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Virtual ICBC

September 21-23, 2021

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Agenda and Schedule of Presentations

Our speakers, all active members of academia, industry, and government, are selected because of their depth of knowledge in these pertinent topics and their enthusiasm in sharing their insights. Our goal is to continue advancing improved science and business processes and to enhance the success of the citrus and beverage industry.

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Please note that the official language of the conference is English.

Tuesday, September 21, 2021
1:30pm–2:00pm
(EDT)		 Opening/Welcoming Remarks
– Dr. Renée Goodrich, UF/IFAS Food Science and Human Nutrition Department, Gainesville, FL
– Dr. Susan Percival, UF/IFAS Food Science and Human Nutrition Department, Gainesville, FL
– Dr. Tom Obreza, UF/IFAS Office of Dean for Extension, Gainesville, FL
2:00pm–3:30pm
(EDT)		 Session 1: Citrus Updates
  • Orange Juice: U.S. Movement and Projected Demand
    – Dr. Marisa Zansler, Florida Department of Citrus, Gainesville, FL
  • Processed Lemon Outlook
    – Mr. Manuel Suarez Altuna, San Miguel Global, Buenos Aires, Argentina
Wednesday, September 22, 2021
11:00am–12:30pm
(EDT)		 Session 2: Marketing Insights
  • Citrus Market Research Update
    – Dr. Lisa House, UF/IFAS Food and Resource Economics Department, Gainesville, FL
  • The Role of Citrus in the Emerging Consumer
    – Mr. Ed Koza, Firmenich, New York, NY 
  • Adapting to a New Normal: The Post-COVID Consumer
    – Dr. Dave Lundahl, InsightsNow, Corvallis, OR
2:00pm–3:30pm
(EDT)		 Session 3: Industry Trends & Considerations
  • Sustainability and Traceability in Citrus
    – Ms. Kim Dietz, Firmenich, Chico, CA
  • Potential Impact of Consumer Loss of Taste & Smell
    – Dr. Steven Munger, UF Center for Smell and Taste, Gainesville, FL
  • What's Trending in Beverages
    – Ms. Amy Marks-McGee, Trendincite, LLC, Bronx, NY
Thursday, September 23, 2021
11:00am–12:30pm
(EDT)		 Session 4: Processing Technology
  • The Future of Food & Beverage Technology
    – Mr. Alex Schuermans, Citrosuco, Vienna, Austria
    – Mr. Roy Henderson, Green Cell Technologies, Douglas, Isle of Man, United Kingdom
  • Ohmic Heating for Juice Applications
    – Mr. Antonio Aldini, JBT Corporation, Parma, Italy
  • Citrus Juice Processing Side Stream Valorization: The Case for Steam Explosion
    – Dr. Christina Dorado, USDA-ARS, Ft. Pierce, FL
2:00pm–3:30pm
(EDT)		 Session 5: HLB-related Hot Topics
  • In Search of the Holy Grail: New HLB Resistant Trees and Implications for OJ Standards – FCPA Update
    – Ms. Kristen Carlson, Florida Citrus Processors Association (FCPA), Tampa, FL
  • Developing a Genomic Pipeline to Accelerate Development of New HLB-tolerant Citrus Cultivars
    – Dr. Ed Stover, USDA-ARS, Ft. Pierce, FL
  • New Varieties for Processing - An Update
    – Dr. Fred Gmitter, UF/IFAS Citrus Research and Education Center, Lake Alfred, FL
3:30pm–3:45pm
(EDT)		 Closing Remarks


UF/IFAS Extension

Extension is a partnership between state, federal, and county governments to provide scientific knowledge and expertise to the public. The University of Florida (UF), together with Florida A&M University (FAMU), administers the Florida Cooperative Extension Service. UF/IFAS Extension encompasses thousands of Extension faculty members, scientists, educators, administrative staff, and volunteers, all working to provide solutions for your life.

UF Food Science & Human Nutrition

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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