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學術報告: Designing Encapsulation Platforms & Creating New Textures in Food

發布日期:2019-08-20   瀏覽次數:

報告人:Dr. Alireza Abbaspourrad

報告題目:Designing Encapsulation Platforms & Creating New Textures in Food

時間:201994日下午 14:00-16:00

地點:食品學院224會議室

聯系人:趙靚

歡迎感興趣的老師和同學參加!

報告人簡介:Dr. Alireza Abbaspourrad first post-doctoral training was on fabrication of micro and nanoparticles at University of Campinas in Brazil in 2008. At the end of 2009 (2009-2015) he joined Prof. David Weitz’s group at the School of Engineering and Applied Sciences at Harvard University where he studied fabrication of functional materials at interfaces, structural emulsions, encapsulation of ingredients and controlled release systems using drop-based microfluidics as well as conventional microencapsulation techniques. Currently, he’s the Assistant Professor of  Food Chemistry and Ingredient Technology at Cornell University, Department of Food Science (2015-present). He lead a group of 42 Ph.D. and Post-Doctoral scientists and he is co-author of 126 peer-reviewed publication and 19 provisional/granted patents.

報告簡介: In the first part of my talk, the report will focus on using emulsion drops generated in microfluidics as templates to fabricate functional polymeric microcapsules and microparticles that respond to a range of environmental stimuli in prescribed ways. In addition, taking advantage of material behaviors at liquid-liquid interfaces enables engineering complex soft materials and encapsulating a wide variety of actives including colorants, vitamins and flavors. He will discuss few examples of encapsulation and triggered-release systems developed for different applications including food and pharmaceutical industry using conventional encapsulation techniques. In the second part of the presentation he will demonstrate how we can create new textures using High Internal Phase Emulsions (HIPE) and formulate low calorie food with high nutritional value. In the last part of the presentation, he will briefly discuss the application of analytical tools (QCM-D) to gain a better understanding of ingredients interactions within emulsions and food matrix.



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