题 目：Prebiotics: synthesis and applications in the preservation of lactic acid
bacteria
报告时间：2023.07.31,14:00
报告地点：国家海洋食品工程技术研究中心412室
报 告 人：Andrea
Gomez-Zavaglia
工作单位：Center for Research and Development in Food Cryotechnology
(CIDCA-CONICET-UNLP) in Argentina
报告人简介：
Andrea Gomez-Zavaglia is the Head of the
Center for Research and Development in Food Cryotechnology (CIDCA-CONICET-UNLP)
in Argentina and a Principal Researcher of CONICET (Argentinean Research
Council) and Head of the Agri-Food section of the Ibero-American CYTED Program.She received
a PhD degree in Exact Sciences (University of La Plata, Argentina) and worked
as a postdoc at the University of Buenos Aires, Max Planck Institut für
Pflanzenphysiologie and University of Coimbra. She has been visiting Professor
at the University of Vigo, Autonomous University of Madrid, Université Paris
Diderot, Université Paris Descartes, AgroParisTech and Teramo (Italy).Her
research focuses on functional food ingredients, their production,
stabilization and storage, paying special attention on their sustainability and
on the molecular mechanisms explaining physical and chemical behaviors.
She has a close collaboration with more than
35 academic institutions and SMEs from >15 countries. Leader of 45 national
and international competitive projects, most of them in involving SMEs. These
projects include the coordination of 3 multilateral networks involving more
than 15 research groups and SME from different European and American countries
(CYTED) and the leadership of WPs and
groups in H2020 projects (e.g., MSCA-RISE-2017 Code: 777657; European Green Deal
NeoGIANT Code: 101036768). She has supervised 11 PhD theses, 15 postdocs and 9
Assistant Researchers (CONICET).She has published more than 175 peer reviewed
papers, 25 book chapters and one book.
She also serves as a member of the Editorial
Board of Food Research International (Elsevier) and as Associate Editor of Food
Chemistry X, Heliyon (Elsevier) and guest editor of Current Opinion in Food
Science (Elsevier) and Exploration of Food and Foodomics, Methods and Protocols
in Food Science (Springer). Additionally, she has organized more than 15
international conferences and workshops, and has served on the International
Advisory Board on several occasions.
食品学院
国家海洋食品工程技术研究中心
