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讲座报告

06月01日15:00 Michael Granvogl :Food quality and safety: formation and analysis of desired (aroma-active) and undesired (“food-borne toxicants”) bioactives in foods

讲座编号:jz-yjsb-2018-y029

讲座题目:Food quality and safety: formation and analysis of desired (aroma-active) and undesired (“food-borne toxicants”) bioactives in foods

主 讲 人:Michael Granvogl 教授 Technical University of Munich

讲座时间:2018601日(周五)下午1500

讲座地点:阜成路西校区教一楼106报告厅

参加对象:食品学院全体学生及对研究方向感兴趣的师生

主办单位:研究生院

承办单位:食品学院

主讲人简介:

    PD Dr. habil. Michael Granvogl studied Food Chemistry at the Technical University of Munich (TUM). Beside his position at the Chair of Analytical Food Chemistry at TUM, he actually has the provisional management of the Chair of Food Chemistry and Analytical Chemistry at the University of Hohenheim. Due to his outstanding contribution to the area of food chemistry, he received the Young Scientist Award of the Agricultural and Food Chemistry Division (AGFD) of the American Chemical Society (ACS) in Washington, DC in 2017. Additionally, he was honored with the Journal of Agricultural and Food Chemistry (JAFC) Research Article of the Year Award. Dr. Granvogl is Chair-Elect of the Food Safety Subdivision within the AGFD division of the American Chemical Society and will have the Chair in 2019.

主讲内容:

    The lecture will present recent studies, which were combining the analysis of important aroma compounds and of selected food-borne toxicants (e.g., acrylamide, acrolein, crotonaldehyde, styrene, etc.) formed during food-processing, e.g., brewing of beer or deep-frying of potato chips and donuts in different edible oils. In addition, also the use of the molecular sensory science concept applied on different types of foods to elucidate desired key aroma compounds responsible for a typical food aroma or undesired odorants evoking an off-flavor in foods will be a major part of the lecture.

 


来源:研究生院(党委研究生工作部)    发表日期:2018-06-01    阅读次数:
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