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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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TZID:America/New_York
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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
END:VEVENT
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:20251020T120000
DTEND;TZID=America/New_York:20251020T130000
DTSTAMP:20251015T140144Z
CREATED:20251015T140144Z
LAST-MODIFIED:20251015T140144Z
UID:10000654-1760961600-1760965200@foodsci.wisc.edu
SUMMARY:Seminar Presentation
DESCRIPTION:Please join us for seminar Monday October 20th. Dr. Beth Fischer from the Wisconsin Alumni Research Foundation (WARF) will give a presentation entitled “I’ve Developed Cool Science\, Now What?”  \nSeminar will be in room 121\, Babcock Hall at the regular time (12:05-12:55). \n  \nDr. Fischer’s bio:  \n  \nDr. Fischer graduated with a bachelor’s degree in Chemistry from Ripon College\, and she obtained her PhD in Biochemistry at UW-Madison. Her PhD research focused on understanding the metabolism of vitamin A. \n  \nDr. Fischer began her career at a local biotechnology company licensing technology into the company for product development. After several acquisitions\, she worked as a corporate development manager at Invitrogen licensing in technologies to support the research tool business unit in Madison. \n  \nDr. Fischer has been at WARF for 20 years discussing scientific research with faculty\, staff\, and students across all areas of life science looking for aspects of the research that could be of interest to commercial partners. If WARF decides to file patents on inventions arising from the research\, Dr. Fischer manages the process of filing an securing patents from patent offices around the world.
URL:https://foodsci.wisc.edu/event/seminar-presentation-14/
LOCATION:Babcock Hall\, 1605 Linden Drive\, Madison\, WI\, 53706\, United States
END:VEVENT
BEGIN:VEVENT
DTSTART;VALUE=DATE:20251020
DTEND;VALUE=DATE:20251022
DTSTAMP:20250915T163446Z
CREATED:20250415T143928Z
LAST-MODIFIED:20250915T163446Z
UID:10000628-1760918400-1761091199@foodsci.wisc.edu
SUMMARY:Frozen Dessert Center (FDC) Annual Conference
DESCRIPTION:The University of Wisconsin-Madison\, Frozen Dessert Center (FDC) hosts an annual conference focused on sharing the latest science-based details pertinent to the frozen dessert industry. \n  \nThe FDC encourages and invites all individuals interested in improving their knowledge on the science of frozen desserts including students\, product developers\, manufacturers\, researchers\, distributers\, and sales personnel.
URL:https://foodsci.wisc.edu/event/frozen-dessert-center-fdc-annual-conference/
LOCATION:Babcock Hall\, 1605 Linden Drive\, Madison\, WI\, 53706\, United States
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20251013T120000
DTEND;TZID=America/New_York:20251013T130000
DTSTAMP:20251013T135744Z
CREATED:20251013T135744Z
LAST-MODIFIED:20251013T135744Z
UID:10000653-1760356800-1760360400@foodsci.wisc.edu
SUMMARY:Seminar Presentation
DESCRIPTION:Please join us for today’s seminar presented by Kailey Komnick. Kailey is currently a PhD student in Dr. Bolling’s lab. Kailey received a B.S. in Molecular and Cellular Biology and a B.S. in Chemistry from the University of Illinois Urbana-Champaign. She has received an M.S. in Chemistry from UW Madison\, and she is currently working towards a PhD in Chemistry. Her research journey began in a neuropharmacology lab where she studied the difference in methamphetamine withdrawal between adolescent and adult rats. She then transitioned into a medicinal chemistry lab\, where she derivatized a gram-positive antibiotic in attempts to improve its resistance profile. Kailey’s work at UW Madison began with studying DNA-scaffolded catalysis\, until she transitioned into the Bolling lab in 2024. She is currently studying the effects of roasting on coffee composition. Broadly\, Kailey is very interested in the intersection of chemistry with biology\, food science\, and everyday life. \nOutside of the lab\, Kailey enjoys spending time with her friends and family\, baking\, and crafting. She’s almost always listening to an audiobook or a podcast\, and she loves to explore new places and learn new skills. \n\n  \nTime: 12:05-12:55 \nLocation: Room 205\, Babcock Hall
URL:https://foodsci.wisc.edu/event/seminar-presentation-13/
LOCATION:Babcock Hall\, 1605 Linden Drive\, Madison\, WI\, 53706\, United States
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20251008T083000
DTEND;TZID=America/New_York:20251008T100000
DTSTAMP:20250213T145926Z
CREATED:20250213T145926Z
LAST-MODIFIED:20250213T145926Z
UID:10000556-1759912200-1759917600@foodsci.wisc.edu
SUMMARY:Faculty/Staff Meeting
DESCRIPTION:
URL:https://foodsci.wisc.edu/event/faculty-staff-meeting/2025-10-08/
LOCATION:Babcock Hall\, 1605 Linden Drive\, Madison\, WI\, 53706\, United States
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20251006T120000
DTEND;TZID=America/New_York:20251006T130000
DTSTAMP:20250915T163241Z
CREATED:20250915T163147Z
LAST-MODIFIED:20250915T163241Z
UID:10000652-1759752000-1759755600@foodsci.wisc.edu
SUMMARY:Brittany Towers Lewis Seminar Presentation
DESCRIPTION:Brittany Towers Lewis\, MS\, is an industry food scientist currently working at Kraft-Heinz. She has experience at several companies within food science\, and beyond that\, she is a food science educator! Brittany shared food science knowledge to 500k+ followers on TikTok and Instagram through her channel @theblackfoodscientist.
URL:https://foodsci.wisc.edu/event/brittany-towers-lewis-seminar-presentation/
LOCATION:Babcock Hall\, 1605 Linden Drive\, Madison\, WI\, 53706\, United States
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250915T120000
DTEND;TZID=America/New_York:20250915T130000
DTSTAMP:20250915T163220Z
CREATED:20250915T163018Z
LAST-MODIFIED:20250915T163220Z
UID:10000651-1757937600-1757941200@foodsci.wisc.edu
SUMMARY:Dr. Jevin Lortie Seminar Presentation
DESCRIPTION:Please join us for today’s seminar presented by Dr. Jevin Lortie from CALS entitled  “Daunted by Networking? Try the Scientific Method”. His presentation will be based on an article he co-authored for Inside Higher Ed: https://www.insidehighered.com/opinion/career-advice/carpe-careers/2025/06/16/daunted-networking-try-scientific-method-opinion
URL:https://foodsci.wisc.edu/event/dr-jevin-lortie-seminar-presentation/
LOCATION:Babcock Hall\, 1605 Linden Drive\, Madison\, WI\, 53706\, United States
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250910T083000
DTEND;TZID=America/New_York:20250910T100000
DTSTAMP:20250213T145926Z
CREATED:20250213T145926Z
LAST-MODIFIED:20250213T145926Z
UID:10000555-1757493000-1757498400@foodsci.wisc.edu
SUMMARY:Faculty/Staff Meeting
DESCRIPTION:
URL:https://foodsci.wisc.edu/event/faculty-staff-meeting/2025-09-10/
LOCATION:Babcock Hall\, 1605 Linden Drive\, Madison\, WI\, 53706\, United States
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250813T083000
DTEND;TZID=America/New_York:20250813T100000
DTSTAMP:20250213T145926Z
CREATED:20250213T145926Z
LAST-MODIFIED:20250213T145926Z
UID:10000554-1755073800-1755079200@foodsci.wisc.edu
SUMMARY:Faculty/Staff Meeting
DESCRIPTION:
URL:https://foodsci.wisc.edu/event/faculty-staff-meeting/2025-08-13/
LOCATION:Babcock Hall\, 1605 Linden Drive\, Madison\, WI\, 53706\, United States
END:VEVENT
BEGIN:VEVENT
DTSTART;VALUE=DATE:20250721
DTEND;VALUE=DATE:20250802
DTSTAMP:20250310T185949Z
CREATED:20250310T185949Z
LAST-MODIFIED:20250310T185949Z
UID:10000619-1753056000-1754092799@foodsci.wisc.edu
SUMMARY:Resident Course in Confectionery Technology (Candy School)
DESCRIPTION:What is the Confectionery Technology Course?\nThe two-week Resident Course in Confectionery Technology\, also known as Candy School\, is designed to instruct technical\, production\, and research personnel in candy science. The course begins with the chemical and functional interactions of ingredients and advances to more complex subject material including processing\, troubleshooting\, reworking\, and sensory analysis. Learning from industry experts\, participants will gain hands-on laboratory experience with all types of candies. \nAt its heart\, Candy School is about science. The chemical and functional interactions of ingredients don’t change. Students learn the science of candies and then make them\, varying ingredients to see what happens. \nWho should attend?\nWhile Candy School is intended primarily for technical personnel\, it is also of value to individuals in production\, management and sales 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 Candy School.
URL:https://foodsci.wisc.edu/event/resident-course-in-confectionery-technology-candy-school-2/
LOCATION:Babcock Hall\, 1605 Linden Drive\, Madison\, WI\, 53706\, United States
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250709T083000
DTEND;TZID=America/New_York:20250709T100000
DTSTAMP:20250213T145926Z
CREATED:20250213T145926Z
LAST-MODIFIED:20250213T145926Z
UID:10000553-1752049800-1752055200@foodsci.wisc.edu
SUMMARY:Faculty/Staff Meeting
DESCRIPTION:
URL:https://foodsci.wisc.edu/event/faculty-staff-meeting/2025-07-09/
LOCATION:Babcock Hall\, 1605 Linden Drive\, Madison\, WI\, 53706\, United States
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250611T083000
DTEND;TZID=America/New_York:20250611T100000
DTSTAMP:20250213T145926Z
CREATED:20250213T145926Z
LAST-MODIFIED:20250213T145926Z
UID:10000552-1749630600-1749636000@foodsci.wisc.edu
SUMMARY:Faculty/Staff Meeting
DESCRIPTION:
URL:https://foodsci.wisc.edu/event/faculty-staff-meeting/2025-06-11/
LOCATION:Babcock Hall\, 1605 Linden Drive\, Madison\, WI\, 53706\, United States
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250514T083000
DTEND;TZID=America/New_York:20250514T100000
DTSTAMP:20250213T145926Z
CREATED:20250213T145926Z
LAST-MODIFIED:20250213T145926Z
UID:10000551-1747211400-1747216800@foodsci.wisc.edu
SUMMARY:Faculty/Staff Meeting
DESCRIPTION:
URL:https://foodsci.wisc.edu/event/faculty-staff-meeting/2025-05-14/
LOCATION:Babcock Hall\, 1605 Linden Drive\, Madison\, WI\, 53706\, United States
END:VEVENT
BEGIN:VEVENT
DTSTART;VALUE=DATE:20250513
DTEND;VALUE=DATE:20250517
DTSTAMP:20250310T185816Z
CREATED:20250310T185816Z
LAST-MODIFIED:20250310T185816Z
UID:10000618-1747094400-1747439999@foodsci.wisc.edu
SUMMARY:Enhanced Gummies & Jellies
DESCRIPTION:What is Enhanced Gummies & Jelllies?\nEnhanced 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. \nWho Should Attend?\nThis course is intended to instruct technical\, production\, research\, and managerial personnel in the field of gummies and jellies technology. Anyone looking to gain knowledge about successful manufacturing of various types of gummies and jellies would benefit from this course.
URL:https://foodsci.wisc.edu/event/enhanced-gummies-jellies-3/
LOCATION:Babcock Hall\, 1605 Linden Drive\, Madison\, WI\, 53706\, United States
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250509T153000
DTEND;TZID=America/New_York:20250509T163000
DTSTAMP:20241031T185703Z
CREATED:20241031T185703Z
LAST-MODIFIED:20241031T185703Z
UID:10000538-1746804600-1746808200@foodsci.wisc.edu
SUMMARY:Undergraduate Program Committee Meeting
DESCRIPTION:
URL:https://foodsci.wisc.edu/event/undergraduate-program-committee-meeting-6/2025-05-09/
LOCATION:Babcock Hall\, 1605 Linden Drive\, Madison\, WI\, 53706\, United States
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250425T173000
DTEND;TZID=America/New_York:20250425T200000
DTSTAMP:20250312T131331Z
CREATED:20250312T131331Z
LAST-MODIFIED:20250312T131331Z
UID:10000621-1745602200-1745611200@foodsci.wisc.edu
SUMMARY:Wine & Cheese Social
DESCRIPTION:
URL:https://foodsci.wisc.edu/event/wine-cheese-social-4/
LOCATION:Babcock Hall\, 1605 Linden Drive\, Madison\, WI\, 53706\, United States
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250421T120000
DTEND;TZID=America/New_York:20250421T130000
DTSTAMP:20250421T163933Z
CREATED:20250421T163933Z
LAST-MODIFIED:20250421T163933Z
UID:10000629-1745236800-1745240400@foodsci.wisc.edu
SUMMARY:Seminar Presentation
DESCRIPTION:Please join us for today’s seminar presented by Tayana Roark  entitled “Producing protein films with biobased plasticizers as a sustainable plastic packaging alternative” \nTime: 12:05-12:55 \nLocation: Room 205\, Babcock Hall  \nABSTRACT\nAs 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 sourced from various waste streams and have the innate ability to form films projected to be edible and home-compostable. Plasticizer and solvent choice are important when casting films to reduce brittleness and improve film tenacity through cross-linking. Glycerol\, the most used bio-plasticizer\, is prone to migration out of the films\, thus reducing the films’ flexibility and shelf life. Our study aims to couple the plasticizing effects of phenolic compounds with the protein solubilizing properties of formic acid to enhance protein film integrity. Films were solution-cast by dissolving plant proteins (gluten\, soy\, or zein) in combination with polyphenol extracts (green tea extract and grape seed extracts – high and low polymerized) at different concentrations in formic acid. To evaluate stability\, films were stored at 50% relative humidity for 24 h at room temperature before tensile testing. Wheat films showed that treatment with polyphenol extracts improved film integrity by increasing tensile strength while maintaining moderate flexibility. However\, they did not have an impact on aqueous stability and increased water vapor permeability.  More research needs to be done to understand the specific mechanisms behind these results. This study demonstrates and assesses the ability of proteins to be utilized as a sustainable alternative for traditional plastic food packaging
URL:https://foodsci.wisc.edu/event/seminar-presentation-12/
LOCATION:Babcock Hall\, 1605 Linden Drive\, Madison\, WI\, 53706\, United States
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250409T083000
DTEND;TZID=America/New_York:20250409T100000
DTSTAMP:20250213T145926Z
CREATED:20250213T145926Z
LAST-MODIFIED:20250213T145926Z
UID:10000550-1744187400-1744192800@foodsci.wisc.edu
SUMMARY:Faculty/Staff Meeting
DESCRIPTION:
URL:https://foodsci.wisc.edu/event/faculty-staff-meeting/2025-04-09/
LOCATION:Babcock Hall\, 1605 Linden Drive\, Madison\, WI\, 53706\, United States
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250404T153000
DTEND;TZID=America/New_York:20250404T163000
DTSTAMP:20241031T185643Z
CREATED:20241031T185643Z
LAST-MODIFIED:20241031T185643Z
UID:10000535-1743780600-1743784200@foodsci.wisc.edu
SUMMARY:Undergraduate Program Committee Meeting
DESCRIPTION:
URL:https://foodsci.wisc.edu/event/undergraduate-program-committee-meeting-5/2025-04-04/
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
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: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;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: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: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: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:20250219T120000
DTEND;TZID=America/New_York:20250219T130000
DTSTAMP:20250213T145732Z
CREATED:20250213T145732Z
LAST-MODIFIED:20250213T145732Z
UID:10000546-1739966400-1739970000@foodsci.wisc.edu
SUMMARY:Graduate Representative Meeting
DESCRIPTION:
URL:https://foodsci.wisc.edu/event/graduate-representative-meeting/
LOCATION:Babcock Hall\, 1605 Linden Drive\, Madison\, WI\, 53706\, United States
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250213T083000
DTEND;TZID=America/New_York:20250213T093000
DTSTAMP:20250213T145825Z
CREATED:20250213T145825Z
LAST-MODIFIED:20250213T145825Z
UID:10000547-1739435400-1739439000@foodsci.wisc.edu
SUMMARY:Justice\, Equity\, Diversity\, Inclusion Committee Meeting
DESCRIPTION:
URL:https://foodsci.wisc.edu/event/justice-equity-diversity-inclusion-committee-meeting/
LOCATION:Babcock Hall\, 1605 Linden Drive\, Madison\, WI\, 53706\, United States
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250212T083000
DTEND;TZID=America/New_York:20250212T100000
DTSTAMP:20250213T145926Z
CREATED:20250213T145926Z
LAST-MODIFIED:20250213T145926Z
UID:10000548-1739349000-1739354400@foodsci.wisc.edu
SUMMARY:Faculty/Staff Meeting
DESCRIPTION:
URL:https://foodsci.wisc.edu/event/faculty-staff-meeting/2025-02-12/
LOCATION:Babcock Hall\, 1605 Linden Drive\, Madison\, WI\, 53706\, United States
END:VEVENT
END:VCALENDAR