Wednesday (July 28 – 99)

Registration 11:00 – 5:00 PM

1:00-5:30 PM

Session I : General Session
Chair: Dr. Zee U. Haque

1:00-1:10 Welcome, Eminent Scientist Award, Outstanding Student award

1:10 -1:40 Keynote speech by eminent Scientist, Professor Dr. Eric Dickinson

1:40- -2:10 Eric Greenberg: "Regulatory revolution affecting functional foods: A lawyer's perspective"

2:10 – 2:15 Break/Transition

Session 2 : Functionality Methods
Chair: Dr. Zee U. Haque

2:15 – 2:25 Joseph McGuire: "Techniques used to obtain data on interfacial structure of proteins"

2:25- 2:35 Kayanush J. Aryana, Zee U. Haque and Keith Cadwallader: "A practical method to analyze flavor volatiles in a semi-hard cheese"

2:35-2:45  Zee U. Haque and Kayanush J. Aryana: "An electron microscopic method to determine interfacial affon microscopic method to determine interfacial affinity of whey based ingredient"

2:45-2:55 J.Y. Imm, P. Lian and C.M.Lee: "Gelation and Water Binding Properties of Transglutaminase-treated Protein

2:55-3:00  Coffee Break /Transition

3:00-5:30 Workshop – Practical Methods to Assess some Physicochemical Attributes of Ingredints  – Professors Zee Haque (Emulsion), Joe Regenstein (solubility & Meat emulsions), and C. Lee (Gelations-NE123 Std Method)

Thursday (July 29-99)

8:00 –5:00 Registration

Session 3A: Whey Gelation

Chair: Dr. Denise Smith

8:00 – 8:30
Moshe Rosenberg: "Rheological Properties of Milk and Whey Gels Containing Fractionated Milkfat"

8:30 – 9:00
Zee U. Haque: "Thermal Association of beta-Lactoglobulin Compared to Caseins: Insight into Molecular Association and Conformation Preceding Gelatand Conformation Preceding Gelation"

 9:00 – 9:30
Richard Ipsen: "Protease Induced Gelation of Proteins from Whey and Other Sources"

9:30-10:00
Martin Beaulieu: "Effect of Calcium on Gelation of Whey Proteins and LM Pectin Systems"

10:00-10:15
J. Park: "Evaluation of Various Commercial Whey Proteins in Surimi Gels"

10:15-10-45 Coffee Break

Session 3B: Whey Based Ingredient Functionality
Chair: Dr. Moshe Rosenberg

10:45 –11:15
Zee U. Haque: "Effect of Processing on Physicochemical Attributes of Jesey and mixed Cheddar whey"

11:15-11:35
Leorges Fonseca: "Functional Properties of Whey Proteins Fractionated by Complex Formation"

11:35-11:55
Nooshin Pasdar: "Functional and Structural Characteristics of Acid Hydrolyzed Whey Protein Concentrate"

9:00-12:00
Workshop – Rapid methods in food safety – Professor Dr. Daniel Fung

12:00-1:00 – Break

Session 4: Bioactive Foods
Chair: Dr. Dr. Joe Regenstein

1:00-1:30
Hiromichi Kato: "Recent Progress on Physiological Function of Tea Catechin"

1:30-2:00
Pirkko Antila: "Anti-mutagenic and/or Anti-carsiogenic Properties of Milk Proteins Compared to Soy Proteins"

2:00-2:30
Chron Si-Lai: "Factors Affecting the Potency of Guar Gum Glycemia Blunting ESi-Lai: "Factors Affecting the Potency of Guar Gum Glycemia Blunting Effect"

2:30-3:00
Hannu Korhonen: "Current Progress in the Development of Immune Milk Products"

3:00-3:30- Coffee break

Session 5: Food Product Functionality
Chair Dr. Hannu Korhonen

3:30-4:00
Denise Smith: "Heat-induced gelation of beta-lactoglobulin and myosin: Enhancing the use of whey proteins in processed meat products

4:00-4:30
William Barbeau: "Molecular Elasticity of High Molecular Weight Glutenin Subunits and Breadmaking Potential of Hard Wheats"

4:30-5:00
Jamel Hamada: "Uses of Enzymatically Modified Components of Rice Bran in Preparation of Value-added Products"

5:00-5:30
James H. Moy et. Al.: "Quality of Tropical Fruits Irradiated for Disinfection Purposes"

2:00-5:00
Workshop – Gelation properties of fish proteins (Surimi) – Professor Dr. Jae Park.
 
 

Friday (July 30-99)

Session 6: Physicochemical Functionality I
Chair: Dr. Dr. Arthur P. Hansen

8:00-8:30
Eric Dickinson: "Effect of High-pressure Processing on Protein-protein and Protein-polysaccharide Interaction in Emulsions"

8:30-9:00
Joseph McGuire: "Investigating the Molecular Origins of Protein Structure and Function at Interfaces: A ecular Origins of Protein Structure and Function at Interfaces: A critical review"

9:00-9:30
Zey Ustunol: "Functionality of Honey in Fermented Milk"

9:30-10:00

Eunice Li-Chan: "Measurement of Surface Hydrophobicity of Proteins Using Anionic Versus Unchanged Fluorescent Probes"
10:00-10:30 Coffee Break

10:30-11:00
Joyce Boye: "Structure-function Relationship of Whey Proteins: A Review"

 11:00-11:30
 Steven R. Dimler:"Physical Stability Concerns with Shelf Stable Nutritional Beverages"

11:30-12:00
Yoshinori Mine: "Impact of Phospholipids - Protein Interaction in Egg Yolk Lipoproteins in Oil-in-Water Emulsions"

9:00-12:00
Workshop – Texture of foods – Professor Dr. Charlie Shoemaker

12:00-1:00 – Working Lunch
 
 

Session 7: Physicochemical Functionality II
Chair: William Barbeau

1:00-1:30
Kayanush J. Aryana and Zee U. Haque: "Microstructure of some dairy foods"

1:30-2:00
Chong Lee: "Physical and Enzymatic Modification of Biopolymeric Ingredients"

2:00-2:30
Stef Koppelman: "Micro-meat Product Models: Tools to Study Meat and Non-meat Protein Functionality"

2:30-3:00
Nazlin Howell: "Interactions of Proteins in Mixed Food Gels"

3:00-3:30 Coffee Break

3:30-4:00
Jody Renner-Nantz and Charles F. Shoemaker The Effects of Milk Storage Time and Temperature on the Rheological Properties of Rennet Induced Skim Milk Gels

4:00-4:30
Michelle Schwenk:"Functionality of Envision® in Food Systems"

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  f Envision® in Food Systems"

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