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Potential of non-thermal processing for foods

Potential of non-thermal processing for foods

Professor Muhammed Farid - University of Auckland

 

Professor Mohammed Farid has completed his BE in Chemical Engineering from the University of Baghdad, Iraq and ME and PhD in Chemical Engineering from University of Swansea, Wales in the UK.

He is a Fellow of the Institution of Chemical Engineers, London and an active member of a number of international. He has published more than 370 papers in international journals and refereed international conferences, 6 patents, 5 books, and 11 chapters in books.

He is a member of the non-thermal division of the Institute of Food Technologists (IFT), New Zealand representative of International Institute for Engineering and Food (IAEF) and has initiated and established the research in NZ in non-thermal processing of food, including high pressure processing, pulsed electric field and UV.