Please email to ratzan@aesop.rutgers.edu, as an MS Word attachment, the title of your presentation and short abstract in the following format:

 

 

        Title:                       Font Arial,  Size 12, bold, centered

                                                      (Skip one line)

        Your Name:            Font Arial,  Size 12, bold, centered

                                                      (Do not skip any lines)

        Type of Seminar:    Font Arial, Size 12, bold, centered

                                               For example:  M.S. Seminar or M.S. Seminar-Plan B, or

                    Initial Ph.D. Seminar or Final Ph. D. Seminar

                                                      (Skip 2 lines)

 

        Short Abstract:       Font Arial, Size 12, full-justification, do not indent.

Your abstract should include the topic of your research and results to-date.

                                                (Skip 1 line )

 

Advisor:  Dr. ____, Department, College, Rutgers University

 

 

 

Be sure you have checked your document for accuracy, punctuation and spelling including scientific words that should be italicized etc.  The announcement that will go out to students, faculty, and staff will come directly from the information you provide.

 

Please keep your abstract to one brief paragraph, approximately 7–10 lines.  The handout you will copy for the actual seminar should be longer, (please refer to Dr. Rosen’s guidelines for seminar presentations) but for announcement purposes, please be brief.

 

 

SAMPLE A

 

Abstract Title

 

Your Name

Initial Ph.D. Seminar

 

       
The health benefits of soy proteins have caught people’s attention due to the large amount of research reports and approval of a health claim linking soy protein and coronary heart disease (CHD) reduction by the U.S. FDA in November 1999. However, the major problem of soy-based food products and soy ingredients is the formation of various powerful off-flavors. Although food scientists in industry are eager to apply soy proteins to their products, it is a challenge to eliminate off-flavor problem. The objective of this study is to investigate the effects of soy protein on flavor quality in cookie baking system. The project is carried out with the use of solid-phase microextraction (SPME) technique and gas chromatography/mass spectrometry identification. The cookie ingredients are based on and modified by Method 10-53 from approved methods of the American Association of Cereal Chemists (AACC).  The volatile extraction parameters in SPME method follow Cai’s study (3). The volatile flavor components are categorized into five distinguished groups, strecker aldehydes, pyrazines, lipid oxidation components, furanones and other nitrogen-containing compounds.

 

Advisor:  Your Advisor, Advisor's Department, Rutgers University