Professor and Director, Plant Protein Innovation Center, Food Sci and Nutr, University of Minnesota
University of Minnesota
St Paul, MN, United States
Dr. Pam Ismail, is an Associate Professor, Department of Food Science and Nutrition, University of Minnesota. She has over 20 years of experience in Food Chemistry research focused on analytical chemistry, protein chemistry, and chemistry and fate of bioactive food constituents. Her research focuses on chemical characterization and enhancement of functionality, safety, bioavailability, and bioactivity of food proteins and phytochemicals, following novel processing and analytical approaches. Dr. Ismail is the founder and director of the Plant Protein Innovation Center. She is also currently serving as the Food Science Undergraduate Program Chair. She is the recipient of a “Distinguished Teaching Award” and an “Outstanding Professor Award”.
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Functionality of pea protein globulins: Does their relative ratio matter?
Tuesday, May 2, 2023
9:50 AM – 10:10 AM MDT