学术报告一

主 题：Food Science at TheUniversityofQueensland

主讲人：Nidhi Bansal博士

时 间：2013年11月18日（星期一）下午13:30-14:30

地 点：新葡的京集团35222vipD917合成厅

主讲人介绍：

Dr Nidhi Bansal is a lecturer in Food Science and Technology at theUniversityofQueensland. Dr Nidhi Bansal completed her PhD degree in Food and Nutritional Sciences in December 2007 fromuniversityCollegeCork,Ireland. After finishing her PhD, she worked as a postdoctoral fellow at Dairy Products Technology Centre,California Polytechnic State University,USAuntil November 2009. She joined theUniversityofQueenslandas a postdoctoral fellow in May 2010 and was appointed as a lecturer at theUniversityofQueenslandin May 2011. Her research is focused largely on dairy science, examining both its fundamental and applied aspects. Currently, she leads a research group of eight PhD students and one postdoctoral research fellow working in the areas of texture and flavour modification, non-thermal processing and shelf-life extension of dairy products. She teaches into courses such as principles of food preservation, food science, food product development and emerging food technologies and biotechnology and food commodity science. Her role also includes developing linkage between the UQ and the Australian dairy industry.

学术报告二

主 题：Aggregation of Casein Micelles at Low Temperatures

主讲人：Nidhi Bansal博士

时 间：2013年11月19日（星期二）上午10:00-11:00

地 点：食品科学与技术国家重点实验室131

主讲人介绍：

Dr Nidhi Bansal is a lecturer in Food Science and Technology at theUniversityofQueensland. Dr Nidhi Bansal completed her PhD degree in Food and Nutritional Sciences in December 2007 fromuniversityCollegeCork,Ireland. After finishing her PhD, she worked as a postdoctoral fellow at Dairy Products Technology Centre,California Polytechnic State University,USAuntil November 2009. She joined theUniversityofQueenslandas a postdoctoral fellow in May 2010 and was appointed as a lecturer at theUniversityofQueenslandin May 2011. Her research is focused largely on dairy science, examining both its fundamental and applied aspects. Currently, she leads a research group of eight PhD students and one postdoctoral research fellow working in the areas of texture and flavour modification, non-thermal processing and shelf-life extension of dairy products. She teaches into courses such as principles of food preservation, food science, food product development and emerging food technologies and biotechnology and food commodity science. Her role also includes developing linkage between the UQ and the Australian dairy industry.

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