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Technical Session
Yellow Pea - Nutritional & Functional Benefits for Product Development Innovation |
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Meeting Information
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There is increased demand for sustainable, natural, non-allergenic, non-GMO nutritional and functional foods. Yellow pea (Pisum Sativum) is unique agriculture material meet this criteria with about 10 Million Tons of production annually. Pea protein provides high and easy digestion and has amino acid profile close to FAO nutrition recommendation for children ages 2-5. It is also a great emulsifier, texture modifier, and film former.
Yellow pea, to date, is much less known to consumers, food product manufacturers and food scientists, compared to traditional cereal and materials such as corn, soy, wheat, rice, potatoes.
This program will educate attendees to understand the nutritional and functional properties and how to incorporate yellow pea ingredients including protein, starch, and fiber into new food product development and innovation
This technical session is comprised of 3 presentations:
- Yellow pea-process, nutritional and functional properties, and formulation properties, Dr. Leon Zhou, Roquette America
- Pea protein in new food product development, Dr Youling Xioun, University of Kentucky
- Pea starch and derivitives in new food product development, Dr. Sakharam K. Patil, SK Patil & Associates, Inc.
Schedule:
7:00-7:30 AM: Continental Breakfast & Registration
sponsored by Roquette America, Inc.
7:30-9:00 AM: Presentations
9:00-9:30 AM: Questions & Answers
Fees: $10 CSIFT Members, $25.00 Non-members (Non-member fee includes a one-year CSIFT membership)
Seating is limited to 100! |
When:
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Link to Roquette Innovation Center
Where:
Roquette America, Inc.
2211 Innovation Drive, Geneva, IL 60134
Thanks to Roquette America for sponsoring this event!
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About the Speakers
Youling L. Xiong, Ph.D.
Dr. Youling Xiong is Professor and Research Coordinator in the Department of Animal and Food Sciences at the University of Kentucky. He received his Ph.D. from Washington State University and postdoctoral training from Cornell University.
His research primarily focuses on food protein functionality and applications, especially in meat processing. He is well recognized for his innovative research on protein and lipid oxidation and the development of antioxidant bioactive peptides from legume proteins and tuber proteins for food quality preservation. Dr. Xiong also teaches Food Chemistry, Food Proteins, Advanced Meat Science, and Animal Derived Foods.
Dr. Xiong has published more than 180 research papers and 25 book chapters, edited four books, and mentored 48 Ph.D. and M.S. students and 7 postdoctorals. He has delivered more than 60 invited or keynote presentations at national and international meetings. He has also consulted for a number of food companies.
For his persistent contributions to food science research, Dr. Xiong was elected to Fellow of the Institute of Food Technologists in 2010. In addition, he has received many other awards and honors, including the American Chemical Society’s Young Scientist Award (1997), the American Meat Science Association’s Achievement Award (1995) and Distinguished Research Award (1999), the Thomas Poe Cooper Distinguished Research Award (2009) and the University Research Professor Award (2011) from the University of Kentucky. Dr. Xiong is also an Associate Editor of Journal of Food Science and an editorial board member for a number of other international journals. He is the past chairman of the Muscle Foods Division of IFT.
Sakharam K. Patil, Ph.D.
Dr. Sakharam Patil is currently a president of S. K. Patil and Associates, Inc. a consulting company he started in 2002. The firm operates from Munster, Indiana with network of associates worldwide. The firm has consulted with several Fortune 500 food companies. Current interests include; cereal chemistry, flour milling, starch, carbohydrates, fermentation, ingredients for health/nutrition, gut health, dietary fiber, biotechnology, sweeteners, corn processing (dry & wet) and other food ingredients.
Prior to his current business, Dr. Patil held several positions at American Maize/Cerestar/Cargill (1978-2003) before his retirement in 2003. During his 25 year career at American Maize/Cerestar, he held assignments including Vice President of quality assurance, commercial development, marketing, R & D and technology transfer. During various assignments as a VP he built a very effective cross-functional product development & technology transfer program that enhanced product development, manufacturing and marketing efforts to develop new products and grow existing specialty products.
Prior to Am. Maize/Cerestar/Cargill, Patil held key positions in flour milling company with assignment in QA & process development and seed Biotechnology Company. Patil received his B.S. degree in agriculture from Poona University and M.S. degree in food technology from CFTRI (Central Food Technological Research Institute), Mysore University, India. He received a Ph.D. degree in grain science in form Kansas State University, Manhattan. Dr. Patil is currently an Adjunct Professor at the Whistler Center of Carbohydrate Research, Purdue University.
Leon Zhou, Ph.D.
Leon is currently Sr. Department Manager of Technology at Roquette America, Inc. He has been employed with Roquette for 17 years, starting his tenure in process technology and new ingredient development, then to application development, and now added responsibility of Regulatory and IP as well as human nutrition technical sales.
Leon’s research interests include product and process development of starch derivatives, sugar alcohols, low calorie bulk sweeteners, fibers, protein, and powder technology. He holds number US and world patents and published scientific papers in internal food science and technology journal and conferences.
Leon obtained his Ph.D. in food engineering at Pennsylvania State University and M.S. in food engineering at University of Massachusetts. He has conducted 2 years researches at Department of Food Science of Rutgers University before joining Roquette.
Questions?
Marty Roth, Chicago Section IFT Business Office, (630) 916-4960
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