September 23-25, 2009
Forum Program
Location and Program Format
The 2-1/2 day program will be held on the University of Illinois Campus in Urbana, IL. The evening reception will be held at the UIUC Alice Campbell Alumni Center on 601 South Lincoln Ave., Urbana, IL, while the conference will be held at the College of Agricultural, Consumer, and Environmental Sciences (ACES) Library Information and Alumni Center – Monsanto Room.
Finally, on the last evening of the symposium, a presentation for the symposium attendees and the general public on Food Safety will be given by University of Illinois faculty member, Prof. M. Susan Brewer, in 180 Bevier Hall.
Day 1 (September 23)
| 5 – 6 pm | Registration |
| 5:30-7 pm | Cash bar mixer |
| 7-8:30 pm |
Dinner and Presentation
Welcoming Reception, William E. Artz and Jozef L. Kokini, Associate Dean for Research, College of Agricultural, Consumer, and Environmental Sciences, University of Illinois and Professor Hans Blaschek, Director of CABER at the University of Illinois Speaker: Dr. John Larkin, Process Engineering Branch Chief, Food and Drug Administration, Summit-Argo, IL at 8 pm, "Emerging Food Technologies – an Overview" |
Day 2 (September 24)
| 8 - 8:40 am | Registration College of Agricultural, Consumer, and Environmental Sciences Library Information and Alumni Center, Monsanto Room |
| 8:40 | Welcome and introductory remarks. Overview of the conference
Dean of Agricultural, Consumer, and Environmental Sciences (ACES), Robert Easter Director of ACES - Global Connect, Robert Hauser |
| Session 1. "Bioactives and Food Processing", chaired by Elvira de Mejia and Graciela W. Padua | |
|---|---|
| 9:00 | Glaucia M. Pastore, College of Food Engineering, State University of Campinas, Campinas,
Brazil Processing and Antioxidant Retention in Tropical Fruits and Vegetables. |
| 9:30 | John W. Erdman, Jr. and Peter Lu, Department of Food Science and Human Nutrition, University
of Illinois at Urbana-Champaign Effects of Food Processing on the Retention of Lycopene in Tomato Products |
| 10:00 | Robert C. Soliva Fortuny, Department of Food Technology, University of Lleida, Spain
Bioactive Compounds in Fruits Processed by High Intensity Pulsed Electric Fields Compared with Conventionally Processed Products |
| 10:30 | Jack Juvik, Department of Natural Resources and Environmental Sciences, University of Illinois
at Urbana-Champaign Bioactive Retention in Crucifer Vegetables During Processing |
| 11:00 | Elizabeth Jeffery, Department of Food Science and Human Nutrition, University of Illinois
at Urbana-Champaign
Effect of Processing on Bioactives in Vegetables |
| 11:30 | Elvira de Mejia, Department of Food Science and Human Nutrition, University of Illinois
at Urbana-Champaign
Processing Methods to Concentrate Bioactives in Soy Products. |
| Lunch will be provided. Poster session on novel food processes and food safety. | |
| Session 2. "New Technologies for Identifying Food Borne Pathogens and Contaminants", chaired by M.S. Brewer and W.E. Artz. | |
| 1:30 | Rosina L. Fandino, Consejo Superior de Investigaciones Cientificas, Madrid, Spain High Hydrostatic Pressure as a Means to Produce Hypoallergenic Hydrolysates |
| 2:10 | Scott E. Martin, Food Science and Human Nutrition, University of Illinois
at Urbana-Champaign Mechanisms of Bacteria Inactivation during Novel Methods of Food Processing |
| 2:30 | Daniel Y.C. Fung, Kansas State University in Manhattan, Kansas Pioneering Methods for the Rapid Detection of Pathogens |
| 3:00 | David E. Nivens, Purdue University, West Lafayette, IN
Novel Concepts to Monitor Microbial Activities |
| 3:30 | Brian T. Cunningham, Department of Electrical and Computer Engineering, University of Illinois at Urbana-Champaign
Photonic Crystal Biosensors for the Detection of Food Borne Pathogens |
| 4:00 | Grace Danao, Department of Agricultural and Biological Engineering, University of Illinois
at Urbana-Champaign
Optical and Acoustic Sensing for Food Process Automation |
| 4:30 | Graciela W. Padua, Department of Food Science and Human Nutrition, University of Illinois
at Urbana-Champaign
Irradiation and Food Safety |
Day 3 (September 25)
College of ACES Library Information and Alumni Center, Monsanto Room
| Session 3. "Emerging Food Processing Technologies", chaired by Hao Feng and Youngsoo Lee | |
|---|---|
| 9:00 | V.M. Balasubramaniam, Ohio State University
Opportunities and Challenges in High Pressure Processing of Foods |
| 9:30 | Dallas Hoover, University of Delaware
High Pressure Processing of Food |
| 10:00 | Gustavo V. Barbosa-Canovas, Washington State University Pulse Electric Field Technology and Food Safety |
| 10:30 | Juming Tang, Washington State University Microwave Heating Applications and Food Processing |
| 11:00 | Carmen I. Moraru, Cornell University Pulsed Light Processing to Enhance Food Safety |
| 11:30 | Richard H. Linton, Purdue University
Use of Chlorine Dioxide Gas as a Promising Antimicrobial Agent for Fresh Fruit and Vegetables |
| Lunch will be provided. Poster session on novel food processes and food safety | |
| Session 4, "Emerging Food Processing Technologies", chaired by Hao Feng and S. Morris | |
| 1:00 | Hao Feng, Department of Food Science and Human Nutrition, University of Illinois at
Urbana-Champaign
Power Ultrasound Processing and Food Safety |
| 1:30 | Xuetong Fan, USDA, Eastern Regional Research Center, Wyndmoor, PA Irradiation, Food Processing and Food Safety |
| 2:00 | Scott Morris, Dept. Food Science and Human Nutrition, University of Illinois at Urbana-Champaign New Materials and Processes for Food Packaging |
| 2:30 | Syed S.H. Rizvi, Cornell University
Delivery of Micronutrients and Other Bioactives via Extrusion and Supercritical Fluids |
| 3:00 | Munir Cheryan, Department of Food Science and Human Nutrition, University of Illinois at
Urbana-Champaign Bioseparations for Bioactives |
| 3:30 | Maria Smolander, Technical Research Center of Finland Potential Nanotechnology Applications in Food Processing and Packaging |
| 6:00 | Evening Presentation for the General Public "Food Safety", M. Susan Brewer, Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign (180 Bevier Hall ) |