报告题目：Microorganisms and fermented foods: Power of microbial transformation

主讲人：LIU Shao Quan (刘绍泉) 副教授，Department of Food Science and Technology, National University of Singapore (新加坡国立大学)

报告时间：7月29日上午9:30

报告地点：下沙校区食品学院257学术报告厅

报告人简介：

Dr. Shao Quan LIU is an Associate Professor in the Department of Food Science and Technology, Faculty of Science, National University of Singapore (NUS). He graduated with Ph.D from Massey University, New Zealand, and joined NUS in 2008, after working in the New Zealand dairy industry for over 10 years. He teaches food fermentation and flavor science at NUS. His area of translational research covers fermentation of alcoholic and non-alcoholic beverages, food waste bio-valorization, probiotic-fermented foods and beverages as well as biomass cultivation of microalgae. Assoc. Prof. Liu has published about 300 articles (about 9000 citations and H index of 48) and is a co-inventor of over 15 filed patents (6 spin-offs, a co-founder of 3 start-up companies), including the world’s first probiotic beer.

报告摘要：

Fermentation is an age-old food processing technology that has played an important role in food preservation, diet evolution and human civilization. Fermented foods are traditionally an indispensable part of the diet in many food cultures globally. Recent years have witnessed a rising interest in fermented foods due to their naturalness and healthiness associated with this type of foods. This presentation intends to provide an overview of various aspects of fermentation and fermented foods, including beneficial microbes involved, traditional whole food fermentation, biomass fermentation for alternative proteins, precision fermentation for ingredients, flavor and nutritional transformation, probiotics, prebiotics, synbiotics and postbiotics.

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