MACRONUTRIENTS AND HEALTH
11:00AM – Dr. Mike Nickerson & Dr. Jim House, University of Saskatchewan and University of Manitoba
Adding value to plant protein ingredients
11:30AM – Dr. Dan Ramdath, Agriculture and Agri-Food Canada, Guelph
Carbohydrate quality, digestibility and blood glucose response
11:50AM – Dr. Moumita Ray, POS Bio-Sciences
Omega fatty acid rich marine oils: Processing, delivery and applications
12:10PM – Dr. Amanda Wright, University of Guelph
Lipid crystallinity delays in vitro digestibility

FOOD BIOACTIVES
11:00AM – Dr. Rotimi Aluko, University of Manitoba
Food protein-derived multifunctional peptides as potential preventive and treatment tools against chronic diseases
11:30AM – Dr. Vasantha Rupasinghe, Dalhousie University
Plant food flavonoids for human health promotion
11:50AM – Dr. Paul Spagnuolo, University of Guelph
The new green revolution: Avocado lipids in cancer therapy
12:10PM – Mathieu Millette, Bio-K
Probiotics and microbiome

NOVEL FOOD PROCESSING TECHNOLOGIES
2:30 – Dr. Marleny Aranda Saldana, University of Alberta
Pressurized fluid systems: extraction, reaction and particle formation
3:00PM -Dr. Saji George, McGill University
Impact of food processing conditions on the physiochemical properties of manufactured nanomaterials
3:20PM – Dr. Anubhav Singh, University of British Columbia
Novel agitation and sonic mixing technology for thermal processing
3:40PM – Dr. Mehmet Tulbek, AGT Foods Canada
Exploring pulse processing technologies – overview of milling, separation and isolation solutions

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

CIFST AWARDS DINNER & KEYNOTE SPEAKER
6:00PM – Networking Reception
Join your food and beverage sector colleagues for a pre-dinner cocktail
7:00PM – CIFST Awards Dinner
A celebration of excellence in food science and technology
8:00PM – Dr. Irwin Adam, Future Food Studio
KEYNOTE – The Future of Food

HEALTHY FOOD. SAFE FOOD.
9:00AM – Dr. Susan Bach, Agriculture and Agri-Food Canada, Summerland
Food safety of fresh and ready-to-eat produce
9:30AM – Sara Zborovski, Norton Rose Fulbright Canada
Safe food for Canadians: What is new?
9:50AM – Dr. Xiaonan Lu, University of British Columbia
Intrinsic and extrinsic factors that affect the formation of Campylobacter jejuni biofilms
10:10AM – Gaurav Tewari, Sargent Farms LTD
Food safety culture: The need for an unorthodox and unique approach

CONSUMER TRENDS ON HEALTHY FOODS
9:00AM – Dr. Susan M. Tosh, University of Ottawa
Diversity in the Canadian diet
9:30AM – Dr. Amy Proulx, Canadian Food and Wine Institute at Niagara College
Future skills for food processing workers forecast for 2022?
9:50AM – TBD
10:10AM – Jagoda Mazur and Rafal Drabek, ACCE International
Associations with wellbeing in food context: Canada, US and China

NANOTECHNOLOGY FOR HEALTHY FOODS
11:00AM – Dr. Mike Rogers, University of Guelph
Engineering new solid fats with the use of nanotechnology
11:30AM – Feral Temelli, University of Alberta
Bioactive delivery systems prepared using supercritical CO2
11:50AM – Dr. Supratim Ghosh, University of Saskatchewan
Nanogels from nanoemulsions: a novel approach for fat reduction
12:10AM – Dr. Lingyuan Chen, University of Alberta
Protein encapsulation of bioactive compounds

HEALTHY FOOD FROM LOCAL RESOURCES
11:00AM – Dr. Amy Bowen, Vineland Research and Innovation Centre
Local food and healthy eating: Drivers of consumer choice
11:30AM – Dr. Jay Subramanian, University of Guelph
Breeding to postharvest: Improving the quality of Ontario fruits
11:50AM – Dr. David Liscombe, Vineland Research and Innovation Centre
Consumer-directed development of new Canadian apple cultivars
12:10 – Dr. Dharini Sivakumar, Tshwane University of Technology, South Africa
Use of traditional fruits and vegetables for diet diversification

FOOD INNOVATION AND TRENDS
2:00PM – Bill Bishop, The BIG Idea Company
The New Economy Thinker
3:00PM – Dana McCauley, University of Guelph – Research Innovation Office
Today’s Trends – Tomorrow’s Opportunities