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We would like to recognize National IFT for the funding contribution
Emerging Food Processing Technologies: recent developments and future prospects
To address consumers’ demands and expectations for safe but at the same time highly nutritious, great tasting, clean label food products, the food industry is constantly seeking new technologies able to deliver all of these attributes. In the last decade in particular, several technologies have been developed as alternatives to conventional thermal treatments, and some of them have already been adopted at a commercial scale. Technologies such as high pressure processing, pulsed electric field, ultraviolet or pulsed light treatment, are increasingly considered as part of the solution towards achieving food safety, while preserving the quality and nutritional value of the treated foods. This talk will provide some insights and recent scientific data on some of these emerging technologies, as well as a discussion of the practical challenges associated with the adoption of these technologies at a commercial scale.
Dr. Carmen I. Moraru is an Associate Professor of Food Science at Cornell University. She has obtained her BS and PhD degrees in Food Engineering from the University of Galati, Romania. After working both in the Dairy Industry and in Academia in her native Romania for 10 years, she joined Rutgers University in 1999 as a postdoctoral associate and then faculty member, and in 2003 joined the faculty at Cornell University. At Cornell, her research and teaching focus on food processing and food safety engineering. Her research group specializes in using nonthermal methods for microbial inactivation or removal (Pulsed Light, Microfiltration), or improved food quality (High Pressure Processing). Her laboratory is also working on developing food contact surfaces with antifouling and antimicrobial properties. Dr. Moraru served on the Chair team of the Nonthermal Processing Division of the Institute of Food Technologists between 2014-2016.
Cocktail reception with open wine and beer bar featuring house red wine, house white wine, imported beer, domestic beer, assorted sodas and sparkling water.
There will have time to tour the gardens before and after dinner.
The dinner will be held at the Terrace Restaurant in the Terra Cotta room which is located on the lower level.
Cost $60.00 members, $55.00 students, $90.00 non-members
You can start picking up your tickets from an IFT member at 5:00 pm in the main entrance.
Prosciutto Wrapped Chicken Skewers, Sage, Pear Jam
Winter Vegetable Ratatouille, Olive & Rosemary Tartlet
- Slow Braised Short Rib of Beef, Horseradish Gremolata, Puff Pastry
- Old Bay Lump Crab Cakes, Grain Mustard Aioli, Micro Celery
- Longwood Gardens Signature Mushroom Soup
- Local Greens Garden Salad, Honey Champagne Vinaigrette
- Chopped Romaine Salad, Radicchio, Crisp Parmesan,
- Multigrain Croutons, House Caesar
- Cider Brined Turkey Breast, Braised Apples, Crispy Sage
- Citrus & Thyme Roasted Salmon, Toasted Almonds, Pomegranate
- Local Mushroom & Goat Cheese Tarts, Aged Port Reduction
- Smashed Red Bliss Potatoes, Buttermilk & Chive
- Haricot Verts, Pearl Onions & Baby Carrots
Dessert ~ Offered Family Style
- Chocolate Peppermint Pots De Crème, Peppermint Bark
- Miniature Seasonal Fruit Tarts
- Mini Bourbon Pecan Pies, Whipped Cream
Freshly Brewed Regular & Decaf Coffee
7:00 pm reception begins