Researcher
Aarhus University
Aarhus N, Midtjylland, Denmark
Sandra Beyer Gregersen completed a PhD in Food Science from Aarhus University, Denmark, in 2016. Following this, she worked within the field of food structure and functionally and her main research focus is on food design and processing, connecting food processing and material science, microstructure to physical and sensorial properties.
More information: https://pure.au.dk/portal/da/persons/sandra-beyer-gregersen(e6ce3140-968b-4f07-a17d-4ad06b2bd5de).html
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Studying functionality of proteins using confocal Raman microscopy
Monday, May 1, 2023
12:00 PM – 12:20 PM MDT
Enzyme assisted extraction of oil from rapeseeds with minimal addition of water
Tuesday, May 2, 2023
4:30 PM – 6:00 PM MDT