学术活动

学术报告预告:Hydrocolloids as food stabilizers and dietary fibre: relating physical functionality to physiological functionality

发布日期:2019-04-08     作者:      分享到:

食品学院国外专家学术报告会

活动类别:国外专家学术报告会

活动时间:10:00-12:00

活动日期:2019-4-15

地点:长安校区格物楼食品学院二楼报告厅

主办单位:食品工程与营养科学学院

讲座题目:

Hydrocolloids as food stabilizers and dietary fibre: relating physical functionality to physiological functionality

报告人简介: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.