content tagged as Food Engineering

1 - 10 Results out of 14

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

The biosensors industry is now worth billions of US dollars, with applications mostly in the biomedical field. The use of biosensors as emerging technologies could revolutionize the study and detection of foodborne pathogens, toxins, allergens, contaminants, and biomarkers for food quality. The development of biosensors will further serve the food industry, agricultural sector, regulatory community, and public health. This symposium will feature some recent and significant advances in the field of biosensing and its applications to food safety, food quality, and food processing and agriculture as well as other biological systems. Presentations will provide insightful scientific and engineering analysis of advanced biosensor systems and propose future research directions. The speakers will address current innovation in biosensors transduction architectures for practical (point-of-service) applications in food and discuss strategies and current efforts to translate their current research to real-life applications. To maximize the attendance and impact of this symposium, presenters have been carefully chosen for their diverse expertise on biosensing technologies including: cantilever based sensor for real-time detection of foodborne pathogens, capillary electrophoresis combined with electrochemistry based sensing for point-of-service diagnostics, optical-based paper biosensors for in-field detection and discrimination of toxins, and disposable electrochemically based all graphene microfluidic biosensor for real-time foodborne pathogen detection in food processing facilities.
To take a fundamental approach to food product design, one must have a solid understanding of structure–function–texture relationships. Rheometry can be used to quantitatively measure foods’ mechanical properties. These properties are related to microstructural deformation and destruction as well as textural sensations. Thus, rheological behaviors can be used to understand how food structure affects its texture. While there is much research on structure–function, structure–texture, and function–texture, putting all three components together is less common. It is critical that all three components be put together for a more complete understanding of structure–function–texture relationships. Doing so allows a fundamental, rather than empirical, design of food products.
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.
One of the most promising non-thermal food processing technique is high hydrostatic pressure (HP), which can be an alternative to traditional thermal methods being a possible method to apply in raw ingredients/unprocessed traditional food products with peculiar characteristics that can be affected by thermal processing. For this purpose, pressure levels in the range of 400-600 MPa are used. HP is capable of producing microbiologically safe products with minimal changes on food characteristics, and so with clear advantages over thermal processing. Recently, HP has been also applied for extraction (HPE) of bioactive compounds from several matrices and has been recognized as an environmentally-friendly technology by the Food and Drug Administration, ensuring that bioactive compound denaturation is avoided, facilitating the extraction of such components, particularly the thermo-labile ones. The effects of HP have been largely studied in the last decades, being already successfully, and predominantly, applied in the processes of “cold” pasteurization for gentle food preservation and commercialization. Other HP applications in food and biotechnology industries are related to the inactivation of enzymes, modification of proteins and food physicochemical properties. Moreover, HP is an environmentally friendly food processing methodology, since it only involves energy expenditure during compression and decompression phases; and once-recirculated water is the usual pressure transmission medium (without effluents production).

This session aims to unveil the very recent evolution of knowledge related to HP effects on different applications in order to valorize traditional raw or containing raw ingredients food products from different world locations (Portugal, Spain, and Australia), and it will rely on the presentation of research concerning the different possible applications of HP. For example, raw fish (from Australia), dairy products (such as Serra da Estrela cheese from Portugal) and meat products (such as steak tartar, fermented sausages, and dry-cured ham from Spain), are highly appreciated by the consumers due to their unique sensory characteristics. Nevertheless, their commercialization can be made difficult by the presence of several different microorganisms or the modification of its organoleptic characteristics. Also, stinging nettle bioactive compounds are usually extracted using conventional or supercritical fluid extraction, being highly degraded by high temperature, and HP can be a beneficial and useful tool to overcome all these problems. Recently obtained results that are still unpublished will be presented, with the objective of discuss questions such as the caused effects, advantages and benefits of using HP as a processing or extraction technique for valorization of traditional products. The session will address several important questions such as: Which pressure levels can be used to obtain maximum extraction yields, and/or inhibit microbial growth? What happens for longer storage times? Which are the effects of HP on the extracts biological activities?
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.
The food processing industry and academic institutions are constantly researching and implementing novel technologies, improving existing technologies, and adapting them to new products and new markets. Challenges faced include reducing wastage through increased shelf-life with greater quality retention; better assessment of shelf-life of perishables through the development of novel sensors, intelligent packaging, and accurate monitoring of the cold supply chain; increased energy efficiencies and reduced carbon foot print through equipment and process modeling and optimization; scaling up from laboratory or pilot plant to industrial throughput; incorporating novel nano-scale and other materials into foods, food contact surfaces, or packaging materials; and economically integrating hurdle and combined technologies. Bridging research to commercial development, whether within food processing companies, equipment and instrumentation companies or from academic institutions is challenging

Three Distinguished Lectures from outstanding professionals identified by the Nonthermal, Packaging, and Food Engineering Divisions will shed light into the current advances and challenges in the design, development, and implementation of novel food processing and packaging technologies. The Distinguished Lecturers will contrast the scientific and technological merits of recent advances to the economic and multidisciplinary constraints of the industry. Reflection on previous success stories and an assessment of current research trends will provide attendees with a holistic perspective of the state-of-the art on emerging technologies. This session is co-sponsored by the Food Science and Technology Honorary Society Phi Tau Sigma.
Ongoing focus on improving the quality of the dried products and efficiency of the drying process has led to several advances in novel technologies for pre-and post-drying treatments. This symposium will focus on latest scientific findings related to three novel technologies, radio frequency dielectric heating, impinging jet drying, and atmospheric plasma treatment. These technologies have shown the potential to improve the quality of dairy and food products, and the efficiency of the drying process. Radio frequency dielectric heating, as a post-drying treatment, can potentially improve heat stability, foaming, and gelling properties of nonfat dry milk. Innovations in the nozzle design for impinging jet drying can enhance heat and mass transfer during drying. Atmospheric plasma pre-treatment, which involves applying large number of reactive ions and radicals to the product surface, can potentially reduce the resistance to water removal from produce surfaces while also lowering the environmental impact. The symposium will involve presentations from three internationally renowned experts from the academia, each focusing on one of three novel technologies.
During the late 1980s, materials science approaches were introduced to the food science discipline to enhance the processing, safety, quality, and stability of reduced-moisture foods. Since then, food materials science has grown into a major area within the food science discipline, providing new insights into food design and behavior. Scientists and engineers have used materials science approaches to explore the physical and chemical stability of foods, examples including the collapse of food structure, the caking of powders, the crystallization of carbohydrate matrices, and chemical reactions such as the Maillard reaction and lipid oxidation. Recent advances in food materials science include novel instrumental techniques for characterization of food materials, along with a better understanding of solid state architecture and water-solid interactions.

This symposium will feature current and past winners of the IFT Marcel Loncin Research Prize, as well as internationally renowned experts from industry. The speakers will highlight recent advances in the characterization of the physical state of food materials using novel instrumentation techniques, and how a deeper understanding of the physical state of food ingredients can help modulate their functionalities and improve shelf-life. Future opportunities related to material design will also be presented and discussed. This session is sponsored by the IFT Journal of Food Science.
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.