Agenda

All lecture and discussion sessions will occur at Hach Hall.  Lab work will occur at various locations within a 5-10-minute walk of the Hach Hall location.

Wed
Oct 13
8:15 AM Arrive at Hach Hall.

8:15 – 8:30 AM Welcome

8:30 – 9:00 AM Protein Chemistry

9:00 – 9:30 AM Protein Interactions

9:30 – 10:00 AM Introduction to Extrusion

10:00 – 10:30 AM Break

10:30 – 11:00 AM Flavorants and Colors

11:00 – 11:30 AM Using Rheology for Food Characterization

11:30 – 12:30 PM Lunch

12:30 – 5:00 PM Hands-on learning

Thu
Oct 14
8:30 AM Arrive at Hach Hall

8:30 – 9:00 AM Soy Protein Ingredients

9:00 – 9:30 AM Corn Protein Ingredients

9:30 – 10:00 AM Alternative Protein Nutrition

10:00 – 10:30 AM Break

10:30 – 11:00 AM Pongamia as an alternative protein

11:00 – 11:30 AM Legume Protein Ingredients

11:30 – 12:30 PM Lunch

12:30 – 5:00 PM Hands-on learning

Fri
Oct 15
8:30 AM Arrive at Hach Hall

8:30 – 9:00 AM Starch Protein

9:00 – 9:30 AM Insect Protein Ingredients (virtual talk)

9:30 – 10:00 AM Human Nutrition

10:00 – 10:30 AM Human Digestion

10:30 – 11:00 AM Pet Nutrition