时 间：10月28日至29日
地 点：A210
授课专家：Dr. Stephen Elmore，the research fellow (资深研究员) of University of reading
地 点：A210
授课专家：Dr. Stephen Elmore，the research fellow (资深研究员) of University of reading
1. October, 28th （Monday）
►13:00—16:30
（1）Introduction of Reading university and your lab and its research achievements, especially for you and the Prof. Mottram;
（2）The postgraduate students self-introduction including they research project;
（3）Lecture for "How to write a high level English scientific paper?" It may include the procedures from the preparation of experiment design to submitting the suitable journal;
（4）Discussion.
2.October, 29th（Tuesday）
►9:00—11:30
（1）Introduction for the food flavor formation, including Maillard reaction, lipid oxidation etc;
（2）Introduction for the meat flavor and biosynthesis in fruit and vegetables
（3）Discussion.
1►3:00—16:30
（1）Introduction for the food flavor analysis
（2）SPME-based practical class
（3）Discussion and examination
【授课内容】：食品风味研究进展，食品风味分析技术及实验
【教材】：讲义或教案
【教材】：讲义或教案
【专家简况】：
Dr. Stephen Elmore is the research fellow (资深研究员) of University of reading. After completing a Ph.D. on the flavour of instant coffee, Stephen Elmore worked as mass spectroscopist at the Institute of Food Research, Reading, for 6 years. There he published papers on flavour extract authenticity and the measurement of flavour release in model systems.In 1995 he joined the University of Reading, to undertake research into the effect of animal diet on the flavour of cooked beef and lamb. Manipulation of the lipid composition of cattle and sheep can provide lamb and beef with improved nutritional value. He has published work showing that dietary lipid supplements high in polyunsaturated fatty acids affected the flavour profiles of cooked meat. Since 2002 he has been involved in the study of acrylamide. Initially he was part of a project that investigated the relationship of acrylamide with its precursors and also its relationship with flavour formation. This work was part of a project examining the effect of processing conditions on acrylamide levels in potato, rye and wheat. Most recently he has been part of a project examining how agronomic practice and genetic modification may impact on levels of acrylamide precursors in potatoes and wheat. This work has shown that sulfur deprivation in growing wheat may cause a significant increase in acrylamide levels in cooked wheat products. He has published more than fifty publications about food chemistry.
Dr. Stephen Elmore is the research fellow (资深研究员) of University of reading. After completing a Ph.D. on the flavour of instant coffee, Stephen Elmore worked as mass spectroscopist at the Institute of Food Research, Reading, for 6 years. There he published papers on flavour extract authenticity and the measurement of flavour release in model systems.In 1995 he joined the University of Reading, to undertake research into the effect of animal diet on the flavour of cooked beef and lamb. Manipulation of the lipid composition of cattle and sheep can provide lamb and beef with improved nutritional value. He has published work showing that dietary lipid supplements high in polyunsaturated fatty acids affected the flavour profiles of cooked meat. Since 2002 he has been involved in the study of acrylamide. Initially he was part of a project that investigated the relationship of acrylamide with its precursors and also its relationship with flavour formation. This work was part of a project examining the effect of processing conditions on acrylamide levels in potato, rye and wheat. Most recently he has been part of a project examining how agronomic practice and genetic modification may impact on levels of acrylamide precursors in potatoes and wheat. This work has shown that sulfur deprivation in growing wheat may cause a significant increase in acrylamide levels in cooked wheat products. He has published more than fifty publications about food chemistry.
请选课同学届时前往，欢迎广大师生到场倾听！
（食品学院）