主 讲 人：：Holger Zorn博士,德国Justus Liebig大学

地　　点：：大学科技园1号楼北911

主 办 方：：生工学院

最先时间：：2019-12-02 09:00

竣事时间：：2019-12-02 10:30

报告人简介：：

    Prof. Zorn是德国Justus Liebig大学食物化学和食物生物手艺研究所所长。在此之前，Zorn教授于2006-2008年在Dortmund大学担当生物化学手艺教授。Zorn教授是欧洲食物清静局(EFSA)食物接触质料、
、、酶和加工助剂(CEP)小组的成员，并担当ACS农业和食物化学杂志的副主编。除此之外，他还认真Fraunhofer食物改良剂研究小组，并于2018年受聘为中国农业科学院食物科学与手艺研究所特聘教授。

报告内容简介：：

  The presentation will especially address options for the upcycling of various agricultural side streams by basidiomycetes to valuable proteins and aroma compounds. Basidiomycetes were grown submerged using side streams of the food industry as the sole carbon source, and the fungal mycelia were evaluated for their nutritional properties. An animal study was performed using Zucker rats. Rats that were fed with 5% P. sajor-caju showed significantly lower levels of liver triacylglycerols and cholesterol when compared to rats that were fed the control diet. Histopathological examinations confirmed these results.