content tagged as Symposium

41 - 50 Results out of 81
Whole Genome Sequencing

When: Monday, 07/16/2018 through Monday, 07/16/2018, 07:45 AM - 08:45 AM

Where: McCormick Place - S404D

Whole genome sequencing (WGS) is an emerging technology that allows scientists to map the genetic sequence of pathogens and other organisms with such precision that they can distinguish between different strains of a bacterium and even slight variations by geography within the same strain. WGS has proven to be a powerful tool for food manufacturers and regulatory agencies. The technology can be used to determine which illnesses are part of an outbreak and which are not; to determine which ingredient in a multi-ingredient food is responsible for an outbreak; to identify geographic regions from which a contaminated ingredient may have originated; to link illnesses to a processing facility; to link small numbers of illnesses that otherwise might not have been identified as common outbreak; and to identify unlikely routes of contamination. While rapid analysis of WGS data still remains somewhat of a challenge, and may in some situations represent a bottleneck, easy-to-use, high-throughput bioinformatics tools for bacterial WGS data have been developed and are rapidly being improved. The cost of gene sequencing equipment is also continuously declining. With its advantages and decreasing costs, WGS has been integrated into routine foodborne disease surveillance and may replace other technologies such as pulsed-field gel electrophoresis (PFGE) in the near future

This symposium was organized by the IFT Quality Assurance Division in collaboration with the IFT Food Microbiology Division.
High Hydrostatic Pressure: A Non-Thermal Technology to Increase Safety and Valorization of Traditional Raw-Like Foods

When: Wednesday, 07/18/2018 through Wednesday, 07/18/2018, 10:30 AM - 12:00 PM

Where: McCormick Place - S401D

One of the most promising non-thermal food processing technique is high hydrostatic pressure (HP), which can be an alternative to traditional thermal methods being a possible method to apply in raw ingredients/unprocessed traditional food products with peculiar characteristics that can be affected by thermal processing. For this purpose, pressure levels in the range of 400-600 MPa are used. HP is capable of producing microbiologically safe products with minimal changes on food characteristics, and so with clear advantages over thermal processing. Recently, HP has been also applied for extraction (HPE) of bioactive compounds from several matrices and has been recognized as an environmentally-friendly technology by the Food and Drug Administration, ensuring that bioactive compound denaturation is avoided, facilitating the extraction of such components, particularly the thermo-labile ones. The effects of HP have been largely studied in the last decades, being already successfully, and predominantly, applied in the processes of “cold” pasteurization for gentle food preservation and commercialization. Other HP applications in food and biotechnology industries are related to the inactivation of enzymes, modification of proteins and food physicochemical properties. Moreover, HP is an environmentally friendly food processing methodology, since it only involves energy expenditure during compression and decompression phases; and once-recirculated water is the usual pressure transmission medium (without effluents production).

This session aims to unveil the very recent evolution of knowledge related to HP effects on different applications in order to valorize traditional raw or containing raw ingredients food products from different world locations (Portugal, Spain, and Australia), and it will rely on the presentation of research concerning the different possible applications of HP. For example, raw fish (from Australia), dairy products (such as Serra da Estrela cheese from Portugal) and meat products (such as steak tartar, fermented sausages, and dry-cured ham from Spain), are highly appreciated by the consumers due to their unique sensory characteristics. Nevertheless, their commercialization can be made difficult by the presence of several different microorganisms or the modification of its organoleptic characteristics. Also, stinging nettle bioactive compounds are usually extracted using conventional or supercritical fluid extraction, being highly degraded by high temperature, and HP can be a beneficial and useful tool to overcome all these problems. Recently obtained results that are still unpublished will be presented, with the objective of discuss questions such as the caused effects, advantages and benefits of using HP as a processing or extraction technique for valorization of traditional products. The session will address several important questions such as: Which pressure levels can be used to obtain maximum extraction yields, and/or inhibit microbial growth? What happens for longer storage times? Which are the effects of HP on the extracts biological activities?
The Future of Food Packaging

When: Wednesday, 07/18/2018 through Wednesday, 07/18/2018, 10:30 AM - 12:00 PM

Where: McCormick Place - S404A

The future of food packaging concerns the consumer packaged food industry as well as business-to-business commerce in the case of food ingredients, as well as shipments of foods in intermediate states of processing for consumers. The future of food packaging relates to how packaging technology will be applied to extend the shelf life of food and decrease food waste while being competitive and meeting business-to-business as well as business-to-consumer needs. Future food packaging must be meet technical needs of a changing food supply, consumers’ buying patterns, and changes in complex supply and value chains. This session will not review past technologies in place; but, instead address emerging, future/pending food packaging technologies related to: sustainable packaging to align with the circular economy, meeting the needed of altering venues such as e-commerce, intelligent packaging to benefit the value chain, active packaging, and package design.

This topic is relevant to food industry professionals looking for innovations, development pipeline context, and competitive advantages, as well as researchers searching for alignment of their research to new packaging technologies. This session is co-sponsored by the Food Science and Technology Honorary Society Phi Tau Sigma.
Innovations in the Natural Savory, Meaty, and Umami Characteristics of Foods

When: Monday, 07/16/2018 through Monday, 07/16/2018, 10:30 AM - 12:00 PM

Where: McCormick Place - S403AB

A demand for clean label and natural components in formulated packaged foods does not come at the expense of the same high quality sensory experience expected from our food’s culinary tradition. Innovations in generating savory, meaty, and umami flavors in foods continue to advance to bring authentic flavors with more choices to consumers. The conversion of plant or animal-derived proteins into valuable ingredients via the selection of optimal endo- and exo-peptidases requires an expert understanding of enzyme specificity at a variety of process conditions. Enzymes and other naturally derived components of agricultural materials can also be used in situ to generate flavors without adding the qualifier “naturally flavored” on the food product label. This symposium will connect consumer need states to discoveries in the chemistry of flavor generation and their application in today’s foods. New technologies and discoveries will include enzymatically hydrolyzed protein and mimicry of meat.
Benchmarks, Hurdles, and Metrics to Compare Products and Categories: Is There a Right Way to Set a Standard for Success?

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

Where: McCormick Place - S401ABC

Benchmarking is a tactic to assess how a given product matches up to competitors or standards in the marketplace. It can be used to establish sensory or business practice for the desired user experience. Benchmarking may be used to define fundamental, baseline metrics for a product, which allows for a form of performance tracking over product iterations. The benchmarking approach can be derived from a comprehensive series of quantitative studies all the way through to simple category review done in a small qualitative setting. Depending on the needs and risks, benchmarking can give the business informative design decisions to drive product design and user experience.

The goal of this curated symposium, the third in a series, is to present IFT members with a dialog between industry professionals on truths and myths behind practices that are thought to be commonly agreed upon approaches. In the case of benchmarking, knowing what the category benchmarks are for a given product may help the cross-functional team understand their strategy for product design, development and communication. There is a different point of view that the use of benchmarks that are general can hobble the same product design effort. Different disciplines in product design have varied perceptions regarding the value and approach to benchmarking. The Sensory and Consumer Sciences Division (SCSD) has selected a number of practicing professionals to discuss this area and provide understanding to both the division membership and the greater food and beverage product design and development community on the status of this area of interest.
Whole Genome Sequencing: Overview and Role in Food Safety Systems

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

Where: McCormick Place - S404D

In recent years, whole genome sequencing has emerged as a powerful food safety tool. The unprecedented resolution of whole genome sequencing allows for highly improved characterization and subtyping of microorganisms over methods such as pulsed field gel electrophoresis. This in turn has helped to improve epidemiological investigations of foodborne illnesses by more quickly and accurately linking clinical isolate whole genome sequence subtypes with those of food and environmental isolates. By providing this faster and more accurate link, foodborne illness outbreaks can be resolved in much more timely manner, which therefore helps reduce the number of foodborne illness cases. Consequently, whole genome sequencing has been adopted as a key tool in the repertoire of regulatory and public health agencies such as the FDA, USDA, and CDC for resolution of foodborne illness outbreak investigations and other applications such as monitoring of antimicrobial resistance.

Yet, although these agencies have begun to use whole genome sequencing in these ways, there is still a need for policy development surrounding the technology. As a result, the use of whole genome sequencing in the food industry has been limited. There are many different applications of the technology that would greatly improve food safety management from different areas of the food industry. For instance, whole genome sequencing can be used to identify possible harborage of a bacterium in a food processing facility. It can also be used to tie together isolates that were involved in a beef slaughter "event day." Other uses of next generation sequencing technology that are not directly applied to whole genome sequencing, such as 16S metagenomics, are also important for investigating sources of spoilage and determining the types of microorganisms present at different stages of the process. Yet, due to uncertainty around the regulatory perspective of the use of the technology, the food industry has been reluctant to widely adopt it as a tool in their food safety management systems.

This symposium will discuss an overview of the current technology that is available for performing whole genome sequencing and the current uses of whole genome sequencing by third party laboratories. This will then be followed up by presentations from the meat and produce industries where the use of whole genome sequencing by the members of these industries will be discussed, along with the concerns that still remain for these industries from a regulatory standpoint. Lastly, the session will be rounded out by a presentation on the legal and regulatory concerns on the use of whole genome sequencing, including information on the current landscape of policy development with regard to the technology.
Flavors of Food Protein Ingredients and Their Applications in Product Formulation

When: Tuesday, 07/17/2018 through Tuesday, 07/17/2018, 02:15 PM - 03:45 PM

Where: McCormick Place - S403AB

Plant proteins are important protein sources to meet the nutrition demands of the increasing population. Flavor is an important aspect of food ingredients, including protein ingredients, that dictates consumer acceptability of the final food products. Even though great progress has been made in the off-flavor control of soy protein, off-flavor of many plant protein ingredients remains a major limiting factor for their use in food products. Protein ingredients from different sources that carry unique flavor profiles, which can be influenced by the processing and storage conditions. In addition to their intrinsic flavors, protein ingredients interact with flavor compounds and influence the overall flavor profile of the final products when used in formulation or flavor encapsulation. This symposium aims to cover the intrinsic flavors of protein ingredients as well as their interaction with other food components that affect product flavor profiles. The odor and taste of protein ingredients and the effects of processing on protein flavor profile will be addressed in the first two presentations. The first presentation will be an overview of the off-flavor in pulses, which will also provide background knowledge for audiences who are not familiar with protein flavor or flavor chemistry. The second presentation will report the findings from ongoing research on rice protein flavor. Protein-flavor interaction and its influence on food formulation will be discussed in the third presentation. The fourth presentation will report on sensory evaluation studies of plant protein-based food products that are currently on the market. It will provide an understanding of how different attributes of protein ingredient influence consumer liking and how the information can be used in formulation to meet consumer needs. The topics will be of interest to audiences both from the food industry and academia who are working with protein ingredients or sensory evaluation.
Advances and Implementation in Ultraviolet Light Technology in Beverage, Dairy, and Grain Applications

When: Tuesday, 07/17/2018 through Tuesday, 07/17/2018, 02:15 PM - 03:45 PM

Where: McCormick Place - S404A

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.

UV treatment may also be applied to destroy pathogens and chemical contaminants on solid surfaces, and UV is often used in laboratories to inactivate pathogens in fume hoods. Recently UV has been considered for treating surface toxins on grains, but in this application there are significant challenges in ensuring uniform treatment of an opaque, irregular object. In spite of this, recent research has shown promising results in this application, achieving significant reductions in mycotoxins on the surface of grain. Ultraviolet (UVC) light at 253.7 nm has shown promise as a non-ionizing postharvest strategy for the reduction of fungal and mycotoxin loads on both artificial and grain surfaces. Since the challenges of implementing UV are both theoretical and practical, this symposium has been designed as a 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 UVC disinfection for beverages with low UV transmittance, focusing on juices. 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 for grain, in order to destroy mycotoxins on the food surface. The presenter will discuss results of a feasibility study of UVC light application to reduce fungal growth and mycotoxin loads on the surface of stored corn and wheat, and detail the challenges of UV treatment of UV treatment of irregular shapes.
New Developments in Clean Meat: A New Era in Sustainable Meat Production

When: Tuesday, 07/17/2018 through Tuesday, 07/17/2018, 03:55 PM - 04:55 PM

Where: McCormick Place - S403AB

Clean meat – meat produced through cell culture – has the potential to address all of the most pressing concerns about industrialized animal agriculture, including land use, water consumption, food safety, antibiotic overuse, and animal welfare concerns. The first public demonstration and tasting showcasing clean meat technology occurred in 2013, with a price tag of hundreds of thousands of dollars per pound. In the intervening half-decade, the field has made tremendous progress – both in technological sophistication and in approaching economically feasible price points. As of the 2017 IFT session on clean meat in June of last year, over a half-dozen companies had launched to commercialize clean meat. Since that time a flurry of activity has occurred, including the genesis of several new companies and the influx of significant venture capital and meat industry corporate venture investment. In this session, we will focus on the developments that have occurred in this fast-moving field in the preceding 12 months. Our speakers include an academic with a long track record of rigorous bioprocess design for large-scale animal cell culture; the food policy expert who is spearheading the collaborative effort for clean meat’s regulatory approval; and the CEO of one of the first-established clean meat companies. The session will be opened and moderated by Dr. Liz Specht, senior scientist with the Good Food Institute, to introduce the concept of clean meat for audience members for whom this is a new concept and to put each speaker’s role in the development of this technology in context.
Carbohydrate Functionality in Stabilizing Food Emulsions: Science, Formulation, Processing Conditions, Texture, and Physical Stability

When: Tuesday, 07/17/2018 through Tuesday, 07/17/2018, 10:30 AM - 12:00 PM

Where: McCormick Place - S403AB

Emulsions form the basis of a large percentage of food products, such as milk, butter, beverages, soups, salad dressings, ice cream, cake batters, coffee creamers, and cream liqueurs. Many functional food ingredients such as colors, flavors, foams, clouds, and syrups are delivered using emulsion based systems. Selection of correct gums, hydrocolloids, and emulsifiers and use of the right processing conditions produces enhanced physical stability and improved sensory attributes which affect buying decisions of consumers. Additionally, food products have to meet certain shelf life requirements for the commercial market. Removing synthetic but efficient ingredients to make clean label or organic certified products could reduce product stability. Carbohydrates such as gums and hydrocolloids can replace these ingredients, make stable emulsions, and provide clean label options. These would result in extended shelf life, improved texture, and physical stability of these food products, allowing them to be labeled as natural without compromising texture.

This session will combine the perspective of an academic, a gum and hydrocolloid manufacturer, an ingredient supplier, and a consumer packaged goods company (CPG) on food emulsions in one symposium. It will evaluate the role of carbohydrates in simple and complex foods where a stable emulsion is a basic priority. This symposium will first discuss emulsion science and technology, formulations, ideal processing conditions, and destabilization mechanisms. It will provide the audience information on carbohydrate chemistry to better understand the functionality of different carbohydrates such as gum arabic, starches, xanthan gum, locust bean gum, sucrose esters, polyglycerol esters of fatty acids, saponins, and polysorbates. This will help in identifying suitable ingredients for stable formulations. Rapid methods and technologies to conduct stability analysis will be presented. Formulations to make beverages, sauces, syrups, ice cream, and other dairy products and delivery systems such as water-soluble flavors and colors using these carbohydrates will be explored.