Phara De Bock

About her:

Phara De Bock is a PhD student at the department Food Technology, Safety and Health of Ghent University. She graduated as a Master of Science in Bioscience Engineering Technology (Food Industry) in 2017. Her PhD research focuses on the nutritional and functional implications of the processing of pseudocereals. This research includes the nutritional and functional screening of quinoa, amaranth and buckwheat and studies the effects of the incorporation of pseudocereals in cereal-based food products.

About her talk:

“Nutritional and Functional Characterization of Belgian Grown Quinoa”

This presentation will focus on the kernel characteristics, nutritional composition and functional properties of eleven quinoa varieties cultivated in Belgium.