Welcome Back and Presenter Introduction

Tuesday, October 4, 2022

1:25 PM – 1:30 PM CDT (Chicago, USA; UTC-5)

Session Chair & Moderator(s)

Patrick Donnelly, PhD, CAE

CEO
AOCS (American Oil Chemists' Society), Illinois
Poulson Joseph, PhD

Director, Food Protection and Protein Innovation
Kalsec Inc
Kalamazoo, Michigan
James D. House, PhD

Professor
University of Manitoba
Winnipeg, Manitoba, Canada

The functionality of proteins extends beyond their nutritional and biological roles. Foods are complex structures and protein are increasingly utilized to underpin successful food innovation within diverse environments and conditions. This session will discuss the basis of protein functionality across a spectrum of food applications that encompass several tasks at various levels from molecules, to aggregates, to three-dimensional networks, and their interactions with other components while providing essential nutrients and a desirable hedonic food experience.