Sugar Reduction in Food Applications

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Join the Department of Food Science and Nutrition for this seminar series event featuring guest speaker Eric Shinsato, Senior project leader with Ingredion Incorporated.

Sugar reduction is top of mind with many consumers.  Innovation is growing to meet the demand for good-tasting, reduced-sugar foods and beverages, often with the additional benefits of reduced calories and enhanced nutrition. This presentation will review many of the tools available to product developers and explore the challenges and successes in creating these new products.

Eric Shinsato has thirty-five years of experience in the food industry, with over twenty-five years in corn wet milling. He received his Bachelor’s of Science in Microbiology and Bachelor’s of Science in Food Technology from The Ohio State University, Columbus, Ohio.  As a member of the Customer Solutions Product Innovation group at Ingredion, he provides technical support to customers and commercializes new health and nutrition ingredients and sweetener products for the North American market. His product expertise is in sweeteners and modified food starches and specializes in bakery, coatings and confectionery applications.

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