Associate Professor in Food Protein Chemistry
University of Copenhagen
Frederiksberg C, Hovedstaden, Denmark
Dr. Mahesha M. Poojary is an Associate Professor in Food Protein Chemistry at the University of Copenhagen, Denmark (Department of Food Science). He is a Food Chemist with a strong background in Analytical Chemistry. He earned an MSc in Chemistry from the National Institute of Technology Karnataka, India, and a Ph.D. in Chemical Sciences from the University of Camerino, Italy. His research interests are focused on several areas, including obtaining proteins and bioactive compounds from plants, microalgae, seaweeds, and food processing byproducts; investigating protein oxidation, the Maillard reaction, and protein-polyphenol interactions in foods by high-resolution LC-MS/MS; developing and validating gas and liquid chromatography-based methods for analyzing small molecules in foods; and biological effects of small molecules. He has been recognized for his work and was awarded The Nils Foss Talent Prize 2022.
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Interplay between protein oxidation and lipid peroxidation in food systems
Tuesday, May 2, 2023
3:10 PM – 3:50 PM MDT