The Future of Food Science
March 6, 2024
9:00 am – 2:10 pm
Virtual via Zoom
| TIME | TOPIC | SPEAKER |
|---|---|---|
| 9:00 am – 9:05 am | Opening remarks | Sunil Mangalassary, Ph.D. Changqi Liu, Ph.D., SCFIC Co-Chairs |
| 9:05 am – 9:30 am | Cardiometabolic effects of plant-based alternative meat vs. red meat | Christopher Gardner, Ph.D., Stanford University |
| 9:35 am – 10:00 am | Sustainability of plant-based meat alternatives and cellular meat | Nicole Blackstone, Ph.D., Tufts University |
| 10:05 am – 10:30 am | Mechanical and soluble factors to support scalable processes for culturing meat | Amy Rowat, Ph.D., UCLA |
| 10:35 am – 11:00 am | Research and development direction for cultivated meat commercialization | Jung H. Han, Ph.D., GOOD Meat |
| 11:00 am – 12:00 pm | Lunch Break | |
| 12:00 pm – 12:25 pm | AI enabled detection of bacteria in food systems | Nitin Nitin, Ph.D., UC Davis |
| 12:30 pm – 12:55 pm | Giuseppe: NotCo’s AI co-pilot in crafting plant-based foods | Paolo Beltran, M.S., NotCo |
| 1:00 pm – 1:25 pm | Building the future of food safety technology: From AI to X-rays | Darin Detwiler, LP.D., Northeastern University |
| 1:30 pm – 1:55 pm | Current trends in the food industry | Mariam Ingersoll, M.S., Catapult Commercialization Services |
| 2:00 pm – 2:05 pm | Closing remarks | Sunil Mangalassary, Ph.D. Changqi Liu, Ph.D., SCFIC Co-Chairs |
*4.5 Contact Hours available for IFT CSF
*0.1 RU/hr for ASQ FSQA
| MEMBERSHIP | PRICE |
|---|---|
| SCIFTS Members | $ 25.00 |
| Non-members | $ 35.00 |
| Students | $ 15.00 |
| Retired | $ 15.00 |
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