报告时间：2019年5月8日（星期三）9:00-11:30

报告地点：协同创新中心5楼会议室534

报告题目:

 1. Beyond Whole Cells and Dietary Supplements: Microalgae Protein Extracts as Technofunctional Ingredient in Foods

 2. Meat Research at University of Helsinki 

报告人：1. Lutz Grossmann博士

          2. Per Ertbjerg 博士

报告人简介：

Lutz Grossmann received his Bachelor of Food Science and Biotechnology in 2012, followed by a Master’s degree in Food Science and Engineering in 2015 from the University of Hohenheim in Germany. He followed his path on food science by completing his PhD about novel protein-rich ingredients from microalgae in 2018. Until now he authored 10 peer-reviewed publications and was a visiting scientist at the research organization CSIRO in Australia and at the University of Guelph in Canada.

Per博士现任芬兰赫尔辛基大学食品与环境科学学院食品系主任，长期从事肉品生物化学与肉品技术研究，先后在Meat Science、Food Chemistry等国际期刊发表学术论文60余篇。在肉制品质构特性、蛋白脂肪氧化、持水性机理等领域受到国际同行的广泛认可，具有很高的国际学术影响力。