Scientific Sessions: Sunday Afternoon Highlights
General Session
Food safety in an emerging regulatory environment: Impact on food industry and the consumer
Session 48, Sunday, 1:30–3 p.m.
Room: S403ab
Track: Food Safety & Defense
The symposium will address the following specific areas of interest that are current in the minds of the consumers and food industry in managing food safety risks amidst emerging food regulations. The emerging food regulatory landscape in the United States will be examined in relation to the safety and health of the consumer. The question explored will be the following: Are the regulations sufficient to promote and safeguard our food supply? The food industry sector will provide specific insight into the safety of various food products and commodities and how it is handled throughout the supply chain. Discussion will focus on global sourcing and traceability addressing recent the FDA’s request for public comments on product tracing systems for foods. The speakers will also discuss the challenges in managing food safety risks in a global food supply chain.
New Products & Technologies
New products & technologies showcase
Session 64, Sunday, 3–5 p.m.
Room: Hall A
Track: Emerging Technologies & Ingredient Innovations
Topics include:
• Rapid quantitative determination of melamine and cyanuric acid in infant formula by ultra performance liquid chromatography-electrospray ionization tandem mass spectrometry
• NMR-based screening method for the quality control of fruit juices
• CP Kelco’s new GENU Explorer pectin products for fruit-based applications
• Analysis of sodium in foodstuffs by thermometric titration
• A new technology for automated microbial activity monitoring
• Innovative curcumin preparation with improved oral bioavailability
• Fonterra clear proteins: Delivering great taste, great clarity and great nutrition in beverages
• Clear, cloud-free natural color emulsions
• A natural protein that could reduce uric acid and relieve fatigue
• Isolexx: The first hexane-free cold processed food-grade soluble canola protein isolate
• Colors From Nature—Blue: A new acid stable food color developed from natural fruit juices
Symposia
Getting your scientific work published
Session 49, Sunday, 1:30–3 p.m.
Room: S502ab
Track: Education & Professional Development
Editors and reviewers have a vision of what a peer-reviewed scientific paper should look like and what ethical standards such work is required to meet. One of the best ways for those new to publishing to be successful is for them to hear from those involved in this enterprise about what they are looking for in a manuscript submitted to a scientific journal.
Food profiling for geographical origin: Chemists have solutions
Session 50, Sunday, 1:30–3 p.m.
Room: S504ab
Track: Emerging Technologies & Ingredient Innovations
Traceability is a current buzz word in the food industry. Congress has mandated it through the 2009 Farm Bill for muscle foods, including finfish and shellfish and a number of other food products, such as fresh and frozen fruits and vegetables, peanuts, pecans, macadamia nuts, and ginseng. Traceability references the journey of a product through the food chain and includes knowledge of ingredients and their sourcing. In this symposium, the science of food profiling as related to traceability will be discussed. Challenges with transferring current analytical technologies that have shown proof of principle in geographic origin determination of agriculture commodities to aquatic product analyses will be presented.
Rational design of food delivery systems: Physicochemical basis of food component digestion, release, and absorption
Session 51, Sunday, 1:30–3 p.m.
Room: S402ab
Track: Food Chemistry
Many studies have identified relationships between food structure and composition and bulk properties, such as shelf life, texture, and flavor. Less research has addressed the various changes that occur in foods upon ingestion, digestion, and absorption. Even less research has been published on the digestibility of emerging functional foods and novel food delivery systems. Thus, the main objective of the proposed session will be to provide attendees with a review of the physicochemical properties affecting the overall digestibility of foods, with an emphasis on structured delivery systems.
Optimization of spray drying for flavor and food ingredient encapsulation: Application of nanotechnology and computational fluid dynamics to improve volatile organic compounds (VOC) retention and ingredient encapsulation
Session 52, Sunday, 1:30–3 p.m.
Room: N426a
Track: Food Engineering
The spray drying process presents two major challenges for the industry: 1) Loss of volatile flavors and particulate ingredients to atmosphere (pollution as well as loss of material leading to an increase in cost of goods); and 2) significant energy consumption (by reducing the energy use, CO2 emissions are lower and costs of manufacturing are controlled). There is a limited understanding of fluid dynamics as applied to the liquid droplet/hot air interface during the spray drying process. During the proposed session, the speakers will address theoretical/modeling as well as experimental understanding of spray drying and the applications needed to optimize the spray drying process. The learning from this session will lead to improvement in the quality, reproducibility of the spray drying process for flavor and food ingredient encapsulation.
Designing macronutrient ingredients for enhanced satiety
Session 53, Sunday, 1:30–3 p.m.
Room: S501ab
Track: Food, Health & Nutrition
The session will review key terms and definitions of relevance for conducting clinical research studies of satiety-enhancing ingredients. Two key physiologic processes—satiation and satiety—will be defined. Key clinical design challenges will be described from two perspectives: “proof of concept” studies and studies to support structure/function claims. An overview of physiological mechanisms will be described, with an emphasis on how macronutrients interact with and in the gastrointestinal tract. Four macronutrient-based approaches will be addressed: 1) fibers, including resistant starch; 2) food gums and hydrocolloids; 3) lipid-based ingredients and 4) protein-based ingredients. Relevant clinical studies will be critiqued with an emphasis on specific ingredient modifications designed to enhance satiety.
Nuts: Phytochemicals, health effects, and flavor
Session 54, Sunday, 1:30–3 p.m.
Room: S501cd
Track: Food, Health & Nutrition
Traditionally, nuts were perceived as being unhealthy due to their high fat content. However, recent epidemiologic and numerous clinical studies have provided evidence that frequent nut consumption is associated with favorable plasma lipid profile and reduced risk of coronary heart disease (CHD), cardiovascular disease (CVD), and other chronic disorders associated with oxidative stress. The overall objective of this symposium is to highlight the latest developments in phytochemicals, health effects, and flavor of nuts and their by-products. This will provide valuable information for producers, processors, and trade makers as well as researchers and health professionals.
Innovations in refrigeration and freezing (of dairy products)
Session 55, Sunday, 1:30–3 p.m.
Room: S504cd
Track: Food Processing & Packaging
Refrigeration and freezing are probably the most popular and important preservation methods. These techniques are primarily used to extend the shelf life, quality, and safety of foods. Freezing of dairy and other food products plays an important role in determining textural and physical characteristics. Participants will have the opportunity to understand the phase transitions critical to properly design, develop, and process food products, specifically ice cream processing and its kinetics. This symposium offers the scientific insights on the photodegradation effects in refrigerated dairy products using thin films. Audience members will also have the opportunity to learn the most recent online monitoring (bulk milk transportation) with respect to food safety and defense measures. This symposium will address these key important issues by four experts from academia and industry in the area of refrigeration, freezing, and packaging.
Food processing toxicants: Risks and remedies
Session 56, Sunday, 1:30–3 p.m.
Room: S401ab
Track: Food Safety & Defense
This session will describe the analysis of acrylamide, furans, and other food processing toxicants, from the standpoints of amounts in foods, and the risks associated with intake of these potential toxicants. The role of the FDA in surveillance and regulation of these substances will be described and discussed. A risk/benefit approach to assessing the potential for harm from these substances will be described and examined with acrylamide as an example. The potential for remediation of these substances, mechanisms and approaches, and feasibility will also be discussed.
Imported health: Translating overseas health and wellness trends for American consumers
Session 57, Sunday, 1:30–3 p.m.
Room: S401cd
Track: Product Development
Consumers around the globe are turning to innovative new foods and beverages to assist with their rising health care concerns. This session will lead the audience through the lifecycle of several emerging global health and wellness food trends, including cutting edge research findings supporting ingredient health claims. Key consumer drivers propelling interest and growing acceptance of these imported trends will also be outlined. Learn what products have already attracted American consumer attention and how manufacturers can translate these trends into successful wellness products in the United States. Discover the value of being able to tie together food, flavor, health, and consumer trends to build a global view of the playing field and how it acts as an insurance policy for entering and navigating trends in the food industry.
Intellectual property: Principles and practices
Session 58, Sunday, 1:30–3 p.m.
Room: N426b
Track: Product Development
Presentations on intellectual property management will be made from a variety of perspectives covering the scope of this field to give the attendees a base of information and recommendations for incorporating IP into their research programs and business plans. It is designed for scientists involved in development of new ingredients, products, processes, packaging, and entrepreneurs seeking to develop new businesses. Representatives from law firms will provide an orientation on intellectual property and related topics, such as managing litigation. Speakers from corporate and university IP groups will discuss practices in identifying and offering technologies for licensing or other exchanges.
International standards for food safety and health claims
Session 59, Sunday, 1:30–3 p.m.
Room: S505ab
Track: Public Policy, Food Laws & Regulations
Standards have a significant influence on the development of food products and can additionally affect the trade of food between geographies. Therefore, the international division supports the GHI initiative, which aims the harmonization of international standards for the food industry. We have organized symposia on this subject with the goal of letting the audience understand the complexity of setting standards and how different geographies have resolved this process. The aim of this initiative is the promotion of a science-based approach allowing more harmonized regulatory environment. In this year’s symposium we would like to go deeper into the aspects of how standards are developed and the new regulation on health claims that has been launched in Europe. We would use the symposium to highlight the progress we made with the GHI initiative and gain further support for this effort.
The First Annual Gilbert A. Leveille Lectureship: Recognizing Contributions at the Interface of Food Science & Nutrition
Session 62, Sunday, 1:30–3 p.m.
Room: N427ab
This session will review the history of the disciplines of food science and nutrition, the origins of the disciplines, and their evolution. Attention will be given to the pioneers in both disciplines who played key roles in critical stages of the disciplines’ evolution. An attempt will be made to illustrate the differences between food science and nutrition science and the intersecting area that has waxed and waned as the two evolved. The importance of the interface for the future will focus on the “new science,” influenced by the breakthroughs in genomics. The conclusion will speculate on the opportunities for food science/technology and nutrition to lead to the ultimate in health and wellbeing. The presentation will also touch on the importance of the intersection of food science and nutrition to feed and ever growing world population.