Speaker: Prof. Harald Rohm, Technische Universitaet Dresden, Germany

Lecture 1:  Cutting of Foods: Quality Requirements and Challenges for Process Implementation

Time: 10^th November, Sunday, 09:00 – 10:00

Venue: the University Town Campus, B8-235

Lecture 2:  Panel discussion: New Food Processing Technologies

Time: 12^th November, Tuesday, 09:30 – 10:30

Venue: the University Town Campus, B8-235

Report Summaries:

    Professor of Food Engineering at the Faculty of Mechanical Science and Engineering, Technische Universität Dresden. He is the Member of the Konzil, Member of the Examination Commission, Faculty of Mechanical Science and Engineering, Technische Universität Dresden, Study dean for the curricula of Process Engineering and Natural Materials Technology, and Materials Science, Faculty of Mechanical Science and Engineering, Technische Universität Dresden, and elected member of the Erweiterter Senat. Editor: He is an editor of LWT - Food Science and Technology. Editorial Board Member: International Dairy Journal, Journal of Texture Studies, International Journal of Food Science and Technology, Hydrogels.

Research focus

• Generic food technology, with special emphasis on dairy, bakery products and confectionary

• Food sensory science and consumer science

• Application of biomacromolecules in food technology

•Food process engineering (especially cutting, cleaning)

    Welcome all the teachers and students to attend！