English
讲座编号：jz-yjsb-2018-y029
讲座问题：Food quality and safety: formation and analysis of desired (aroma-active) and undesired (“food-borne toxicants”) bioactives in foods
主 讲 人：Michael Granvogl 教授 Technical University of Munich
讲座时间：2018年6月01日（周五）下昼15：00
讲座所在：阜成路西校区教一楼106报告厅
加入工具：食物学院全体学生及对研究偏向感兴趣的师生
主理单位：研究生院
承办单位：食物学院
主讲人简介：
PD Dr. habil. Michael Granvogl studied Food Chemistry at the Technical University of Munich (TUM). Beside his position at the Chair of Analytical Food Chemistry at TUM, he actually has the provisional management of the Chair of Food Chemistry and Analytical Chemistry at the University of Hohenheim. Due to his outstanding contribution to the area of food chemistry, he received the Young Scientist Award of the Agricultural and Food Chemistry Division (AGFD) of the American Chemical Society (ACS) in Washington, DC in 2017. Additionally, he was honored with the Journal of Agricultural and Food Chemistry (JAFC) Research Article of the Year Award. Dr. Granvogl is Chair-Elect of the Food Safety Subdivision within the AGFD division of the American Chemical Society and will have the Chair in 2019.
主讲内容：
The lecture will present recent studies, which were combining the analysis of important aroma compounds and of selected food-borne toxicants (e.g., acrylamide, acrolein, crotonaldehyde, styrene, etc.) formed during food-processing, e.g., brewing of beer or deep-frying of potato chips and donuts in different edible oils. In addition, also the use of the molecular sensory science concept applied on different types of foods to elucidate desired key aroma compounds responsible for a typical food aroma or undesired odorants evoking an off-flavor in foods will be a major part of the lecture.
