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:

The FOODIE 2019 Conference will focus on 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.

The four major tracks this conference will highlight are:

  • Health & Food Safety
  • Food Architecture
  • Processing
  • Sustainability & Security

Keynote Speakers:

Invited Speakers:

Panelists:

Conference Co-Chairs:

Organizing Committee:

Highlights

Singapore’s Food for Thought

July 23, 2019

Food waste is a problem most nations have yet to solve, but Singapore has taken a number of important steps others can learn from to make food waste more sustainable.

Featured Speakers

Markus Eckert

Dr. Eckert is a Food & Flavor Industry Executive with over 30 years of significant international experience.  Markus currently holds the position of Vice President of Flavor Creation & Technology at Takasago International Corp. in Rockleigh, NJ.

Prior to Takasago, he has held various managerial and executive positions with leading international flavor and fragrance corporations such as Dragoco, Bush Boake Allen, IFF Danisco, Mastertaste and Kerry.

Throughout his career, he has developed and successfully commercialized new flavors, taste modulation and...Read more

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

WIlliam Singleton III

William A. Singleton III now serves as the Global Director of Breakthrough Packaging Development at Mars Wrigley Confectionery in Chicago, IL, where he directs and coordinates the actions of a Packaging Development team in relentless search of new materials and business model opportunities to future-proof how we might operate in the retail landscape tomorrow.  Specializing in innovation, new product development, and change management, William is known as a dynamic speaker and energetic leader.  He also spends his free time helping a wide range of small businesses and inventors in...Read more

George John

George John is recognized for his active research in the field of functional molecular materials from renewable resources and their potential utility in food materials/energy technologies and materials science. After receiving his Ph.D. from NIIST-CSIR (India) in Chemistry, he held research positions in the Netherlands, Japan, and the United States before joining the City College of New York (CCNY). Currently he is a Professor of Chemistry and Biochemistry at CCNY. The research in John’s laboratory is highly interdisciplinary, and is focused on molecular design of synthetic lipids (...Read more

David Kaplan

David Kaplan holds an Endowed Chair, the Stern Family Professor of Engineering, at Tufts University. He is Professor & Chair of the Department of Biomedical Engineering and also holds faculty appointments in the School of Medicine, the School of Dental Medicine, Department of Chemistry and the Department of Chemical and Biological Engineering.Read more

Brendan Niemira

Dr. Brendan A. Niemira is the Research Leader of the Food Safety and Intervention Technologies Research Unit at the U.S. Dept. of Agriculture’s Eastern Regional Research Center in Wyndmoor, PA. He leads a team of 30+ scientists, engineers, technicians, postdocs and students in developing tools to kill human pathogens - E. coli, Salmonella, Listeria, Shigella, norovirus, etc. - on produce, meats, poultry, shellfish, and other foods.Read more