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學術活動

學術報告預告:Hydrocolloids as food stabilizers and dietary fibre: relating physical functionality to physiological functionality

發布日期:2019-04-08     作者:      分享到:

食品學院國外專家學術報告會

活動類別:國外專家學術報告會

活動時間:10:00-12:00

活動日期:2019-4-15

地點:長安校區格物樓食品學院二樓報告廳

主辦單位:食品工程與營養科學學院

講座題目:

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.