Advanced Course in Chemical Reactions in Foods

  • Yujie Wang (Attendee)

Activity: Participating in or organising an event types › Organisation and participation in conferences, workshops, courses, seminars

Description

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.
Period25 Aug 2014 → 29 Aug 2014
Event typeOther
SponsorDepartment of Food and Environmental Sciences, University of Helsinki
LocationHelsinki, FinlandShow on map
Degree of RecognitionInternational