Technical Program

October 31, 2024 - Day 1

Araceli Olivares, Centro Regional de Estudios en Alimentos Saludables CREAS. Incorporation of Beer Bagasse in Baking to Increase Insoluble Fiber Composition: An Alternative to Revalorization of Agro-Industrial Waste.

Han Liu, Pennsylvania State University, IPREM, Université de Pau et des Pays de l'Adour. Novel Soft Food Gels Using Beta-Lactoglobulin Via Enzymatic Crosslinking As Agar Gel Alternatives

Ravi Neelakantan, SRI International. Decarbonization of Spray Dried Food Production Using the Filament Extension Atomizer

Grant Ivison-lane, CIBO Technologies. “Bridging the Gap” - Inventory and Project GHG Accounting Are Complimentary in Agriculture

Stiphany Tieu, The Pennsylvania State University. In Situ Electrochemical Impedance Spectroscopy of Non-BPA Food Contact Coatings on Electrolytic Tinplate Under Retort Conditions

Ivan Ermanoski, Arizona State University. Fungi, a Staple Crop for a Sustainable Future?

Ji-Young Lee, Northeastern University. Advanced Techniques in Scaling Production of Natural Food Colorants from Tea-Derived Polyphenols

Peter Fryer, University of Birmingham. Measuerment and Simulation of Coffee Roasting Processes in a Spouted Bed

Stephen Akpasi, Durban University of Technology. Advanced Technologies for Wastewater Treatment

Julia Felder, Texas A&M University. Development of an Edible Scaffold Formulated from Curdlan and Brewer’s Spent Grain Protein Extract for Cellular Agriculture Applications

Varun Gore, University of California, Davis. Techno-Economic Modelling and Analysis for the Production of Cell Cultured Chocolate

Glenn Longwell, Siemens Digital Industries Software. Advanced Emulsion Simulation – a Mayonnaise Case Study

Thomas Mansell, Iowa State University. Engineered Synbiotics: Exploring Substrate Privilege As a Means of Improving Probiotic Outcomes

Mariana Ortega Ramírez, EarthShift Global. How Life Cycle Assessment Guides New Innovations

Kendra Ramirez, CNYN-UNAM, CICESE. Development of a Biosensor Based on the M13 Bacteriophage for the Detection of Volatile Acidity in Wine

Sandip Singh, The University of Kansas. Isolation of Food Ingredients for Human Nutrition from Inedible Plant Biomass

George Tilton-Low, Stanford University. Engineering Filamentous Fungi for the Valorization of Agricultural Wastes

November 1, 2024 - Day 2

Invited Speaker: Jing Zhao, Associate Professor in Foods and Nutrition, San Diego State University, Consumer Perception and Flavor of Alternative Protein Products

Galo Chuchuca Moran, University of Massachusetts Amherst. From Waste-to-Table: Refining of Pea Whey to a New Protein Ingredient

Yi Zhang, The Pennsylvania State University. Amphiphilic Polypeptides from Chickpea Proteins Via Moderate Enzymatic Hydrolysis

Rui Shi, The Pennsylvania State University. Towards Sustainable Meat Analogues: Life Cycle Assessment of Heme Protein Via Precision Fermentation and Heme-Containing Beef Patty

Ofer Prinz Setter, Joint BioEnergy Institute, Lawrence Berkeley National Laboratory. Circular Manufacturing of Growth Factors for Cultured Meat By Filamentous Fungi