2024 International Symposium on the Properties of Water (ISOPOW)

event description

The Purdue University Department of Food Science, in collaboration with the Departments of Agricultural and Biological Engineering and Industrial and Molecular Pharmaceutics, is excited to host the 2024 ISOPOW XV (International Symposium on the Properties of Water) meeting in the Nelson Hall of Food Science and Purdue campus.  Co-organizers of the event also include the University of Minnesota’s Department of Food Science, Neutec Group, Inc., and Novasina. ISOPOW is a standing committee of IUFoST, the International Union of Food Science and Technology.

Dates of the ISOPOW XV event are June 11-13, 2024. This ISOPOW will celebrate the 50^th Anniversary of the gathering, acknowledging this milestone with contributions from former ISOPOW conference organizers and speakers, as well as focusing on the continued advancement of the understanding and exploitation of the properties of water in food, pharmaceutical, biological, and engineering materials.

The scientific program includes sessions on Day 1 dedicated to honoring the history of ISOPOW as well as the manifold contributions of professor Ted Labuza to the understanding of food materials science, water activity, and reaction kinetics. Day 2 features sessions on water in pharmaceutical materials, as well as water in food, biological, and engineered materials. The gala dinner will be held in a suite overlooking Purdue’s Ross-Ade football stadium. Day 3 features sessions on analytical techniques for water and water activity in complex systems, as well as emerging topics in understanding and exploiting the properties of water.

To enhance the conference experience, attendees are invited to attend a pre-conference social gathering the evening of June 10 and a post-conference tour of Fair Oaks Farms on June 14. Please indicate your interest in these activities when you register for the event.

Registration includes the pre-conference social gathering, as well as all meals and conference activities June 11-13. Standard registration is $500, and student registration is $250.

Register Today!

Contributed talks & Poster presentations

Attendees are invited to submit abstracts for contributed talks or poster presentations that align with the programmatic session themes. Poster presentations will occur on Tuesday, June 11, 2024. The scientific committee will review and select abstracts on a rolling basis beginning December 1, 2023 and continuing through May 15, 2024. Please submit your abstracts to isopowxv@purdue.edu. 

When submitting an abstract, please submit a title, author names and affiliations, along with an abstract no longer than 300 words encompassing the purpose of the research/overview of the topic and its importance, principal approaches and results, and major conclusions.

Sponsored Opportunity for Student Poster Presentations at ISOPOW: 

Thank you to our sponsors for supporting student registration and lodging costs for a select number of students to present posters at ISOPOW. Students interested in having their work considered for presentation and sponsorship at ISOPOW XV are encouraged to submit abstracts to isopowxv@purdue.edu in copy to msanmart@purdue.edu by May 1, 2024. Students should include in the subject line and body of email their interest in being considered for the ISOPOW student sponsorship opportunity. 

Thank you to our sponsors

        

sponsorship opportunities

In order to provide an outstanding experience, we are seeking some help in making this event happen. 

There are several ways that you or your company can provide support for the ISOPOW XV Symposium.  Here are some of the opportunities:

Financial Donor Level Benefits:

• $2,000 – 1 registration for the conference and your name in the program
• $5,000 – 2 registrations and increased name recognition in the program and on other media at the event
• $10,000 – 2 registrations and your company’s name featured on all programs, video boards and other materials, as well as space to feature analytical equipment and/or other company booth

Individual Events

• There are also opportunities to sponsor individual events such as meals, snack breaks, etc.  You can contact us for more information for this level of sponsorship.
• If you company produces a product that we could feature at a meal or snack time, we could also use product donations for these events!

Student Lodging and Registration

• If you would like to sponsor a student’s lodging and registration, donations in increments of $500 can help students afford to be a part of the symposium.

If you are interested in any of these sponsorship opportunities, you can contact Mike Caffee, mjcaffee@purdue.edu, or Lisa Mauer, mauer@purdue.edu, at the Purdue University Department of Food Science.

lodging information

A hotel block has been reserved at the Union Club Hotel on the Purdue University campus, located at 201 North Grant Street, West Lafayette, Indiana 47906. If you are interested in reserving a room in this block at the discounted rate, the deadline to book your reservation is May 15, 2024. We encourage interested individuals to reserve their room soon, as space may fill up quickly. Please use the link below to reserve your room.

ISOPOW Hotel Block

Program Schedule

DAY 1 (June 11):

Conference opener: ISOPOW President Yrjo Roos will contribute a session on the history of ISOPOW and its contributions over the past 50 years, as well as a talk titled “The Water Paradigm: MIT Legacy and Water Sorption”.

Session in Honor of Ted Labuza’s Contributions to the Understanding of Food Materials Science and Water Activity:

1. Job Ubbink, University of Minnesota, and Brent Anderson, Mars Inc. - Review of Ted Labuza’s history and contributions
2. Pilar Buera, Universidad de Buenos Aires - On the fruitful combination of thermodynamic, non-equilibrium and kinetic data for quality food production. An overview of the last 30 years.
3. Mohammad Shafiur Rahman, Sultan Qaboos University - Progress of food stability based on material science: A legacy of Ted Labuza’s innovative research
4. Lisa Mauer, Purdue University - From amorphous to crystalline and back again
5. Bhesh Bhandari, University of Queensland  - Quantitative prediction of crystallization of sugars in foods by measuring water activity
6. Dominique Champion, L'Institut Agro Dijon - University UBFC Bourgogne Franche Comté
7. Rich Hartel, University of Wisconsin - Moisture migration in frozen systems
8. Hiroshi Nakagawa, Japan Atomic Energy Agency - Structure and dynamics of protein hydration water as a function of water activity studied by quasi-elastic neutron scattering and molecular dynamics simulation
9. Job Ubbink, University of Minnesota - Water management of meat analogue matrices
10. Laurent Forny, Nestlé Product Technology Centre Coffee - The role of water along the industrial value chain – the example of soluble coffee
11. Evening poster session

DAY 2 (June 12):

Water in pharmaceutical systems:

1. Sandro Mastevic, Purdue University - Cryopreservation of human cells
2. David Lechuga-Ballesteros, Astra Zeneca - Long-term stability prediction of low-moisture biologics formulations
3. Joe Lubach, Genentech -Understanding the role of water in pharmaceutical materials using solid-state NMR spectroscopy
4. Raj Suryanarayanan, University of Minnesota - State of water in pharmaceuticals – implications on stability
5. Lynne Taylor, Purdue University - Water-induced phase separation in drug-polymer blends
6. Susan Reutzel-Edens, SuRE Pharma Consulting - Crystal Hydrates: Predicting structure-stability relationships under real-world conditions
7. Jeremy M Merritt, Eli Lilly - Disproportionation modeling of pharmaceutical salts: Recent model updates and applications

Water in Food, Biological, and Engineering Materials:

1. Dan Burnett, Surface Measurement Systems - Effect of relative humidity and drying conditions on the BET surface area of food and pharmaceutical ingredients
2. Jorge Welti-Chanes & Viridiana Tejada-Ortigoza - Tailoring novel food ingredients through water sorption properties
3. Pedro J. Fito-Suñer, Universidad Politécnica de Valencia, Spain - Low energy spectrophotometric techniques to determine the interactions of water with biological tissue
4. Gustavo F. Gutiérrez-López, Instituto Politécnico Nacional, Mexico City - Micro and nano-structuring and water control in food systems
5. Edgar Chavez (presented by Laurent Forny), Nestle, Orbe, Switzerland – Sintering of food powder mixtures: influence of addition of a non-sintering ingredient
6. Kurt Ristroph, Purdue University - Spray dried nanoparticle powders exhibit good stability against drug crystallization under humid conditions
7. Tere Carvajal, Purdue University - Effect of Surface Chemistry and Humidity on Powder Interactions 

Gala dinner in the Buchanan room at the Ross-Ade football stadium

DAY 3 (June 13):

Analytical techniques for water and water activity in complex systems:

1. Brady Carter, Novasina - History of water activity testing instrumentation
2. Brad Marks, Michigan State University - Water activity change at elevated temperatures
3. Michael Lally, Lighthouse Instruments - Headspace analysis of water vapor pressure
4. Mary Galloway, AquaLab, Developments in moisture sorption isotherm measurement
5. Eric Munson, KAS and Purdue University – Understanding the role of water in lyophilized formulations using solid-state NMR spectroscopy

Water in Food, Biological, and Engineering Materials (continued):

1. Caitlin Proctor, Purdue University - Controlling microbial growth in engineered water systems
2. Halis Simsek, Purdue University – Biodegradability and bioavailability of dissolved substances in aquaculture effluent: Performance of indigenous bacteria, cyanobacteria, and green microalgae
3. Tomochika Sogabe, Yuichi Kashiwakura, and Kiyoshi Kawai, B Food Science Co, Ltd., Japan – Prediction models for glass transition and water sorption behaviors of hydrogenated starch hydrolysates
4. Gebremedhin Gebremical, University of Bologna - Plasma-Activated Water (PAW) and annealing effects on sorption isotherms and thermodynamic properties of potato starch
5. Federico Drudi, University of Bologna – Moisture sorption isotherms of Parmigiano-Reggiano cheese
6. Tian Li, Purdue University – Atmospheric water harvesting
7. Closing session

Poster Session

The poster session will be held in the evening on the first day of the conference, June 11. The following posters will be presented:

• Benjamin Peng, Job Ubbink. University of Minnesota - Nucleation and Formation of Ice in Dilute and Concentrated Water-Maltodextrin: Effects of maltodextrin molecular weight, concentration, and freezing rate.
• Michelle Cousineau. Purdue University - Using FT-FRAP and Image Reconstruction to Measure Mobility of Water Induced Phase Separation in Amorphous Solid Dispersions.
• Rui Zhu, Lisa Mauer. Purdue University - The effects of sucrose and NaCl on thermal properties of wheat starch.
• Didem Sozeri Atik, Dieyckson Freire, Richard W. Hartel. University of Wisconsin, University of Minnesota - Structural and compositional properties of commercial non-dairy frozen desserts.
• McKenna Helder, Richard W. Hartel. University of Wisconsin - Investigating moisture migration in frozen desert systems using Micro-CT.
• Bibek Raut, Jiangshan Wang, Skyler Campbell, Kyungyeon Ra, Gopal Palla, Mohit S. Verma. Purdue University, Duke University - Portable On-Farm Device for Nucleic Acid Tests Using Paper Sensors.
• Hector Lozano, Tere Carvajal. Purdue University - Water Effect in Food Powders with a surface understanding approach.
• Haoyu Wang, Bela J. Muhialdin, Cecilia Flores Sanchez, Hiroshi Nakagawa, Job Ubbink. University of Minnesota - Water Holding Capacity and Swelling Anisotropy of Extruded Pea Protein Isolate (PPI) Matrices.
• Fangze Ma, Benjamin Peng, Job Ubbink. University of Minnesota - Determination of glass transition temperature of fully amorphous lactose powders with the presence of water and lactic acid.
• Nafisa Rafiq, Mohit S. Verma. Purdue University - A Portable Water-Based Heating System for Point-of-Care Diagnostics Using Loop-Mediated Isothermal Amplification (LAMP) Assay.
• Laura Bran, Simerdeep Kaur, Mohit S. Verma. Purdue University - Development of paper-based biosensor for the detection of inflammatory blood biomarker in cattle.
• Daniel Hauersperger. Purdue University - The Evaluation of Diffisivity and Shrinkage during the Drying of Extruded Semolina Pasta.
• Cindy Mayorga, Mohit Verma. Purdue University - Colorimetric paper-based Loop-mediated isothermal Amplification (LAMP) devide for pathogen detection.
• Noriaki Kitagawa, Bruce Hamaker, Lisa Mauer. Nagase Viita and Purdue University - Developing Sucrose Replacers: Investigating oligosaccharide effects on wheat starch for mechanistic insights and structural perspectives.
• Adrienne Voelker, Lynne Taylor, Lisa Mauer. Purdue University - Altering the crystallization tendency of amorphous sucrose.
• Paige Smith, Lisa Mauer. Purdue University - Preconditioning starch in oligosaccharide solutions to alter starch functionality.
• Lisa Mauer, Matt Allan, Erica Grush, Bartek Rajwa, Christian Butzke. Purdue University - Water activity of wines and spirits.
• Kathryn Johnson, Lisa Mauer. Purdue University - Effects of storage RH and co-formulation on moisture sorption and amylopectin retrogradation in gelatinized starch lyophiles.
• Matt Allan, MaryClaire Chamberlain, Erica Grush, Bridget Owens, Lisa Mauer. Purdue University - RH-Temperature stability maps of hydrate forming deliquescence crystalline ingredients: caffeine, trehalose, and lactose.
• Travis Woodbury, Lisa Mauer. Purdue University - Oligosaccharides as sucrose replacers in wire-cut cookies.