TechConnect World 2016
National SBIR/STTR Conference National Innovation Summit & Showcase Nanotech 2016

Food Materials & Innovations

Food Materials & Innovations

Symposium Chair

Pat SpicerPat Spicer
Associate Professor
University of New South Wales, Australia

Confirmed Invited Speakers

Rein V. UlijnDesign and Discovery of Short Peptide Gelators and Emulsifiers
Rein V. Ulijn
Professor, Director of the Nanoscience Initiative, CUNY Advanced Science Research Center

Mathieu MeertsContributions of the main flour constituents to dough rheology, and resulting implications for dough quality and its assessment
Mathieu Meerts
Soft Matter, Rheology and Technology, KU Leuven

Hongda ChenRecent Advances of Nano-biomaterials Research in Agriculture and Food Systems
Hongda Chen
National Program Leader, Bioprocessing Engineering / Nanotechnology, U.S. Department of Agriculture

Qixin ZhongMicroemulsions as delivery vehicles for hydrophobic food bioactive compounds
Qixin Zhong
Professor, Food BioPolymers Group, University of Tennessee

Kevin NelsonInteractive packaging: Use of chemoattractants to enhance the antimicrobial effect of a contact killing surface
Kevin Nelson
Fellow, Bemis Company, Inc


Symposium Sessions

Monday May 23

1:30Food Materials & Innovations I

Tuesday May 24

10:30Food Materials & Innovations II

Wednesday May 25

Materials for Soft Matter & Colloids: Posters 3:30
Food Materials & Innovations: Posters 3:30

Symposium Program

Monday May 23

1:30Food Materials & Innovations IPotomac 5
Session chair: Krassimir P. Velikov, Unilever RandD. Vlaardingen B.V. (bio)
1:30Contributions of the main flour constituents to dough rheology, and resulting implications for dough quality and its assessment (invited presentation)
M. Meerts, R. Cardinaels, F. Oosterlinck, C.M. Courtin, P. Moldenaers, KU Leuven, BE
1:55Design and Discovery of Short Peptide Gelators and Emulsifiers (invited presentation)
R.V. Ulijn, CUNY Advanced Science Research Center, US
2:20Microemulsions as delivery vehicles of hydrophobic food bioactive compounds (invited presentation)
H. Chen, Q. Zhong, University of Tennessee, US
2:45Recent Advances of Nano-biomaterials Research in Agriculture and Food Systems (invited presentation)
H. Chen, National Institute of Food and Agriculture, US

Tuesday May 24

10:30Food Materials & Innovations IIChesapeake 3
Session chair: Krassimir P. Velikov, Unilever RandD. Vlaardingen B.V. (bio)
10:30Interactive packaging: Use of chemoattractants to enhance the antimicrobial effect of a contact killing surface (invited presentation)
R. Jain, A.L. Milkowski, K.P. Nelson, D.A. Busche, D.M. Lynn, C.J. Czuprynski, N.L. Abbott, Bemis Company, Inc., US
10:55Cellulose Nanocrystals as Barrier Performance Enhancer of Extrusion-Blown PLA Films for Food Applications
L.M. Matuana, S.S. Karkhanis, N.M. Stark, Michigan State University, US
11:15Fluorescent quantum dot as model imaging probe for studying plant uptake, systemic mobility, localization in plant tissue and potential fate of ultra-small nanoparticles
S. Das, J. Tharkur, L. Tetard, A. Gesquiere, S. Santra, University of Central Florida, US
11:35L-Arabinose: A Novel Food Ingredient For A Healthier Living
R. Nolles, A. Benschop, Cosun Biobased Products, US

Wednesday May 25

Materials for Soft Matter & Colloids: Posters 3:30Potomac Registration Hall
Interaction of Beta-Casein with Kappa-Casein Fibrils
I. Portnaya, S. Avni, E. Kesselman, U. Cogan, D. Danino, Technion –Israel Institute of Technology, IL
Preparation and Characterization of Highly Dispersive Acrylic Acid/Styrene Submicrocapsules by using Miniemulsion Copolymerization
H.D. Ghim, Y. Hwang, M.K. Kim, Kyungpook National University, KR
Food Materials & Innovations: Posters 3:30Potomac Registration Hall
Comparative and synergistic studies of antibacterial effect of ZnO nanoparticles and antibiotics for Pathogens in Drinking Water
F. Rubab, M.F. Chaudhary, N.M. Butt, Preston University, PK
Post-Harvest Produce Preservation Using Deep Ultraviolet LED technology
I. Gaska, M. Shur, S. Rumyantsev, Rensselaer Polytechnic Institute, US
Nanophytotein: functional phytochemical-protein nanoparticles
Md.A. Razzak, S.S. Choi, Myongji University, KR

Food products are complex multicomponent and structured edible materials. The food industry adds value to raw materials creating products that satisfy customer desires for taste, texture, quality, convenience and safety. There is an ongoing revolution in the industry: innovations in characterization methods, in processing technologies, and in our understanding and control of polymer physics, colloids, soft matter, and nano-scale behavior, are revolutionizing food production creating innovative new products to satisfy consumer desires and societal needs. This applications-focused symposium will highlight innovations in food materials and production from industrial, academic and government laboratories around the world.

Topics & Application Areas

  • Innovative food ingredients
  • Preventing phase separation and aging, extending shelf-life
  • Innovations in texturants
  • Rheology modifiers
  • Microencapsulation technologies for flavors, supplements and nutraceuticals
  • Processing innovation: filtration, emulsification
  • Innovations in food microstructure design
  • Innovative sweeteners
  • Packaging innovations
  • Food safety
  • Waste & sustainability
  • Sensors & analysis
  • Other

Journal Submissions

Food Biophysics

Food Biophysics

Participants of the Food Materials and Innovations Symposium interested in publishing a research article or a review paper are encouraged to contact Professor Qixin Zhong who edits Food Biophysics. Food Biophysics publishes research on physical and chemical studies of food structure, properties, and functions and their relationship to the molecular structure and properties of food materials. Biophysical studies of food involve research at the intersection of food chemistry, biology, and engineering. The topics of research include the structure of food molecules, biopolymers, and food materials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods or food processing operations; mechanisms of antimicrobial action; structure/function relationships in food biopolymers; novel techniques in food biophysics, including spectroscopic, thermal and rheological studies; glass transitions in biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell. Papers selected by Professor Zhong will receive the expedited peer-review.

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