Seminar: Is it possible to reformulate meat products to make them healthier?

For whom
Students, Employees, Press, Business
27-09-2017 from 14:00 to 15:30
Room A0.024, Building A, Campus Coupure, Coupure Links 653, Ghent
Prof. Stefaan De Smet
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Seminar by: Prof. dr. DIANA ANSORENA ARTIEDA

Department of Food Science, Nutrition and Physiology
Faculty of Pharmacy and Nutrition, University of Navarra, Pamplona, Spain


The nutritional and health value of processed meats is heavily debated nowadays. The question then arises to what extent processing strategies can be applied to improve the quality of meat products and to produce functional meats.

Prof. Diana Ansorena is one of the world leading scientists in this field. She was a post-doctoral fellow at Ghent University for two years before returning to the University of Navarra, where currently she is full professor in food science. Her work has resulted in more than 90 peer-reviewed research publications in the international scientific literature and 20 invited book chapters.


Registration is not mandatory but it would be appreciated if you could confirm your attendance.