食科学院学术报告

题目: The effect of high-power ultrasound on milk and microorganisms

主讲: Dr. Yacine Hemar

时间：3月29日14：30

地点：北校区9号楼3楼学术报告厅  

    报告人简介

Dr. Yacine Hemar, is Associate Professor in Food Science in the School of Chemical Sciences at the University of Auckland. He has more than 20 years research experience in the field of physical-chemistry of proteins and polysaccharides, including milk proteins and dairy products, both in Academia (Massey University-New Zealand; Monash University-Melbourne) and in the Food Industry (Fonterra; The Hannah Dairy Research Institute-Scotland, and CSIRO-Melbourne, Australia).  He has worked on several topics such as the encapsulation and delivery of bio-actives and their digestion; the structure-function of biopolymers; and the effect of novel processing technologies (High Hydrostatic Pressure, Pulsed Electric Filed and Ultrasound) on the properties of model food systems. He has supervised/co-supervised more than 40 PhDs and MScs. He has authored more than 130 peer-reviewed journal articles, and is a member of the editorial board of Food Hydrocolloids, Bioactive Carbohydrates and Dietary Fibre, and Starch/Staerke.

  食科学院   科技处

                                          2016年3月25日