Dr. Jimmy T. Keeton Ingredient Technology Workshop

Saturday, June 17, 2017

Time: 9:00 am - 4:00 pm
Cost: $75 Professional and Non-Member / AMSA Student Members
Location: Rosenthal Meat Center Texas A&M University

Tentative Agenda:

9:00 a.m. - Welcome and Course Objectives

9:15 a.m. - Keynote- Dr. Jimmy T. Keeton, Professor Emeritus, Texas A&M University

10:00 a.m. - Improving Product Functionalit

     Jim Anderson – Phosphates, ICL Specialties

      Mark Frenzel – Starches, John R. Whit

11:00a.m. - Improving Product Functionality - Animal and Plant Proteins

     Mac Orcutt, Solvaira

     Austin Lowder, Dupont

12:00 a.m. - Lunch

1:00 p.m. - Improving Product Heath/Safety – Nitrite and Antimicrobials

      Andy Milkowski, University of Wisconsin

2:00 p.m. - Improving Product Quality - Natural Ingredients/Alternatives to Conventional Ingredients

     Gary Sullivan, University of Nebraska

3:00 p.m. - Break

3:15 p.m. - Innovations and Challenges in Ingredient Technology – Round Table Discussion

Michael Yeater, Kraft Heinz

Austin Lowder, Dupont

Mark Frenzel, John R. White

Mac Orcutt, Solvaire

3:45 p.m. - Course Evaluations/Wrap Up

4:00 pm - Adjour

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