The UST Graduate School, over three sessions, held three webinars recently to discuss various topics and current trends in the field of food science and nutrition. The online events were held via Zoom.
The final webinar in the series focused on Corp Omics and Food Archeological Chemistry.
The first speaker, Mr. Rhowell Tiozon, is a postgraduate scholar at the University of Potsdam in Germany. His topic was 鈥淭he Rice-ing colors: Unraveling the genetic diversity, nutritional components, and health benefits of colored rice.鈥� The second speaker was UST Graduate School former faculty member Mr. Jan-Michael Cayme, and a Ph.D. student at the University of Tartu in Estonia. He discussed 鈥淔ood residue analysis in cultural heritage materials.鈥�
The second webinar featured speakers who worked on food sensor technology. Food sensors can aid in quality monitoring and contaminant detection in food management. The webinar featured DLSU Molecular Science Unit Laboratory faculty member Dr. Glenn G. Oyong, and Philippine Nuclear Research Institute Senior Science Research Specialist Dr. Jasmine Angelie Albelda .
In the initial session, the focus was on Food Metabolomics. Metabolomics refers to the study of small molecules, commonly known as metabolites, as it acts within cells, biofluids, tissues or organisms. Its effects on the biological system are identified and quantified.
The speakers were De La Salle University Central Instrumentation Facility (Chromatography Laboratory) faculty member Dr. Anna Laserna, whose presentation was titled 鈥淢etabolomics in Food and Nutrition Research,鈥� and DLSU Chemistry professor Dr. Mariafe Navarro-Calingacion. She discussed 鈥淭he Use of Metabolomics to better understand rice grain quality.鈥�
