时间：2016年4月27日（星期三）下午14:00-16:00

地点：3教102

主持人：韩北忠

报告一（14:00-15:00）

题目：Fermented Foods

报告人：Rob Nout教授

（Wageningen University, the Netherlands）

报告主要内容：

Fermentation of food is often defined as the manufacture of foods employing the action of microorganisms and their enzymes. This would ideally result in changes in the flavour, texture, colour and other quality attributes that are considered desirable by the consumer, all within the context of socio-cultural patterns of food preferences. The origin of several fermented foods is due to their prolonged shelf-life, reduced volume, shorter cooking times, and superior nutritive value compared with the non-fermented ingredients. Fermented foods are encountered worldwide, and they are prepared from a wide variety of foods of animal and plant origin.

报告二（15:00-16:00）

题目：Microbiological Hazards in Foods

报告人：Han Joosten教授

（Wageningen University, the Netherlands）

报告主要内容：

Food and water are necessary to keep the human body functioning. People must have a balanced diet that includes a complex range of nutrients to provide energy, promote growth, maintain health and resist disease or illness, and promote longevity. It is also known that food and water can carry, or be sources of, harmful microorganisms. In this lecture, we will discuss the microbiological hazards that are present in food and water, and how it is possible to control or eliminate these hazards by using correct methods of food selection, preparation, service and storage.

欢迎各位老师和同学参加！