Food Materials & Innovations

Symposium Chair

Future food structuring technologies at micro- and nanoscale
Krassimir Velikov
Program Director at NanoNextNL, Science Leader at Unilever, Netherlands

Key Speakers

Coalescence and Arrested Coalescence: Some Microscopic Observations and Practical Behavior Relevant to the Design of Ice Cream and Whipped Toppings
Richard W. Hartel
Professor, Food Engineering, University of Wisconsin-Madison

Alejandro G Marangoni
Canada Research Chair Food, Health and Aging
University of Guelph, Canada

How micro technology can be used in the design of food products
Karin (C.G.P.H.) Schroën
Personal Professor, Food Process Engineering Group, Wageningen University, Netherlands

Modulating structure for functionality in food product
Martin E. Leser
Expert in Colloid & Interface Science, Nestlé Research Center Lausanne, Switzerland

USDA Special Session - Novel Nano-Biomaterials in Agriculture and Food

An Update of Nano-biomaterials Research in Food and Agriculture System
Hongda Chen
National Program Leader, U.S. Department of Agriculture

Agricultural Nano-biomaterials for Solar Energy Conversion
Kane Jennings
Professor of Chemical and Biomolecular Engineering, Vanderbilt University

Engineering and in vivo evaluation of chitosan-based nanoparticles as alternative antimicrobial agents to enhance food safety
Kwang Cheol (KC) Jeong
Assistant Professor, University of Florida

Production and Use of Biopolymer Nano-Fiber Fabrics
Gregory R. Ziegler
Professor of Food Science, Penn State University, Co Founder, Persea Naturals LLC

Symposium Sessions
	Tuesday May 16
10:30	Food Materials & Innovations I
1:30	Food Materials & Innovations II
	Wednesday May 17
10:30	USDA Special Session: Nanobiomaterials in Food & Agriculture
1:30	USDA Special Session: Nano-biosensors & Nanomaterials for Agriculture, Food & Diagnostics

Symposium Program
	Tuesday May 16

10:30	Food Materials & Innovations I	Potomac 4
	Session chair: Krassimir Velikov, Unilever, Netherlands
10:30	Future food structuring technologies at micro- and nanoscale (invited presentation) K. Velikov, Unilever, NL
10:55	Modulating structure for functionality in food products (invited presentation) M. Leser, Nestle Research Center, CH
11:20	How micro technology can be used in the design of food products (invited presentation) K. Schroën, Wageningen University, NL
11:45	The freeze-thaw stability and chain length distribution of potato starch modified by amylomaltase from Thermus Thermophilus H-T. Lin, T-H.D. Ho, A-I. Yeh, National Taiwan University, TW
12:05	Modelling sugar (replacer) crystal dissolution in complex matrices R. van der Sman, G. Frissen, Wageningen University & Research, NL

1:30	Food Materials & Innovations II	Potomac 4
	Session chair: Krassimir Velikov, Unilever, Netherlands
1:30	Coalescence and Arrested Coalescence: Some Microscopic Observations and Practical Behavior Relevant to the Design of Ice Cream and Whipped Toppings (invited presentation) R. Hartel, University of Wisconsin-Madison, US
1:55	Nanoscale Engineering of the Structure and Functionality of Fat and Oleogel Systems (invited presentation) A.G. Marangoni, N.C. Acevedo, M.F. Peryonel, D.A. Pink, University of Guelph, CA
2:20	Organic Solvent Nanofiltration Membranes to Separate and Purify Fatty Acids, vol. 3: pp. 4-7 N.B. Bowden, University of Iowa, US
2:40	Rapid authentication of edible oils by matrix-assisted laser desorption/ionization mass spectrometry, vol. 3: pp. 1-3 T-T Ng, P-K So, B. Zheng, Z. Yao, The Hong Kong Polytechnic University, HK
	Wednesday May 17

10:30	USDA Special Session: Nanobiomaterials in Food & Agriculture	Potomac 6
	Session chair: Hongda Chen, U.S. Department of Agriculture
10:30	An Update of Nano-biomaterials Research in Food and Agriculture System (invited presentation) H. Chen, U.S. Department of Agriculture, US
10:55	Agricultural Nano-biomaterials for Solar Energy Conversion (invited presentation) G.K. Jennings, M. Robinson, F. Mwambutsa, E. Gizzie, M. Armbruster, C. Simons, D. Cliffel, Vanderbilt University, US
11:20	Engineering and in vivo evaluation of chitosan-based Nanoparticles as alternative antimicrobial agents to enhance food safety (invited presentation) Z. Ma, A. Garrido Maestú and K.C. Jeong, University of Florida, US
11:45	Production and Use of Biopolymer Nano-Fiber Fabrics (invited presentation) G.R. Ziegler, L. Kong, The Pennsylvania State University, US
12:10	Engineered Core-Shell Cu particles demonstrate strong potential for plant disease control, vol. 3: pp. 8-11 M. Young, A. Ozcan, M.E. Myers, J.H. Graham, S. Santra, University of Central Florida, US

1:30	USDA Special Session: Nano-biosensors & Nanomaterials for Agriculture, Food & Diagnostics	Potomac 6
	Session chair: Hongda Chen, U.S. Department of Agriculture
1:30	Session Chair Overview (invited presentation) V. Bralts, Purdue University, US
1:55	A Novel Flow Cytometry Based Methodology to Characterize the Microbiome in Animal Systems (invited presentation) A.S. Dhoble, K.D. Bhalerao, University of Illinois at Urbana-Champaign, US
2:20	Global Validation of the Nano-enabled Biosensor for Rapid Diagnosis and Surveillance of Infectious Diseases (invited presentation) E.C. Alocilja, Michigan State University, US
2:45	Scalable manufacturing of graphene-based biosensors functionalized with enzyme-nanoparticle bioconjugates for rapid, in-field pesticide monitoring J.A. Hondred, S.R. Das, J.C. Breger, S.A. Walper, I.L. Medintz, J.C. Claussen, Iowa State University, US
3:05	Nanoparticle-based enzymatic sensors – accessing enhanced activity J.C. Breger, M.G. Ancona, S.A. Walper, C.W. Brown III, E. Oh, K. Susumu, J.N. Vranish, I.L. Medintz, U.S. Naval Research Laboratory, US

Food products are complex multicomponent and structured edible materials. The food industry adds value to raw materials creating products that satisfy customer desires for taste, texture, quality, convenience and safety. There is an ongoing revolution in the industry: innovations in characterization methods, in processing technologies, and in our understanding and control of polymer physics, colloids, soft matter, and nano-scale behavior, are revolutionizing food production creating innovative new products to satisfy consumer desires and societal needs. This applications-focused symposium will highlight innovations in food materials and production from industrial, academic and government laboratories around the world.

Journal Submissions

Food Biophysics

Participants of the Food Materials and Innovations Symposium interested in publishing a research article or a review paper are encouraged to contact Professor Qixin Zhong who edits Food Biophysics. Food Biophysics publishes research on physical and chemical studies of food structure, properties, and functions and their relationship to the molecular structure and properties of food materials. Biophysical studies of food involve research at the intersection of food chemistry, biology, and engineering. The topics of research include the structure of food molecules, biopolymers, and food materials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods or food processing operations; mechanisms of antimicrobial action; structure/function relationships in food biopolymers; novel techniques in food biophysics, including spectroscopic, thermal and rheological studies; glass transitions in biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell. Papers selected by Professor Zhong will receive the expedited peer-review.