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Technical Program
View and Download the Full Technical Program here
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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 |
| 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 |
| 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 |
| 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 |
| 4:00 PM to 4:15 PM | Demonstrating the Potential for on-Site Electricity Generation from Food Waste Using Containerized Anaerobic Digestion Units |
| 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 |
| 5:00 PM to 5:15 PM | Is Steam an Important Component of Your Recipe? |
| 5:15 PM to 5:30 PM | How Changing Recipes without Considering Processing Equipment Can Wreak Havoc in the Final Product |
| 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 |
| 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 |
| 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 |
| 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 |
| 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 |
