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For more information on all of our Scientific Program sessions, visit the Program Planner and search by session title or keyword 


Session Number Presentation Title
154-01 Bacterial spores: Spore resistance and the Challenge of Spore Inactivation
154-02 
Biophysical Mechanisms of Bacterial Spore Inactivation by High Pressure, Cool Plasma, and Chorine Dioxide
154-03
Non-Thermal Plasma – A Tailor Made Process for Endospore Inactivation on Food Surfaces
154-04 Bacterial Spore Inactivation by Ultra-High Pressure Homogenization
214-02    NASA, We Have a Challenge and it’s Food Packaging
087-02 Consumer Perceptions and Issues
080-01Changes to Nutrition Labeling: What to Prepare For and Next Steps
080-02Use of We Eat in American (WWEIA)/National Health and Nutrition Examination Survey Data (NHANES) for Addressing Issues with Proposed Changes to the Nutrition Facts Panel
080-03 Effectively Communicating to Consumers Nutrition Facts Changes to Ensure Product Marketability  
036-02  Marketing Organic Foods: Recent Trends from Farms to Consumers
036-03 Expanded Market Access: Equivalency in Organic Regulatory Systems
036-04Trading Organic Products Under U.S. Organic Equivalency Agreements
222-02Improving Methods to Mass Produce Insects for Food
222-04
Low Crawling Fruit: Insects as the Clean Sustainable Protein of the Future
237-01
Use of Antimicrobials for Consumer-Friendly Labels and Microbial Safety
237-02
Natural Cures and Antimicrobials
237-03 
The Clean Label Approach in Product Development of Further Processed Meats
005-01
Introduction to the GRASS Process and Issues Related to the Process
005-02The GRAS Exemption - FDA
005-03 Can FDA Ensure GRAS Substances are Safe for Their Intended Use
005-05
The Science that Supports GRAS Determinations
005-06  GRAS Revisited: Progress or Punishment
152-02Food Liking, Satiety and Mood During a 120-Day Mars Analog Mission
152-03 Mass Reduction: The Weighty Challenge for Exploration Space Flight
152-04Optimizing the Stability, Nutritional Quality, and Acceptability of Foods for Extreme Environments Through Novel Formulation, Processing, and Packaging Technologies
152-05Focus on Time Zero – New Processing Methods for Longer Shelf Life Space Food
156-01 Introducing Insects to the Market
156-04
Challenges in Development and Commercialization of Insect-Based Ingredients and Retail Products
156-05Insect-Based Food Technology and Entrepreneurship as an Alternative Science Career
152-01Food System Development for the Final Frontier: The Integrative Challenge