PMCA Research Chat: Recent Episodes
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The PMCA Research Committee would like to welcome you to the Research Chat Podcast. Here we will be sitting down with advisors, students and industry professionals to talk more about the research that goes into those sweet treats we all love. Learn how this research benefits universities, students and businesses and why research is important to this industry.
On this episode we sit down "virtually" with Terianne Hamada to discuss her research on Effects of Alkalization on the Chemistry of Cocoa. As the twelfth recipient of the PMCA/Pennsylvania State Fellowship this fellowship honors the memory of Peter van B. Heide. Terianne Hamada, a Department of Food Science graduate from the Pennsylvania State University, [...]
PMCA Research Chair Eric Schmoyer, Barry Callebaut USA goes LIVE on location of the 2022 PMCA Production Conference to chat with PMCA Student Outreach Program Chair Carly Meck, Blommer Chocolate Company. The two discuss the ways in which both committees work with students in food science universities and how the two can work together to continue to [...]
PMCA Research Chair Eric Schmoyer, Barry Callebaut USA sits down virtually with Allison Brown, Pennsylvania State University and Nigel Sanders, Smart Confectionery Solutions, Inc. both members of the PMCA Research Committee to discuss what the committee is all about, their take on research and how it benefits the confectionery industry. Allison is completing the final year of [...]
PMCA Research Chair Eric Schmoyer, Barry Callebaut USA sits down virtually with Michael Jincks, IFF Innovation, Creation & Design to talk about functional ingredients in confectionery. Michael Jincks is the Senior Technologist at IFF Innovation, Creation & Design providing technical support and solutions to customers in North America in the areas of nutrition bars, snacks [...]
PMCA Research Chair Eric Schmoyer, Barry Callebaut USA sits down virtually with Anne Zaczek, Heirloom Cacao Preservation's Executive Director and Bill Copeland, Independent Consultant for Rare Cacao, LLC. PMCA first learned of the Heirloom Cacao Preservation (HCP) in 2019 and after teaming up for a webinar in 2020 decided to sit down again to find [...]
In this episode we thought we would do something a little different. We decided to sit down "virtually" with some of our Research Chairs of the past to find out about their time with the program, how it has changed and where they see research headed in the future. Douglas Lehrian, Ph.D. retired Senior Director, [...]
In this episode we sit down "virtually" with Professor Silvana Martini to learn more about the universities very own chocolate factory. Their mission and vision is to: teach, learn, collaborate and make chocolate...while having fun! You can find out more about the Aggie Chocolate Factory by visiting the following sites: https://aggiechocolatestore.com/ https://www.facebook.com/aggiechocolate https://www.instagram.com/aggiechocolate/ https://fb.watch/49XCD3fHs6/
In this episode we recap our latest series and get a glimpse of what’s coming next. As always we ask that you check us out online at www.pmca.com and on our social media platforms – Facebook, Instagram and LinkedIn
In this episode we sit down "virtually" with Allison Brown, a PhD student at the Pennsylvania State University. Allison is completing the final year of her PhD degree at the Pennsylvania State University where she studies a dual-title degree in Food Science and International Agriculture and Development. With her PhD research, she continues to study [...]
In this episode we sit down “virtually” with Erin Fleming, Sensory Scientist at Mars Wrigley. Erin was the 2013 recipient of the PMCA/Pennsylvania State University Fellowship. Her research was on “Psychophysical, Physiological, and Semantic Characterization of Oral Astringents” which focused on understanding how consumers perceive and describe oral astringency – a sensation defined as the [...]
In this episode we sit down “virtually” with Meriel Loquasto, Senior Sensory Scientist at Mars Wrigley. Meriel was the 2011 recipient of the PMCA/Pennsylvania State University Fellowship. Her research was on “A Novel Method to Assess Consumer Acceptance of Bitterness in Chocolate Products”. Meriel completed her B.S. in Food Science and Industry from Kansas State [...]
In this episode we sit down “virtually” with Qiaoqiao Dai, Product Development Scientist at the Coca-Cola Company. Qiaoqiao was the 2015 recipient of the PMCA/Pennsylvania State University Fellowship. Her research was on “The Effects of Alkalization and Roasting on the Free and Bound Phenolic Compounds in Cocoa Nibs and Shells”. Qiaoqiao has a B.S. in [...]