content tagged as Symposium

51 - 60 Results out of 81
Please Pass the Alt-Protein: Challenges and Solutions From the Alternative Protein Revolution That Intends to Diversify Our Dining

When: Tuesday, 07/17/2018 through Tuesday, 07/17/2018, 02:50 PM - 03:50 PM

Where: McCormick Place - S403AB

With a projected 630 million tons of meat production needed by 2050 to feed the world’s burgeoning population, alternatives to land-based meat may no longer be a choice, but a necessity. Get up close and personal with alternative protein pioneers and learn about their motivations, trials, and tribulations as they embrace protein diversity in their own unique way. Each speaker will highlight one or more specific challenges and their current solutions. During a panel session, the speakers will take questions from the audience, allowing for a rich discussion. The challenges will include consumer acceptance, culinary credibility, regulatory, and even production scale up.
Protein Quality and Nutritional Assessment: Global and Sustainable Perspectives

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

Where: McCormick Place - S405AB

Protein, one of the three major macronutrients in our diets, is essential for human growth and health, especially for building and maintaining muscle mass. Protein demand is expected to grow in the future as consumers continue to demand high protein products. In light of environmental and sustainability concerns regarding the current use of animal proteins, and the more recent consumer awareness of the health benefits of plant-based diets and meat alternatives, whether a balance of animal and plant proteins in the diet can meet humans' health needs is of interest.

In this symposium, we will discuss the dietary protein requirements of humans throughout growth, development, and aging and ask several important questions, such as: Are proteins derived from plant sources nutritionally adequate with respect to their amino acid composition and bioavailability? What role can plant proteins play in meeting the dietary protein requirements of humans throughout life? How is protein quality rated and why and when do protein quality ratings matter? What are the regulatory challenges faced by industry in the marketing of foods containing plant proteins?
Food Fraud: Addressing New Standards and Current Challenges

When: Wednesday, 07/18/2018 through Wednesday, 07/18/2018, 01:15 PM - 02:45 PM

Where: McCormick Place - N427ABC

Food fraud or economically motivated adulteration (EMA) is defined as the intentional misrepresentation of the identity or contents of a food ingredient or product for economic gain. It has been estimated that up to 10% of the food supply is affected by fraud, with some of the major targets being dairy ingredients, seafood products, meat and poultry products, olive oil, spices, coffee and tea, and honey. Food fraud can have significant impacts in areas such as food safety, consumer confidence, food quality, brand integrity and business revenue. In order to comply with the Food Safety Modernization Act Final Rule for Preventive Controls for Human Food and new food standards established by the Global Food Safety Initiative, the food industry must be prepared to develop food fraud mitigation plans for susceptible food products. The United States Pharmacopeia and other organizations have developed a number of resources to assist the food industry in developing these mitigation plans. This session will begin with a presentation on the topic of food fraud and its effects on the food industry. The current regulatory requirements and standards related to food fraud will be discussed, with a focus on the Food Safety Modernization Act and the Global Food Safety Initiative. The presentation will also provide information on how to comply with these requirements, including currently available resources. Presentations 2 and 3 will be focused on providing examples of specific food commodities that are particularly vulnerable to food fraud: seafood, coffee, and tea. These presentations will examine the specific issues affecting these commodities that make them vulnerable to fraud; the food safety and food quality effects of fraud; commonly used methods for detection of fraud; and how organizations are working to address fraud within these commodities. This symposium will also bring together USP, the leading provider of ingredient standards and Eurofins, the global leader in authenticity testing, to address provide a comprehensive review of the state of food fraud mitigation strategies. Introducing the topic of food fraud, giving background on incidents of food fraud, provide examples on the various types of food fraud and provide guidance on resources which are available to develop a food fraud program. Describing the expectations and requirements from customers through the Global Food Safety Initiative recognized standards, including the documentation requirements for vulnerability assessments and mitigation strategies. We will also review the current capabilities of authenticity testing in detail, including specific analysis types for different products and recommendations on testing strategy for a mitigation plan involving testing.
Whole Genome Sequencing: An Industry Perspective

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

Where: McCormick Place - S404D

As WGS becomes more prevalent in surveillance and regulatory compliance operations, and foodborne illness attribution, there are, however, several areas of continued debate surrounding the use of WGS-based tools. These include but are not limited to standardizing methodologies to determine similarity; appropriateness of retrospective linking of illnesses, establishing insanitary manufacturing conditions; and continued need for reliance on epidemiological and consumption evidence. The session will include a panel of speakers representing academia, government, and industry who will share their technical and regulatory perspectives, and the real-world opportunities and challenges related to the growth of WGS in food safety applications.

This panel will discuss the application of a highly advanced and promising tool in our food production system and consider science and risk-based regulatory approaches and policies to drive public health objectives.
United Nations Agencies and the Role of Food Technology in Supporting Global Food Security

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

Where: McCormick Place - S402AB

More than 2 billion people live below the poverty line and experience malnutrition or food insecurity. Usually, global development programs are not necessarily associated with food science and technology but more so with the improvement of agricultural practices, standard setting across nations through Codex activities, or in rapidly responding to humanitarian crises. However, food science and technology is at the core of the Sustainable Development Goal that aims to end hunger, achieve food security and improved nutrition, and promote sustainable agriculture. This general lack of awareness of the junction between food science and sustainable development results in lack of innovation targeted to foods or food ingredients for humanitarian purposes, their safety or stability; lack of food safety management systems focused on informal markets or small manufacturers in developing economies; and little attention is given to capacity development throughout value chain addition in the poorest sectors of the population. Furthermore, there are no clear venues for food technology professionals to contribute with their expertise and collaborate with multilateral organizations in projects either remotely or locally. For example, WFP feeds 80 million people annually with only a staff of 20 food technologists contributing to the development, distribution and management of the safety and quality of food value chains in some of the planet’s most remote and insecure regions.

The session aims at providing clarity on how interested food technologists could participate either remotely or locally in the various programs managed by UN food agencies. This is a first collective step between these organizations and IFT to find avenues to identify food technology capabilities and resources that can contribute to the strengthening of capacities of local communities that these organizations assist.
Current Innovations, Challenges, and Strategies in Extrusion of Plant-Based Proteins

When: Tuesday, 07/17/2018 through Tuesday, 07/17/2018, 12:40 PM - 01:40 PM

Where: McCormick Place - S403AB

Recent trends in food extrusion technology and research have been mainly directed to the development of sustainable and functional foods. This trend can be strongly related to the increased consumer awareness on the role of food products and processes on environment, health, and wellbeing. Extrusion technology offers many advantages due to its multifunctional nature combining several functions, e.g. mixing, shearing, cooking, and cooling, in one unit operation. Extrusion can be leveraged to process a wide range of raw materials with desired product characteristics and functional properties. Extrusion of proteins from various plants (e.g. soy, wheat, or pea) is an example for the application of this technology to design sustainable and functional food products.

Extrusion has been used since the 1960s for making texturized vegetable protein (TVP) and since the 1990s for exploring and advancing high-moisture extrusion of plant proteins, which have been widely used today for making commercial meat substitutes. Especially in the last decade we have seen great breakthrough product innovations, e.g. meatless burgers, schnitzel, or sausages, chicken-free strips, or cheese analog. Although the application of extrusion processing to plant proteins is not a new technology, systematic studies and related know-how and insights in this field are very limited. The protein-based formulations category could use more breakthrough extrusion technology innovation and would greatly benefit from more fundamental research to understand ingredient and process interactions and how they relate to making quality products at affordable rates. This is a great and motivating opportunity for more fundamental and applied research in this field.

The goal of this session is to highlight innovations in this exciting area and present latest results in research and development. The speakers represent different fields, including the food industry, academia, and research institutes, and will give their perspectives of the state of the art and the business. The presentations will highlight relevant topics of protein extrusion, including the use of IP mapping for assessing the latest innovations, product concepts, and design principles, assessment of the product’s environmental impact by life cycle assessment, as well as product development strategies. Leveraging extrusion technology for innovative and new plant protein-based foods will greatly support the consumers desire to shift their diets toward more plant proteins. Learning about extrusion of plant-based proteins and advancing this technology poses a great opportunity area for food technologists to contribute to food security and a sustainable future.
Emerging Drying Technologies for Efficient Manufacture of Dried Ingredients for 3D Food Printing Application

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

Where: McCormick Place - S404A

The proposed symposium is the continuation of a very well received symposium held at the IFT Meeting and Food Expo 2017 in Las Vegas, which attracted a significant number of participants. This symposium will further identify, describe and discuss emerging drying technology platforms suitable for efficient manufacture of high quality dried powders as ingredient for development of new food products with the application of 3D printing technology. Depending on 3D printing techniques (powder-based or liquid-based), the powders can be used as a suitable ingredient in its current form or hydrated into a slurry/paste in combination with other ingredients to prepare for a printable ink. The focus is on the development and application of cost-effective emerging drying technologies and their effect on the characteristics of the final product or during usage. These include but are not limited to: drying processes and their influence on product behavior and performance, the effect of emerging drying methods on the microstructure development of food products, ultrasound assisted low temperature drying of food materials for 3D printing applications, and extrusion porosity technology (EPT) drying process for manufacture of porous dried powders. These technologies and their influence on product characteristics will be discussed by internationally renowned experts from research organizations, academia and industry, 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 Pablo Juliano (CSIRO).
Marcel Loncin Lecture: Advances in Food Materials Science: Physical and Chemical Stability of Low Moisture Foods

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

Where: McCormick Place - S401D

During the late 1980s, materials science approaches were introduced to the food science discipline to enhance the processing, safety, quality, and stability of reduced-moisture foods. Since then, food materials science has grown into a major area within the food science discipline, providing new insights into food design and behavior. Scientists and engineers have used materials science approaches to explore the physical and chemical stability of foods, examples including the collapse of food structure, the caking of powders, the crystallization of carbohydrate matrices, and chemical reactions such as the Maillard reaction and lipid oxidation. Recent advances in food materials science include novel instrumental techniques for characterization of food materials, along with a better understanding of solid state architecture and water-solid interactions.

This symposium will feature current and past winners of the IFT Marcel Loncin Research Prize, as well as internationally renowned experts from industry. The speakers will highlight recent advances in the characterization of the physical state of food materials using novel instrumentation techniques, and how a deeper understanding of the physical state of food ingredients can help modulate their functionalities and improve shelf-life. Future opportunities related to material design will also be presented and discussed. This session is sponsored by the IFT Journal of Food Science.
Buzzwords Used in Food Labeling and Advertising: Maximizing Success and Minimizing Risk

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

Where: McCormick Place - N427ABC

Purchase intent has traditionally been influenced by many different and often competing factors such as hedonics, brand, cost, price, and perception (e.g. marketing and advertising). To add to this complexity, today’s consumers also consider the origin of their food, including where the raw ingredients are sourced, how the raw ingredients are manufactured, and whether the food or its ingredients are organic or genetically modified. The consumer desire for information and transparency provides an opportunity for food manufacturers to use their product label as a means of communicating the origin, character, and other attributes of a food. In this session, participants will learn about the “buzzwords” that consumers are seeking (e.g. organic, natural, non-GMO/GMO-free, made in the USA, wild-not farmed, free range, grain-fed, antibiotic-free, gluten-free), and how these claims influence purchase intent. Participants will also learn whether these terms are regulated, or at least defined, by the United States (U.S.) Food and Drug Administration (FDA), Federal Trade Commission (FTC), or Department of Agriculture (USDA) and if so, what the conditions for use of the claims are. Finally, participants will be presented with legal cases wherein use of the “buzzwords” has resulted in expensive legal battles for food companies. The information shared during this session is critical for anyone in the food industry who is considering the use of “buzzwords” in or on the labeling of their foods.
Novel Technologies for Pre- or Post-Drying Treatments for Dairy and Food Products

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

Where: McCormick Place - S401D

Ongoing focus on improving the quality of the dried products and efficiency of the drying process has led to several advances in novel technologies for pre-and post-drying treatments. This symposium will focus on latest scientific findings related to three novel technologies, radio frequency dielectric heating, impinging jet drying, and atmospheric plasma treatment. These technologies have shown the potential to improve the quality of dairy and food products, and the efficiency of the drying process. Radio frequency dielectric heating, as a post-drying treatment, can potentially improve heat stability, foaming, and gelling properties of nonfat dry milk. Innovations in the nozzle design for impinging jet drying can enhance heat and mass transfer during drying. Atmospheric plasma pre-treatment, which involves applying large number of reactive ions and radicals to the product surface, can potentially reduce the resistance to water removal from produce surfaces while also lowering the environmental impact. The symposium will involve presentations from three internationally renowned experts from the academia, each focusing on one of three novel technologies.