WORKSHOPS99
THEORETICAL AND PRACTICAL ASPECTS RELATED TO:
  1. RHEOLOGY AND TEXTURE OF FOODS:
Drs. Charlie Shoemaker and Peter Whittingstall (Friday 1-4 PM )
Dr. Charles Shoemaker is Professor and Chair of the Department of Food Science & Technology at the University of California, Davis._ He received B.S., M.S. and Ph.D. degrees in Chemistry._ His research interest are related to the study of the rheological properties of various food ingredients including polysaccharides._ Currently the molecular structure of starch is being investigated as it relates to rheological and textural properties._ He is a member of the Society of Rheology, American Chemical Society, and the Institute of Food Technologists.

Dr. Peter Whittingstall, B.S. (Biochemistry - Honors) Imperial College of Science, Technology and Medicine, London University, 1983; Associate of the Royal London University, 1983; Associate of the Royal College of Science [A.R.C.S.]; Ph.D. (Biophysics) Imperial College of Science, Technology and Medicine, London University, 1987. From 1987 to 1990, Post-doctoral Research Associate, University of Southern California._ 1990-1991 Applications Specialist, Carri-Med PLC; 1991-1992 Western Regional Manager, Carri-Med PLC; 1991-1992 Western Regional Manager, Carri-Med Americas, Inc._ From 1993 to present, Technical Manager (Rheology), TA Instruments, Inc.


COURSE HANDOUTS WILL BE PROVIDED TO REGISTERED CONFERENCE ATTENDANTS
  1. METHODS TO ASSESS SOME PHYSICOCHEMICAL PARAMETERS OF FOODS: Professors Joe Regenstein, and C. Lee (Team taught)-Wednesday 3:15-5:00 PM
Dr. Regenstein is a Professor of Food Science in the Department of Food Science and Institute of Food Science at Cornell.  Both his Bachelor of Arts in Chemistry (College of Arts and Sciences) and  his Master of Science in Dairy Chemistry (College of Agriculturence in Dairy Chemistry (College of Agriculture) are from Cornell. He received a Ph.D. in Biophysics (Muscle Contraction) from
Brandeis University in 1973.  Dr. Regenstein has been on the faculty at Cornell since July of 1974 and spent his 1980-81 sabbatical year at the Torry Research Station in Aberdeen, Scotland. During the 1996-1997 academic year, he was on sabbatical as the Institute of Food Technologist's first Congressional Science Fellow and spent the year in Washington, DC working in Senator D'Amato's office as a Legislative Science Fellow dealing with agriculture,  food safety, aquaculture, fisheries, and clean air. His research work has focused on flesh foods, particularly fish and  poultry, with an emphasis on meat protein functionality; shelf-life extension of fresh and frozen fish; product development with underutilized  fish, especially mince or mechanically deboned fish; aquaculture (currently  serving as vice-chairman of the Cornell Aquaculture Program); and by-product recovery (edible, and non-edible products) from poultry and fish  processing wastes.
He received the Cornell Institute of Food Science Advisory Council 1998-99 Teaching Excellence Award.
In collaboration with his wife Carr>In collaboration with his wife Carrie, he wrote "Food Protein Chemistry,  An Introduction for Food Scientists" published by Academic Press in 1984.  Their second text, "An Introduction to Fish Technology," was published by Van Nostrand Reinhold in 1991.He has been the editor of IFT's Seafood Products Technology Group's Newsletter since 1982.
Dr. Regenstein is the former chairman of IFT's Muscle Foods Division, IFT's  Long-Range Planning Subcommittee, and its Central New York Section. A former scientific lecturer and a national councilor, Dr. Regenstein was a  member of the Executive Committee (1993-1996). In 1995 he was elected a  Fellow of the Institute. He is also the founder and first newsletter editor of IFT's new probationary Religious and Ethnic Foods Division. Dr.  Regenstein is also the first Guest Fellow of the New Zealand Institute of  Fond Institute of  Food Science and Technology. He was also the 1995-1996 Chairman for Scientific Development for Research and Development Associates for Military  Food and Packaging Systems.


Dr. Chong M. Lee,. is  professor of Food Science & Nutrition at the University of Rhode Island, U.S.A. He received his Ph.D. in Food Chemistry from the same university.  His expertise is in the areas of relationships of physicochemical properties of polymeric ingredients to textural/structural characteristics of composite food products,
optimization of textural properties of comminuted proteinaceous products, component characteristics on freeze-thaw stability, surimi and fish mince technology, and enzyme-assisted seafood flavor production. His current research interest is in physical and enzymatic modification of protein ingredients and  bioconversion of various seafood processing wastes into high value products.  He has taught "Physical Chemistry and Properties of Food Materials",  and "Viscosity and Texture Measurements: Applications and
Interpretations in Food Formulation and Processinions in Food Formulation and Processing System".  He has published over 100 technical papers and reports.  He has served on editorial board of J. of Aquatic Food Product Technology and Food Microstructure, and is a member of IFT, ACS, AOCS, AACC, Society of Rheology, and Japanese Society of Fisheries Science.

Workshop structure:
1.  Physicochemical principles of protein gelation
2.  Review of available testing methods
3.  Failure compression test
        - Testing principles
        - Gel preparation and testing variables
                * Protein concentration, pH adjustment,  hydration,  ionic strength, air incorporation
                * Heating rate and condition,  specimen geometry,  gel testing conditions
4.  Standardized testing procedures
5.  Applications of gel properties data in ingredient modification aerties data in ingredient modification and formulation
 

  2. RAPID METHODS IN FOOD SAFETY:
  3. Professor Dr. Daniel Fung - Thursday PM (3:45-5:30PM) 
  4. METHODS RELATED TO GELATION PROPERTIES OF FISH PROTEINS (SURIMI):Professor Dr. Jae Park -Thursday PM (1:00-3:30)
Dr. Jae ParkProfessor of  Food Science and Technology, Oregon State University Seafood Laboratory, B.S.,  Animal Science,  Kon-Kuk University (1980), M.S., Meat Science,  Ohio State University (1982); Ph.D., Food Science,  North Carolina State University (1985). Person of the Year in Multifoods (1989) for Least Cost Formulation,  Appreciation Award, 1995, The Korean Fishery Society, James and Mildred Oldfield/E. R. Jackman Team Award, OSU, 1996, Pacific Whiting Research Team. Numerous pulications and -patents.
 
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 *All contents are copyrighted. Program is subject to change. re copyrighted. Program is subject to change.