Joyce Boye

2014 Protein Trends & Technology Seminar

 

Joyce-Boye-Protein SeminarPresentation: Of Things to Come: DIAAS and How the World Will Measure Protein Quality

Speaker: Joyce Boye, Ph.D., ‎Research Scientist, Agriculture and Agri-Food Canada

Dr. Joyce Boye is a research scientist at the Food Research and Development Centre of Agriculture and Agri-Food Canada in St. Hyacinthe, Quebec. Joyce leads a comprehensive research study in the area of plant protein research and food allergy. Her research activities in the past 15 years have been directed at value-added processing of a variety of crops, developing techniques for the isolation, extraction and characterization of proteins from plant sources and identifying areas of application for the food industry. During this time her research team has done extensive work on soybeans, soy-based products, peas, lentils, chickpeas, beans, canola and hemp working in collaboration with industries from the private sector to develop new techniques and new products.

Her projects have resulted in the development of several declarations of inventions, novel food products and license agreements between AAFC and the collaborating companies. Selected awards received in her career include the André-Latour 2001 and 2005 Innovation Prizes (Governor’s Foundation/Food Research and Development Centre), the 2001 Research Partnership Prize of Excellence (Agriculture and Agri-Food Canada) and the VMAC Award of Distinction 2001. Her work on novel techniques for processing soy recently won the 2005 Canadian Agri-Food Award of Excellence for Innovation in Agriculture & Agri-Food.

She has a Bachelor’s degree in Chemical Engineering (University of Science and Technology, Ghana) and a Ph.D. in Food Science (McGill University, Montreal).

2014 Protein Trends & Technologies Seminar Presentation Description:
Of Things to Come: DIAAS and How the World Will Measure Protein Quality 

From food scientists selecting protein ingredients for optimal label claims to international decision makers determining which foods fit best into a sustainable food supply for the planet’s growing population, FAO’s proposed new method for scoring protein quality will likely have far reaching effects. This presentation provides an overview of the current PDCAAS and proposed DIASS methods for quantifying protein quality and reviews the possibility of adoption by agri-food industries and regulatory agencies such as the US FDA for labeling and other purposes. Examples of how to determine ingredient combinations for the most complete amino acid profiles and strongest label claims using both PDCAAS and DIAAS will be given.

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