Biography:
Dr. Han Zhang is an associate professor in the laboratory of food quality science, department of biotechnology, faculty of Bioresource, Akita prefectural university, Japan. She is engaged a research about the food science and technology, and has demonstrated the importance of the fatty acid composition in the deterioration of the edible oils during frying processing.
Title : Measuring the trans-fatty acid content of various vegetable frying oils using near infrared spectroscopy