Time: 12:05–12:55 Location: Room 205, Babcock Hall Coffee / tea will be served starting ~11:45 outside room 205 This seminar will be presented by Tori Budin. Characterizing the functional and practical performance of hydrolyzed lactose syrup in selected foods Greek yogurt acid whey (GAW) is a byproduct of Greek yogurt production, GAW is not easily utilized […]
Description Tour Babcock Dairy’s observation deck to learn about the making behind 175 S’more Years ice cream and Cranniverscherry cheese! Tours are first-come, first-serve for up to 30 people, but the deck is open to the public during all store hours. The first 175 visitors on Friday, April 5, can try samples of 175 S’more […]
Time: 12:05–12:55 Location: Room 205, Babcock Hall Coffee / tea will be served starting ~11:45 outside room 205 This seminar will be presented by Cameron Wicks. Polyphenol-Mediated Protein and Fat Structure Development in a Frozen Dessert Model Polyphenols are known to influence the health benefits and sensory attributes of ice cream. Research suggests that increasing the […]
The CALS community is invited to join the Food Research Institute at its annual spring meeting at the Pyle Center on May 14–15. The hybrid program will include presentations on artificial intelligence and food safety, natural and traditional antimicrobials, current toxicological concerns, basic research of foodborne pathogens, applied food microbiology in manufacturing and more. Don […]
Time: 12:05–12:55 Location: Room 205, Babcock Hall Coffee / tea will be served starting ~11:45 outside room 205 This seminar will be presented by Lily Lincoln. ABSTRACT Recently, there has been an increased consumer interest in plant-based protein products due to their ability to provide a sustainable, ethical, and “healthier” alternative to animal-based products. However, […]
Show off your cooking skills without burning down the kitchen. Six Teams will go head to head to see who will make it out on top and make the best meal. Fill out form to submit your team. Join with friends or get your club to join. Only six teams will be selected to participate […]
Time: 12:05–12:55 Location: Room 205, Babcock Hall Coffee / tea will be served starting ~11:45 outside room 205 This seminar will be presented by Maggie Becher. ABSTRACT Impact of baking temperatures, rennet type, and manufacturing style (without starters) on extending the squeakiness shelf-life of fresh cheese curds M. A. Becher1, S. Govindasamy-Lucey2, J. J. Jaeggi2, M. E. Johnson2, […]
