报告题目：Food Chemistry and Food Packaging
报告人姓名: Fatemeh Mirpoor
报告时间：2024年12月18日，周三15:00-15:30
报告地点：粮油食品学院8号楼8527
报告人及内容简介：
Fatemeh Mirpoor is a postdoctoral researcher at the University of Reading. She received her master's degree from Shiraz University in 2016 and then she worked for a year in the R&D department of a canning company. She obtained her PhD from University of Naples Federico II in 2022 and after that did an 18 months postdoctoral research at the same University. Since the very early stages of her career, she has authored 20 publications in JCR-indexed journals, all ranked Q1, and presented at 19 international conferences. She has supervised five MSc students and two PhD students and has teaching experience in Iran, Italy, Spain and the UK. In February 2024, she has been awarded the prestigious Marie Skłodowska- Curie Actions Postdoctoral Fellowship, which she will be pursuing from 2025 to 2027.
During her master she worked on the fortification of clear beverages with polyphenols using complex coacervation as a delivery system.Her PhD was focused on the production of bioplastics from proteins extracted from seed oil industry by-products. During her PhD, she also spent three months as a visiting researcher in Spain studying the surface activity and wettability of those proteins. In her current postdoc, she is working on the development of active bioplastics to extend the shelf life of food products. Her expertise is in proteins, biopolymers, food packaging, delivery systems and food fortification.
报告题目：A New Approach to the Production of Cultured Meat with Enhanced Texture
报告人姓名: Callum Wilkinson
报告时间：2024年12月18日，周三15:30-16:00
报告地点：粮油食品学院8号楼8527
报告人及内容简介：
Callum Wilkinson is a third year PhD researcher in the field of cultured meat. After studying Biotechnology at Middlesex University Callum worked at the University of Oxford on the Covid Infection Survey (CIS) to monitor and research how the Covid19 outbreak was affecting the population of the UK.
Cultured meat (or lab grown meat/ synthetic meat) is the production of meat for human or animal consumption from a cellular source, rather than from the carcass of an animal. Cultured meat offers large improvements to theoretical greenhouse gas emissions, land requirements, water consumption, and animal welfare issues related to traditional pastoral farming. However, cultured meat is still a very new topic and is yet to meet those theoretical improvements. The area of my body of work is to produce scaffold based materials to allow the production of cultured meat with a similar texture to that of traditionally produced meat.
粮油食品学院 国际教育学院
2024年12月17日
