主 講 人：Holger Zorn博士,德國(guó)Justus Liebig大學(xué)

地　　點(diǎn)：大學(xué)科技園1號(hào)樓北911

主 辦 方：生工學(xué)院

開(kāi)始時(shí)間：2019-12-02 09:00

結(jié)束時(shí)間：2019-12-02 10:30

報(bào)告人簡(jiǎn)介：

    Prof. Zorn是德國(guó)Justus Liebig大學(xué)食品化學(xué)和食品生物技術(shù)研究所所長(zhǎng)。在此之前，Zorn教授于2006-2008年在Dortmund大學(xué)擔(dān)任生物化學(xué)技術(shù)教授。Zorn教授是歐洲食品安全局(EFSA)食品接觸材料、酶和加工助劑(CEP)小組的成員，并擔(dān)任ACS農(nóng)業(yè)和食品化學(xué)雜志的副主編。除此之外，他還負(fù)責(zé)Fraunhofer食品改良劑研究小組，并于2018年受聘為中國(guó)農(nóng)業(yè)科學(xué)院食品科學(xué)與技術(shù)研究所特聘教授。

報(bào)告內(nèi)容簡(jiǎn)介：

  The presentation will especially address options for the upcycling of various agricultural side streams by basidiomycetes to valuable proteins and aroma compounds. Basidiomycetes were grown submerged using side streams of the food industry as the sole carbon source, and the fungal mycelia were evaluated for their nutritional properties. An animal study was performed using Zucker rats. Rats that were fed with 5% P. sajor-caju showed significantly lower levels of liver triacylglycerols and cholesterol when compared to rats that were fed the control diet. Histopathological examinations confirmed these results.