Topic: grain formation and modification of bioactive substances in the process of fermentation
Speaker: professor Michael Ganzle
Time: March 13 3:00-4:30 in the afternoon
Location: analysis and test center 402 conference room


Professor Michael Ganzle, in 1998 graduated from HuoEnHai German university, and obtained the doctor of science degree in food science.In Munich, Germany industrial university postdoctoral and assistant professor for six years.Now, agriculture, food and nutrition at the university of alberta, Canada, and served as chairman of the Canadian food microorganism and probiotics research.Have been engaged in food microorganisms, especially lactic acid bacteria, food safety and the intestinal micro ecology research, genetic characteristics of the study was to establish strains of lactic acid bacteria, metabolic characteristics, and as a probiotic bacteria or yeast in food and fermentation performance.Nonthermal preservation technology aims to biochemical and genetic levels on the response of the characterization of pathogenic bacteria and food contamination bacteria make high pressure processing into food processing craft of the minimalist, and innovative achievements have been achieved.And has published more than 130 SCI research papers.In 1 2013 province education department review by hubei university of technology professor "chutian scholar".