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Lecture of Dr. Christine Bösch-Saadatmandi & Dr. Peter Ho for visiting Jiangsu University

Dr. Christine Bösch-Saadatmandi & Dr. Peter Ho

Academic Fellow at the University of Leeds

Topic: Food active ingredients and functions & Sensory analysis for food

Time: Dec.4, 2017, 9:30am & 10:30am

Place: the No.3 lecture hall on the third floor of the conference center.


Introduction to Dr. Christine Bösch-Saadatmandi & Dr. Peter Ho

Dr Christine Bosch is focusing on dietary bioactive compounds and their mechanisms of action to provide health benefits and has published more than 40 academic papers. She is the director of postgraduate studies in the School of Food Science and Nutrition.

Dr. Peter Ho joined the School of Food Science and Nutrition in 2008. He has been an active member of the ISEKI-FOOD association for more than 10 years. He is responsible for the Food Careers initiative and in pioneering the development of the IFA Accreditation and certification scheme.



Dr Christine Bosch will give an overview on previous and current projects including sourcing of polyphenols from food by-products and their properties towards skin- or neuroprotection as well as metabolic benefits. As Director of postgraduate studies in the School of Food Science and Nutrition, she will provide a brief overview on postgraduate research opportunities.

Dr. Peter Ho leads the Sensory, Measurement, Analytics Research and Teaching Laboratory (SMARTLab) group. In his talk, he will provide an overview of research that has been conducted in his group and with other collaborators in the School of Food Science and Nutrition, covering the electronic nose, pattern recognition, Rasch measurement models for sensory, satiety and consumer attitudes. He will also briefly describe his research in food science education with the ISEKI-Food Association.


(School of Food and Biological Engineering)



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