Fereidoon shahidi biography template
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Welcome to the Food Production, Processing and Nutrition journal
- Editorial
- Open access
- Published:
Food Production, Processing and Nutritionvolume 1, Article number: 4 (2019) Cite this article
Food production, processing and nutrition is a multi-faceted area of research and development, of interest to many, which has both fundamental and applied components of interest. The field has undergone rapid advances in each of its components which starts with the food production, whether land-based farms or aquatic areas related to fisheries and aquaculture, to gene manipulation, variety improvement and selection as well as further studies that include proteomic, lipidomic and foodomic, among others. Furthermore, green processing, food safety, elimination of contaminants and retention of bioactive components using both thermal and non-thermal processing, are rapidly expanding our horizons. Of course, full attention must also be paid to ultra-processed foods that may provide variety but this could come at the price of including components that may lead to obesity and other health concerns if not properly designed. Of course, processing methods and their effect on nutritional components must be carefully considered as they play a major role in health promotion and disease
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The AOCS Award of Merit recognizes an AOCS Member who has displayed leadership in administrative activities, meritorious service on AOCS committees or performed an outstanding activity or service. We are delighted to announce that the 2021 AOCS Award of Merit will be awarded to Fereidoon Shahidi.
Plan to attend Dr. Shahidi's award presentation on April 27, 9:30-10:30 a.m. CDT (Chicago USA; UTC-5). You can join the livestreamon our website, on FaceBook Live, or on YouTube Live. The abstract for his presentation is at the end of this blog post.
Dr. Shahidi is a research professor in the department of biochemistry at Memorial University of Newfoundland. His research interests are in nutraceuticals and functional foods with particular attention to lipids, proteins, polyphenols, natural antioxidants and oxidation control.
He has authored over 1,000 research papers and 10 patents. He has also written and edited 76 books including the 6th and 7th edition of Bailey’s Industrial Oil & Fat Products. He is one of the most highly cited scientists in the food science area and has been recognized by numerous awards including the AOCS Stephen S. Chang Award, Alton E. Bailey Award and the Supelco AOCS Research Award.
His service is equally•
Germination changes the isoflavone profile elitist increases representation antioxidant imminent of soy
Abstract
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