Share View and Download the Full Technical Program here Schedule is subject to change. Last updated November 29, 2018 Sunday, December 2, 2018 8:00 AM to 9:00 AM Registration 8:50 AM to 9:00 AM Welcoming Remarks 9:00 AM to 10:00 AM Advanced Manufacturing in the Food Industry Panel 10:00 AM to 12:00 PM Problem Discovery and Food Advanced Manufacturing Workshop 12:00 PM to 1:00 PM Reception/Poster Session 2:00 PM to 5:00 PM Winery Tour (Ticketed Event) Monday, December 3, 2018 8:00 AM to 10:00 AM Registration 8:50 AM to 9:00 AM Opening Statement 9:00 AM to 9:45 AM Food, Health and Sustainability: Innovation Challenges and Opportunities in a Multi-Trillion Dollar Legacy Sector Keynote Speaker: Harold Schmitz, Mars, Incorporated 9:45 AM to 10:15 AM Inactivation of Listeria monocytogenes in liquids using a novel pulsed light system Invited Speaker: Kathiravan Krishnamurthy, Illinois Institute of Technology 10:15 AM to 10:30 AM Protecting Innovation: The Many Flavors of Intellectual Property Jeffrey D. Smyth and Jessica L.A. Marks, Finnegan, Henderson, Farabow, Garrett & Dunner, LLP 10:30 AM to 11:00 AM Break 11:00 AM to 11:30 AM Milk oligosaccharides and their role in neonatal health: Lessons for tailored synbiotics Invited Speaker: David Mills, University of California, Davis 11:30 AM to 11:45 AM Multiscale Design of a Dairy Beverage Product, By Partial Substitution of MILK for Candida Utilis Aqueous Extract and Subsequent Supplementation with Oleic Acid Andres Gonzalez Barrios, Universidad de los Andes 11:45 AM to 12:00 PM Enzymatic Hydrolysis of Whey Proteins for Obtaining Antioxidant Peptide Fractions Andres Gonzalez Barrios, Universidad de los Andes 12:00 PM to 1:00 PM Novel Food Processing Technologies Panel 1:00 PM to 2:30 PM Lunch 2:30 PM to 3:00 PM Innovations in Natural Food Colors Invited Speaker: Greg Ziegler, Pennsylvania State University 3:00 PM to 3:30 PM Single-Cell Protein and Specifically ProTytonTM - An Advanced Nutrition Protein Ingredient Platform for Animals and Humans Invited Speaker: Bryan Tracy, White Dog Labs 3:30 PM to 3:45 PM The New Normal: Beneficial Reuse of Food and Beverage Waste to Energy Colin Moy, East Bay Municipal Utility District 3:45 PM to 4:00 PM Renewable Activated Carbons from Food Waste Julia A. Valla, University of Connecticut 4:00 PM to 4:15 PM Demonstrating the Potential for on-Site Electricity Generation from Food Waste Using Containerized Anaerobic Digestion Units Sara A. Pace, University of California, Davis 4:15 PM to 4:45 PM Break 4:45 PM to 5:00 PM Effects of PEF Treatment on Physicochemical Properties and Retrogradation Behaviors of Glutinous Rice Grain and Its Starch Shuang Qiu, Cornell University 5:00 PM to 5:15 PM Is Steam an Important Component of Your Recipe? Neil Davies, Spirax Sarco 5:15 PM to 5:30 PM How Changing Recipes without Considering Processing Equipment Can Wreak Havoc in the Final Product Carrie Hartford, Jenike & Johanson, Inc. 5:30 PM to 5:45 PM High Intensity Production of a Natural Sweetener Protein in Continuous Perfusion Bioreactor Cultures of Recombinant Yeast Cells Dhinakar Kompala, Sudhin Biopharma Co Tuesday, December 4, 2018 8:00 AM to 10:00 AM Registration 9:00 AM to 9:15 AM Opening Statement 9:15 AM to 10:00 AM The Future of Food: Doing the Impossible Keynote Speaker: Laura Kliman, Impossible Foods 10:00 AM to 10:30 AM Regulating Clean Meat: Current Status and Next Steps Invited Speaker: Nicole Rawling, The Good Food Institute 10:30 AM to 10:45 AM Power of Mung Bean Protein: Functional Properties, Application in Egg-Free Products and Sustainability Impact Meng Li, JUST Inc. 10:45 AM to 11:00 AM Techno-Economic Analysis of a Plant-Based Platform for Manufacturing Antimicrobial Proteins for Food Safety Matthew McNulty, University of California, Davis 11:00 AM to 11:15 AM Green Renewable Sustainable Antibacterial Food Grease to Ensure Consumer Safety Guerry Grune, Duke University 11:15 AM to 11:45 AM Break 11:45 AM to 12:15 PM Tasty Ice Cream: Structures, Rheology and Sensory Invited Speaker: Richard Hartel, University of Wisconsin-Madison 12:15 PM to 12:45 PM Making Sense of Consumer Trends: Disruption and Contradiction Invited Speaker: Angela Glassmeyer, Mane SA 12:45 PM to 2:15 PM Lunch 2:15 PM to 2:45 PM Food and Microfluidics: Control, Sensing, and Chemical Analysis Invited Speaker: Mark Burns, University of Michigan 2:45 PM to 3:15 PM Soil-based Biotechnology for More Sustainable Agriculture Invited Speaker: Leslie Shor, University of Connecticut 3:15 PM to 3:30 PM Soil Moisture Retention Promotion Via Microbes Activities Yi-Syuan Guo, University of Connecticut 3:30 PM to 4:00 PM A Chemical Engineer Reimagines Winemaking Invited Speaker: Vijay Singh, GOfermentor 4:00 PM to 4:15 PM Creation and Predictions of a Reactor Engineering Model for Red Wine Fermentations Konrad Miller, University of California, Davis 4:15 PM to 4:45 PM Break 4:45 PM to 6:15 PM Engineers in Wine Making Panel 6:15 PM to 6:30 PM Closing Remarks