| January 17, 2025 | The Evolution of Food Engineering
| Dennis Heldman, the Ohio State University |
| January 24, 2025 | Frozen Foods in a Sustainable World: Opportunities and Demands | Sanjay Gummalla, American Frozen Foods Institute
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| January 31, 2025 | Ultrasonic Non-Thermal Drying: A Sustainable Solution for Preserving Heat-Sensitive Plant-Based Foods and Ingredients | Hao Feng, North Carolina A and T University |
| February 7, 2025 | Value Addition of Agricultural and Food Waste | Praveen Kolar, North Carolina State University |
| February 14, 2025 | Novel Ultra Accelerated Shelf-Life Test for Shelf-Stable Products | Dharmendra Mishra, Purdue University |
| February 21, 2025 | Limited proteolysis advances plant protein aggregation for diverse applications | Da Chen, Purdue University |
| February 28, 2025 | Pulsed light and cold-plasma based Non-thermal Treatments for Microbial Food Safety | Bruno Carciofi, University of California Davis |
| March 7, 2025 | Modeling inactivation of pathogens for advancing validation of nonthermal processes | Kaitlyn Casulli, University of Georgia |
| March 14, 2025 | Fundamentals and Applications of UV-C Technology in Beverage Treatment | Ankit Patras, Tennessee State University |
| March 21, 2025 | Sustainability in food processing | Minliang Yang, North Carolina State University |
| March 28, 2025 | Empowering resilient agriculture and food systems through sustainable and intelligent bioprocessing | Yiming Feng, Virginia Tech |
| April 4, 2025 | Soft matter approaches for structuring oil | Braulio Macias Rodriguez, University of Illinois Urbana Champaign |