Module 1: Innovations in Product Development & Manufacturing Focused on Plant Proteins
- 1/13/2023 Juliana Bell (UCD): Development of bioguided processing strategies to produce foods with desired composition and functionality
- 1/20/2023 Girish Ganjyal (WSU): Role of extrusion processing in the development of plant-based protein products
- 1/27/2023 Buddhi Lamsal (ISU): Plant-based proteins: extraction and impact on functionality
- 2/3/2023 Andrew Gravelle (UCD): Alternative approaches to structuring edible oils
Module 2: Interactions between Food Processing & Health
- 2/10/2023: Ilce Medina Meza (MSU; Michigan) : Food processing and precision nutrition
- 2/17/2023: Kiruba Krishnaswamy (MSU; Missouri) Food fortification with micronutrients and industrial scale-up Links to an external site.
- 2/24/2023: Gail Bornhorst (UCD) Food breakdown during digestion & links to health
- 3/3/2023: Nitin Nitin (UCD) Machine learning approaches for developing and evaluating delivery systems
Module 3: Modeling Approaches to Improve Food Quality & Safety
- 3/10/2023: Dharmendra Mishra (Purdue) Inverse problems in food science
- 3/17/2023: Deepti Salvi (NCSU) and Nitin Nitin (UCD) Dosimetry-enabled validation approach for plasma technologies using machine learning approaches
- 3/24/2023: Dennis Heldman (OSU) Models for predicting quality of frozen foods
- 3/31/2023: Jiajia Chen (UTK) Integrated multiphysics and machine learning approach in modeling food processes