HYBRID EVENT: You can participate in person at Paris, France or Virtually from your home or work.
Hybrid Event
September 12-13, 2022 | Paris, France
FAT 2018

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

Elzbieta Wojtowicz, Speaker at Speaker at FAT 2018-  Elzbieta Wojtowicz
NC A&T State University, United States
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.

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