Sponsored by Decagon Devices, Inc.
September 27, 201111:00 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.
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.
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
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09/27/11 11:00 AM
Dr. Yrjo H. Roos
University College Cork
Yrjö H. Roos is Professor of Food Technology (1999-) at University College, Cork, Ireland. He is native of Finland with MSc in Food Chemistry and Technology (1982) and PhD in Food Technology (1987) from University of Helsinki. He worked in Dairy Industry (Valio/Kuivamaito Ltd.) as Project Manager (Infant Formula Powders; Butter Production; Freeze-Drying; Spray Drying) (1987-1989) and consultant (1989-1991). He was Postdoctoral Associate in the Department of Food Science, Rutgers, the State University of New Jersey, USA (1989-1991) and carried out research on water relations and glass transitions in food systems with Professor Marcus Karel. He served as Professor of Food Technology (1991-1992) and Professor of Cereal Technology and Head of the Department (1992-1993) in Department of Food Technology, University of Helsinki. He was appointed as Senior Research Fellow in the Academy of Finland for two subsequent periods (1992-1995 and 1995-2000). He served as Head, Department of Food and Nutritional Sciences, University College Cork (2003-2008) and Dean, Faculty of Food Science and Technology (2003-2009). Professor Yrjö H. Roos has an extensive track record of international collaborative research in the EU R&D Fourth Framework Programme, Finnish and Irish national programmes and industry. He is the author of one book and editor of two other published books and author of >100 peer reviewed, original research papers, >80 reviews and articles, and about 150 abstracts and presentations. He appears on ISIHighlyCited.com as a highly cited scientist in the field of Agricultural Science. His research interests are in crystallization, freezing, dehydration, encapsulation, reaction kinetics, state transitions and water relations of food and related systems. He is an elected member of the Central Committee of International Symposium of Water in Foods (ISOPOW) and member of several international scientific organizations. He is co-editor of Food Engineering Reviews and a member of editorial boards of five Journals and Book Series. He is a frequent reviewer of books, research articles, theses and proposals for more than 50 Journals and Institutions. He has supervised >20 MSc and PhD students and numerous visiting students.
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.
Vstng Asst Prof
Univ of Illinois
Dr. Bohn graduated from the University of Illinois at Urbana, Champaign with a Bachelor of Science degree in food science in May, 1998. Upon the completion of her degree, Dr. Bohn became an Operations Manager at the Beloit, Wisconsin Frito-Lay site. In August of 2000, she returned to the University to begin her graduate work. The main focus of her doctoral research was the development, validation, and uncertainty analysis of a novel method that utilized dynamic vapor sorption coupled with fast-gas chromatography as a means to study how temperature and humidification affect volatile release from amorphous carbohydrate systems. Her research also focused on coupling dynamic vapor sorption with differential scanning calorimetry to study how humidification affects the glass transition temperature of, and subsequent volatile release from, amorphous carbohydrate volatile entrapping systems. After she earned her Ph. D. in 2004, Dr. Bohn returned to the food industry, this time in a research and development role, as a Sr. Scientist for Diageo Global Supply. In 2006, Dr. Bohn returned to the University of Illinois once again as a visiting assistant professor and is now the Director for Off-campus Programs/Teaching Associate for the Department of Food Science and Human Nutrition.