Title：Process in enzymatic release of food-derived peptides and assessment of bioactivity
Reporter：Prof. Fidel Toldrá
Time：16th April, 16:10 ~ 17:40 (Beijing time)
Venue: Room 127, Building 13
Form of lecture: Online lecture
Welcome all the teachers and students to attend!
CV of reporter：
Fidel Toldrá, Ph.D. in Chemistry and Research Professor at the Instituto de Agroquímica y Tecnología de Alimentos (CSIC). He filed 11 patents, authored 2 books, edited/co-edited greater than 54 books and published greater than 320 manuscripts and greater than 145 chapters of books. He received the 2001 Instituto Danone award, the 2002 International Prize for Meat Science and Technology, the 2010 Distinguished Research Award and 2014 Meat Processing Award both from AMSA, the 2015 Dupont Science Award, the 2019 Award for the Advancement of Agricultural and Food Chemistry of the American Chemical Society and the 2019 Award to Innovation from the National Association of Spanish Meat Industries.
He is Editor of Trends in Food Science & Technology, and Associate Editor of Meat Science, Editor of the serial books Advances in Food and Nutrition Research (Academic Press/Elsevier) and Editorial Board member of 14 journals including Food Chemistry, Journal of Food Engineering and Current Opinion in Food Science. He is also fellow of the International Academy of Food Science and Technology (IAFOST) and fellow of the Institute of Food Technologists (IFT).
