Topic：Lipids
Speaker：Heikki Kallio（Professor, University of Turku, Finland）
Time：2017.10.17, 14:30-18:00 &2017.10.18, 9:00-12:00
Location：Boxue Buliding 513 & Boxue Buliding 510
Abstract：
Lipid is a substance of biological origin that is soluble in nonpolar solvents. It comprises a group of naturally occurring molecules that include fats, waxes, sterols, fat-soluble vitamins (such as vitamins A, D, E, and K), monoglycerides, diglycerides, triglycerides, phospholipids, and others. The main biological functions of lipids include storing energy, signaling, and acting as structural components of cell membranes. Analysis of lipids in food and the functions of lipids in our diets are always an important field in Food Science.
This course includes four topics which covered different aspects of the lipid science:
Human milk as a model of functional foods; Identification of the major 500 triacylglycerols lift the vail.
Analysis and role of oxidized lipids in food and man.
Lipophilic compounds in Nordic berries.
Health effects of sea buckthorn and black currant berries, especially of oils.
Biography：
Professor Heikki Kallio is a professor (Emeritus) in Department of Biochemistry at University of Turku (Finland). He is a famous specialist in the area of Food Science in the world. His research topic includes Food Ingredients and Quality, Chemistry and Biochemistry of Fats and Oils, and Secondary Metabolites of Foods. He has more than 200 original scientific published in peer reviewed journals, and more than 100 other scientific articles, book chapters etc.
