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Lectures:Characterization of Functional and Sensory Properties of Select Commercial Food Protein Ingredients


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Presentation title: Characterization of Functional and Sensory Properties of Select Commercial Food Protein Ingredients

Time: 18:30 pm, May 21, 2019(Tuesday)

Place: D912, School of Food Science Technology, Jiangnan University

Reporter: Kimberlee Burrington, Wisconsin Center for Dairy Research


Brief introduction of presenter:

Kimberlee has a B.S. and M.S. in Food Science from the University of Wisconsin-Madison. She has been the Dairy Ingredient Applications Program Coordinator for the WI Center for Dairy Research since 1997. Using her 30+ years of experience in product development, she provides technical support for U.S. dairy processors and end users on dairy ingredient functionality and applications, specializing in yogurt, and beverages. She also provides technical support for food companies internationally through visits and seminars provided by the U.S. Dairy Export Council, such as SE Asia, China, Japan, and Korea. KJ is a Certified Food Scientist and a member of the Center of Excellence Committee for ADPI.


 


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