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Engineering Challenges Facing Sustainable Food and Beverage Processing: A Dialogue with Industry and Academia

Shor, L. M., University of Connecticut
El Enshasy, H. A., Institute Bioproduct Development, Universiti Teknologi Malaysia
Block, D. E., University of California, Davis

Current innovations in the food industry are improving the value, quality, production efficiency, and sustainability of food production. In many cases, these innovations are focused on improving safety, minimizing energy or water use, and/or enhancing the recovery and re-use of byproducts and wastes. In this session, industry leaders representing cheese, candy, general food, beer and wine making industries will offer their perspective on current trends in food production. The session will conclude with a moderated panel discussion focused on identifying the most pressing challenges and emerging solutions for increased sustainability across the food industry over the longer term.



Paper abstracts are public but to access Extended Abstracts, you must first purchase the conference proceedings.


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AIChE Members $150.00
AIChE Graduate Student Members Free
AIChE Undergraduate Student Members Free
Non-Members $225.00