2019 Philadelphia IFT Suppliers Expo Symposium
The Symposium will be held from 1:00 - 3:15PM - Click here to register
1:00-1:05 – Welcome
1:10-1:50 – Common Misconceptions When Promoting Sustainability to Consumers – Amir Golmohamadi
1:55-2:35 – Bridging the snapshot and temporal space in Sensory Consumer Science - Layo Jegede
2:40-3:15 - Opportunities for Innovation in Food Product Development – Terry Wagener
Sustainability is not a tangible message in advertisements and marketing of foods. Currently, pesticide residues and GMOs have remained the important factors in many people’s preference for organic foods. Food science and nutrition experts have published and/or presented on the advantages and disadvantages of organic food production. However, there are very limited resources available that connect nutrition research techniques, social determinants of health, and food science to clarify some misconceptions about organic and non-organic foods. This presentation aims to provide information on the effect of these misconceptions on distraction from promoting the sustainability to the consumers.
Assistant Professor- West Chester University of Pennsylvania
Dr. Amir Golmohamadi is an Assistant Professor at West Chester University of Pennsylvania’s Department of Nutrition. He received his Ph.D. in food science from the University of Idaho and has 14 years of combined professional, teaching, and research experience in the area of food engineering, sensory evaluation, and nutrition.
In Sensory Consumer Science, data collection is a major step in understanding the profile and acceptance of a product or packaging. Currently, some of the different methods used for data collection are Descriptive Analysis, Centralized Location Testing and In-Home Use Test. Most of these methods rely on a snapshot of the attribute or liking. For products and packaging to withstand the storm of the market place, there is a need for a comprehensive approach in understanding consumer ideals. This presentation will delve into the current situation, new areas of research and trends we can expect in the field of Sensory Consumer Science.
Senior Manager- Sensory Global Expertise
Layo Jegede leads the global sensory science program at Ingredion, where she applies the output of technical and consumer panels to new product development for customers and for company stakeholders. She oversees a 15-member team, setting strategy and advancing the capability throughout the Ingredion Idea Labs™ global network of innovation centers.
Jegede began her career at Nestlé, where she developed strategic plans for products including chocolate, coffee, dairy, cereal and other prepared foods. Her background now encompasses two decades of experience in sensory research while living in 10 different countries. She joined Ingredion in 2014 and supports innovation in the development of food, beverage and beauty care products.
The King’s College London graduate holds a Master of Science in Food Technology and is a member of the Society of Sensory Professionals, the 2017 Pangborn Scientific Committee, the Institute of Food Technologists and the Institute of Food Science and Technology (U.K.). She serves as a mentor for professionals in the consumer sensory science community and has filed patent applications for her work. Jegede regularly presents at symposia, webinars and conferences.
The biggest issues facing the world today include global warming and climate change, depletion of resources, and feeding the exploding human population. Responding to growing health and wellness awareness, food innovators are developing new enabling technologies at an amazing pace. Examples include cell-based cultured meats, 3D printed foods, and plant-based meat analogues. Other than the consumption of fresh produce, most foods consumed today, especially among the urban population, are developed by food scientists and product developers.
Terry J. Wagner
Senior Food Scientist- Brenntag North America
Terry, the Senior Food Scientist at Brenntag’s Applications and Development Center in the Lehigh Valley, graduated from Penn State University in Food Science and has a Culinary Arts degree from Johnson & Wales. Gaining 8 years of innovative product experience at Nestle, he currently focuses on custom product development and new ingredient proof of concept work.