Food Ingredient Formulation Development with Novel Real-time Technique

August 27, 2020 | News Type: Technology: , ,

Application of Real-time Characterization Technique, Quartz Crystal Microbalance with Dissipation, in Food Industry: Bioactive Encapsulation and Shelf Life Studies

Nanoscience Instruments is proud to host Dr. Alireza Abbaspourrad and Dr. Younas Dadmohammadi from Cornell University as they present some of their novel findings on bioactive incapsulation and self life studies in a free webinar on August 27th.

Abstract

Food ingredients and their in-matrix interactions significantly determining the quality (i.e., color and texture) and perception profile (i.e., taste, flavor, and aroma) of food. Food shelf life is another critical factor influencing both quality and perception. Therefore, to move away from the old-fashioned method, cook and look, and embrace a more sustainable approach, the ingredient formulation is a key step. In this vein, understanding the physical and biochemical characteristics of food ingredients at the molecular scale and mimicking real-time molecule-molecule and molecule-saliva interactions yield insights into efficient food formulation and enhanced perception profile in the oral cavity. To achieve this goal and advance our understanding of food ingredients and turn that knowledge into practical applications, cutting-edge technology such as Quartz Crystal Microbalance with Dissipation is employed. Using this information, we can develop new formulations for food products with a better understanding of how the ingredients will play a role in food quality and desired perception.

In this webinar, we will discuss a couple of food applications using QCM-D information targeting (i) the encapsulation of bioactive component, N-Acetyl-L-Cysteine, to mask its off-flavor and (ii) improving the shelf life stability of C‐phycocyanin (a natural blue colorant) in the beverage.

Original Air Date: August 27th, 2020

Presenters:
Alireza Abbaspourrad, Ph.D.
Cornell University

Younas Dadmohammadi, Ph.D.
Cornell University

Alireza Abbaspourrad Bio:

Alireza Abbaspourrad, Ph.D.

Dr. Abbaspourrad is an Assistant Professor of Food Chemistry and Ingredient Technology at Cornell University, Department of Food Science. He is co-author of 154 peer-reviewed publications and 13 provisional/granted patents. Due to his interest in microfluidic systems, he started to focus on microfluidic systems towards sperm sample preparation since September 2017, and so far, his group could file a patent on microfluidic-based sperm separation technology and submitted two papers in prestigious peer-reviewed journals. Dr. Abbaspourrad received his M.Sc. in Organic Chemistry from Ferdowsi University in Iran. He did his graduate work on synthesis and surface modification of zeolites at the Isfahan University of Technology, receiving his Ph.D. in Organic Chemistry in 2006 in Iran. He visited National Institute for Nanotechnology at the University of Alberta in Canada as a visiting scholar in 2003. Afterward, he established two chemical startups. In 2009, he joined Prof. David Weitz’s group at the School of Engineering and Applied Sciences at Harvard University, where he studied fabrication of functional materials at interfaces, structural emulsions, encapsulation of ingredients, and controlled release systems using drop-based microfluidics as well as conventional microencapsulation techniques.

Younas Dadmohammadi Bio:

Younas Dadmohammadi, Ph.D.

Dr. Younas Dadmohammadi is a Research Associate at Cornell University. He is leading multi-disciplinary projects and mentoring a group of graduate and undergraduate students. His field of interest forges much-needed connections between engineering, food, and life science. Younas trained as a chemical engineer through a B.Sc., M.Sc., and Ph.D. from Iran. Younas has been experienced as an industry advisor for the chemical industry and served as faculty in universities for more than seven years. In 2009, Younas was invited to Texas A&M University as a Research Scholar working on cross-disciplinary projects. Then, he moved to Oklahoma State University, where he received his 2nd Ph.D. working on a DOE-funded project focusing on machine learning, modeling, and optimization integrating both microscopic and macroscopic scales. His findings were peer-reviewed and published in several papers. In 2014, Younas joined the industrial research consortium in Oklahoma, working directly with industry to raise funding and develop innovative solutions for industry challenges to minimize the research and development cost.