报告主题：Food Science and Technology Research: Where from? And where to?

报告时间：2023年4月4日（周二）19:00-20:00

报告地点：3200威尼斯vipD912

报告嘉宾：Keshavan Niranjan雷丁大学教授

主讲人简介：

Keshavan Niranjan, better known as Niranjan, is the Professor Food Bioprocessing at the University of Reading. He is a chemical engineer by training and a faculty member at University of Reading since October 1989. He is a Fellow of the Institute of Food Science and Technology, the immediate Past President of the International Society of Food Engineering, and an Editor of the Journal of Food Engineering. Professor Niranjan has a strong track record of original research publications, and he researches in the broad area of food processing/process engineering for health and environment. His current research projects cover the following areas: 1) formation and stability of bubble included foods, 2) engineering strategies to lower fat uptake during deep fat frying, 3) development of compostable packaging, active or otherwise, 4) high pressure processing of foods, and 5) processing techniques for separating health positive ingredients. Professor Niranjan has a number of projects funded externally by the food industry as well as national and international funding agencies. He is passionately committed to the food engineering education, especially to its research and enterprise dimensions. He was also awarded a Lifetime Achievement Award by the International Association of Engineering and Food at its Congress held in Montreal in 2015.

欢迎感兴趣的老师和学生参加讲座，谢谢！