DAY 1: October 12, 2006

08:00-9:00 Registration

09:00 Opening Address and Welcome

SPEAKER(S):
Dr. Steve Cross, Vice President, Georgia Institute of Technology and Director, Georgia Tech Research Institute
Ms. Lucita C.G. Moenir Alam, Consul General of the Kingdom of the Netherlands

SESSION 1: How does nanotechnology apply to the food industry

The applications of nanotechnologies to the food industry are often misunderstood and suffer under exaggerated market numbers and unwarranted fears. This session will place the applications of nanotechnologies into their proper context both in terms of their real commercial impact and where, if any, concerns may be justified.

Food manufacturers will discover the ways in which nanotechnologies can improve productivity within established processes, as well as identifying positive impacts on health and taste.

Companies and organizations working, researching and producing within the Nanotechnology space will be able to find out first hand how the needs and commercial dynamics of the food industry can inform and drive the need for their products, both now and in the future..

09:10 Nanotechnology and Food: Separating Fact from Fiction

SPEAKER: Vijay K Arora, PhD, Kraft Foods Fellow, Kraft Foods R&D Center

09:45 Why is the food industry turning to nanotechnology for improving their business? What are the questions the food industry has?

SPEAKER: C. Ann Hollingsworth, PhD, President and Principal, Better Built Foods

10:20 Coffee break

10:50 What can nanotechnology deliver? Examining the real-world and near-future applications of nanotechnology in the food industry. New materials, equipment and techniques.

SPEAKER: Dr. Frans Kampers, Programme Manager, Bio-Nanotechnology Centre for Food and Health Innovations

SESSION 2: Nanotechnology for Food Quality and Safety

This session will offer insight into the significant impact that the latest microscopy and sensor innovations will have in food quality and safety.

It will highlight the potential for the food industry to benefit from newly developed materials with novel properties, and new functional tools and methods whose benefits could range from the detection of the presence of pathogens to improving the ability to keep food fresher for longer.

It will also highlight the development of better-performing materials that can enhance product shelf-life and secure food from contamination. It will also examine tracking devices that help reduce transportation and production costs.

11:25 USDA Research and Development of Nanotechnology for Better Food Quality and
Safety.

SPEAKER: Hongda Chen, Ph.D., National Program Leader, Bioprocessing Engineering,
USDA/CSREES

12:00 Nanoscale biosensors for pathogen detection and diagnosis.

SPEAKER: Dr. Mahadevan Iyer, Research Director, Georgia Tech's Packaging Research Center

12:35 Creating automated and ubiquitous quality control in food processing with nano-scale sensors

SPEAKER: Bosoon Park, Ph.D., Research Scientist, U.S. Department of Agriculture, Agricultural Research Service.

1:10 Lunch break

SESSION 3: Food Processing

Nanotechnology has the potential to revolutionise processing methods in the food chain. But to what extent and in what ways will it help improve industrial processes in order to obtain the desired structures, stability and functional characteristics of food products? Which technologies will have the greatest impact in this area?

This session will highlight the major process applications and assess how nanotechnology is progressing with regards to the needs of the industry.

2:30 Exploiting Nanotechnology For Improving Separation Technology

SPEAKER: Dr. Antonio Garcia, Professor of Bioengineering, Arizona State University

03:05 Food Material Science at the Nanoscale

SPEAKER: Pieter Stroeve, Professor of Chemical Engineering, Department of Chemical Engineering and Materials Science, University of California, Davis

3:40 Coffee break

4:10 Nanotech to material science with application to food processing particularly to food packaging

SPEAKER: John D. Floros, Professor & Head, Department of Food Science, The Pennsylvania State University

4:45 End of Day One

DAY 2: October 13, 2006

SESSION 4: Regulatory Issues and Consumer Confidence

The seeds of nanotechnology have already started to transform the food industry, however, the concerns and opinions of regulatory bodies and consumer organizations will determine to some extent how much industry and government are willing to invest.

What role will these entities play in order for nanotechnologies to reach the market? This session will also address relevant health and environmental issues and explore consumers' perception of product quality, safety and convenience.

9:00 Nanotechnology & Toxicology: Are there reasons to be concerned about food and nanotechnology together?

SPEAKER: Dr. Andrew Maynard, Science Advisor, Project on Emerging Nanotechnologies

9:35 Liabilities: The Legal Implications of Employing Nanoparticles in Food Related Products

SPEAKER: Heather Anne Calhoun, Associate, Holland + Knight

10:10 What are the implications for the food industry when examining the toxicological issues surrounding nanotechnology

SPEAKER: George A. Burdock, PhD., Principal, Burdock Group

10:50 Coffee Break

11:20 PANEL: Nanotechnology and Food: Commercialisation and Consumer Confidence

MODERATOR: Berna Magnuson, Ph.D, Senior Toxicologist, Burdock Group

PANEL MEMBERS:
     § Richard A. Williams, Ph.D., Associate Director for Social Sciences Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration
·    § Dr. JoAnne Shatkin, Principal, The Cadmus Group Inc.
·    § Dr. Andrew Maynard, Science Advisor, Project on Emerging Nanotechnologies

SESSION 5: Packaging and Logistics

11:55 Smart Materials

SPEAKER: Dr. Zvi Yaniv, President and CEO, Applied Nanotech Inc

12:30 Improving Barrier Protection in Food Packaging

SPEAKER: Dr. Andrew Hunt, CEO and CTO, nGimat

1:05 Lunch Break

2:30 Tracking and tracing

SPEAKER: Scott Norton, Ph.D., Sr. Staff Scientist, Oxonica, Inc

SESSION 6: Nutrient Delivery

3:05 Nutrient Delivery System - Nutraceuticals and Food Supplements - Flavor and color enhancement

SPEAKER: Dr. Hans Boumans, Division Director of Enzyme Products and & Applications, TNO Life Sciences Inc.

3:40 Delivering bioactive ingredients in foodstuffs through improved knowledge of food materials at the nanoscale.

SPEAKER: Dr. Wofgang Haehnlein, Director of Marketing & Sales, Aquanova

4:15 Nanotechnology and Food Fortification

SPEAKER: Dr. Rickey Yada, Canada Research Chair & Scientific Director, Advanced Food & Materials Networks

4:50 End of Conference