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食品科技学院前沿讲堂第二十八期公告

食品科技学院前沿讲堂第二十八期公告

联系人:联系方式:发布时间:2019-05-15

报告题目(一):Metabolic biomarkers for diseases and bioactivity of phytochemical Metabolites 

主 讲 人 :Chi-Tang Ho 教授,美国Rutgers新泽西州立大学食品科学系杰出教授 

报告时间:2019年5月21日(周二)上午10:00-10:45 

报告地点:食品科技学院215学术报告厅 

报告人简介 

 Professor Chi-Tang Ho received his B.S. degree in chemistry from National Taiwan University in Taiwan in 1968. He then went on to receive both his M.A. in 1971 and his Ph.D. in 1974 in organic chemistry from Washington University in St. Louis. After completing two years as a postdoctorate fellow at Rutgers University, he joined the faculty at Rutgers University as an Assistant Professor in the Department of Food Science and is now Distinguished Professor. He has published over 870 SCI journal articles and 225 book chapters, co-edited 34 professional books and is an Associate Editor for Journal of Agricultural and Food Chemistry and an editorial board member for a variety of publications, including the Molecular Nutrition & Food Research, and Food & Function. He is a Fellow of five premier Society in the field of Chemistry and Food Science, include American Chemistry Society, Royal Society of Chemistry, International Academy of Food Science and Technology, Institute of Food Technology, and International Society for Nutraceutical and Functional Foods. He has also won numerous awards including the ACS Award for the Advancement of Application of Agricultural and Food Chemistry, and the Stephen S. Chang Award in Lipid and Flavor Science from the Institute of Food Technology. His current research interests focus on flavour chemistry and natural product chemistry of functional foods and beverages. 



报告题目(二):Engineering Food-Grade Pickering Emulsions 

主 讲 人 :Qingrong Huang 教授,美国Rutgers新泽西州立大学食品科学系 

报告时间:2019年5月21日(周二)上午10:45-11:30 

报告地点:食品科技学院215学术报告厅 

报告人简介 

    Qingrong Huang is currently a Professor at Department of Food Science, Rutgers University. He established the first research laboratory in the United States specializing in Food Nanotechnology. By using experimental and theoretical approaches of basic sciences, his team has solved a series of changes of natural products, such as low water solubility, low loading, low bioefficacy and low bioavailability. He recognitions include 2016 Fellow award from Agricultural and Food Chemistry Division, American Chemical Society, 2017 & 2018 Web of Science Highly Cited Researcher in Agricultural Science, and the most cited author of Journal of Food Science in 2010. He has published about 220 refereed papers and edited two books. 

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