The National Food Institute invites to Henna Lu Fung Sieng’s PhD defence on the applicability of marine phospholipids intended for food enrichment. The defence takes place 10 December 2012 at 13.00.
In her PhD, Henna Lu Fung Sieng from the National Food Institute has studied the potentials/opportunities for marine phospholipids to be applied to food enrichment. The PhD also identified the most important factors, which can impact the stability of marine phospholipids towards rancidification, when they are used to produce emulsions.
See the invitation (pdf) for Henna Lu Fung Sieng’s PhD defence of the thesis: “Physico-chemical properties, oxidative stability and non-enzymatic browning in marine phospholipid emulsions and their use in food applications” (summary only in Danish).
Wednesday 27 February 2013 at 13.00.
National Food Institute
Anker Engelundsvej 1
Building 101 A
Meeting room 1
PhD student Henna Lu Fung Sieng, firstname.lastname@example.org, phone +45 45 25 49 26