報(bào)告題目：Omega-3 oil obtained from transgenicCamelina sativaas a substitute for fish oil
報(bào) 告 人：Atefeh Amiri Rigi
報(bào)告時(shí)間：2023年12月1日，周五16:00-17:00
報(bào)告地點(diǎn)：糧油食品學(xué)院（8號樓）二樓捷賽廳
報(bào)告人簡介：
Atefeh Amiri Rigi is a Postdoctoral Researcher at the University of Reading in the United Kingdom. She currently works in a collaborative research project between University of Reading, Rothamsted Research, and University of Southampton. The main aim of this project is developing foods fortified with omega-3 oil obtained from transgenicCamelina sativaas a substitute for fish oil. Developed foods are being tested for primarily taste and texture, consumer acceptability, and physicochemical stability compared to current commercial products. The focus of her talk will be the findings of her current project.
報(bào)告題目：Pulse consumption in the UK
報(bào) 告 人：Yankho Kaimila
報(bào)告時(shí)間：2023年12月1日，周五16:00-17:00
報(bào)告地點(diǎn)：糧油食品學(xué)院（8號樓）二樓捷賽廳
報(bào)告人簡介：
Yankho Kaimilais a Post Doctoral Research Fellow in the Hugh Sinclair Unit of Human Nutrition at the University of Reading. She has a PhD in Public Health specializing in Nutritional Epidemiology. She is a clinical nutritionist that works with companies and individuals in the prevention and management of non-communicable diseases. Currently, she is working on a project called Raising the Pulse (RtP) which aims to increase the intake of pulses in the UK diet to improve health and environmental sustainability. The RtP project is creating bread that is made with 25% faba bean flour and 75% wheat flour in order to increase the consumption of micronutrients in the UK population and investigate the health impacts of consuming this faba bean enriched bread on blood glucose, blood lipids and the feeling of fulness. Her talk will highlight pulse consumption in the UK and how this impacts dietary intake and studies being conducted to investigate the health benefits of enriching diets with pulses.
糧油食品學(xué)院 國際教育學(xué)院
2023年11月29日
