Protein Basics Short Course

B. Pam Ismail, Ph.D., Associate Professor; Director, Plant Protein Innovation Center, Dept. of Food Science and Nutrition, University of Minnesota, 1334 Eckles Avenue, St. Paul, MN 55108

 

e-mail: [email protected]

Phone: +1 612 625 0147

 

Dr. Pam Ismail, is an Associate Professor, Department of Food Science and Nutrition, University of Minnesota. Dr. Ismail is the founder and director of the Plant Protein Innovation Center. She has over 20 years of experience in Food Chemistry research focused on analytical chemistry, protein chemistry, and chemistry and fate of bioactive food constituents. Her research focuses on chemical characterization and enhancement of functionality, safety, bioavailability, and bioactivity of food proteins and phytochemicals, following novel processing and analytical approaches. Protein structural characterization is performed using a number of proteomic analytical tools, aiming at linking structure to function. Dr. Ismail has established a collaborative research program focused on developing plant-based protein ingredients, while addressing industry-identified challenges and opportunities, and while seeking sustainable and environmentally friendly sources. Her research has been supported by several funding sources including USDA, Minnesota Department of Agriculture, Midwest Dairy Association, Dairy Research Institute, Healthy Foods Healthy Lives, Forever Green Initiative, General Mills Inc., PepsiCo, and Schwan's, among others. Dr. Ismail teaches a senior undergraduate level Food Analysis course and a graduate level Protein Chemistry course, and is the recipient of several teaching awards including “Distinguished Teaching Award” and an “Outstanding Professor Award”.

 

Gary Reineccius, Professor and Head, Department of Food Science & Nutrition, University of Minnesota, 1334 Eckles Avenue, St. Paul, MN 55108

 

Dr. Gary Reineccius has been actively involved in flavor research for more than 47 years. During this time he has published over 230 research articles. His research focuses on two areas: flavor related challenges and ingredient encapsulation. Flavor work has been quite broad covering methods for flavor analysis, off flavor identification and remediation, flavor release in the mouth when eating and its encapsulation (protection and controlled release).

Currently he is conducting three research projects on plant proteins. One project is focused on identifying the chemical components in pea protein isolates that contribute off flavors and the second is similar but targets pennycress protein isolates.  Our assumption is that the industry can better design processing techniques to provide bland protein isolates if the offending odorants are known. The third project is focused on improving the stability of flavorings when added to foods containing plant protein isolates. There is evidence that flavor components will form covalent bonds with the sidechains of proteins thereby removing their contribution to flavor perception.

 

Jim House, Professor and Hea, Department of Food & Human Nutritional Sciences, University of Manitoba

 

Dr. House is Professor and Head of the Department of Food and Human Nutritional Sciences, University of Manitoba.  He has research expertise in 3 primary areas: 1) Nutritional biochemistry, particularly related to the interactions between water-soluble vitamins and amino acid metabolism; 2) Egg and poultry science; and 3) Quality of plant-based proteins for the human diet.  He has organized national workshops in Canada related to plant protein quality, and has published both original research, reviews and commentaries related to the regulatory aspects of measuring protein quality in North America.

Dr. House has extensive collaborations with researchers across Canada, the U.S. and internationally, and has worked with leading ingredient and food manufacturing companies, as well as commodity organizations, to advance our understanding of the factors influencing the quality of protein in human foods. In addition to his appointment within the Faculty of Agricultural and Food Sciences, University of Manitoba, Jim is also a Research Scientist within the Richardson Centre for Functional Foods and Nutraceuticals, and the Canadian Centre for Agri-Food Research in Health and Medicine, both in Winnipeg, MB.  Jim currently serves as the President for the Canadian Nutrition Society (2018-19).

 

Bicheng Wu, Ph.D., Global Savory Applications Manager, Ingredion Incorporated

 

 

 

 

Bicheng Wu is a Senior Associate in the Global Applications Group at Ingredion. She manages the Savory Applications Team, leading and overseeing projects related to starch, flours and emerging clean label ingredients. During her four years at Ingredion, Bicheng was involved in scouting and development of new protein-based ingredients. In addition, she has led and supported global launch of new pulse ingredients including HOMECRAFT® and VITESSENCE™ Pulse CT (Clean Taste) ingredients, which won the IFT 2017 Food Expo Innovation Award.  Prior to joining the Company, Bicheng did her Ph.D. study at University of Massachusetts at Amherst, focusing on using emulsion technology and protein-hydrocolloids interactions for improving texture of reduced-fat foods. Bicheng also holds a Master’s degree in Food Science from Purdue University, when she worked at the Whistler Center for Carbohydrate Research. Bicheng has published 12 peer-reviewed articles and 1 book chapter based on her past research work.

 

Sara Rosene, Associate Principal Scientist, General Mills

 

 

 

 

Sara Rosene is an associate principal scientist for the protein arm of long-term research (Nutrition and Technology Solutions) at General Mills. In her role, she works across all the GMI business platforms for their protein functionality and fortification needs. Prior to General Mills, she worked in dairy protein ingredient development and applications. She is a graduate of the University of Minnesota and resides in New Hope, MN.

 

Mitchell Maher, Junior Scientist, Pilot Plant, University of Minnesota

 

 

 

Mitchell Maher grew up on a farm in western Minnesota. He came to the University of Minnesota in 2005 to pursue a degree in Nutrition Science; he transferred into Food Science after a short time. He worked in the Joseph J. Warthesen Food Processing Center (also known as the pilot plant) as an undergraduate. After graduation, he worked for a short while for French Meadow Bakery Division of Rich Product. Shortly after that, he came back to work at the pilot plant. He has been with the pilot plant at the University of Minnesota for almost 12 years doing research and production, including extrusion and everything from dairy production to flavors. Mitchell’s hobbies include brewing beer and smoking meat.

Hampton Inn (2050 Iona Lane W. Roseville, MN, 55113)

15 kings available for the nights of Wednesday, Sept. 4th, Thursday, Sept. 5th, and Friday, Sept. 6th at a discounted rate of $109.00/night plus tax until August 14^th 

Please reserve by calling 651-209-3000 or following this link; The block is under "Protein Basics Short Course"

Check-in is at 3:00 pm and check-out time is 11:00 am

Transportation to and from the hotel to the University of Minnesota Continuing Education and Conference Center is complimentary. The shuttle will be picking guests up from Hampton Inn at 7 am (the shuttle will be leaving promptly at 7 am) and picking up from the Food Science and Nutrition building at 5 pm to bring back to the hotel. 

Complimentary parking is available in Lot 104 behind the Continuing Education & Conference Center (entrance on Buford Ave). Please arrive between 7:15 and 8:15 am to ensure yourself a reserved spot. 

Simply tell the attendant the name of the event you are attending: "Protein Basics Short Course" 

Registration: Now full. If you would like to be placed on a waiting list, email [email protected] 

Cost for the two day short course:

Discounts: 

Group Discounts: Groups of 2-4 individuals will receive 15% off the total cost of registration (use code Group15); groups of more than 4 will receive 20% off (use code Group20). In order to be eligible for group discounts, all registrants must be registered within a single transaction. On the login page, select, "I am registering for more than one person."

Member, Collaborator, Supporter Discounts: Two representatives from each of our member companies, collaborators, and supporters are able to attend for free. Please contact us for discount codes.