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Improve Product Quality With Rapid Freezing of Liquid Foods

 Improve Product Quality With Rapid Freezing of Liquid Foods

Presented by Jolin Morel - Massey University

Jolin Morel is a doctoral student at Massey University, with a background in chemical engineering. His research investigates the rapid freezing of ovine milk for on-farm storage. He has also investigated treatment of high-value food products, the development of alternate milk products and the use of advanced surface coatings in food processing.