Kirleis Lecturer Seminar:
Designing functional cellulose: from the processing perspective
Dr. An-I Yeh is a Distinguished Professor at Graduate Institute of Food Science and Technology at National Taiwan University (NTU) (Taipei, ROC (Taiwan)). Dr. Yeh is involved with extrusion technology for rice products, rheological properties of starchy materials, applications of glass transition in product development, supercritical extraction, and reduction of acrylamide in traditional Chinese food. Currently Dr. Yeh is developing and characterizing nano/submicron edible materials for enhancing functionality or nutritional value, such as to enhance the enzymatic hydrolysis of cellulose by size reduction, to enhance the release of bioactive compounds from food matrices, and to develop bioplastics using bio-polymers with enhanced mechanical properties by increasing the degree of cross-linking of bio-polymers. Additional benefits of the technology is to use raw material as a whole and thus to minimize waste.
In addition to academic duties Dr. Yeh works closely with industry and acts as a local consultant for US Grain Council at Taipei to promote barley and corn application. Dr. Yeh also provides consultation for food companies in Taiwan and China as a volunteer for Taiwan Consumer’s Foundation on food related issues. In early 2012, Dr. Yeh established Carbohydrate Center at NTU to promote collaborations with food industry.