University of Massachusetts Amherst
Mahesh Kharat completed a Ph.D. in Food Science at the University of Massachusetts Amherst. His Ph.D. thesis work was focused on developing delivery systems for curcumin delivery with an aim to achieve enhanced stability, for example, oil-in-water emulsions, surfactant micelles, and nanostructured lipid carriers. This work has direct implications for developing commercial foods with enhanced curcumin bioaccessibility and bioavailability.
Wednesday, July 1, 2020
10:30 AM – 10:55 AM CDT