9th Euro-Global Summit & Expo on Food & Beverages
Postdoctoral fellow, University of Guelph, Canada
Maryam Bahram-Parvar has completed her PhD in Food Science and Technology at the age of 28 years from Ferdowsi University of Mashhad, Iran, collaboratively with University of Guelph, Canada, in 2012. She is currently working as postdoctoral fellow in the Department of Food Science at University of Guelph. Maryam’s highly significant contributions to her field includes more than 15 peer-reviewed journal articles, 2 books, and numerous conference presentations. She has also served as a an active reviewer for several top ranking journals, including “Critical Reviews in Food Science and Nutrition”, “Food Hydrocolloids”, “International Journal of Dairy Technology”, so on.
Abstract : Novel intrumental analytical methods for quality control of frozen desserts – A review
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