TechConnect World 2018

Food Materials & Innovations

Food Materials & Innovations

Posters Due: March 30, 2018 (poster consideration only)

Symposium Co-Chairs

Krassimir VelikovKrassimir Velikov
Program Director at NanoNextNL
Science Leader at Unilever, Netherlands

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

Key Speakers

Elke  ScholtenProtein aggregates as building blocks for oil structuring
Elke Scholten
Associate Professor, Faculty of Agrotechnology and Food Sciences, Wageningen University & Research, Netherlands

Jo Anne ShatkinEstablishing the safety of novel forms of cellulose for food related applications
Jo Anne Shatkin
President, Vireo Advisors

Yanyun ZhaoMechanisms and applications of nanocellulouse composite coatings for improving productivity, storability and processing quality of fruit crops
Yanyun Zhao
Professor of Food Science & Technology, Oregon State University

Helmut  TraitlerHelmut Traitler
Senior Innovation Connector
Swissnex, San Francisc

Symposium Sessions

Monday May 14

10:30Food Materials & Innovations
1:30Nano & Microfibrillated Cellulose for Food Applications

Tuesday May 15

1:30Ensuring Safety of Nanomaterials in Consumer Products
4:00Food Materials & Innovations: Posters

Wednesday May 16

8:30Ensuring Safety of Nanomaterials in Consumer Products

Symposium Program

Monday May 14

10:30Food Materials & Innovations
10:30Protein aggregates as building blocks for oil structuring (invited presentation)
E. Scholten, Wageningen University, NL
10:55TBA (invited presentation)
H. Traitler, Former VP of Innovation PartnershipsNestlé, CH
11:20Nanostructured biopolymers obtained from blends by extrusion
J.H. Rodriguez, C.C. Tadini, E. Gastaldi, University of São Paulo, BR
11:40Electrosprayed particles derived from nano-emulsions as carriers of fish oil
P. Paximada, M. Howarth, B. Dubey, Sheffield Hallam University, UK
12:00Optimization for Design and Engineering Techniques for 3D Printed Food
J. Shin, J. Eo, N. Kim/ N. Kim, The University of Texas at El Paso (UTEP), US
1:30Nano & Microfibrillated Cellulose for Food Applications
1:30TBA (invited presentation)
K. Velikov, Unilever R&D Vlaardingen B.V., NL
1:55Mechanisms and applications of nanocellulouse composite coatings for improving productivity, storability and processing quality of fruit crops (invited presentation)
Y. Zhao, J. Jung, J. Simonsen, Oregon State University, US
2:20Modification of Cellulose Nanocrystals for Compostable Food-Packaging
K. Bosnick, A. Benhalima, N. Chapleau, M. Champagne, National Research Council Canada, CA
2:40Establishing the safety of novel forms of cellulose for food-related applications
J.A. Shatkin, Vireo Advisors LLC, US

Tuesday May 15

1:30Ensuring Safety of Nanomaterials in Consumer Products
1:30Safety assessment of graphene-based materials: focus on pulmonary and immune system (invited presentation)
B. Fadeel, Karolinska Institutet, SE
1:55Nanoparticle Resuspension from Surfaces and Resulting Exposures due to the Use of Consumer Sprays in Homes (invited presentation)
J. Zhang, R. He, G. Mainelis, Rutgers University, US
2:20Functional Assessment and Interpretation of Nanoparticle Surface Affinity for Fate Prediction (invited presentation)
N. Geitner, Duke University, US
2:45Physical and chemical transformations of silver nanomaterials in textiles after use
D.E. Gorka, J.M. Gorham, National Institute of Standards and Technology, US
3:15The aging and release of pristine and functionalized carbon nanotubes from epoxy-nanocomposites during accelerated weathering
E. Sahle-Demessie, C. Han, A. Zhao, N. Gagliardi, U.S. Environmental Protection Agency, US
3:45Update on evaluation of enhanced darkfield microscopy and hyperspectral mapping for analysis of airborne nanoparticulate collected on filter-based media
N.M. Neu-Baker, A. Eastlake, S.A. Brenner, State University of New York Polytechnic Institute, College of Nanoscale Science, US
4:00Food Materials & Innovations: Posters
Meat Spoilage Sensing Devices
K. Bosnick, L.L. Tay, J. Bruce, B. Smith, H. Zhang, C. Shwartz, National Research Council Canada, CA
Development of curcuminoids oil nanoemulsions produced by high-energy methods: Microfluidization vs ultrasonication.
H. Espinosa-Andrews, G. Paez-Hernandez, CIATEJ, AC, MX
Genome-scale identification of essential genes in Salmonella Tennessee required for infection of human macrophages- linking biomarkers of relevance to food safety risk
S. Fanning, University College Dublin, IE
Encapsulation of betalains and phenolics from prickly pear fruit (Opuntia ficus-indica) for healthier food applications: characterization of microstructural, mechanical and physicochemical properties
T. García-Cayuela, D. Guajardo-Flores, J. Welti-Chanes, M.P. Cano, Institute of Food Science Research (CIAL-CSIC), ES

Wednesday May 16

8:30Ensuring Safety of Nanomaterials in Consumer Products
8:30Ingested food-grade engineered nanomaterials – state of science in nanotoxicity testing and future research needs (invited presentation)
D. Bello, University of Massachusetts, Lowell, US
8:55Nanoparticles and Nano-polymer Composite Interactions with Microbial Biofilm
E. Sahle-Demessie, H. Jing, G.A. Sorial, U.S. Environmental Protection Agency, US
9:15Investigation of toxicity of a panel of food-grade nanomaterials on an in vitro triculture model of the mucus-secreting intestinal epithelium
I.S. Sohal, G. Deloid, K. O’Fallon, Ph. Demokritou, D. Bello, University of Massachusetts-Lowell, US
9:35What do we know about the safety of cellulose nanomaterials: Environmental Health and Safety (EHS) Roadmap, knowledgebase and uncertainties (invited presentation)
J.A. Shatkin, Vireo Advisors LLC, US

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.

Submit Your Abstract

Please first review the information for authors — abstract submission guidelines.


Topics & Application Areas

  • Soft Matter & Colloids
  • Rheology Modifiers
  • Innovations in Texturants
  • Strategies for Extending Shelf-Life
  • Microencapsulation Technologies for Flavors, Supplements & Nutraceuticals
  • Processing Innovation: Filtration, Emulsification
  • Innovations in Food Microstructure Design
  • Packaging Innovations
  • Food Safety
  • Waste & Sustainability
  • Sensors & Analysis
  • Other

Journal Submissions

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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