Fat Mimetic Strategies in Food Applications I

Chair(s)

• 

  Nuria Acevedo, PhD (she/her/hers)

  Sr Principal Scientist
  Food Science and Human Nutrition
  Griffith Foods / Iowa State University, United States
• 

  Reed Nicholson, PhD

  Senior Food Scientist
  Savor Foods Ltd
  San Jose, California, United States

Presentations:

• 10:35 AM – 10:55 AM PST

  Development of Fat-Mimetic Scaffolds for Cultivated Meat Application
  

  Presenting Author: Mursalin Sajib, PhD (he/him/his) – University of Massachusetts Amherst (UMass)

  Co-Author: Inyoung Choi – University of California, Davis (UC Davis)

  Co-Author: Andrew J. Gravelle – University of California, Davis

  Co-Author: Nitin Nitin – University of California, Davis
• 10:55 AM – 11:15 AM PST

  Legume Starch and Flour-Based Emulsion Gels as Adipose Tissue Mimetics in Plant-Based Meat Products
  

  Presenting Author: Stacie Dobson, MSc (she/her/hers) – University of Guelph

  Co-Author: Elyse Czapalay – University of Guelph

  Co-Author: Alejandro G. Marangoni, PhD (he/him/his) – University of Guelph
• 11:15 AM – 11:35 AM PST

  Development and characterization of lentil protein foam-templated oleogels as potential plant-based fat mimetics
  

  Presenting Author: Mary-Ann Chen (she/her/hers) – University of California, Davis

  Co-Author: Lei Ji – Arla Foods

  Co-Author: Jasmin S. Yang (she/her/hers) – University of California, Davis

  Co-Author: Andrea J. Tam, PhD – Pepsico

  Co-Author: Juliana M. L. N. de Moura Bell (she/her/hers) – University of California, Davis

  Co-Author: Andrew J. Gravelle – University of California, Davis