学术报告:Recent advances and innovations in chocolate science and technology
 来源:王园园   孟宗  发布日期:19-01-14 13:25:17  最后更新:19-01-14 13:25:17  浏览次数:

学术讲座:比利时根特大学 (Ghent University) Koen Dewettinck教授学术报告

报告题目:Recent advances and innovations in chocolate science and technology

主讲人:Prof. Koen Dewettinck

时间:2019114日(星期一)下午15:10

地点:食品学院D912会议室

主讲人简介:

Prof. Koen Dewetticnk is a professor and the head of laboratory of food technology and engineer at the Ghent University, and he is the Member of American Oil Chemists’ Society, Member of Institute of Food Technology, Member of the American Association of Cereal Chemists, Member of the Standing Committee Dairy Science and Technology (SCDST) of the International Dairy Federation (FIL-IDF), Advisory member of the General assembly of the Belgian Committee of the International Dairy Federation, Founder and Chairman of VBFOODNET (Food Science and Technology Network between Vietnam and Belgium), Chairman of Food Structure and Functionality Forum (formerly part of AOCS). His main researches concentrate on the Oils and Fats, Chocolate and Confectionary Products, Microstructure based product development. Prof. Koen Dewetticnk is an outstanding scientist in the world, he has published 397 SCI papers. Now, his scientific projects includes: (1) Microstructural strategies in retarding oil migration and fat bloom in chocolate, (2) Palm-O-Free: a multidisciplinary approach on palm oil substitution and (3) Functionality of natural bulking agents combined with natural intensive sweeteners in confectionery products.

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