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X-WR-CALNAME:Food Science
X-ORIGINAL-URL:https://foodsci.wisc.edu
X-WR-CALDESC:Events for Food Science
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BEGIN:VTIMEZONE
TZID:America/New_York
BEGIN:DAYLIGHT
TZOFFSETFROM:-0500
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TZNAME:EDT
DTSTART:20240310T070000
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DTSTART:20241103T060000
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TZOFFSETTO:-0400
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DTSTART:20250309T070000
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TZOFFSETTO:-0500
TZNAME:EST
DTSTART:20251102T060000
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DTSTART:20260308T070000
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250926T153000
DTEND;TZID=America/New_York:20250926T163000
DTSTAMP:20260528T143000
CREATED:20250903T132703Z
LAST-MODIFIED:20250903T132703Z
UID:10000637-1758900600-1758904200@foodsci.wisc.edu
SUMMARY:Food Science Ambassador Meeting
DESCRIPTION:
URL:https://foodsci.wisc.edu/event/food-science-ambassador-meeting-2/
LOCATION:WI
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250918T140000
DTEND;TZID=America/New_York:20250918T150000
DTSTAMP:20260528T143000
CREATED:20250903T132534Z
LAST-MODIFIED:20250903T132534Z
UID:10000634-1758204000-1758207600@foodsci.wisc.edu
SUMMARY:Graduate Representative Committee Meeting
DESCRIPTION:
URL:https://foodsci.wisc.edu/event/graduate-representative-committee-meeting-2/
LOCATION:WI
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250915T120000
DTEND;TZID=America/New_York:20250915T130000
DTSTAMP:20260528T143000
CREATED:20250915T163018Z
LAST-MODIFIED:20250915T163220Z
UID:10000651-1757937600-1757941200@foodsci.wisc.edu
SUMMARY:Dr. Jevin Lortie Seminar Presentation
DESCRIPTION:Please join us for today’s seminar presented by Dr. Jevin Lortie from CALS entitled  “Daunted by Networking? Try the Scientific Method”. His presentation will be based on an article he co-authored for Inside Higher Ed: https://www.insidehighered.com/opinion/career-advice/carpe-careers/2025/06/16/daunted-networking-try-scientific-method-opinion
URL:https://foodsci.wisc.edu/event/dr-jevin-lortie-seminar-presentation/
LOCATION:Babcock Hall\, 1605 Linden Drive\, Madison\, WI\, 53706\, United States
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250912T153000
DTEND;TZID=America/New_York:20250912T163000
DTSTAMP:20260528T143000
CREATED:20250903T132637Z
LAST-MODIFIED:20250903T132637Z
UID:10000636-1757691000-1757694600@foodsci.wisc.edu
SUMMARY:Food Science Ambassador Meeting
DESCRIPTION:
URL:https://foodsci.wisc.edu/event/food-science-ambassador-meeting/
LOCATION:WI
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250910T083000
DTEND;TZID=America/New_York:20250910T100000
DTSTAMP:20260528T143000
CREATED:20250213T145926Z
LAST-MODIFIED:20250213T145926Z
UID:10000555-1757493000-1757498400@foodsci.wisc.edu
SUMMARY:Faculty/Staff Meeting
DESCRIPTION:
URL:https://foodsci.wisc.edu/event/faculty-staff-meeting/2025-09-10/
LOCATION:Babcock Hall\, 1605 Linden Drive\, Madison\, WI\, 53706\, United States
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250908T110000
DTEND;TZID=America/New_York:20250908T120000
DTSTAMP:20260528T143000
CREATED:20250903T132432Z
LAST-MODIFIED:20250903T132440Z
UID:10000633-1757329200-1757332800@foodsci.wisc.edu
SUMMARY:Graduate Program Committee Meeting
DESCRIPTION:
URL:https://foodsci.wisc.edu/event/graduate-program-committee-2/
LOCATION:WI
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250905T153000
DTEND;TZID=America/New_York:20250905T163000
DTSTAMP:20260528T143000
CREATED:20250903T132609Z
LAST-MODIFIED:20250903T132609Z
UID:10000635-1757086200-1757089800@foodsci.wisc.edu
SUMMARY:Undergraduate Program Committee Meetings
DESCRIPTION:
URL:https://foodsci.wisc.edu/event/undergraduate-program-committee-meetings/
LOCATION:WI
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250813T083000
DTEND;TZID=America/New_York:20250813T100000
DTSTAMP:20260528T143000
CREATED:20250213T145926Z
LAST-MODIFIED:20250213T145926Z
UID:10000554-1755073800-1755079200@foodsci.wisc.edu
SUMMARY:Faculty/Staff Meeting
DESCRIPTION:
URL:https://foodsci.wisc.edu/event/faculty-staff-meeting/2025-08-13/
LOCATION:Babcock Hall\, 1605 Linden Drive\, Madison\, WI\, 53706\, United States
END:VEVENT
BEGIN:VEVENT
DTSTART;VALUE=DATE:20250721
DTEND;VALUE=DATE:20250802
DTSTAMP:20260528T143000
CREATED:20250310T185949Z
LAST-MODIFIED:20250310T185949Z
UID:10000619-1753056000-1754092799@foodsci.wisc.edu
SUMMARY:Resident Course in Confectionery Technology (Candy School)
DESCRIPTION:What is the Confectionery Technology Course?\nThe two-week Resident Course in Confectionery Technology\, also known as Candy School\, is designed to instruct technical\, production\, and research personnel in candy science. The course begins with the chemical and functional interactions of ingredients and advances to more complex subject material including processing\, troubleshooting\, reworking\, and sensory analysis. Learning from industry experts\, participants will gain hands-on laboratory experience with all types of candies. \nAt its heart\, Candy School is about science. The chemical and functional interactions of ingredients don’t change. Students learn the science of candies and then make them\, varying ingredients to see what happens. \nWho should attend?\nWhile Candy School is intended primarily for technical personnel\, it is also of value to individuals in production\, management and sales who wish to increase their knowledge of confectionery technology. \nInternational students are welcome to attend! Since the course is taught entirely in English\, it is recommended that all attendees have a strong command of the language in order to get the most out of Candy School.
URL:https://foodsci.wisc.edu/event/resident-course-in-confectionery-technology-candy-school-2/
LOCATION:Babcock Hall\, 1605 Linden Drive\, Madison\, WI\, 53706\, United States
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250709T083000
DTEND;TZID=America/New_York:20250709T100000
DTSTAMP:20260528T143000
CREATED:20250213T145926Z
LAST-MODIFIED:20250213T145926Z
UID:10000553-1752049800-1752055200@foodsci.wisc.edu
SUMMARY:Faculty/Staff Meeting
DESCRIPTION:
URL:https://foodsci.wisc.edu/event/faculty-staff-meeting/2025-07-09/
LOCATION:Babcock Hall\, 1605 Linden Drive\, Madison\, WI\, 53706\, United States
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250611T083000
DTEND;TZID=America/New_York:20250611T100000
DTSTAMP:20260528T143000
CREATED:20250213T145926Z
LAST-MODIFIED:20250213T145926Z
UID:10000552-1749630600-1749636000@foodsci.wisc.edu
SUMMARY:Faculty/Staff Meeting
DESCRIPTION:
URL:https://foodsci.wisc.edu/event/faculty-staff-meeting/2025-06-11/
LOCATION:Babcock Hall\, 1605 Linden Drive\, Madison\, WI\, 53706\, United States
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250520T130000
DTEND;TZID=America/New_York:20250520T140000
DTSTAMP:20260528T143000
CREATED:20250213T150349Z
LAST-MODIFIED:20250213T150349Z
UID:10000615-1747746000-1747749600@foodsci.wisc.edu
SUMMARY:Graduate Program Committee Meeting
DESCRIPTION:
URL:https://foodsci.wisc.edu/event/graduate-program-committee-meeting-4/
LOCATION:WI
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250514T083000
DTEND;TZID=America/New_York:20250514T100000
DTSTAMP:20260528T143000
CREATED:20250213T145926Z
LAST-MODIFIED:20250213T145926Z
UID:10000551-1747211400-1747216800@foodsci.wisc.edu
SUMMARY:Faculty/Staff Meeting
DESCRIPTION:
URL:https://foodsci.wisc.edu/event/faculty-staff-meeting/2025-05-14/
LOCATION:Babcock Hall\, 1605 Linden Drive\, Madison\, WI\, 53706\, United States
END:VEVENT
BEGIN:VEVENT
DTSTART;VALUE=DATE:20250513
DTEND;VALUE=DATE:20250517
DTSTAMP:20260528T143000
CREATED:20250310T185816Z
LAST-MODIFIED:20250310T185816Z
UID:10000618-1747094400-1747439999@foodsci.wisc.edu
SUMMARY:Enhanced Gummies & Jellies
DESCRIPTION:What is Enhanced Gummies & Jelllies?\nEnhanced Gummies & Jellies is a three-and-a-half day course which provides an overview of gummy and jelly ingredients and the process by which they are made. Students learn to develop advanced concepts and principles\, including manufacture of various enhanced or fortified products. \nWho Should Attend?\nThis course is intended to instruct technical\, production\, research\, and managerial personnel in the field of gummies and jellies technology. Anyone looking to gain knowledge about successful manufacturing of various types of gummies and jellies would benefit from this course.
URL:https://foodsci.wisc.edu/event/enhanced-gummies-jellies-3/
LOCATION:Babcock Hall\, 1605 Linden Drive\, Madison\, WI\, 53706\, United States
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250510T080000
DTEND;TZID=America/New_York:20250510T170000
DTSTAMP:20260528T143000
CREATED:20250310T185415Z
LAST-MODIFIED:20250310T185415Z
UID:10000616-1746864000-1746896400@foodsci.wisc.edu
SUMMARY:Spring 2025 Commencement
DESCRIPTION:Bachelor’s\, Law\, and Master’s Degree Candidate Ceremony\nDoors open at 10:00 a.m. Graduates are asked to arrive no later than 11:10 a.m.
URL:https://foodsci.wisc.edu/event/spring-2025-commencement-2/
LOCATION:Camp Randall Stadium\, 1440 Monrow Street\, Madison\, WI\, 53711\, United States
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250509T173000
DTEND;TZID=America/New_York:20250509T173000
DTSTAMP:20260528T143000
CREATED:20250310T185327Z
LAST-MODIFIED:20250310T185503Z
UID:10000617-1746811800-1746811800@foodsci.wisc.edu
SUMMARY:Spring 2025 Commencement
DESCRIPTION:Doctoral\, MFA\, and Medical Professional Degree Candidate Ceremony\nDoors open at 3:30 p.m. Graduates are asked to arrive no later than 4:50 p.m. to check-in and pick up their name reader card.
URL:https://foodsci.wisc.edu/event/spring-2025-commencement/
LOCATION:Kohl Center\, 601 West Dayton Street\, Madison\, WI\, 53703\, United States
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250509T153000
DTEND;TZID=America/New_York:20250509T163000
DTSTAMP:20260528T143000
CREATED:20241031T185703Z
LAST-MODIFIED:20241031T185703Z
UID:10000538-1746804600-1746808200@foodsci.wisc.edu
SUMMARY:Undergraduate Program Committee Meeting
DESCRIPTION:
URL:https://foodsci.wisc.edu/event/undergraduate-program-committee-meeting-6/2025-05-09/
LOCATION:Babcock Hall\, 1605 Linden Drive\, Madison\, WI\, 53706\, United States
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250505T083000
DTEND;TZID=America/New_York:20250505T093000
DTSTAMP:20260528T143000
CREATED:20250213T150321Z
LAST-MODIFIED:20250213T150321Z
UID:10000614-1746433800-1746437400@foodsci.wisc.edu
SUMMARY:Justice\, Equity\, Diversity\, & Inclusion Committee
DESCRIPTION:
URL:https://foodsci.wisc.edu/event/justice-equity-diversity-inclusion-committee-2/
LOCATION:WI
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250425T173000
DTEND;TZID=America/New_York:20250425T200000
DTSTAMP:20260528T143000
CREATED:20250312T131331Z
LAST-MODIFIED:20250312T131331Z
UID:10000621-1745602200-1745611200@foodsci.wisc.edu
SUMMARY:Wine & Cheese Social
DESCRIPTION:
URL:https://foodsci.wisc.edu/event/wine-cheese-social-4/
LOCATION:Babcock Hall\, 1605 Linden Drive\, Madison\, WI\, 53706\, United States
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250424T150000
DTEND;TZID=America/New_York:20250424T163000
DTSTAMP:20260528T143000
CREATED:20250411T131539Z
LAST-MODIFIED:20250411T131539Z
UID:10000626-1745506800-1745512200@foodsci.wisc.edu
SUMMARY:Cultivating Curiosity: A Taste of Wisconsin’s Perennial Crops
DESCRIPTION:Attendees will learn about perennial food crops grown in Wisconsin for food\, sustainability\, and health. There will be free samples of perennial crops grown in Wisconsin to try. Crops will include hazelnuts\, aronia berry\, black currant\, honeyberry\, elderberry\, and/or Kernza. (Note that hazelnuts are a tree nut allergen and will be present at the event.) \nIn case of inclement weather\, the event will be held at the Babcock Hall entrance (corner of Linden and Babcock Drive). \nHosted by the Department of Food Science and Department of Plant and Agroecosystem Sciences.
URL:https://foodsci.wisc.edu/event/cultivating-curiosity-a-taste-of-wisconsins-perennial-crops/
LOCATION:Allen Centennial Garden\, 620 Babcock Drive\, Madison\, WI\, 53706\, United States
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250421T120000
DTEND;TZID=America/New_York:20250421T130000
DTSTAMP:20260528T143000
CREATED:20250421T163933Z
LAST-MODIFIED:20250421T163933Z
UID:10000629-1745236800-1745240400@foodsci.wisc.edu
SUMMARY:Seminar Presentation
DESCRIPTION:Please join us for today’s seminar presented by Tayana Roark  entitled “Producing protein films with biobased plasticizers as a sustainable plastic packaging alternative” \nTime: 12:05-12:55 \nLocation: Room 205\, Babcock Hall  \nABSTRACT\nAs an alternative to traditional plastic food packaging\, interest has increased in biopolymers because they are more sustainable than conventional plastics. For example\, plant-based proteins can be sourced from various waste streams and have the innate ability to form films projected to be edible and home-compostable. Plasticizer and solvent choice are important when casting films to reduce brittleness and improve film tenacity through cross-linking. Glycerol\, the most used bio-plasticizer\, is prone to migration out of the films\, thus reducing the films’ flexibility and shelf life. Our study aims to couple the plasticizing effects of phenolic compounds with the protein solubilizing properties of formic acid to enhance protein film integrity. Films were solution-cast by dissolving plant proteins (gluten\, soy\, or zein) in combination with polyphenol extracts (green tea extract and grape seed extracts – high and low polymerized) at different concentrations in formic acid. To evaluate stability\, films were stored at 50% relative humidity for 24 h at room temperature before tensile testing. Wheat films showed that treatment with polyphenol extracts improved film integrity by increasing tensile strength while maintaining moderate flexibility. However\, they did not have an impact on aqueous stability and increased water vapor permeability.  More research needs to be done to understand the specific mechanisms behind these results. This study demonstrates and assesses the ability of proteins to be utilized as a sustainable alternative for traditional plastic food packaging
URL:https://foodsci.wisc.edu/event/seminar-presentation-12/
LOCATION:Babcock Hall\, 1605 Linden Drive\, Madison\, WI\, 53706\, United States
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250416T120000
DTEND;TZID=America/New_York:20250416T130000
DTSTAMP:20260528T143000
CREATED:20250213T150246Z
LAST-MODIFIED:20250213T150246Z
UID:10000613-1744804800-1744808400@foodsci.wisc.edu
SUMMARY:Graduate Representative Committee Meeting
DESCRIPTION:
URL:https://foodsci.wisc.edu/event/graduate-representative-committee-meeting/
LOCATION:WI
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250415T130000
DTEND;TZID=America/New_York:20250415T140000
DTSTAMP:20260528T143000
CREATED:20250213T150211Z
LAST-MODIFIED:20250213T150211Z
UID:10000612-1744722000-1744725600@foodsci.wisc.edu
SUMMARY:Graduate Program Committee Meeting
DESCRIPTION:
URL:https://foodsci.wisc.edu/event/graduate-program-committee-meeting-3/
LOCATION:WI
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250409T083000
DTEND;TZID=America/New_York:20250409T100000
DTSTAMP:20260528T143000
CREATED:20250213T145926Z
LAST-MODIFIED:20250213T145926Z
UID:10000550-1744187400-1744192800@foodsci.wisc.edu
SUMMARY:Faculty/Staff Meeting
DESCRIPTION:
URL:https://foodsci.wisc.edu/event/faculty-staff-meeting/2025-04-09/
LOCATION:Babcock Hall\, 1605 Linden Drive\, Madison\, WI\, 53706\, United States
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250407T083000
DTEND;TZID=America/New_York:20250407T093000
DTSTAMP:20260528T143000
CREATED:20250213T150140Z
LAST-MODIFIED:20250213T150140Z
UID:10000611-1744014600-1744018200@foodsci.wisc.edu
SUMMARY:Justice\, Equity\, Diversity\, & Inclusion Committee
DESCRIPTION:
URL:https://foodsci.wisc.edu/event/justice-equity-diversity-inclusion-committee/
LOCATION:WI
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250404T153000
DTEND;TZID=America/New_York:20250404T163000
DTSTAMP:20260528T143000
CREATED:20241031T185643Z
LAST-MODIFIED:20241031T185643Z
UID:10000535-1743780600-1743784200@foodsci.wisc.edu
SUMMARY:Undergraduate Program Committee Meeting
DESCRIPTION:
URL:https://foodsci.wisc.edu/event/undergraduate-program-committee-meeting-5/2025-04-04/
LOCATION:Babcock Hall\, 1605 Linden Drive\, Madison\, WI\, 53706\, United States
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250401T120000
DTEND;TZID=America/New_York:20250401T140000
DTSTAMP:20260528T143000
CREATED:20250401T130416Z
LAST-MODIFIED:20250401T130416Z
UID:10000624-1743508800-1743516000@foodsci.wisc.edu
SUMMARY:Weird Science Fair
DESCRIPTION:Take a study break that feeds you and your brain: the first ever Weird Science Fair at Steenbock Library! Open to all of campus. \nApril 1\, 2025. 12pm-2pm in the BioCommons. \nDrop in for an afternoon of fun facts\, science crafts\, and treats! We will be serving free pizza\, color-changing lemonade and weird candy. Learn about local research and do hands-on science activities offered by the libraries and campus partners. \nActivities include: \n\nCool bugs with Insect Ambassadors\nPolarization art with the Department of Physics\nThe Hypothermia Challenge with Wisconsin Water Library and Wisconsin Sea Grant\n3D Veterinary Models\, with McLean Gunderson Model Laboratory\, School of Veterinary Medicine\nBalloon inflation experiment with WISCIENCE Service with Youth in STEM Outreach\nCheese puffing with Department of Food Science\nMosquito and Tick activities (and internship opportunity) with Midwest Center of Excellence for Vector-Borne Disease\nButton making\, science trivia\, weird patents and specimen jars with Steenbock Library and Patent & Trademark Services\n\nIf you have any questions please contact asksel@library.wisc.edu \nSponsored by UW-Madison Libraries and WISCIENCE. Thank you to all the partners listed above!
URL:https://foodsci.wisc.edu/event/weird-science-fair/
LOCATION:Steenbock Library\, 505 Babcock Drive\, Madison\, WI\, 53706\, United States
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250331T120000
DTEND;TZID=America/New_York:20250331T130000
DTSTAMP:20260528T143000
CREATED:20250414T135355Z
LAST-MODIFIED:20250414T135355Z
UID:10000627-1743422400-1743426000@foodsci.wisc.edu
SUMMARY:Seminar Presentation
DESCRIPTION:Please join us for today’s seminar presented by McKenna Helder  entitled “Investigating Moisture Migration in Frozen Dessert Systems” \n Time: 12:05-12:55 \nLocation: Room 205\, Babcock Hall \n ABSTRACT\nMoisture migration in multi-component food systems occurs due to water activity differences\, driving water movement between phases. Governed by thermodynamic and mass transfer principles\, this process can lead to desirable or undesirable physical changes in the product. In frozen systems\, moisture migration follows similar principles as in unfrozen systems but is further complicated by the presence of an ice phase\, which alters water activity at sub-zero temperatures. This study investigates moisture migration in frozen sorbet-inclusion systems\, aiming to develop a method for tracking migration over time and understanding its key driving forces. The effects of sorbet formulation\, storage temperature\, and inclusion type on moisture migration were examined. Results indicate that lowering the sorbet’s freezing point increases moisture migration\, while higher viscosity reduces it. Elevated storage temperatures accelerate migration rates\, and different inclusions exhibit similar trends and equilibrium moisture levels when stored under the same conditions. Additionally\, the discovery of a sucrose-water eutectic in specific sorbet and inclusion combinations is explored as this eutectic acts as a barrier\, altering moisture migration patterns. These findings improve our understanding of moisture migration in frozen systems and provide insights for optimizing inclusion stability in frozen desserts.
URL:https://foodsci.wisc.edu/event/seminar-presentation-11/
LOCATION:Babcock Hall\, 1605 Linden Drive\, Madison\, WI\, 53706\, United States
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250331T120000
DTEND;TZID=America/New_York:20250331T130000
DTSTAMP:20260528T143000
CREATED:20250407T131359Z
LAST-MODIFIED:20250407T131359Z
UID:10000625-1743422400-1743426000@foodsci.wisc.edu
SUMMARY:Seminar Presentation
DESCRIPTION:Please join us for today’s seminar presented by Tianci Li  entitled “Phase separation of mixed hydrocolloids in gummy system” \nTime: 12:05-12:55 \nLocation: Room 205\, Babcock Hall \nABSTRACT\nThe growing consumer demand for healthy candies and gummies has presented manufacturers with both opportunities and challenges for innovation. Gelatin derived from animals holds a significant market share in the gummy and jelly industry\, which indicates a need for the development of higher-quality vegan/plant-based alternatives. Since blended hydrocolloids are believed to have synergistic effects on gel strength or to produce gel textures intermediate to those of individual hydrocolloids\, the use of multiple gelling agents has become more common in modern products. In complex systems\, phase separation is more likely to occur due to limited thermodynamic compatibility between molecules. Phase separation refers to the phenomenon in which a homogeneous solution containing mixed biopolymers de-mixes into liquid phases with differing polymer concentrations in each phase. This study aims to investigate the interactions among three different hydrocolloids—starch\, high-methoxyl pectin\, and agarose—in a high-viscosity gummy system\, and how various factors influence phase separation and the final gel properties.
URL:https://foodsci.wisc.edu/event/seminar-presentation-10/
LOCATION:Babcock Hall\, 1605 Linden Drive\, Madison\, WI\, 53706\, United States
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250331T120000
DTEND;TZID=America/New_York:20250331T130000
DTSTAMP:20260528T143000
CREATED:20250331T134424Z
LAST-MODIFIED:20250331T134424Z
UID:10000623-1743422400-1743426000@foodsci.wisc.edu
SUMMARY:Seminar Presentation
DESCRIPTION:Please join us for today’s seminar presented by Sanjana Sawant  entitled “Complexation of Soy Protein Fibrils and Ionic Polysaccharides” \nTime: 12:05-12:55 \nLocation: Room 205\, Babcock Hall \nABSTRACT\nProtein amyloid fibrils exhibit excellent functional properties due to their unique structural features. However\, their application in food matrices is significantly limited by their instability at pH values above 2. This study explores the complexation of soy protein fibrils with gellan gum (anionic) and chitosan (cationic) as a strategy to prevent pH-induced degradation of fibrillar structure and function. It was observed that pH adjustment from 2 to 4 and 7\, can cause irreversible fibril damage due to aggregation\, particularly when passing through the isoelectric point. Among all polysaccharide-pH combinations\, chitosan complexation proved most effective in preserving fibril integrity at pH 4. Atomic force microscopy showed the presence of fibrils alongside some aggregates and FTIR analysis further confirmed that chitosan best preserved the fibrils’ β-sheet structure. Rapid Visco analysis revealed that the gelling properties of the fibrils were retained\, and the suspensions showed excellent phase stability at pH 4 in the presence of chitosan. Overall\, this work provides valuable insights into strategies for mitigating pH-induced fibril degradation\, expanding the potential applications of protein fibrils in food matrices. \nThe session will also guide researchers through critical stages of experimental design\, data collection\, and interpretation. Practical insights will be shared on preparing for experiments\, structuring research findings\, and making informed decisions post-analysis. \nFinally\, attendees will gain a step-by-step understanding of writing and publishing a research paper\, including the role of the first author in shaping a compelling research story. This roadmap will equip researchers with essential skills to effectively communicate their findings and contribute meaningfully to their field.
URL:https://foodsci.wisc.edu/event/seminar-presentation-9/
LOCATION:Babcock Hall\, 1605 Linden Drive\, Madison\, WI\, 53706\, United States
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