报告人：Professor Hilton Deeth
题目：Age gelation in UHT milk
Hilton Deeth taught food science and technology at the University of Queensland in Australia. He also established and directed the Centre for UHT Processing at that University. He has published over 160 research papers and over 40 book chapters. He co-authored the 2017 book on “High Temperature Processing of Milk and Milk Products” and co-edited the 2018 book on “Whey Proteins. From Milk to Medicine”. He is now Emeritus Professor of Food Science at the University of Queensland and consults to the dairy industry.
He has been involved in many research projects concerningthe quality of milk, butter, yogurt, milk powders and cheese. His special interests include thermal processing (particularly UHT), non-thermal processing, proteomic analysis of milk proteins, proteolysis and lipolysis.
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