Conrad Oswald Perera :: Organizing Committee Member

Conrad Oswald Perera :: Organizing Committee Member

Meet Dr. Conrad Oswald Perera at the conference:

2^nd International Conference on Food Chemistry and Hydrocolloids

Conrad Oswald Perera | The University of Auckland 

He received his PhD from Oregon State University and has many years of work experience in the food industry research institutes and academia. His main research area is Chemistry and technology of processing of food products, with special emphasis in dehydration and functional foods. Currently he is working on Vitamin D stability in foods and bioactive peptides from food waste.

Current Projects:

• Dehydration
  Mathematical modelling of mass transfer during osmotic drying of fruit tissues coated with edible coatings (with Prof Zhao Weibiao of National University of Singapore).
• Postharvest Technology
  Study of the effect of 1-Methylcyclopropene on the quality of fresh-cut fruits and vegetables.
• Functional Foods
  Effect of processing on soy isoflavones, and vitamin D2 from mushrooms and its bioavailability, protein functionality.

For more information visit foodchemistry.conferenceseries.com

Drop us an email for Program enquiry.

foodchemistry@conferenceseries.net