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Herbs flavour: determining the variation in flavour & Impact of carbon source on the production and properties of bacterial cellulose

Name: Herbs flavour: determining the variation in flavour & Impact of carbon source on the production and properties of bacterial cellulose
Start: 2019-01-30T13:00:00+00:00
End: 2019-01-30T14:00:00+00:00
Location: CHEMLT1

30 January 2019 @ 1:00 pm - 2:00 pm

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Food and Nutritional Science Research Seminars.

Ana Contente
“Herbs flavour: determining the variation in flavour”

Hao Ru Yu
“Impact of carbon source on the production and properties of bacterial cellulose”

Details

Date:: 30 January 2019
Time:: 1:00 pm - 2:00 pm
Event Category:: Agriculture, Food & Health
Event Tags:: Food and Nutritional Sciences, research seminar

Venue

CHEMLT1; Whiteknights Campus, University of Reading
Reading, Berkshire RG6 6UR + Google Map
Phone:: +441183788913

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Using Social Media to Communicate and Enhance your Research (Research Staff Development Opportunity) »