Tentative Agenda

Program Book
View the online PDF of the 2016 ICBC program book

Many speakers have agreed to share their presentations under the condition that they are used without alteration for educational purposes only. Properly cite all materials when referencing, including date of the publication.


In the agenda below, click on the (View PDF) link to open a PDF of the speaker presentation.


Tuesday, September 20, 2016
4:00pm Registration [Sand Key Room] (until 7:00pm)
Wednesday, September 21, 2016
7:30am Registration [Sand Key Room] (until 5:00pm)
7:30am Morning Refreshments [Island II Room] (until 8:25am)
Sponsored by: Vincent Corporation
General Session – Grand Ballroom
8:30am

Welcome and Introductory Remarks

- Renée Goodrich Schneider, UF/IFAS Food Science & Human Nutrition, Program Organizer
- Susan Percival, UF/IFAS Food Science & Human Nutrition  (View PDF)
- Saqib Mukhtar, UF/IFAS Office of Dean for Extension and Florida Cooperative Extension Service
- Elizabeth Webb, Vincent Corporation, Program Chair

Session 1 – The Citrus Industry – US and Beyond

Moderator: Doug Van Strijp, Southern Gardens
9:00am Florida Citrus Outlook and Production Trends
- Marisa Zansler, Florida Department of Citrus  (View PDF)
9:40am Bactericides for Citrus – A Regulatory Case Study
- Mark Trimmer, Trimmer Consulting  (View PDF)
10:20am Beverage Break [Island II Room] (until 10:40am)
10:40am Overview of the Mexican Citrus Industry
- Ricardo Martínez Zambrano, Citrofrut  (View PDF)
11:20am Conversion of Citrus Peel to High Value Chemicals
- Dave Austgen, Earth Energy Renewables  (View PDF)
12:00pm Lunch break (on your own until 1:30pm)
Session 2 – Consumer Trends, Perceptions and Marketing
Moderator: Nick Shields, The Coca-Cola Company
1:30pm North America Juice Marketing
- Marie Dobson, Minute Maid
(Please contact speaker for information: mardobson@coca-cola.com)
2:05pm Low Calorie Juice Beverages – Insights from Marketing Research
- Lisa House, UF/IFAS Food Resource Economics  (View PDF)
2:40pm Break [Island II Room] (until 3:10pm)
3:10pm Fruit and Vegetable Trends from the West Coast
- Tracy Baker, Mattson  (View PDF)
3:45pm Juice Industry Issues and Opportunities
- Stephanie Meyering and Diane Welland, Juice Products Association (until 4:20pm)
(View PDF)
6:00pm Networking Reception [Poolside] (until 7:00pm)
Sponsored by:
  • Astral Extracts, Ltd
  • Brown International Corporation, LLC.
  • Chemical Systems
  • CitraSource
  • Doehler GmbH
  • Ecolab
  • FGF Trapani
  • Firmenich
  • Florida Chemical Company, Inc.
  • Givaudan Flavors Corp.
  • Juice Products Association
  • Kerry
  • Quattro Citrus Products, LLC
  • Separator Technology Solutions US Inc
  • Sun Rapt Foods, LLC
  • Takasago International Corporation
  • Treatt
Thursday, September 22, 2016
7:30am Registration [Sand Key Room] (until 5:00pm)
7:30am Morning Refreshments [Island II Room] (until 8:25am)
Sponsored by: Givaudan Flavors Corp
General Session – Grand Ballroom
Session 3 – Food Safety: Regulatory and Consumer Perspectives
Moderator: Keith Schneider, UF/IFAS Food Science & Human Nutrition
8:30am FSMA Standardized Curricula Update -
- Robert Brackett, Illinois Institute of Technology (IIT), Institute for Food Safety and Health
(View PDF)
9:15am Alignment of FSMA with Existing Food Safety Programs
- Donald Kautter, US Food and Drug Administration  (View PDF)
10:00am Beverage Break [Island II Room] (until 10:25am)
10:25am Recalls and Food Tampering
- Douglas Archer, UF/IFAS Food Science & Human Nutrition
(View PDF)
11:05 am Food Decision 2016: Consumer Insights on Food Safety, Nutrition, and Health
- Kimberly Reed, International Food Information Council  (View PDF)
11:45 am Lunch break (on your own until 1:30pm)
Session 4 – Flavor and Freshness – Technical Aspects
Moderator: Kathy Oglesby, Firmenich Inc.
1:30pm Targeting Sweet Taste: The Mechanisms, Modulation and Enhancement of Sweet Detection
- Steven Munger, UF Center for Smell and Taste
(Please contact speaker for information: steven.munger@ufl.edu)
2:10pm Use of Flavoromics Platform for Monitoring and Improving Citrus Flavor
- Yu Wang, UF/IFAS Citrus Research & Education Center
(Please contact speaker for information: yu.wang@ufl.edu)
2:50pm Break [Island II Room] (until 3:20pm)
3:20pm A Closer Look at the Effects of HLB on Orange Juice Flavor
- Anne Plotto, USDA-ARS Horticultural Research Laboratory
(Please contact speaker for information: anne.plotto@ars.usda.gov)
4:00pm Changes and Opportunities with Citrus Flavor Ingredients
- Robert Kryger, CitraSource (until 4:40pm)
(Please contact speaker for information: rkryger@citrasource.com)
5:30pm Poolside Reception (until 7:00pm)
Sponsored by:
  • Enerfab, Ltd
  • JBT Corporation
Friday, September 23, 2016
7:30am Registration [Sand Key Room] (until 10:00am)
7:45am Buffet Breakfast [Grand Ballroom] (until 8:30am)
Sponsored by:
  • Bell Chem Corp.
  • BioSun & Food Ingredients/Colores USA
  • D.L. Newslow & Associates
  • Marc Neil Soudijn Research Foundation
  • Safe Chem Inc.
  • Winniczuk Family
General Session – Grand Ballroom
Session 5 – Hot Topics in the Industry
Moderator: Richard Bogey, Florida’s Natural Growers
8:30am Special Presentation: Citrus Greening Research
- Michael E. Rogers, UF/IFAS Citrus Research & Education Center  (View PDF)
8:45am Social Media 101 – What Food Companies Need to Know
- Benjamin Chapman, North Carolina State University  (View PDF)
9:30am Evolving in Changing Times – Promoting Florida Citrus
- Shannon Shepp, Florida Department of Citrus
Presented by: Samantha Lane, (View PDF)
10:15am Horticultural Effects of Bactericides – Preliminary Results
- Robert Shatters, USDA-ARS Horticultural Research Laboratory
(Please contact speaker for information: robert.shatters@ars.usda.gov)
11:00am Citrus Objective Measurement Methodology
- Mark Hudson, USDA-NASS Florida Field Office  (View PDF)
11:45am Adjourn
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Notices and Updates

View Agenda with Speaker Presentations

Program Book
View the online PDF of the 2016 ICBC program book

Save the Date

September 12-15, 2017

Sheraton Sand Key Resort
Clearwater Beach, FL


Information forthcoming in Spring 2017
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‌The Food Science and Human Nutrition Department (FSHN) is one of the world’s largest combined academic programs where food science, nutritional sciences, and dietetics are all studied within one department. FSHN has nearly 25 full-time faculty members, 80 graduate assistants, and 600 undergraduate students.

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