Yacine Hemar
Chemistry
Massey University
New Zealand
Biography
Yacine Hemar is an Associate Professor in Food Science in the School of Chemical Sciences at the University of Auckland. He has more than 18 years research experience in the field of physical-chemistry of proteins and polysaccharides, including milk proteins and dairy products, both in Academia (Massey University-New Zealand; Monash University-Melbourne) and in the Food Industry (Fonterra; The Hannah Dairy Research Institute ,and CSIRO). He has worked on several topics such as the encapsulation and delivery of bio-actives and their digestion; the structure-function of biopolymers; and the effect of novel processing technologies (High Hydrostatic Pressure, Pulsed Electric Filed and Ultrasound) on the properties of model food systems. He has supervised/co-supervised more than 30 PhDs and MScs. He has authored more than 120 peer-reviewed journal articles, and is a member of the editorial board of Food Hydrocolloids, Bioactive Carbohydrates and Dietary Fibre, and Starch/Staerke. Yacine Hemar is an Associate Professor in Food Science in the School of Chemical Sciences at the University of Auckland. He has more than 18 years research experience in the field of physical-chemistry of proteins and polysaccharides, including milk proteins and dairy products, both in Academia (Massey University-New Zealand; Monash University-Melbourne) and in the Food Industry (Fonterra; The Hannah Dairy Research Institute ,and CSIRO). He has worked on several topics such as the encapsulation and delivery of bio-actives and their digestion; the structure-function of biopolymers; and the effect of novel processing technologies (High Hydrostatic Pressure, Pulsed Electric Filed and Ultrasound) on the properties of model food systems. He has supervised/co-supervised more than 30 PhDs and MScs. He has authored more than 120 peer-reviewed journal articles, and is a member of the editorial board of Food Hydrocolloids, Bioactive Carbohydrates and Dietary Fibre, and Starch/Staerke.
Research Interest
physical-chemistry of proteins and polysaccharides, including milk proteins and dairy products
