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, […]
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 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, […]
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 […]
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 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 […]
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 Damielle Hieber. ABSTRACT Freeze dried candy is a trend that is growing in popularity. It’s often sold through cottage certified sellers at markets or online sales. Freeze dried fruits and vegetables also […]
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 Elaine Lipkin, and is entitled: Rheological characterization of thickened beverages in dysphagia treatment ABSTRACT Dysphagia, an inability to swallow, impacts up to 60% of Americans in institutional care and is a risk factor for dehydration, […]
Hosted by: The Food Science Club & Department of Food Science Sponsored by: Lactalis American Group INC.
