Claire Boyle is finishing her Master’s degree in Food Science at the University of Minnesota with an emphasis in Protein Chemistry. Her research centers on the oilseed Camelina sativa and its potential use in food systems as a novel, plant-based ingredient. Claire has worked extensively on the optimization of protein and fiber extraction from camelina seeds, structural characterization of the extracted constituents, and analysis of functional properties to evaluate camelina’s feasibility as a food ingredient.
Prior to her graduate education, Claire received her Bachelor’s degree in food science from the University of Minnesota, where she spent time researching modification of whey protein and its impact on digestibility, nutritional quality, and functionality. In regard to her professional pursuits, Claire hopes to remain involved in ingredient research in a capacity that allows her to engage her passion for scientific communication to both technical and non-technical audiences.
About her talk:
This talk will highlight the chemical characteristics of dietary fiber isolated from the oilseed Camelina sativa, a novel plant source of dietary fiber that has been minimally studied. Its potential for contribution to food applications will be discussed.