[Illinois] CABPN Workshop: Applications of Nanotechnology useful to Food Science
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Rheological properties of foods; food nanotechnology; structure, texture, flavor relationships; developing bioactive nutraceuticals.
Education B.S. Chemical Engineering, Bogazici University M.S. Chemical Engineering, Carnegie Mellon University Ph.D. Chemical Engineering, Carnegie Mellon University Honors and Awards Food Research Update, Chicago, Illinois. Chair for "Molecular Basis of Food Functionality" Merit Award. Granted by Rutgers University for excellent productivity in research and teaching. Honorary Professor Beijing Agricultural Engineering University Samuel Cate Prescott Award of the Institute of Food Technologists for excellence in Research. Awarded to a scientist of 36 years of age or younger. George W. Scott Blair Award of the American Association of Cereal Chemistrys Rheology Division Fellow, Institute of Food Technologists Harold Macy Food Science and Technology Award of the Institute of Food Technologists, Minnesota Division Marcel Loncin Prize for Research in Food Engineering, Institute of Food Technologists C.W. Brabender Award, American Association of Cereal Chemists Cook College Research Excellence Award Food Engineering Division Lecturer to deliver the Marcel Loncin Lecture, Institute of Food Technologist AIChE Food, Pharmaceutical and Bioengineering division keynote lecturer (elected by the Food Engineering Division of IFT) Elected to the International Academy of Food Science and Technology
Researchers should cite this work as follows:
Jozef L. Kokini (2013), "[Illinois] CABPN Workshop: Applications of Nanotechnology useful to Food Science," https://nanohub.org/resources/16659.
University of Illinois, Urbana-Champaign, IL