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2007年11月5日至7日,来自澳大利亚、美国、加拿大、日本、匈牙利、中国等国家的近百名农业科学家聚会中国杨凌,以“国际农业合作、创新与发展”为主题,就旱区农业与节水农业、高效畜牧业与动物疾病防控、食...
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2017 首页» 杨凌国际农业科技论坛» 参会代表» 2017

  James G. Lyng

  Title: Professor, Food Science Subject Head, Food Science

  Programme Option Coordinator and IFT CFS.

  Address: School of Agriculture and Food Science, University

  College Dublin, Belfield, Dublin 4, Ireland.

  Tel: +353 01 7167710

  Email:james.lyng@ucd.ie

  Education Background:

  1991-1995       PhD, University College Dublin

  1986-1991       BAgrSc (Agricultural Chemistry), University College Dublin

  Working Experiences:

  2014-To Date  Professor in Food Science, University College Dublin

  2005-2013       Senior Lecturer in Food Science, University College Dublin

  2002-2005       College Lecturer in Food Science, University College Dublin

  1997-2002       Assistant Lecturer in Food Science, University College Dublin

  1995-1997       Research Officer, Teagasc, Ashtown Food Research Centre

  Research Interests:

  Emerging thermal, ‘non-thermal’ technologies and light in the processing of foods with particular reference to the assessment of these technologies for accelerating reactions and/or preservation and their impact on product quality/nutritional value. Evaluation of these technologies for extraction of bioactive compounds from foods.

  Professional Activities:

  Vice President of the Institute of Food Science and Technology of Ireland, External examiner for Undergraduate and Postgraduate degree programs, IFT Member, IFT Certified Food Scientist, Member of IFT Non-thermal Processing Division.

  Peer review of numerous scientific journals.

James G. Lyng
发布时间:2017-12-27 来源:


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