Plant Proteins and Other Co-Products of Oil Processing:
Separation Technologies and Industrial Applications

Saturday, May 3, 2014

 

Organizers: Jane Whittinghill, DuPont Nutrition & Health, USA; Mac W. Orcutt, DuPont Nutrition & Health, USA.

 

Attendees:

• Students will greatly benefit from the course by giving them an industrial perspective on current methods and techniques used in the industry.

• Researchers and product developers will be able to update and freshen up on their knowledge of plant proteins, processing and application trends, as well as get updates on new and amended regulations that could impact their work in the protein area.

 

Course Description:

This program will explore plant oil processing, separation techniques and the different co-products produced and their use in different food and non-food applications. Researchers and product developers will update their knowledge of plant proteins, processing, and application trends, in addition to learning about new and amended regulations.

 

7:30 am   Registration
8:15 am

Introduction.
Mac Orcutt, Fellow, DuPont Nutrition & Health, USA; 
Jane Whittinghill, Senior Applications Scientist, DuPont Nutrition & Health, USA.
8:20 am   Processing of Oil and Food Protein From Soybean Using Non-Chemical Technology.
Wilmot Wijeratne, Director of Food Technology, Harvest Innovations, USA.
9:20 am   Designing Soy Based Meat Analogue Using Extrusion Technology.
Mian Riaz, Professor, Texas A&M University, USA.
10:20 am   Break
10:50 am   Use of Plant Protein in Foods and Beverages: Handling, Processing, and Challenges.
Followed by Commercial Product Tasting.
Jane Whittinghill, Senior Applications Scientist, DuPont Nutrition & Health, USA. 
11:50 am   Lunch Break
1:00 pm   Soy Protein Ingredients for Enhancement of Meat Products.
Mac Orcutt, Fellow, DuPont Nutrition & Health, USA.
2:00 pm   Creating Value: Functional and Physical Characteristics of Soy Protein Polymers in Non-Food Industrial Applications.
Richard Gagnon, Senior Research Scientist, DuPont Nutrition & Health, USA.
3:00 pm   Break
3:30 pm   Dietary Consumption of Plant Proteins: an Update on Nutritional Benefits and the Policy Landscape.
Glenna Hughes, Research Scientist-Global Nutrition, DuPont Nutrition & Health, USA.
4:30 pm   Discussion/Attendee Feedback
5:00 pm   Adjourn

 

Standard Price: $495 Through February 28; $595 Through March 28; After March 28 $695
Student Price: $195

 

Additional Short Courses:

Analytical Techniques: Quality Control, Process Control, and Refinery Optimization
Fundamentals of Edible Oil Processing and Refining