Advanced Course in Chemical Reactions in Foods

Activity: Participating in or organising an event typesOrganisation 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.
Period25 Aug 201429 Aug 2014
Event typeOther
SponsorDepartment of Food and Environmental Sciences, University of Helsinki
LocationHelsinki, FinlandShow on map
Degree of RecognitionInternational