Food (Sustainability & Environment)

May 2019 CEP Preview

May 15, 2019

This month, a look at chemical engineering in the food industry, along with tips for industrial insulation, dealing with vapor-phase idealities in chemical process simulations, and more.

Engineering Frozen Desserts

May
2019
SBE Special Section
Richard Hartel
The scraped-surface freezer is at the core of ice cream production. Understanding and controlling this operation and the storage conditions of the final product are critical to creating the smooth and creamy treat consumers expect.

Challenges and Opportunities in a Legacy Sector

May
2019
SBE Special Section
Harold H. Schmitz, Francesca D’Cruz
The food industry currently favors established companies, methods, and technologies, but increasing consumer interest in health and sustainability is demanding innovation. This is an opportunity for companies that can provide transformative innovation and disrupt the status quo.

Changing Tastes

May
2019
SBE Special Section
Elizabeth Pavone
Jell-O salads — neatly chopped vegetables, canned or fresh fruits, and cubes of meat or fish encased in shiny gelatin shaped into decorative molds — have, as Laura Shapiro says in her book Perfection Salad, “congealed in the decorative mold of history.” The once-ubiquitous buffet staple owed its popularity to the invention of instant gelatin around the turn of the 20th century.

Functional Surfaces in Food Processing

May
2019
SBE Special Section
Stephen M. C. Ritchie, Mainara Costa-Teixeira, Ryan M. Summers
Food contacts many inert surfaces that direct flow or induce turbulence during processing. These surfaces could be modified to provide additional capabilities. The feed spacer material of spiral-wound membranes used in dairy applications is one such surface that could be functionalized to mitigate bacterial growth.

Putting Pressure on Food

May
2019
SBE Special Section
V.M. (Bala) Balasubramaniam, Nitin Nitin, Kathiravan Krishnamurthy, Alifdalino Sulaiman
The food industry has embraced high-pressure processing (HPP) as a food safety technology. HPP may also help satisfy consumer demand for clean-label products that are safe, nutritious, and don’t include synthetic chemicals.

Single-Cell Proteins as Aquaculture Feed

May
2019
SBE Special Section
Alon Karpol, Shawn Jones, Bryan Tracy
The demand for aquaculture seafood is expected to increase to feed the growing global population. Producing this food source will require a supply of advanced protein ingredients to supplement or replace fishmeal. Single-cell proteins (SCP) could meet this need while leveraging the corn ethanol industry.

Small-Scale Winemaking

May
2019
SBE Special Section
Kerry Shiels
Winemaking at small scales can produce wines of distinction. Finding and managing exceptional vineyard sites is a critical first step in the winemaking process. Good grapes coupled with small-scale fermentations and smart cellar practices can produce compelling and interesting wines.

The Good Food Institute: Doing a World of Good

In this episode of the Foundation’s Doing a World of Good podcast, you'll meet Allison Berke, Liz Specht, and Elliot Swartz of the Good Food Institute, and learn more about the development of plant-based and cell-based meat products.

Distributed Ammonia Synthesis

Archived Webinar
Dec 21, 2016
This 60-minute webinar describes a research project that takes wind—which is too far from urban areas to be used—and turns it into ammonia used on local farms. This project involves a...

Arsenic in Rice and Rice Products

Archived Webinar
Apr 3, 2013
This presentation will review Consumer Reports (CR) recently completed testing project studying the levels of arsenic in rice and rice products.

Embedding Sustainability in GlaxoSmithKline's Operations

Archived Webinar
May 11, 2011
This presentation covers an overview of the Materials Guides with information and EHS ranking on a wide range of solvents and bases and the life cycle impacts associated with solvent manufacture.

A Better Burger

January 22, 2019

Join us for a detailed look into meat alternatives for a healthier environment.

Technical Entity Trends: The Food Industry Responds to Consumer Demands

November
2018
Technical Entity Trends
Sean Liu
Consumers have grown used to having information at their fingertips, which has bred greater awareness about healthy eating and demand for transparency. The food industry must contend with global population growth that will require increased output,...

Earth Day 2018

April 22, 2018

This year's Earth Day coincides with the opening of AIChE's Spring Meeting and the 14th Global Congress on Global Safety. #AIChESpring #GCPS

AIChE Journal Highlight: Innovating Food to Suit Consumers’ Needs

January
2018
Journal Highlight
Food engineering (FE) has been important in bringing ubiquitous, abundant, safe, varied, and cheap food to a large proportion of the world’s population. However, modern consumers expect food suppliers ( e.g., food processing industries, food service...

Technical Entity Trends: Innovate for a Better Future

January
2018
Technical Entity Trends
Lucy Lyudmila Alexander, Hailey Murphy, Amro Tambal, Derrick Wu
Steve Jobs is quoted as saying, “Innovation distinguishes between a leader and a follower.” AIChE’s Technical Entities, which cover a wide variety of topics that include food, energy, water, sustainability, and biological engineering, are at the...

Genetically Modified Crops

September
2005
Critical Issues
John Shave
Viewpoint #1 Regulate the Product, Not the Process by Gregory Conko Viewpoint #2 Not All Sugar & Spice
Subscribe to Food (Sustainability & Environment)