Two international guest lecturers were featured in the Advanced Food Engineering class of the UST Graduate School. Dr. Lester Geonzon, a research fellow at the Institute for Solid State Physics at the University of Tokyo, Japan and Dr. Mohsen Gavahian an Associate Professor at the National Pingtung University of Science and Technology, Taiwan were the two guest lecturers.
Geonzon, who specializes in correlating mechanical properties and spatiotemporal hierarchical structure of biopolymer-based hydrogels using rheological measurements, nuclear magnetic resonance (NMR), and small angle (neutron, X-ray, and light) scattering techniques, discussed Food Rheology through a hybrid-flexible (HyFlex) learning session last November 27, 2024 .
Dr. Mohsen Gavahian delivered an onsite lecture titled, “New Frontiers in Non-Thermal Food Processing,” on October 19, 2024, at the Tanghalang Teresita Quirino. His areas of expertise include emerging food technologies, ohmic heating, sustainable food processing, and food waste valorization.
This event was also attended by other MS Major in Food Science students and faculty members and selected classes from the BS Food Technology program of the College of Education.
