2nd Edition of Euro-Global Conference on
Food Science and Technology
- September 19-21, 2019
- London, UK
Dr. Heikki Kallio studied Biochemistry and Food Chemistry at the University of Turku (UTU), Finland and received his PhD degree in 1976. After five years as a Research Director in food industry he was nominated as an Associate Professor in Food Chemistry (UTU). In 1985-86 he worked as a Visiting Professor at the University of California Davis and in 1990-1991 at the Australian Wine Research Institute, Adelaide University, Australia. He was nominated as Professor in Food Chemistry (UTU) in 1991. Dr. Kallio has published with his colleagues over 300 articles in international peer-reviewed Journals concerning e.g. lipids, aroma compounds and natural colors.