Seminars in spring 2018

Welcome to the VFS seminars on Wednesdays/Thursdays at 15:00 as follows:

 

January

Thursday, January 25th at 15:00

Per Ertbjerg, PhD, Associate Professor (Department of Food and Nutrition, University of Helsinki)

Title: From protein structure to eating quality of meat

Place: Walter Hall (EE Building, Agnes Sjöbergin katu 2, Helsinki)

 

February

Thursday, February 22th at 15:00

Göker Gürbüz, MSc, Doctoral Candidate (Department of Food and Nutrition, University of Helsinki)

Title: Investigations on protein-lipid interactions under oxidative conditions

Place: Walter Hall (EE Building, Agnes Sjöbergin katu 2, Helsinki)

 

March

Thursday, March 8th at 15:00

Yujie Wang, MSc, Doctoral Candidate (Department of Food and Nutrition, University of Helsinki)

Title: The role of lipids and phytate in the oxidative stability of cereal beta-glucan

Place: Walter Hall (EE Building, Agnes Sjöbergin katu 2, Helsinki)

 

Thursday, March 22nd at 15:00

Charlotte Jacobsen, Professor (National Food Institute, Technical University of Denmark, Lyngby, Denmark)

Title: Application of omega-3 lipids in foods: Challenges and opportunities

Place: Walter Hall (EE Building, Agnes Sjöbergin katu 2, Helsinki)

 

April

Wednesday, April 18th at 15:00

Marianna Raczyk, MSc, Doctoral Candidate (Poznan University of Life Sciences, Department of Food Chemistry and Instrumental Analysis)

Title: The Identification of Stigmasteryl Esters Thermo-Oxidative Degradation Products

Place: Walter Hall (EE Building, Agnes Sjöbergin katu 2, Helsinki)

 

Thursday, April 26th at 15:00

Kaisa Linderborg, PhD, Associate Professor (Food Chemistry and Food Development, Department of Biochemistry, University of Turku)

Title: Examples of Lipid Research at the Food Chemistry and Food Development unit at the University of Turku

Place: SH3-4 (EE Building, Agnes Sjöbergin katu 2, Helsinki)

 

May

Thursday, May 24th at 15:00

Kristin Protte, MSc, Doctoral Candidate (Soft Matter Science and Dairy Technology, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany)

Title: Whey protein pectin complexes as fat-replacer in fat reduced food system

Place: SH3-4 (EE Building, Agnes Sjöbergin katu 2, Helsinki)

 

Welcome!

 

For more information, and suggestions for future speakers, please contact the coordinator of the seminar series Antti Knaapila (antti.knaapila@helsinki.fi).