讲座报告

03月27日09:00 Charles F. Shoemaker:Evaluation of the quality of olive oils

讲座编号:jz-yjsb-2017-y011

讲座题目:Evaluation of the quality of olive oils

主 讲 人:Charles F. Shoemaker 教授 University of California

讲座时间:2017327日(周一)上午0900

讲座地点:阜成路西校区教三楼314

参加对象:在读研究生、留学生博士硕士以及相关学科教师

主办单位:研究生院

承办单位:食品学院

主讲人简介:

Charles Shoemaker is a professor of food chemistry at University of California, Davis

His interests have been in the chemical and structural analysis of various food systems.

讲内容:

1.       The UC Davis Olive Oil Chemistry Laboratory collaborated with the Australian Oils Research Laboratory to evaluate the quality of extra virgin olive oils sold on retail shelves in California.

2.       The oils based on standards and testing methods established by the International Olive Council (IOC) and United States Department of Agriculture (USDA), as well as several newer standards and testing methods adopted in Germany and Australia. 

3.       These latter tests were adopted to help detect the adulteration of extra virgin olive oils with refined olive oils.

 


来源:研究生院(党委研究生工作部)    发表日期:2017-03-22    阅读次数: