Speaker: Louise Bennett PhD, Professor of Food Chemistry
About the speaker
"Professor Louise Bennett completed her undergraduate and post-graduate studies at the University of Melbourne and PhD at Monash University before post-doctoral studies at the Peter MacCallum Cancer Institute in Melbourne. After 20 years at the Australian Commonwealth Scientific and Industrial Research Organisation (CSIRO) in Agriculture and Food business units, in 2017, Louise was appointed Professor of Food Chemistry at Monash University where she is currently the course Director of the Master of Food Science and Agribusiness, and Co-director of Monash Food Innovation. Louise is a trans-disciplinary scientist working across all types of (food) chemistry through to clinical research and its translation into knowledge and useful products. Current research foci include studies of properties of macro-and micronutrients in foods, particularly proteins, phytonutrients including essential oils, to advance their benefits for human health. Louise has authored >78 publications and is a co-inventor of 1 patent. See here for Prof. Louise Bennett's research profile. "
We are facing enormous world-wide challenges in coming decades, including a rapidly growing population, and one that is ageing quickly. The challenge is to achieve adequate supply of food under sustainable conditions. In fact, one of the major United Nations Sustainable Development Goals is 'zero hunger'. The United Nations has called for a rethink on our how we produce, process and consume food. Professor Louise Bennett will explain how the application of existing and new technology by trained professionals will inform how these challenges are faced.
Date: November 19, 2020
Time: 5pm USEST (ARG 7pm, BRA 7pm, CHI 7pm, COL 5pm, MEX 4pm, PER 5pm)
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