B. Pam Ismail

2019 Protein Trends & Technologies Seminal
Technical Program: Formulating with Proteins

Previously spoke at the  2015 Protein Trends & Technologies Seminar
Technical Program: Formulating with Proteins

B Pam IsmailPresentation: Plant Proteins: Structural and Functional Properties & Use in Foods and Beverages (See abstract below.)

Speaker: B. Pam Ismail, PhD, Director, Plant Protein Innovation Center and Associate Professor, Department of Food Science & Nutrition, University of Minnesota

B. Pam Ismail, PhD, is Director of the Plant Protein Innovation Center and Associate Professor, Department of Food Science & Nutrition, University of Minnesota. Pam has 20 years of experience in Food Chemistry research focused on analytical chemistry, protein chemistry, enzymology and chemistry and fate of bioactive food constituents.

Her research focuses on chemical characterization and enhancement of functionality, safety, bioavailability and bioactivity of food proteins and phytochemicals, following novel processing and analytical approaches. She has contributed research papers to a number of scientific journals including the Journal of Agricultural and Food Chemistry, Food Chemistry, Cereal Chemistry, Journal of Nutrition, Journal of Dairy Science, and International Dairy Journal.

Pam teaches a senior undergraduate level Food Analysis course and a graduate level Protein Chemistry course, and has received several teaching awards including “Distinguished Teaching Award” for undergraduate faculty in a tenured position, 2014, and “Outstanding Professor”, 2012.

 

2019 Protein Trends & Technologies Seminar (Technical Program)

TITLE: Plant Proteins: Structural and Functional Properties & Use in Foods and Beverages

By 2025, the global demand for protein ingredients is expected to reach 6.8 million tons and generate revenues of nearly $50 billion. Specifically, there is a growing interest in novel plant-based protein ingredients to replace partially a market sector that has been dominated by traditional protein ingredients such as milk and soy proteins. Reasons that have led to this interest include increasing cost of traditional protein ingredients, rising incidences of allergenicity, increasing number of vegan and health conscious consumers, and the constant search to overcome functionality limitations of specific proteins. Other drivers include a growing interest in sustainable and environment friendly sources, valorizing by-products by utilizing current processing streams, finding a unique and a competitive place in the market, replacing unfamiliar ingredients with functional proteins (clean label), and utilizing all possible resources to expand the overall ingredients supply.

The demonstration of equivalent or superior/new functionality of novel plant proteins compared to existing alternatives is essential to both the food industry and the consumer. However, there is limited consumer and producer knowledge of plant proteins other than soy. Food producers are seeking information on the nutritional, physiological and functional characteristics of plant proteins. This presentation will cover the evaluation of various plant proteins, from pea, camelina, and pennycress, highlighting their structural and functional properties as well as potential applications. Structural characteristics and functional properties of the protein concentrates, isolates and hydrolysates will be discussed and compared to reference proteins, whey protein isolate (WPI) and soy protein isolate (SPI).

2015 Protein Trends & Technologies Seminar (Technical Program)

TITLE: Considerations in Protein Ingredient Use: The Impact of Processing and Molecular Interactions

Description: While proteins have multiple functionality and physiological benefits making them attractive ingredients in many formulations, processing imparts some challenges pertaining to thermal stability, aggregation during storage, Maillard advanced products, and sensory quality, to name a few. Understanding the molecular interactions of various protein ingredients, including isolates and hydrolysates, in systems such as beverages and intermediate moisture foods would aid in choosing the most suitable protein ingredient and processing conditions for a particular application. This presentation will outline the effect of various processing and storage conditions on protein/protein interactions as well as protein interactions with other constituents.

 

 

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