Activity: Participating in or organising an event types › Organisation and participation in conferences, workshops, courses, seminars
This course updated and reviewed the latest issues of reactions in foods. Course topics included safety assessment and case studies: novel foods, new food processing techniques, functional properties of macromolecules, Maillard reaction and its products, and protein oxidation.
25 Aug 2014 → 29 Aug 2014
Department of Food and Environmental Sciences, University of Helsinki