Weiyang Tutor Forum (335)-English

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Basic Information

Academic Information: "Weiyang Tutor Forum" series of academic reports (three hundred and thirty-five)

Speaker: Professor Eric A. Decker

Time: May 25, 2018 10:00

Report Address: Teacher Development Center Training Classroom

details

Title: Natural Strategies to Control Lipid Oxidation in Foods

Reporter: Professor Eric A. Decker

Reporting time: Friday, May 25, 2018, 10:00 am

Reporting location: Teacher Development Center Training Classroom (Southern Gate of the Library)

Teachers and students are welcome to participate!

Graduate School/ Teacher Development Center/ College of Food and Bioengineering

May 21, 2018

Speaker profile

Dr. Eric A. Decker, Professor, Head of Food Science at the University of Massachusetts Amherst. He received his Ph.D. in Food Science and Nutrition from the University of Massachusetts at Amster in 1989. He was listed as one of the world's most highly regarded agricultural scientists by ISI and has been awarded the Agriculture and Food Award from the Department of Agriculture and Food Chemistry of the American Chemical Society. The Chemical Application Progress Award (2012), the American Oil and Fat Chemistry Association's Best Paper Award for Lipid Oxidation and Quality Edwin Frankel (2015), and the Babcock-Hart Award (2017) from the Food Technology Institute. Member of the FDA, the Institute of Medicine, Institute of Food Technologist, USDA and the American Heart Association. Member of the American Society of Oil Chemistry, Chairman of the Food and Nutrition Committee of the Institute of Medicine, and Fellow of the National Academy of Sciences of the Food Nutrition Standards Medical Committee.

Professor Eric A. Decker has been engaged in research on oil oxidation, food anti-oxidation technology, improving the bioavailability of oils and fats, and the health effects of functional oils. He has published 382 SCI papers and published more than 30 titles. 10 projects, hosting and participating in more than 80 research projects, the fund supports 12,305,810 US dollars. Member of the editorial board of Food and Function, Current Trends in Food Science and Technology, Journal of Agriculture and Food Science, Meat Science, Journal of Food Protection, Food Science and Technology Bulletin: Functional Foods.

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