Food Innovation and Engineering (FOODIE) Conference

December 2-4, 2018
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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.

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 restauranteurs 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.

Chairs:

  • David Block, University of California Davis
  • Kate Gawel, Campbell Soup Company
  • John Kaiser, Mars Wrigley Confectionery
  • Nitin Nitin, University of California Davis

Organizing Committee:

  • José Aguilera, P. Universidad Católica de Chile (PUC) in Santiago
  • Richard Hartel, University of Wisconsin-Madison
  • Jozef Kokini, Purdue University
  • Kathiravan Krishnamurthy, Illinois Institute of Technology
  • Holly Murphy, Mondelez International
  • Suresh D. Pillai, Texas A&M University
  • Michael Rinker, Pacific Northwest National Laboratory
  • Leslie Shor, University of Connecticut
  • David Weitz, Harvard University