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title: "Roger Smith FoodTech Conference"
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I think food science is a fascinating field that is almost always misunderstood and very often misjudged, mostly because the way it is portrayed in the media tends to blur the line between the tools and their application. This is unfortunate because the same tools that can be used to produce highly-processed, nutrient-poor convenience foods are also used to preserve highly perishable, nutrient-dense commodities. There are interesting and innovative ideas coming from the fields of food science and food processing nowadays, but their commercial adoption requires consumer acceptance and consumer education. 

With that in mind, I decided to get involved and speak at the [<span style="color:green">2014 Roger Smith FoodTech Conference</span>](http://www.thefoodconference.com) in New York City, a non-academic conference with the theme: *An Exploration of Our Ambiguous Love, Hate, and Fear of Food Technologies*, to talk about novel non-thermal food preservation technologies.  
<commit_msg>Update FoodTechConference.md<commit_after>---
layout: page
title: "Roger Smith FoodTech Conference"
date: 
modified:
excerpt:
image:
  feature: white.png
---
I think food science is a fascinating field that is almost always misunderstood and very often misjudged, mostly because the way it is portrayed in the media tends to blur the line between the tools and their application. This is unfortunate because the same tools that can be used to produce highly-processed, nutrient-poor convenience foods are also used to preserve highly perishable, nutrient-dense commodities. There are interesting and innovative ideas in food processing nowadays, but their commercial adoption requires consumer acceptance and consumer education. 

With that in mind, I decided to get involved and speak at the [<span style="color:green">2014 Roger Smith FoodTech Conference</span>](http://www.thefoodconference.com) in New York City, a non-academic conference with the theme *An Exploration of Our Ambiguous Love, Hate, and Fear of Food Technologies*. I was part of a panel discussion titled *The Future is Now* where I talked about two novel non-thermal food preservation technologies, namely High Pressure Processing and UV-Pasteurization.  

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