Dr. Thomas Karbowiak
Professor, Institute of Agriculture, Dijon, France
Lecture for Students and Teachers
Presentation title: From Food Science to Wine Science: the Role of Packaging in Food Shelf Life
Time: July 1st, 2024, 9:30 am
Venue: The No. 3 lecture hall, third floor of the conference center.
Introduction: Thomas Karbowiak is a Professor of Physical Chemistry at the Institute Agro Dijon and co-head of UMR PAM, a research unit dedicated to Food and Wine Science and Technology. Since 2018, he has also led the “Physical Chemistry of Food and Wine” team, which consists of 50 members.Starting his professional career as an engineer in the food industry, Professor Thomas Karbowiak joined academia, studying food science, enology, and material science. His research focuses on sustainable packaging materials and their role in the preservation and shelf life of food, wine, pharmaceutical, and cosmetic products. He is dedicated to finding sustainable solutions by utilizing agro-waste and combating food waste. His innovative work includes developing bio-based and biodegradable packaging, edible coatings for microencapsualtion, and active or intelligent systems using natural materials such as cork, wood, and various polymers extracted from biomass.
Professor Thomas Karbowiak has published a hundred peer-reviewed international articles and has an H-index of 39 with over 4000 citations. His research has been presented in more than a hundred international congresses. He has supervised 13 PhD theses and 8 post-doctoral projects. Through his extensive research and leadership, professor Thomas Karbowiak continues to make substantial contributions to the fields of food science and packaging technology, striving to create sustainable and innovative solutions for the future.
Welcome!
（School of Food and Biological Engineering）
