2019 Food Innovation and Engineering (FOODIE) Asia Conference December 5-6, 2019Nanyang Technological University, SingaporeThe 2019 FOODIE Asia: Long Term Evolution for the Asian Food Economy will discuss strategic innovation and engineering for safe, sustainable food production and distribution that fits the consumer market and future needs. Submit Your Abstract Here Register Now Download Conference Flyer
2019 Food Innovation and Engineering (FOODIE) Conference December 8-10, 2019DoubleTree by Hilton Philadelphia Center CityThe 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.
Catalyzing Commercialization: A Cost-Effective Process for Creating Sustainable, Alternative Protein Foods November2019Catalyzing CommercializationThe Food and Agricultural Organization of the United Nations (FAO) estimates that, by 2050, agricultural production will need to grow by almost 50% to meet the world’s increasing demand for food. A growing population needs access to vital protein,...
2019 Food Innovation and Engineering (FOODIE) Conference December 8-10, 2019DoubleTree by Hilton Philadelphia Center CityThe 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.
Catalyzing Commercialization: A Cost-Effective Process for Creating Sustainable, Alternative Protein Foods November2019Catalyzing CommercializationThe Food and Agricultural Organization of the United Nations (FAO) estimates that, by 2050, agricultural production will need to grow by almost 50% to meet the world’s increasing demand for food. A growing population needs access to vital protein,...
October 2019 CEP Preview October 14, 2019Get great advice on implementing ISO 50001, check out the special section on industrial biotechnology, delve into Canada's chemical industry, and much more.
Meeting the Needs of the Cell-Based Meat Industry October2019SBE Special SectionElliot SwartzCommercialization of cell-based meat products at economically viable prices will require significant innovations, presenting new challenges and opportunities for industrial biotechnologists.
SBE Special Section: Industrial Biotechnology (Complete 26-Page Section) October2019SBE Special SectionIndustrial Biotechnology Inspires and Innovates; Building Successful Startups in Industrial Biotechnology; Developing the Next Generation of Sustainable Biomaterials; New Tools from the Microbial World for Agriculture and Beyond; Meeting the Needs of the Cell-Based Meat Industry; Scaleup and Commercialization of a Gas Fermentation Technology
MMAIChE and Their Winning Brew July 25, 2019The AIChE Beer Brewing Competition is not only fun, but it has also proven a good way to energize local sections. It's also a way to help improve the next craft brew.
Singapore’s Food for Thought July 23, 2019Food 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.
May 2019 Featured Engage Discussions May 31, 2019Interested in what other chemical engineers are talking about? Check out the latest discussions on AIChE's Engage.
Modeling and Simulation in Food Engineering Archived Webinar Apr 3, 2019 Are you interested in understanding how to overcome challenges and difficulties in the food industry by utilizing multiphysics modeling? In just about every industry, modeling and simulation are...
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.
Ice Cream Engineering Archived Webinar Aug 10, 2016 Ice cream is a multi-phase system. That means the engineering principles applied to making ice cream also apply to other industries, including pharmaceuticals, chemicals, and consumer products. This...
Introduction to Surfactants Archived Webinar Dec 9, 2015 This session is a basic introduction to the types of surfactants found in industry, their properties, and how those properties translate into improved performance in specific applications...
Hollow Fiber Microfiltration of Microorganisms from Food and Water Archived Webinar Dec 3, 2014 This presentation discusses the factors involved in designing and operating an automated hollow fiber microfiltration system for concentrating microorganisms from complex fluids that can rapidly foul...
Cheers! The Chemistry of Wine Archived Webinar Feb 1, 2012 This webinar provides all the necessary information to fully appreciate this best companion of good food. It presents the history of wine as well as the chemical aspects of fermentation and of aging.
Molecular Gastronomy: The Science of Flavor Archived Webinar Oct 26, 2011 What gives food its flavor? What makes some foods taste really good while others can be mediocre or even disgusting? How far can science go in answering these and other questions that are so...
Tapping into the Chemistry of Beer and Brewing Archived Webinar Apr 6, 2011 This webinar puts the complexity of malting and brewing into readily accessible terms. Anyone interested in understanding the journey from grain, hops and yeast through to the world’s favorite...
A Better Burger January 22, 2019Join us for a detailed look into meat alternatives for a healthier environment.
Technical Entity Trends: A Better Burger January2019Technical Entity TrendsSean LiuA wave of innovation from the biotech sphere has upended the typically traditional food industry. The meat sector is one area ripe for disruption. While meat is a cornerstone of the western diet — a way of eating that has grown in popularity around the globe — questions of ethics and sustainability have dogged the industry.
The Food Industry Responds to Consumer Demands November 28, 2018Consumers have grown used to having information at their fingertips, which has bred greater awareness about healthy eating and demand for transparency.
Technical Entity Trends: The Food Industry Responds to Consumer Demands November2018Technical Entity TrendsSean LiuConsumers 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,...
To Label or Not to Label: Addressing America's Genetically Modified Organism Policy Conference PresentationAIChE Annual MeetingNovember 8, 2015Biotechnology in the United States has the ability to genetically modify organisms in order to better serve farmers and consumers. However, these...
Upgrading and Pretreatment of Douglas-Fir Forest Residue for Fermentable Sugar Production Conference PresentationAIChE Annual MeetingNovember 6, 2013Forest harvest residues can be a cost-effective feedstock for a biorefinery , but the high lignin content of forest residues is a major barrier for...
Micro Silk Cocoons Could Be Used in Food and Medicine July 19, 2017Microscopic versions of silkworm cocoons that could be used to protect sensitive molecular materials.
Is There a "Magic" Biomass Crop? April 7, 2014Dr. Shijie Liu of the State University of New York College of Environmental Science and Forestry presented a thoughtful overview of the biofuels evaluation protocol that was assembled and applied in The Manomet Report for the State of Massachusetts.
Celebrating The Science and Art of Beer June 10, 2013To craft the astounding variety of modern beers, today's chemical engineers integrate the age-old and practical with science and whole-system thinking.
Arsenic: “King of Poisons” in Food and Water May 15, 2013For centuries, arsenic has been known to be a classic poison, causing deaths of many historic figures. While now just a murder-mystery cliché to many, arsenic is still actually causing harm, with dangerously high levels in food and water around the world.
Kitchen Biochemistry – Fermented Foods September 18, 2012Fermentation once provided a valuable method of preserving perishable items, providing nutritious food throughout the year. Read more about these wonderful biochemistry experiments (zymology) that eventually turned into delicacies around the world, thanks to sugar and strains of local bacteria and yeast.
Chemical Engineers' Role in Food, Pharmaceuticals, and Bioengineering [On Location] October 24, 2011After spending a few days listening to presentations on traditional chemical engineering topics such as energy, refining, and chemicals, it was an interesting contrast to see how the same concepts can be used to improve the safety, health, and productivity of the country as well.
SBE's Metabolic Engineering Symposium Showcases Science and Business of Bio-based Products October 18, 2011The Society for Biological Engineering (SBE) Symposium on “20 Years of Metabolic Engineering: Foundation of a Bio-Based Economy” celebrated the rapidly growing field of metabolic engineering in an exciting forum consisting of esteemed speakers from industry, government, and academia, followed by an open group discussion.
Genetically Modified Crops September2005Critical IssuesJohn ShaveViewpoint #1 Regulate the Product, Not the Process by Gregory Conko Viewpoint #2 Not All Sugar & Spice