Effective Technology Transfer and Scale Up
Effective Technology Transfer and Scale Up of Novel Technologies for Commercialization
Thursday, September 17 @ 5:00 pm – 7:30 pm
Board Meeting from 4:00 PM – 5:00 PM
About the Presentation:
For applied fields such as food science, the ultimate end goal is the transfer of research data from the laboratory into real-world processes and technologies that will improve our food supply. In moving from early mechanistic research to later proofs-of-concept to pilot plant operations to full commercialization, different approaches are required, typically requiring the recruitment of successive teams of collaborators. Technology transfer across this continuum is the means by which novel processes and technologies are commercialized.
Beyond a simple directive of “make it bigger, faster, and cheaper”, effective technology transfer identifies the key elements of value and significance in applied research so as to increase the likelihood of success in commercial application. From science communication and identifying industrial collaborators, to cost engineering and regulatory compliance, this presentation will discuss technology transfer strategies that support the stages of scaling novel technologies towards commercialization.
Dr. Brendan A. Niemira, Ph.D.
Chief Science & Technology Officer
Institute of Food Technologists
Bio
Dr. Brendan A. Niemira, PhD is the Chief Science and Technology Officer of IFT, the Institute of Food Technologists based in Chicago, IL. He is a graduate of the University of Chicago (AB) and Michigan State University (PhD) and holds certifications in government affairs from American University and Georgetown. As CSTO, Dr. Niemira provides strategic direction and vision for all of IFT’s scientific and technical initiatives, including journals, scientific education programming, science policy, and advocacy. Following a 26-year research microbiology career with USDA-ARS, Dr. Niemira is recognized as a leading subject matter expert in cold plasma, irradiation, and other nonthermal food processing technologies. He is the co-editor and author of a well-regarded reference text, holds two patents, and has published more than 200 peer-reviewed research articles, book chapters, and critical reviews related to food microbiology and food safety. Dr. Niemira is a Fellow of IFT and has served on IFT’s Board of Directors. He is the recipient of the Department of Defense Award for Excellence and the Federal Laboratory Consortium Technology Transfer Innovation Award.
Menu
Assorted Pizzas, Antipasti Station, Filetto di Manzo Wellington, Insalata della Casa, Coconut battered fried shrimp, fresh seasonal fruit & dessert station, and more!
See Full Menu
Filetto di Manzo Wellington – Puff pastries stuffed with beef filet, & wild mushroom, marsala wine sauce
Insalata della Casa – Organic greens, olives, peppers, tomato, ricotta, cucumber, vinaigrette
Fresh Mozzarella, grape tomatoes and watermelon skewer with E.V.O.O
Coconut battered fried shrimp with Lemoncello sweet sauce
Homemade fried ravioli stuffed with spinach ricotta cheese
Homemade mini meatballs served with tomato-basil sauce
Assorted specialty pizzas
Bruschette – Baked goat cheese, grilled bruschette, relishes of olives, tomatoes, mozzarella
Fresh seasonal fruit and Dessert station
Pricing
| $60 | Members |
| $70 | Non-Members |