You are invited to attend the Food Science department seminar on Wednesday April 20, 2022 at 4:10 PM PDT. You can attend in person in room 1207 RMI South, or virtually by Zoom.
Sophie Pinton, Bell Lab, will present her M.S. Exit Seminar, “Alternative Green Extraction Methods for Revitalizing Wine Grape Pomace”
Sophie's bio and the talk summary are in the PDF flyer.
Mark your calendar for spring quarter 2022 seminars:
April 27: Ph.D. Exit Seminar, Shiva Emami, Taha Lab, “Exposure to Antibiotic Residues from Seafood”
May 4 – June 1: First year Food Science graduate student presentations
Melanie Hanlon, M.S. student, Erin DiCaprio lab, “Variation in Biological and Chemical Characteristics of Cabbage-Based Ferment Produced in Home and Laboratory Conditions”
Hanna Louvau, M.S. student, Linda Harris lab, “Understanding growth and survival of Salmonella throughout the fermentation process of cashew cheese”
Jane Ong, Ph.D. student, Julien Delarue lab, “Sensory categorization of plant-based and dairy milks”
Truc Pham, M.S. student, Daniela Barile lab, “Analysis and characterization of plant proteins”
Maany Ramanan, Ph.D. student, Glen Fox and Christine Diepenbrock labs, “Impact of environment and genotype on the starch quality of malting barley”
Sadia Sattar, Ph.D. student, Taha lab, “Natural milk fat globules for in situ generation of bioactive lipids for targeting inflammation”
Emily Weintraut, Ph.D. Student, Glen Fox Lab, “NABLAB: Finding natural low-alcohol yeasts for beers”
Jessica Young, M.S. student, Glen Fox lab, “Hop creep: Quantified, understood and solved”
(NOTE DATE CHANGE) Alisha Kar, Ph.D. student, Gail Bornhorst lab, “Understanding the effects of different processing technologies on the digestion process and health”