新西兰林肯大学Charles Brennan教授、Roland Harrison
教授以及田斌博士学术报告
主办:国际合作交流处,食品学院
学术报告题目:
CharlesBrennan
- ‘How to get your research published: Advice from the Editor in Chief of International Journal of Food Science and Technology’
RolandHarrison
-‘Teaching and Research of the Faculty of Agriculture and Life Sciences’
BinTian
-‘Viticulture and Oenology at Lincoln University’
学术报告时间:2017年10月20日上午8:30-10:00,学术报告地点:工程中心613会议室
工作语言:英语
主讲人介绍:
Charles Brennan
Charles Brennan教授是林肯大学葡萄酒、食品与分子生物科学系的教授,同时也是食品研究与创新中心的主任。Charles Brennan教授长期致力于食品营养学、食品安全以及食品卫生方面的教学与科研,是食品营养与健康领域具有世界影响力的著名学者。Charles Brennan教授于1992年当选林奈学会的会士,2007年当选英国高等教育学院的会士,2008年当选新西兰食品科技学会会士(IFT),目前还是美国谷物化学学会、新西兰营养学会以及国际谷物科学与技术协会的理事。Charles Brennan教授现担任International Journal of Food Science and Technology, Journal of Food Processing and Preservation, International Journal of Molecule Biosciences杂志主编。Charles Brennan教授从事营养学研究和教学已有20余年,已指导30名硕士和博士研究生,在国际期刊上发表论文150多篇。
专业:
Food and Nutrition, Food Quality and Consumer Acceptance, Food Biochemistry.
研究:
• Utilization of extrusion technologies for the delivery of bio-active components in functional foods.
• Determination of nutritional effects of food ingredients in the manipulation of diet related illnesses.
• Optimization of food ingredients and processing to create novel food structures and textures for the consumer.
• Knowledge transfer and higher level skills improvement to the food industry.
Roland Harrison
Roland Harrison 教授是林肯大学葡萄酒、食品与分子生物科学系主任,长期致力于葡萄酒质量、葡萄酒化学、葡萄酒酚类、葡萄酒陈化及酿酒葡萄种植的教学与研究,在国际是葡萄酒方向的著名专家。Roland Harrison 教授现担任New Zealand Society for Viticulture and Oenology及the Organising Committee for the Sixth International Cool Climate Symposium for Viticulture and Oenolog的成员。Roland Harrison 教授发表论文60余篇并且参与编写多元化的农业和环境化学相关方面的书籍。
专业:
Wine quality parameters linked to environment and viticulture practices, grape and wine phenolics, chemistry of wine aging.
研究:
By training as a chemist, initially established a research career in clay-organic interactions, soil phospherus chemistry and mitigating effects of agriculture on the environment.
Appointed to lecture wine science at Lincoln University in 2004. Current research interests include:
• wine quality parameters linked to environment and viticulture practices
• grape and wine phenolics; protein stability and wine hazes
• chemistry of wine aging.
田斌(Bin Tian)
田斌博士是林肯大学葡萄酒科学讲师,硕士毕业于华中农业大学,博士毕业于林肯大学。田斌博士致力于分子生物学和葡萄酒科学的跨学科交叉研究。
专业
Wine science
研究
• Protein stabilization in white wine production
• Alternatives to bentonite fining
• Interactions between grape proteins and phenolic substances
• Microbial terroir for wine grapes
国际合作交流处
2017年10月12日