TechConnect World 2019
 

Food Materials & Innovations

Food Materials & Innovations

Submit Abstract - due May 10 »

Symposium Chairs

Krassimir VelikovKrassimir Velikov
Program Director at NanoNextNL
Science Leader at Unilever, Netherlands

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

Alex NormanAlex Norman
Senior Scientific Associate, Ingredion Incorporated

Key Speakers

Marjorie (Austero) KiechelStructure-Function Understanding of Food Gelling Agents Using FTIR, SEM and Rheology
Marjorie (Austero) Kiechel
Associate Scientist, Ingredion Incorporated

Lisa MauerVitamins C and B1: Amorphization, Crystallization, New Salt Forms, and Stability
Lisa Mauer
Professor of Food Science, Purdue University

Lili HeA SERS-active fiber containing needle for one-step multiphase sample preparation and minimum invasive detection
Lili He
Assistant Professor, UMass Amherst

Sadia Afrin KhanCharacterization of Nanoparticles in Commercial Food Additives
Sadia Afrin Khan
Staff Fellow Chemist, US FDA

Hang XiaoDelivery systems to improve the bioavailability of nutraceuticals in foods
Hang Xiao
Professor, Department of Food Science, UMass Amherst
 

Symposium Sessions

Monday June 17

10:30Characterization of Food Materials
1:30Food Materials & Innovations

Tuesday June 18

10:30Packaging Materials Innovation
4:00Food Materials Innovations: Posters

Symposium Program

Monday June 17

10:30Characterization of Food Materials
Nanoscale Characterization Tools and Method Development for New Products and In-Process Monitoring
A. Norman, Ingredion Inc, US
Characterization of Nanoparticles in Commercial Food Additives
S. Khan, U.S. Food & Drug Administration, US
A SERS-active fiber containing needle for one-step multiphase sample preparation and minimum invasive detection
L. He, University of Massachusetts Amherst, US
Biomimetic Label-Free Sorting and Analysis of Cells Using Weak Molecular Interactions in Microfluidic Devices
M. Austero Kiechel, Ingredion Inc., US
Electrochemical Microbial Sensor - Rapid, Precise and Portable Pathogenic Detection
G. Botte, Center for Electrochemical Engineering Research - Ohio University, US
1:30Food Materials & Innovations
Vitamins C and B1: Amorphization, Crystallization, New Salt Forms, and Stability
L.J. Mauer, Purdue University, US
Directed Assembly of Lipid Nanoparticles in Gastrointestinal Tract: Impact on Oral Bioavailabilty of Nutraceuticals
H. Xiao, University of Massachusetts Amherst, US
K. Velikov, Unilever, NL
Restructure Therapeutic Food for Malnutrition Relief in India
T. Gu, L.C. Brutus, Y. Ren, A.A. Rigos, and T.A. Hatton, Massachusetts Institute of Technology, US
A highly thermochemical assisted-solvent method for extraction of net proteins, enzymes, vitamins, antioxidants: Insights into step-by-step to fractionation to continuous extraction
T. Chavez-Gil, Coppin State University, US
‘From waste to taste’: Biorefining of berry pomace into valuable food ingredients
P.R. Venskutonis, Kaunas University of Technology, LT
Nutrigel and Nusoil from Soya Waste for sustainable farming
O.C. Nam, National University of Singapore, SG

Tuesday June 18

10:30Packaging Materials Innovation
Vibration Assisted Injection Molding for PLA with Enhanced Mechanical Properties and Reduced Cycle Time
P. GAO, A. Duhduh, A. Kundu, J. Coulter, Lehigh University, US
Novel Nanosilica - latex Polymer Dispersion Composites and Their Beneficial Environmental Application in Water Barrier Coatings for Paper-based Packaging
J.H. Johnston, B. Mesic, M.J. Cairns, Victoria University of Wellington, NZ
Gas Barrier Enhancement via Multilayered Thermoplastic Polymer/Fluorophosphate Glass Composites
D. Vennerberg, Bemis Company, Inc., US
Recycling flexible film packaging from medical waste
M.J. Sobkowicz, J. Vera-Sorroche, F. Ullrich, Y. Wang, University of Massachusetts Lowell, US
Closed Loop Circular Economy Approach for Oil- and Water-Resistant Paper Products
M. Rabnawaz, Michgian State University, US
4:00Food Materials Innovations: Posters
Purple Bread: A New Superfood
Z. Weibiao, National University of Singapore, SG
Fractionation of industrial hemp leaves into functional ingredients by using conventional and supercritical carbon dioxide extraction methods
O. Aleknavičiūtė, R. Baranauskienė, P. R. Venskutonis, Kaunas University of Technology, LT

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.

Submit Your Abstract

Please first review the information for authors — abstract submission guidelines.

 

Topics & Application Areas

  • Rheology Modifiers
  • Innovations in Texturants
  • Microencapsulation Technologies for Flavors, Supplements & Nutraceuticals
  • Processing Innovation: Filtration, Emulsification
  • Characterization, Sensing & Imaging for Food Materials
  • Waste & Sustainability
  • Other
2019 Sponsors & Partners
 

SBIR/STTR Agency Partners:

SBIR/STTR Agency Partners