Subject:  Impact of sodium reduction on structure in real food systems: Understanding the role of sodium in biscuits

Speaker:  Dr. Charfedinne AYED
                The University of Nottingham

E-mail: Charfedinne.Ayed@nottingham.ac.uk

Time:  9:30 AM, 19 September, 2018

Place:  NO. 412 Lecture Hall National Engineering Research Center of Seafood

Biography

Dr Charfedinne Ayed is an early career researcher (hired as postdoctoral fellow at the University of Nottingham (UoN), in Prof Ian Fisk and Tim Foster’s teams) with over 5 years’ experience in Food Science. After his PhD in Chemistry, Charfedinne joined Dr Elisabeth Guichard’s team in the INRA of Dijon (France). Here he developed his knowledge and skills in the field of aroma research and texture/flavour interactions. His first project was about understanding the structure activity relationship (QSPR) of aroma compounds in complex matrixes like pectin gels or dairy gel by using complex molecular descriptor. Then he managed a Unilever funded project to understand the release of different aromas form ice-creams into the vapour phase using a salivary reactor. After the success of that project, he had the opportunity to participate in an important data mining project dealing with the understanding of in vivo aroma release from model cheeses on oral processing by a very interesting statistical approach: the multibloc PLS (co-author). When he join UoN his first project was supported by EU Marie Curie Fellowships and Mondelēz International to study the impact of salt on snack foods properties (aroma, texture, colour, acceptability). Now he is investigating starch hydration in partnership with PepsiCo. This five year experience as a postdoctoral researcher was rewarded by 6 publications in peer-reviewed publications in the area of Food Sciences.

Welcome to attend the lecture!

School of Food Science & Technology
National Engineering Research Center of Seafood
19 September, 2018