學術(shù)報告：法國國立布列塔尼大學Laurent ESCLADE教授講學
報告人：Laurent ESCLADE
時間：2018-04-16（周一）13:30-17:20，2018-04-18（周三）15:30-17:20
地點：新教0405
報告內(nèi)容：
法國國立布列塔尼大學Laurent ESCLADE教授前來講學，將為同學們帶來6個學時的課程，時間為周一13:30-17:20及周三15:30-17:20，地點在0405教室，涉及多個主題，報告語言為英語，歡迎各位同學踴躍參加。
報告相關(guān)主題如下：
1-Fabrication de la Bière : Brewing beer :
History, kinds of beer and habits of consumers. Beer from malt, steps of brewing, control of fermentation. Economics influence on the quality of beer.
2-Fabrication de la choucroute : Fabrication of Sauerkraut Suāncài 酸菜
History and dissemination ?. Type of cabbage used ? steps of fermentation and microorganisms involved. Commun preparations.
3-Ionisation des aiments : Ionisation for preservation of Food :
Methods used, legislation, effects on microorganisms and different classes of nutrients, scientific and non scientific debates.
4-Méthodes classiques de sterilization : Classical steps and apparatus in sterilization of food
報告人簡歷：
EDUCATION AND TRAINING
2016 : International Relations Manager of ESIAB
2008 : Vice Head of ESMISAB (became ESIAB) and International Relations Manager
2004 : International Relations Manager
1999 : Manager of the 2nd year of ESMISAB (equivalent Master 1st year)
1992 : Assistant professor (ESMISAB)
1991-1992 : Research Engineer (National research center –
1989-1990 : Research Engineer (Ecole Polytechnique fédérale de
1986-1987 : Research Engineer (
1984-1986 : Postdoctoral fellow (University of Technology-Compiègne-France)
1980-1984 : PhD fellow (University of Technology-Compiègne-France)
1979-1980 : Research Internship at
QUALIFICATIONS
1984:PhD in Industrial Biotechnology (University of Technology-Compiègne-France)
1979: Engineer (Master of Sciences) in Biological Engineering (University of Technology-Compiègne-France)
Professional experience
Main Teaching in Industrial Food Engineering, Food Processing, Industrial Microbiology, Biochemistry, Mathematics
Research on immobilized enzymes, monoclonal antibody production, animal cell culture optimisation, studies of contaminations in dairy products, effects of stress on the metabolites produced by useful Penicillium in food industry
