Details and Pricing

Overcoming Flavor and Solubility Limitations of Plant Proteins for Beverage Applications Food Chemistry Division Live Webcast
Live Web Events Food Sciences
1.00 CH
Date:
January 28, 2020
Time:
12:00 PM - 1:00 PM CT
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Credits:
1.00 CH
This webcast will provide current status of applications and research of plant proteins in food systems.
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Meeting Details :

This webcast is organized by IFT's Food Chemistry Division.

This webcast will provide current status of applications and research of plant proteins in food systems.
This webcast will provide an opportunity for attendees to engage with two food scientists with first-hand experiences regarding plant protein innovation in food systems. 


Upon completion of this webinar, attendees should be able to know:
1) The desirable functionalities of plant protein in the food/beverage industry;

2) The focused science and application studies of plant proteins in food and beverage;

3) The factors impacting the technological properties and flavor profiles of plant proteins;

4) The existing and alternative solutions to improve the functionality and mitigate the beany flavor of pulse proteins.

Speakers:
Dr. Yuan Fang, R&D
Yuan Fang is R&D director and associate fellow at PepsiCo R&D, based in Valhalla NY.

Yuan leads a team that focuses on beverage emulsions and bubbles research. Yuan has won numerous awards for providing technical solutions to enable product innovation and provide consistent quality and value for PepsiCo and its consumers.

Yuan graduated from University of Paris-Sud, Paris, France with a PhD in physics and a MSc. in polymer science from University Louis Pasteur, Strasbourg, France and a BSc in chemistry from Xiangtan University, Hunan, China.  With a true interdisciplinary fashion, Yuan has two post-Doc experience in bio-membrane at Brock University in Canada and dairy protein on interfacial at University of Guelph in Canada.  All experiences relate to a different aspect of interface science.
 
Dr. Bingcan Chen
Bingcan Chen received his Ph.D. in 2012 from the University of Massachusetts, Amherst.  He is currently an Assistant Professor of Cereal and Food Chemistry at the North Dakota State University.  His research focuses on lipid oxidation and flavor chemistry, specialty oil and plant proteins from new and emerging crops.  He has published more than 60 peer reviewed articles and 4 book chapters.  Bingcan has received several prestigious awards, including Division Junior Researcher Travel Grant and The Thomas H. Smouse Memorial Fellowship of AOCS.  Bingcan is an active member in Food Chemistry division of IFT and currently is the Events Chair of the division. 

Moderator:
Daniel Berg
Dan Berg has a BS and MS in Food Chemistry from the University of Wisconsin - Madison. He has over 20 years of food industry experience in Quality Assurance, Aseptic Processing, Research and Development, and Technical Services especially related to starches, sweeteners and fiber ingredients. He is currently Analytical Services Manager for Eurofins Food Integrity and Innovation. In his role, he helps design and facilitate analytical testing programs for clients across the food industry, with a focus on nutritional and chemical contaminant analysis. Dan is a Certified Food Scientist and past chair of IFT's...

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