报告题目：From Dairy Microbiology to Plant-Based Cheese: Advancing Innovation in Sustainable Food Systems
报告人姓名: Amrita Tigga
报告时间：2026年11月11日，周三下午16:30-17:30
报告地点：粮油食品学院8527
报告人及内容简介：
Amrita Tigga brings over four years of academic experience as an Assistant Professor, with strengths in teaching, microbial analysis, and laboratory management. Her research work centres on creating fermented plant-based cheese analogues from legume- and seed-derived substrates, integrating microbiology, processing, and functionality to drive sustainable food innovation.
She will trace her academic path from dairy microbiology to cutting-edge research on plant-based food systems. After briefly outlining her background in fermentation and dairy science, the focus will shift to her current work on plant-based cheese analogues. She will explain the scientific challenges involved in reproducing the structure, texture, and flavour of conventional cheese with plant-derived ingredients. The presentation will describe the tissue disruption approach, fermentation strategies, and how plant proteins contribute to structure formation. Finally, it will address industrial relevance, sustainability, and future prospects, offering students a window into modern food innovation and interdisciplinary research.
报告题目：IEat: Integrating eating behaviours and food choice behaviours into sustainable habits for healthy children
报告人姓名: Ekam Sahota
报告时间：2026年11月11日，周三下午16:30-17:30
报告地点：粮油食品学院8527
报告人及内容简介：
Ekam Sahota is a researcher at the University of Reading and a Registered Associate Nutritionist (ANutr). Her research aims to integrate eating behaviours and food choice behaviours to support healthier and more sustainable dietary habits in children. Her current project, “Exploring stress-related proteins in saliva as biomarkers for food neophobia in children,” is a feasibility study assessing the use of salivary proteins as stress biomarkers in children exhibiting food neophobic behaviours. This work evaluates whether such biological measures can be reliably applied in child-based settings and contributes to a deeper understanding of children’s food responses and how these may be improved.
In this report, she will present an overview of her current research, with a focus on an initial feasibility study conducted within primary schools in England. The study investigates children’s behavioural and physiological responses to food exposure using salivary biomarkers, including cortisol and alpha amylase. It also highlights experience gained from conducting school-based research using sensory testing, questionnaires, and biomarker collection to investigate factors influencing food acceptance in real-world settings. Additionally, the report discusses how the findings on feasibility inform the design of future large-scale interventions to enhance children’s dietary behaviours.
粮油食品学院 国际教育学院
2026年11月6日
