PhD Candidate
University of Guelph
University of Guelph
Guelph, Ontario, Canada
Stacie Dobson is a Ph.D. Student at the University of Guelph supervised by Dr. Alejandro Marangoni of the Food, Health and Aging Laboratory. Her research focuses on plant protein and starch functionality in plant-based food systems. Her current project is aimed at creating a high-protein, plant-based cheese analogue and isolating plant proteins to create materials with desired functional properties. Stacie also obtained her Master’s degree under the supervision of Dr. Marangoni, where she developed a novel process for the creation of a fibrous meat analogue. Stacie also has a certificate as a Professional Culinary Chef, which has helped her further understand the food industry and create products with desired tastes and textures.
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Improved Functionality of Native Legume Starch Gels Via Amylose-Lipid Complexation
Monday, April 29, 2024
10:52 AM – 11:09 AM EDT
Monday, April 29, 2024
11:35 AM – 11:55 AM EDT
Monday, April 29, 2024
2:26 PM – 2:43 PM EDT
Monday, April 29, 2024
2:43 PM – 3:00 PM EDT
Tuesday, April 30, 2024
11:15 AM – 11:35 AM EDT
Adipose Tissue Mimetics for use in Plant-Based Meat Analogues
Wednesday, May 1, 2024
9:15 AM – 9:35 AM EDT