Conference Schedule

Sunday, May 27, 2018

12:30 p.m. – Registration opens – Skylight Foyer

1:00 – 2:30 p.m. – University Academic Programming meeting – Studio 10 & 11

3:00 – 4:00 p.m. – CIFST Annual General Meeting – all members – Idea Loft

4:00 p.m. – 6:00 p.m. – Student Food Product Development Competition – Idea Loft

6:00 p.m – 8:00 p.m.. – Welcome Reception – all registered delegates – Garden View Foyer

7:30 – 10:30 p.m. – Student Trivia Pub Night – Niagara College, The Armoury

Monday, May 28, 2018

6:30 a.m. – Registration opens

7:00 a.m. – Buffet Breakfast / Exhibits set-up / Poster Board set-up

8:00 a.m. – Exhibits open

8:30 a.m. – Opening Plenary Session

Food, Nutrition and Human HealthGrand Event A&B

The 2018 CIFST National Conference opens with an informative session focusing on the interrelationships between food and health. Three speakers will explain how dietary choices and genetic makeup can impact an individual’s overall well-being.

  • 8:15am – Welcome and introduction – CIFST President Dr. Michael Nickerson will welcome #CIFST18 delegates from across the country to Niagara-on-the-Lake, ON.
  • 8:30am – Dr. Mary R. L’abbe:  Food for thought: Diet, health promotion and chronic disease prevention in Canada
  • 9:20am – Dr. Rickey Yada: Application of biomimicry: Sustainable solutions to food, nutrition and human health
  • 9:50am – Dr. Amhed El-Sohemy: Genetic testing for personalized nutrition. Ready for prime time?

10:30 a.m. – Refreshment Break / Exhibits – Garden View Foyer

11:00 a.m. – Concurrent Sessions (1A & 1B)

1A – Macronutrients and HealthStudios 10 & 11

This session will focus on the latest advances in major macromolecules as it relates to their nutritional quality and/or functional role as ingredients in food.

  • 11:00am – Dr. Mike Nickerson & Dr. Jim House: Adding value to plant protein ingredients
  • 11:30am – Dr. Dan Ramdath: Carbohydrate quality, digestibility and blood glucose response
  • 11:50am – Dr. Moumita Ray: Omega fatty acid rich marine oils: Processing, delivery and applications
  • 12:10pm – Dr. Amanda Wright: Lipid crystallinity delays in vitro digestibility

1B – Food BioactivesStudios 12 & 13

This session will focus on the role of bioactive ingredients in the prevention of chronic diseases such as cardiovascular disease, some forms of cancer, and overall gut health. Bioactive peptides, plant flavonoids, avocado lipids and probiotics will be touched upon.

  • 11:00am – Dr. Rotimi Aluko: Food protein-derived multifunctional peptides as potential disease preventive and treatment agents
  • 11:30am – Dr. Vasantha Rupasinghe: Plant food flavonoids for human health promotion
  • 11:50am – Dr. Paul Spagnuolo: The new green revolution: Avocado lipids in cancer therapy
  • 12:10pm – Dr. Mathew Millette Development of Next-Generation Probiotics: Bugs to tackle Metabolic Syndrome

12:30 p.m. – Buffet Luncheon / Exhibits / Poster Boards – Garden View Foyer / Grand Event A/B/C

2:30 p.m. – Concurrent Sessions (2A & 2B)

2A – Novel Food Processing TechnologiesStudios 10 & 11

This session will focus on the latest technologies for processing foods and food ingredients including pressurized fluid extraction, dry/wet separation of pulses, thermal processing and nanomaterial manufacturing.

  • 2:30pm – Dr. Marleny Aranda Saldana: Pressurised fluid systems: extraction, reaction, and particle formation
  • 3:00pm – Dr. Saji George: Impact of food processing conditions on the physiochemical properties of manufactured nanomaterials
  • 3:20pm – Dr. Anubhav Singh: Novel agitation and sonic mixing technology for thermal processing
  • 3:40pm – Dr. Mehmet Tulbek: Exploring pulse processing technologies – overview of milling, separation and isolation solutions

2B – Nutrigenomics and HealthStudios 12 & 13

This session will focus on the link between one’s genome, diet and health as we move towards personalized nutrition.

  • 2:30pm – Dr. Ahmed El-Sohemy: Personalized nutrition: A case study
  • 3:00pm – Dr. David Mutch: Nutrigenomics and metabolic health: A role for FADS1/FADS2 in personalized omega-3 fat diet recommendations
  • 3:20pm – Chenxuan (Kira) Wang: Oat avenanthramide C in health promotion: Go beyond antioxidant
  • 3:40pm – Dr. Christopher Eskiw” Identifying novel nutraceuticals impacting genome function and organization

4:00 p.m. – Refreshment Break / Exhibits – Garden View Foyer

6:00 p.m. – Networking Reception – Garden View Foyer

7:00 p.m. – CIFST Awards Dinner with Keynote Speaker – Grand Event A&B

8:00 – 9:00 p.m. – Dr. Irwin Adam KEYNOTE – The Future of Food

Dr. Irwin Adam is a creative scientist and food futurist who combines a background in engineering, biology, and technology with his passions for food and design in the exploration of global eating futures. He is a thinker and maker who creates defining multi-sensorial food experiences including products, new technologies, immersive dining installations, and interactive workshops.

As Founder and Creative Scientific Director of Future Food Studio and BEVLAB, Dr. Adam leads multi-disciplinary teams in re-imagining how we interact with food at every scale. His major brand collaborations include Pepsico, Unilever, General Mills, Campbell’s, Kraft, and ABI InBev with projects in the US, Canada, Middle East, and Europe.

Dr. Adam’s research publications and patents include natural compounds for anti-infective biomaterials, point-of-care diagnostics, miniature lasers, digital microfluidics, and tissue-engineering. His current research focuses on cross-modal personalized eating.

Dr. Adam’s work has been featured in Vice Munchies, the New York Times, Popular Science, The Today Show, National Geographic, Globe and Mail, Toronto Star, Gothamist, Eater, Refinery29, and Forbes, among many others. He is currently writing a book on the future of food and eating.

Tuesday, May 29, 2018

6:30 a.m. – Registration opens – Skyview Foyer

7:00 a.m. – Buffet Breakfast – Garden View Foyer, Grand Event A/B

8:00 a.m. – Poster Boards – Grand Event C

9:00 a.m. – Concurrent Sessions (3A & 3B)

3A – Healthy Food. Safe Food Studios 10 & 11

This session will focus on the safety of our food supply, along with emerging new regulations governing it.

  • 9:00am – Dr. Susan Bach: The safety of fresh and ready-to-eat produce
  • 9:30am – Sara Zborovski: Safe food for Canadians: What is new?
  • 9:50am – Dr. Xiaonan: Lu Intrinsic and extrinsic factors that affect the formation of Campylobacter jejuni biofilms
  • 10:10am – Guarav Tewari: Food safety culture: The need for an unorthodox and unique approach

3B – Consumer Trends on Healthy Foods – Studios 12 & 13

The session will focus on emerging trends in health foods as our dietary choices diversifies for improve health and wellbeing. Presenters will also touch on trends in skills development in our workforce and the potential of 3D printed foods.

  • 9:00am – Dr. Susan M. Tosh: Diversity in the Canadian Diet
  • 9:30am – Dr. Amy Proulx: The Future Trends in Skills
  • 9:50am – Dr. Matt McSweeney & Tiffany Manstan Consumer perceptions of 3D printed foods
  • 10:10am – Rafal Drabek & Jagoda Mazur: Associations with wellbeing in food context: Canada, US and China

10:30 a.m. – Refreshment Break / Poster Boards – Garden View Foyer, Grand Event C

11:00 a.m. – Concurrent Sessions (4A & 4B)

4A – Nanotechnology for Healthy Foods Studios 10 & 11

This session focuses on the nanoscale assembly of molecules for controlling food structure and for delivery purposes for bioactive compounds.

  • 11:00am – Dr. Mike Rogers: Engineering new solid fats with the use of nanotechnology
  • 11:30am – Feral Temelli: Bioactive delivery systems prepared using supercritical CO2
  • 11:50am – Dr. Supratim Ghosh: Nanogels from nanoemulsions: A novel approach for fat reduction
  • 12:10pm – Dr. Lingyuan Chen: Protein based nanocapsules as delivery systems of nutraceutical compounds

4B Healthy Food from Local Resources – Studios 12 & 13

This session will focus on local foods which are driving consumer choices for healthy eating.

  • 11:00am – Dr. Amy Bowen: Local food and healthy eating: Drivers of consumer choice
  • 11:30am – Dr. Jay Subramanium: Breeding to postharvest: Improving the quality of Ontario fruits
  • 11:50am – Dr. David Liscombe: Consumer directed development of new Canadian apple cultivars
  • 12:10pm – Dr. Dharini Sivakumar: Use of traditional fruits and vegetables for diet diversification

12:30 p.m. – Buffet Luncheon / Poster Boards – Sunhill Dining Room, Grand Event C

2:00 p.m. – Closing Plenary with speakers Bill Bishop and Dana McCauley – Grand Event A/B

Food Innovations and Trends

In our final #CIFST18 conference session, we will look at the ‘future of food’ and the coming challenges related to disruptive technologies and the new economy.

2:00pm – BILL BISHOP ‘The New Economy Thinker’ Is your mind wired for success in today’s disrupted marketplace? In an exciting but frightening environment, author, futurist, entrepreneur and business coach Bill Bishop will discuss what’s required to succeed in the new economy.

3:00pm – DANA MCCAULEY ‘Today’s Trends – Tomorrow’s Opportunities’ Food industry insider Dana McCauley will give an in-depth presentation about the forces influencing today’s consumer and how industry and agriculture are adapting during these dynamic times.

4:00 p.m. – Adjournment