Northeast IFT
Food Industry Expo
2009 Seminar Program
Programs are held in Rooms A & B, third level. There will be a 5 minute break between sessions
12:30 PM -
2 PM
How to Change Odor Perception, Cognition and Behavior"
Rachel S. Herz, Ph.D., expert in the Psychology of Smell
Visiting Professor , Department of Psychiatry and Human Behavior,
Brown University Medical School
Flavor is significantly determined by smell... and understanding olfaction has important implications for flavor technology and development. It has been found that odor preferences are developed thorough personal experience and cultural learning and that emotion plays a critical role in this process. Through appropriate emotional manipulations, a flavor product’s aroma can be its most important attribute and the key to its success.
11:45 AM -
12:30 PM
"Uncommon Uses for Fruit in Common Products"
Jon Brownbill, Paradise Fruit
Everyone knows how to put blueberries in muffins, raisins in bread and strawberries in ice cream...but how about "purple carrot cake" or "black olive bread"? Common...and uncommon...fruits and vegetables are available in different forms and giving new life to everyday foods. Jon will share his enthusiasm for creatively using innovative ingredients in order to improve and/or expand your product lines!
"Lean Enterprise Basics"
Bill Leva, NECCO
The benefits of Lean manufacturing or lean production, often known simply as "Lean", as implemented at NECCO's Revere facility. Lean is a production practice that considers the expenditure of resources for any goal other than the creation of value for the end customer to be wasteful, and thus a target for elimination. Working from the perspective of the customer who consumes a product or service, "value" is defined as any action or process that a customer would be willing to pay for. Basically, Lean is centered around creating More value with less work.
"Streamlining R&D:
Making the Most of External Resources"
11 AM - 12:30 PM
International
Food Network
The food industry is swimming with resources that can help with your research and development. Effective use of these resources results in accelerated timelines, better use of internal resources, and a greater chance of market success. From industry experts to contract manufacturing, the options are bountiful...but many people just don’t know where to start, what to look for, or how to facilitate the relationship. In this workshop IFN will provide a comprehensive overview of options and discuss the advantages and disadvantages of each. In addition, we will cover IFN's Six Step Approach™ a systematic sequence of activities to ensure successful projects from start to finish.
Includes lunch for attendees; Pre-registration by 5/15/09 required.
11:45 AM
Keeping Pace with the Needs of the Modern Military"
Greg Burnham, Ph.D., RS, Food Safety & Defense Team Leader and Veterinary Liaison
The U.S. Army Soldier Systems Center (SSC)is the Army’s one-stop Soldier-support organization, responsible for researching, developing, fielding, and managing food, clothing, shelters, airdrop systems, and Soldier support items. SSC’s goal is simple: Provide America’s Soldiers with the best food and equipment in the world. As the technology involved in ration development has evolved, so has the environment in which the United States Armed Forces is required to operate. CFD has kept pace with this evolution and has a dedicated Team focused on the critical issue of Food Safety and Defense in protecting the health and wellness of the modern Warfighter. Greg will share details of how the SSC has adapted to demands.
Dr. Marv Rudolph
Moobella LLC
You might've heard that eating Pop Rocks and drinking a soda could could burst open your stomach....but here's a bit of what you haven't heard about Pop Rocks-the real story of the man who invented the candy; how it languished on a lab shelf for 20 years at General Food Corporation; its 1976 unveiling and immediate success; and the eventual disaster that rocked the very company the candy had transformed.
11:00 AM
Mark Fornalik, STS Ethox
Biofilms are well known to be pervasive in many environments, and can be found on the internal surfaces of pipes, tanks and process equipment for a wide range of industries: pharmaceutical, food/beverage, ultrapure water, chemicals manufacturing, etc. However, biofilms remain remarkably difficult to detect and can be even more difficult to control. Traditional means of detecting biofilms in a process include testing the end product, testing the effluent process water during the Clean-In-Place (CIP) process, and swabbing internal surfaces of the process equipment. But biofilms, even if recovered from a process or product, can be very difficult to grow in the microbiology lab. Further, cell density-based measurements (ATP, PCR) can result in negative results if contaminating biofilm cell densities remain low.
Thus, negative results do not imply that the manufacturing process is clean. Early and direct detection of biofilms can be accomplished by employing surface-sensitive analytical measurements and removable witness plates (fouling cells). This presentation details use of fouling cell technology for early, direct detection of biofilms and CIP problems, providing examples from ultrapure water, biotech and beverage manufacturing case studies.