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Virtual Conference: PhD-Research in FOOD SCIENCE and TECHNOLOGY at BOKU (Vienna) and NCFU (Stavropol)

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Start time (UTC): 
2013-May-06, 14:00
Presenter
Presenter name: 
Gerhard Schleining
Presenter institution: 
Boku, Vienna
Details
Description: 

The Food Study programmes as well as several PhD-studies and information about "Students life"  of both Universities will be presented:

14:00 Introduction BOKU and ISEKI-Food Association (Gerhard Schleining, BOKU)
14:20 Introduction NCFU (Alexey Lodygin, NCFU), part 2

14:40 Emulsions for beverages and edible films (Elham Rezvani, BOKU)
15:00 Development of dairy beverages by means of dairy raw materials enzymatic treatment (Maria Greshnyakova, NCFU)
15:20 Food safety challenges, strategies and needs - selected examples (Andreas Höhl, BOKU)
15:40 Pulsed discharges technology of meat salting (Andrey Nagdalyan, NCFU)

16:00 BREAK

16:20 Transmission routes of Listeria monocytogenes in fishery production facilities (Marija Zunabovic, BOKU)
16:40 Fermented ice cream with lactulose (Valida Akhmedova, NCFU)
17:00 Raw-smoked sausage with adapted food units ( Tatyana Barsukovskaya, NCFU)
17:20 Student's life at BOKU (students, BOKU)

17:40 Conclusion (Gerhard Schleining, BOKU, Alexey Lodygin, NCFU)

The full presentation and the recording of the session can only be accessed by IFA-members. Non IFA-members can ask for access against a small handling fee of 30 € at office [AT] iseki-food [dot] net