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Technical Program

Technical Program for FOODIE 2022

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December 5, 2022 - Day 1
All Pacific Standard Time  
8:00 AM 12:00 PM Registration
8:30 AM 8:40 AM 5th FOODIE Conference Introduction by Chairs: Keisha Wilson McDowell, Necla Mine Eren, & Janet Alejandra Gutiérrez Uribe
8:40 AM 9:30 AM

Keynote Speaker: Rethinking meat: Can you make a real steak without the cow? David E. Block, University of California, Davis
9:30 AM 10:35 AM Enabling Formulation Technologies 
9:30 AM 9:35 AM Introduction by Session Chair: Keisha Wilson McDowell, International Flavors and Fragrances
9:35 AM 9:55 AM Using Transgenic Rice As a Plant Molecular Foundry for the Production of Media Components for Cultivated Meat, Somen Nandi, University of California, Davis
9:55 AM 10:15 AM How Can You Make Your F & B Processes Smart? Glenn Longwell, Siemens Digital Industries Software
10:15 AM 10:45 AM Morning Coffee Break 
10:45 AM 11:50 PM Sustainability in the Food Cycle 
10:45 AM 10:50 AM Introduction by Session Chair: Juliana Bell, University of California, Davis
10:50 AM 11:10 AM Phthalates in Black Liquor from Cellulose Production from Pineapple (Ananas Comosus: Elimination from Effluents and Mechanism of Formation), Adolfo M. Vidal-Ruiz, Tecnologico de Monterrey
11:10 AM 11:30 AM Handprint assessment: measurement of the positive impact on sustainability. The case for cotton and cottonseed oil, Mariana Ortega Ramírez, Earthshift Global
11:30 AM 11:50 PM Zero Waste, Landfill Diversion, Recycling and Organic Repurposing through Food Waste Separation, Nick Cobos, Ecoverse
11:50 PM 12:10 PM Effect of Steeping and Germination on Protein Properties of Mexican Endemic Huauzontle (Chenopodium berlandieri subsp. Nuttalliae), Emilio López Millán, Tecnologico de Monterrey
12:10 PM 1:10 PM Lunch 
1:10 PM 1:30 PM Developing Partnerships among Disciplines for Innovating Circular Bioeconomy Systems, Ziynet Boz, UF/IFAS Agricultural and Biological Engineering
1:30 PM 5:30 PM

RAPID FOODIE Roadmapping Workshop - All Invited

This session is part of a larger initiative that AIChE and RAPID are undertaking to carve out the space where we can provide value to members and society within the food ingredient processing space. Specifically, what are the significant gaps in food ingredient processing that can be addressed by advanced manufacturing, education and workforce development, and by convening stakeholders. At FOODIE, we will identify gaps and prioritize gaps related to the major processes used in making food ingredients, including heating, mixing, drying, and freezing.


December 6, 2022 - Day 2
All Pacific Standard Time  
8:00 AM 4:00 PM Registration
8:30 AM 8:40 AM Welcome and Recap of Day 1 by Chairs: Keisha Wilson McDowell, Necla Mine Eren, & Janet Alejandra Gutiérrez Uribe
8:40 AM 9:45 AM Innovative Food Ingredients 
8:40 AM 8:45 AM Introduction by Session Chair: Gul Konuklar, Brightseed
8:45 AM 9:05 AM A Versatile Crop to Generate Novel Food Ingredients and Formulate Innovative Healthy Foods, Daniel Jacobo, Tecnologico de Monterrey
9:05 AM 9:25 AM Recent Developments in the Use of Optimized Sprouting for the Purification of Bioactive Peptides Functional for the Management of Metabolic Syndrome Disorders, Bababode Kehinde, University of Kentucky
9:25 AM 9:45 AM Thaumatin II: A Natural Protein Sweetener As a Sugar Replacement for Healthier Diets, Daniel Tusé, DT/Consulting Group
9:45 AM 10:15 AM Morning Coffee Break
10:15 AM 11:20 AM Functional Foods and Nutritional Design
10:15 AM 10:20 AM Introduction by Session Chair: Janet Alejandra Gutiérrez Uribe, Tecnológico de Monterrey
10:20 AM 10:40 AM Can food work as medicine?, Luis Cisneros-Zevallos, Texas A&M University
10:40 AM 11:00 AM An Artificial Intelligence Platform Illuminating the Connection Between Plants, Nutrition and Health, Swati Kalgonkar, Brightseed
11:00 AM 11:20 AM Edible Electrospun Nanofiber Scaffolds, Greg Ziegler, Penn State University
11:20 AM 11:40 AM Impact of Almond Roasting and Particle Size on the Simultaneous Extraction of Lipids and Proteins for Almond Milk Production, Jessica Hallstrom, University of California, Davis
11:40 PM 12:40 PM Lunch 
12:40 PM 1:25 PM Advances in Process and Products Analytics
12:40 PM 12:45 PM Introduction by Session Chair: Necla Mine Eren, Abbott Laboratories
12:45 PM 1:05 PM Characterization of emerging ingredients for functional foods, Daniela Barile, University of California, Davis
1:05 PM 1:25 PM Leveraging analytics to guide the production of lipids and proteins with desired functional and biological properties, Juliana Bell, University of California, Davis
1:25 PM 2:25 PM Afternoon Coffee Break+Coffee Center Tour by William Ristenpart
2:25 PM 3:30 PM Food processing plant improvements - case studies
2:25 PM 2:30 PM Introduction by Session Chair: Necla Mine Eren, Abbott Laboratories
2:30 PM 2:50 PM

Changing Recipes without Considering Processing Equipment Can Wreak Havoc, Carrie Hartford, Jenike & Johanson Inc.
2:50 PM 3:10 PM Impact of Production Bioreactor Scale on Cultivated Meat Techno-Economic Analysis, Karen A. McDonald, UC Davis
3:10 PM 3:30 PM Inherently Safer Recipes for Process Safety and Operability, Edward Gaither, EAD
3:30 PM 3:50 PM Next-Generation Spray Drying Using the Filament Extension Atomizer, Ravi Neelakantan, PARC, A Xerox Company
3:50 PM 4:50 PM Poster Session + Networking
4:50 PM 5:50 PM Winery Tour David E. Block

Poster Presenters 

  1. Phthalates in Black Liquor from Cellulose Production from Pineapple (Ananas Comosus: Elimination from Effluents and Mechanism of Formation), Adolfo M. Vidal-Ruiz, Tecnologico de Monterrey

  2. Abts Radical Scavenging and Computational Modeling of Betalains from Pitaya (Stenocereus pruinosus) on the Inhibitory Potential of Carbohydrate-Utilizing Enzymes, Marijose Mesta Hernández, Tecnologico de Monterrey

  3. Effect of Steeping and Germination on Protein Properties of Mexican Endemic Huauzontle (Chenopodium berlandieri subsp. Nuttalliae), Emilio López Millán, Tecnologico de Monterrey

  4. Tools for Sustainability Decision Making: LCA and S-ROI, Mariana Ortega Ramírez, Earthshift Global

  5. Impact of Wheat Flour Substitution with Raw or Germinated Ayocote Bean (Phaseolus coccineus) Flour on the Nutritional and Quality Properties of Bread, Rosa María Mariscal Moreno, Universidad Iberoamericana

  6. Nanoemulsions By Low Energy Methods Using Carvacrol-Medium Chain Tryglycerides/ (lauric acid-potassium laurate)-Tween 20 ®/Water System Using PIC Method, Carmen Gonzalez, Universitat de Barcelona

  7. Sequential Fractionation As a Tool for Understanding the Physicochemical and Functional Properties of Aqueous and Enzyme-Assisted Aqueous Extracted Black Bean Proteins, Jasmin S. Yang, University of California, Davis

  8. Tailoring the Ultrafiltration of Colostrum Whey to Produce a Bioactive Compound-Rich Permeate for Subsequent Isolation By Nanofiltration, Andrea J. C. Tam, University of California, Davis

  9. Impact of Roasting and Particle Size on Proteins Extracted Using Aqueous-and Enzyme-Assisted Methods for Almond Milk Production, Jessica Hallstrom, University of California, Davis

  10. In silico Determination of the Inhibitory Potential of Fatty Acid Synthase Domains By Carotenoids from Marigold Flower (Tagetes erecta), Andrea Toral Rojas, Tecnológico de Monterrey

  11. Developing starch-based delivery systems using an innovative 3D food printing approach, Safoura Ahmadzadeh, University of Arkansas

  12. Handprint assessment: measurement of the positive impact to sustainability. The case for cotton and cottonseed oil, Mariana Ortega Ramírez, Earthshift Global

  13. Food Crisis Solving By Technology, David Judbarovski

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