Professor
South Dakota State University
Brookings, SD, United States
Clifford Hall III is currently a professor in the in the Dairy and Food Science Department at South Dakota State University (SDSU). He oversees research on pulse quality and utilization of pulses in food systems and oversees the annual U.S. Pulse Quality Survey. His primary research areas include the utilization of non-traditional crops in food products. Examples include omega-3 fortification from flaxseed in extruded bean snacks, use of pulse proteins as egg replacers, effects of extrusion on pulse components and sensory and stability characteristics of pulses, pulse flours and pulse fortified products. In addition, methods for deflavoring of pulse flours and impact of storage on pulse composition has most recently been areas of research.
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Flavor characteristics of plant protein and methods to mitigate undesirable flavors
Tuesday, May 2, 2023
9:10 AM – 9:30 AM MDT