CHBE Seminar Series: Martin Lo

Tuesday, April 26, 2011
11:00 a.m.-12:15 p.m.
Room 2110 Chemical and Nuclear Engineering Bldg.
Professor Srinivasa Raghavan
sraghava@umd.edu

New Facet of Food Science Research: A Balance Between Cutting-Edge and Appropriate Technology

Martin Lo
Associate Professor
Nutrition and Food Science
University of Maryland, College Park

The time cannot be more exciting for food processing technologies with all the dynamic changes around us. Buying local and eating local has triggered a big wave of growth in small business, while international food supplies are challenged by limited natural resources, climate change, and consumer awareness of carbon footprints among other emerging issues. Global companies are seeking solutions to replace artifical ingredients with natural counterparts without lowering product quality, while governments looking into intervention strategies to reduce and hopefully eliminate food safety threats. All of these require a new generation of work force that is not only familiar with appropriate technologies but prepared for new ones to be developed. Only the sky is the limit. I wish to take you on this journey to take a glance of food processing technologies. So, come curious, and let's learn together.

Audience: Graduate  Faculty  Post-Docs 

 

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