Structure Function Relationships of Food Proteins 1

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

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:

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

  Welcome Back and Presenter Introduction
  

  Session Chair & Moderator: Patrick Donnelly, PhD, CAE – AOCS (American Oil Chemists' Society)

  Session Chair & Moderator: Poulson Joseph, PhD – Kalsec Inc

  Session Chair & Moderator: James D. House, PhD – University of Manitoba
• 1:30 PM – 2:00 PM CDT (Chicago, USA; UTC-5)

  Next-Generation Plant-Based Foods: The Science Behind the Creation of Healthier and More Sustainable Foods
  

  Presenter: David J. McClements, PhD – University of Massachusetts Amherst
• 2:00 PM – 2:30 PM CDT (Chicago, USA; UTC-5)

  Plant Proteins as Structuring Elements in Complex Food Matrices
  

  Presenter: Christophe Schmitt – Nestlé Research
• 2:30 PM – 3:00 PM CDT (Chicago, USA; UTC-5)

  Protein Structure-Function Relationships: What It Means for Industrial Processes and Applications
  

  Presenter: Jennifer Kimmel, PhD – Roquette