报告题目：From Dairy Microbiology to Plant-Based Cheese: Innovations in Sustainable Food Systems
报 告 人：Amrita Tigga
报告时间：2026年4月29日（周三）下午15:00-16:00
报告地点：粮油食品学院会议室8527
报告人及内容简介：
Amrita Tigga specializes in dairy microbiology, fermentation science, and sustainable food systems. She has over four years of academic experience as an Assistant Professor, with expertise in teaching, microbial analysis, and laboratory management. Her current research focuses on developing plant-based fermented cheese analogues using legume and seed derived substrates, integrating microbiology, processing, and functionality to advance sustainable food innovation.
This report will present her academic journey from dairy microbiology to advanced research in plant-based food systems. It will briefly highlight her background in fermentation and dairy science. The talk will explain the scientific challenges in replicating the structure, texture, and flavour of traditional cheese using plant-based materials. It will introduce the tissue disruption approach, fermentation strategies, and the role of plant proteins in structure development. The session will also discuss industrial relevance, sustainability, and future opportunities, providing students with insights into modern food innovation and interdisciplinary research.
国际教育学院
2026年4月22日
