Hydrocolloids as food stabilizers and dietary fibre: relating physical functionality to physiological functionality
報告人簡介：Dr. Douglas Goff has been a Professor in the Department of Food Science at the University of Guelph, Canada, since 1987. He teaches undergraduate and graduate courses in introductory food and nutritional sciences, food carbohydrates and dairy technology. He has written over 200 research and technical papers and reviews. His research includes extensive work on the functional contributions of sugars and polysaccharides in food systems and the relationships between dietary fibre structures and their physiological and nutritional function. He was awarded the Food Hydrocolloids Trust Medal in 2017. He is also well-known for his ice cream research and is the co-author of the textbook “Ice Cream, 7th Edition”, with Prof. Richard Hartel of the University of Wisconsin.