The Future of Food Science

March 6, 2024

9:00 am – 2:10 pm

Virtual via Zoom

TIMETOPICSPEAKER
9:00 am – 9:05 amOpening remarksSunil Mangalassary, Ph.D.
Changqi Liu, Ph.D.,
SCFIC Co-Chairs
9:05 am – 9:30 amCardiometabolic effects of plant-based alternative meat vs. red meatChristopher Gardner, Ph.D.,
Stanford University
9:35 am – 10:00 amSustainability of plant-based meat alternatives and cellular meatNicole Blackstone, Ph.D.,
Tufts University
10:05 am – 10:30 amMechanical and soluble factors to support scalable processes for culturing meatAmy Rowat, Ph.D.,
UCLA
10:35 am – 11:00 amResearch and development direction for cultivated meat commercializationJung H. Han, Ph.D.,
GOOD Meat
11:00 am – 12:00 pmLunch Break
12:00 pm – 12:25 pmAI enabled detection of bacteria in food systemsNitin Nitin, Ph.D.,
UC Davis
12:30 pm – 12:55 pmGiuseppe: NotCo’s AI co-pilot in crafting plant-based foodsPaolo Beltran, M.S.,
NotCo
1:00 pm – 1:25 pmBuilding the future of food safety technology: From AI to X-raysDarin Detwiler, LP.D.,
Northeastern University
1:30 pm – 1:55 pmCurrent trends in the food industryMariam Ingersoll, M.S.,
Catapult Commercialization Services
2:00 pm – 2:05 pmClosing remarksSunil Mangalassary, Ph.D.
Changqi Liu, Ph.D.,
SCFIC Co-Chairs

*4.5 Contact Hours available for IFT CSF

*0.1 RUs for ASQ FSQA

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Non-members$ 35.00
Students$ 15.00
Retired$ 15.00

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