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Academic Report: Analysis and reduction of food hazards by Maillard reaction based food model systems: Balanced study of food preference and toxicity

by , 2018-10-10.

Subject: Analysis and reduction of food hazards by Maillard reaction based food model systems: Balanced study of food preference and toxicity

Speaker: Professor Kwang-Geun Lee

Date: Oct. 12th, 2018 (Friday)

Venue: Room D422, College of Biosystems Engineering and Food Science, Zijingang Campus of Zhejiang University

Speaker Introduction:

Dr. Kwang-Geun Lee, professor, Dean of School of Life Sciences and Biotechnology at Dongguk University of South Korea, expert in food chemistry and toxicology. Dr. Lee serves as chairman of the Functional Food Branch and Agricultural and Food Chemistry Branch of American Chemical Society, senior editor of Food Science and Biotechnology and Secretary of Academic Affairs of the Korean Food Science and Technology Association. He has published over 150 articles in journals including Food Chemistry, Food Control, Journal of Functional Foods, Journal of Food Science, International Journal of Food Science and Technology, Food Science and Biotechnology. Dr. Lee has great global influence in the field of food chemical pollutants.

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