学术报告:Beyond Whole Cells and Dietary Supplements: Microalgae Protein Extracts as Technofunctional Ingredient in Foods; Meat Research at University of Helsinki
 来源:食品学院   包玉龙,王园园  发布日期:19-05-07 10:08:39  最后更新:19-05-07 10:08:39  浏览次数:

报告时间:2019年5月8日(星期三)9:00-11:30

报告地点:协同创新中心5楼会议室534

报告题目:

 1. Beyond Whole Cells and Dietary Supplements: Microalgae Protein Extracts as Technofunctional Ingredient in Foods

 2. Meat Research at University of Helsinki 

报告人:1. Lutz Grossmann博士

          2. Per Ertbjerg 博士

报告人简介:

Lutz Grossmann received his Bachelor of Food Science and Biotechnology in 2012, followed by a Master’s degree in Food Science and Engineering in 2015 from the University of Hohenheim in Germany. He followed his path on food science by completing his PhD about novel protein-rich ingredients from microalgae in 2018. Until now he authored 10 peer-reviewed publications and was a visiting scientist at the research organization CSIRO in Australia and at the University of Guelph in Canada.

Per博士现任芬兰赫尔辛基大学食品与环境科学学院食品系主任,长期从事肉品生物化学与肉品技术研究,先后在Meat Science、Food Chemistry等国际期刊发表学术论文60余篇。在肉制品质构特性、蛋白脂肪氧化、持水性机理等领域受到国际同行的广泛认可,具有很高的国际学术影响力。