Tuesday May 17, 2016
Samberg Conference Center at MIT
Opening and Welcome
8.45 - 9.00 AM
8.45 – 9.00 AM
Professor Yrjö H. Roos is Professor of Food Technology and Head of School of Food and Nutritional Sciences, University College, Cork, Ireland. He holds MSc in Food Chemistry and Technology and PhD in Food Technology from University of Helsinki. He held appointments in the Finnish Dairy industry (Valio/Kuivamaito Ltd.) in process and product development for infant formula powders, butter freeze-drying and spray drying. His was Postdoctoral Associate with Professor Marcus Karel at the Department of Food Science, Rutgers, the State University of New Jersey (1989-1991) and joined University of Helsinki as Professor of Food Technology (1991-1992), Professor of Cereal Technology and Head of the Department of Food Technology (1992-1993) and Senior Research Fellow (1992-2000). He was appointed as Professor of Food Technology, University College Cork, in 1999. He has served as Head of Department of Food and Nutritional Sciences (2003-2008), Dean of Faculty of Food Science and Technology (2003-2009) and Head of School of Food and Nutritional Sciences 2013-). His research interests are in dairy and food processing technologies and materials science (crystallization, freezing, dehydration, encapsulation, reaction kinetics, thermal processing, state transitions and water relations of dairy, food and biological materials). He is President (2013-) and an elected member of the Central Committee of International Symposium of Water in Foods (ISOPOW) and member of several international scientific organizations. He is founding member and Chair of the Executive Committee of the European Academy of Food Engineering (EAFE), a sub-section of the European Federation of Chemical Engineering (EFCE) and European Federation of Food Science and Technology (EFFoST). He is co-editor of Food Engineering Reviews (Springer), executive editor of Journal of the Science of Food and Agriculture, and a member of editorial boards of several other Journals and Book Series. Professor Yrjö H. Roos is the author of two books and editor of three other published books and author of >160 peer reviewed, original research papers, 34 book chapters, >40 proceedings, 30 articles, 1 patent and >220 abstracts and presentations. He was listed on HighlyCited.com as highly cited scientist in the field of Agricultural Sciences (2001 edition). Professor Yrjö H. Roos was recipient of the International Association of Engineering and Food (IAEF) Lifetime Achievement Award in 2016, and he was elected to Institute of Food Technologists (IFT, Chicago) Fellow in 2015 and to International Academy of Food Science and Technology (IAFoST) in 2016.
Professor Emeritus Marcus Karel
9.00 - 11.00 AM
Session Chairs: Professor Yrjö H. Roos and Professor Emeritus Sam Saguy
9.00 – 9.30 AM
PhD MIT 1960
AB Boston University 1955
1989 - 1996 State of New Jersey Professor, Rutgers University Departments of Food Science and Chemical Engineering
1988 - 1989 Professor of Chemical and Food Engineering, Department of Chemical Engineering, MIT
1961 - 1987 Professor of Food Engineering, Department of Nutrition and Food Science, MIT
Life Achievement Award, International Association for Engineering and Food, 2011
Honorary Dr. - Ing Technical University of Munich, 2003
Dr. honoris causa University of Helsinki, Helsinki Finland, 1999
Medal of the School of Engineering of The Catholic University of Chile, Santiago Chile, 1998
Inaugural Fellowship International Academy of Food Science and Technology, 1999
Dr. honoris causa Universite de Bourgogne , Dijon, France, 1997
Fellow, American Institute of Medical and Biological Engineering, 1994
Fred N. Tanner Lecturer, Chicago Section, IFT, 1992
Doctor of Science honoris causa, Israel Institute of Technology, Technion, Haifa, 1991
Honorary Fellowship, International Association for Engineering & Food, 1989
Nicholas Appert Medal of the Institute of Food Technologists, 1986
Corresponding Academician, National Academy of Sciences of Argentina, 1981
Fourth Food Engineering Award and Gold Medal, American Association of Agricultural Engineers, 1978
Elected to the Food Engineering Hall of Fame by the Journal of Food Engineering, 1978
The First Wm. V. Cruess Award for Excellence in Teaching, Institute of Food Technologists, 1970
9.30 – 10.00 AM
Professor Theodore P. Labuza is a Morse Alumni Distinguished Teaching Professor of Food Science and Engineering in the Dept. of Food Science and Nutrition at the University of Minnesota. Dr. Labuza received a B.S. (1962) and Ph.D. (1965) in Food Science and Engineering at MIT (Cambridge, MA) and taught Food Engineering there until July 1971, when he went to the University of Minnesota. Ted has graduated 83 MS and 32 Ph.D. students and supervised over 45 undergraduate research projects (15 in the last 4 years), 36 visiting scientists, 22 post-docs, and 3 resident College Research Associates. Of those who did a Ph.D. or were a post-doc or visiting scientist with him, 49 are or were faculty in universities around the world, twelve of them in the U.S. He is an author of over 290 scientific refereed research articles, 18 textbooks, 78 book chapters, 8 patents and ~100 other semi-technical articles. In 2002 he was selected as highly cited scientist in the area of Agriculture and Food Science based on citations to refereed research publications in the last 20 years. He has 16 refereed research papers, books or chapters and reviews that have now been cited at > 200 times in other research papers or books, two at over ~ 700 times, two ~450, 6 others between 300 to 400 times and another 6 beween 200-300. ISI has indicated that less than 0.5% of published scientific research papers since 1950 have been cited at ≥ 200 times. Citations to his research work for the past 8.25 years is at ~ 2 citations per day and since 1965 is ~1 citation per day. Based on his work, his h-index (Harzing index) is 69, a level that typically is only found for some academics who are members in the National Academy of Science or Academy of Engineering. He has given over 600 invited technical lectures since 1971 as well over 350 more general lectures on Food Science and Technology. His recent books include Essentials of Functional Foods, Aspen Press with Mary Schmidl, Open Dating of Foods from Food and Nutrition Press, written with Lynn Szybist, and Practical Aspects of Moisture Sorption Isotherm Measurement and Use, 2nd Edition AACC Egan Press, with Leonard Bell and a text book on Water Activity in Foods co-written with several other scientists. Dr. Labuza teaches courses in Food Physical Chemistry, Reaction Kinetics, Food Safety and Risk Assessment, Food Processing, Functional Foods and Food Law. He teaches an all university course, FScN 1102: Safety, Risk and Technology, which satisfies the University Civics and Ethics liberal education requirements and College Multidisciplinary Course requirement. The focus is on food law and legal cases (e.g. U.S. vs. Park) and covers, pathogens, chemical toxicity and obesity. It draws 120 to 140 students each semester. Based on his teaching and advising Ted received the University of Minnesota H.T. Morse Alumni Distinguished Teaching Award in 1988 and in 1998 he was elected into the University of Minnesota “Academy of Distinguished Teachers”. Ted was awarded the University of Minnesota McFarland Teaching Award from the College of Human Ecology in 2001 and has also received the Cruess Award for teaching from the IFT (Institute of Food Technologists). In 2012 he was presented with the UM Post-doc Association’s award for best mentoring of post-docs. In 1998, Ted received the IFT’s highest award for Food Science and Technology worldwide, the Nicholas Appert Award. In addition Ted was elected President of the IFT in 1989. In 1995, Ted received the Dairy and Food Industries/American Association of Agricultural Engineers Food Engineer's Award and the Gamma Sigma Delta, National Agricultural Honorary Society Award of Merit. In 1998 he received the Marcel Loncin Research Prize from IFT. In 2011 he received the Lifetime Achievement award from the International Association of Engineering and Food. Other awards from IFT include the IFT Samuel Cate Prescott Award for young researcher and the IFT Babcock Hart Award for Nutrition. Ted was named in 2000 as the IFT Food Engineering Division Lecturer. In 2012 he received the Macy Award from the Minnesota Section of IFT and recently the IFT Bor Luh International Award for his dissemination of science and education throughout the world. Dr. Luh was a professor who helped found the Shanghai Jiao Tong University Food Safety center in Shanghai. Dr. Joe Jen a former Under Secretary of the USDA and an Honorary Professor at Jiao Tong University is the co-Chair with Dr. Labuza of the IUFoST International Expert Panel on Food Safety. They have participated through the CIFST in the past 8 years in organizing a Food Safety Forum held in Beijing for the Chinese Food Safety Authorities. In 2015 he was selected to present the Gil Leveille Lectureship, an award co-sponsored by the IFT and the American Society for Nutrition (ASN). This award is for integrating the boundary between Food Science and Nutrition. Ted has also been elected a fellow of the US IFT, the UK IFST and IUFoST. He also is/has been on the Board of Editors of more than 32 scientific journals including the Journal of Agricultural and Food Chemistry, a journal of the American Chemical Society and the Journal of Food Science of IFT. He is a 58 year member of IFT and a 55 year member of American Chemical Society. Ted Labuza’s research for the past 8 years has been on: (1) mechanisms of bar hardening in intermediate moisture high protein food bars; (2) development of a rapid method (<35 min) to detect bioterror agents (ricin, anthrax spores), allergens and pesticides using aptamer (designed single stranded DNA) capture and surface enhanced (nanostructured surface) Raman Spectroscopy (AC-SERS); (3) evaluation of the mechanisms of aggregation of commercial proteins (whey, casein, egg and soy and their hydrolysates) in dry and semi-moist model systems, and key problem in nutrition and protein bars; and (4) evaluation of the effectiveness of a bacteria-phage to kill Listerias monocytogenes on the surface of sliced meats and meat sausages. His research group has published ~11 research papers a year since 2010. The year 2013 ended up with 14 published papers. Ted’s research has been supported in the past 8 years of grants from the Department of Homeland Security through the National Center for Food Protection and Defense, a US Center of Excellence at the University of Minnesota, as well as grants from the USDA National Institute of Food and Agriculture, and the following groups which manage the USDA Check Off programs for various commodities: the American Egg Board, the Almond Board of California, Dairy Research Inc. and the MN Beef Council. He also has had industrial support from Nestlé, Davisco Foods, Hormel Foods, Kellogg’s, Pillsbury, MaltoMeal, Land O’Lakes , and General Mills. Most importantly Professor Ted Labuza was selected by the FDA commissioner in August 2015 to serve on the FDA Food Advisory committee beginning the fall of 2015 for 4 years.
In the beginning there was Appert who in 1810 introduced the Canning (actually sawed off Champagne bottles) to the word. Fifty-five years later (1865) Louis Pasteur introduced the science of microbiology and showed that heating beers “pasteurization “ sealed vessels extended shelf life. At that time refrigeration was accomplished through nature, i.e. dark cool caves or underground (rooms facilitated with ice cut from lakes during the winter). At about the same time Karl von Linden in Germany built the first mechanical device that provided industrial chilling of beer vats so they could produce lager beer in the Spring and Summer. An then in 1888 Samuel Cate Prescott at MIT working with the son of William Underwood showed that one could eliminate swollen cans by heating at higher temperatures and longer times. Drying solid foods on the small scale (village) was done by the sun or a fire below and wind. It has been traced back to 12,000 BC in the Middle East. Again in the 1870’s, the 1st patent for drying liquids was awarded to Samuel Percy. The concept of freeze-drying was invented in 1906 by d’Arsonval in Paris. Also going back to historic time we had the development of milling/fermentation/baking. It is thrilling to see the mill and oven in Pompei. However it took until 1922 for a commercial unit to come in use in the food industry. So now we come to 1916 - 100 years ago. At that time we have the foundations of canning, refrigeration, drying, fermentation and the baking industry. In 1929 Prescott and Proctor of MIT in conjunction with faculty from the Univ. of Massachusetts help formed the IFT with the idea of having interactions between academic researchers, the food industry and the government, especially those at the US Army Quartermaster Corps Labs in Chicago who worked on food preservation, military clothing and food service (later moved to Natick, MA). From this arose some of the first Engineers and the use of mathematical modeling using unit operations from the Chemical Engineering field. An example was the work of C. Olin Ball at the American Can Co. as well as Charles Stumbo at the Univ. of Massachusetts and Erv Pflug at Michigan State for some of the numerous pioneers in heat transfer models for canning in the 1940s through the 1960s. This work was done with use of slide rulers or mechanical hand cranked calculators. A revolution began in the 1970’s with master computers and punch cards that had a program to do the calculations. In the 100-year period we went from batch pasteurization of liquids like milk at low temperature and long time to continuous systems using a tube in tube heat exchanger or a plate and frame system. This leads us to understand the vast difference in liquid flow as a function of shear rate. Stanley Charm who was the 1st academic (MIT) to write a book on Food Engineering worked in this area using only an ancient Brookfield and the crank calculator. We also learned the need for blanching of fruits and vegetables before canning. The other major breakthroughs were the continuous hydrostatic sterilizer, and AlpaC multiple system sterilizer and the microwave oven initially for food service. Another outcome of the military work was the development of the retort pouch, a project Marcus Karel had from the Natick labs. This then leads to non-thermal processing such as irradiation (Goldblith at MIT in 1958, pulsed electric fields, cold plasma, and pulsed light, and the most developed one, i.e. ultra High Pressure pasteurization. And then there was the going back to low temperature long time pasteurization of in the shell eggs (Davidson) and oysters. This was done to prevent protein denaturation yet kill the pathogens. During this same time we had the development of the drying industry which was revolutionized by the invention of fluid bed driers, spray dryers, roller (drum) dryers and finally the commercial freeze-dryer pioneered by MIT. Another first at MIT was understanding the oxygen, CO2 and water vapor transmission properties of different plastic films on food shelf life, the early work of Lockhart, Proctor and Karel. This was followed by the fine-tuning done by Saguy, Mizrahi, Karel and myself in the 1970s using tower computers. These findings have a broad use in most food processes. The Cereal Industry also had a major new technology beginning with the work of Cheftel in 1976 in France on an extruder, a technology borrowed from the Chemical Engineering Plastics field and now a key process for many food categories. A major turning point in the fields of food microbiology, food shelf life and food texture was the development of the physical-chemical application of water activity that came out of many food science labs from around the world. Karel and his students like me, Roos, Saguy and Aguilera, all participants in this meeting, were part of the pioneers in this field. It is interesting that the food/science/food engineering field was the 1st to see the practicality of a simple thermodynamic equation. It led to the development of a whole new food category concept, i.e. Intermediate Moisture Foods. The Burgess 1965 patent was one of the first for IMF, in this case a dog food. This concept is now used in the pharmaceutical, wood and paperboard industries. The second paradigm shift was the transfer of a principle from polymer science/technology in 1998, i.e. the concept of glass transition that better helps the understanding of food texture changes during processing and storage. This was pioneered by Slade (PhD Chemist) and Levine (PhD Polymer Science) at General Foods and Felix Franks who then was the head of the food physics lab at Unilever. Thus we have seen a field coming from the cook and look home kitchen approach to a field that has found technologies to create high quality, safe foods for the consumer. One should note that part of the Thrust into new technologies was due to environmental concerns (more energy efficient, reduced waste), and equipment designs to ensure safety as mandated by the food laws in the country. We as Food Engineers have had a major role in this revolution; though the 100 years may be evolution - I think not.
Professor Jozef L. Kokini is known for research in food materials science, linear and non-linear rheology; computational fluid dynamics, food nanotechnology and fabrication of nano-biosensors; phase behavior and compatibility of ingredients in food mixtures; food structure and texture especially during extrusion, mixing process and computational fluid dynamics.
Ph.D. Chemical Engineering, Carnegie-Mellon University, 1977.
M.S. Chemical Engineering, Carnegie-Mellon University, 1974.
B.S. Chemical Engineering, Bogazici University (formerly Robert College), 1972.
Scholle Endowed Chair in Food Processing Department of Food Sciences, Purdue University, 2013-present.
Eugene Bingham Professor of Food Engineering, Department of Food Science and Human Nutrition, University of Illinois, September 2007 to 2013.
Associate Dean of Research, College of Agricultural, Consumer and Environmental Sciences, University of Illinois, September 2007 to September 2012.
Director, Illinois Agricultural Experiment Station, College of Agricultural, Consumer and Environmental Sciences, University of Illinois, September 2007 to present.
Chair, Department of Food Science, Rutgers University, July 2000 to September 2007.
Director, CAFT/Rutgers University, March 2000 to September 2007.
Distinguished Professor, Department of Food Science, Rutgers University, July 1994 to 2007.
Assistant, Associate and Professor of Food Engineering, Rutgers University, January 1, 1980 to
July 1 1994
International Association for Engineering and Food, Life Time Achievement Award, 2011.
Graduated from the Food Systems Leadership Institute, 2011.
Elected to the International Academy of Food Science and Technology, 2006.
Food Engineering Division Lecturer to deliver the Marcel Loncin Lecture, Institute of Food Technologists, 2004.
Cook College Award for Research Excellence, Rutgers University, 2004.
C.W. Brabender Research Award, American Association of Cereal Chemists, 2002.
Marcel Loncin Prize for Research in Food Engineering, Institute of Food Technologists, 2002.
Harold Macy Food Science and Technology Award of the Institute of Food Technologists Minnesota Division, 2001.
Fellow, Institute of Food Technologists, 2000.
George W. Scott Blair Award of the American Association of Cereal Chemistry’s Rheology Division, 1996.
The Legacy of Food Engineering
11.20 AM - 13.00 PM
Session Chairs: Professor Emeritus Solke Bruin and Professor Dennis Heldman
11.20 – 11.45 AM
Professor Emeritus José M. Aguilera is currently Emeritus Professor of Chemical and Food Engineering at the Pontificia Universidad Católica de Chile (PUC). A chemical engineer, he holds a MSc. degree in food technology from MIT and a PhD in food science from Cornell University. His research program has been focused on the role that food microstructure has in the processing of foods, and includes areas such as structure-property relationships, modeling microstructural changes, food structuring operations and recently on gastronomic engineering. He has published more than 200 articles in international journals, several book chapters and is the author or co-author of 12 books, including Microstructural Principles of Food Processing(1990, 1999), Food Materials Science (2008), and Edible Structures (2013). Among many distinctions he was recipient of a Guggenheim fellowship (1991), the A. von Humboldt Foundation Research Prize (2001) and the International Award (1993), Research and Development Award (2005) and the Marcel Loncin Research Prize (2006), all from the Institute of Food Technologists. He was awarded in 2008 Chile’s highest scientific recognition, the National Prize in Applied Sciences and Technology. In 2010 was elected to the U.S. National Academy of Engineering. From 2010 to 2013 he was President of Chile’s National Commission of Scientific and Technological Research (CONICYT).
Food engineering (FE) has suffered from an identity problem vis-a-vis the traditional engineering sciences. FE is often regarded as food technology, something which has been onerous in academic terms but been beneficial for people in terms of an abundant and steady supply of processed foods. Here are 10 things in food process engineering that are changing our lives and should make us be proud of:
- Improved processes and technologies at the production line leading to the abundance and variety of foods worldwide.
- Advances in non-invasive technologies for even better food quality and food safety.
- Advances in process modeling and simulation.
- Efficient use of water and energy during processing.
- Development of a food materials science (appreciating the engineering inside our foods).
- Emergence of the brain-mouth-cell axis (understanding food processing and engineering inside our bodies).
- Engineering sustainable foods for the future (the new egg and meat from plants).
- Food product design and engineering for target populations (the obese and the elderly, diabetics, and Major Tom).
- Development of new interfaces between engineering and other sciences and disciplines (pharma, neurobiology, nutrigenomics, gastronomy, etc.).
- What is going on in food nanotechnology?
11.45 AM – 12.10 PM
Professor Emeritus Sam Saguy is Professor Emeritus of Food Technology & Innovation, The Hebrew University of Jerusalem, Israel. Global synergistic experiences of academic and industrial research (e.g., consumer research, new products development, open innovation). Published 116-scientific peer reviewed papers, 6-patents, 20-book chapters and co-editor of 3 professional books. Member, Executive Group, European Academy of Food Engineering (EFFoST), Editorial Scientific Boards, IFT Press Editorial Advisory Board. Fellow (IFT & IUFoST), Lifetime Achievement Award (IAFE), Academy Member (IAFoST), Certified Food Scientist, CFS (IFT), Visitante Distinguido de la Universidad Nacionale de Cordoba (UNC), Argentina. Academic Life Time Achievement Award, Food Industry Association-Manufacturers Association of Israel.
Food Engineering (FE) profession is at a crossroads caused mainly by diminishing financial support, reduced critical mass and academic positions, and declining attractiveness to young students. Innovation plays a cardinal role in meeting mounting challenges and opportunities offered by the unabated accelerated progress in science and technology. It is also essential in the creation of new jobs, improving standards of living and contributing to new processes, services, business models and social needs. “Innovate or die” mantra has evolved to open innovation (OI), partnerships, ecosystem, disruptive and agile, essential in achieving competitive advantages in businesses and should be also in academia. Some OI vital ingredients are: four-helix innovation ecosystem (industry-academia-government-private sector) collaboration, social responsibility, and a new mindset. Academia’s special role in meeting emerging responsibilities, and offering Food Engineers of the future new skills and horizon is leading a ‘startup university’ mentality and pursuing innovative solutions. Enginomics (engineering + omics) is a FE frontier that combines multidisciplinary and holistic approach for amalgamating food processing and the whole human digestion system (e.g., gastric unit operations, bioavailability, accessibility), health and wellness (e.g., medicine, brain, biome, pro-/prebiotics, nanotechnology, biotechnology) and nutrition (e.g., personalization, prevention, obesity). Combining OI principles with Enginomics furnishes Food Engineers a significant role in spearheading the paradigm shifts required to make this a reality.
12.10 – 12.35 PM
Professor Charles L. Cooney is the Robert T Haslam (1911) Professor of Chemical Engineering, Emeritus and Founding Faculty Director of the Deshpande Center for Technological Innovation, Emeritus at MIT. He received his B.S. in Chemical Engineering from the University of Pennsylvania and S.M. and Ph.D. in Biochemical Engineering from MIT. He has served as a consultant to multiple biotech and pharmaceutical companies, sits on the boards of Mitra Biotech, GreenLight Bioscience, Pronutria Bioscience, Levitronix, enEvolv, Innovent Biopharmaceuticals and Just Biotherapeutics. His research and teaching span many aspects of Biochemical Engineering and Pharmaceutical Manufacturing.
The intellectual roots of Biochemical Engineering have a strong foundation in the principles of Chemical Engineering, Microbiology and Materials. While early applications focused on bioprocessing for food and food ingredient production, the lessons learned became the cornerstone for manufacturing biotherapeutics and industrial chemicals. On the occasion of this symposia, I will look back on these lessons learned and attempt to look forward to the future.
12.35 – 13.00 PM
Food Industry Perspectives
Dr. Bernadette Piacek-Llanes
Dr. Bernadette Piacek-llanes is the Innovation, Technology & Quality Vice President for Global Meals at General Mills. Her responsibilities include New Product Innovation, Core Business growth, Technology Development, Quality, Food Safety, and Connected Innovation. Since joining the company in 1982, Bernadette has worked across a range of businesses, including Grain Snacks, Pillsbury Refrigerated Baked Goods, Häagen-Dazs International, and Foodservice. She played a key role in developing strategic growth platforms and launching the company's Open Innovation initiative. Bernadette received her M.S. and Ph.D. in Food Science from MIT. She also has an MBA from the University of Minnesota and a B.S. in Chemistry from Concordia University in Montreal, Canada.
The Food industry is facing an increasingly complex global environment. Major changes have occurred in the last decade. These include demographic changes shifting consumer preferences for less processed foods, an expanding middle class in developing markets, greater environmental consciousness, digital growth, diverse retail environments, regulatory changes, and new competitive dynamics as a result of the democratization of innovation and reduced barriers to entry. Moreover, the pace of change continues to accelerate.
Cost control programs and reshaping portfolios for growth are key themes across food companies as they respond to these sweeping changes. Science and technology are critical enablers in driving superior cost performance, innovation and scalable growth. Novel technologies that are grounded in consumer needs deliver superior results. Greater success is achieved by augmenting internal company technical expertise with advantaged external networks and partnerships. This approach is integral to general Mills' success.
Future opportunities for the industry will include consumer centric technology development at the interface of Food Science, Chemical Engineering. Materials Science, Biology and Medicine.
Foresight in Food Engineering
14.00 - 15.40 PM
Session Chairs: Professor Martin Okos and Professor Jorge Welti-Chanes
14.00 – 14.25 PM
Dr. Robert S. Langer is the David H. Koch Institute Professor (there are 11 Institute Professors at MIT; being an Institute Professor is the highest honor that can be awarded to a faculty member). Dr. Langer has written over 1,300 articles. He also has over 1,080 patents worldwide. Dr. Langer’s patents have been licensed or sublicensed to over 300 pharmaceutical, chemical, biotechnology and medical device companies. He is the most cited engineer in history (h-index 211). Dr. Langer has received over 220 major awards. He is one of 4 living individuals to have received both the United States National Medal of Science (2006) and the United States National Medal of Technology and Innovation (2011). He also received the 2002 Charles Stark Draper Prize, considered the equivalent of the Nobel Prize for engineers, the 2008 Millennium Prize, the world’s largest technology prize, the 2012 Priestley Medal, the highest award of the American Chemical Society, the 2013 Wolf Prize in Chemistry, the 2014 Breakthrough Prize in Life Sciences and the 2014 Kyoto Prize. He is also the only engineer to receive the Gairdner Foundation International Award; 82 recipients of this award have subsequently received a Nobel Prize. In 2015, Dr. Langer received the Queen Elizabeth Prize for Engineering. Among numerous other awards Langer has received are the Dickson Prize for Science (2002), Heinz Award for Technology, Economy and Employment (2003), the Harvey Prize (2003), the John Fritz Award (2003) (given previously to inventors such as Thomas Edison and Orville Wright), the General Motors Kettering Prize for Cancer Research (2004), the Dan David Prize in Materials Science (2005), the Albany Medical Center Prize in Medicine and Biomedical Research (2005), the largest prize in the U.S. for medical research, induction into the National Inventors Hall of Fame (2006), the Max Planck Research Award (2008), the Prince of Asturias Award for Technical and Scientific Research (2008), the Warren Alpert Foundation Prize (2011) and the Terumo International Prize (2012). In 1998, he received the Lemelson-MIT prize, the world’s largest prize for invention for being “one of history’s most prolific inventors in medicine.” In 1989 Dr. Langer was elected to the Institute of Medicine of the National Academy of Sciences, and in 1992 he was elected to both the National Academy of Engineering and to the National Academy of Sciences, and in 2012 he was elected to the National Academy of Inventors.He served as a member of the United States Food and Drug Administration’s SCIENCE Board, the FDA’s highest advisory board, from 1995 -- 2002 and as its Chairman from 1999-2002. Forbes Magazine (1999) and Bio World (1990) have named Dr. Langer as one of the 25 most important individuals in biotechnology in the world. Discover Magazine (2002) named him as one of the 20 most important people in this area. Forbes Magazine (2002) selected Dr. Langer as one of the 15 innovators world wide who will reinvent our future. Time Magazine and CNN (2001) named Dr. Langer as one of the 100 most important people in America and one of the 18 top people in science or medicine in America (America’s Best). Parade Magazine (2004) selected Dr. Langer as one of 6 “Heroes whose research may save your life.” Dr. Langer has received honorary doctorates from Harvard University, the Mt. Sinai School of Medicine, Yale University, University of Western Ontario (Canada), the ETH (Switzerland), the Technion (Israel), the Hebrew University of Jerusalem (Israel), the Universite Catholique de Louvain (Belgium), Rensselaer Polytechnic Institute, Willamette University, the University of Liverpool (England), Bates College, the University of Nottingham (England), Albany Medical College, Pennsylvania State University, Northwestern University, Uppsala University (Sweden), Tel Aviv University (Israel), Boston University, Ben Gurion University (Israel), Drexel University, Hanyang University (South Korea), University of New South Wales (Australia) and the University of California – San Francisco Medal. He received his Bachelor’s Degree from Cornell University in 1970 and his Sc.D. from the Massachusetts Institute of Technology in 1974, both in Chemical Engineering.
I was not warmly welcomed by many faculty members when I first joined the MIT faculty in 1977. However, I was fortunate that one of my biggest supporters and advisors was Marcus Karel. He was a Co-principal Investigator on my first NIH controlled release grant (in 1979) and we still have that grant today. He also helped me on our controlled release course at MIT, which we still offer today and has been taken by thousands of people. In 1977, the field of controlled release was just beginning. Today, it affects hundreds of millions of people every year. This lecture will discuss some of our early work and Marc¹s influence on me and the field.
14.25 – 14.50 PM
Dr. Gustavo V. Barbosa-Cánovas received his B.S. in Mechanical Engineering at the University of Uruguay and his M.S. and Ph.D. in Food Engineering at the University of Massachusetts-Amherst while being a Fulbright Scholar. Quite recently he was awarded a Honoris Causa Doctorate at Polytechnic University of Cartagena, Spain. He worked as an Assistant Professor at the University of Puerto Rico from 1985-1990, during which he was granted two National Science Foundation (NSF) awards for research productivity. Next, he went to Washington State University (WSU) where he is now a Professor of Food Engineering and Director of the Center for Nonthermal Processing of Food (CNPF). Dr. Barbosa-Cánovas was editor of the journal of Food Science and Technology International published by SAGE, as well as for the journal Innovative Food Science and Emerging Technologies published by Elsevier and the Food Engineering Theme in the Encyclopedia of Life Support Systems (EOLSS) published by UNESCO. Dr. Barbosa-Cánovas is the Editor-in-Chief of the Food Engineering Book Series published by Springer as well as the Food Preservation Technology Series published by CRC Press. At the same time, Dr. Barbosa-Cánovas is Editor-in-Chief of Food Engineering Reviews, published by Springer. He has edited several books on Food Engineering topics, and authored: Food Powders, Food Plant Design, Dehydration of Foods, Preservation of Foods by Pulsed Electric Fields, Unit Operations in Food Engineering, Nonthermal Preservation of Foods. Dr. Barbosa-Cánovas is also International Consultant for the United Nation’s Food and Agriculture Organization (FAO), and a consultant for several major food companies around the World. Dr. Barbosa-Cánovas was President of the International Society of Food Engineering (ISFE) and Chair of the Scientific Council of IUFoST (International Union of Food Science and Technology). He has received several prestigious awards such as the IFT Nicholas Appert Award (Highest Award in Food Science and Technology), IFT International Award, IAEF (International Association of Engineering and Food) Lifetime Achievement Award and is an IFT, IFST, and IUFoST Fellow as well as Member of the Uruguayan Academy of Engineering, Washington State Academy of Sciences and the Mexican Academy of Sciences. In 2010 he received the Sahlin Award for Research, Scholarship and Arts at Washington State University (highest research award at this University) as well as a Fulbright Fellowship. In 2013 he received another two relevant fellowship, the first granted by the Japan Society for the Promotion of Science (JSPS) to lecture in several prestigious Japanese universities for three weeks and the second one by the University of Salerno, Italy to spend a sabbatical leave for six months to conduct research, offering lectures and teaching a senior course. Very recently he was selected to receive the 2016 International Food Engineer Award sponsored by Nestlé, Vevey, Switzerland and granted by ASABE, American Society of Agricultural and Biological Engineering.
Conventional approaches to process foods have proven to offer very safe products but, in some cases, the quality of the final product is significantly lower to the original one and the impact on the environment might be of great concern. Over-processing implies safety, but at a high cost in terms of nutrients and other quality attributes. Nonthermal processing of foods has emerged as a viable alternative to those conventional processing techniques by offering safe products of excellent “total quality” at very reasonable cost, and in general, they are environmental friendly, and they could be listed as “green technologies” with great confidence. It is the case; these nonthermal technologies could be used in combination among themselves or with other preservation approaches seeking synergistic effects in order to have shorter processes and very good quality food products.
This presentation analyzes some of the most relevant nonthermal technologies which have been recently implemented by the food industry, and when and how others will be in the near future. Special attention will be given to the impact they are making in environmental, health and socioeconomic issues, as well as emphasizing how they help to circumvent new rules and regulations while facilitating more efficient marketing strategies and distribution systems.
14.50 – 15.15 PM
Dr. Sudhir Sastry is Professor in the Department of Food, Agricultural and Biological Engineering at The Ohio State University. He obtained his BS at the Indian Institute of Technology; and his doctoral degree in Mechanical Engineering at the University of Florida. He was on the faculty at Penn State University for seven years, until joining Ohio State in 1987. He spent a sabbatical leave with Nestlé in 1997-98. His research interests include ohmic heating, aseptic, high pressure and electric field processing, the influence of moderate electric fields on biological materials, and the safety of fresh produce. Among the projects led by Dr. Sastry is one for NASA, where he and his colleagues developed new, reusable food packaging for NASA’s lunar and Mars missions. This has been followed up by a project to adapt these findings to heatable packages for commercial applications. Dr. Sastry’s inventions include a new, environmentally friendly produce peeling process, and a pH sensor that can be operated under extreme pressures.
For Food Engineering in Academia, we focus on educational programs and offerings largely within the United States. Food Engineering faculty are typically distributed between departments of Biological/Agricultural or similarly named programs, or Food Science. Educational objectives in each case are different – students in engineering programs must satisfy ABET accreditation criteria, while those in Food Science programs go through the IFT Higher Education Review Board. Objectives and challenges are different in each case. Opportunities are significant, as the Food industry continues to need engineering input, and many Food Engineering skills may be useful in problems relating to water and waste in the 21st century. A few case studies of educational efforts will be presented, including design problems and examinations that involved industry participation.
15.15 AM – 15.40 PM
Particle Design in the Food Industry
Professor Stefan Palzer
Prof. Dr-Ing. habil Stefan Palzer is Vice President at Nestlé and Global R&D Director for the beverages business at Nestlé (turnover > US$10B/year). In this function he is responsible for innovation for a number of brands, such as NESCAFÉ, NESTLÉ COFFEE-MATE and NESTEA. After starting his career with an apprenticeship in the beverage industry Prof. Palzer studied Food Technology at the Technical University of Munich, Germany and obtained his PhD from the same university. He joined Nestlé in 2000 and worked during the last 16 years in the culinary, confectionery and coffee business of the company in different functions. From 2005-2007 he was Manager of the Technology Group for the Culinary Division (cooking aids, soups, cold sauces, dough products). In 2007 he was appointed as Head of the Food Science Department at the Nestlé Research Center in Lausanne, Switzerland which consisted of 120 researchers. Simultaneously he also managed the 12 Nestlé Food Science Expert Networks (companywide 400 scientists). 2007 he obtained a venia legendi (habilitation) for Process Engineering from the University of Stuttgart and an MBA from the University Hagen, Germany. In 2010 he was appointed as Managing Director for Nestlé’s global Product Technology Center for Confectionery in York, UK. With his team of 180 scientists, technologists and engineers he developed products and processes for KITKAT and many other well-known confectionery brands. Since 2013 he is Global R&D Director for Nestlé’s beverages business. In 2014 he was awarded the title of Nestlé Fellow (only 3 amongst the 380 000 Nestle employees) to recognize his deep expertise in Food Process Engineering and Materials Science. Prof. Palzer also holds the Professor ship of Food Process Engineering at the University of Hamburg/Germany, he is Honorary Professor of Food Technology at the University of Stuttgart-Hohenheim, Germany and Visiting Professor of Chemical Engineering at The University of Sheffield, UK. He is board member of various institutions and universities, e.g., Department of Chemical Engineering, University of Lausanne, European Academy of Food Engineering, French aAssociation of Chemist, Food- & Agricultural Engineers, European Master Studies in Food Technology (chairmen from 2007-2012), Research Association of the Germany Food Industry, European Working Party for Agglomeration (EFCE) and several scientific committees of the German Society for Process- and Chemical Engineering. Professor Palzer has authored 94 written publications (of which 70 peer reviewed), 210 scientific presentations and 37 patents (18 applied on large industrial scale). In recognition of his expertise and scientific work he has received several awards, such as Nestlé Fellow, Ambassador of the University of Hamburg and honorary and visiting professorships from the universities of Hamburg, Sheffield and Stuttgart. In 2002 he represented Nestlé at the Future Leaders Forum, World Economic Forum Davos. His dissertation and study results were awarded with several prices and scholarships from industry and academia.
Many food products are sold in powdered form. The properties of these powders strongly depend on the design of the particles they are composed off. Such particle design comprises structuring of single particles on the supra-molecular and micro scale. On the supramolecular scale the degree of order in monomolecular particle domains (degree of crystallinity) has a significant impact on the physicochemical properties of the solids. This has been already demonstrated by Prof. Karel and his co-workers many years ago. During the current presentation it will be discussed how the degree of crystallinity in powders can be modulated via formulation and drying technology. In particle design one also has to consider molecular segregation during particle formation because of its significant impact on the material properties. The micro-scale covers inclusion of gas bubbles or lipid droplets into glassy amorphous matrices. Application of the principles of polymer chemistry to food matrices enables to generate very dense glassy structures capable of retaining significant gas amounts for up to one year. Furthermore material science helps to better understand adhesion forces between single particles and to agglomerate them to the desired particle architecture. Finally innovative gelling and emulsification technologies provide tools to design particles with totally new properties such as Aerogel, protein micro gel or solid multiple emulsion particles. In all these technologies food material science plays a very important role. Especially the application of the principles of polymer physics to food matrices as it was developed by Prof. Karel and his co-works decades ago still remains one of the most important approaches for targeted particle design in the food industry.
Food Engineering in the 21st Century
16.00 - 18.00 PM
Session Chairs: Professor Gustavo Barbosa-Cánovas and Professor Stefan Palzer
16.00 – 16.15 PM
Professor Uri Lesmes is head of an active research group at the Technion – Israel Institute of Technology since 2010. He joined the Technion after holding positions as post-doctoral research fellow and lecturer at the University of Massachusetts-Amherst. His research activities cluster into three thrusts: [I] Rational design of functional products; [II] Development of in vitro digestion models for food research; and [III] Fundamental research of food hydrocolloids. He received his B.Sc. (cum laude) in 2004, and PhD in 2008, both from the Technion. To date, he has 32 peer-reviewed papers with over 630 citations and an ISI h-index of 17.
With rising prevalence of chronic diseases (e.g. obesity, diabetes and IBD), soaring life expectancy and need for sustainability, there is an evident need for rational and effective design and utilization of foods to meet consumer preferences, acceptance and needs (PAN profile).
This lecture will present examples of studies applying an engineering and holistic -omics approach, termed enginomics or foodomics, to the challenge of understanding the complex triad of processing-structure-digestibility. First, the use of V-amylose, naturally found in starch, will be shown to be useful for the nano-encapsulation and enhancement of the bioavailability of lipophilic bioactives. Second, the combined use of in vitro digestion models, proteomics and bioinformatic tools will be discussed in the prospect of the differential digestive fate of proteins in infants, adults and the elderly. Overall, these evidence-based studies will expose attendees to novel concepts and ideas merging an advanced approach to product engineering coupled with state of the art –omics technologies. These will facilitate the future application of reverse engineering to the development of natural food ingredients and products tailored to meet the needs of specific human populations.
16.15 – 16.30 PM
Food Material Science Driving Product Innovations
Dr. Laurent Forny
Dr. Laurent Forny holds a degree in Chemical Engineering and a PhD in Physical Chemistry from the University of Technology Compiègne (France). In 2008, he joined the Nestlé Research Center, Lausanne, Switzerland. Here, his research activities examine the critical role of moisture in food processing and how to control the Functionality of food products (e.g. stability, texture, targeted delivery, flavours). He has also been exploring new scientific areas, examining crystalline ingredients and the reconstitution of dehydrated powders. Laurent collaborates with several universities and recently conducted a project in the Agency for Science, Technology and Research (A*Star) in Singapore. He has published 14 articles in peer-reviewed journals, and delivered more than 30 oral communications in international congresses.
Materials Science at Nestlé has developed quite considerably since the 1990’s. Our initial effort focused primarily on harnessing and expanding academic work done in the field of lactose crystallisation and the processing of milk powders. Yet, the knowledge gained opened up several new and innovative avenues of research, which led to the development of diverse products such as a foam booster for cappuccino and more recently, the launch of a proprietary machine which prepares single-serve portions of infant formula from sealed capsules. Our most important objective is to support Nestlé’s strategic commitments to Nutrition, Health and Wellness. For instance in order to reduce the level of saturated fatty acid which limits the interaction of complex products with surrounding relative humidity, our group revealed the importance of previously unrecognized mechanisms such as Mutual Deliquescence or “Sintescence” (neologism to describe unique interactions between amorphous and crystalline ingredients). And, to reduce sodium uptake, we have explored the entire scope of engineering sodium chloride. A key factor in all our work has been our internal Materials Science Learning Workshops which were created more than 15 years ago, with the support of renowned professors from academia, including Prof. Marcus Karel. Since their instigation, these workshops have provided an ideal platform for sharing the most advanced knowledge in the field, and have led to the development of innovative concepts across Nestlé R&D.
16.30 – 16.45 PM
Dr. Julie M. Goddard is an Associate Professor in the Department of Food Science at the University of Massachusetts Amherst and will be transitioning her program to the Department of Food Science at Cornell University in July 2016. Julie received her B.S. in Chemical Engineering after which she worked at Kraft Foods as a research engineer before returning to academe to complete a Ph.D in Food Science and a postdoctoral research appointment in Mechanical Engineering. Dr. Goddard was the recipient of the American Chemical Society’s Division of Agricultural and Food Chemistry Young Scientist Award, as well as the Institute of Food Technologists Samuel Cate Prescott Award for Research. Her research focuses on synthesis of biomaterials and biointerfaces with applications in biocatalytic materials, antimicrobial and non-fouling materials, and active packaging materials. The overarching goal of her program is to improve the quality, safety, and environmental sustainability of our food and agricultural system through smart design of new coatings and materials with targeted biological activity.
At the intersection of Food Science and Materials Science lies opportunities for new technologies in Biomaterials and Biointerfaces with applications in Food Engineering. In this talk, Prof. Julie Goddard will discuss advances in synthesizing polymers with specific biological functionality (e.g. enzymatic, antimicrobial/nonfouling, chelating) targeting applications in Food Packaging, Bioprocessing Materials, and Equipment Coatings. Goals and opportunities in this field include design of coatings and materials which improve food quality (e.g. packaging materials that enable removal of synthetic additives with retention of product shelf life), sustainability (e.g. bioprocessing materials to improve efficiency and environmental sustainability), and food safety (e.g. cost effective, durable antimicrobial coatings). Unique challenges in adapting proof-of-principle research to commercially translatable food engineering solutions will also be discussed.
16.45 – 17.00 PM
Professor Francesco Marra has Ph.D. in Chemical Engineering, he is assistant professor at School of Chemical and Food Engineering of University of Salerno (Italy). His research focuses on virtualization of food processes and modeling of transport phenomena in multi-physics context and engineering of innovative prototypes for food processing. He has authored over 70 scientific papers published in refereed international journals, in books and in international conferences. Recently, he served as Guest Editor of a Special Issue of the Journal of Food Engineering on ”Virtualization of Processes in Food Engineering”, Professor Marra is member of IFT and of EHEDG, and he recently he joined ISFE and ISEKI Food Association.
A list of activities (that could be purely intellectual and/or mathematical - computational) such as data modeling, statistical analysis, fundamental modeling, dynamic simulation and optimization, but also computer aided design and engineering, can be included in a unique, wider scheme called virtualization of processes. Virtualization of processes is gaining interest in Food Engineering, though the Food industry is still lagging to utilize the wide spectrum of potential opportunities offered by virtualization as an engineering design tool. The complexity of food systems and food processes themselves together with the difficulty to mathematically address the phenomena taking place at different levels of scale during food processing often reduced the virtual approach to a number of intellectual/computational activities without a clear, practical, immediate use of virtual tools connected to daily-life operations in the food world. New concepts such us smart-technologies, internet of things, custom-digital life-style, can open a number of opportunities in the field of virtualization of processes in Food Engineering. In this presentation, some of these opportunities are discussed together with the challenges to be addressed in order to make virtualization a main cornerstone in the Food Engineering domain.
17.00 – 17.15 PM
Prof. Dr.-Ing. Alexander Mathys is food technologist and received his Ph.D. in food processing in 2008. He is Assistant Professor (Tenure Track) in Sustainable Food Processing at the ETH Zurich, Switzerland since 2015, where he is focusing on more efficiency and sustainability of value chains in food and feed. His current research focus is on material and energetic utilization of plant based side streams, micro process engineering and extrusion for tailored structure formation and synthesis, innovative multi hurdle technologies for gentle preservation of healthy and high quality food, novel protein sources from algae and insects to improve food security as well as life cycle sustainability assessment as basic analysis in food processing. Dr. Mathys was Head of the Bioeconomy Department at German Institute of Food Technologies DIL with 10 direct report in 2012-2015. He was expert in non-thermal preservation and sterilization technologies at the Nestlé Research Centre Lausanne in 2009-2012. Dr. Mathys is the author of 53 publications and attended more than 60 international conferences. He won several prestigious research awards at the International Union of Food Science and Technology IUFoST, International Congress on Engineering and Food ICEF, Institute of Food Technologists IFT and European High Pressure Research Group EHPRG. Furthermore Dr. Mathys was selected “Young Researcher” of the 60th Meeting of Nobel Laureates 2010, “Einstein Young Scholar 2010” and “A.T. Kearney Scholar 2011 & 2012 at the Falling Walls conferences. He also served as lecturer, teacher, reviewer and supervisor with several universities and organizations.
Sustainable food processing as key driver of the Bioeconomy covers process-product-operation interactions, where selected examples of innovative thermal, electro-magnetic, mechanical and combined processes will be introduced hereafter. Modular thermal micro process engineering was effectively applied to improve upscaling of microbial inactivation processes. Electro-magnetic based pulsed electrical field processing enables an efficient use of biomass and energy within several value chains. Consequently, PEF was successfully implemented into the potato and fruit juice industry. During mechanical high pressure processing in batch, focused investigations on the property changes within pure water and more complex systems, such as microorganisms, enabled a detailed understanding of the respective process-product-operation interactions. After studying spore inactivation in very detail, classical high pressure preservation could be optimized through combined thermal and mechanical processes such as high pressure thermal sterilisation as well as continuous ultra-high pressure processing up to 400 MPa as innovative multi hurdle technologies for gentle sterilisation of healthy and high quality food. Advanced approaches relying on innovative raw materials from algae or insects and their connected biorefinery concepts could even increase the impact of sustainable food processing. Holistic life cycle sustainability assessment, aligned with the introduced process innovations, can evaluate the suggested solutions on a multi parameter base, in terms of improved food production sustainability.
17.15 – 17.30 PM
Dr. Carmen I. Moraru is an Associate Professor at Cornell University. She received her BS and PhD degrees in Food Engineering from the University “Dunarea de Jos” Galati, Romania. After working in the Food industry for two years, she held academic positions at her Alma Mater for eight years. In 1999 she joined the Department of Food Science at Rutgers University as a Postdoctoral Associate working with Prof. Jozef Kokini and became an Assistant Research Professor in 2001. In 2003 she joined the Department of Food Science at Cornell University where she is conducting research and teaching in Food Processing and Engineering. Her research focuses on using engineering principles to develop novel solutions for improving food safety and quality. Current research projects include the use of Pulsed Light and Microfiltration as nonthermal methods for microbial reduction in foods, development of bacteria repellant food contact surfaces with nanoscale topography, and modification of food protein ingredient functionality using novel processing methods. Carmen Moraru is a recipient of the International Dairy Foods Association (IDFA) Award in Dairy Foods Research (2013) and IDFA Teaching Award in Dairy Manufacturing (2015).
The discipline of Food Engineering is constantly evolving. Triggered by both advances in Science and changes in the funding environment, recent years have seen an interesting expansion of Food Engineering to incorporate biological and chemistry based approaches. This presentation will offer a few insights and examples of how Food Engineering principles are being used to improve the safety of the food supply. The integration of physics and biology has allowed Food Engineers to develop quantitative models to predict the response of foodborne bacteria to different stresses, and design efficient, yet quality preserving food safety interventions. By understanding and integrating phenomena that take place at the nanoscale, Food Engineers are making significant contributions towards understanding and quantifying the interaction forces between foodborne pathogens and food contact materials, resulting in a new generation of bacteria repellant or antibacterial surfaces.
17.30 – 17.45 PM
Food Engineering – Integration across Disciplines and the Value Chain
Dr. Michèle Marcotte
Dr. Michèle Marcotte is Director of Research and Development at the Ottawa Research and Development Centre (ORDC) located at Agriculture and Agri-Food Canada in Ottawa. Michèle obtained a BSc in Chemical Engineering (Laval), a MSc in Food Engineering (Alberta) and a PhD in Food Processing (McGill). She started as a Professional Engineer at Agriculture and Agri-Food Canada at the AAFC’s Food Research and Development Centre located in St. Hyacinthe where she held a successful career for 21 years as a Section Head of Food Preservation Technologies; a Research Scientist in Food Processing and Engineering; an advisor to the Director General of the Food Safety and Quality National Science Program. She supervised several cooperative and graduate students in her laboratory. She authored and co-authored more than 60 peer-reviewed papers, 120 conference papers and 45 research reports. In February 2009, the Quebec Order of Engineers that regroups more than 50,000 engineers featured a cover story in its monthly magazine on the role of engineering for Food Safety. Dr. Marcotte also developed a unique two-step drying process for cranberries that was implemented commercially in Quebec. Other significant developments include a prototype pilot oven for the optimization of baking and computer software to establish cooking-cooling cycle for meat products. In 2009, Dr. Marcotte became the Science Director based in Ottawa at the Eastern Cereal and Oilseed Research Centre and responsible for managing for one of the 7 AAFC national science priorities entitled: “Food and Health”. Michèle was President of the Canadian Institute of Food Science and Technology (2006-2007). She is the Canadian representative of the International Association on Engineering and Foods (IAEF) and the International Union of Food Science and Technology (IUFoST). Dr. Marcotte received 9 significant awards/prizes: (1) AgCellence Prize from Agriculture and Agri-Food Canada (Innovation) in 1998; (2) two André-Latour Innovation Prizes (1999-2000) of the Foundation INITIA; (3) the prestigious Excellence Prize of Treasury Board from the Canadian Public Service of the Government of Canada in 2000; (4) the Federal Partnership for Technology Transfer (FPTT) in 2003, an Industry Canada award; (5) the Excellence in Research Prize from the Governor’s Foundation of Agriculture and Agri-Food Canada in 2004; (6) the John Clark Award of the Canadian Society of Biological Engineers (CSBE) in 2010; (7) the Agriculture and Agri-Food Canada Research Branch Recognition for the 125th Anniversary Celebration for her contribution in Food Processing and Engineering in 2011; and finally (8) the W.J. Eva Award of the Canadian Institute of Food Science and Technology (CIFST) for her outstanding contributions to engineering applied to food systems through service in research, training and management in 2012.
Agriculture and Agri-Food Canada (AAFC) engages industry, academia and other partners to support science that contributes to the growth, development, and competitiveness of Canada's agricultural sector. In particular, the research, development and knowledge transfer activities undertaken supports AAFC’s roles in: (1) informing regulatory and policy decisions; producing far-from-adoption applied science with broad stakeholder application; and (2) supporting innovation to improve economic prosperity. AAFC has created many funding mechanisms to promote partnerships. In agri-food and health research, the Growing Forward (2009-2013) Regulatory Action Plant Health Claims, Novel Foods, and Ingredients promoted industry engagement and knowledge transfer, science substantiation and regulatory enhancement. In Growing Forward II (2013-2018), funding is provided federally as well as grants and contribution through clusters and agri-science project involving industry leadership to perform scientific activities in the area of food innovation for growth and food safety. This presentation will highlight the essential contribution of Food Engineering across disciplines and the value chain to move along the innovation continuum.
17.45 – 18.00 PM
Professor Keshavan Niranjan or Niranjan - as he is better known - is the Professor of Food Bioprocessing at the University of Reading in UK. He has a strong research portfolio with publications in a number of areas including bubble containing foods, high pressure processing, and development of compostable packaging; He is currently the lead investigator in research projects funded by leading governmental agencies as well as multi-national companies. He is an editor of the Journal of Food Engineering, a Fellow of the Institute of Food Science and Technology, and the immediate Past Chair of the International Society of Food Engineering.
Training, Research and Enterprise are the three essential pillars of any academic discipline operating within Higher Education. The success and sustainability of the discipline depends on having a healthy portfolio of all three activities. Food Engineering has operated within the higher education system for well over seven decades. Although Food Engineering has healthy research and enterprise portfolios in most parts of the world, its training at undergraduate and graduate levels leaves a lot to be desired. This presentation gives an overview of food engineering training in different parts of the world and finds that there are very few countries in the world which have professionally accredited Food Engineering courses operating at an undergraduate level. More importantly, there are very few, if at all any, full-fledged undergraduate programmes being offered in countries such as USA, Canada, and countries in Northern and Western Europe – which have traditionally been the torch bearers of training in engineering disciplines, and provided leadership to the rest of the world in training engineers. This presentation argues that the time has come for Food Engineering to assert itself as a mature and stand-alone branch of engineering, alongside other traditional branches of engineering such as mechanical, electrical, civil and chemical. Food Engineering will only find its rightful place if we are able to introduce strong undergraduate programmes - especially in North America and Europe - which will stimulate and attract bright young minds into the discipline. This presentation will also introduce a new framework for developing undergraduate programmes that is fit for purpose in the 21st century. The presentation also argues that the research funding policy pursued in North America and Europe – where engineering is seen to be too close to business and therefore not so deserving of government support - is a grave threat to Food Engineering research, and will inevitably result in research groups themselves becoming unsustainable. The introduction of successful undergraduate programmes in Food Engineering can support research in the area and vice versa, and this is the best way to ensure that the discipline has a sustainable future.
18.00 - 18.30 PM
Session Chairs: Dr. Michelè Marcotte and Professor Keshavan Niranjan
Nonthermal Based Advanced Food Manufacturing Research at The Ohio State University
Dr. V.M. (Bala) Balasubramaniam is a Professor of Food Engineering with The Ohio State University, Columbus, OH, USA. Dr. Bala’s food safety engineering laboratory conducts research and organize industrial outreach activities on application of engineering principles in the development and evaluation of different nonthermal and thermal based advanced food manufacturing concepts including high pressure applications in the food industry. Dr. Bala authored 2 books, 20 book chapters, 88 peer-reviewed journal articles, 1 patent (pending), 3 invention disclosures, 22 bulletins and food processor fact sheets and over 150 presentations. Dr. Bala was one of the founding members of Nonthermal Processing Division of Institute of Food Technologists, served as division chair during 2010-2011. He helped to host 2014 International Nonthermal Processing Workshop at The Ohio State University. Dr. Bala is elected as an IFT fellow in 2012.
Over the past two decades, the food manufacturers gained experience in various industrial application of nonthermal-thermal based advanced technological concepts particularly high pressure based technologies. They satisfy health conscious consumer demand for fresh tasting foods with minimal or no chemical preservatives. Though originally introduced as a food safety technology, the creative applications of high pressure (including the opportunity to preserve foods with cleaner ingredient label, potential to reduce salt and fat in the formulated products, nutrient infusion) continue to sustain the industrial interest. This presentation will briefly summarize the research carried out at The Ohio State University, Food Safety Engineering Laboratory. By creatively controlling the intensity of pressure treatment with advanced thermal methods (such as ohmic heating) or other nonthermal methods will enable the preservation of extended shelf-life (ESL), shelf-stable foods. High pressure homogenization (HPH) is a pressure based continuous flow process that can be used for preserving novel formulations of beverage products without destroying health promoting bioactive compounds. Role of Food Engineering discipline in the development of next generation of nonthermal based technologies for industrial use is highlighted.