Technical Program
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TIME ZONE: EASTERN Standard TIME (EST)
| Day 1 | ||
| Start Time | End Time | |
| 12:00 PM | 12:10 PM | Welcome Remarks by Keisha Wilson McDowell |
| 12:10 PM | 12:55 PM | Keynote Speaker: Kari Armbruster, Kroger |
| 12:55 PM | 1:05 PM | Coffee Break |
| 1:05 PM | 2:35 PM | Session 1: Protein & Nutrition Engineering Chaired by Keisha Wilson McDowell |
| 1:05 PM | 1:35 PM | Invited Speaker: Kelley Lowe, Abbott R&D |
| 1:35 PM | 1:50 PM | Superlative Techno-Functional, Antioxidative and Structural Conformational Characteristics Exhibited By Apostichopus Japonicus viscera over Its Whole Body, and Body Wall, Janet Quaisie (Jiangsu University) |
| 1:50 PM | 2:05 PM | Using Molecular Modeling to Accelerate Plant-Based Protein Research for Meat Alternatives, Jeffrey Sanders (Schrödinger, Inc.) |
| 2:20 PM | 3:05 PM | Networking Break |
| 3:05 PM | 4:05 PM | Session 2: Sustainability in the Food Cycle Chaired by Dennis Heldman |
| 3:05 PM | 3:35 PM | Invited Speaker: Dan Kruzrock, ReGrained |
| 3:35 PM | 3:50 PM | Seafood via Atmospheric CO2 Utilization, David Judbarovski |
| 3:50 PM | 4:05 PM | Reproducible Protein Production Via Microbial Community-Based Fermentation of Soybean Processing Wastewaters in Replicate Aerobic/Anaerobic Sequencing Batch Reactors, Ramanujam Srinivasan Vethathirri (Nanyang Technological University) |
| 4:05 PM | 4:15 PM | Closing Remarks |
| Day 2 | ||
| Start Time | End Time | |
| 12:00 PM | 12:10 PM | Welcome and Last Day's Takeaway - Carrie Hartford |
| 12:10 PM | 12:45 PM | Keynote Speaker: Hongda Chen, USDA |
| 12:45 PM | 12:55 PM | Coffee Break |
| 12:55 PM | 2:40 PM | Session 3: Food processing plant improvements - case studies - Chaired by Carrie Hartford |
| 12:55 PM | 1:25 PM | Invited Speaker: Dan Voit, Blentech |
| 1:25 PM | 1:55 PM | Invited Speaker: Jeyam Subbiah, University of Arkansas |
| 1:55 PM | 2:10 PM | Evaluating the Prospects of Cyber-Physical Systems in Kale Production and Processing of Its Derived Products, Sabahat Sakinah (Islamic University of Science and Technology) |
| 2:10 PM | 2:25 PM | How Can You Utilize the Power of Simulation during Operations in the Food & Beverage Industries?, Ravindra Aglave (Siemens) |
| 2:25 PM | 2:40 PM | Towards a Physical Science-Based Digital Thread for Design and Operation of Food and Beverage Manufacturing Processes, Sam Wilkinson (Siemens) |
| 2:40 PM | 3:10 PM | Lunch |
| 3:10 PM | 4:40 PM | Session 4: Innovative Food Processing Technologies Chaired by Keisha Wilson McDowell |
| 3:10 PM | 3:40 PM | Invited Speaker: Ron Runnebaum, UC Davis |
| 3:40 PM | 3:55 PM | Non-Thermal Processes for Making Clean Label Food and Nutraceutical Ingredients from Almond Hull, Roger Ruan Sr (Unversity of Minnesota) |
| 3:55 PM | 4:10 PM | Microbial Protein Production Via Mixed-Culture Anaerobic/Aerobic Fermentation of Soybean Processing Wastewaters of Variable Chemical and Microbial Composition, Ramanujam Srinivasan Vethathirri (Nanyang Technological University) |
| 4:10 PM | 4:25 PM | Generation of Porous Starch Particles Using 3D Food Printing Technology, Safoura Ahmadzadeh (University of Arkansas) |
| 4:25 PM | 4:35 PM | Coffee Break |
| 4:35 PM | 6:05 PM | Session 5: Food Safety, Traceability, and transparency Chaired by Dennis Heldman |
| 4:35 PM | 5:05 PM | Invited Speaker: Tim Birmingham, Almond Board |
| 5:05 PM | 5:35 PM | Invited Speaker: Haley Oliver |
| 5:35 PM | 5:50 PM | Blockchain Technology: Application in the FOOD Industry, Chidinma Igbokwe (Jiangsu University) |
| 5:50 PM | 6:05 PM | Selected Abstract TBD |
| 6:05 PM | 6:15 PM | Closing Remarks |
