Session Detail


Session Number and Title: 026.Greening of food processing and packaging technologies.
Session Type: PANEL DISCUSSION
Session Time: Sunday, Jun 12, 2011, 10:30 AM -12:00 PM
Primary Track: Sustainability
Secondary Track: Food Processing & Packaging
Session Room: Room 395
Session Description: Energy consumption is a major contributor to the emission of greenhouse gases (GHG) in food processing, packaging, and transportation. Life Cycle Assessment (LCA) studies show that the food system as a whole requires 7.3 units of (primarily) fossil energy for every unit of food energy produced. Of this total, up to 25% of the energy may be consumed in food processing and packaging (not including transportation) sectors of the food system. Sometimes upstream and/or downstream GHG emission may be affected in the food system by modifications in processing and packaging technologies. Thus, entire LCAs may be necessary to calculate overall carbon balance with the introduction of green processing and packaging technologies. Other characteristics of green food technologies include recyclability and/or biodegradability of packaging material, eco-friendly transportation, and savings in water usage. Several promising food technologies for reducing impact on climate change exist: high hydrostatic pressure processing (HHP), microwave heating, ohmic resistance, pulsed electric field, electrolyzed water, ultra-violet treatment, and irradiation. HHP technology has been shown to use substantially lower energy than traditional heat processing technologies. Novel packaging technologies include plant-based packaging systems and totally compostable packages. This panel discussion focuses on possible greener approaches to technologies in processing and packaging of foods.
Track Sponsor: DSM
Learning Objective 1: Participants will understand the contribution of greenhouse gas emission by processing and pacakaging sectors of food system.
Learning Objective 2: Participants will explore the challenges and opportunities in mitigating the carbon footprints in the processing and packaging sectors of the food system.
Audience Experience Level: Beginner/Intermediate
Session Moderator(s):
Damanna Rao, Natl Inst of Food and Agriculture, Washington, DC
Gail Barnes, Dairy Management Inc.
Presentations:
Sunday, Jun 12, 2011, 10:30 AM -10:35 AM
Introductory Remarks

Sunday, Jun 12, 2011, 10:35 AM -10:55 AM
026-01. Green food processing: Views from climate science and environmental biogeochemistry
Nancy Cavallaro, Natl. Inst. of Food and Agriculture, Washington, DC

Sunday, Jun 12, 2011, 10:55 AM -11:15 AM
026-02. Energy management to reduce carbon footprints in food processing
Paul Singh, Ph.D., Univ. of Calif., Davis, Davis, CA

Sunday, Jun 12, 2011, 11:15 AM -11:35 AM
026-03. Leveraging sustainability to drive productivity and enhance brand value: A winning formula for the food industry
Michael Okoroafor, Ph.D., H.J. Heinz Co., Pittsburgh, PA

Sunday, Jun 12, 2011, 11:35 AM -11:45 PM
026-04. Greening of food processing and packaging technologies
Gail Barnes, Dairy Management Inc., Rosemont, IL

Sunday, Jun 12, 2011, 11:45 PM -12:00 PM
026-05. Rao

 

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