Graduate Seminar
Spring 2017 Seminars are held Tuesdays, 3:30-4:30 p.m., in FScN Room 23 unless otherwise noted. See the schedule below. If you are unable to attend the seminar in person, or would like to view a recording of a past Spring 2017 seminar, please access the WebEx hosted webinar Here
Coordinators: Dr. Mindy Kurzer (Nutrition), mkurzer@umn.edu, 612-624-9789; Dr. Baraem (Pam) Ismail (Food Science), bismailm@umn.edu, 612-624-5-0147.
January 17
Welcome back pizza party
January 24
Exploiting polyphenol chemistry to enhance benefits of whole grains to colon health
Joseph M. Awika, PhD
Texas A&M University, College Station, TX
Soil & Crop Science Department / Nutrition and Food Science Department
Dr. Awika’s research focus is grain chemistry and biochemistry: Identifying mechanisms by which secondary plant metabolites and minor grain constituents can be optimized to improve food quality and human health. The focus is on how grain polyphenols interact with food macromolecules during processing, and the consequences of such interactions relevant to food eating quality, and health-promoting attributes. Current research investigates synergistic interactions of specific grain polyphenols in food matrix, and effect of complexation of the polyphenols with starch and proteins on macronutrient digestibility and functionality. He collaborates extensively with various international institutions in Zambia, Kenya, South Africa, Ethiopia, Mexico, China, and other countries to develop strategies that address grain quality, safety, nutrition, and food security.
January 31
CSI in food industry - a forensics briefing from the Cargill detectives
Jinping Dong, Ph.D.
Principle Scientist
IMN – Ingredient, Material and Nutrition
Cargill
Ever wondering what those CSI detectives do in their spare time? Well, some hide in the food industry. Instead of wearing badges, they wear lab coats. Instead of carrying guns, they haul microscopes, spectrometers and CT scanners around to look for foreign materials, contaminations, adulterations, off colors, off odors, or any extraneous things in food products and ingredients before they go out to the consumers. Please join us for a briefing of the forensics work from a Cargill food detective.Jinping Dong is currently a principle scientist working in Cargill Research and Development, leading a group specialized in food microstructure characterization. He also leads the Cargill global initiative for Food and Material Forensics, in which they help trouble shoot urgent food safety and quality issues that have large impact on consumer health and business value. Jinping joined Cargill in 2011. Prior to that, he had worked in the Characterization Facility at University of Minnesota for 9 years, with research and teaching focused on spectroscopy, microscopy and materials characterization. He has a Ph.D. in Chemical Engineering, M.S in materials science, and a B.S. in chemistry.
This seminar will not be available via webcast
February 7
Madurai to Minnesota? What's Next?
Dr. Kumar Mallikarjunan
Professor and Head
Food Science and Nutrition Department, University of Minnesota
February 14
No Seminar
February 21
Effects of cooking technique on fatty acid and oxylipin content of farmed rainbow trout (Oncorhynchus mykiss)
Katrina Flaskerud, MS Nutrition candidate
Adviser: Susan Raatz
Lactose Polymerization to Polylactose: Furthering Our Understanding for Commercialization
Alexandra Kuechel, MS Food Science candidate
Adviser: Tonya Schoenfuss
February 28
Foods and Digestive Health
Hannah Paruzynski, MS Nutrition candidate
Adviser: Joanne Slavin
Hannah's seminar will not be available via webcast
Eating behaviors related to food addiction differ between low-income lean/normal weight and overweight/obese African American and Native American women
Kate Opichka, MS Nutrition candidate
Adviser: Chery Smith
March 7
Influence of Molecular Mobility and Free Volume on the Oxidative Stability of Spray Dried Orange Oil
Abbie Hohman, MS Food Science candidate
Adviser: Gary Reineccius
March 14
No Seminar (spring break)
March 21
Iron deficiency in female state fair attendees
Kathleen Price, MS Nutrition candidate
Adviser: Dan Gallaher
University of Minnesota Applied Sports Nutrition Initiatives: Dynamics of Trust Building within an Interdepartmental Sports Medicine Team
Kaela Pittman, MS Nutrition candidate
Adviser: Len Marquart
March 28
Turning Waste into Value: Production of astaxanthin from algal fermentation using deproteinized whey permeate
Madeline Brandt, MS Food Science candidate
Adviser: Tonya Schoenfuss
Improving the quality and functionality of whole wheat tortilla
Xin Liu, MS Food Science candidate
Adviser: Len Marquart
April 4
Orthorexia Nervosa Prevalence in Diabetics
Caitlyn Shoemaker, MS Nutrition candidate
Adviser: Scott Crow
Leadership for Change in a Consumer and Technology Driven Food Industry: A report from the GFSI 2017 Annual Conference
Morrine Omolo, PhD Food Science Student
Adviser: David Baumler
April 11
Food Insecurity and Obesity: Experience from an Academic Weight Management Clinic
Cassie Hosfield, MS Nutrition candidate
Adviser: Shalamar Sibley
April 18
No Seminar
April 25
4-Hydroxy-2-trans-Nonenal (HNE),a toxic degradation product of fatty acids in fried chickens and donuts
Ning Yin, MS Food Science candidate
Adviser: A. Saari Csallany
May 2
Grain Endeavors: Evaluation of the Chemical and Functional Stability of Intermediate Wheatgrass Over Storage
Amy Mathiowetz, MS Food Science candidate
Adviser: Pam Ismail
4-Hydroxy-2-trans-nonenal (HNE), a Toxic Aldehyde, in Beef, Pork and Chicken Fats Heated at Frying Temperature (185℃)
Yan Cao, MS Food Science candidate
Adviser: A. Saari Csallany
