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
Ardic O. Arikal, William T. Scott, David E. Block

09:45 AM

Techno-Economic Analysis of a Plant-Based Intense Natural Sweetener Production for Reduced Global Sugar Consumption
Kirolos D. Kelada, Robin Nguyen, Mycalia-Keila Maborang, Karen A. McDonald, Somen Nandi

10:00 AM

Performance Digital Twin for the Food & Beverage Industry
Ravindra Aglave, Glenn Longwell, Suzanne Kopcha

10:15 AM

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

10:30 AM

High Pressure Jet Processing for Clean-Label Foods and Ingredients
Federico Harte

10:45 AM

Conformable Surface Dielectric Barrier Discharge Plasma Treatment of Fresh Produce: Evaluation of Microbial Inactivation Efficacy and Quality Attributes
Qingyang Wang, Ramendra Pal, Aaron Mazzeo, Deepti Salvi