Wednesday, May 17, 2017

Presentation of “Nutraceutical and Functional Food Components” & Author Team Acknowledgments

After its launch five months ago, the Nutraceutical and Functional Food Components book is continuously raising interest among researchers, academics, students, professionals and industrial partners activated in the field.
While trying to catch up with colleagues, meet our audience as well as explain the key features and hints in detail, we also developed an online book presentation which was organized on 22th March 2017 by ISEKI Food Association (IFA). It was watched live by hundreds of colleagues around the world and a recording of it can be viewed here.
Authors’ Team Acknowledgments
I would like to take this opportunity to thank all authors for their fruitful collaboration and high quality work in bringing together different topics, approaches and strategies in an integral and comprehensive text. Some information about their background, expertise and contribution can be seen here.

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