SPEAKERS
Agri-Food Tech Innovation
What are the trends? Who are the startups to watch? From biotech and digital innovation, to circular economy and open business models, Christine will help you understand the future, so you can lead it.

Christine Gould
CEO, Thought for Food Foundation
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Dietary Supplement Regulation: Fact vs. Fiction
This session will explore the complex regulatory framework for dietary supplements as a type of food. Ricardo Carvajal will explain how supplements are regulated by the Food and Drug Administration and the Federal Trade Commission, and dispel a few common misconceptions along the way. He will also address recent developments in enforcement and litigation.

Ricardo Carvajal, J.D., M.S.
Director, Hyman, Phelps & McNamara, P.C.
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Opportunities for Upcycled Ingredients and Food Products
Flavor and extract manufacturers have long been masters of getting every bit of value out of food products. These practices have recently come to the fore in the food industry and increasingly to the general public through a consumer movement and certification program around Food Upcycling. This session will provide an overview of the movement and provide some insights from research into how consumers perceive upcycled food offerings--trash through treasure.

Jonathan Deutsch
Professor, Food and Hospitality Management and Director, Drexel Food Lab, Drexel University
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Flavoromics in Small Fruits
Undoubtedly, the phytochemicals in fruits and vegetables are beneficial to human health. Among all fruits and vegetables, small fruits, including blackberry, raspberry, and blueberry, are particularly rich in phenolic compounds. The increased awareness of the health benefits of berry fruits has promoted research in both horticulture and food science fields to address fruit quality, especially in flavor quality. Over the past 20 years, we have been using the flavoromics approach to assist plant breeding programs in developing healthy and flavorful berry fruits, including blackberry, raspberry, blueberry, and other small fruits. Our research approaches in this area are to 1). identify the key aroma compounds responsible for the characteristic aroma of these fruits, 2). understand the agronomic impact on the metabolism of key flavor compounds, and 3) relate aroma traits with genomics to understand flavor inheritability during breeding. Using blackberries as an example, we collected flavor profiles of wide blackberry varieties using the flavoromics approach, and used these flavor chemistry information to assist new blackberry cultivar development. Through collaborative efforts, many new blackberry cultivars, including ‘Obsidian’, ‘Metolius’, ‘Black Pearl’, ‘Nightfall’, and ‘Black Diamond’, have been released to the industry through the USDA-ARS plant breeding program. Among these, ‘Black Diamond’ is probably the most significant release because of its high-yield and flavor quality similarity to the gold-standard ‘Marion’ blackberry. ‘Black Diamond’ has been the most abundant cultivar in Oregon. We used a similar approach to study the flavor chemistry of highbush blueberries, and assist in developing disease-resistant raspberries. The flavoromics approach has been successfully applied to improve the flavor quality of other agricultural products, including wine and other fermented beverages.

Michael C. Qian, Ph.D.
Professor, Department of Food Science and Technology, Oregon State University
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Formulating In: Opportunities to Ride the Growth Wave of Animal-free Food-Technologies

Morgan Keim
CEO of Sprouted Ventures
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