*Free for IFT members and includes on-demand recording - This live webcast has a capacity of up to 1,000 attendees and registration is first come, first-serve. (Sponsored by Decagon Devices, Inc.)
Water activity, the energy status of water in a system, is widely known to be associated with microbial stability, but its value as a process control parameter in determining product quality is often overlooked.
This webcast will give a brief introduction to water activity and focus on applications for water activity related to product quality as opposed to microbial safety. Examples will be used to help you understand moisture sorption isotherms and food quality and engineering applications.
Product Developers, Company Management, Sales & Marketing Personnel, Plant Production Personnel, Quality Assurance Managers and Supervisors, Food Safety Specialists, Product manufacturers, Research Staff, Regulators, Academics, Students
Beginner, Intermediate, and Advanced
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06/24/10 12:00 PM
Decagon Devices Inc
Brady Carter is a Research Scientist at Decagon Devices, Inc. Before joining Decagon, he was an Assistant Research Scientist at Washington State University. Brady received his bachelor degree in Botany from Weber State University in 1997 and his master’s degree in Cereal Chemistry from Washington State University in 1999.
Dr Shelly J Schmidt
Professor of Food Chemistry
Univ Of IL Urbana Champaign
Shelly J. Schmidt received her Ph.D. in Food Science in 1986 from the University of Illinois at Urbana-Champaign. Dr. Schmidt has been a faculty member at the University of Illinois in the Departments of Food Science and Human Nutrition and Agricultural and Biological Engineering since 1986. Dr. Schmidt’s research expertise focuses on the elucidation of the relationship between water and solid mobility and the physical, chemical, and biological stability and the quality characteristics of food systems. Her teaching interests include writing for learning techniques, effective large enrollment course strategies, and the use of visual explanations to enhance her teaching and student's learning. She developed and regularly teaches an advanced level course on water relations in foods, both on campus and at a number of food companies.
Dr. Schmidt has received numerous research and teaching awards, including the 2008 Institute of Food Technologists Marcel Loncin Research Prize and the 2007 UIUC Campus Excellence in Undergraduate Teaching Award. Dr. Schmidt is a University Scholar and a Distinguished Teacher/Scholar, a Fellow of the Institute of Food Technologists, and a professional member of the Institute of Food Technologists and the American Chemical Society. Dr. Schmidt's husband, Art, is a Research Assistant Professor in the Department of Civil and Environmental Engineering, University of Illinois at Urbana-Champaign. They have two children, Robbie and Annie. The Schmidt family enjoys living in the country with their Australian Shepard, Shadow.
Dr Theodore P Labuza
Prof of Food Sci
Univ of Minnesota
Dr. Theodore P. Labuza is a Morse Alumni Distinguished Teaching Professor of Food Science in the Dept. of Food Science and Nutrition at the University of Minnesota and is Chief Food Scientist with Infratab, an RFID Time Temperature Integrator/Traceability Tag developer. Dr. Labuza teaches courses in food physical chemistry, reaction kinetics, food safety and risk assessment, food processing, functional foods and food law. He received the Univ. of Minnesota H.T. Morse Alumni Distinguished Teaching Award in 1988 with election into the “Academy of Distinguished Teachers”. Ted was awarded the University of Minnesota McFarland Teaching Award for the College of Human Ecology in 2001. In 1995, Dr. Labuza received the Dairy and Food Industries/American Association of Agricultural Engineers “Food Engineer” Award and the Gamma Sigma Delta, National Agricultural Honorary Society Award of Merit. In 1998, Ted received the one of the highest awards for food science and technology worldwide, the Nicholas Appert Award and the Marcel Loncin Research Prize from IFT. In 2002 he was selected to be in the group of the most highly cited scientists in the area of Agriculture and Food Science based on citations to refereed research publications in the last 20 years. In 2013 he received the Harold Macy award for his work establishing water activity values as paradigms for food storage stability, e.g. the monolayer moisture content .Ted was president of IFT in 1989, having served on many of its committees. His current research focus is in 4 areas. The first area is inactivation kinetics of bioterror agents such as anthrax spores and ricin and building this into consequence models for potential threats which is funded by the DHS National Center for food Protection and Defense. The second is evaluation of the mechanisms for hardening of high protein nutrition bars and finding means to control the reactions which is funded in part by Dairy Management Inc., the Davisco Co. and a grant from the USDA National Research Initiative. The third area is growth kinetics of food poisoning organisms in order to determine a shelf life based on time to detect. The 4th is developing rapid (under 30 min) methods for detection of critical agents using a combined method of immuno magnetic separation with aptamers (single stranded short chain poly nucleotides) followed by nano-surface (silver dendrites) detection using Raman spectroscopy. To date we have mthods for bioterror agents (ricin & anthrax), pesticides and unwanted allergens (egg, milk) in fabricated foods.