最新消息 活動預告
3月 2021
(星期六)
Science Behind Food and Cooking
- 活動系列
- HKU SPACE 生命科學與科技在線
- 相關學科
- 食品及營養學|營養學, 護理學及健康護理
感謝各位熱烈參與!
以上活動經已圓滿結束,敬請密切留意學院稍後活動。
活動重温
- 日期及時間
- 2021年3月20日 (星期六)10:30 - 11:25
- 地點
- 網上講座
- 費用
- 免費
- 講者
-
- Dr Sam Leung
Dr Sam Leung
Dr Sam Leung is a food scientist at the University of Hong Kong focusing on research in lipid metabolism. He has worked at several food and nutrition laboratories at the University of Hong Kong and contributed to successful research projects resulting in 18 publications of articles and reviews. In addition to his research role, Sam is a lecturer at HKU School of Professional and Continuing Education in topics including food science, food microbiology, laboratory skills in food science. Sam holds a PhD degree in Lipidomics from the University of Hong Kong.
- 查詢
- 3762 0833 (timothy.yeung@hkuspace.hku.hk)
- 相關課程
- 備註
語言 - 粵語
Each food material undergoes unique physical and chemical changes during processing and cooking. By understanding the scientific changes and principles behind cooking, you can explore how to create innovative, flavorful and nutritious food. This talk aims to highlight key chemical changes in food cooking and will provide an insight of the underlying principles of the “food science and health” module of Applied Learning (ApL) programme: Food Innovation and Science.