Food Innovation Center - April 1st, 2026
Purpose
Engage in learning the interdisciplinary nature of food science and technology. Promote inclusivity of all members in the discipline of food science and technology. Trainees receive feedback from the professional community to improve as a scientist and presenter
Topics
- Research ideas, review of a topic, proposals, and research results
- Communicate accurate facts about food science and technology
- Address a grand challenge and research priorities as identified by Association of Public & Land-Grant Universities
2026 Symposium Awards were given to:
- Rabab Mahdi - poster: Structural and functional characterization of Acinetobacter Type IV pili from distinct subtypes
- Izuchukwu Iwuamadi - poster: Targeted Gut Microbiome Modulation in Obesity using Discrete Fiber Structures
- Yhuliana Nino Fuerte - poster: Effect of fat content on high pressure processing inactivation of Listera innocua and Listeria monocytogenes in pork meat emulsions
- Clement Niyirora - poster: Linkage matters for dextransucrase and branching sucrase activity
- Lucas Townsend - oral presentation: Tannins promote F. duncaniaea growth and provide protection against inflammation in mice
- Jerry Kahu - video: “Hidden” allergens: How mass spectrometry is making our food safer
