Webinar Series
20 January 2021
A Fresh Look at Fermented Foods
i3L Food Science & Nutrition Department proudly presents another episode of the webinar series, A Fresh Look at Fermented Foods
In the upcoming webinar series, we will be covering the topic about the journey of fermented foods in terms of technology, quality, and safety will be elaborated.
Presented by:
Yohanes Raditya W.M.Sc. (Vrije Universiteit Brussel)
“Fermented foods: From ancient history to modern era”
Dr. Dady Hidayat Maskar MGz (Forum Tempe Indonesia)
“Quality and safety improvement of tempe production”
Lee Ga Young (i3L alumni)
“Microbes isolation and selection from traditional soy sauce fermentation”
Date: Wednesday, 20 January 2021
Time: 13:30 – 15:00 WIB
The presentation will be delivered in Bahasa Indonesia.
The Zoom link will be sent to your registered email. Click to register now.
SEE ALSO:
i3L Food Science and Nutrition Bachelor’s Program
At i3L, the discussions on food, nutrition and human health intertwine and are delivered from the molecular level up to population and global levels; from the chemistry, microbiology, safety, and processing aspects of food up to its functionality on gene and cell levels; its use for human digestion and metabolism, its effects on human health at individual and population levels, as well as its impact on the on society and the environment.
Master Degree in Biomanagement
The i3L Master in BioManagement is meant for fresh graduates and professionals who want to develop their career in the highly complex yet highly promising life science industry.
Food Science and Nutrition Webinar Series
Watch the previous episode of this webinar series on our Youtube channel at i3L_Official.
