Structure Function Relationships of Food Proteins 2

Session Chair & Moderator(s)

• 

  Patrick Donnelly, PhD, CAE

  CEO
  AOCS (American Oil Chemists' Society), Illinois
• 

  James House, PhD

  Professor
  Food and Human Nutritional Sciences
  University of Manitoba
  Winnipeg, Manitoba, Canada
• 

  Poulson Joseph, PhD

  Director, Food Protection and Protein Innovation
  Research & Development (Protein innovation and food protection)
  Kalsec Inc
  Kalamazoo, Michigan

Session Chair(s)

• 

  Janitha Wanasundara, PhD

  Ph.D., Research Scientist
  Agriculture and Agri-Food Canada
  Saskatoon, Saskatchewan, 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.

Presentations:

• 8:30 AM – 9:00 AM CDT (Chicago, USA; UTC-5)

  Functionality of Plant Proteins: The Impact of Origin and Processing
  

  Presenter: Fred van de Velde, PhD – NIZO
• 9:00 AM – 9:30 AM CDT (Chicago, USA; UTC-5)

  Changes in Protein Functionality in Proteins Extracted with Deep Eutectic Solvents
  

  Presenter: Nandika Bandara, PhD, CFS – University of Manitoba
• 9:30 AM – 10:00 AM CDT (Chicago, USA; UTC-5)

  Ultrasound and pH Shifting as Structure Modifying Tools to Exploit Plant Protein Functionality
  

  Presenter: Youling Xiong, PhD – University of Kentucky
• 10:00 AM – 10:30 AM CDT (Chicago, USA; UTC-5)

  Structures and Interactions of Plant Proteins in Food Systems
  

  Presenter: Harjinder Singh, PhD FRSNZ FIAFoST FIFT – Massey University