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日時：2026年11月2日（月）16:30-17:30（予定）
場所：筑波大学 総合研究棟A 110室
タイトル：Sustainable Food Processing: The Special Role of Proteins in the Food System
講演者 ：Professor Karin Schroën
（Chair of Food Process Engineering,Wageningen University and Research, The Netherlands)
参加費用：無料
詳細はこちら
Professor Karin Schroën is Chair of Food Process Engineering at Wageningen University & Research. Her expertise includes food microtechnology, membrane-based separation, emulsions, encapsulation, interfacial phenomena, and microscale process modelling. Her research combines fundamental mechanistic understanding with process engineering to develop more sustainable methods for producing, structuring, and separating foods and food ingredients, while improving ingredient functionality and reducing energy and resource use.