We would love to see you at Food is a Conversation with Prof. Daniela Barile and Prof. Matthew Lange from UC Davis.
Daniela Barile first priority is to set up an advanced analytical lab to develop a detailed understanding of glycan bioactivities through analytics, food processing and functional studies.
Prof. Barile’s laboratory focuses on functional glycomics, particularly in combining an understanding of the chemical and biological properties of food components with analytics and engineering to characterize, bioseparate and biointegrate bioactive compounds in foods. Our research often involves the analytical discovery of peptides and complex carbohydrates by microchip-based mass spectrometry and the development of efficient separation systems to isolate the identified compounds in foods and food by-products.
Matthew Lange guides teams toward design, build, and implementation of knowledge environs enabling end-users to make new and insightful discoveries, create new products, and improve human living conditions.
In addition to teaching Food Product Innovation and Development, a capstone class for Food Science seniors at UC Davis, Dr. Lange publishes, teaches, and consults internationally on strategies and conceptual models for enterprise and industrial-scale ag⇔food⇔diet⇔health knowledge infrastructures.
Thursday 24 November 2016
6.30 pm – 8.30 pm
Officucina, Via Lazzaro Spallanzani, 1, Reggio Emilia