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Seminar Schedule.... |
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11:00- 12:00 |
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12:00-12:20 |
Enhancing Quality and Consumer Acceptance of Acidified Produce
Through High Pressure Processing
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Danielle Heaney, PhD Candidate, Cornell University |
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High pressure processing (HPP) is a nonthermal technology which provides the same safety as thermal pasteurization while offering better flavor, color, texture, and nutrition of foods. Traditionally used for beverages and semi-solid foods, research is now exploring applications of HPP to whole, unblended fruits and vegetables (WFV). To understand the feasibility of this process, this presentation focuses on the implications of HPP on the quality and sensory attributes of high pressure processed pickled products over refrigerated shelf-life. Our research found that HPP can improve texture, color, and shelf life compared to raw or thermally pasteurized pickled cucumber and pepper products. High consumer liking of high pressure processed pickles also demonstrates that HPP can be successfully expanded to fruit and vegetable products with diverse textures, offering new preservation opportunities for fresh produce |
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12:20 - 12:40 |
Alterations in Stability of Proteins Created through Precision Fermentation
and Subsequent Implications of Ultra-Processing
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Annika Madler, PhD Candidate, Cornell University |
Precision fermentation is when a host (e.g. bacteria, fungi, plants) is genetically engineered to create a specific product that is not biologically native to that organism. While traditionally used for pharmaceuticals, the food industry is now exploring precision fermentation as a method for producing complete protein replacements. This approach offers significant advantages, such as reducing production and purification costs, increasing yields, and providing a more sustainable alternative to traditional protein extraction methods. When recombinant proteins are expressed from these foreign hosts though, there are unexpected alterations that could occur within the protein structure that may change its intended activity following ultra-processing techniques. This presentation will focus on overarching changes that recombinant proteins can undergo when ultra-processed/processed and how to predict them to improve the integration of these products into foods. To elucidate these possible changes further, this presentation also discusses our findings on unprecedented improvements in thermal stability of recombinant bovine lactoferrin, in terms of protein structure and activity, despite there being no changes in the original gene sequence.
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Ultra-Processed Foods Panel
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Efrat Petel
Dr. Chang Chen, Cornell University
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12:50- 1:50 |
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Dr. Chang Chen, Cornell University
My research program focuses on developing novel postharvest technologies to improve food quality, safety and sustainability of specialty crops and other agricultural/horticultural products, and valorization of their byproducts/side products for value-added applications. I am also interested in developing non-destructive sensing techniques for food quality and safety using optical/spectral approaches. The research work in our lab encompass fundamental and applied aspects of the postharvest processes. |
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Efrat Petel
As a female entrepreneur with a technical background in computer engineering, real food cooking, authorship, and health coaching, I bring a unique blend of expertise to my work, especially in food tech.
I've successfully managed diverse teams and led cross-functional initiatives, driving innovation and operational excellence. My ability to bridge the gap between technical development and business strategy has been instrumental in scaling operations and achieving sustainable growth.
In addition to my technical background, I am also a certified health coach. I have used my knowledge to help individuals and organizations make lasting changes to their daily choices and lifestyles. Took part in developing and marketing products that resonate with health-conscious consumers. This expertise, combined with my technical background, allows me to lead product development teams that balance innovation with market demands. |
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2:00 - 3:00 pm |
Keynote Speakers
Accelerating Product Development using AI |
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Vinay Indraganti
Founder and CEO of BCD iLabs
Co-founder The AI for Food Global Initiative
Larry Megan, Head of Digital at Baldwin Richardson Foods (BRF) |
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- What does a successful digital transformation program look like and how should it impact your business?
- Demonstrate how do you build such a program from scratch regardless of company size, including what capabilities are needed from a people, process, and technology perspective. Also how do you balance internal capabilities versus external partners.
- Recognizing digital transformation is fundamentally about using data to make better proactive decisions, discuss the crawl, walk, run path to get there and how that positions you for an AI future.
- What is foundational for success?
- How AI can impact you in the future
- Demystifying AI
- An AI roadmap to grow from increased employee productivity to operation excellence to competitive product differentiation
- Aspiration solutions in AI across the business
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Vinay Indraganti
Founder and CEO of BCD iLabs
Co-founder The AI for Food Global Initiative
Bio: Vinay Indraganti, a visionary leader in AI-powered food innovation, is revolutionizing R&D as Founder and CEO of BCD iLabs. Obsessed with turbocharging product development, Vinay is pioneering a new era in food science through groundbreaking AI-driven Design of Experiments, shattering traditional R&D timelines and propelling food formulation into the future.
His game-changing approach not only accelerates product launches but also unlocks unprecedented flavors, textures, and nutritional profiles. Vinay's AI-driven platform is catalyzing a revolution in food formulation. Through his leadership, Vinay is not just reimagining how we conceive, create, and produce food - he's actively shaping a more sustainable and efficient future for the global food industry.
As Co-founder of the AI for Food Global Initiative, Vinay stands at the vanguard of the AI-driven food tech revolution. Vinay is also the co-author of the "AI for Food Movement" book where he explores the relevance, prevalence and vision of AI in the food ecosystem. He successfully hosted the first ever AI for Food Global Summit in Chicago, August 2024. |
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Larry Megan, Head of Digital at Baldwin Richardson Foods (BRF)
Bio: The proud husband of Amanda and father of four teenagers – Hannah, Tim, Emily, and Joshua. At BRF I am responsible for driving a digital transformation at BRF that supports our rapid business growth, as well as overseeing the entire IT ecosystem for the organization.
Prior to joining BRF, I spent the previous two years as a principal starting a DoD funded non-profit called Advanced Manufacturing International, chartered with enabling Industry 4.0 capability for Small and Medium Manufacturers. Before AMI, I had a lengthy career at Praxair/Linde, a Fortune 100 chemical manufacturer. Roles included Corporate Fellow, Director of Productivity for R&D, and Global Head of Digital Innovation.
I am currently serving as a charter member of the Smart Manufacturing Executive Council, a national Industry 4.0 policy and advocacy organization sponsored by SME and CESMII. I also serve on the Board of Governors for the Manufacturing Leadership Council. I’m also on the advisory boards for the University at Buffalo (UB) Industrial Engineering Department and the UB Graduate School of Education Teacher Residency Program. |
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