Synopsis: To increase product stability food proteins and therapeutic proteins are usually manufactured in the form of amorphous solids
Start Time: Friday, March 30, 2018 3:00 PM
End Time: Friday, March 30, 2018 5:00 PM
Location: Food Science & Nutritional Sciences Building West
Address: 65 Dudley Road
Campus: George H. Cook
Room: Auditorium
City, State, Country: New Brunswick, NJ US
Fee: N/A
Speaker: Karina Lewerissa
Sponsor: Department of Food Science
Category: Talk, Lecture, Seminar
Contact Name: Deborah Koch
Contact Email: dmarion@sebs.rutgers.edu
Contact Phone: (848) 832-5429