best365官网登录入口2023“新‘食’代”食品科技前沿讲坛--Nandika Bandara教授

来源:本站 发布时间:2023-07-31

题       目:Deep eutectic solvents as a novel green solvent for protein extraction: impact on protein structure and functionality



报 告 人:Nandika Bandara (PhD., CFS)

工作单位:University of Manitoba, Canada.


       Dr. Nandika Bandara is an Assistant Professor and Canada Research Chair in Food Proteins and Bioproducts at the Department of Food and Human Nutritional Sciences, University of Manitoba, Canada. Dr. Bandara’s research primarily focuses on value-added applications of protein in nanodelivery, biopolymer applications in packaging and biomedical materials and protein processing, with particular emphasis on sustainable extraction technologies and non-thermal protein modifications for functionality improvement. In addition, to his primary role at the University of Manitoba, Dr. Bandara is currently the Associate Editor of the Food Chemistry journal and Associate Editor of the Journal of American Oil Chemist Society (JAOCS). Also, Dr. Bandara has served as the Content Chair, Chair-Elect and Chair of the Food Chemistry Division of the Institute of Food Technologist (IFT) in the past and currently serving as the Past-Chair of the same Division and Secretary of the Protein and Co-products division of the American Oil Chemist Society.