2019 Food Innovation and Engineering (FOODIE) Conference

December 8-10, 2019
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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.

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Session Topics:

1. Health & Safety - features a wide array of health and safety topics, with regard to 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. These topical areas will look at nutrition and wellness and food safety. Some examples of topics within the health and safety field include:

  • Personalized Nutrition
  • Human Health and the Microbiome
  • The Science of Deliciousness
  • Nutraceuticals: Superfoods or Superfads

2. Food Architecture - includes topics related to food architecture. These topics will look at how we can design and build better food with regards to agriculture and novel alternative ingredients. These topics will look at how we produce food today and in the future. Some examples of topics within the food architecture area include:

  • Food Nanotechnology
  • Gene Editing in Food and Agriculture
  • Novel Alternative Proteins
  • Cellular Agriculture

3. Processing - includes a wide array of processing related topics, with regard to process improvement, novel processing methods, and innovative processing technologies. These topics will look at the next generation of food manufacturing. Some examples of topics within the processing field include:

  • Nonthermal Processing Technologies
  • Data Analytics and Modeling in Food Systems

4. Sustainability & Security - features a wide array of sustainability & food security topics, with regard to 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. These topical areas will look at how to reduce the carbon, water and energy footprints. Some examples of topics within the sustainability field include:

  • Sustainable Animal Nutrition
  • Food Waste/Ugly Fruits & Vegetables
  • Upcycling Food-Water-Energy Nexus
  • Plastic Packaging - Recycling

Invited Speakers:

  • Helene Hopfer, Penn State University
  • Brendan Niemira, USDA-ARS
  • William Singleton, Mars Wrigley Confectionary
  • Liping Zhao, Rutgers University

Conference Co-Chairs:

Organizing Committee:

  • Samir Assar, FDA
  • V.M. (Bala) Balasubramaniam, Ohio State University
  • Mukund Karwe, Rutgers University
  • Brendan Niemra, USDA
  • Abani Pradhan, University of Maryland
  • David Rosenthal, Reliability Strategy and Implementation Consultancy
  • Bryan Tracy, White Dog Labs
  • Emine Unlu, Mars Wrigley Confectionery
  • Gregory Ziegler, Pennsylvania State University

Featured Speakers

Helene Hopfer

Dr. Helene Hopfer, Rasmussen Career Development Professor and Assistant Professor of Food Science, holds a B.S. and M.S. in Polymer Science & Engineering, and a Ph.D. in Chemistry. She completed a postdoctoral stay at UC Davis where her research focused on factors affecting sensory and chemical properties of wines. She worked for the vegetable seed company HM.Clause to develop a sensory-assisted breeding pipeline, before she joined the Department of Food Science at Penn State in 2016.

Her research focuses on the human-food interface, and how food composition and food...Read more