Subject：

Innovative technologies and ingredients for the production of sustainable and healthy foods

lecturer：

Prof. Dr. Henry Jäger，University of Natural Resources and Life Sciences Vienna

Time: 14:30, 7^th Nov. 2016

Location：0-202, School of Agriculture and Biology Building

Inviter：Professor Pei Zhou

About the lecturer:

Prof. Jaeger is the member of FAO/WHO Codex Alimentarius Commission and Codex Alimentarius Austriacus Commission. He is the Editorial Board Member of Frontiers in Nutrition: Nutrition and Food Science Technology, and Innovative Food Science and Emerging Technologies.

Prof. Jaeger’s research field is food technology with a focus on food preservation technology.

Current projects include:

- Cereal Science and Technology, Gluten free products

- Recovery of bioactive compounds from plant raw materials

- Processing concepts for new raw materials (e.g. pseudocereals, edible insects)

- Sustainable food production and use of by-products

- Formulation, drying and agglomeration technology

- Non-thermal food processing and preservation