content tagged as Food Engineering

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When it comes to communicating the benefits of technologies, don’t settle for leftovers.

Current Innovations, Challenges, and Strategies in Extrusion of Plant-Based Proteins

When: Tuesday, 07/17/2018 through Tuesday, 07/17/2018, 12:40 PM - 01:40 PM

Where: McCormick Place - S403AB

Recent trends in food extrusion technology and research have been mainly directed to the development of sustainable and functional foods. This trend can be strongly related to the increased consumer awareness on the role of food products and processes on environment, health, and wellbeing. Extrusion technology offers many advantages due to its multifunctional nature combining several functions, e.g. mixing, shearing, cooking, and cooling, in one unit operation. Extrusion can be leveraged to process a wide range of raw materials with desired product characteristics and functional properties. Extrusion of proteins from various plants (e.g. soy, wheat, or pea) is an example for the application of this technology to design sustainable and functional food products.

Extrusion has been used since the 1960s for making texturized vegetable protein (TVP) and since the 1990s for exploring and advancing high-moisture extrusion of plant proteins, which have been widely used today for making commercial meat substitutes. Especially in the last decade we have seen great breakthrough product innovations, e.g. meatless burgers, schnitzel, or sausages, chicken-free strips, or cheese analog. Although the application of extrusion processing to plant proteins is not a new technology, systematic studies and related know-how and insights in this field are very limited. The protein-based formulations category could use more breakthrough extrusion technology innovation and would greatly benefit from more fundamental research to understand ingredient and process interactions and how they relate to making quality products at affordable rates. This is a great and motivating opportunity for more fundamental and applied research in this field.

The goal of this session is to highlight innovations in this exciting area and present latest results in research and development. The speakers represent different fields, including the food industry, academia, and research institutes, and will give their perspectives of the state of the art and the business. The presentations will highlight relevant topics of protein extrusion, including the use of IP mapping for assessing the latest innovations, product concepts, and design principles, assessment of the product’s environmental impact by life cycle assessment, as well as product development strategies. Leveraging extrusion technology for innovative and new plant protein-based foods will greatly support the consumers desire to shift their diets toward more plant proteins. Learning about extrusion of plant-based proteins and advancing this technology poses a great opportunity area for food technologists to contribute to food security and a sustainable future.

*Our thanks to Axiom for their sponsorship of the Alternative Protein Deep Dive programming*
Novel Application of Nanotechnology for Control of Pathogenic Viruses and Bacteria: An Innovative Approach to Food Safety

When: Monday, 07/16/2018 through Monday, 07/16/2018, 03:30 PM - 05:00 PM

Where: McCormick Place - S401D

Nanotechnology has the potential to revolutionize global agricultural and food systems in numerous ways, and can provide promising insights into potential applications for pathogenic control in food as well as disease treatment in food-producing animals and agricultural plants.

The prevalence of diverse, potentially harmful contaminants in food requires our continual attention. Foodborne diseases are caused by ingesting bacteria, fungi, parasites, or viruses through contaminated food or water, or via person-to-person contact. The Center for Disease Control and Prevention (CDC) estimates that foodborne diseases cause approximately 76 million illnesses, 325,000 hospitalizations, and 5,000 deaths in the United States each year. The economic impact of five major foodborne bacterial pathogens was estimated to be $6.9 billion in 2000. Due to ever increasing trends in food safety, food manufacturers should take sanitary/ hygienic processes into key consideration. Minimizing the attachment of spoilage and pathogenic organisms to the surface of food processing equipment is one of the major challenges in the fields of food science and biosafety.

The effectiveness of antibiotics has been challenged by the occurrence of dangerous infections that antibiotics can no longer treat, as pathogens are developing resistance to the drugs. There is thus a compelling need to develop mitigation strategies based on the nanotechnology for antimicrobial resistant microorganism in food animals. Modern day agriculture requires extensive application of pesticides and agricultural biocides for preventing and treating microbial origin diseases, vector-borne diseases and other seasonal diseases. Specifically, yield loss in food crop production would have a significant effect on both food availability and food prices thereby directly affecting the global hunger levels. However, wide use of these biocides in the past few decades has resulted in accumulation of copper residues at alarming levels in the soil and in surrounding ecosystem. Strong motivation exists on improving efficacy of current Cu bactericide/fungicide through nanoscale engineering.

The proposed session will help build a diverse community committed to advancing work in the area of nanotechnology for agriculture and food systems, leading to novel ideas and approaches to create a sustainable and safe future. In appreciation of the above multidisciplinary nature, a diverse range of invited speakers will present a comprehensive vision of critical and emerging nanotechnology research advances across the field of agricultural sciences including animals, crops, and food processing, including: (1) development of nanotechnology based self-sanitizing surfaces for the control of human norovirus; (2) nano-engineered surfaces for prevention of microbes and biofilm; (3) copper and zinc based nanoformulations for controlling citrus canker and bacterial spot of tomatoes; and (4) engineering and in vivo evaluation of chitosan-based nanoparticles as alternative antimicrobial agents in food producing animals.
The Status and Future of In-Place Cleaning, Part II

When: Tuesday, 07/17/2018 through Tuesday, 07/17/2018, 02:15 PM - 03:45 PM

Where: McCormick Place - S401D

Part II of the session will discuss the complexities associated with removal of a broad range of food residues from surfaces using a combination of chemical and flow characteristics.
Alternative Proteins in Food Systems: Methods, Approaches, and Challenges

When: Tuesday, 07/17/2018 through Tuesday, 07/17/2018, 01:45 PM - 02:45 PM

Where: McCormick Place - S403AB

With an ever-expanding consumer awareness of sustainability, health, and nutrition, the use of proteins from alternative and sustainable sources has gained increasing importance. Especially, the products like meat analogues have become of high public interest as consumers’ dietary habits change towards a reduction of meat consumption due to ecological and ethical aspects. However, proteins derived from alternative sources (e.g. plants, algae, insects) are currently underutilized, which is largely due to a lack of functionality to form desired texture or properties. These proteins have a big potential to satisfy the market demand of food protein in the future, provided it can be processed or modified to achieve the required texture and properties for food applications.

The functional properties of proteins depend on their unique three-dimensional structure. For certain applications, such as biopharmaceutical applications, it is important that the proteins preserve their native state in order to exert the desired functionality. On the other hand, this sensitive behavior of proteins to its environment is of particular interest; when properly controlled, protein denaturation and aggregation result in novel functionalities and materials. In many technical applications, protein denaturation and aggregation are, therefore, prerequisited to achieve the desired product properties and performance. Protein based surfactants, stabilizers, coatings, biodegradable films, or meat analogues are some of the products based on the modification of protein structure.

While there is a vast amount of research on how the processing conditions including pH, ion concentration, ionic strength, temperature, and shear, affect the functional properties of conventional protein systems (e.g. milk proteins), little is known about the structural and functional changes of alternative proteins through food processing. Such studies demand a multidisciplinary approach focusing on the characterization and control of the influence of processing conditions at various levels; beginning from the extraction of proteins from the raw material until the morphology/structure development in the final food product.

This session provides an overview to the formulation of alternative proteins into food systems and their characteristics in terms of functionality and sustainability. Challenges associated with the up- and downstreaming to meet purity and quality requirements will be discussed. Furthermore, the applicability of conventional technologies to alternative proteins, as well as the novel approaches to functionalize the proteins, and to design sustainable food products will be presented.

*Our thanks to Axiom for their sponsorship of the Alternative Protein Deep Dive programming*
Innovation in Hybrid, High Pressure Thermal Processing for Commercial Manufacturing of Premium Ready-to-Eat Foods and Beverages

When: Tuesday, 07/17/2018 through Tuesday, 07/17/2018, 12:30 PM - 02:00 PM

Where: McCormick Place - S404A

High pressure processing (HPP) is a well-established technology that has successfully carved out a niche in commercial food and beverage manufacturing. However, HPP applied at cold-ambient temperatures is limited in its ability to inactivate all microorganisms, and most notably, cannot inactivate microbial spores. For this reason, HPP cannot be used to safely manufacture products where spores are a concern and is therefore not reaching its market potential. High pressure thermal processing (HPTP), a hybrid-HPP technology simultaneously applying pressure and heat, can inactivate microbial spores and presents an exciting opportunity for innovation in the shelf- and chill-stable, low-acid food categories; particularly in the ready-to-eat meal category. Products with fresh-like attributes, extended shelf-life, and a reduced requirement for chemical preservatives and/or detrimental thermal processes, are examples of why HPTP is an attractive alternative to established approaches used for the preservation of low-acid foods. And while HPTP research dates back some 20 years, developments necessary to enable commercial adoption have been lacking; in particular, engineering developments to make available commercial-scale HPTP systems. Further, translation of fundamental research regarding spore inactivation and the formation of food processing contaminants into tangible information that underpins the development of safe commercial-scale processes has been similarly absent. An additional hurdle to the commercial application of HPTP has been the identification of suitable packaging materials that not only withstand the process itself, but provide suitable barrier properties throughout the shelf-life of the product. However, as the presentations in this proposed symposium will demonstrate, these barriers to commercialization are about to fall, unlocking significant market potential for the delivery of premium and high-quality/value products.

The proposed talks in this symposium will be presented by leading experts from industry. The symposium has been organized, and will be moderated, by Sandra Olivier (CSIRO) and Dr Kai Knoerzer (CSIRO).
The Status and Future of In-Place Cleaning, Part I

When: Tuesday, 07/17/2018 through Tuesday, 07/17/2018, 12:30 PM - 02:00 PM

Where: McCormick Place - S401D

The concept of in-place cleaning (CIP) has been commercialized for over 70 years, but many of the basic mechanisms of this approach to cleaning food contact surfaces remain unexplored. This approach to cleaning has had significant impacts on the time and labor for food manufacturing operations, and has ensured uniformity and consistency in cleaning practices. Although CIP processes are very effective, it is currently impossible to ensure that the outcomes are optimum. The overall objective of this symposium is to review the current status of CIP, and explore the research challenges to be addressed. Much of the reviewed interest in the science and engineering of CIP is associated with the mechanisms involved in creating the residues on food-contact surfaces, as well as the mechanisms associated with removal of the residues. Included in the renewed focus is the need to accomplish cleaning with reduced amounts of water, a more conservative use of cleaning agents, and an overall reduction in energy requirements. In multiuse product lines, product and operational losses due to cleaning and changeover are significant and represent an environmental impact of the manufacturing operation. Ultimately, the cleaning process must continue to meet an increasing array of challenges to ensure that food contact surfaces are free of residues that could support creation of biofilms and lead to product contamination.