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食品科技学院学术报告—Considerations in Protein Ingredient Use

信息来源: 董洋 发布日期:2017-12-25浏览次数:

报告题目:Considerations in Protein Ingredient Use: The Impact of Modification, Molecular Structure and Interactions

人:Barenm Pam Ismail 教授 University of Minnesota, USA

   间:20171229日(周五)上午9:00-10:30

   点:食品科技学院报告厅(教10 215

Introduction to Prof. Ismail

Prof. Barenm Pam Ismail is an Associate Professor and Food Science Program Chair of University of Minnesota, USA. Meanwhile, she is also serving as the Chair of Higher Education Review Board, Institute of Food Technologists, USA. Prof. Ismail’s research focuses on chemical characterization and enhancement of functionality, safety, bioavailability, delivery, and bioactivity of food proteins and phytochemicals, following novel processing and analytical approaches. Her group is currently researching ways to improve functionality, thermal stability, and bioactivity of food proteins, as well as ways to reduce allergenicity following enzymatic and other natural protein modification approaches. Up to now, Prof. Ismail has received a research funding of $4,256,738 in total, as well as published more than 30 peer-reviewed papers and 6 book chapters. In 2014, she was awarded Distinguished Teaching Award” for undergraduate faculty in a tenured position, College of the Food, Agriculture and Natural Resource Sciences, Honors and Awards Committee, UofM.

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