Presentation Schedule

Sunday, 4 June 2006

1:25 p.m.    Welcome, Introductions, and Announcements. S. Koseoglu, Filtration and Membrane World LLC, USA.

1:30 p.m.    Basic Principles of Soy Flour, Concentrate, and Isolate Preparations. S. Koseoglu, Filtration and Membrane World LLC, USA.

2:00 p.m.    Flavor Chemistry of Soy Products. K. R. Cadwallader. Illinois Center for Soy Foods, University of Illinois at Urbana-Champaign, USA.

2:45 p.m.    Enzymatic and Chemical Protein Modifications. N. S. Hettiarachchy, University of Arkansas , USA.

3:30 p.m.    Coffee/Tea Break

4:00 p.m.    Protein Extraction System Design and Desolventization of Defatted Flakes. R. W. Ozer, Crown Iron Works, USA.

4:30 p.m.    Centrifuge and Decanters in Soy Protein Processing. E. Viola, Westfalia Separator, Inc., Brazil.

Monday, 5 June 2006

9:00 a.m.    Technology of Soymilk Production. R. Hermínio Moretti, FEA-UNICAMP.

9:30 a.m.    Basic Principles of Extrusion Technology. A - S. Le Corre, Clextral Inc., USA.

10:00 a.m.    Coffee/Tea Break

10:30 a.m.    Membrane Filtration of Proteins: Microfiltration and Ultrafiltration. M. S. Braun, GEA Filtration, Niro Inc, USA.

11:00 a.m.    Texturized Vegetable Protein Products. A - S. Le Corre, Clextral Inc., USA.

11:30 a.m.    Plant Design Considerations: Flash Desolventization and Alcohol Extraction of Flours for Protein Concentrates. P. Van Dooselaere, n.v. DeSmet s.a. Technologies & Services, Belgium.

12:00/Noon    Lunch

1:30 p.m.    How to Mask Beany Flavor in Soy Products. R. Li, Savory Application, Givaudan Flavor , USA.

2:00 p.m.    Uses and Applications of Soy Proteins in Baking. B. Limpert, Soy Protein Solutions Business Unit, Cargill, USA.

2:30 p.m.    Soybeans as a Multiple Source of Biomolecules in Food and Health Products. M. Ines Genovese Rodrigues, University of São Paulo, Faculty of Pharmaceutical Sciences, Brazil.

3:00 p.m.    Coffee/Tea Break

3:30 p.m.    Uses and Applications of Soy Proteins in Meat Products. V. Lobo, ADM, USA.

4:00 p.m.    Uses and Applications of Soy Proteins in Nutrition Bars and Beverages. A. Camargo, The Solae Company, Brazil.

4:30 p.m.    Rapeseed Proteins as Compared to Soy Proteins: Functional Ingredients of Tomorrow. U. Thiyam, Fraunhofer Institute, Germany.