Registration Link

Advancements in Application and Measurement of Glass Transition in Foods


Decagon Sponsored by Decagon Devices, Inc.

September 27, 2011
11:00 am 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.

In this webcast, participants will learn how glass transition temperature (Tg) and food polymer science are recognized as providing important information regarding the stability of amorphous foods, especially amorphous food powders. Glass transition has been linked to stickiness and caking of food powders, crystallization, texture, and chemical stability.

Traditionally, glass transition (Tg) was determined using thermal techniques, but recent advancements in producing high resolution, dynamic isotherms has made it possible to use moisture sorption isotherms to observe glass transition and determine critical water activities.

Learning Objectives:

IFT is committed to providing science-based education and has measures in place to ensure IFT and sponsored webcasts are of quality science and research. IFT members and staff scientists review proposed topics and make a final determination on content and presenter selections, best suited for IFT audiences.

Intended Audience(s): 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
Learning Level(s): Beginner, Intermediate, and Advanced
Non-Member Registration Fee: $49
Member Registration Fee: FREE
Student Registration Fee: FREE
Presentation Date: 09/27/11 11:00 AM
Duration: 90 Minutes


Dr. Yrjo H. Roos
University College Cork

Brady Carter
Research Scientist
Decagon Devices, Inc.

Dawn Bohn
Dir of Off Campus Program & Teaching Assoc
Univ of Illinois