Navigation

Webinar Sensory Sciences with Prof. Dr. Andreas Wierschem and Prof. Dr. Simon Hammann (FAU)

Oct 08
8. October 2020 16:15 - 18:15
https://fau.zoom.us/j/93026771319

Dear friends of the Sensory Sciences,

this Thursday we are expecting a really “fat” Sensory Sciences Lecture Series webinar. Our two experts from the Sensory Sciences community @FAU will introduce us to the fascinating world of fats in our daily meals. Stay tuned for:

ANDREAS WIERSCHEM

Prof. für Hochdruckthermofluiddynamik und Rheologie; Chair of Fluid Mechanics; Department of Chemical and Biological Engineering at Friedrich-Alexander Universität Erlangen-Nürnberg (FAU)
“Pressure-induced crystallization of edible fats – a step towards high-pressure processing of fat-containing products?”
SIMON HAMMANN
Juniorprof. für Lebensmittelsicherheit und-qualität; Department of Chemistry and Pharmacy at Friedrich-Alexander Universität Erlangen-Nürnberg (FAU)
“Approaching the (almost) unfathomable complexity of food lipidomes”
The webinar will take place this week, Thursday October, 8 at 4:15 pm. You can enter the webinar via the following link:
https://fau.zoom.us/j/93026771319

All information about past and upcoming Sensory Sciences Lectures can be found on our website:

https://www.chemistry.nat.fau.eu/buettner-group/sensory-sciences-lecture-series/

See you all online on the Thursday afternoon.

Sincerely,

Büttner-Workgroup