2019 Food Innovation and Engineering (FOODIE) Conference

Session: Processing (cont)

Presentations

09:30 AM

Importance of Measuring the Biomass Composition of Saccharomyces Cerevisiae to Model Wine Fermentations Using a Genome-Scale Model
Arikal, A. O., Scott, W. T. Jr., Block, D. E.

09:45 AM

Techno-Economic Analysis of a Plant-Based Intense Natural Sweetener Production for Reduced Global Sugar Consumption
Kelada, K. D., Nguyen, R., Maborang, M. K., McDonald, K. A., Nandi, S.

10:00 AM

Performance Digital Twin for the Food & Beverage Industry
Aglave, R., Longwell, G., Kopcha, S.

10:15 AM

What Key Questions Should You be Asking Your Project Team during Scale-up of a Food Process?
Hartford, C.

10:30 AM

High Pressure Jet Processing for Clean-Label Foods and Ingredients
Harte, F.

10:45 AM

Conformable Surface Dielectric Barrier Discharge Plasma Treatment of Fresh Produce: Evaluation of Microbial Inactivation Efficacy and Quality Attributes
Wang, Q., Pal, R., Mazzeo, A., Salvi, D.