Scientific Program: Tuesday Afternoon Highlights
posted on June 9, 2009
Tuesday Afternoon Highlights
Note: The titles of sessions addressing the theme “Food Science from Producer to Consumer” are indicated in green.
Panel Discussions
Translating process validations for consumers: What to do with the D-values?
Session 231, Tuesday, 1:15–2:45 p.m.
Room 206AB
Track: Applied Science
The U.S. Dept. of Agriculture (USDA) National Advisory Committee on Microbiological Criteria for Foods (NACMCF) was asked to provide guidance to the National Marine Fisheries Service and the U.S. Food and Drug Administration (FDA) on cooking protocols for seafood so that these agencies can develop consumer messages to ensure safe consumption of seafood. All pathogens (bacterial, viral, and parasitic) and their heat-labile toxins were to be assessed in the context of methods consumers use to cook seafood. Conclusions and recommendations were published in 2008, and the NACMCF report exposed the lack of scientific data in the published literature. This panel will focus on what is being discovered in the world of seafood safety. Two microbiologists working on finfish, shellfish, and bivalves will share results of their challenge studies and modeling of inactivation kinetics. A third panel member will present issues in validating cooking instructions for consumers. As a panel, all three will discuss further research that is necessary to bring scientific understanding to consumer safety in preparing seafood.
Using sustainability, sound science and stakeholder collaboration to drive innovation and growth across the supply chain
Session 233, Tuesday, 1:15–2:45 p.m.
Room 209AB
Track: Applied Science
This session will focus on how the dairy industry is responding to consumer and customer demand for more sustainable products, using sound science to drive innovation and position dairy products for long-term growth. Stakeholders from across the dairy supply chain will be represented on the panel and will explain why sustainability is a challenge that requires industry-wide collaboration. They will describe some ways to assess environmental impact and identify opportunities for change and work across the supply chain.
Survey of emerging applications for low-voltage electron beam technology
Session 238, Tuesday, 1:15–2:45 p.m.
Room 207D
Track: New Products & Technologies
The adoption of electron beam technology has historically been limited by the cost and complexity of the systems, hesitancy in adopting a radiation-based technology, and the lack of application research. With the advent of smaller and more cost-effective low-voltage electron beam technology and an increased interest in energy-efficient process technologies, more applications are being developed by industrial and academic researchers. In particular, exciting research is yielding new applications in the following areas: (1) aseptic packaging—low voltage electron beam sterilization of packaging materials for aseptic beverage filling is gaining acceptance as a chemical- and heat-free alternative to traditional approaches; (2) active packaging—new research is identifying opportunities for novel electron beam chemistries to create active surfaces in food packaging; (3) food contact coatings—the U.S. Food and Drug Administration’s recent Food Contact Notice 772 has opened the door to EB curable contacts suitable for food contact, offering an energy-efficient alternative to traditional solvent-based coating technologies; and (4) critical surface sterilization—electron beam sterilization of critical surfaces of filling equipment can reduce the risk of contamination and allow for longer filling cycles without full sterilize in place/clean in place.
Expert report: Making decisions about the risks of chemicals in foods with limited scientific information
Session 247, Tuesday, 1:15–2:45 p.m.
Room 201AB
Track: Applied Science
An IFT expert panel examined the complexity surrounding timely decision-making about risk when an undesirable chemical contaminant or unanticipated chemical substance is detected in a food commodity, ingredient, or finished product, particularly when available information about the substance is less complete than desirable. The IFT Expert Report emanating from the deliberations addresses three main topics: (1) U.S. legal framework and international institutions and measures governing food safety; (2) risk analysis, i.e., how the nature and size of real or potential risks are determined, or, more frequently, estimated; and (3) how the available information on the nature, size, and probability of a risk can be applied in making appropriately conservative and balanced decisions. Several of the panelists will address these areas and key highlights of the Expert Report. The Threshold of Toxicological Concern (TTC) concept will be addressed, as well as a Toxicological Priority Grid that the panel visualized to facilitate use of the TTC concept as a screening and prioritizing approach to risk-based hazard evaluations. Additionally, the need to weigh carefully information about the risk(s) of an unavoidable food component against the benefits of the food(s) in which the component is found will be addressed, with coffee as a case example. The paradoxical role of soy isoflavones in breast cancer will also be covered.
Symposia
Health benefits of fungal beta-glucans
Session 232, Tuesday, 1:15–2:45 p.m.
Room 208AB
Track: Science Fundamentals
Beta-glucans from oats have been recognized as beneficial for human health by reducing risks for cardiovascular diseases. However, beta-glucans from mushrooms and yeasts have not gained sufficient attention from the food industry, although scientific evidence strongly supports their immune-stimulating effects. Numerous researchers have indicated high potential of these glucans to be used as anti-infective and antitumor drugs. Although effective when administrated intravenously, fungal beta-glucans are also effective when consumed orally, which gives an opportunity to be used in the arena of functional foods. The attendees will learn about health benefits of beta-glucans from yeasts and mushrooms, the results of both in vitro and in vivo studies, and possibilities of forms to be used as food additives and/or ingredients.
Food defense: Educating through the food chain and finding your weak links
Session 235, Tuesday, 1:15–2:45 p.m.
Room 204C
Track: Applied Science
The U.S. Food and Drug Administration (FDA) works with other government agencies and private sector organizations to help reduce the risk of tampering or other malicious, criminal, or terrorist actions on the food and cosmetic supply. In cooperation with these partners, the FDA has issued training tools and industry guidance. These initiatives are intended to assist food producers, warehouses, importers, stores, restaurants, and other food establishments in minimizing the risk that their food will be subject to terrorism. This symposium will serve to introduce these initiatives, discuss their implementation, and respond to attendees’ questions surrounding the FDA’s food defense efforts.
Science-based actions that consumers and other food handlers can take to improve fresh and fresh-cut produce safety
Session 237, Tuesday, 1:15–2:45 p.m.
Room 205AB
Track: Applied Science
An increasing number of foodborne illness outbreaks have been associated with the consumption of contaminated fresh and fresh-cut produce, impacting significantly on public health, consumer confidence, and the U.S. economy. Produce grows in the natural environment and undergoes much handling on its journey from farm to table, making it vulnerable to human pathogen contamination. Furthermore, fresh produce is consumed without cooking or any other effective microbial kill steps. While preventing pathogen contamination at the farm level is critical to ensure safe product, developing intervention technologies for pathogen inactivation, preventing pathogen cross-contamination, and limiting pathogen proliferation in the supply chain are also critical steps for risk mitigation. This symposium focuses on the challenges and opportunities for improving produce safety at the retail, foodservice, and consumer levels. Cutting-edge technologies and practical solutions will be presented by researchers from multidisciplinary fields.
Global sourcing: Safe or sorry? How to increase your odds of a safe bet vs poor gamble in today’s global supply chain
Session 240, Tuesday, 1:15–2:45 p.m.
Room 204B
Track: Professional and Business Development
The year 2007 was deemed “The Year of The Recall.” From The Wall Street Journal to the Shanghai Daily, there was no avoiding the ongoing news highlighting large volume recalls of products spread around the globe with serious, and sometimes, fatal results. Many wondered how it could happen. In several recalls, the answer was clear—a global supplier shipped contaminated ingredients that made their way into finished products. How can this be avoided? One viable answer is that global supply chain-sourcing practices must be improved by global ingredient suppliers and manufacturers. In this session, industry experts from different aspects of global supply sourcing, auditing and risk management will speak. Current challenges and solutions regarding supplier auditing will be examined. In addition, the perspective of an international ingredient agent will also be revealed. Best practices will be shared to ensure that finished goods manufacturers increase their odds of receiving safe ingredients from global partners. Supplier minimum requirements/expectations will be included. Lastly, the session will teach attendees how to protect a company from possible liability through contracts and other legal means.
Technologies of the future
Session 241, Tuesday, 1:15–2:45 p.m.
Ballroom B
Track: New Products & Technologies
The development and implementation of new technologies is a challenge for food technologists worldwide. In this session, leading international food technologists expand on their views on the future of food science and technology. Despite significant progress in science and technology, the implementation of innovations in the food industry has been relatively slow. The Institute of Food Technologists’ International Division invited Colin Dennis from the Leatherhead Institute in Campden, U.K., as International Division lecturer. In addition, session speakers will elaborate their visions on thermal processing and nanoscale science.
Nutrient profiling systems meet food research and development
Session 244, Tuesday, 1:15–2:45 p.m.
Room 202AB
Track: Applied Science
Nutrient profiling systems are being developed and introduced into retail markets worldwide for the purpose of helping the consumer make healthier food choices at point-of-purchase. Making it easier to compare products, without having to decipher information on the nutrition facts panel or sift through claims that vary from company to company, should lead the consumer to better diet choices that will improve their nutrient intakes and help with weight management efforts. However, in utilizing these systems, the industry must be aware of many issues, including regulatory hurdles, consumer perceptions and use, as well as the need to reformulate food products, and concomitant food science implications. This session will provide the audience with an overview of nutrient profiling systems worldwide with a focus on what’s new in the U.S. Presenters also will explain how two high-profile U.S.-based systems were developed and plans for their use, as well as discuss strengths and limitations of these systems. Finally, presenters will discuss how such profiling systems may impact food research and development.
