报告题目1: Understanding Food Matrices： spatial distribution of chemical reactions and physical processes in complex food systems

时间：2019年3月26日上午9点

地点：肉品中心二楼会议室

报告人：Dagmar Brüggemann （德国联邦肉类研究所所长）

报告题目2：Identification of extraneous proteins and protein hydrolysates in meat products

时间：2019年3月26日下午3点

地点：肉品中心二楼会议室

报告人：Dagmar Brüggemann （德国联邦肉类研究所所长）

报告人简介：

Dr. Dagmar Brüggemann: Dept. Head for Safety and Quality of Meat, MRI.

Dagmar has been employed at the Max Rubner-Institute (the Federal Research Institute of Nutrition and Food in Germany) since 2014. Prior to this, she held a professorship in Animal Science and Quality of Foods at the Rhine Waal University of Applied Sciences in Kleve, Germany, for two years. She has a strong background in advanced food imaging techniques and has specialised on research concerning chemical and physical changes in complex food matrices during my years at the Food Science Department of the University of Copenhagen. Dagmar is also a member of national committees concerning meat science and has participated in several EU Projects. She is chairman of the International Congress of Meat and Technology (ICoMST 2019) to be held in Berlin later this year.