Food Engineering for LifeClick to view PRESENTATIONS ON OUR CHANNEL

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Program

7.30 – 8.45 AM

Breakfast and Registration

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Opening and Welcome

8.45 – 9.00 AM  

Opening and Welcome

Professor Yrjö H. Roos, Organizer and Chair

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Professor Emeritus Marcus Karel

9.00 – 11.00 AM
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9.00 – 9.30 AM  

Food Engineering Experience

Professor Emeritus Marcus Karel
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9.30 – 10.00 AM

Historical Highlights of Food Engineering over the past 100 Years

Professor Thedore P. Labuza
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10.00 – 11.00 AM

Commentaries

Professor Emeritus Micha Peleg
Dr. James Behnke (video)
Professor Emeritus Solke Bruin
Professor Emeritus Daryl Lund
Professor Dennis Heldman
Professor Jozef L. Kokini

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Coffee

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The Legacy of Food Engineering

11.20 AM - 13.00 PM
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11.20 – 11.45 AM

Food Engineering Today

Professor Emeritus Jose M. Aguilera
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11.45 AM – 12.10 PM

The Role of Innovation in Shaping the Future Food Engineering

Professor Emeritus Sam Saguy

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12.10 – 12.35  PM

The Interface of Food and Biochemical Engineering

Professor Emeritus Charles L. Cooney

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12.35 – 13.00 PM

Food Industry Perspectives

Dr. Bernadette Piacek-Llanes

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A Midday Toast and Lunch

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Foresight in Food Engineering

14.00 - 15.40 PM
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14.00 – 14.25 PM

The Dawn of Controlled Drug Delivery and Marcus Karel

Professor Robert Langer
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14.25 – 14.50 PM

Innovative Technologies to Process Foods

Professor Gustavo Barbosa-Cánovas
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14.50 – 15.15 PM

Food Engineering in Industry and Academia 

Professor Sudhir Sastry and Dr. Mohan Rao
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15.15 – 15.40 PM

Particle Design in the Food Industry

Professor Stefan Palzer

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Coffee

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Food Engineering in the 21st Century

16.00 - 18.00 PM
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16.00 16.15 PM 

Product Engineering: Shaping Healthy Foods to Meet Consumer Needs

Professor Uri Lesmes
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16.15 16.30 PM 

Food Material Science Driving Product Innovations

Dr. Laurent Forny
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16.30 16.45 PM

Biomaterials and Biointerfaces in Food Engineering

Professor Julie M. Goddard
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16.45 – 17.00  PM

Virtualization in Food Engineering: Challenges and Opportunities

Professor Francesco Marra
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17.00 17.15 PM 

Sustainable Food Processing as Driver of the Global Bioeconomy

Professor Alexander Mathys
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17.15 17.30 PM

The New Face of Food Engineering

Professor Carmen I. Moraru
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17.30 17.45 PM

The Food Engineering – Integration across Disciplines and the Value Chain

Dr. Michèle Marcotte
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17.45 18.00 PM

Status of Food Engineering Programmes

Professor Keshavan Niranjan

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Brief Communications

18.00 – 18.30 PM
Self-healing Antimicrobial Polymer Coating with Efficacy Against Escherichia coli O157:H7 in the Presence of Organic Matter
Dr. Luis J. Bastarrachea
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Production of Food Powders with Highly Viable Dry Probiotics – Droplet Drying Kinetics and Protective Materials
Professor Nan Fu
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Manipulating the Solid State Structure of Thiamine: From Deliquescent Crystal to Liquid Crystal to Amorphous State
Professor Lisa J. Mauer
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Reaction Pathways Activated during the Elaboration of Food with a Focus on Baking of Cereal Products
Dr. Catherine Bonazzi
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Nonthermal Based Advanced Food Manufacturing Research at The Ohio State University
Professor V.M. “Bala” Balasubramaniam

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18.30 – 19.15 PM

Reception

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19.15 22.00 PM

Dinner

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