Varoujan Yaylayan
Academic title(s):
Professor
Department:
Food Science and Agricultural Chemistry
Areas of expertise:
Interaction of reducing sugars with amino acids and proteins. Chemistry of thermal generation of flavours and toxicants through the Maillard reaction and development of analytical methods for the detection of intermediates formed by this interaction.
Link(s):
Area(s):
Safe, Nutritious and Secure Food Supply
Bioproducts, Biomaterials and Bioenergy
Research areas:
Bio-based products
Engineering
Food safety
Food science
Foodomics
Specialization:
Thermally generated toxicants in processed food
Language(s) spoken:
English