Biotechnologies for Valorization and Characterization of Food Proteins and Co-Products

Chair(s)

• 

  Jose Carlos Garcia-Garcia, PhD (he/him/his)

  Senior Director, Research Fellow
  Procter & Gamble
• 

  Dai Hashimura, MS (he/him/his)

  Senior Scientist
  Amano Enzyme U.S.A. Co., Ltd.
  Elgin, IL, United States
• 

  Laura Castellanos-Suarez, PhD (she/her/hers)

  Graduate Research Assistant
  Food Science and Technology
  The Ohio State University
  Columbus, OH, United States

Presentations:

• 8:35 AM – 8:55 AM PST

  Harnessing Fermentation Technology to Overcome Functionality Challenges in Pulse Protein Ingredients for Food Applications
  

  Presenting Author: Ramona Cheriaparambil, MS (she/her/hers) – University of Massachusetts Amherst

  Co-Author: Lutz Grossmann – University of Massachusetts Amherst
• 8:55 AM – 9:15 AM PST

  Bioconversion of agricultural wastes into chitin: fungal-based production strategy for cheese whey treatment
  

  Co-Author: Bishnu Karki, PhD – South Dakota State University

  Presenting Author: Anye C. Nora Drum (she/her/hers) – South Dakota State University
• 9:15 AM – 9:35 AM PST

  Sustainable bioconversion of ice cream waste into bioenergy and bioproduct
  

  Presenting Author: Yi Zhang – The Pennsylvania State University
• 9:35 AM – 9:55 AM PST

  Sustainable production of functional protein hydrolysates from dairy and poultry byproducts: A Biotechnological approach
  

  Presenting Author: Laura J. Castellanos-Suarez, PhD (she/her/hers) – The Ohio State University

  Co-Author: Osvaldo Campanella – The Ohio State University

  Co-Author: Rafael Jimenez-Flores – The Ohio State University

  Co-Author: Macdonald Wick – The Ohio State University