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

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Scientific & Applied Sessions

When: Tuesday, 07/17/2018 through Tuesday, 07/17/2018, 12:30 PM - 02:00 PM


Search scientific program sessions by specific topic, such as emerging trends, new developments, and commodity areas, as well as experience level, speaker, track, event, time, and more using the IFT18 Online Planner.
Critical Parameters in Application of Antioxidants to Arrest Lipid Oxidation in Food  

When: Wednesday, 07/18/2018 through Wednesday, 07/18/2018, 08:30 AM - 10:00 AM

Where: McCormick Place - S405AB

Lipid oxidation is the major cause of food deterioration and produces many harmful materials. Therefore, lipid oxidation is always an important topic in food chemistry and one of the most challenging problems in the food industry. This session is proposed to address the most recent advances in the development of antioxidants for foods. For this, we have invited world renowned scientists in this research area.

The first speaker, Dr. Karen Schaich, a professor at Rutgers University, has been conducting cutting-edge, top quality scientific research on lipid oxidation and received many awards, including the 2016 IFT Stephen Chang Award. She will give a presentation about the most recent research on oxidation mechanisms with the title of “Rethinking Basic Reactions of Lipid Oxidation and Antioxidants.” Recent research has shown that people should consider alternatives reactions that compete with traditionally known reactions. Since basic understanding on reaction mechanisms and oxidation products is critical to the development of new food products, this talk will be very important for attendees of IFT.

Our second speaker, Dr. Fereidoon Shahidi, is a university research professor at Memorial University of Newfoundland in Canada. Dr. Shahidi is the author of over 800 research papers and book chapters, has also authored or edited 64 books, and 10 patents. He has received numerous awards, serves as the editor-in-chief of the Journal of Functional Foods, an editor of Food Chemistry, and is the principal founder of the International Society for Nutraceuticals and Functional Foods (ISNFF). He will give a presentation entitled “Arresting Lipid Oxidation with Antioxidants: Promises and Challenges.” Natural antioxidants to arrest oxidative processes via their respective mechanisms and regulatory hurdles and solutions will be discussed.

Our third speaker, Dr. Suk Hoo Yoon, a professor at Woosuk University in Korea, is a Fellow of IFT, AOCS, and ISBAB and has received numerous awards including the Order of Science and Technology Merit, Korea. He is an Editor of Biocatalysis and Agricultural Biotechnology and was an Editor-in-Chief of Food Science and Biotechnology. Dr. Yoon will give a presentation entitled “Effects of Environmental Conditions on Isomerization and Degradation of Fat-Soluble Antioxidants During Thermal Processes.” He recently found that the kinetics and changing patterns of thermal degradation and isomerization of beta-carotene are greatly influenced by the conditions of thermal treatment environments including oxygen, continuous phase surrounding carotenes, and steam.

Our last speaker, Dr. Namal Senanayake, is the Scientific Manager of Shelf-Life Solutions at Camlin Fine Sciences North America. With his over twenty years of experience in lipid chemistry, lipid oxidation, and antioxidants, he will give a talk entitled “Enhancing Oxidative Stability and Shelf Life of Rendered Ingredients and Pet Food with Antioxidants.” This specific presentation will cover the application of naturally derived ingredients and extracts for pet foods. Since this session will cover a wide scope of research areas dealing with topics from fundamentals of lipid oxidation to applications of antioxidants in the food products, a large number of participants are expected.
Exploring Functional Biopolymers to Advance Food Quality and Sustainability

When: Wednesday, 07/18/2018 through Wednesday, 07/18/2018, 08:30 AM - 10:00 AM

Where: McCormick Place - N427D

Cleaner labels, enhanced health benefits, and cost reduction are among the key driving forces for the food industry. In addition to new food sensing and processing technologies, the explorations of naturally occurring materials are essential to food innovations. In this symposium, the speakers will discuss their recent work to highlight three exciting areas: (1) new resources of carbohydrate from crops, (2) functional biopolymers from fermentation technology, and (3) design of peptide nanoparticulates.

The symposium will start with reviewing phytoglycogen (PG), a naturally occurring dendrimer-like biopolymer, by Dr. Yuan Yao in the Department of Food Science of Purdue University. With its highly unique structure, function, and biosynthesis, PG is considered as a next generation in the starch family. In his seminar, Dr. Yao will briefly review some PG derivatives, including high-performing emulsifiers for Pickering emulsion, carriers of antimicrobial peptides, super solubilizers for insoluble drugs, and vaccine adjuvants. Thereafter, he will discuss his recent works of using native PG to solubilize quercetin and lutein, two food-related active ingredients.

As a naturally occurring biopolymer, poly-γ-glutamic acid (γ-PGA) contains repeating units of glutamic acid. With its characteristics of being biodegradable, non-toxic, and non-immunogenic, γ-PGA has broad applications in agricultural, food, cosmetics, medical, and other areas. In his talk, Dr. Bo Jiang of Jiangnan University will review γ-PGA including its biosynthesis and production, and thereafter elaborate its use for cryopreservation, a novel application of γ-PGA with potential impact on the food industry.

Generation of plant-based peptide nanoparticulates has brought opportunities for creating functional food ingredients. However, to offer desirable functionalities, the structure of peptide assembly needs to be well defined and designed. In his session, Dr. Jianping Wu from the Department of Agricultural, Food and Nutritional Science of University of Alberta will elaborate his approach in using amphipathic peptides derived from the canola protein cruciferin to fabricate well-defined nanoparticles, and their cellular uptake and transport with Caco-2 epithelial cells will be discussed as well.

In summary, this symposium will provide the audience with cutting-edge research outcomes at the interface of biopolymers, nanomaterials, and functional food systems. In addition to improving the quality of food, the use of bio-derived materials will also contribute to the sustainability of agricultural and food systems.

*Our thanks to Naturex for their sponsorship of the Product Development & Ingredient Innovations track*
Fried Foods in Developing Countries: Consumption, Enrichment, and Optimization for Fat Reduction

When: Tuesday, 07/17/2018 through Tuesday, 07/17/2018, 12:30 PM - 02:00 PM

Where: McCormick Place - N427D

In spite of the recent shift towards baking in place of frying, consumption of traditional fried foods is still prevalent in under-developed and developing countries. This session will explore the current status of various fried foods with focus on latest research data on production practices, consumer insights, optimization of production process for fat reduction, and fiber enrichment of fried foods. There are several factors (such as product formulation and process conditions) to consider in developing optimum nutrient-rich fried foods. A combination effect of these factors can be analyzed and interpreted through optimization. Utilization of fibers and other natural food additives with immense health benefits is possible without compromise of taste and functionality.

*Our thanks to Naturex for their sponsorship of the Product Development & Ingredient Innovations track*
Expo Open

When: Wednesday, 07/18/2018 through Wednesday, 07/18/2018, 10:00 AM - 04:00 PM

Where: McCormick Place - North and South Halls

Experience the newest products, latest trends, and cutting-edge innovations at IFT18. Be immersed in the industry’s largest collection of food ingredient, food safety & quality, technology, equipment, processing, and packaging suppliers, all assembled under one roof to help you be the first to learn and see what’s next in the science of food. It’s the only place where you can meet face-to-face with over 1,000 exhibiting companies on the forefront of the latest global food trends, and the see firsthand, the products designed to address them.
IFT18 Career Center Live

When: Monday, 07/16/2018 through Monday, 07/16/2018, 12:00 PM - 05:00 PM

Where: McCormick Place - South Hall

IFT18 Career Center Live combines informal networking opportunities for potential job seekers and hiring companies, as well as formal pre-scheduled interview opportunities for companies with immediate hiring needs.

Get noticed by some of the top companies and job seekers in food science and technology from around the globe by participating in IFT18 Career Center Live.
The Future of Next Generation Food Waste: How the Almond Industry is Unleashing the Potential for Co-Products

When: Tuesday, 07/17/2018 through Tuesday, 07/17/2018, 01:45 PM - 02:15 PM

Where: McCormick Place - IFTNEXT Stage

Join the Almond Board of California (ABC) in an exploration of the potential that is unleashed when agriculture and technology merge and innovate in an effort to minimize waste and carbon footprint - and truly take food waste full circle. Recent groundbreaking research developments, in partnership with the USDA, have resulted in new life after harvest for almond co-products - the hulls, shells, and woody material from almond trees. Currently, those coproducts are utilized as livestock bedding and nutritious cow feed – however, ABC’s support in research projects underway with USDA research teams have resulted in almond hulls and shells being used to ferment beer and boost mushroom production, strengthen recycled plastics, and even supplement honey bee and insect food.
Get hands-on with products created from the latest almond waste-reduction science and discuss what’s next for the integration of these technologies.
It’s a New Day in Frozen Desserts: Decode the Latest Healthy Snack Channel Through Robust, Value Added Formulation

When: Monday, 07/16/2018 through Monday, 07/16/2018, 03:30 PM - 05:00 PM

Where: McCormick Place - N427D

The face of frozen desserts is changing at a rapid pace, and a host of these products are no longer just expected to be a dessert. With advancements and consumer interests in alternative dairy, protein, expanding knowledge of added sugars and a host of other functional claims this traditional sometimes food is being revamped. These changes are impacting eating occasion, as well as acceptability of what is on the label with new products beginning to be viewed as a delivery system for nutritional balance as well as any other dairy food can be. These undeniable forces are leading industry formulators, process engineers, sensory analysts, and ingredient suppliers to work together to offer innovation faster, within the stringent terms of the final consumer. It truly is the dawning of a new age in the ice cream and frozen dessert category, just take a stroll down your local grocer’s aisle.

This session will focus on formulating for value and nutrition added ice cream frozen dessert products, and highlight the fast moving market space from the consumer’s view in addition to sensory evaluation surrounding new innovations. A variety of functional ingredients will be discussed, from stabilization to new technologies in reducing added sugars to protein and fruit and vegetable sources. Manufacturing experts will also discuss the formulation and processing challenges they are seeing, and how the industry is reacting to these fast paced drivers.

*Our thanks to Naturex for their sponsorship of the Product Development & Ingredient Innovations track*
The Use of 'Omics' for Evaluating Meat Quality

When: Monday, 07/16/2018 through Monday, 07/16/2018, 03:30 PM - 05:00 PM

Where: McCormick Place - S401ABC

This session will explore the use of “omics” type approaches for improvement of meat quality, specifically, genomics and metabolomics. In large part genetic make-up dictates meat quality through the preferential gene expression towards traits which influence meat quality. Furthermore, specific metabolites can directly influence meat quality factors, such as color and flavor. Measurement of small compounds or metabolites is somewhat novel for the meat science area. Numerous factors are known to impact meat quality. However, in many cases it is known why these factors influence meat quality. More recently “omics” approaches have been utilized to develop this understanding. This session will describe relationships of genomics with meat quality and relationships between specific metabolites with meat color and flavor.

*Our thanks to Compusense for their sponsorship of the Sensory Science track*
Cooking Up Science - American Egg Board

When: Monday, 07/16/2018 through Monday, 07/16/2018, 12:00 PM - 12:30 PM

Where: McCormick Place - North Hall, Booth N6533