Technical Program | AIChE

Technical Program

View and Download the Full Technical Program here ...

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