UFF Upcycled Food Symposium III - Day 2

Join us for Day Two of an engaging virtual symposium with global participants. An inspiring and informative two days of learning, a global scientific convening on upcycled food innovation! Day One information can be found here. Speakers and session schedule to be announced!

Dr. Simona Grasso, Ad Astra Fellow & Assistant Professor, School of Agriculture and Food Science, University College Dublin, Ireland

Panel: Upcycling Challenges and Opportunities

Dr Simona Grasso is an Assistant Professor and Ad Astra Fellow in Food Science & Nutrition at University College Dublin. A food scientist by background, she has a first class honours BSc and MSc in Food Science from the University of Catania in Italy and a PhD from University College Dublin in Ireland. Her research interests span the development and characterisation of new foods that are both nutritious and sustainable, covering every step of the product development journey, from recipe development and prototype manufacturing to food characterization, sensory analyses and consumer studies. She has been researching upcycled foods since 2019.

Dr. Lara Ramdin, UFF Board Member/Scientific Committee Chair, USA

Dr. Lara Ramdin is a systems and design thinking leader at the forefront of innovation and sustainability. With executive experience spanning Unilever, Estée Lauder, Molson Coors, Dole Sunshine Company, and Upcycled Foods Inc., she brings a unique perspective to transforming complex food systems. A passionate advocate for shifting from extractive to circular models, Lara focuses her work at the intersection of food, climate, and consumer empowerment. She champions access to nutritious, sustainable foods that promote longer, healthier lives—advancing the food-as-medicine movement with purpose and precision. As Chief Scientist and Ambassador for FoodxClimate, and a board member of the Upcycled Food Foundation, Lara drives scientific progress in upcycling through her leadership of the Research Fellows Program and as Co-Chair of the Scientific Committee. She also serves as Chair of the IFT Trends Group and Chair-Elect of the IFT Sustainable Food Systems Division. Often called the “Upcycling Queen,” Lara is known for transforming overlooked by-products into nutrient-dense, high-quality ingredients—cutting food waste while tackling food insecurity head-on. Her work lives at the nexus of science, sustainability, and social impact, making her a recognized thought leader shaping the future of food. Lara is also an Emeritus Board Member of the Upcycled Food Association, where her visionary leadership continues to influence food system innovation that nourishes both people and the planet.

DeAndra Forde, MPH, PhD Nutrition Student, Drexel University, USA

Lightning Talk: Culinary Home Empowerment for Food Waste Prevention and Minimization: Culturally Tailored Intervention for Caribbean and Latin Americans in the United States (CHEF – WPM: C/LA)

DeAndra Forde, MPH (she/her), known as D by her colleagues, family, and friends, is a passionate and purpose-driven public health professional currently pursuing her Doctorate at Drexel University as a second-year student. Her research focuses on minimizing food waste, aligning with her academic interests and her commitment to sustainability and community well-being. D is dedicated to creating a more equitable and sustainable food system. She has a background in dietetics and is Registered Dietitian Eligible. Her journey into the realm of food and nutrition is deeply personal, rooted in her love for cooking, entertaining, and sharing her cultural heritage through food. She believes that food is more than just nourishment; it serves as a tool for connection, education, and change.

Liz Weaver, Director of Marketing & Business Development, GTF Technologies, USA

Lightning Talk: From Waste Stream to Revenue Stream: What It Takes to Scale Food Upcycling.

This session explores what it takes to move food upcycling from concept to commercialization. Liz will discuss the technical, operational, and economic considerations that determine whether an upcycling program succeeds at scale, including ingredient stabilization, shelf-life considerations, supply chain logistics, quality consistency, regulatory considerations, and end-market development. Drawing from real-world examples across food manufacturing, attendees will gain insight into how processing technologies, strategic partnerships, and ingredient innovation can unlock new revenue streams while reducing waste. The discussion will highlight practical pathways for converting byproducts into marketable ingredients and products, helping organizations bridge the gap between sustainability goals and business performance. Attendees will leave with a clearer understanding of the infrastructure, decision-making frameworks, and collaborative approaches required to create scalable, economically viable upcycling programs that drive both environmental and financial impact.

Brew-ty Bites, University of Alberta Student Team, Canada

Lightning Talk: Going from Brew to Bite - Engineering Our Upcycled Spent Grain Pretzel Bites

The focus of this presentation is to showcase our product, which stands at the forefront of the new wave of sustainable consumer goods. It fills the gap for nutritious, locally sourced, and affordable snack foods. By incorporating spent grains, a nutrient-dense by-product of the beer-brewing process, we drive the circular economy of breweries, transforming what would be used as animal food or waste into a food source and defining our role in a sustainable future. This product was developed for the University of Alberta Food Product Development capstone course, in which we collaborated with Susgrainable and Top Health Ingredients to source spent grains and supplemental plant proteins, respectively. Ultimately, this venture highlights the critical importance of academia and industry support in driving global shifts toward innovative products; these collaborations provide students and young entrepreneurs with the opportunity to develop products for tangible, transparent, and regenerative food systems that we are actively demanding. 

Dr. Andrew Tait, Ph.D., Founder Tait Labs, Affiliate Associate Professor, Concordia University, Canada

Keynote: Canadian Upcycling Regulatory Updates 

Dr. Andrew Tait, Ph.D. in Chemistry (University of British Columbia) and Affiliate Associate Professor at Concordia University, is an entrepreneur and researcher bridging traditional medicine, modern science, and sustainable innovation. As founder of Tait Laboratories Inc., he pioneered the upcycling of citrus peels into MS+ Mandarin Skin Plus®, a natural digestive aid that has reached thousands of people across North America. His team’s 2017 studies revealed potent anti-inflammatory and gut-protective effects of specific citrus peels, insights now validated by genetic discoveries in wild mandarins. With multiple patents, clinical trials underway, and expertise navigating Canada’s Natural Health Product Regulations, Dr. Tait works at the intersection of science, regulation, and commercialization. His latest projects extend beyond citrus, exploring how invasive species like green crab shells can be transformed into valuable health products. At the heart of his work is a vision that food waste is medicine—unlocking solutions that benefit both human health and the planet.