Food formulation

Propiedades y Actividades Clave de las Proteínas

Propiedades y Actividades Clave de las Proteínas

Haga clic aquí para ver la página inicio. Las propiedades y actividades clave de las proteínas incluyen la hidratación (importante para la solubilidad y proporcionar viscosidad); interacciones proteína-proteína (por ejemplo, la precipitación y la gelificación); y las...

2017 Sweetener Systems Conference

2017 Sweetener Systems Conference

RELATED LINKS TO THE 2017 SWEETENER SYSTEMS CONFERENCE  Sweeteners Systems Conference Sponsors & Exhibitors Directory  Sweetener Systems R&D Academy The 2017 Sweetener Systems Conference (2nd annual) was held on November 7, 2017 in Lombard, IL, USA. It is the...

Winston A. Boyd

Winston A. Boyd

Winston A. Boyd, Ph.D., Principal Consultant and Owner, Earthwise Technology   Winston A. Boyd, Ph.D., is a food industry consultant with leadership experience and expertise in technical, operational, regulatory, food safety, M&A and business development...

Winston A. Boyd

Webb Girard

Webb Girard, MSc, Senior Director of Research & Development, Culinex, LLC and a member of Global Food Forums' Advisory Board Webb Girard, MSc, Director of Technology, Culinex, is a veteran project manager focused on projects requiring technical expertise in...

Inspiring Insights & Visions for the Future Conference

Inspiring Insights & Visions for the Future Conference

I was privileged to attend Food Processing’s Food Leaders Summit 2015 in April in Chicago. This event provided inspiring insights & visions for the future conference, but it also explored the frontiers of food innovation. Speakers provided rare but important...

Winston A. Boyd

Scott Martling

Scott Martling, MS, Associate Director, Research & Development, International Food Network Scott Martling has been with IFN since 2002, servicing Fortune 500 clients across the food and beverage, supplement, and pharmaceutical industries. In 2008 he co-managed...

Winston A. Boyd

Robert McGorrin

Robert McGorrin, Ph.D., CFS, Jacobs-Root Professor and Department Head, Department of Food Science & Technology, Oregon State University   Robert McGorrin has been Department Head and Jacobs-Root Professor in the Department of Food Science & Technology at...

What Makes a Food Scientist or a Chef?

What Makes a Food Scientist or a Chef?

Many trends were discussed during presentations, on the exhibit floor and during social events at the 2013 Institute of Food Technologist (IFT) convention held June in Chicago.  Hot topics of conversation included how to increase interest in food science careers and...