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22nd Euro-Global Summit on Food and Beverages

London, UK

Sekove Vodo

University of Tsukuba, Japan


Sekove Vodo is currently a PhD student at the University of Tsukuba, Tsukuba, Japan. Previously he worked in a raw sugar factory before proceeding to pursue his Masters at University of Tsukuba. His current research focus in the valorization of sugarcane bagasse especially with pre-treatment and its application in the food industry.


Abstract : Valorization of sugarcane bagasse as an emulsifi er in O/W emulsion by Hydrothermal Liquefaction (HTL) pre-treatment