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.
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.