题目：Interactions of Food Proteins and Polysaccharides

报告人：Professor Laurence Melton

时 间：2015年10月13日（周二）下午15:30

地 点：食品楼E213（二楼平台会议室）

报告人简介：

Professor Laurence Melton is the Professor of Food Science at the University of Auckland. He is the Editor of Food Chemistry and the Fellow of International Academy of Food Science and Technology. He also had been the National President of the New Zealand Institute of Food Science & Technology and the Director of the Food Science Program at the University of Auckland.

His research interest is to understanding the interactions of food macromolecules, for example, the interaction of beta-lactoglobulin and pectins, dimerization of beta-lactoglobulin, pectic methylesterase and a various methyl esterified pectins .