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  • Monday, May 1st
    8:25 AM – 10:30 AM MDT
    How Do You Make Vegan Cheese More Like Cheese?
    Room: 203
    Moderator: Alejandro G. Marangoni, FRSC, FAOCS, FIFT, FRSC (U.K.) – University of Guelph
    Speaker: Monica Henry – Amano Enzyme
    Session Organizer: Nickolas Broches, MS – Amano Enzyme
    Speaker: Stacie Dobson, MSc (she/her/hers) – University of Guelph
    Speaker: Winston Craig – Nutrition at Andrews University & Loma Linda University
    Speaker: Reed A. Nicholson – Motif FoodWorks, Inc.
    Hot Topic Session
  • Monday, May 1st
    8:25 AM – 10:30 AM MDT
    Machine Learning and AI in Research and Design
    Room: 205
    Chair: Jeffrey Sanders, PhD – Schrodinger
    Hot Topic Session
  • Monday, May 1st
    8:25 AM – 10:30 AM MDT
    Spill the Tea! Gathering Customer and Consumer Insights That Ignite Innovation
    Room: 401
    Chair and Moderator: Serpil Metin – Cargill
    Co-Chair: Jennifer Schodtler – Cargill
    Co-Chair: Wendy Osborn – Cargill
    Co-Chair: LIz Tusa
    Hot Topic Session
  • Monday, May 1st
    8:30 AM – 9:00 AM MDT
    Putting consumers at the heart of your product innovation process
    Room: 401
    Presenting Author: Jane Ott – C+R Research
    Co-Author: Erin Welters – C+R Research
    Co-Author: Kathleen Blum – C+R Research
    Co-Author: Kelly Gebhardt – C+R Research
    Co-Author: Kat Figatner – C+R Research
    Hot Topic Session
  • Monday, May 1st
    8:30 AM – 8:50 AM MDT
    Improvement of physical properties in high protein plant-based cheese with the use of enzymatic treatment
    Room: 203
    Author: Monica Henry – Amano Enzyme
    Hot Topic Session
  • Monday, May 1st
    8:30 AM – 8:50 AM MDT
    Machine-learning-guided molecular simulations for development of cosmetic formulations
    Room: 205
    Hot Topic Session
  • Monday, May 1st
    8:50 AM – 9:10 AM MDT
    Protein functionality in high protein plant-based cheese
    Room: 203
    Presenting Author: Stacie Dobson, MSc (she/her/hers) – University of Guelph
    Co-Author: Alejandro G. Marangoni, PhD (he/him/his) – University of Guelph
    Hot Topic Session
  • Monday, May 1st
    8:50 AM – 9:10 AM MDT
    Using physics-informed neural networks on inversed problems in food materials
    Room: 205
    Hot Topic Session
  • Monday, May 1st
    9:00 AM – 9:30 AM MDT
    Beyond oil: Food service's entry into digital solutions
    Room: 401
    Presenting Author: Jennifer Schodtler – Cargill
    Co-Author: Wendy Osborn – Cargill
    Co-Author: LIz Tusa
    Hot Topic Session
  • Monday, May 1st
    9:10 AM – 9:30 AM MDT
    Combining machine learning and physics-based analysis: the best of both worlds for product research and development
    Room: 205
    Author: Jeffrey Sanders, PhD – Schrodinger
    Hot Topic Session
  • Monday, May 1st
    9:10 AM – 9:30 AM MDT
    Plant-based cheese formulated with corn prolamin
    Room: 203
    Presenting Author: Reed A. Nicholson – Motif FoodWorks, Inc.
    Co-Author: Nabil Ramlawi – University of Illinois at Urbana-Champaign
    Hot Topic Session
  • Monday, May 1st
    9:30 AM – 10:00 AM MDT
    Flavor personalities: Identifying the right flavor for EVERY ONE, not everyone.
    Room: 401
    Presenting Author: Kim Duncan – Givaudan Taste & Wellbeing, North America
    Co-Author: Jim Jackson-Adams – Bellomy Research
    Co-Author: Dave Busby – Bellomy Research
    Co-Author: Annaliese Hnat – Givaudan Taste & Wellbeing, North America
    Hot Topic Session
  • Monday, May 1st
    9:30 AM – 9:50 AM MDT
    Nutritional quality of plant-based cheeses
    Room: 203
    Presenting Author: Winston J. Craig – Loma Linda University
    Hot Topic Session