We are delighted to invite you to the webinar on “Interconnection between lipid and protein carbonyls: molecular mechanisms and impact on food quality and nutrition” by Prof. Mario Estévez García from the University of Extremadura, Spain, that will take place on 5th November at 15:00 CET.
Prof. Mario Estévez is an internationally recognized expert in oxidation and antioxidants with particular interest on food biochemistry, safety, nutrition and health. He has an H-index of 60 (Scopus), has published more than 190 peer-reviewed journal articles including 10 reviews on protein oxidation and antioxidants through which he has established himself as an expert in the field. He was recognized as Highly Cited Researcher 2 consecutive years (2020-2021) by Clarivate Analytics. He currently serves as Scientific Editor for the Journal of Food Science (IFT) and Associate for Comprehensive Reviews in Food Science and Food Safety (IFT).
We look forward for your participation.
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