讲座： Food Emulsion and its Various Emulsifiers-From Theory to Application
主讲人：马蓁 讲师（博士后）
时间：周三（4月30日）上午10：00—12：00
地点：长安校区文津楼616教室
主讲人简介：
Dr. Zhen Ma has received her Ph.D. degree from McGill University in Canada (ranked 21st worldwide in 2013/14), and after that she did her postdoctoral research work in Food Research Development Center, Agriculture and Agri-Food Canada (Saint-Hyacinthe, Quebec). Her research work is focused on characterization of proteins from plant sources and identifying areas of applications for the food industry.
Now she is working as a lecturer in the Department of College of Food Engineering & Nutritional Science in Shaanxi Normal University. Until now, she has several scientific work published on peer-reviewed research journals including《Food Research International》, 《Food and Bioprocess Technology》, and《Journal of Food Engineering》, etc. Dr. Zhen Ma also contributed to several book chapters in scientific books published by top ranked publishers. She has been invited as speaker in many international academic conferences.
本次讲座为纯英文交流，旨在提高学生的专业英语水平，欢迎广大师生届时参加！
