[Nettime-bold] [ot] [!nt] \n2+0\ Food Structure and Functionality Symposium 2002

[integer@www.god-emil.dk]

Food Structure & Functionality Symposium 2002

May 5 to 8, 2002, Palais des Congres de Montreal, Montreal, Quebec, Canada

held in conjunction with the 93nd AOCS Annual Meeting & Expo (www.aocs.org)

webaddress at the AOCS site:  http://www.aocs.org/member/division/fsff/index.htm

Food Structure and Functionality Forum Bulletin Board:
http://www.aocs.org/ubbcgi/ultimatebb.cgi

Tentative Technical Program Schedule (as of November 2nd, 2001)

Sunday, May 5th
Short Course - Understanding structure-function relationships in food systems through specific
localisation methods and microscopy. Contact: Marcel Paques  (Paques@nizo.nl)
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Monday, May 6th-Morning
Opening of symposium - Opening remarks

Plenary Speaker and presentation of Division Achievement Award

Dairy Applications Session. Chairs: Mark Auty, Dairy Products Research Centre, TEAGASC, Ireland (mauty@moorepark.teagasc.ie ) and Harjinder Singh, Massey University, NZ (H.Singh@massey.ac.nz)

Some Observations of a Microscopist, Author, and Reviewer on Structural Studies of Milk Products. M. Kalab, Agriculture and Agri-Food Canada, Canada                    

Effect of Emulsifiers and Processing Conditions on Microstructure of Milk Fat/Sunflower Oil Blends. S. Martini1, M. Cerdeira1, C. Puppo1, R.W. Hartel2, and M.L. Herrera1,3, 1CIDCA, UNLP, CONICET, Argentina; 1University of Wisconsin-Madison, USA; 3University of Buenos Aires, Argentina

Texturization of Dairy-Based Spreads. Y. Shi, B. Liang, and R.W. Hartel, University of Wisconsin-Madison, USA

Localization of Whey and Casein in Cheeses Using Microscopy and Immunochemistry Techniques. Y. Wang and D. Pechak, Kraft Foods, U.S.A

Manufacturing Yoghurt Structures with a Predicted Consumer Preference. M Langton and A. Astrom, SIK, Sweden

Dynamic Confocal Imaging of Tension and Fracture in Composite Food Materials. D.P Ferdinando1, K.P Plucknett2, and V. Normand3, 1Unilever Research, UK; 2DERA, UK; 3Firmenich SA, Switzerland

TBA - Topic: Dairy powders/caramels. C. Attapattu, University of Wisconsin, USA

Monday, May 6th - Afternoon
Colloidal and Interfacial Sciences Session. 
Chairs: Marcel Paques  (Paques@nizo.nl ) and David Pechak (Dpechak@kraft.com)

Protein Polysaccharide Interactions. C.G. De Kruif, NIZO Food Research, Netherlands (keynote speaker)

To Be Announced. B. Campbell, Kraft Foods, USA

Structure in Heat Treated Low_Fat Emulsions. R. Ofstad and V. Hoest, MATFORSK, Norway

Fatty Acid Salts-Induced Gels of Food Proteins: Their Rheological Properties and Structural Changes of the Proteins During Gelation. N. Yuno-Ohta, Nihon University, Japan

Wheat Gluten Proteins. A.S. Tatham, IACR Long Ashton research Station, United Kingdom

Interfacial Composition and Stability of Oil in Water Emulsion formed with Mixtures of Milk Proteins and Polysaccharides. H. Singh and Y. Hemar, Institute of Food, Nutrition and Human Health, Massey University, NZ

Dedicated Poster Session

Division Board Meeting
--------------------------------------------------------------------------------------------------------------------
Tuesday, May 7th - Morning
Agricultural Applications of Microscopy and Imaging Session/ joint with Feed Microscopy Division. Topic: Food Contamination 

contacts: Mark Auty, Dairy Products Research Centre, TEAGASC (mauty@moorepark.teagasc.ie ) and  Marge McCutcheon, West Virginia Department of Agriculture, USA (Feed Microscopy Division)

Forensic tampering. F. Platek, FDA (keynote speaker) 

Contaminants in Food Processing. D. Kittleson, Pillsbury

How to approach contaminant identification. M. Auty,  Dairy Products Research Centre

Growth promoters. P. Klink, South Africa

Identification of plant material.  D.F. Wood, USDA

To Be Announced. J. Makowski

Quanitation of Total Fat and Fat Quality in Cheese and Dairy Products Using Membrane Separation Technology. V.C. Gordon, Safety Associates, Inc., USA

Additonal speakers to be announced.

Division Luncheon and round table (expert) discussion. Topic to be announced

Tuesday, May 7th - Afternoon 
Microbiology and Food Session Chairpersons: Judy Arnold and Ida Yates, USDA, ARS, Russell Research Center, USA 

Prevention of Bacterial Fouling on Food Equipment Surfaces. J.W. Arnold, USDA, ARS, Russell Research Center, USA

Probiotics and Their Use in Food Animal Production. R. Droleskey, USDA, ARS, SPARC, USA

The Effect of High Pressure Steriliztion on Listeria Inoculated Seafood. K.R.S. Schneider and M.V.W. Wood, University of Florida, USA
                                                        
Food Microstructure Investigations by Atomic Force Microscopy. J. Thornton, Digital Instruments/Veeco Metrology Group, USA

Controlling Growth of the Toxigenic Fungus, Fusarium Verticillioides. I. Yates and J. Arnold, Russell Research Center, ARS, USDA, USA

Division Members Meeting (immediately following the afternoon session)
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Wednesday, May 8th- Morning
Ingredients and Food Processing Session- Chairpersons:  Diana Kittleson, Pillsbury Co, TPC Labs, USA; and Bernhard Tauscher, Federal Research Center for Nutrition, Germany

Non-Invasive Quality Determination of Fruit and Vegetables: Application of a Multi-Wavelength NIR-Diode Laser Array. B. Tauscher, Federal Research Center for Nutrition, Germany

Characterisation of the Application of Novel Oil Structurants. E. Floeter, F. Gandolfo, and W. Hogervorst, Unilever Research Vlaardingen, The Netherlands

High Pressure Processing. E. Ting and  E. Raghubeer, Flow International, USA

Microstructure of Rice Starch Isolates. D.F. Wood1, A.M. Ibanez_Carranza2, and C.F. Shoemaker2, 1USDA, ARS, WRRC, USA; 2University of California, USA

To Be Announced. F. Escher, B. Conde-Petit, ETH, Switzerland

To Be Announced. M. Michel, Nestec Ltd., Nestle Research Center, Switzerland

To Be Announced.  M. Salmenkallio-Marttila , VTT Biotechnology, Finland

Wednesday, May 8th - Afternoon
New Methods and Techniques for Food Structure and Functionality Analysis Session
Chairpersons: Kathy Groves, Leatherhead Food Research Association, England; and Maud Langton, SIK, Sweden

Quantifying Microstructures through Image Analysis. G.M.P. van Kempen1,  M. van Ginkel2, C.L. Luengo Hendriks2, L.J. van Vliet2, and S. Singleton3, 1Unilever Research 
Vlaardingen, Netherlands; 2Delft University of Technology, The Netherlands; 3Unilever Research Colworth House, Great Britain            

Cryo-TEM of Biopolymers in Comparision with Other TEM-techniques. M. Langton, A. Altskar, and A.-M Hermansson, SIK, Sweden

Freeze-substitution and low temperature embedding of dairy products for electron microscopy.   
A.K. Smith and H.D. Goff, Department of Food Science, University of Guelph, Canada      

Recent Advances in our Understanding of the Relationship Between Crystallization Behavior, Microstructure and Rheological Properties of Fat Crystal Networks. A. Marangoni, University of Guelph, Canada

Spectroscopic Prediction of Rheological Properties in Grains. F. Meadows and F. Barton USDA, ARS, QARU, USA

Staining Techniques for Detection of Components in Fish Muscle. K. Hanneson Eggen and G. Enersen, Matforsk, Norway

Closure of Symposium
----------------------------------------------------------------------------------------------------------------------
Posters

Relationships between Microstructure and Rheological Properties of Model Lipid Systems. B. Liang, Y. Shi, and R.W., Hartel Univ. of Wisconsin-Madison, USA

Minor Biomolecules from the Olive Drupe to Olive Oil: The Technology and the Well-being Effects. N. Uccella, CIRASAIA-Mediterranean Agrifood Research Centre, Calabria University, Italy

Formation and Physical Properties of ?-Fat Gel. I: Macroscopic and Microscopic Observations. K. Higaki1, Y. Sasakura1, I. Hachiya1, and K. Sato2, 1Meiji Seika Kaisha Ltd., Japan; 2Faculty of Applied Biological Science, Hiroshima University, Japan

Formation and Physical Properties of ?-Fat Gel. Ii: In situ Observation of Gel-Formation Processes. K. Higaki1, Y. Sasakura1, I. Hachiya1, S. Ueno2, and K. Sato2, 1Meiji Seika Kaisha Ltd., Japan; 2Faculty of Applied Biological Science, Hiroshima University, Japan 

Formation and Physical Properties of ?-Fat Gel. III: Rheological Properties. K. Higaki1, T. Koyano1, I. Hachiya1, and K. Sato2, 1Meiji Seika Kaisha Ltd., Japan; 2Faculty of Applied Biological Science, Hiroshima University, Japan

Formation and Physical Properties of ?-Fat Gel. IV: Why and How? K. Sato1, K. Higaki2, T. Koyano2, and I. Hachiya2, 1Faculty of Applied Biological Science, Hiroshima University, Japan; 2Meiji Seika Kaisha Ltd., Japan













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