Food Materials & Innovations

Symposium Chairs

Water Insoluble Plant Proteins as Platform for Natural Colorants
Krassimir Velikov
Program Director at NanoNextNL, Science Leader at Unilever, Netherlands

Martin E. Leser
Expert in Colloid & Interface Science
Nestlé Research Center Lausanne, Switzerland

Alex Norman
Senior Scientific Associate, Ingredion Incorporated

Key Speakers

Structure-Function Understanding of Food Gelling Agents Using FTIR, SEM and Rheology
Marjorie (Austero) Kiechel
Associate Scientist, Ingredion Incorporated

Vitamins C and B1: Amorphization, Crystallization, New Salt Forms, and Stability
Lisa Mauer
Professor of Food Science, Purdue University

A SERS-active fiber containing needle for one-step multiphase sample preparation and minimum invasive detection
Lili He
Assistant Professor, UMass Amherst

Characterization of Nanoparticles in Commercial Food Additives
Sadia Afrin Khan
Staff Fellow Chemist, US FDA

Delivery systems to improve the bioavailability of nutraceuticals in foods
Hang Xiao
Professor, Department of Food Science, UMass Amherst

Symposium Sessions
	Monday June 17
10:30	Characterization of Food Materials
1:30	Food Materials & Innovations
	Tuesday June 18
10:30	Packaging Materials Innovation
1:30	Nanoparticles in Agriculture, Foods & Consumer Products
4:00	Food Materials Innovations: Posters

Symposium Program
	Monday June 17

10:30	Characterization of Food Materials	201
	Session chair: Alex Norman, Ingredion Incorporated, US
10:30	Nanoscale Characterization Tools and Method Development for New Products and In-Process Monitoring A. Norman, Ingredion Inc, US
10:55	Characterization of Nanoparticles in Commercial Food Additives S. Afrin Khan and T.R. Croley, U.S. Food & Drug Administration, US
11:20	A SERS-active fiber containing needle for one-step multiphase sample preparation and minimum invasive detection L. He, University of Massachusetts Amherst, US
11:45	Biomimetic Label-Free Sorting and Analysis of Cells Using Weak Molecular Interactions in Microfluidic Devices M. Austero Kiechel, Ingredion Inc., US
12:10	Electrochemical Microbial Sensor - Rapid, Precise and Portable Pathogenic Detection G. Botte, Center for Electrochemical Engineering Research - Ohio University, US

1:30	Food Materials & Innovations	201
	Session chair: Marjorie Kiechel, Ingredion, US; Krassimir Velikov, Unilever, NL
1:30	Vitamins C and B1: Amorphization, Crystallization, New Salt Forms, and Stability L.J. Mauer, Purdue University, US
1:55	Directed Assembly of Lipid Nanoparticles in Gastrointestinal Tract: Impact on Oral Bioavailabilty of Nutraceuticals H. Xiao, University of Massachusetts Amherst, US
2:20	Bio Based Cellulose Nanofibril-oil Composite Films for Active Edible Barriers K. Velikov, Unilever, NL
2:45	Restructure Therapeutic Food for Malnutrition Relief in India T. Gu, L.C. Brutus, Y. Ren, A.A. Rigos, and T.A. Hatton, Massachusetts Institute of Technology, US
3:10	A highly thermochemical assisted-solvent method for extraction of net proteins, enzymes, vitamins, antioxidants: Insights into step-by-step to fractionation to continuous extraction T. Chavez-Gil, Coppin State University, US
3:30	‘From waste to taste’: Biorefining of berry pomace into valuable food ingredients P.R. Venskutonis, Kaunas University of Technology, LT
3:50	Nutrigel and Nusoil from Soya Waste for sustainable farming W-K. Tan and J. Zhu, National University of Singapore, SG
	Tuesday June 18

10:30	Packaging Materials Innovation	201
	Session chair: YuanQiao Rao, The Dow Chemical Company, US; Johan Pluyter, Pluyter Consulting, LLC
10:30	Vibration Assisted Injection Molding for PLA with Enhanced Mechanical Properties and Reduced Cycle Time P. GAO, A. Duhduh, A. Kundu, J. Coulter, Lehigh University, US
10:50	Novel Nanosilica - latex Polymer Dispersion Composites and Their Beneficial Environmental Application in Water Barrier Coatings for Paper-based Packaging J.H. Johnston, B. Mesic, M.J. Cairns, Victoria University of Wellington, NZ
11:10	Gas Barrier Enhancement via Multilayered Thermoplastic Polymer/Fluorophosphate Glass Composites D. Vennerberg, Bemis Company, Inc., US
11:30	Closed Loop Circular Economy Approach for Oil- and Water-Resistant Paper Products M. Rabnawaz, Michgian State University, US

1:30	Nanoparticles in Agriculture, Foods & Consumer Products	201
	Session chair: Wendel Wohlleben, BASF SE, Germany; Philip Demokritou, Harvard School of Public Health, US
1:30	Engineered nanomaterials for the suppression of fungal and viral crop disease in agriculture J.C. White, W. Elmer, R. Hamers, C. Ma, J. Borgatta, Y. Rui, B. Xing, Connecticut Agricultural Experiment Station, US
1:55	Exposure and Toxic effects of MWCNTs Released from Polymer Products J. Sipe, Duke University, US
2:20	Health Effects of Foodborne Engineered Nanoparticles: Case Studies of Nanoemulsions and Titanium Dioxide Nanoparticles H. Xiao, University of Massachusetts Amherst, US
2:45	Inhalation Exposures to Nanoparticles due to the Use of Nano-enabled Consumer Products: What We Know and What We Would Like to Know G. Mainelis, Rutgers University, US
3:05	Evaluating the Safety of Nanomaterials for Food-Related Uses J. Ede, J.A. Shatkin, C. Sayes, K. Ong, Vireo Advisors, LLC, CA
3:25	Quantitative and toxicological assessment of air-liquid cell exposure to NM-containing spray formulations using a custom-built setup F.S. Bierkandt, J. Tentschert, H. Jungnickel, P. Laux, A. Luch, P. Bergelt, M. Stintz, E. Visileanu, H. Hinterbichler, H. Steiner, G. Brenn, F. Goni de Cerio, J.D. Brain, German Federal Institute for Risk Assessment (BfR), DE
3:45	Polymer-Nano composite degradation, release, detection, and toxicity of nanomaterials during accelerated aging E. Sahle-Demessie, C. Han, E. Varughese, H. Shi, U.S. Environmental Protection Agency, US

4:00	Food Materials Innovations: Posters	Hall C
	Purple Bread: A New Superfood Z. Weibiao, National University of Singapore, SG
	Fractionation of industrial hemp leaves into functional ingredients by using conventional and supercritical carbon dioxide extraction methods O. Aleknavičiūtė, R. Baranauskienė, P. R. Venskutonis, Kaunas University of Technology, LT

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.