学术报告:A sustainable Malaysian palm oil industry
 来源:食品学院   王园园  发布日期:19-04-15 16:20:28  最后更新:19-04-15 16:20:28  浏览次数:

报告题目:A sustainable Malaysian palm oil industry

报告时间:2019年4月16日上午9:30-10:30

报告地点:食品楼D912丰尚厅

主讲嘉宾:Prof. Chin Ping Tan 

Prof. Chin Ping Tan received his degrees Bachelor of Food Science and Technology in 1998 and PhD in Food Processing in 2001, from Universiti Putra Malaysia (UPM). Tan began his career at the Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia in 2001. He then served as a JSPS Postdoctoral Fellow at the National Food Research Institute in Japan from 2002 to 2004. He was the Head of Department of Food Technology from June 2013 to June 2018. He is also leading one of the major research programs at UPM, Fats and Oils Technology. To date, he has published one joint-edited book, eight book chapters and over 320 scientific articles in peer-reviewed journals, has filed more than 15 patents and has presented more than 300 papers at various national and international conferences. His published works have been cited more than 6500 times, and his h-index is 41 (from www.scopus.com). His areas of research specialisation are palm oil, food nanotechnology, food emulsions and the extraction of bioactive compounds from various agricultural by-products. Tan has received more than 40 national/international research awards throughout his research career. He was the recipient of the 2010 ProSPER.Net Scopus Young Scientist Award and recognised as one of the Top Research Scientists Malaysia (TRSM) by the Academy of Sciences Malaysia (ASM) in 2013.

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