Protein-based edible coating minimizes fat-uptake during deep-fat frying

Title : Protein-based edible coating minimizes fat-uptake during deep-fat frying

Abstract:

Dr.Tahergorabi is an Assistant Professor in Food and Nutritional Sciences at NC A &T State University (USA). His main research interest includes seafood by-product utilization and functional food product development. He is a professional member of Institute of Food Technologists (IFT) and a lifetime member of Phi Tau Sigma. He received his Ph.D. from West Virginia University. He has completed his first post-doctoral work at Oregon State University’s Seafood Research and Education Center and a second post-doc at Purdue University. He has been PI Co-PI of more than 10 research projects and he is author or co-author of more than 40 publications, and he has 60 professional presentations and one webinar in his publication and presentation list.

Biography:

Dr.Tahergorabi is an Assistant Professor in Food and Nutritional Sciences at NC A &T State University (USA). His main research interest includes seafood by-product utilization and functional food product development. He is a professional member of Institute of Food Technologists (IFT) and a lifetime member of Phi Tau Sigma. He received his Ph.D. from West Virginia University. He has completed his first post-doctoral work at Oregon State University’s Seafood Research and Education Center and a second post-doc at Purdue University. He has been PI Co-PI of more than 10 research projects and he is author or co-author of more than 40 publications, and he has 60 professional presentations and one webinar in his publication and presentation list.