Food Materials & Innovations

Symposium Co-Chairs

From cellulose microfibrils networks to hybrid biopolymers systems
Krassimir Velikov
Program Director at NanoNextNL, Science Leader at Unilever, Netherlands

Martin E. Leser
Expert in Colloid & Interface Science
Nestlé Research Center Lausanne, Switzerland

Key Speakers

Protein aggregates as building blocks for oil structuring
Elke Scholten
Associate Professor, Faculty of Agrotechnology and Food Sciences, Wageningen University & Research, Netherlands

Establishing the safety of novel forms of cellulose for food related applications
Jo Anne Shatkin
President, Vireo Advisors

Mechanisms and applications of nanocellulouse composite coatings for improving productivity, storability and processing quality of fruit crops
Yanyun Zhao
Professor of Food Science & Technology, Oregon State University

Staying On Trend - Challenges shaping innovation in Food Texture
Dinakar Panyam
Innovation Partnerships & Licensing Manager, Nestle, Switzerland

Symposium Sessions
	Monday May 14
10:30	Food Materials & Innovations
1:30	Nano & Microfibrillated Cellulose for Food Applications
	Tuesday May 15
1:30	Ensuring Safety of Nanomaterials in Consumer Products
4:00	Food Materials & Innovations: Posters
	Wednesday May 16
8:30	Ensuring Safety of Nanomaterials in Consumer Products

Symposium Program
	Monday May 14

10:30	Food Materials & Innovations	263 B
	Session chair: Krassimir Velikov, Unilever, Netherlands
10:30	Protein aggregates as building blocks for oil structuring (invited presentation) E. Scholten, Wageningen University, NL
10:55	Staying On Trend - Challenges shaping innovation in Food Texture (invited presentation) D. Panyam, Nestle, CH
11:20	Nanostructured biopolymers obtained from blends by extrusion J.H. Rodriguez, C.C. Tadini, E. Gastaldi, University of São Paulo, BR
11:40	Electrosprayed particles derived from nano-emulsions as carriers of fish oil P. Paximada, M. Howarth, B. Dubey, Sheffield Hallam University, UK

1:30	Nano & Microfibrillated Cellulose for Food Applications	252 C
	Session chair: World L-S Nieh, U.S. Forest Service; Sean Ireland, Fiberlean Technologies Ltd, US
1:30	From cellulose microfibrils networks to hybrid biopolymers systems (invited presentation) K. Velikov, Unilever R&D Vlaardingen B.V., NL
1:55	Mechanisms and applications of nanocellulouse composite coatings for improving productivity, storability and processing quality of fruit crops (invited presentation) Y. Zhao, J. Jung, J. Simonsen, Oregon State University, US
2:20	Modification of Cellulose Nanocrystals for Compostable Food-Packaging K. Bosnick, A. Benhalima, N. Chapleau, M. Champagne, National Research Council Canada, CA
2:40	Establishing the safety of novel forms of cellulose for food-related applications J.A. Shatkin, Vireo Advisors LLC, US
	Tuesday May 15

1:30	Ensuring Safety of Nanomaterials in Consumer Products	253 B
	Session chair: Wendel Wohlleben, BASF SE, Germany; Philip Demokritou, Harvard School of Public Health, US
1:30	Safety assessment of graphene-based materials: focus on pulmonary and immune system (invited presentation) B. Fadeel, Karolinska Institutet, SE
1:55	Nanoparticle Resuspension from Surfaces and Resulting Exposures due to the Use of Consumer Sprays in Homes (invited presentation) J. Zhang, R. He, G. Mainelis, Rutgers University, US
2:20	Functional Assessment and Interpretation of Nanoparticle Surface Affinity for Fate Prediction (invited presentation) N. Geitner, Duke University, US
2:45	Physical and chemical transformations of silver nanomaterials in textiles after use D.E. Gorka, J.M. Gorham, National Institute of Standards and Technology, US
3:15	The aging and release of pristine and functionalized carbon nanotubes from epoxy-nanocomposites during accelerated weathering E. Sahle-Demessie, C. Han, A. Zhao, N. Gagliardi, U.S. Environmental Protection Agency, US
3:45	Update on evaluation of enhanced darkfield microscopy and hyperspectral mapping for analysis of airborne nanoparticulate collected on filter-based media N.M. Neu-Baker, A. Eastlake, S.A. Brenner, State University of New York Polytechnic Institute, College of Nanoscale Science, US

4:00	Food Materials & Innovations: Posters	Expo Hall
	Meat Spoilage Sensing Devices K. Bosnick, L.L. Tay, J. Bruce, B. Smith, H. Zhang, C. Shwartz, National Research Council Canada, CA
	Development of curcuminoids oil nanoemulsions produced by high-energy methods: Microfluidization vs ultrasonication. H. Espinosa-Andrews, G. Paez-Hernandez, CIATEJ, AC, MX
	New approach toward anti-cancer drug development: Curcumin nanoparticles encapsulated by 1-3/1-6 β-glucan from Vietnamese medicinal mushrooms L.M. Huong, Institute of natural products Chemistry, Vietnam Academy of Science and Technology, VN
	Wednesday May 16

8:30	Ensuring Safety of Nanomaterials in Consumer Products	262 B
	Session chair: Wendel Wohlleben, BASF SE, Germany; Philip Demokritou, Harvard School of Public Health, US
8:30	Ingested food-grade engineered nanomaterials – state of science in nanotoxicity testing and future research needs (invited presentation) D. Bello, University of Massachusetts, Lowell, US
8:55	Nanoparticles and Nano-polymer Composite Interactions with Microbial Biofilm E. Sahle-Demessie, H. Jing, G.A. Sorial, U.S. Environmental Protection Agency, US
9:15	Investigation of toxicity of a panel of food-grade nanomaterials on an in vitro triculture model of the mucus-secreting intestinal epithelium I.S. Sohal, G. Deloid, K. O’Fallon, Ph. Demokritou, D. Bello, University of Massachusetts-Lowell, US
9:35	Comparative environmental fate and toxicity of copper nanomaterials (invited presentation) N. Zuverza-Mena, Connecticut Agricultural Experiment Station, US
9:55	What do we know about the safety of cellulose nanomaterials: Environmental Health and Safety (EHS) Roadmap, knowledgebase and uncertainties (invited presentation) J.A. Shatkin, Vireo Advisors LLC, 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.