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

content tagged as Food Engineering

1 - 10 Results out of 11

When it comes to communicating the benefits of technologies, don’t settle for leftovers.

Advances in Pulsed Electric Field Processing Toward Future Sustainable, Healthy, and Safe Food Production

When: Tuesday, 06/04/2019 through Tuesday, 06/04/2019, 12:30 PM - 02:00 PM

Where: Ernest N. Morial Convention Center - 283-285

The food and bio-based industry are urged to find novel solutions to ensure sustainable, healthy, and safe product manufacturing in the future. A non-thermal technique able to present such a solution is pulsed electric field (PEF) processing. PEF technology is of growing interest for the food and biotech industry, where it was first implemented for potato and juice production. A low energy requirement, continuous operability, and short processing times are major advantages in comparison to conventional processing techniques. Since the first reports of PEF impact on plant, animal, and microbial cells in the 1960s, numerous applications in food and bioprocessing have been investigated.

Nowadays PEF is readily applied in other disciplines, including medicine and wastewater treatment. By varying the pulse amplitude and pulse length, a broad range of effects are induced, such as electroporated cells, cell permeabilization, and microbial inactivation, as well as cell disintegration.

In addition to those biological effects, pulsed systems are employed to determine target velocity, accelerate electrons and positrons within particle accelerators, and generate high peak power for fusion research as well as laser generation. Next generation PEF applications within the bio-based industry are emerging by bridging the gap between non-food and food applications. Implementation of knowledge in the food and biotech industry opens the possibilities to challenge the limitations of current PEF applications.

Emerging pulsed electric field processes are combined processing approaches such as PEF and vacuum drying, the integration of PEF into whole biorefinery concepts and the utilization of nanosecond pulses to increase intracellular electro effects.

The application of nanosecond pulsed electric field (nsPEF) in bioprocess engineering is of major interest as the energy input could be further reduced compared to conventional PEF processing. Microbial contamination control, increased cell proliferation, and targeted release of intracellular valuables are among the possible applications.
CRISPR: Practical Applications and Health Implications

When: Wednesday, 06/05/2019 through Wednesday, 06/05/2019, 10:30 AM - 12:00 PM

Where: Ernest N. Morial Convention Center - 283-285

CRISPR, an acronym for “clustered regularly interspaced short palindromic repeats” is a gene-editing technology that may facilitate the reduction of diseases in humans, plants, and other organisms. A recent review of this technology by the National Academy of Sciences noted that this technology represents possibilities in preventing the transmission of genetically inheritable diseases. This technology may also represent opportunities to ensure and improve the global food supply as the agricultural and scientific communities strive to increase the quality of that food supply to be the needs of a growing population while being attentive to environmental challenges associated with less water, energy, and land. While some argue that the technology may produce genetic errors, thereby additional research is required, others suggest that as we expand our knowledge in bacterial immune systems, the production of non-browning mushrooms, mildew resistant wheat, virtual elimination of respiratory and reproductive diseases among livestock, better tasting fruits and vegetables, and drought-resistant crops may be possible. According to a recent statement by the USDA, the agency does not plan to regulate this technology any differently than traditional hybridization or breeding techniques. This session will outline the possibilities associated with CRISPR technologies, and discuss potential unintended consequences.
Intense Pulsed Light (IPL) Technology for the Nonthermal Pasteurization of Powdered Foods

When: Tuesday, 06/04/2019 through Tuesday, 06/04/2019, 02:15 PM - 03:45 PM

Where: Ernest N. Morial Convention Center - 391-392

Powdered foods are widely used as ingredients in manufacturing processed foods or consumed directly by humans for their energy and nutrient contents. The popularity of powdered foods is rising due to the convenience and versatility of their usage. In order to extend their shelf-life and prevent the occurrence of food-borne diseases, powdered foods, like other food products, have to be decontaminated. Inappropriate and insufficient decontamination has led to numerous outbreaks of foodborne diseases in recent years due to the existence of pathogenic microbes in dry milk powder, infant formula, spices, bread crust, etc., or through the cross contamination when inappropriately pasteurized food ingredients such as spices were added into food products. The current processes to decontaminate powdered foods are thermal treatment, gamma irradiation, microwave, UV light, pulsed light, and fumigation, etc. However, these processes causes significant unwanted changes in powdered foods including moisture content, nutrient loss, and other chemical-related safety concerns.
 
In this session, intense pulsed light (IPL) will be presented and discussed as an emerging technology for non-thermal and safe pasteurization of powdered foods without inducing significant nutritional and quality damages. This session is a concentrated symposium that will introduce to the audience the fundamental inactivation mechanisms of IPL technology, the system development and scale-up possibilities, and the current industrial manufacturers.
Tribology in Food: Past, Current, and Future

When: Tuesday, 06/04/2019 through Tuesday, 06/04/2019, 12:30 PM - 02:00 PM

Where: Ernest N. Morial Convention Center - 391-392

Tribology, the study of friction, lubrication, and wear, has garnered significant interest in the last several decades, with a marked increase in publications on this topic in the last few years. This increase is mainly due to the current opinion that food tribological behaviors can help explain textural attributes related to friction, such as grittiness, smoothness, and astringency, that cannot be explained by rheological behaviors. While no universal relationships between food friction behaviors and food textural attributes have been found to date, tribological measurements generally provide complimentary information to standard rheological measurements.
 
This session will open with a discussion of basic tribological information needed to understand the current state of the food tribology field. Next, we will cover best practices in tribological measurements. Because tribology is a system property, not a material property, great care must be taken in selecting measurement surfaces, environmental conditions, and measurement protocols. This discussion will also cover common issues in tribological testing and how to overcome them. Afterward, we will present current findings on relationships between food tribological behaviors and sensory attributes, as this topic has provoked great interest in the current literature. Next, we will discuss food wear, which is currently a highly underexplored topic in the literature. Wear behaviors may relate to food oral and industrial processing behaviors, potentially serving as a predictor for food breakdown and processing ability. Finally, we will close the session with a panel discussion of future applications of tribology.
Ultraviolet Treatment of Beverages: From Theory to Practice

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

Where: Ernest N. Morial Convention Center - 391-392

Ultraviolet (UV) light has been used for decades for disinfecting water, and is broadly applied in Europe and North America. But until recently it has not been adopted for opaque fluids such as liquid foods and beverages. Recently, successful application in juice treatment has demonstrated the feasibility of UV for treating these fluids, and UV technology has started to emerge as a promising non-thermal preservation processes for other beverages. As a non-thermal, non-chemical disinfection technology, UV is anticipated to have minimal effects on product quality, flavor, and nutritive content. UV treatment is effective against food and water borne pathogens, spoilage microflora, spores, and can control pathogen levels to comply with regulatory requirements. The challenge remains that the range of optical and other properties of beverages is extremely broad. Also, each disinfection process may have different microbiological targets, meaning that each UV process has to be developed individually using specific system designs. In each application, three factors must be assessed: the treatment level required for the necessary reduction in target pathogen levels; the impact on product quality; and the regulatory requirements.
 
Since the challenges of implementing UV are both theoretical and practical, this symposium has been designed as collaboration between academic, government research, and UV industry experts. This symposium will briefly introduce the fundamental principles of UVC light germicidal effects and present approaches for evaluation of product and process parameters in applications of this technology for liquid foods and solid surfaces.
 
The first focused presentation will address the commercialization of UVC light application for non-thermal pasteurization of water in the dairy industry and requirements for regulatory compliance with the Pasteurized Milk Ordinance that governs the production of Class A dairy products.
 
The second presentation will discuss UV treatment for beverages with high absorption and scattering properties. The effect of fluid optical properties on achieving required log reduction of food-borne pathogens will be discussed, and inactivation of relevant pathogens will be demonstrated.
 
The third presentation will discuss the application of UV treatment to milk, in order to inactivate Cronobacter sakazakii. The presenter will discuss results of a feasibility study of UVC light application to reduce Cronobacter sakazakii in milk. The D-values for different strains of Cronobacter sakazakii will be discussed; in addition data on UV dose response curves of different strains of Cronobacter sakazakii will be presented. 
Emerging Food Processing and Packaging Technologies: Current Status and Future Prospects

When: Wednesday, 06/05/2019 through Wednesday, 06/05/2019, 01:15 PM - 02:45 PM

Where: Ernest N. Morial Convention Center - 283-285

The future of food production and consumption will be influenced substantially by the implementation of innovative technologies in the food industry, enabling manufacturing of safe and high-quality foods and efficient distribution of the products throughout the supply chain while minimizing wastage and environmental impact. In this symposium, the current status and future applications of several novel food processing and packaging technologies will be presented. Further, the importance of continuing fundamental research in the development of the next generation of food processing and packaging technologies for industrial use will be discussed. The session will feature three distinguished lectures from the selected speakers identified by the IFT Food Engineering, Nonthermal Processing and Food Packaging Divisions. The presenters are internationally recognized experts in the fields of food process engineering and packaging.
 
The Food Engineering Division Lecturer, Dr. V.M. (Bala) Balasubramaniam, Professor at the Department of Food Science and Technology, The Ohio State University and an IFT Fellow will present the engineering aspects of high pressure-based processing technologies and will cover the latest advancements in the process development and industrial adaptation of these technologies. Dr. Balasubramaniam is well-recognized internationally for his long-time contribution to the field of food process engineering, and particularly for his innovative research on high pressure processing (HPP) and pressure-assisted thermal sterilization (PATS).
 
The Nonthermal Processing Division Lecturer, Dr. Petros Taoukis, Professor at the School of Chemical Engineering, National Technical University of Athens will review novel applications of the HPP technology beyond nonthermal pasteurization, including structural modification of macromolecules and improvement of textural and bioactive properties in selected food products. Dr. Taoukis is well-known internationally for his research in the areas of nonthermal food processing, osmotic processing, predictive microbiology, and enzyme technology.
 
The Food Packaging Division Lecturer, Dr. Kit Yam, Professor at the Department of Food Science, Rutgers University will present the principles of emerging active and intelligent packaging technologies and discuss how these technologies can create value in the food supply chain. Dr. Yam is an internationally well-known expert in food packaging and is recognized for his research on developing innovative food packaging technologies to improve food safety and quality. He is the recipient of the prestigious Riester-Davis-Brody Award in 2019 for lifetime achievement in food packaging.
 
This session is co-sponsored by Phi Tau Sigma, The Honor Society of Food Science and Technology.
Twenty Years of Advancements in Nonthermal Food Processing Technologies: Guiding Factors and a Look to the Future, Part I

When: Monday, 06/03/2019 through Monday, 06/03/2019, 10:30 AM - 12:00 PM

Where: Ernest N. Morial Convention Center - 288-290

This two-part symposium will cover twenty years of progress in building a sound base of research and engineering to establish several key novel food processes using different efficient modes of energy to improve quality, safety, and shelf life of a variety of foods to meet demands of the 21st century consumer. The Nonthermal Processing Division, which was established in 1999, provided a platform for collaborative multidisciplinary research and development activities that defined pathways for commercialization of advanced food technologies in many countries around the world. Part one of this symposium will focus on the strategies used to guide research and development efforts to guide movement of technologies up the ladders from bench scale research to pilot plant demonstrations of real products and then the scale-up to industrial production. One key role of the Division was to provide a focus for collaborative efforts that involved academic, industrial and government scientists and engineers, from several disciplines and many countries, to facilitate effective technology transfer to put improved minimally processed foods in the hands of consumers around the world. Several leaders of the Division’s efforts will provide summary presentations and there will be a panel of experts at the end of part two to stimulate a discussion with the audience of prospects for future developments in this growing segment of the international food industry. This symposium is proposed in honor of the 20th Anniversary of the Founding of the Nonthermal Processing Division.
Recent Advances Regarding Human Milk Oligoscaharides and Their Role in Human Nutrition

When: Tuesday, 06/04/2019 through Tuesday, 06/04/2019, 10:30 AM - 12:00 PM

Where: Ernest N. Morial Convention Center - 291-292

Human breast milk contains a group of unconjugated complex carbohydrates that are synthesized from lactose in the mammary glands, and constitute the third-most abundant component of human milk after lactose and lipids. These carbohydrates, known as the human milk oligosaccharies (HMOs), are not digested in the infant gastrointestinal tract and reach the colon intact or are absorbed in small quantities. Research studies during the past several years have suggested that HMOs could potentially affect the infant immunity by binding to the cell surface receptors and altering the host epithelial and immune cell responses in the infant gut.
 
This session, jointly organized by IFT Dairy and Carbohydrates Divisions, will focus on the role of HMOs in infant and adult nutrition. The presenters will share some of the latest advances in understanding of human milk components with specific focus on HMOs and bioactive proteins, and how these advances could be leveraged to further improve infant formulations. The session will include a presentation on the factors that influence the utilization of HMOs in the infant’s gut such as lactation duration and infant age. Since the mechanism of action of HMOs has potential relevance to adult populations, recent findings related to infection resistance and immune enhancement in adults, as well as appropriate research models, will be discussed. Also, recent scientific advances and challenges in analytical method development for different components of HMOs addressing the complexity of their isolation and measurements in different product matrices will be presented. 
Biosensing Technology for Practical Applications in Food Production

When: Monday, 06/03/2019 through Monday, 06/03/2019, 10:30 AM - 12:00 PM

Where: Ernest N. Morial Convention Center - 265-268

The biosensors industry is now worth billions of US dollars, with applications mostly in the biomedical field. Many biosensing technologies have been developed for measuring small molecules, biomarkers, and whole cells that have the potential to be used in food production settings for the detection of foodborne pathogens, toxins, allergens, contaminants and biomarkers for food quality and safety. The development of biosensors will further serve the food industry, agricultural sector, regulatory community, and public health. However, there are challenges that prevent new biosensing technologies to become commercially available. These challenges include biosensor scalability, cost, repeatability, and manufacturing reproducibility. 
 
This symposium will answer these challenges by featuring some recent and significant advances in the field of biosensing and its applications to food safety, food quality, and food processing. Presentations will provide insightful scientific and engineering analyses of biosensor systems, knowledge gaps, technology transfer challenges and future research directions. The speakers will address current innovations in biosensors for practical (point-of-service) applications in food production and discuss strategies and current efforts to translate their current research to real-life applications. To maximize the attendance and impact of this symposium, presenters have been carefully chosen for their diverse expertise on biosensing technologies. The presenters will speak on: rapid and highly sensitive immunosensing methods for visible detection of bacteria in real matrices; portable biosensors incorporating receptor molecules and redox active interfaces for monitoring functional ingredients in food and implementation in smart packaging; bacteriophage-based membrane filtration assays that employ novel fusion reporter enzymes to fully quantify E. coli in less than half the time required for traditional enrichment assays; and disposable biomimetic sensors based on graphene nanostructures for applications in low income and point of service environments such as during food production for real-time foodborne pathogen detection.