报告人：Indrawati Oey

报告题目：Folic acid or folates: fortification or natural products – Role of High Pressure Processing

时间：2016年10月18 日  下午15：00

地点：食品学院224会议室

邀请人：吴继红

联系人：吴继红

报告人简介：Prof. Oey is professor of food science and head of food science department in University of Otago. Prof. Oey has been involved in NZ projects funded by governments, universities and food industries and many European projects related to implementation of different strategies using conventional and novel food processing technologies such as high hydrostatic pressure and pulsed electric field processing for more than 15 years. Her present research speciality is about kinetics and mechanisms of enzyme reactions during processing、thermal and novel non-thermal food processing technologies e.g. high (hydrostatic) pressure, pulsed electric field, cold plasma, pulsed light、kinetic modeling and process impact assessment、postharvest Innovation and safety、process stability and activity of health related secondary plant metabolites 、technology transfer and dissemination to industrial food applications.

欢迎感兴趣的老师和同学参加！