Food Innovation and Engineering (FOODIE) Conference

December 2-4, 2018

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.

Registration Info

Submit Poster Abstracts | FOODIE Flyer

AIChE’s thoughts are with those affected by the California wildfires and the first responders doing all they can to help.

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:

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. There will be a free workshop after the panel, hosted by RAPID.

Novel Food Processing Technologies Panel Discussion

Engineers in Wine Making Panel Discussion

  • David Block, University of California Davis
  • Michael Rinker, Pacific Northwest National Laboratory
  • David Warter, E. & J. Gallo Winery
  • Scott Kozel, E. & J. Gallo Winery
  • Steve Peck, J. Lohr Vineyards and Wines
  • Kerry Shiels, Cote Bonneville Estate Bottled DuBrul Vineyard


Organizing Committee:


Impossible™ Burger (photo provided by Impossible Foods)

Taste the Impossible™ Burger at the FOODIE 2018 Reception

Experience the impossible and taste the Impossible Burger during the Poster Reception at FOODIE 2018! Love meat? Eat meat. Impossible™ meat delivers all the flavor, aroma and beefiness of meat from cows. But here’s the kicker: It’s just plants doing the Impossible.

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

Jim Bielenberg

Jim Bielenberg, PhD, is the former Chief Technology Officer of the Rapid Advancement in Process Intensification Deployment (RAPID) Manufacturing Institute. He has spent the last 15 years working in various areas of new technology development, including 12 years working at ExxonMobil.

He is a co-inventor on over a dozen technology patents across chemicals technology, refining technology, coal gasification, and biofuels processing. He received his BS from the Univ. of Nebraska and a PhD from the Massachusetts Institute of Technology (MIT), both in chemical engineering. He is...Read more

David Block

Since joining the Chemical Engineering faculty in 1996, Professor Block’s research has been focused on technology for wine fermentations and biopharmaceutical fermentation optimization based on historical process data and artificial intelligence. More recently, his work has included applications to biofuel production including the study of increased alcohol tolerance in microorganisms and of bio-based fuels.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

Angela Glassmeyer

As a Marketing Manager at MANE, Inc., Angela researches and presents on consumer trends and flavors for multiple categories, including snacks, bakery, confection, culinary, oral care, and pharma. She has also served as an Executive Board Member of the Ohio Valley Institute of Food Technologists since 2016. ...Read more

Richard Hartel

Dr. Hartel has been teaching Food Engineering at the University of Wisconsin-Madison for over 30 years and conducting research on a variety of projects related to phase transitions in foods.


The primary area of research encompasses food engineering with a particular emphasis on phase transitions in foods. Crystallization and glass transitions play an important role in determining textural and physical properties of many food products. Understanding these phase transitions is critical to proper design, development, and control of many food processes. In particular,...Read more

Ragab Khir

Dr. Ragab Khir is an Associate Professor of Food Engineering, Department of Agricultural Engineering, Faculty of Agriculture, Suez Canal University, Ismailia, Egypt, and Project Scientist at Department of Biological and Agricultural Engineering, University of California, Davis, USA.

Dr. Khir research interests are focusing on developing infrared radiation (IR) heating technologies for food processing that has promising merits including improved product quality and safety, increasing energy and processing efficiency, and reducing water and chemical usage, improving consistency and...Read more

Laura Kliman

Laura is a Senior Flavor Scientist at Impossible Foods, creating delicious plant-based meats through a deep understanding of chemistry and food. Her research involves understanding flavor generation using plant-based ingredients, focusing on minimizing off-flavors by identification of undesirable precursors and flavor reaction pathways. She also studies how various matrices affect flavor chemistry, release, and perception in order to develop improved flavor systems and products.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

David A. Mills

David Mills is a Professor in the Departments of Food Science & Technology and Viticulture & Enology at the University of California at Davis. Dr. Mills studies the molecular biology and ecology of bacteria that play an active role in gut health or fermented foods and beverages. In the last 20 years Dr. Mills has mentored over 30 graduate students and postdocs and published more than 180 papers, including seminal work on lactic acid bacterial and bifidobacterial genomics. At UC Davis, Dr. Mills has worked to define, investigate and translate the beneficial aspects of human milk and...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

Michael Rinker

Mr. Rinker is the Manager of the Energy Efficiency and Renewable Energy market sector within Pacific Northwest National Laboratory's Energy and Environment Directorate. In this role, he is responsible for development and execution of EED's strategy in buildings and Federal Energy Management Programs; biomass technologies; vehicle technologies, fuel cell technologies, and advanced manufacturing; and renewable energy.Read more

Harold H. Schmitz

Harold is a Senior Scholar in the Graduate School of Management at the University of California, Davis.  Harold recently retired as Chief Science Officer for Mars, Incorporated and Director of the Mars Advanced Research Institute following 25 years with the company. During his career in Mars, Harold held positions within the company in Scientific and Regulatory Affairs, Fundamental Research, Analytical and Applied Sciences, Corporate Innovation and Corporate Staff.  Prior to joining Mars in 1993, he was a U.S. Department of Agriculture National Needs Research Fellow at North...Read more

Kerry Shiels

Kerry is the winemaker for Côte Bonneville. She began making wine in middle and high school in a series of science projects. After earning her engineering degree from Northwestern University in Chicago, she worked in Torino, Italy in Fiat's management development program. She was then transferred to Case New Holland (CNH) world headquarters in Chicago before deciding to enter the world of wine.

Kerry received her master's degree in Viticulture and Enology from UC Davis, and then assumed the winemaker title in August 2009. She has been immersed in DuBrul Vineyard and Côte Bonneville...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

Vijay Singh

B Tech in Chemical Engineering, Indian Institute of Technology, New Delhi 1979

MS Chem&Biochem Eng, Univ Pennsylvania 1980

PhD Biochemical Engineering Rutgers University 1988

Schering-Plough 1982 – 1999 – responsible for Development and manufacturing of biopharmaceuticals, including one of the first recombinant dna drugs – interferon.

In 1996, developed a novel way of culturing cells in disposable bags. Left Schering-Plough in 1999 to found Wave Biotech to manufacture and market this device known as the Wave Bioreactor. This became very popular world...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