March 2, 2027

Featured Speakers and Topics:

Fermentation for the Future of Food: From Agricultural By-Products to High-Value Ingredients

Dr. Reza Ovissipour

Dr. Reza Ovissipour is an Associate Professor in the Department of Food Science and Technology at Texas A&M University, where he leads the Biomanufacturing and Bioalternatives Program. His research focuses on cellular agriculture, precision fermentation, and converting agricultural and food processing by-products into valuable ingredients.

His team uses fungal and microbial fermentation to produce proteins, natural pigments, and other functional ingredients, integrating bioprocess engineering and scale-up to advance sustainable food production. Through interdisciplinary research and industry partnerships, Dr. Ovissipour develops practical biomanufacturing solutions that support innovation and resource efficiency across the food industry.

The GLP-1 Effect: Rethinking Food for a Changing Consumer

Dr. Kellene Isom is an Associate Professor at Cal Poly Pomona, where she teaches clinical nutrition and counseling courses in undergraduate and graduate nutrition programs. She currently serves as the Institutional Review Board (IRB) Chair. In addition to her academic role, Dr. Isom maintains a private practice and consulting company focused on clinical research, education, and patient counseling. She currently serves as a Research Dietitian for IQVIA. Her clinical and research interests include obesity interventions, metabolic and bariatric surgery, gastrointestinal health, micronutrient supplementation, weight bias and advocacy, plant-based nutrition, and nutrition education. She has secured more than $1 million in government and industry research funding and has received numerous honors, including the Massachusetts Outstanding Dietitian of the Year Award (2018) and the Academy of Nutrition and Dietetics Weight Management Dietetic Practice Group Excellence in Emerging Outcomes Research Award (2023).

With more than 15 years of experience in obesity management, bariatric surgery, dietetics, and 20 years in higher education, Dr. Isom previously served as Bariatric Program Director at Brigham and Women’s Hospital and later worked within its Weight Management and Outpatient Nutrition Services programs. A nationally and internationally recognized expert in weight management and bariatric nutrition, Dr. Isom has held leadership positions with the Academy of Nutrition and Dietetics, the American Society for Metabolic and Bariatric Surgery (ASMBS), and The Obesity Society (TOS). She is the author of numerous publications, including contributions to the ASMBS Micronutrient Guidelines and the Academy’s Pocket Guide to Bariatric Surgery, and frequently presents at national conferences on obesity treatment, bariatric nutrition, obesity medications, lifestyle interventions, and weight bias.