Sponsored by Decagon Devices, Inc.
10:00 – 11:00 a.m. Central*Free for IFT members and includes on-demand recording - This live webcast has a capacity of up to 1,000 attendees and registration is first come, first-serve.Moisture sorption isotherms provide valuable information about product quality and stability. However, they are often considered too time consuming to be useful to food R&D groups. Automation using the Dynamic Vapor Sorption (DVS) method has helped speed up static isotherm generation. In addition, the recent introduction of dynamic isotherm methods such as the Dynamic Dewpoint Isotherm (DDI) method has sparked interest due to its speed (test time days) and high resolution. The question of which method is better naturally arises. This webcast will compare and contrast DVS and DDI methods and then provide examples of why the methods complement each other, suggesting that to be most effective, a moisture sorption instrument should be capable of doing both methods. Learning objectives:
Product Developers; Company Management; Sales & Marketing Personnel; Plant Production Personnel; Quality Assurance Managers and Supervisors; Food Safety Specialists; Product Manufacturers; Research Staff; Regulators; Academics; Students
Beginner, Intermediate, and Advanced
Non-Member Registration Fee:
Member Registration Fee:
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05/25/11 10:00 AM
Dr Shelly J Schmidt
Professor of Food Chemistry
Univ Of IL Urbana Champaign
Shelly J. Schmidt received her Ph.D. in Food Science in 1986 from the University of Illinois at Urbana-Champaign. Dr. Schmidt has been a faculty member at the University of Illinois in the Departments of Food Science and Human Nutrition and Agricultural and Biological Engineering since 1986. Dr. Schmidt’s research expertise focuses on the elucidation of the relationship between water and solid mobility and the physical, chemical, and biological stability and the quality characteristics of food systems. Her teaching interests include writing for learning techniques, effective large enrollment course strategies, and the use of visual explanations to enhance her teaching and student's learning. She developed and regularly teaches an advanced level course on water relations in foods, both on campus and at a number of food companies.
Dr. Schmidt has received numerous research and teaching awards, including the 2008 Institute of Food Technologists Marcel Loncin Research Prize and the 2007 UIUC Campus Excellence in Undergraduate Teaching Award. Dr. Schmidt is a University Scholar and a Distinguished Teacher/Scholar, a Fellow of the Institute of Food Technologists, and a professional member of the Institute of Food Technologists and the American Chemical Society. Dr. Schmidt's husband, Art, is a Research Assistant Professor in the Department of Civil and Environmental Engineering, University of Illinois at Urbana-Champaign. They have two children, Robbie and Annie. The Schmidt family enjoys living in the country with their Australian Shepard, Shadow.
Decagon Devices, Inc.
Brady Carter is a Research Scientist at Decagon Devices, Inc. Before joining Decagon, he was an Assistant Research Scientist at Washington State University. Brady received his bachelor degree in Botany from Weber State University in 1997 and his master’s degree in Cereal Chemistry from Washington State University in 1999.
Sharon W McCabe
Sharon McCabe is managing partner and CEO of NetPac Systems, providing process and packaging solutions to the food industry. Prior to forming NetPac, she has provided technical solutions from concept to finished product for Fortune 50 companies in FDA regulated industries. Her expertise in analytical testing methods include 10 plus years R&D for Pharmacia UpJohn, Research Triangle Park, in Total Parenteral Nutrition, pioneering particle size analysis using laser light diffraction and surface science. Graduating Magna Cum Laude, BS Chemistry, with concentration in analytical chemistry, coupled with graduate studies at NC State University in polymers with focus in materials science, has led to a dynamic and impactful career in service to the food industry. She currently serves as Chair-elect with the Longhorn Section of IFT and has been appointed 2012 IFT’s Annual Meeting Scientific Program as a member of IFT’s Food Processing & Packaging Subpanel.