posted on June 7, 2009

Sunday Afternoon Highlights

The titles of sessions addressing the theme “Food Science from Producer to Consumer” are indicated in green.

New Products & Technologies

NPT Showcase
Session 62, Sunday, 3–5 p.m.
Hall A
Track: New Products & Technologies

Topics include:
• Agave: A fiber with unique functionality
• Healthy, gluten-free cereal crisps featuring soluble fiber and protein: An innovative solution to weight management
• GanedenBC30: The probiotic solution for functional foods and beverages
• Simultaneous measurement of moisture content and water activity with the AquaLab DUO
• Rheology and tribolgy as a tool for characterizing reduced-fat foods
• Process and performance of a modified potassium chloride for the use in sodium reduction in foods
• PACK-in-MAP: A way to design modified atmosphere packaging for fresh produce

Panel Discussions

Assessing the effects of nutrients in humans: The new paradigm of evidence-based nutrition
Session 49, Sunday, 1:30–3 p.m.
Room 208AB
Track: Science Fundamentals

The objective of this session is two-fold: (1) To communicate the limitations and drawbacks of relying on evidence-based medicine for the evaluation of nutrition science; and (2) to outline potential new approaches that can be created for evidence-based nutrition—approaches that draw from basic, observational, and clinical research designs to assess nutrient efficacy and safety for making decisions on patient care and public policy. The session will involve senior academic investigators who have addressed this topic and the advantages, limitations, and challenges of contributions from each research approach, including new information now being obtained from metabolomic and nutrigenomic studies. The presentations and discussions will have direct applicability to issues such as the development of the “2010 Dietary Guidelines for Americans” by the U.S. Dept. of Health and Human Services and the U.S. Dept. of Agriculture, the evidence-based nutrition guidelines for prevention and therapy by the American Dietetics Assn., and the proposed evidence-based review systems for the scientific evaluation of health claims by the U.S. Food and Drug Administration.

Symposia

Starch modification through biotechnology
Session 33, Sunday, 1:30–3 p.m.
Room 204A
Track: Applied Science

There are several excellent efforts by biotechnology groups worldwide to enhance knowledge in the genomics of starch production and polymer properties at the molecular levels in the development of novel starch properties. Food markets are highly fragmented and food starches—both modified and unmodified—have very diverse applications in many food segments. Starches and their various derivatives are used in hundreds of processed-food products. Modifications that can be achieved through transgenic means, by which genes for new enzymes are introduced into corn from other plants, will be presented. The pace of technological change seems to accelerate continually, and the opportunities for novel starches and the derivatives remain attractive going forward. This session will provide insights into current experience and provide examples of what may lie ahead to capture new opportunities with novel functionalities in food markets.

The science and economics behind sustainable dairy processing
Session 35, Sunday, 1:30–3 p.m.
Room 207D
Track: Applied Science

The dairy processing sector is striving to lower its contribution to greenhouse gasses, primarily by adopting sustainable processing practices. Prime among these is the focus on improving energy efficiency because lower energy input is attractive financially and is environmentally beneficial. Energy efficiency is improved by retrofitting existing systems and by introducing new technology. Science is currently being developed to address sustainability in a thorough, disciplined manner. This session features university-based research that focus on energy costs and best practices to lower energy usage.

Everyday ethics for the food scientist: Ethics in research, education, and the workplace
Session 36, Sunday, 1:30–3 p.m.
Room 202AB
Track: Professional and Business Development

We are continually being asked to make ethical decisions in our research and the workplace as well as in our personal lives. There have been many examples of businesses making wrong choices because they are trying to be on top, and the outcomes paint a harsh and problematic picture of what can happen when ethics are neglected. Similarly, individuals are confronted with day-to-day decisions in which personal values may conflict with those of the organizational norms of their business or institution. Speakers at this symposium will address some of the latest ethical issues and concerns, resources available for teaching ethics, best practices in the classroom, and how students can implement decision-making strategies into their everyday lives based on sound ethical judgment.

Low-calorie sweeteners: What’s new and what’s true?
Session 37, Sunday, 1:30–3 p.m.
Room 201AB
Track: New Products & Technologies

This session will address consumer trends, awareness, and acceptance of low-calorie sweeteners; bringing natural low-calorie sweeteners to market; the benefits of low-calorie sweeteners; the latest information on the safety of low-calorie sweeteners; and, importantly, communicating this information to consumers—the food industry’s customers.

Galactooligosaccharides: From mother’s milk to mainstream foods
Session 41, Sunday, 1:30–3 p.m.
Room 210D
Track: New Products & Technologies

Galactooligosaccharides (GOS) has gained considerable interest as a prebiotic. However, GOS may also play an immune protective role via other mechanisms, such as anti-adherence of pathogens. The prebiotic effects of GOS are supported by more than 20 clinical studies. GOS also affords immune protection, modulating levels of immune biomarkers as well as health outcomes, such as infection and fever. In addition to health benefits, GOS has wide application opportunities due to its physicochemical properties. For example, it provides limited contribution to viscosity, is highly stable under severe processing conditions and low pH, and has good solubility. GOS also provides a positive impact on texture, mouthfeel, and flavor. This presentation will provide an overview of the origins and chemistry of GOS, identify health benefits, introduce opportunities of GOS for the food industry, and describe commercial ingredients and their manufacturing processes.

Natural therapeutic intervention in arthritis and inflammatory diseases
Session 42, Sunday, 1:30–3 p.m.
Room 209AB
Track: Applied Science

In an aging society, there has been an increasing need to improve the quality of life and find alternatives to drugs. This has led to an upsurge of research and knowledge in natural substances that address conditions common to aging, such as arthritis. It is estimated that some form of arthritis affects one in every eight Americans. Therefore, treating arthritis, as well as other inflammatory diseases, through natural means is vital to any integrative physician.

Dry peas, lentils, and chickpeas are not just for soups anymore: Explore new applications for legumes and legume flour in processed foods
Session 43, Sunday, 1:30–3 p.m.
Room 204C
Track: New Products & Technologies

When consumers think of dry peas, lentils, chickpeas, and other beans, they think about soup, or maybe hummus. Now, there is a vast array of new uses for legumes in processed foods. Legume flours/powders have emerged in recent years as a functional ingredient that can enhance the nutritional profile of many food systems. This educational session will focus on the functionality of legumes in various forms. The latest scientific research will be presented that shows that legumes provide significant benefits to human health. Find out how to develop formulations for breads, biscuits, cookies, beverages, tortillas, nutrition/power/energy bars, dry starch mixes, flatbreads, pizza crusts, vegetarian spreads, sauces, and more.

The powerful combination of innovation and efficiency
Session 44, Sunday, 1:30–3 p.m.
Room 203AB
Track: Applied Science

Consumers want food to be easy and interesting. Product developers deliver profit through innovation based on stated consumer needs/preferences. One way to deliver against both sets of priorities is to have foods that multitask on key health issues as a central new product ingredient. This session will demonstrate how to connect the food and nutrition sciences with the current consumer trends and supply chain realities. The session will focus on health synergies—in areas such as heart health, diabetes, obesity, and gut—provided by specific foods and illustrate how these multi-taskers can drive product and application ideation.

The global food safety initiative: Harmonizing food safety standards
Session 46, Sunday, 1:30–3 p.m.
Room 205AB
Track: Professional and Business Development

Ensuring food safety is a major concern in the global food supply. As a result, the Food Business Forum launched the Global Food Safety Initiative (GFSI) in May 2000. GFSI has three business objectives: (1) Achieve a harmonization of food safety management system standards through a benchmarking process; (2) improve cost efficiency throughout the food supply chain through a common acceptance of recognized standards; and (3) provide a unique international stakeholder platform for networking, knowledge exchange, and sharing of best food safety practices and information. This symposium will discuss the GFSI initiative, compare the benchmarked standards, and detail the certification process in order to provide critical information to make the proper management decision with regard to the certification process. In addition, it will present a case study on the process a food plant used to obtain certification of their food safety management system.

Ensuring chemical safety of imported Chinese food products
Session 47, Sunday, 1:30–3 p.m.
Room 206AB
Track: Applied Science

Recent outbreaks linked to imported pet food ingredients in the U.S. and infant dairy formula in China have caused food safety alerts and detention of imported dairy products. Melamine, a chemical used in fertilizer and plastic products, has been identified as a key intentional contaminant associated with these tainted food products. In order to ensure food safety and prevent melamine contamination, the background of the issue and advanced analysis techniques for chemical contaminants need to be understood. New food safety laws recently issued in China are evidence of the Chinese government further safeguarding food products. In this symposium, experts from government and academia will provide insight into exiting problems, the rapid detection techniques for chemical contaminants, including melamine, as well as new Chinese food safety regulations.

Emerging food safety intervention technologies: Lessons learned and getting it right the first time
Session 48, Sunday, 1:30–3 p.m.
Room 201D
Track: Applied Science

Consumers are increasingly demanding fresh foods that are totally devoid of both microbiological and toxicological risk. In recent years, many nonthermal, biocontrol, and thermal technologies have emerged with the potential to reduce the levels of foodborne pathogens with minimal effect on food product quality. However, in order to gain regulatory approval for these new processes, technology developers and food processors must prove the chemical and toxicological safety of their technologies to regulatory agencies and win approval from consumers and consumer groups in the court of public opinion. This program will offer a unique opportunity to learn from government and industry scientists pertaining to risk assessments needed for approval and adoption by regulatory agencies and the food processing industry, including lessons learned from the past.