Feed your future
June 2-5, 2019 | New Orleans, LA

261 - 270 Results out of 513
Cultural Sensitivity Toward Underrepresented Communities

When: Wednesday, 06/05/2019 through Wednesday, 06/05/2019, 08:30 AM - 10:00 AM

Where: Ernest N. Morial Convention Center - 393-396

Decoupling Protein Production From Animal and Land Usage: Single Cell Proteins and Macroalgae Nutrient Opportunities

When: Wednesday, 06/05/2019 through Wednesday, 06/05/2019, 08:30 AM - 10:00 AM

Where: Ernest N. Morial Convention Center - 275-277

To supply a growing world population (reaching 9.1 billion by 2050 according to the FAO) with proteins, we need innovative approaches. To feed the global population, agriculture produces an estimated 525 million tons/year of plant proteins as found in corn, rice, wheat or soybeans of which only 25% goes directly into human nutrition. 60% of these proteins are fed to animals before reaching our fork, losing the 3/4 of these proteins in the animal conversion. This production is both land and animal dependent and carries a heavy environmental burden. In order to mitigate the environmental impact while sustainably supplying proteins, the controlled cultivation and processing of emerging alternative protein sources such as single cells (e.g. microalgae, yeasts) and seaweeds need to be demonstrated as competitive and affordable solutions.
 
Microalgae are a possible solution to tackle these problems. They can be grown on non-arable land and fixate CO2, if grown photoautotrophically. However, the majority of microalgae based biorefinery concepts are currently not competitive compared to other established production systems. Prof. Mathys will show how abiotic sub-lethal stress induction via nanosecond pulsed electric field (nsPEF) treatment might be a viable process to increase the efficiency of microalgae protein production. The combination of nsPEF and µsPEF under certain operating conditions can also be applied to avoid culture crash due to the presence of biological pollutants or facilitate a gentle release of thermosensitive proteins.
 
The market situation around microalgae also needs to be considered. Three major trends driving the food industry are naturally sourced products, the need to combine health and nutrition claims for food ingredients and an increased preference for environment friendly nutrition sources. Fermentalg’s innovative, sustainable, and cost-effective microalgae production technology fits into the above trends, with a product pipeline addressing three market segments. They will introduce how they oriented their R&D toward mixotrophy to provide a natural pigment to replace chemical blue colorants, and a promising alternative source of functional and nutritional proteins.
 
Beyond microalgae, the concepts of cellular agriculture i.e. the production of agricultural products from cell cultures of bacteria, yeasts, fungi, animals, and plants, challenge the ways of conventional food production. The technologies have the potential to tackle some of the grand challenges in sustainable food production. In her presentation, Dr. Emilia Nordlund will describe the utilization of cultured plant cells as fresh food, use of microbial organisms for single cell protein and cutting edge technologies enabling feasible large-scale production of functional animal proteins in heterologous expression systems, by fermentation.
 
Finally, Dr. Balunkeswar Nayak will discuss seaweed protein opportunities. Macroalgae, in particular red and green species, are gaining interest as protein-rich foods (5-45%) for human consumption and sources of proteinaceous bio-functional peptide ingredients. In his presentation, emphasis will be on a case study with dulse (Palmaria palmata) an edible red seaweed, found predominantly in high-latitude coastal areas, contains substantial amount of proteins ranged from 8 to 35% mainly phycobiliproteins. The feasibility of the use of proteins from dulse for high value-added products will be discussed.
Marketing, Sales and Management Division Event

When: Monday, 06/03/2019 through Monday, 06/03/2019, 07:30 AM - 09:00 AM

Where: New Orleans Marriott - Gallerie 5 (2nd floor)

Kick off your day with breakfast with IFT's Marketing & Management Division. Converse over coffee and share best practices with your
pastries.
Fruit, pastries, coffee, fruit water, granola and protein smoothies will be served.

Registration and Ticket required to enter the event.  We strongly encourage you to purchase your tickets in advance.  Professional - $15, Student - $5
Click here to register for this event!
Ohio State Friends & Alumni Networking Event

When: Monday, 06/03/2019 through Monday, 06/03/2019, 06:30 PM - 08:00 PM

Where: New Orleans Marriott - Salon D (3rd floor)

This networking event is open to all friends and alumni of The Ohio State University. Please join us for a chance to reconnect with familiar faces and strengthen your food industry network.

Registration and Ticket required to enter the event.  We strongly encourage you to purchase your tickets in advance.  $50/person.
Click here to register for this event!
University of Illinois Reception

When: Monday, 06/03/2019 through Monday, 06/03/2019, 05:00 PM - 07:00 PM

Where: New Orleans Marriott - Gallerie 2 (2nd floor)

Reception for alumni, faculty, students and supporters of the University of Illinois.

Registration and Ticket required to enter the event.  We strongly encourage you to purchase your tickets in advance.  $25/person.
Click here to register for this event!
Brigham Young University Alumni & Friends Breakfast

When: Monday, 06/03/2019 through Monday, 06/03/2019, 07:00 AM - 08:15 PM

Where: New Orleans Marriott - Studio 6 (2nd floor)

Annual BYU Alumni and Friends Breakfast.

Registration and Ticket required to enter the event.  We strongly encourage you to purchase your tickets in advance.  $20/person.
Click here to register for this event!
UMass Alumni Update

When: Monday, 06/03/2019 through Monday, 06/03/2019, 05:00 PM - 07:30 PM

Where: Mulates (201 Julia Street, New Orleans, LA)

The Alumni event is an opportunity to see old friends and make new ones. An update on happenings at UMass Food Science will be given.

Registration and Ticket required to enter the event.  We strongly encourage you to purchase your tickets in advance.  $15/person
Click here to register for this event!
Purdue Indiana Networking Event

When: Monday, 06/03/2019 through Monday, 06/03/2019, 05:00 PM - 07:00 PM

Where: New Orleans Marriott - Salon H (3rd floor)

Purdue University Food Science and Indiana Section IFT Networking Event.

Registration and Ticket required to enter the event.  We strongly encourage you to purchase your tickets in advance.  $35/person.
Click here to register for this event!
North Carolina State University Breakfast

When: Monday, 06/03/2019 through Monday, 06/03/2019, 07:00 AM - 08:30 AM

Where: New Orleans Marriott - Gallerie 2 (2nd floor)

The Department of Food, Bioprocessing and Nutrition Sciences at NC State invites you to join us for breakfast with alumni, stakeholders, faculty, staff and current students.

Registration and Ticket required to enter the event.  We strongly encourage you to purchase your tickets in advance.  $60/person.
Click here to register for this event!
CFS Networking Reception

When: Monday, 06/03/2019 through Monday, 06/03/2019, 04:30 PM - 05:30 PM

Where: Ernest N. Morial Convention Center - 240-241

Champagne networking reception for Certified Food Science credential-holders. New certificants will be recognized and receive their CFS lapel pins.