Categoria:
Webinar
Onde:
Online
Descrição:
This session will feature: Jorge Saraiva on high pressure as a new paradigm for food preservation & biotech applications; and Alireza M. Ganjeh on quality & safety in smoked salmon via pressure-based pasteurization
More detailes:
"High pressure as a new paradigm for food preservation and biotechnological applications”
By Jorge Saraiva, LAQV REQUIMTE, Department of Chemistry, University of Aveiro
&
"Balancing Quality and Safety in Smoked Salmon: Effects of Pressure-Based Pasteurization and Packaging Atmosphere"
By Alireza Mousakhani Ganjeh, LAQV REQUIMTE, Department of Chemistry, University of Aveiro
Date: July 1, 2026
Time: 12h00 to 13h00 / WET
Where: meet.google.com/kes-ocwa-mfv
Chair: Augusto Tomé
Organized by: Food Quality and Technology Research Group, coordinated by Victor Freitas
The LAQV Webinars are open-to-all events designed to strengthen connections and promote discussion within the Green Chemistry community.
Coordinator of LAQV Webinars: K.T. Petrova, PhD
Ligação:
https://laqv.requimte.pt/gazette/1259-laqv_webinar_july_1_2026
