Thursday January 09, 2014, at 14-15, sr 1, EE-house
Professor Edgar Chambers IV, Kansas State University
Title: Issues in Testing Products in Multiple Countries
Professor Edgar Chambers IV is a distinguished professor and the Sensory Analysis Center Director at Kansas State University.
Thursday February 06, 2014, at 14-15, sr 1, EE-house
Dr. Elsa Goncalves, Agriculture and Veterinary National Institute of Lisbon, Portugal
Title:“Fruit and vegetables research at the Agriculture and Veterinary National Institute of Lisbon, Portugal”.
The National Institute for Agricultural and Veterinary Research, I. P. (INIAV), Portugal is a state institute which develops research activities in different areas and supports different industry activities. One of the main areas of activity is in Food Science and Technology. An overview of the different works and particular in Fruits and Vegetable area will be discussed. The focus will be quality kinetics change in frozen fruit and vegetables, where the influence of blanching process and the frozen storage under isothermal and non-isothermal conditions in these products will be demonstr
Thursday March 06, 2014, at 14-15, sr 1, EE-house
Dr. Marika Lyly Vaasan Oy
Title “Developing a cholesterol-lowering bread based on oat beta-glucan fibre
The cholesterol-lowering effect of oat beta-glucan fibre is well-known. It has been scientifically proofed and acknowledged by authorities in the USA and in Europe. However, developing a good-tasting bakery product qualifying for the health claim is challenging, since beta-glucan is sensitive to degradation during the baking process. Degradation may weaken the cholesterol-lowering effect. This case study describes the development of a cholesterol-lowering bread, which is now commercially available.
Dr. Marika Lyly is the research director Vaasan Oy
influence of blanching process and the frozen storage under isothermal and non-isothermal conditions in these products will be demonstr
Thursday April 10, 2014, at 14-15, Walter Hall, EE-house
Professor Joanne Hort, University of Nottingham, SABMiller Chair of Sensory Science & Head of Brewing Science
Title: ‘Beyond the bubbles: the contribution of carbonation to the sensory perception of beer.
Thursday April 24, 2014, at 14-15, Walter Hall, EE-house
Professor Mikael Fogelholm, University of Helsinki Department of Food and Environmental Sciences. (Head of the Department).
Title: New Nordic and Finnish dietary recommendations – old stuff or revolutionary ideas?
I will describe the need, use and process of recommendations and highlight the reasoning behind some new things in both the Nordic and Finnish recommendations.