Professor Dérick Rousseau from Ryerson University in Toronto, Canada visited our School on the morning of August 11, 2017. Professor Dérick Rousseau is a specialist in the field of food colloids.His research focuses on the formation and stability of food colloidal systems (fats, emulsions, gels and confectionery) and how to improve functionality. He is also the Chief Editor of the Journal of Food Structure.

Professor Dérick Rousseau gave a lecture with topic of Structuring Food Emulsions for Improved Functionality in Dongtang Hall. Professor Yonghua Wang, Vice Dean of the School and other teachers and students attended the presentation. In addition, guests from Jinan University and other universities participated the event. The presentation was very successful and the audiences made a comprehensive discussion with Professor Dérick Rousseau in the area of food colloids and emulsion.（by Pengzhan Liu)