報(bào)告題目：Research on advanced utilization of soymeal & Development of microencapsulation of vegetable oils

報(bào)告人姓名：Dr. András KORIS

報(bào)告時(shí)間：2025年4月16日，周三16:30-17:30

報(bào)告地點(diǎn)：糧油食品學(xué)院8號(hào)樓捷賽廳

報(bào)告人及內(nèi)容簡(jiǎn)介：

Dr. András KORIS is a habilitated full professor and head of department of the Department of Food Process Engineering. His research field of interests are development of downstream and upstream processes, process integration and intensification, techno-economical analysis in food and pharmaceutical industries. His research group members are involved in the topic of hypoallergenic food products, natural bioactive peptides, membrane bioreactor, membrane filtration, membrane emulsification, micro encapsulation, drying, extraction, development of environmentally benign technology and economical analysis of the process. He is the lecturer of courses for Unit Operations (BSc), Plant and Process Design (MSc), Planning of Processing Technologies (MSc), Process Measurement and Optimization (PhD) and Particle Characterization (PhD).

His actual key research areas which are summarized in this presentation are the modifications of food proteins to biologically active peptides, as well investigation on the microencapsulation of vegetable oils with health benefits. In the report novel MBR development is introduced for bioactive peptide production from soymeal. On other hand microencapsulation of olive oil will be discussed regarding wall material optimization and the process development.

糧油食品學(xué)院   國(guó)際教育學(xué)院
2025年4月16日