Overview

The Senior Moulton Medal is awarded to John Perez-Calderon et al for their paper "Processing of pre-cooked brussels sprouts: Heat transfer modelling as related to enzyme inactivation and quality stability" it was judged as a very nice example of classical chemical engineering applied to a complex food problem, bringing together sophisticated modelling with challenging experimental work.

Speaker

Professor Noemí Zaritzky

Professor Noemí Zaritzky completed a degree in chemical engineering at the Universidad Nacional de La Plata, Argentina in 1971 and a PhD degree in Chemical Sciences at the University of Buenos in 1984.

Noemí was appointed Full Professor of Transport Phenomena for the Department of Chemical Engineering at the National University of La Plata in 1990. Since 2017, is Professor Emeritus at the University of La Plata. Director of the Centre for Research and Development in Food Cytotechnology (University of La Plata- National Council for Scientific and Technical Research-CIC) (2003-2016).

Noemí has carried out extensive scientific research and technological development in Food and Environmental Engineering. Noemí is internationally considered among the core of recognized specialists, reaching the highest research category in Argentina (Superior Researcher of the Scientific and Technological National Research Council, CONICET).

The material presented in this webinar has not been peer-reviewed. Any opinions are the presenter’s own and do not necessarily represent those of IChemE or the Food and Drink Special Interest Group. The information is given in good faith but without any liability on the part of IChemE.