AI in the Food Industry: The Next Industrial Revolution from Farm to Fork

When
28 Feb 2024
1:00 PM - 2:00 PM
Location
Via Zoom

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AI in the Food Industry: The Next Industrial Revolution from Farm to Fork

Our presenters:

Dr Kai Knoerzer, Principal Research Scientist at CSIRO

Dr. Kai Knoerzer is a food process engineer with a BSc in Process Engineering, MSc in Chemical Engineering, and a PhD (summa cum laude) in Food Process Engineering from Karlsruhe Institute of Technology, Germany. His postdoctoral career started in 2006 with Food Science Australia, a joint venture between CSIRO and the Victorian Government, leading to his role as a Principal Research Scientist in CSIRO Agriculture and Food.

Kai specialises in innovative food processing technologies, including high-pressure thermal processing, ultrasonics/megasonics, and advanced extrusion. His scholarly contributions include over 100 peer-reviewed papers, conference proceedings, book chapters, 7 patents, and more than 150 national and international conference presentations. He has edited 5 books and is the Editor-in-Chief for “Innovative Food Processing Technologies – A Comprehensive Review.”

His work also encompasses artificial neural networks and AI, heading the AI strategy for CSIRO’s Food Program. Kai’s involvement in the International Division of IFT and various international awards highlight his significant impact on food science and technology.

Dr Jordan Pennells, Postdoctoral Research Fellow at CSIRO

Jordan holds dual degrees in Chemical Engineering and Evolutionary Genetics after graduating from the University of Queensland in 2017. His PhD was conferred from the University of Queensland in 2022 with a thesis entitled "Sorghum as a Novel Biomass for the Sustainable Production of Cellulose Nanofibres", which presented an inquiry into quality, sustainability, and statistical variability in biomass-based materials engineering. Now at CSIRO, Jordan is at the interface between food research and industrial production, focusing on the material transformation that occurs during twin-screw extrusion to generate a range of different food products, including plant-based meat. His postdoctoral research project revolves around the significant challenge of predicting food extrusion outcomes to streamline industrial production, with the broader goal of enabling a deeper mechanistic understanding of the food extrusion process.

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