Presentation: The Protein Bridge: Linking Protein Structure to Function and Applications
Speaker: Julie Emsing Mann, MSc, Staff Scientist, Snacks and Adjacencies Research, The Hershey Company
Julie Emsing Mann, MSc, is a Staff Scientist at The Hershey Company in the Snacks and Adjacencies Research group where she currently leads programs focused on protein technology development and application. Julie’s background includes diverse ingredient functionality expertise from confectionery to nutritional products focused on better-for-you formulations. Examples include: protein and fiber ingredient selection, reduced fat and sugar, and nutrient content claim formulations for bars, beverages and confectionery products. She has 18 years of experience in various functions within Hershey, including: research, product development, open innovation.
Julie received her Food Science degrees from Pennsylvania State University (B.S.), and Drexel University (M.S.). Julie is the author of 4 patents with 2 additional patents pending.
2015 Protein Trends & Technologies Seminar (Technical Program)
Proteins are complex molecules with a broad range of structures, functionality and attributes. Film-forming, emulsifying, gelling, viscosity enhancing or structure creating: these are just some of the attributes possessed by proteins that make them invaluable in food and beverage formulations. Understanding the link from structure to function allows for a tailoring of protein for desired functionality. An examination will be made of the physiochemical properties of proteins and factors to take into consideration when assessing proteins for various applications. A glimpse at some recent developments in specialized proteins will also be provided.