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X-ORIGINAL-URL:https://foodsci.wisc.edu
X-WR-CALDESC:Events for Food Science
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TZID:America/New_York
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250307T153000
DTEND;TZID=America/New_York:20250307T163000
DTSTAMP:20241031T185613Z
CREATED:20241031T185613Z
LAST-MODIFIED:20241031T185613Z
UID:10000532-1741361400-1741365000@foodsci.wisc.edu
SUMMARY:Undergraduate Program Committee Meeting
DESCRIPTION:
URL:https://foodsci.wisc.edu/event/undergraduate-program-committee-meeting-4/2025-03-07/
LOCATION:Babcock Hall\, 1605 Linden Drive\, Madison\, WI\, 53706\, United States
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250312T083000
DTEND;TZID=America/New_York:20250312T100000
DTSTAMP:20250213T145926Z
CREATED:20250213T145926Z
LAST-MODIFIED:20250213T145926Z
UID:10000549-1741768200-1741773600@foodsci.wisc.edu
SUMMARY:Faculty/Staff Meeting
DESCRIPTION:
URL:https://foodsci.wisc.edu/event/faculty-staff-meeting/2025-03-12/
LOCATION:Babcock Hall\, 1605 Linden Drive\, Madison\, WI\, 53706\, United States
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250317T120000
DTEND;TZID=America/New_York:20250317T130000
DTSTAMP:20250317T142610Z
CREATED:20250317T142610Z
LAST-MODIFIED:20250317T142610Z
UID:10000622-1742212800-1742216400@foodsci.wisc.edu
SUMMARY:Seminar Presentation
DESCRIPTION:Please join us for today’s seminar presented by Dr. Kapoor from the Center for Dairy Research entitled “The Research Roadmap: From Reading Papers to Publishing Your Work” \n  \nAbstract: \nResearch is a continuous journey\, from exploring existing knowledge to contributing new insights through publications. The Research Roadmap: From Reading Papers to Publishing Your Work provides a structured approach to navigating this process\, helping researchers effectively read\, analyze\, and disseminate their work. Whether you are beginning your research journey or at a later stage\, this session will be helpful. \nThis presentation will begin by discussing the importance of reporting research—how it advances science\, fosters collaboration\, ensures peer validation\, and records knowledge for future generations. Participants will learn strategies to initiate a literature search and identify key components of a research paper to understand theories relevant to their projects. \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-8/
LOCATION:Babcock Hall\, 1605 Linden Drive\, Madison\, WI\, 53706\, United States
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250318T130000
DTEND;TZID=America/New_York:20250318T140000
DTSTAMP:20250213T150021Z
CREATED:20250213T150021Z
LAST-MODIFIED:20250213T150021Z
UID:10000609-1742302800-1742306400@foodsci.wisc.edu
SUMMARY:Graduate Program Committee Meeting
DESCRIPTION:
URL:https://foodsci.wisc.edu/event/graduate-program-committee-meeting-2/
LOCATION:WI
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250319T120000
DTEND;TZID=America/New_York:20250319T130000
DTSTAMP:20250213T150058Z
CREATED:20250213T150058Z
LAST-MODIFIED:20250213T150058Z
UID:10000610-1742385600-1742389200@foodsci.wisc.edu
SUMMARY:Graduate Representative Committee
DESCRIPTION:
URL:https://foodsci.wisc.edu/event/graduate-representative-committee/
LOCATION:WI
END:VEVENT
BEGIN:VEVENT
DTSTART;VALUE=DATE:20250324
DTEND;VALUE=DATE:20250329
DTSTAMP:20250310T190459Z
CREATED:20250310T190459Z
LAST-MODIFIED:20250310T190459Z
UID:10000620-1742774400-1743206399@foodsci.wisc.edu
SUMMARY:Candy Basics Course
DESCRIPTION:What is the Candy Basics Course?\nThe one-week Candy Basics course is designed to instruct production\, sales\, and managerial personnel in candy technology. The course begins with the chemical and functional interactions of ingredients and progresses to lectures on all types of candies taught by industry experts. Participants will also gain hands-on laboratory experience with hard candy\, gummies & jellies\, panning\, caramel\, and chocolate. \nWho should attend?\nCandy Basics is more condensed than our two-week Candy School and is intended primarily for non-technical personnel 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 the course.
URL:https://foodsci.wisc.edu/event/candy-basics-course-2/
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:20250331T134424Z
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
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250331T120000
DTEND;TZID=America/New_York:20250331T130000
DTSTAMP:20250407T131359Z
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:20250414T135355Z
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
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