18th Global Summit on Food & Beverages
Massey Institute of Food Science & Technology, New Zealand
After gaining a PhD in Food Science and Technology at the Norwegian University of Life Sciences (Norway), Dr Tony Mutukumira has been working on food product development, food safety and preservation, food fermentations and processing. Tony has particular interest in the use of natural bioactives in consumer foods and their potential in preservation. The present work describes the potential of adding brown seaweed into bakery products. Tony is a scientific reviewer for several international peer-reviewed journals and a member of several renowned professional bodies.
Abstract : Development of wheat bread and gluten-free bread formulations containing Mozuku (Chordaria cladosiphon)
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