UNIVERSITY PARK, Pa. — The Department of Food Science in Penn State’s College of Agricultural Sciences and the honor society Phi Tau Sigma are hosting “Food Science in Action,” a one-day virtual symposium to be held via Zoom from 9 a.m. to 4 p.m., April 23.

The goal of this symposium is to highlight new initiatives in the food industry, discuss social justice issues, and showcase student research and achievements, noted Jennifer Goza, a doctoral candidate in food science.

“The pandemic and events of 2020 have brought many important issues to the forefront in the food industry, including disruptions in the conventional supply chain, calls for improved awareness of social injustice, and new questions about mechanisms of the loss of taste and smell due to COVID-19,” she said.

Faculty and industry professionals will speak on a variety of topics, beginning with an opening presentation by Riana Lynn, chief executive officer of Texas-based Journey Foods, who will discuss artificial intelligence in product development.

A session on diversity, equity and inclusion will feature panelists Luan Blancher, associate category manager, Givaudan Flavors Corp.; Karma James-Dulin, senior food scientist, Standard Process Inc.; Claudia Espinel, senior manager for diversity, equity, inclusion and international programs, ‎Institute of Food Technologists; and Gamini Mendis, assistant professor of engineering, Penn State Behrend.

Penn State food scientists John Hayes and Alyssa Bakke will speak on the link between COVID-19 and anosmia, while keynote speaker Ruben Morawicki, associate professor of bioprocessing at the University of Arkansas, will discuss sustainability in the food industry. Food science students will present posters of their research conducted in the last year.

Registration is free, visit this link. Participants who register by April 14 will receive a “swag bag” (supplies are limited).

As the official honor society of food science and technology, Phi Tau Sigma’s objective is to facilitate exchange of scientific knowledge and to support the pursuit of innovation.