Food Innovation and Engineering (FOODIE) Conference

December 2-4, 2018
Add to Calendar

The Food Innovation & Engineering Conference (FOODIE), hosted by AIChE’s Food, Pharmaceutical & Bioengineering Division (Division 15), will offer a chance for people from multiple disciplines (including food engineers, neurobiologists, physiologists, members of supply chain, and more, as well as chefs, restauranteurs, and foodies alike) to network and share ideas to improve the food world. The FOODIE Conference will discuss emerging technologies for food production, analyze strategies to connect industry and cuisine, and navigate methods to fit the consumer market. This three day conference will bring together leaders in the field of food technology, science, and industry, where attendees will have ample opportunities to network and foster innovation.


Call for Abstracts is now open until October 29th, 2018

Submit your abstract here

Register before November 2, 2018 for Early Bird Pricing

Register Now!

Modern consumers want food that is not only safe but also of high quality. They expect food suppliers to satisfy the consumers’ personal wants and beliefs, as well as pay attention to ethical issues, sustainability, and more. The food industry needs to evolve to meet these needs. Using innovation and engineering, food producers, as well as restaurateurs and even home chefs, can develop technologies and methods to better satiate consumers. With the growing world population and the increasing demand for safe and healthy food, innovative careers are now available in a variety of sectors, including food processing, bioprocessing, ingredient manufacturing, food packaging, machinery, equipment, instrumentation control, and pharmaceutical, nutraceutical, and health care.


The FOODIE 2018 Conference will focus on the qualities and properties of finished food products, technology and methods for production and processing of food products, and innovative technology emerging topics within food industries.

Explore the three major tracks this conference will highlight:

Submit your abstract here

Keynote Speakers:

Invited Speakers:

Novel Food Processing Technologies Panel Discussion

Advanced Manufacturing in the Food Industry Panel Discussion

This panel discussion held at the FOODIE conference will focus on new processing and manufacturing techniques available to food processors. Panelists from Manufacturing USA Institutes (RAPID and CESMII), NW Food Processors, a Napa winery, and DOE’s HPC4Manufacturing will talk about advanced manufacturing techniques that could be applied to the food industry. 

Engineers in Wine Making Panel Discussion


Organizing Committee:

Featured Speakers

V.M. (Bala) Balasubramaniam

V.M. (Bala) Balasubramaniam, is a Professor of Food Engineering at The Ohio State University (OSU), Columbus, OH. Bala received B.S. in Agricultural Engineering at Tamil Nadu Agricultural University, India, M.S. in Post-harvest Technology from Asian Institute of Technology, Thailand and PhD in Food Engineering from The Ohio State University.

Prior joining OSU as a faculty member in 2002, Dr. Bala was working as a post-doctoral associate at University of Georgia Center for Food Safety and Quality Enhancement, Griffin, GA (1994-95) and Associate Research Professor at IIT National...Read more

Mark Burns

Prof. Mark A. Burns is the Executive Director of Mcubed and Research Innovation in the Office of the Vice President for Research, the T. C. Chang Professor of Engineering, and a Professor in both Chemical Engineering and Biomedical Engineering at the University of Michigan.Read more

Kathiravan Krishnamurthy

Kathiravan is an assistant professor of food science and nutrition at the Illinois Institute of technology. Kathiravan has experience in nonthermal food processes, pulsed light processing and modeling and simulation.Read more

Suresh D. Pillai

Suresh D. Pillai, Ph.D. is the Director of the National Center for Electron Beam Research at Texas A&M University. He is a Professor of Microbiology and Texas AgriLife Research Faculty Fellow at Texas A&M University. He holds a joint appointment in the Departments of Nutrition and Food Sciences and Poultry Science.Read more

Nicole Rawling

Nicole is the Director of International Engagement at The Good Food Institute. In that role, she works with governments, scientists, companies, investors,  entrepreneurs, and nonprofits worldwide to support the development of plant-based and clean meat. Nicole has a B.S. in international affairs from Georgetown School of Foreign Service and a law degree from Northwestern University School of Law. She spent eight years at an international law firm advising Fortune 500 companies and executives in internal investigations and securities issues. Before joining The Good Food Institute team...Read more

Leslie Shor

Dr. Shor leads the Engineered Microhabitats research group. Microbes important in nature, in medicine, and in the industry generally live in complex communities and inhabit intricate, micro-structured habitats. The theme of the Engineered Microhabitats research group is to systematically understand the actions and interactions of microbial communities living in complex micro-habitats. This work has direct applications to biofuel production, environmental biotechnology, and medicine.Read more

Bryan Tracy

Bryan Tracy, PhD, is the CEO and co-founder of White Dog Labs, Inc. (WDL) Previously he was CEO and co-founder of Elcriton, which was acquired in 2014. WDL is inventing and commercializing biochemical technologies to produce renewable chemicals and fuels through novel technologies that simultaneously consume carbohydrate and gaseous feedstocks in fermentation.Read more

Gregory Ziegler

Greg Ziegler is professor of food science at Penn State University where for 29 years he has taught and conducted research on food process engineeringRead more