IFT Live 2012

posted on June 8, 2009

Monday’s Afternoon Highlights
Note: The titles of sessions addressing the theme “Food Science from Producer to Consumer” are indicated in green.

Panel Discussions

The role of food biotechnology in agricultural sustainability
Session 131, Monday, 1:30–3 p.m.
Room 206AB
Track: New Products & Technologies

This session will address plant and animal biotechnology developments and their impact on sustainability. In addition, consumer attitudes toward biotechnology and the increased need for food over the next decade to meet population growth will be discussed.

From land wars to “Star Wars:” Packaging is always your first line of defense
Session 138, Monday, 1:30–3 p.m.
Ballroom A
Track: Transformative Research

The Food Packaging Division offers two speakers on packaging. The first speaker will look at military feeding today and how it has successfully evolved from the Napoleonic wars. The lecture will present an overview on the food science and food packaging behind providing a quality meal to a soldier in the field. The second speaker will look at similar issues with a different venue: how to provide astronauts with quality meals in space, especially when they will be away from access to refrigeration for 3–5 years. This unique session will include an opportunity to review the packaging posters, enjoy networking while grazing, and hear the lecture by the Packaging Division’s Riester-Davis winner.

Preparing for success in the global marketplace: A panel discussion for new professionals
Session 146, Monday, 1:30–3 p.m.
Room 208AB
Track: Professional and Business Development

As international growth continues to play an important role within the food industry, it is critical that recent graduates and new professionals are equipped with the knowledge and tools to succeed in the global marketplace. This session will host a panel of four speakers, each with strong international experience in some of the fastest-growing global markets in the world (China, Brazil, India, and the Middle East). In this discussion setting, professionals will share their knowledge, expertise, and international work experience and provide insight and advice for those interested in an international career. Audience participants will have the opportunity to engage, ask questions, and network with these knowledgeable professionals. Attendees will leave the session with a greater understanding of the global marketplace and what it will take to lead a successful international career.

Late-breaking session: Designing foods for turbulent times
Session 147, Monday, 1:30–3 p.m.
Room 201AB

This panel discussion will bring together four industry leaders to discuss the impact of the turbulent economic times on food product development and marketing. The panelists include representatives from Heinz USA, Hershey Foods, Dairy Queen International, and ConAgra Foods. These four companies have a strong consumer presence so they are in a unique position to judge the impact of our economic downturn on the development of food products. The panelists will be able to discuss the impact in both retail foods and foodservice. Each panelist will make a short presentation about their perspective on the influence of the economy on the food industry, and then all will participate in the panel discussion.

Symposia

Global research and development trends in marine nutraceuticals
Session 130, Monday, 1:30–3 p.m.
Room 201D
Track: Applied Science

The session will include remarks on the current state of the global marine nutraceutical industry and research and development with special emphasis on developments in Asia and Europe. Each presentation will cover the marine bioresources for nutraceuticals, products in the global markets, and their claimed functions. Also discussed will be emerging products and their source, production methods, and the current, ongoing R&D and challenges in marine nutraceuticals in different parts of the world, along with future developments in marine nutraceutical industry and research.

Citrus flavors: Their fundamentals, analysis, and applications
Session 132, Monday, 1:30–3 p.m.
Room 207A
Track: Applied Science

Most of the flavor from citrus comes either from the peel oil (essential oils) or from the volatiles recovered from the commercial concentration of citrus juices. Those volatiles are collected and separated into essence oil and water-phase essence. Citrus oils and essences contribute to juice quality and also are used to enhance juices and other food products. They also have many applications in the food industry, as well as others. This session will provide an overview on aroma-impact compounds of citrus and how they are affected by juice processing and storage. Sensory evaluation is a valuable tool for assessing consumers’ behavior, and its use in flavor analysis will be discussed. Applications of citrus flavor fractions, oils, aromas, and essences will be presented.

Vitamin D and health: Implications for the food industry
Session 133, Monday, 1:30–3 p.m.
Room 204B
Track: Transformative Research

Recent research has focused on the role of vitamin D in gene expression for proteins that may limit cancer growth and have other health implications. In this session, the speakers will review the latest research on the biology of and requirements for vitamin D. The use of existing and new chemical forms and complexes with vitamin D will be presented, along with a supplier’s perspective on vitamin D fortification of dairy and other foods. Presentations and discussion will address potential and rationale for additional food fortification with vitamin D.

Fundamental and applied aspects of interactions of proteins/peptides with other biomolecules
Session 134, Monday, 1:30–3 p.m.
Room 205AB
Track: Science Fundamentals

Presentations in this session will center on the reactions of proteins/peptides with other biomolecules (water, flavors, carbohydrates, and lipids). The effects on structure and function of the component reactants (that is, protein/peptide and other molecule classes) are significant and can help explain the basis for quality loss in food. In particular, the speakers will address interactions of proteins/peptides with the following: (1) polysaccharides and the effects on emulsion stability and encapsulation; (2) tannins and the impacts on volatility and aroma intensity in solution; (3) water and control of ice-crystal growth; and (4) lipid oxidation products, and the concurrent loss of redox stability and potential loss of heme iron. The specific examples elucidated in these talks will provide the basis for understanding the potential effects of similar reactions in other food products.

Women food engineers and scientists in academia: A focus on tenure
Session 136, Monday, 1:30–3 p.m.
Room 204A
Track: Professional and Business Development

This symposium will give an overview of the challenges and opportunities offered by a tenure-track position. The symposium will start with a paper presenting and discussing the unique challenges associated with the peer-review process for women faculty by senior-level faculty in an academic department during a period of transition in the overall composition of the faculty. The description of the structure, impact, and mentoring aspects of a program developed by the University of California to enhance diversity of the academic community will follow. Programs developed that help all faculty, not only women, to better balance commitments both inside and outside the workplace will be discussed. Being successful in academia requires interactions with industry and scientific communities. Mistakes to avoid and opportunities from these collaborations will be discussed. The session will conclude with a wrap-up on specific recommendations to help women food engineers and food scientists be successful in academia. Therefore, this symposium will answer many questions that young engineers and scientists may have regarding the challenges of academic positions and also provide scientist/faculty members more advanced in their careers with an overview of the obstacles a they might have to overcome in order to be successful.

Coloring options from natural sources
Session 139, Monday, 1:30–3 p.m.
Ballroom B
Track: New Products & Technologies

Various published studies have caused many consumers to be concerned about the consumption of synthetic color additives. A recent study commissioned by the U.K.’s Food Standards Agency (FSA) found that some combinations of synthetic color additives increased hyperactivity in children. Food and beverage processors in the European Union now have to comply with a new requirement to label certain synthetic color additives with the cautionary statement “may have an adverse effect on activity and attention in children.” Many companies interested in developing a product that can be distributed globally, or companies concerned with the influence this European regulation may have on local regulations, are removing synthetic color additives from their products. Food and beverage processors are now faced with the challenge of formulating with naturally derived alternatives to synthetic color additives. This session will offer an understanding of differences in the regulation of color additives among countries and how regulatory developments in one region affect another region. In addition, attendees will learn how to overcome the product development challenges of replacing synthetic color additives with naturally derived alternatives.

Meat and meat products as functional foods: Current science and future marketing strategies
Session 140, Monday, 1:30–3 p.m.
Room 207D
Track: Applied Science

Meat and meat products can be viewed as functional foods because they have disease-preventing or health-promoting benefits in addition to their nutritive value. This symposium will highlight the current status of research on meat and meat products as functional foods (bioactive lipids and proteins, probiotic fermented sausage, etc.) and include a discussion of how to promote such benefits to a wider audience. Alone, meat can be considered a functional food due to the presence of various bioactive compounds (for example, carnosine, anserine, L-carnitine, conjugated linoleic acid, glutathione, taurine, and creatine). Bioactive peptides also can be generated from meat hydrolysates. Fermented sausage also can be used as a vehicle for probiotics and prebiotics. While there is a need for more clinical research in this area, are we ready to start marketing meat and meat products as functional foods? Hear the industry-wide perspective and that of a meat processing entrepreneur.

Lutein and zeaxanthin in visual performance: New opportunities for the food and beverage industry
Session 142, Monday, 1:30–3 p.m.
Room 201C
Track: Applied Science

Of the 600 or so carotenoid pigments found in nature, approximately 20 are absorbed in the blood and into various tissues of the human body. It is known that the eye selectively accumulates two of these carotenoids—lutein and zeaxanthin—and that these carotenoids play a special role in human vision. The accumulation of lutein and zeaxanthin in the eye is highly variable among individuals. Although many nondietary factors contribute to this wide variation, dietary intake clearly drives a large proportion of the variance. While science has focused on the role of lutein and zeaxanthin in preventing age-related diseases and cataracts, this session will focus on the opportunity to improve visual performance in nondiseased states. The symposium will begin with an overview of the structure and function of the eye and its components, including the progression of sight across the life span, and variability in macular pigmentation. This will be followed by an introduction of the components of visual performance in healthy eyes.

Positioning nutrition and food science in the sustainability equation
Session 143, Monday, 1:30–3 p.m.
Room 202AB
Track: Applied Science

Over the past few years, the concept of sustainability has evolved into a broad-based concept encompassing environmental, economic, social, and political platforms with the end goal of maintaining a healthy planet, people, products, and profits. Although the consumer is largely driving this movement, they have difficulty defining it and often minimize the concept to simpler, actionable ones, including buying organic, locally grown, farm-raised, antibiotic-free, or hormone-free foods. However, all facets of food production from farm to market need to be considered when defining sustainability. This session will cover sustainability as it relates to consumer perceptions, dietary goals and guidance; agricultural and economic perspectives; and trends in engineering and food manufacturing.

Mitigating food safety risks in a global market: Ensuring the safety of ingredients and products for the consumers
Session 144, Monday, 1:30–3 p.m.
Room 209AB
Track: Professional and Business Development

Mitigating food safety risk is a critical part of any quality assurance program. With recent food safety incidents affecting infants and adults throughout the world, it is important to review the efficacy of such programs. This session will provide up-to-date and relevant information on processes, systems, and case studies from global food companies.

Permissible Indulgence: New science shows how to integrate the psychophysics, physiology, and technology of low and lite products
Session 148, Monday, 1:30–3 p.m.
Room 207C
Track: Applied Science

Independent research shows that there is strong consumer demand for low and lite products that taste great. With the goal of creating healthier products, there has been groundbreaking applied research related to reformulating sugar and fat composition in the context of food matrix and taste. When these products also lead to a feeling of satisfaction and satiety, this truly represents permissible indulgence for the consumer. Much of this technology has recently been developed in The Netherlands. In this session, the speakers will highlight and discuss their new applied work, which has already found its way to the table in Europe and beyond.