2019 Protein Trends & Technologies Seminar
Technical Program: Formulating with Proteins
Speaker: James D. House, Ph.D., P.Ag., Professor & Department Head, Dept. of Food and Human Nutritional Sciences, University of Manitoba
Presentation: The Impact of Processing on Protein Quality Measurements: Implications for Protein Content Claims
Dr. House is Professor and Head (since 2009) of the Department of Food and Human Nutritional Sciences, University of Manitoba. He completed his Ph.D. in amino acid nutrition and metabolism from the University of Guelph in 1996. From 1996-98, Jim worked as a post-doctoral fellow in the Department of Biochemistry at Memorial University of Newfoundland, where he was the recipient of a Medical Research Council of Canada Fellowship in 1998. In the fall of 1998, he joined the University of Manitoba. Jim has received the young investigator awards from Canadian Society of Animal Science (CSAS) and the Canadian Society for Nutritional Sciences. He has maintained research programs in 3 primary areas: 1) understanding factors regulating sulphur amino acid metabolism in animals; 2) developing functional foods of animal origin, with particular emphasis on egg science; and 3) determining factors influencing the quality of dietary proteins. In 2018, Dr. House was elected as President for the Canadian Nutrition Society. Additionally, he serves on the Canadian Advisory Council of ILSI North America, and has been recently appointed to the Editorial Board of AOAC. His research program is funded via NSERC Discovery Grants, as well as numerous tripartite funding programs involving industry and government partners.
Dr. James D. House, Professor and Head,
Department of Food and Human Nutritional Sciences,
Faculty of Agricultural and Food Sciences
University of Manitoba,
R3T 2N2
Email: james.house@umanitoba.ca
2019 Protein Trends & Technologies Seminar:
Technical Program: Formulating with Proteins
Title: The Impact of Processing on Protein Quality Measurements: Implications for Protein Content Claims
Presentation Description:
Promoting protein-rich foods to consumers requires an understanding of the evidence needed to support nutrient content claims. Depending on country regulations, claims generally require evidence of protein quality, as measured by methods including the Protein Digestibility-Corrected Amino Acid Score (PDCAAS), the Protein Efficiency Ratio (PER) and perhaps in the future, the Digestible Indispensable Amino Acid Score (DIAAS). These methods essentially reflect two key parameters: 1) the amino acid composition of the protein, and 2) the extent to which the protein is digested and the amino acids absorbed and made available for the body’s needs. This presentation will look at research into how food processing technologies, including extrusion, thermal processing, fermentation and isolation impact the measured values of plant protein quality.
