posted on June 7, 2009

Sunday Morning Highlights

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

Sunrise Sessions

DNA techniques for food pathogens
Session 1, Sunday, 7–8 a.m.
Room 207C
Track: Science Fundamentals

This session will provide the fundamentals of molecular biology and cell physiology as they apply to development, implementation, and interpretation of molecular detection and subtyping approaches to detect and characterize foodborne pathogens. Molecular subtyping approaches to characterize foodborne pathogens include DNA band-based methods that generate fragment pattern data or “DNA fingerprint” types as well as DNA sequence-based approaches, which rely on generation of DNA sequence data for one or more loci in order to differentiate isolates belonging to a given pathogen. Although DNA band-based subtyping approaches (e.g., pulsed field gel electrophoresis and ribtotyping) have been most routinely employed to characterize foodborne pathogens, a wealth of DNA sequencing data is now available for foodborne pathogens. In addition, the recent emergence of next generation sequencing technologies promise increased available DNA sequence data for foodborne pathogens, where multiple genome sequences for a given pathogen can be compared to develop improved molecular detection assays and novel DNA sequence-based subtyping methods.

Case studies—Risk assessment for food allergens
Session 2, Sunday, 7–8 a.m.
Room 207D
Track: Applied Science

Food allergies have emerged in recent years as a serious public health concern for the food industry, and in response, the food industry has had to increasingly perform risk assessments to evaluate the effectiveness of allergen control programs and to drive appropriate labeling decisions. In this interactive session, attendees will participate in the decision-making processes for risk assessment surrounding real-world case studies. Attendees will be expected to have a fundamental knowledge of food allergies and allergen detection methodologies. Participants will learn the benefits of quantitative information and how to apply it as part of the risk assessment process.

Symposia

Resistant starch and health
Session 7, Sunday, 8:15–9:45 a.m.
Room 204A
Track: Science Fundamentals

Consumption of natural resistant starch by humans has been shown to result in decreased glycemic response in healthy individuals and diabetics, in addition to increased insulin sensitivity in healthy individuals. Also, natural resistant starch helps maintain a healthy colon and digestive system. There has been a steady increase in knowledge of the sources, uses, and physiological effects of resistant starch. However, it has only been in the past decade that the use of ingredients with high resistant starch content has occurred in foods. In this session, the impact of resistant starch on blood glucose response, satiety, and gut microbiota composition will be discussed, as will metabolism in animal models and individual human subjects. Study results that support the prevention of colon cancer by resistant starch will be examined.

Increased oleic soybean oil for food product formulation
Session 8, Sunday, 8:15–9:45 a.m.
Room 205AB
Track: New Products & Technologies

Efforts to reformulate food products to reduce or eliminate trans fats have led food manufacturers to seek alternatives to partially hydrogenated oils. To address this need, researchers in the U.S. soybean industry are developing soybean varieties including increased oleic soybeans, which contain an increased proportion of oleic acid vs linolenic and linoleic acids. The resulting oils have a high oxidative stability, similar to partially hydrogenated oils, but with 0 g trans fat per serving. Attendees at this United Soybean Board-sponsored session will learn the latest about increased oleic soybean oils, including mid- and high-oleic varieties. Panelists will discuss the fatty acid profile, functionality and stability testing, food product applications, supply, and expected timelines for commercialization. The panel will also address the health benefits and improved nutritional composition of a variety of enhanced-trait soybean oils available now and those currently in the research pipeline.

Fiber: The heart of whole grain
Session 10, Sunday, 8:15–9:45 a.m.
Room 203AB
Track: Applied Science

Research continues to demonstrate the important role that dietary fiber plays in the prevention of diabetes, heart disease, and other chronic diseases. Americans are only consuming, on average, 15 g of fiber a day, when the Institute of Medicine says we should be consuming, on average, 25–35 g of fiber daily. This session will highlight the link between fiber and whole grain benefits and will emphasize the importance of fiber in the diet for children. In addition, this session will discuss the challenges for defining fiber and whole grains and their regulatory implications. The symposium also will present the challenges and opportunities for fiber and whole grains in the “2010 Dietary Guidelines for Americans.”

Mind mapping the way to new menu item development
Session 12, Sunday, 8:15–9:45 a.m.
Room 207D
Track: Professional and Business Development

Mind mapping is a tool that has been used across disciplines to generate and classify ideas as an aid in problem solving and decision making. This session will give participants an overview of mind mapping and its application to new menu item development. Case studies will demonstrate how mind mapping works in product development, in the selection of new menu items in foodservice, and in recipe development for new items. The Research Chefs Association is collaborating and will participate in the recipe development segment.

The convergence of health and wellness and the environment: Drivers behind consumer choice
Session 13, Sunday, 8:15–9:45 a.m.
Room 204B
Track: Professional and Business Development

Consumers weigh the significance and convergence of several issues with every food purchase they make: the degree to which a product is sustainably produced, whether a product is organic, whether ingredients are locally sourced, and/or whether a product offers health or wellness benefits. In this session, experts who have made careers out of tracking consumer attitudes and behaviors will dissect issues driving consumers’ purchases of sustainable foods, how the media covers this global trend, and which companies successfully engage in green practices. Challenges faced by the food industry to produce sustainable products will be revealed, such as potential ethical implications, alterations in a product’s perceived healthfulness, and food policy consequences. A glimpse of what the future might hold also will be discussed.

Genomics: Status of the science and potential impact on the food industry
Session 15, Sunday, 8:15–9:45 a.m.
Room 204C
Track: Transformative Research

Can we use genetic information to personalize our diets in order to specifically improve health? If so, what is the business angle for food companies and genetic-testing companies? It would appear that, as a result of the recent sequencing of the human genome and the current availability of genetic tests, consumers may now have the tools to personalize their nutrient intakes. But is it that simple? In this session, participants will be updated on the status of the science of nutrigenomics. Specific examples of nutrient-gene interactions will be presented, as will gaps in our understanding that will need to filled in order to move forward. In addition, the barriers to commercialization of genetic tests and personalized foods will be discussed.

California Proposition 65: Foods are under siege!
Session 17, Sunday, 8:15–9:45 a.m.
Room 202AB
Track: Science Fundamentals

California passed the Safe Drinking Water and Toxic Enforcement Act of 1986, commonly referred to as Proposition 65. Foods and dietary supplements are known to contain numerous listed Proposition 65 chemicals, and it is the obligation of manufacturers and retailers of these products to assess their products against the law’s legal and regulatory requirements. Foods have been one of the major focus areas of Proposition 65 enforcement activities in the last several years, including the listing of highly visible chemicals, some difficult-to-defend lawsuits against food products, and warning notices now required for fresh fish containing mercury and French fries containing acrylamide. In addition, new regulatory initiatives on labeling of foods and the possible listing of some beneficial nutrients are on the horizon. It is critically important to raise the awareness level about Proposition 65’s potential impacts within the food industry. At this session, a food toxicologist, food attorney, and a food communications expert will share their perspectives on the current state of the scientific and regulatory issues surrounding this law.

Emerging research: Nanoscale food science, engineering, and technology
Session 18, Sunday, 8:15–9:45 a.m.
Room 201AB
Track: Transformative Research

The session will provide an overview of the current status of the nanotechnology in food and will elaborate future trends in research and development. Kumar Mallikarjunan and Joseph Marcy, both from the Virginia Polytechnic Institute, will moderate this event. Graciela Padua, University of Illinois, Urbana, will highlight the nanocomposite materials for food packaging applications, while Mallikarjunan will discuss how nutrients and therapeutics can be delivered in food through nanotechnology. Finally, Madhukar Varshney, Cornell University, will present on how nano-biosensors can be used to improve food safety, biosecurity, and product traceability.

Food science, nutrition, and skin: Lessons for the food producer and consumer on aging, beauty, and healthy skin
Session 19, Sunday, 8:15–9:45 a.m.
Room 208AB
Track: Science Fundamentals

The abundant use of vitamins and antioxidants by the cosmetic industry and their effects on skin care and on dermal health has been seriously underestimated, if not ignored, in the food science community. Not only could the topical application of these products determine the efficacy of these functional ingredients, but so could ingestion, which could be even more efficacious. This symposium will educate and decode the role of vitamins, essential fatty acids, and other nutraceuticals on skin health and their impact on the current needs of the consumer skin care industry. In addition, the session will provide a comprehensive knowledge of the relationship of nutrition and skin, as well as the current strategies in dermatological research. Target markets around age and gender have been heavily researched by the consumer product industry. The main pillars of their research, development, and marketing power are the pharmacological activity of nutraceuticals.

Best of NRI Grants
Session 21, Sunday, 8:15–9:45 a.m.
Room 207B

The National Research Initiative (NRI) of CSREES-USDA, with the help of the Institute of Food Technologists, will conduct its second Project Directors’ meeting. This year, awardees from the Improving Food Quality and Value Program will be joined by those from the Bioactive Food Components for Optimal Health Program. This session will highlight a few selected awardees to demonstrate the value of NRI programs to the food and nutrition scientists of IFT.