Webinar by Moulay SAHAKA “Study of the enzymatic hydrolysis of galactolipids by various chromatographic and spectroscopic approaches”, Friday February 24, 2023
"Study of the enzymatic hydrolysis of galactolipids by various chromatographic and spectroscopic approaches" Webinar on Friday February 24, 2023 1 p.m. - 2 p.m. given by Moulay SAHAKA, SFEL 2022 thesis prize
YEAR 2022 – Monthly SFEL WEBINARS
Friday January 7 Philippe MARECHAL (Stéarinerie DUBOIS, Boulogne-Billancourt) “Fatty esters in four major sectors of activity: Cosmetics, Health, Food, and Functional specialties” Friday January 28 Sylvain CAILLOL (ICGM, Montpellier) “From cashew nutshell liquid to sustainable polymers: A platform approach” Friday February 25 Philippe SOUDANT (Marine Environmental Sciences Laboratory (LEMAR), Univ. Brest, CNRS, IRD, Ifremer, Plouzané) [...]
Webinaire de Frédéric CARRIERE “The digestion of galactolipids and its ubiquitous function in Nature for the uptake of the essential alpha-linolenic”, Jeudi 15 Décembre 2022
"The digestion of galactolipids and its ubiquitous function in Nature for the uptake of the essential alpha-linolenic" Webinar from Thursday December 15, 2022 by Frédéric Carrière, CNRS Research Director, UMR7281 Bioenergetics and Protein Engineering, Marseille, France and 2007 CHEVREUL Medalist https://youtu.be/ynrPt7-OdSk
Cloé OROY “Development and optimization of methods to quantify lipid oxidation in complex fish-based matrices”, Webinar of Friday November 25, 2022
Webinar on November 25, 2022 from 1 p.m. to 2 p.m. by Cloé OROY (Research Project Manager, SYMRISE PET FOOD, Elven France) https://youtu.be/F0GJtG_9u7M
Mathieu DELAMPLE “Chocolate as a food or ingredient: the scientific contribution for better control”, Webinar of Friday September 30, 2022
"Chocolate as a food or ingredient: the scientific contribution for better control" Mathieu DELAMPLE, Head of Research Development Innovation Unit, CRT AGIR, Talence https://youtu.be/o3hQ7Y3wt0A
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