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Lester C. GEONZON(D2 in Advanced Food Sci & Tech) has got an award at IFSHN2018@Rome.

Last Update : 2018-10-16 09:30

受賞者

 Lester C. GEONZON

受賞研究

"Microscopic investigation on the phase-separation of mixed carrageenan gels" 

受賞研究の内容

The Innovations in Food Science and Human Nutrition 2018, IFHN-2018, was held in Rome, Italy last Sept. 13-15, 2018. The conference was attended over 100 professors, scientist, post doc and PhD students with a theme of "Transforming Challenges into Opportunities to Feed the Future" puts emphasis on the modern scientific and technological achievements and attempts to approach, in a creative way, future of industrial applications.

Lester Canque Geonzon, a 2nd year PhD student of the Course of Applied Marine Biosciences, won the Best Poster Award of this IFHN-2018 vied among 36 posters presented by PhD students, post doc and researchers. Lester belongs to the Laboratory Physicochemical Properties of Food supervised by Prof. Shingo Matsukawa. He is working on the microrheological characterization of kappa and iota carrageenan gels and its mixtures using multiple particle tracking. Carrageenan is a family of linear sulfated polysaccharides extracted from seaweeds. Among the different types of carrageenan, kappa carrageenan (KC) and iota carrageenan (IC) are widely used in industries due to its gelling behavior. In this study, the gelation mechanism and phase-separated network structure were elucidated using the particle tracking technique. The particle tracking results suggested that a phase separated network structure of KC-rich and IC-rich domains was formed. This information is important in food industry especially in controlling the texture and physical property of food gels.

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Lester C. GEONZON

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