content tagged as Symposium

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The proposed symposium will discuss the latest advances in drying technologies for efficient manufacture of high-quality dried food products and ingredients. There is a growing interest in the development of new/novel drying concepts to meet the continually emerging challenges and new opportunities beyond the capabilities of the existing conventional drying technologies. A number of studies have explored and developed innovative technologies which take advantage of combining other physical phenomena (e.g. ultrasound, electromagnetic field, and pressure) to overcome the limitations of conventional technologies. The focus is on the development of new non-thermal drying concepts for a more cost-effective and efficient process and in improving the quality of food products through efficient and gentle processing. These include but are not limited to: (1) ultrasound-enhanced drying of food, (2) combined drying processes for better control of product quality, (3) combination of heat transfer modes for an energy-efficient drying process, and (4) novel application of ultrasound for on-line control of dehydration. These technologies will be discussed by internationally renowned experts from research organizations and academia, focusing on process design, optimization and modeling, energy efficiency and cost-effectiveness of the process, and impact on product quality attributes. The symposium is being organized by Dr Henry Sabarez (CSIRO); and Dr Kai Knoerzer (CSIRO).
The food industry is being challenged daily on various food safety and quality issues, which often happen unexpectedly and with high cost or risk associated. One common example is foreign materials (including foreign chemicals/microorganisms and foreign objects) or contaminations, which frequently surface both from food manufacturing and consumers. Other problems involving processing or quality (i.e. off color, off flavor, off odor, change of physical properties, sedimentation, loss of ingredient functionality, adulteration, etc.) could be easily perceived as a food safety issue by normal consumers. Therefore, it is vital for the food industry to address these issues before the product reaches the market. However, investigation of these problems and to find the root cause and solution involve not only time and effort, but also extensive scientific knowledge and advanced technologies.

Due to the limitation of resources and capabilities, analytical labs across the food industry often focus food-forensics investigations on specific areas, such as foreign material ID. The broad definition of food forensics covers most of the unexpected, unusual, and urgent safety and quality issues in food production. This symposium aims to bring scientists and experts from both the food industry and academia together to share learnings and experiences on food forensics. The invited presentations will focus on the development of new tools, methodologies, and investigation processes to solve forensic problems such as foreign materials/contaminations, off color, off odor, loss of functionality, etc. Discussions on food forensic investigation strategy and the application of criminology forensic science to food problems will also be covered. The session will benefit those who work in food production, food safety, quality control, and technical services, as well as regular food consumers.
The use of luminescent compounds and optical luminescent techniques in food science and engineering applications has been mostly limited to: (1) assessing food composition (e.g., quantification of vitamins), (2) detecting specific contaminants (e.g., aflatoxins) or, more recently, (3) authenticating specific foods (e.g., luminescence fingerprinting of olive oil). However, recent systematic study of the environmental sensitivities of lumiphores relevant to foods and their basic photophysical properties has significantly expanded the use and applicability of specific luminescent compounds and optical techniques in food research and development. This symposium will cover recent advances in optical luminescence techniques including the development and applicability of optical sensors of food quality and safety, the utilization of intrinsic and extrinsic luminescent probes to follow important technological processes such as formation and stability of delivery systems, and the identification of lumiphores as effective photosensitizers for microbial inactivation.

This symposium will first familiarize the audience with basic photophysical principles and explain how the photophysical properties of lumiphores respond to, and potentially report on, specific chemical and physical properties of a food matrix.

Second, it will discuss the use of noninvasive edible luminescent probes as sensors of food quality, stability and safety in real time. Particular emphasis will be given to molecular rotors since these edible fluorescent compounds offer a non-disruptive and highly sensitive alternative to conventional mechanical methodologies to evaluate the physical properties of foods.

Third, it will provide an overview on the use of optical techniques to measure interfacial processes in food systems and how they can assist in the design and development of novel colloidal carriers. Optical spectroscopy can help to elucidate formation and disintegration mechanisms of delivery systems, especially those of protein based nanoparticles using intrinsic and extrinsic optical probes. Significance of the results and applicability of the proposed measurements will also be covered.

Finally, advances on the use of optical edible compounds as photosensitizers for in situ microbial inactivation will be presented. The recent identification of edible and effective photosensitizers offers a promising alternative to current antimicrobials, particularly for fresh produce applications, due to their GRAS status and the lack of harmful residues.

We expect the audience to gain an overall understanding of the new advances on optical measurements pertinent to the food industry. The combination of the inherent advantages of luminescence spectroscopy—site specific, versatile, non-invasive, rapid, sensitive, and inexpensive—with the attraction of safe and environmentally friendly green molecules that enable measurements in-line during manufacturing or in situ during distribution and use can be of particular importance within the food, medical, and pharmaceutical arenas. Additionally, the implementation of advanced optical techniques will generate insights on the important mechanisms in food processes and help in their optimization and monitoring.
There is a growing interest from consumers in plant-based proteins: according to market analysis, one in three consumers prefers plant proteins over animal proteins, and plant proteins experienced 61% growth from 2010 to 2014. This shift in market trends are largely driven due to vegan/vegetarian diets based on religious and moral beliefs, and/or concerns over issues associated with animal proteins, such as volatile price, allergens, sustainability, and overuse of hormone and antibiotics. While the consumers are switching their preferences to eat more plant proteins, they are not willing to compromise the sensorial qualities that meat, dairy, and egg proteins can offer. There are increasing efforts and breakthroughs in the academia and food industry to find broader sources of plant proteins and explore innovative processing methods and formulation approaches to utilize plant proteins in food applications. In this symposium, the first speaker, Prof. Michael Nickerson, will provide an overview on the current and emerging sources of plant proteins. He will also review the challenges and opportunities in processing methods/technologies for producing plant protein ingredients, and discuss their impact on protein functionality and nutritional quality. The second speaker, Prof. Lingyun Chen, will take a deep dive into the molecular structure and functional relationships of plant proteins. More specifically, she will use several plant proteins (e.g. lentil protein, etc.) as examples and share with us the research her groups conducted in understanding the impact of microstructure on the macroscopic properties (such as foaming, gelation, etc.) and the value-added applications of these features. The third speaker, Dr. Mehmet Tulbek, will take a formulation science approach and showcase the practical use of commercially available plant proteins (e.g. pulse proteins) in food products. Through a number of case studies, he will demonstrate the functionalities of the plant protein and the values it can bring to food manufacturers who are looking to replace egg and dairy proteins, fortify protein content, and reduce cost.
Food manufacturers have until June 2018 to remove all PHOs from food due to the overwhelming clinical evidence of the negative health impacts of trans fats. Ag-scientists, US farmers, and the edible oil industry have developed an all-soy US-grown solution positioned to offer food scientists and food companies a functional alterative to trans fats without negative health effects.

This session will address three primary topics, the first being an examination of health biomarkers in a double-blind clinical feeding study that was recently completed. Dr. David Baer, lead researcher from USDA’s Agricultural Research Service’s Food Components and Health Laboratory, will present new findings about the effect of high oleic soybean oil on the risk factors used to define metabolic syndrome, which includes biomarkers of diabetes and cardiovascular disease (CVD). He will also discuss the nutritional benefits of high stability oils.

Following Dr. Baer, the VP of Research, Development and Innovation at Stratas Foods will share results from new functionality testing of high-stability oils and shortenings used in baking and frying applications. Specific functionality results will be discussed for applications including fried donuts, white cake, cookies, and icing.

Lastly, attendees will hear firsthand from a soybean farmer about the advantages of growing high-oleic soybeans including increased demand due to better performance in some food and industrial applications, environmental sustainability at the farm, increased value, and competitive yields. They will also address current availability of the product and anticipated future growth of the crop due to the many functionality and health benefits offered by high oleic soybeans.
Foods and specialty food ingredients are affected by a myriad of factors from farm to fork that influence their integrity and wholesomeness. In these, oxidation control is of paramount importance in retaining the flavor and taste of food as well as in preventing the formation of potentially toxic components. The session invites world-renowned experts to discuss the state-of-the-art status of the topic. The first speaker, Dr. Eric Decker, who published more than 350 research papers, books, and book chapters, is the IFT Fellow and the ACS Fellow, holding numerous honors and awards. He will talk about the complex nature of food systems and how they can affect the performance of antioxidants. The efficacy of an antioxidant is often unpredictable when the environment changes, which is very challenging for the practical use of natural antioxidants in foods. Dr. Decker’s presentation will provide the most up-to-date information on this topic.

The second speaker, Dr. Fereidoon Shahidi, the IFT Fellow and ACS Fellow, has published over 750 research papers, books, and book chapters, and holds numerous honors and awards. He will give a presentation about bioactive peptides, their antioxidant activity, and their use as healthful food ingredients.

Bioactive peptides are known to reduce blood pressure, scavenge free radicals, and potentially serve as phosphate replacers in muscle foods. Dr. Nora Yang is one of the most renowned experts in lipid oxidation and the author of a chapter of the AOCS Press book Oxidative Stability and Shelf Life of Foods Containing Oils and Fats. She will present the challenges in the evaluation of oxidative stability and shelf life of oils and fats. Since Dr. Yang works in a food ingredient company, she will provide valuable information on how the food industry utilizes the current analytical methods for the accurate evaluation of food quality.

Dr. Min Hu, the fourth speaker, also works in the food industry and is one of the most prominent experts in lipid oxidation. He is the editor of the AOCS Press book Oxidative Stability and Shelf Life of Foods Containing Oils and Fats. Dr. Hu will talk about the utilization of tropical fruit oils. Acai and buriti oils are rich in monounsaturated fatty acid, polyphenols, tocopherols, tocotrienols, and phytosterols. Passion fruit seed oil also contains high levels of polyunsaturated fatty acids, tocopherols, tocotrienols, phytosterols, and polyphenols. Therefore, these oils are considered to be health oils with high oxidative stability. This session covers a wide scope of research areas and deals with current, urgent problems.
Food security, as defined by United Nations (UN), exists when all people, at all times, have physical and economic access to sufficient, safe and, nutritious food to meet their dietary needs and food preferences for an active and healthy life. As the world population continues to grow, the challenges in managing limited resources to feed them will require significant improvements in technology, management strategies, and policies that enhance food security. While contributing factors to food insecurity are debatable, increased use of farm commodities in biofuels, increased oil prices, global population growth, climate change, loss of agricultural land to residential and industrial development, rising food prices, environmental stressors, high losses and waste, and growing consumer demand in developing countries have an impact on food security. In order to ensure sufficient, safe, and nutritious food globally, strategies and policy responses to global changes in land-use patterns, food trade, pre- and post-harvest food processing, food preservation, and food safety are urgently needed. Enhanced food safety is key to improvements in health and nutrition, both of which are goals of enhanced food security. Therefore food safety, nutrition, and food security are inextricably linked. This symposium session will bring subject-matter experts together as panelists to discuss issues on (1) priorities and challenges from government and private sector’s standpoints on food safety and food security in various parts of the world, (2) policies and strategies leading to robust food-safety control programs at country level, (3) effective recognition of women's actual roles and responsibilities in global food security, and (4) the role of research and development strategies on reducing food losses and expanding markets for improved food security and economic growth.
Compression of food in utilized to engineer low volume, high density products that fulfill nutritional or functional requirements for products. Compression is used to create meal replacement bars, snack items, and nutritionally dense food items. Increased caloric density and portability/low volume requirements have been goals for both military and space-exploration feeding; operational ration components for the military are required to be lightweight and highly portable, while foods used in the space program are subject to stringent weight and volume constraints. Uniaxial compression has been the historical norm for producing such products; however, the recent application of sonic welding technology to food compression has enabled the development of innovative products that reduce or eliminate the use of chemical “binders” that are conventionally required to achieve a compressed product. This symposium will include talks highlighting: caloric densification efforts, technologies, and products employed in military ration component development; densified meal-bar research and development for NASA; sonic compression technology applications to food; and mechanics of food compression and mechanical analysis of foods.

Several speakers in this session will focus on the application of compression and caloric densification which can be used for special missions or commercial application. One speaker will focus on the application of conventional compression and ultrasonic compression to develop a nutrient dense meal replacement bar for space feeding. Another speaker will apply this technology to develop lightweight, easy-to-consume, nutrient-dense ration components for military field feeding. A third speaker will discuss the application of a novel compression technology that eliminates the need of binders/fillers (these ingredients can be replaced with micro nutrients, macro nutrients, and/or bioactive compounds) to produce a robustly agglomerated, pliable product.
Survival of bacterial spores, particularly Clostridium botulinum, in low acid shelf stable and refrigerated foods poses a food safety risk during storage and distribution of the products. Nonthermal processing technologies including high-pressure processing and other combined technologies have the potential of inactivating bacterial spores at reduced thermal requirements, achieving food safety without compromising the sensory and nutritional quality of the products. In a typical high-pressure process, the food material is vacuum packaged and subjected to pressure treatment (600 MPa at ambient or chilled conditions for 3-5 min). Meat, seafood, vegetable and fruit juices, sauces, and salads are examples of products available in the market today. Pressure pasteurized products are distributed under refrigerated conditions and have a shelf life of six to eight weeks. While pressure treatment is effective in reducing more than 5-logs of variety of vegetative pathogens, high-pressure treatment alone is not sufficient to inactivate spores of harmful pathogens such as Clostridium botulinum. Careful attention must be paid to maintaining refrigerated temperature conditions when handling and distributing pressure pasteurized low-acid foods. Speakers discuss potential microbial risks associated with survival of Clostridium spores in pressure pasteurized low-acid foods. Spore physiology during germination and inactivation by pressure will be presented. Food processing, ingredient, and storage factors that can help mitigate the botulinum risk will be discussed. Novel processing-based approaches for preserving extended shelf life or ambient stable low-acid foods will be discussed.
The human population will grow quickly over the next 40 years, which creates a need to be sustainable in terms of food production. However, today’s production exceeds environmental limits and food production has a significant influence on greenhouse gas emissions, the use of land and water resources, pollution, and on the reduction of food production due to climate change. In addition, there are losses in the food production chain from farm to fork. Therefore, efforts need to be made to reduce these losses and intensify the use of side streams of food production and value add the production of co-products (e.g. extract highly bioactive compounds or other compounds of nutritional value, or transform the whole by-product into a co-product without any residue)

To ensure the world population is fed with healthy foods produced with only minimal effect on the environment, a long-term, intensified effort is needed on all levels, including: country-led transformation, global cooperation, and community action. In this session, we will underline and highlight the underlying causes for food loss along the value chain and introduce opportunities at a global scale to reduce food loss and waste and improve the sustainability of food chains from farm to fork. The speakers selected for this symposium, one from the industry, one from government, and two from academia, will share their experience and knowledge of what is currently done on the industry and research sides to tackle the challenges introduced.

The symposium is being organized and moderated by Dr. Robert Sevenich (Technische Universität Berlin), Dr. Pablo Juliano (CSIRO-Australia) and Myriam Loeffler (Universität Hohenheim).