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Linda J. Wykes Luis B. Agellon Kristine G. Koski Stan Kubow Grace S. Marquis Hugo Melgar-Quiñonez Hope A. Weiler Harriet V. Kuhnlein Katherine Gray-Donald Louise Thibault Mirey Karavetian Zainab Taha Axen, Kathleen Sergio A. Burgos Vilceu Bordignon Dr. Laura Palanker Musselman Carol A DeNysschen Amanda Newell Teresa Drake Jeannette Davidson View MorePrera Conrad O
Chemistry and Technology of Processing of food products
University of Auckland New Zealand
New Zealand
Conrad O Prera received his PhD from Oregon State University and has many years of work experience in the food industry research institutes and academia. His main research area is Chemistry and Technology of Processing of food products, with special emphasis on dehydration and functional foods. Currently he is working on Vitamin D stability in foods and bioactive peptides from food waste. Conrad O Prera received his PhD from Oregon State University and has many years of work experience in the food industry research institutes and academia. His main research area is Chemistry and Technology of Processing of food products, with special emphasis on dehydration and functional foods. Currently he is working on Vitamin D stability in foods and bioactive peptides from food waste.
Chemistry and Technology of Processing of food products