Cereals & Grains Association
Log In

Enzymes in Grain-Based Applications

Registration available HERE!

Enzymes are becoming increasingly important in grain-based products, including processed foods, beverages and fermentation ethanol, because of their impact on processing and on the final product. Join this timely pre-meeting workshop with expert presentations discussing current issues on the use of enzymes in grain-based applications. You’ll leave the workshop with a better understanding on specific solutions enzymes offer to the product development researcher.

Topics will include*:

9:00 – 9:10 Introduction , Peter Moodie, Enzyme Development Corporation

9:10 – 10:00  How enzymes are commercialized via classical and GMO and A brief discussion on the economic and environmental impact of going NonGMO. Peter Moodie, Brian Murdoch, Enzyme Development Corporation

10:00 – 10:30  Enzymes for the USA brewing and distilling industry. Patrick Chrisman, Enzyme Development Corp

10:30 – 10:45  Break

10:45 – 11:30 The production of Baijiu (Chinese Rice Wine) and the enzymes and microbes developed during the grain pretreatment -Dr. Jiang Peng Zou, Guizhou Guotai Wine & Spirits Co., Ltd, China

11:30 – noon  Panel on morning presentations and open Q&A from participants

Noon – 1:00 PM  Lunch   

1:00 – 1:45  Enzyme Proline-specific endopeptidase – Matthew Farber, Ph.D. Assistant Professor of Biology, Director of USciences Brewing Science Program

1:45 -  2:30  Review of the use of lipase and phospholipases in baking and egg yolk – Todd Forman, Novozymes North America Inc., U.S.A.

2:30 – 2:45  BREAK

2:45 – 3:30  Evaluation of new techniques to measure the quality of enzymes in Malt – Barry McCleary,      Megazyme International, Ireland

3:30 – 4:30  Commercial applications of Proteins and Enzymes such as trypsin & lysozyme expressed in corn – Dr. Allan Kramer, Sioux Biochemical, U.S.A.

4:30 – 4:45 (or more time as needed) Panel of afternoon presenters for open Q&S from Participants

Immediately following Q&A:   An introduction to Baiju session, Dr. Jiang Peng Zou, Guizhou Guotai Wine & Spirits Co., Ltd, China

 *Preliminary; subject to change.

When? Saturday, October 22, 9:00 a.m. – 6:00 p.m.

Who should attend? Food Scientist, Product Development, Marketing, Academia and as well as non-scientists. All those interested in expanding general and specific knowledge of the commercial uses of enzymes

Registration fee includes workshop, course material and lunch.

Due to the special nature of this training, space is limited and preregistration is required.

Workshop Director: Peter Moodie, Enzyme Development Corp.

Fee: Member $395; Nonmember $425; Student $130 

Registration available HERE (workshop registration only),
through the conference registration page (as an addition to your conference registration) or 
Complete the registration form to fax or mail.