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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
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TZOFFSETFROM:-0500
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TZNAME:EDT
DTSTART:20240310T070000
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DTSTART:20241103T060000
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TZNAME:EDT
DTSTART:20250309T070000
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DTSTART:20251102T060000
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DTSTART:20260308T070000
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DTSTART:20261101T060000
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20251103T120000
DTEND;TZID=America/New_York:20251103T130000
DTSTAMP:20251103T142425Z
CREATED:20251103T142425Z
LAST-MODIFIED:20251103T142425Z
UID:10000659-1762171200-1762174800@foodsci.wisc.edu
SUMMARY:Seminar Presentation
DESCRIPTION:Please join us for today’s presented by Dr. Andrew Akanno entitled “Design of protein-rich thickened beverages for dysphagia foods”.  \nTime: 12:05-12:55 \nLocation: Room 205\, Babcock Hall
URL:https://foodsci.wisc.edu/event/seminar-presentation-15/
LOCATION:Babcock Hall\, 1605 Linden Drive\, Madison\, WI\, 53706\, United States
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20251107T153000
DTEND;TZID=America/New_York:20251107T163000
DTSTAMP:20250903T133047Z
CREATED:20250903T133047Z
LAST-MODIFIED:20250903T133047Z
UID:10000645-1762529400-1762533000@foodsci.wisc.edu
SUMMARY:Undergraduate Program Committee Meeting
DESCRIPTION:
URL:https://foodsci.wisc.edu/event/undergraduate-program-committee-meeting-7/
LOCATION:WI
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20251110T110000
DTEND;TZID=America/New_York:20251110T120000
DTSTAMP:20250903T133003Z
CREATED:20250903T133003Z
LAST-MODIFIED:20250903T133003Z
UID:10000643-1762772400-1762776000@foodsci.wisc.edu
SUMMARY:Graduate Program Committee Meeting
DESCRIPTION:
URL:https://foodsci.wisc.edu/event/graduate-program-committee-meeting-6/
LOCATION:WI
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20251110T120000
DTEND;TZID=America/New_York:20251110T130000
DTSTAMP:20251106T143607Z
CREATED:20251106T143607Z
LAST-MODIFIED:20251106T143607Z
UID:10000660-1762776000-1762779600@foodsci.wisc.edu
SUMMARY:Seminar Presentation
DESCRIPTION:Please join us for seminar Monday November 10 presented by Marian Cromwell entitled “Synthetic Biology Approaches for Overcoming the Roadblocks to Achieving Higher Biobutanol Titers with Clostridium beijerinckii NCIMB 8052”  \nTime: 12:05-12:55 \nLocation: Room 205\, Babcock Hall  \nABSTRACT \nBiobutanol is a promising biofuel and an important industrial chemical with numerous applications. However\, commercial production of biobutanol is hampered by low titers and high cost of feedstock. Clostridium beijerinckii NCIMB 8052 (Cbei) is a natural producer of butanol and a model organism for studying biobutanol production. Cbei can utilize sugars from diverse sources including lignocellulosic biomasses (LB). This study seeks to address the two challenges to biobutanol production: (a) low titer\, and (b) high cost of feedstock. Low butanol titer stems from tight wiring of butanol biosynthesis in Cbei and emerging results suggest that cyclic-di-adenosine monophosphate (c-di-AMP) is a key player that likely serves as a nimble cellular ‘leash’ restricting butanol biosynthesis. Overexpressing disA and pdewhose protein products synthesize and hydrolyze c-di-AMP\, respectively\, in Cbei\, led to near-complete inhibition of butanol and acetone biosyntheses in this organism. Enzyme activity assays also showed complete inhibition of enzymes involved in solvent biosynthesis. Despite their promise as cheap feedstocks for biobutanol production\, pretreatment of LB to release fermentable sugars generates inhibitory compounds that negatively impact fermentation. To address this\, site-directed mutagenesis was deployed to engineer an aldo-keto reductase (AKR) previously shown to detoxify LB-derived inhibitors. The goal was to switch cofactor preference from NADPH to the more abundant NADH. This led to an AKR variant with ~25% improved inhibitor detoxification with NADH as cofactor. In summary\, characterizing c-di-AMP-mediated control of butanol biosynthesis and overexpressing the improved AKR variant in Cbei hold promise for overcoming the prime challenges to economical butanol production.
URL:https://foodsci.wisc.edu/event/seminar-presentation-16/
LOCATION:Babcock Hall\, 1605 Linden Drive\, Madison\, WI\, 53706\, United States
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20251112T083000
DTEND;TZID=America/New_York:20251112T100000
DTSTAMP:20250213T145926Z
CREATED:20250213T145926Z
LAST-MODIFIED:20250213T145926Z
UID:10000557-1762936200-1762941600@foodsci.wisc.edu
SUMMARY:Faculty/Staff Meeting
DESCRIPTION:
URL:https://foodsci.wisc.edu/event/faculty-staff-meeting/2025-11-12/
LOCATION:Babcock Hall\, 1605 Linden Drive\, Madison\, WI\, 53706\, United States
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20251114T153000
DTEND;TZID=America/New_York:20251114T163000
DTSTAMP:20250903T133110Z
CREATED:20250903T133110Z
LAST-MODIFIED:20250903T133110Z
UID:10000646-1763134200-1763137800@foodsci.wisc.edu
SUMMARY:Food Science Ambassador Meeting
DESCRIPTION:
URL:https://foodsci.wisc.edu/event/food-science-ambassador-meeting-5/
LOCATION:WI
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20251117T120000
DTEND;TZID=America/New_York:20251117T130000
DTSTAMP:20251117T143614Z
CREATED:20251117T143614Z
LAST-MODIFIED:20251117T143614Z
UID:10000661-1763380800-1763384400@foodsci.wisc.edu
SUMMARY:Seminar Presentation
DESCRIPTION:Please join us for seminar on Monday November 17th presented by Rebecca Goodman entitled “Analyzing the Effects of Heat Treatments on the Structure and Oxidation of Whey Protein Phospholipid Concentrate”\n\nTime: 12:05-12:55\nLocation: Room 205\, Babcock Hall\n\nABSTRACT\nAnalyzing the Effects of Heat Treatments on the Structure and Oxidation of Whey Protein Phospholipid Concentrate \n  \nRebecca Goodman1\, Mitchell T. Armstrong1\, Fatemeh Jalil Mozhdehi1\, Luis McDougall2\, Jerina Rugji1\, Audrey Girard1\, Mark P. Richards1\,3\, Gulustan Ozturk1 \n  \n1 Department of Food Science\, University of Wisconsin-Madison\, Madison\, Wisconsin\, 53706\, United States \n2 Department of Integrative Biology\, University of Wisconsin-Madison\, Madison\, Wisconsin\, 53706\, United States \n3 Animal Science Department\, University of Wisconsin-Madison\, Madison\, Wisconsin\, 53706\, United States \n  \nWhey protein phospholipid concentrate (WPPC) is an underutilized co-product of whey protein isolate manufacturing. As WPPC is an enriched source of milk fat globule membrane components\, there is growing interest in using whole WPPC and/or its valuable protein and lipid fractions in human nutrition applications. However\, WPPC undergoes multiple thermal treatments during processing\, which may induce structural changes\, promote oxidation\, and hinder downstream fractionation efficiency\, potentially limiting its nutritional and functional value.  \nThis study compares two commercial production styles of WPPC with a minimal-heat production style to characterize heat-induced structural and oxidative modifications\, which may inform improved processing strategies. Spray-dried WPPC showed significant microstructural changes at the micrometer scale but not at the nanometer scale. Post-filtration heating increased b-turn content in proteins as determined by FTIR analysis. While primary lipid oxidation was unaffected by heat intensity\, secondary oxidation products decreased following HTST or spray drying; conversely\, protein carbonyl levels increased\, indicating enhanced protein oxidation. These findings suggest that intense heat can simultaneously mitigate certain lipid oxidation pathways while promoting protein oxidation. \nFree b-lactoglobulin content was consistent between the different commercial-production style WPPCs\, but significantly higher in the minimal-heat WPPC\, suggesting that thermal processing induces b-lactoglobulin unfolding and aggregation. Collectively\, these results demonstrate the substantial influence of heat treatment on WPPC structure and oxidation. A better understanding of these heat-induced changes can inform optimized processing and fractionation strategies to improve the functional and nutritional utilization of WPPC as a protein- and lipid-rich ingredient.
URL:https://foodsci.wisc.edu/event/seminar-presentation-17/
LOCATION:Babcock Hall\, 1605 Linden Drive\, Madison\, WI\, 53706\, United States
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20251120T140000
DTEND;TZID=America/New_York:20251120T150000
DTSTAMP:20250903T133027Z
CREATED:20250903T133027Z
LAST-MODIFIED:20250903T133027Z
UID:10000644-1763647200-1763650800@foodsci.wisc.edu
SUMMARY:Graduate Representative Committee Meeting
DESCRIPTION:
URL:https://foodsci.wisc.edu/event/graduate-representative-committee-meeting-3/
LOCATION:WI
END:VEVENT
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