Sustainable Food Systems Division Posters

Monday, July 14, 2025 10:00 AM to Wednesday, July 16, 2025 3:00 PM · 2 days 5 hr. (America/Chicago)

Exhibit Hall A - Posters

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Posters submitted to the Sustainable Food Systems Division will be available for browsing during the entirety of IFT FIRST in Chicago. Poster presenters will be available with their posters during the following Poster Showcases on the Expo floor:

Sustainable Food Systems Division Posters

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Poster

380: Biosolarization as a Sustainable Method for Nutsedge Control Using Agricultural Byproducts

401: Seeking Growth Conditions for Californian Pleurotus spp. to Adapt to the Current Climate in Guanajuato, México

390: Integrating Nutrition and Environmental Impacts Into Nutritional Life Cycle Assessment (nLCA) for Sustainable Agri-Food Systems

383: Comparative Effects of Laser-Assisted Germination and Substrate Selection on the Growth and Quality of Broccoli and Radish Microgreens

378: A Sustainable Pathway to Produce Functional Protein From Okara: A Life Cycle Assessment Perspective

381: Characterization and Application of White Grape By-Product Flour as Partial Substitution of Wheat Flour in Cookies and Cakes

395: Optimization and Production of Mycoprotein From Neurospora Crassa Using Agricultural Byproduct Immature Rice Kernels

386: Development and Optimization of Chemically Defined and Undefined Serum-Free Media for Lamb Muscle Cells Using Response Surface Methodology and Machine Learning Approaches

385: Developing High-Value Food Ingredients From Purple Sweet Potatoes Using Supercritical Carbon Dioxide-Based Green Approaches

393: Kombucha From Carrot Processing By-Products: An Upcycled Food

402: Shelf Life of Crackers Containing SC-CO2 Defatted Mealworm

396: Optimization of a Mealworm Defatting Process With Supercritical CO2 Using a Box-Behnken Design to Obtain a Protein Extract With Enhanced Functional Properties

388: Fourier Transform Infrared Spectroscopy Combined With Chemometrics for Rapid Estimation of Brewers’ Spent Grain Proximate Analysis

397: Optimization of Pulsed Electric Field Extraction of Red Beetroot Bioactive Compounds: A Clean Label Solution for Antioxidant and Colorant Applications in the Food Industry

399: Optimizing Downstream Processing to Produce a Sustainable Protein Ingredient From Gas-Fermented Cupriavidus Necator

394: Novel Technologies to Develop Ready-to-Use Therapeutic Foods for Treatment of Severe Acute Malnutrition

382: Characterization and Tailoring of Faba Bean Based Extruded Plant-Based Meats Using Ingredient Functionality and Machine Learning Analyses

389: Incorporating Rehydrated Apple Pomace Into Beef Meatballs: Impacts on Texture, Color, and Sensory Attributes, a Case Study Approach

404: Toward Sustainable Food Systems: Evaluating Nutritional and Anti-Nutritional Traits in Faba Beans

391: Integrating Sustainability Indicators for Plant-Based Proteins: A Review on Life Cycle Sustainability Assessment Framework

384: Comparative Studies on Pilot Scale-Up and Laboratory Scale Processing of Millet-Based Upcycled Food Products

398: Optimizing an Alkaline Hydrolysis for Coffee By-Products to Increase the Yield of Caffeic Acid, a Precursor for Pyranoanthocyanins Formation

387: Development of Marine-Derived Fiber Scaffolds Using Slime Webbing for Production of Cultivated Seafood

379: Antioxidant Enhancement of Canola Meal Using Supercritical Fluid Extraction of Canola Pressed Cake

392: Key Role of Scaffold Design in Cultivated Meat Production: Development of Chitosan and Gelatin-Based Scaffolds for Improved Cell Growth and Tissue Formation

400: Reconstruction of Myofibrillar Structure and Physical Properties in a Mackerel Mimetic Using Marine Polysaccharides

377: A Green Biorefinery Approach for the Manufacture of Novel Food Ingredients From High-Value Camelina Seeds

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