Another summer full of great science, fruitful conferences, and next steps! Some of the highlights are listed below.
Two publications recently came out through collaborations with other UW-Madison labs.
- Lee, C- Kim, S.J., Dietrich, R.B., GIRARD, A.L., Boydston, A.J. † 2024. Additive manufacturing via protein denaturation. Green Chem. https://doi.org/10.1039/D4GC02932A
- Liu, C., GIRARD, A.L., Hartel, R.W., Bolling, B.† 2024. Improved analysis of grape seed extract by liquid chromatography–high resolution mass spectrometry (LC-HRMS) reveals that proanthocyanidin-protein interaction mechanisms in cream depend on degree of polymerization. Food Chem. https://doi.org/10.1016/j.foodchem.2024.139432
Multiple lab members presented their latest work in various forums.
- Lily presented “Examining polyphenols to reduce off-flavors associated with protein-rich plant ingredients” at the AOCS annual meeting in Montreal, Canada in late April.
- Rachel presented “Demonstrating the value of dairy ingredients in protein- and fiber-enriched extruded snack foods” at the Wisconsin Dairy Innovation Hub Symposium in Madison, WI in May.
Rachel at the DIH Symposium. - Shima, Sanjana, and Tayana each presented posters at the Plant Protein Innovation Center (PPIC) 5th annual meeting in Minneapolis, MN in late May. Shima: “Assessing genetic diversity on structural and functional properties of soy protein”; Sanjana: “Effect of pH on functionality of soy protein fibrils”; Tayana: ” Producing protein films with biobased plasticizers as a sustainable plastic packaging alternative”.
Tayana, Shima, and Sanjana at the PPIC meeting. - Shima presented “Comparative gelability analysis on 20 different soybean genotype varieties” at the Conference of Food Engineering (CoFE) in Seattle, WA in late August.
We also said goodbye to several lab members who took their next professional steps. We wish them all the best!
- In May, our undergrads Caden and Hailey graduated with their BS degrees in Food Science. Caden is joining Kerry as a Research, Development, and Applications graduate on their snacks and seasonings team, while Hailey is an Associate Bakery Scientist at Pure’s Food Specialties.
- At the end of June, Rachel “graduated” from our lab as a postdoc. She is now an Assistant Professor of Chemistry at Roberts Wesleyan University.
- In August, Tori successfully defended her master’s thesis. On the same day, she accepted a job as a Technologist at Smuckers.
Finally, Audrey was absent from the lab this summer because she and her husband welcomed twin sons into their family in May!
As we head into the fall semester, we are excited about the research we’re doing and look forward to a productive year.