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Academic Report: Innovative technologies and ingredients for the production of sustainable and healthy foods

Published:2016-11-10 

Subject

Innovative technologies and ingredients for the production of sustainable and healthy foods

lecturer:

Prof. Dr. Henry Jäger,University of Natural Resources and Life Sciences Vienna

Time: 14:30, 7th Nov. 2016

Location:0-202, School of Agriculture and Biology Building

Inviter:Professor Pei Zhou

About the lecturer:

 

Prof. Jaeger is the member of FAO/WHO Codex Alimentarius Commission and Codex Alimentarius Austriacus Commission. He is the Editorial Board Member of Frontiers in Nutrition: Nutrition and Food Science Technology, and Innovative Food Science and Emerging Technologies.

 

Prof. Jaeger’s research field is food technology with a focus on food preservation technology.

 

Current projects include:

- Cereal Science and Technology, Gluten free products

- Recovery of bioactive compounds from plant raw materials

- Processing concepts for new raw materials (e.g. pseudocereals, edible insects)

- Sustainable food production and use of by-products

- Formulation, drying and agglomeration technology

- Non-thermal food processing and preservationa

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