The next college colloquium will be a presentation with Dr. Ahmed Touhami, Assistant Professor in Physics and Astronomy, with a lecture titled "Protein-stabilized nanoemulsuons: an example of opportunities for nanotechnology in food production"
Date: Friday, Februaru 22, 2013
Time: 1:00 PM
Location: SETB 2.336
Faculty ans students are welcome to attend
Food products are usually made of nanostructured materials. It is therefore not remarkable that the toolbox that micro and nanotechnologies
offer to the food product developer providenew opportunities for product and process innovations in the food sector. Moreover these new technologies offer contributions to the solution
of some of the global food related challenges that mankind faces. The opportunities that nanotechnologies offer range from more sustainable food production by replacing inefficient
processes with new ones based on the control of process and functionality at the nano scale. This talk will be focused on exploring the physico-chemical properties of food nanostructues. In particular, I will demonstrate how some nano-tools such as atomic force microscope (AFM) can be used to investigate the structure of proteins in food emulsions. The results of this study have important consequences for the design and utilization of food-grade nanoemulsions.
Dr. Touhami received his Master and Ph.D. in Physics from "Pierre & Marie Curie University" Paris-France. He then spent about 6 years as an Assistant-Professor at the University of Monsatir(Tunisia). From there he went and back to Belgium for a post doctoral position at the Catholic University of Louvain. After that he moved to Dalhousie University(Canada) and the University of Guelph(Canada) for a Research Associate position. He then came to UTB. His area of research is in Biophysics, Soft Matter, and Nanosciences.