What is Enhanced Gummies & Jelllies? Enhanced 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. Who Should Attend? This course is intended […]
Please join us for today’s seminar presented by Tayana Roark entitled “Producing protein films with biobased plasticizers as a sustainable plastic packaging alternative” Time: 12:05-12:55 Location: Room 205, Babcock Hall ABSTRACT As 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 […]
Please join us for today’s seminar presented by McKenna Helder entitled “Investigating Moisture Migration in Frozen Dessert Systems” Time: 12:05-12:55 Location: Room 205, Babcock Hall ABSTRACT Moisture 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 […]
Please join us for today’s seminar presented by Tianci Li entitled “Phase separation of mixed hydrocolloids in gummy system” Time: 12:05-12:55 Location: Room 205, Babcock Hall ABSTRACT The 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 […]
Please join us for today’s seminar presented by Sanjana Sawant entitled “Complexation of Soy Protein Fibrils and Ionic Polysaccharides” Time: 12:05-12:55 Location: Room 205, Babcock Hall ABSTRACT Protein 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 […]
What is the Candy Basics Course? The 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 […]
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” Abstract: Research 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 […]
