556 Engineering Challenges Facing Sustainable Food and Beverage Processing: A Dialogue with Industry and Academia

Wednesday, November 19, 2014: 3:15 PM
M102 (Marriott Marquis Atlanta)
Current innovations in the food industry are improving the value, quality, production efficiency, and sustainability of food production. In many cases, these innovations are focused on improving safety, minimizing energy or water use, and/or enhancing the recovery and re-use of byproducts and wastes. In this session, industry leaders representing cheese, candy, general food, beer and wine making industries will offer their perspective on current trends in food production. The session will conclude with a moderated panel discussion focused on identifying the most pressing challenges and emerging solutions for increased sustainability across the food industry over the longer term.

Sustainable Food Production
Environmental Division (09), Process Development Division (12), Food (15A), Sustainable Engineering Forum (23), Water (09B)

Leslie M. Shor
Email: leslie@engr.uconn.edu

Hesham A. El Enshasy
Email: hesham@utm.my

David E. Block
Email: deblock@ucdavis.edu

See more of this Group/Topical: Topical Conference: Sustainable Food Production