[ΦTΣ] Phi Tau Sigma Co-Sponsored Sessions and Collaborations at the 2019 IFT Annual Meeting, New Orleans, LA

Fri May 24 12:32:11 EDT 2019

For those of you who are attending the IFT Annual Meeting in New Orleans in June, please consider attending one of the Phi Tau Sigma co-sponsored or collaborative sessions that will be held.  These sessions, along with their time and location are listed below.

Phi Tau Sigma Co-Sponsored Sessions and Collaborations at the 2019 IFT Annual Meeting, New Orleans, LA

Nonthermal Processing with Light and Plasma: Microbes and Mycotoxins
When: Wednesday, 06/05/2019 through Wednesday, 06/05/2019, 08:30 AM - 10:00 AM
Where: Ernest N. Morial Convention Center - 283-285
Recent technological advances have opened new opportunities for energy-based antimicrobial interventions, with rapid increases in efficacy, power efficiency, and scalability in the context of commercial implementation. In this symposium, leading experts will present the latest research on ultraviolet light, high-intensity LEDs, pulsed light treatments, and cold plasma processing. The current state of the art for each of these technologies will be described, along with key areas of ongoing research for a variety of commodities. This session is co-sponsored by Phi Tau Sigma, the honor society of food science and technology.

Meat Hybrids and Analogs: Product Trends, Research, and Nutrition
When: Tuesday, 06/04/2019 through Tuesday, 06/04/2019, 02:15 PM - 03:45 PM
Where: Ernest N. Morial Convention Center - 271-273
Historically, protein advancements have primarily focused on animal based muscle, milk, and eggs. However in recent years, consumers increasing curiosity into protein heavy diets and concern for food manufacturing processes has fueled the development of all protein sources, especially alternatives to animal-based. This rapid development of alternative meat-like and plant-based protein alternatives in the recent decade has drastically shifted the light in which protein is now viewed, researched, and consumed. Plant-based protein inclusion into traditionally meat-centric meals and eating habits is not a new concept, nor is inclusion of plant fibers into processed meats; but, deliberately enhancing processed meats with plant proteins, or hybridizing, is emerging. Development of meat-like analogs and, subsequently, meat-plant hybrids has exploded as a result. Major restaurant chains have been adding alternative proteins to menus for a few years now, but recently hybrids are also starting to gain popularity as well. Research shows that inclusion of plant fibers and proteins can standardize and benefit the nutritional value and functionality of processed meats. Processing advancements in the industry have greatly improved the eating experience of meatless analogs by better improving texture and flavor and meat-plant hybrids and analogs serve to marry and amplify the best components of plant and animal ingredients. Developing a deeper understanding of the role meat-plant hybrids in the rapidly changing protein market will provide tools for food scientists and industry experts to push the envelope of protein product and process developments. This session is a collaboration between IFT's Muscle Foods Division, Protein Division and Phi Tau Sigma.

Emerging Food Processing and Packaging Technologies: Current Status and Future Prospects
When: Wednesday, 06/05/2019 through Wednesday, 06/05/2019, 01:15 PM - 02:45 PM
Where: Ernest N. Morial Convention Center - 283-285
The future of food production and consumption will be influenced substantially by the implementation of innovative technologies in the food industry, enabling manufacturing of safe and high-quality foods and efficient distribution of the products throughout the supply chain while minimizing wastage and environmental impact. In this symposium, the current status and future applications of several novel food processing and packaging technologies will be presented. Further, the importance of continuing fundamental research in the development of the next generation of food processing and packaging technologies for industrial use will be discussed. The session will feature three distinguished lectures from the selected speakers identified by the IFT Food Engineering, Nonthermal Processing and Food Packaging Divisions. The presenters are internationally recognized experts in the fields of food process engineering and packaging.
The Food Engineering Division Lecturer, Dr. V.M. (Bala) Balasubramaniam, Professor at the Department of Food Science and Technology, The Ohio State University and an IFT Fellow will present the engineering aspects of high pressure-based processing technologies and will cover the latest advancements in the process development and industrial adaptation of these technologies. Dr. Balasubramaniam is well-recognized internationally for his long-time contribution to the field of food process engineering, and particularly for his innovative research on high pressure processing (HPP) and pressure-assisted thermal sterilization (PATS).
The Nonthermal Processing Division Lecturer, Dr. Petros Taoukis, Professor at the School of Chemical Engineering, National Technical University of Athens will review novel applications of the HPP technology beyond nonthermal pasteurization, including structural modification of macromolecules and improvement of textural and bioactive properties in selected food products. Dr. Taoukis is well-known internationally for his research in the areas of nonthermal food processing, osmotic processing, predictive microbiology, and enzyme technology.
The Food Packaging Division Lecturer, Dr. Kit Yam, Professor at the Department of Food Science, Rutgers University will present the principles of emerging active and intelligent packaging technologies and discuss how these technologies can create value in the food supply chain. Dr. Yam is an internationally well-known expert in food packaging and is recognized for his research on developing innovative food packaging technologies to improve food safety and quality. He is the recipient of the prestigious Riester-Davis-Brody Award in 2019 for lifetime achievement in food packaging.
This session is co-sponsored by Phi Tau Sigma, The Honor Society of Food Science and Technology.

Regards,

"Life isn't about waiting for the storm to pass...it's about learning to dance in the rain"
author-Vivian Greene

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