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

发布时间:2016-11-03 

报告题目:

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

报告人:

Prof. Dr. Henry JägerUniversity of Natural Resources and Life Sciences Vienna

时间:2016年11月7日  14:30

地点:农业与生物学院0区102室

邀请人:周培教授

报告人简介:

 

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 preservation

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