content tagged as Food Engineering

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The world population is increasing at an annual rate of nearly 2%, reaching 8.5 billion by 2030 and 10 billion by 2050. In order to overcome challenges associated with feeding such a rapidly growing population, it is necessary to undertake responsible approaches in food production and consumption and utilize methods to minimize the wastage of foods and natural resources. The term “sustainability” in the food and agricultural industry usually refers to the optimum and efficient use of energy and natural resources, including land, water, and raw materials in food production, and often includes management of a wide range of activities to reduce waste throughout the supply chain. Design and development of innovative energy- and water-saving food processing methods and intelligent packaging systems capable of reducing food spoilage and waste, as well as the use of biobased and biodegradable packaging materials are examples of practical approaches towards meeting the sustainability goals in the food industry.

This symposium will feature distinguished lectures from the IFT Food Engineering, Nonthermal Processing, and Food Packaging Divisions by internationally renowned experts selected by the respective divisions. The speakers will highlight recent advances in the development of novel food processing and packaging technologies to improve sustainability in the food industry. Challenges associated with the design and implementation of these technologies will also be presented and discussed. This session is co-sponsored by the Food Science and Technology Honorary Society Phi Tau Sigma.
Two pioneers in the field of food texture, Alina Szczesniak and Malcolm Bourne, have recently passed away. This symposium is meant to recognize their enormous contributions to the understanding of food texture and its importance to the food industry

Our first speaker will review the innovations of Alina Szczesniak, the Institute's first female Nicolas Appert Award winner, and the current state of sensory texture measurement.

Our second speaker will review the contributions of Malcolm Bourne and the progress that has been made in the field of instrumental measurement.

Our final speaker will discuss the business impact of texture and the claims that are being made by food producers.
The symposium will identify, describe, and discuss the latest advances in microwave equipment design and the development of new and emerging applications for this versatile technology.

The processing aim of microwave technologies has generally been for replacing conventional thermal processing applications such as pasteurization, sterilization, and drying of food and non-food items. In food applications the main focus is on maintaining inherent product quality by the volumetric heating and reduction of treatment time. However, the inherent problem of uneven heating has remained a major hurdle that limited the industrial uptake of this technology. Recent research and development in microwave equipment and process design has demonstrated the possibility of circumventing the problems commonly associated with microwave processing, leading to more cost-effective and efficient use of the technology for heating intact fruit and vegetables for insect disinfestation, pasteurization of fruit snacks, and heat treatment of pumpable products.

Microwave design, process performance, optimization, and scale-up of the MW technology will be discussed by internationally renowned experts from research organizations and academia. The symposium is being organized by Dr. Kai Knoerzer (CSIRO), Dr. Mala Gamage (CSIRO), and Emeritus Professor N Y Tran (consultant).
This session will focus on the topics on newly developed technologies for controlled delivery of functional ingredients specifically targeting gastrointestinal (GI) health. More than 60 million Americans suffer from the issues related to the gastrointestinal (GI) tract, costing about $142 billion per year. Research areas related to GI health have recently been garnering a lot of attention, evidenced by the creation of a funding program within the USDA NIFA foundational programs dedicated to the improvement of GI health: Function and Efficacy of Nutrients. Controlled delivery of functional ingredients to targeted locations in the GI tract is critical in maximizing the benefit of the bioactive ingredient. In this symposium, two technical approaches will be presented as a mode for controlled delivery: (1) innovative microencapsulation specifically targeting GI health and (2) structural design of food for controlled delivery of bioactive compounds for GI health.

Although microencapsulation and structural design of food have been widely used in many applications for food, there is a scarcity of research on targeted delivery for GI health. Thus, audiences from academia and industry will benefit from this focused symposium targeting GI health.