• Dr. Jeff Broadbent
• Dr. Jong-Su Eun
• Dr. Silvana Martini
• Dr. Donald J. McMahon
• Dr. Brian Nummer
• Dr. Marie Walsh
• Dr. Robert Ward
• Dr. Allen Young

Click on the following link to access UEN’s series on cheese science:

http://www.uen.org/tv/cheese/scientist.php

Marangoni’s research has demonstrated the relationship between food microstructure and physiological response in humans.  It facinating and important work.  I hope you will join us for a luncheon event organized by the Center for Advanced Nutrition.  Please RSVP.    The luncheon and speaker talks will be held at the Junction on USU campus.

ABSTRACT

Structuring liquid oils using non-conventional strategies: organogels, crystal hydrates and polymers

Alejandro G. Marangoni

Dept. of Food Science, University of Guelph, Guelph, ON N1G2W1, Canada

Increasing public concerns over excessive saturated and trans fat intake from manufactured food products has lead to the search for alternative strategies to structure liquid oils into semisolid fats without addition of large amounts of unhealthy trans and saturated fats. Surfactant-like small molecules have been shown to self-assemble into long fibrils, effectively causing oil gelation at concentrations as low as 0.5%. Phytosterols, ceramides, and 12-hydroxystearic acid have been shown to be effective organogelators. Liquid oils can also be structured by microencapsulation within multilamellar vesicles, with walls composed of monoglyceride hydrates in the alpha-gel state. The surface potential of these monoglyceride vesicles is then adjusted so as to maximize inter-vesicle interactions and the formation of a cellular solid with oil-filled cells. These monoglyceride gels have recently been proven to have excellent functional characteristics in baking applications as well as for omega-3 oil stabilization. High-molecular weight polymers such as ethylcellulose have also been successfully used by our group to gel oil in the absence of water. This development of a polymer-stabilized organogel is very promising since these polymers are widely available and are food-grade. The development of a new way to make fat exploiting the self-assembly properties of food-grade molecules is at hand.

ABOUT DR. ALEJANDRO MARANGONI

Alejandro Marangoni is a professor and Canada Research Chair in Food and Soft Materials Science at the University of Guelph.

His work concentrates on the physical properties of foods, particularly fat crystallization and structure. He has published over 200 refereed research article and four books.

He is the recipient of many awards including a 1999 Premier’s Research Excellence Award, the first Young Scientist Award form the American Oil Chemists’ Society (2000), a Canada Research Chair (2001, renewed in 2006), two Distinguished Researcher Awards from the Ontario Innovation Trust (2002), a Career Award from the Canadian Foundation for Innovation (2002), an E.W.R. Steacie Memorial Fellowship (2002) – given to the top 6 Canadian scientists from all disciplines – and the T.L. Mounts Award from AOCS in 2004.

Dr. Marangoni is a past chair of the Natural Sciences and Engineering Research Council of Canada’s Plant Biology and Food Science Grant Selection Committee, member of NSERC’s E.W.R. Steacie Memorial Fellowship selection committee, Editor-in-Chief of Food Research International (Elsevier), and an Associate Editor of the Journal of the American Oil Chemists’ Society (Springer).

Dr. Marangoni has co-founded two high-technology food companies and is the co-recipient of the 2008 Guelph Partners of Innovation “Innovator of the year” award for his discovery of a zero trans, low saturate shortening alternative which could revolutionize the baking industry.

The Harry W. Startup Jr. Scholarship!

If you are a student interested in confections don’t miss this opportunity to work with thelocal candy industry!!!! The deadline for the application is April 6, 2010 for the FY 2010/2011.  The requirements to apply for this scholarship are:

(1) to be enrolled in an IFT accredited university in the state of Utah,

(2) to have a minimum GPA of 3.0, and

(3) have a strong interest in confectionery science

Don’t miss this opportunity.  Please download this application form:  Application for Harry Startup Scholarship

Student Research Poster Competition

April 6, 2010

Southtowne Expo Center

Call for Abstracts Due date:  March 22, 2010, 5 pm

Download Application Form

The next Expo.  in Sandy, Utah on April 6th 2010 is the best opportunity for anyone in the food and candy business to find all the information, ingredient suppliers, and experts in one place.

Seminars will be held during the day.  The Expo. runs 5:30pm – 8:30pm.  More information about speakers and topics will be be available soon so please check back.

LOCATION:  South Towne Expo Centre, Sandy UT

Schedule this event in your calendar now!

To register please visit:  http://www.iftutah.org/register_to_attend

To download the FLYER please click here:  2010 Food and Candy Expo Flyer _5_

SUPPLIERS !!!

Don’t miss your chance to exhibit?  This is a golden opportunity to connect with customers and prospects throughout the Rocky Mountain regions.

For your information about exhibiting please visit:  http://www.iftutah.org/events

This position is tenure track (70% Extension, 25% research, and 5% service) within the Department of Nutrition, Dietetics and Food Sciences. Duties include, but are not limited to:

1. Development of Extension programming to assist small businesses and entrepreneurs with production and processing of quality foods. The specific areas of extension programming will be dependent on the changing needs of clientele throughout the state and may include:

a. one-on-one product development assistance.

b. designing and formulating foods for improved human nutrition.

c. new food uses for agricultural products.

d. develop food entrepreneurship skills among high school and university students.

2. Maintain a research project with the Utah Agricultural Experiment Station. Research can be basic or applied in nature, and it should support and be aligned with extension major programming.

Responsibilities The successful candidate will be responsible for development of extension programming to assist small businesses and entrepreneurs with production and processing of quality foods. The specialist will coordinate academic and outreach services of the department’s Food Innovation Laboratory, including development of food entrepreneurship skills among students, and provide support for existing Extension programs including Sustainable Agriculture, Food Safety, Organic Foods, Food Security, Diversified Agriculture (http://extension.usu.edu), and the Utah’s Own program sponsored by the Utah Department of Agriculture and Food (http://utahsown.utah.gov/). Additional programming will provide assistance to the Utah food industry towards meeting regulations and implementing current processing technologies.

The lab continues to grow and we are happy to welcome some of our newest members.  Ricardo Tejeda joined our lab in September as an undergraduate student.  Vern Hart, joined the lab in December as a Research Assistant while completing his Ph.D. in the Physics Department.  All these new additions were possible thanks to the financial support of several multinational companies, federal grants,  and private agency funding, and funding from Utah State University.

As usual, Curtis Maughan is taking care of the sensory lab.  The cheese and meat descriptive panel and the consumer panels are keeping him busy.  Also,  our descriptive panelists (meat and cheese) must be thanked for the service they provide to the Department, the University and the community in general.

Other members of the lab, such as Suyapa, Rebekah, and Richard are making progress in their projects and we are looking forward to publish their data in 2010.   Last, but not least, we will like to congratulate Jiwon Lee for graduating this December and hope that she will be back in the Department as a graduate student next Fall.

As you can see, lots of things happened this year, and we hope that next year will be as productive as this one!

Have a Happy Holiday Season!

The UPR program Access Utah is sponsored by the Utah State University Center for Advanced Nutrition.  For more information about UPR please visit:  www.upr.org

It was the first time for CAN to exhibit at the event  but notwithstanding we had incredible results and looking forward to converting this to new business for the Center.  There is no doubt that the nutritional supplements, energy bar, and meal replacement is alive and well.  The isles were packed with prospects for two solid days and all vendors we talked with were very pleased with their results.

I was pleased to be part of the incredible team that worked the booth and visited numerous exhibits to promote CAN.   I look forward to Supply Side West 2010!

Please contact any of our 2009 Supply Side West team for more information:

Dr. Michael Lefevre  michael.lefevre@usu.edu

Sheryl Aguilar  RD., CDE  sheryl.aguilar@usu.edu

Janet Radford Bergeson RN. MS  janet.bergeson@usu.edu

Winona Perry  winona.perry@usu.edu

Dr. Robert (Bob) Ward  robert.ward@usu.edu

Dr. Korry Hintze  Korry.Hintze@usu.edu

Dr. Silvana Martini  silvana.martini@usu.edu

For more information please also visit the Center for Advanced Nutrition at  www.can.usu.edu

We all hope to see you at Supply Side West 2010!

The Center for Advanced Nutrition (CAN), led by a team of internationally-recognized scientists with an impressive history of experience and expertise, fosters interaction and conducts research with private commerce and academic institutions at state, national, and international levels.

CAN offers laboratory and clinical nutrition services.  Please click here CENTER for ADVANCED NUTRITION SERVICES for more information.

Representative for CAN will be available at this year’s Supply Side West in Las Vegas, Nevada on November 12 and 13.  They will be  pleased to discuss how the Center’s services can  benefit your business or organization.

For more information about Supply Side West visit: http://www.supplysideshow.com/west/.

I look forward to seeing you there.