Scientific Sessions: Tuesday Morning Highlights
Sunrise Sessions
Food science: Wow, what a major!
Session 199, Tuesday, 7:15–8:15 a.m.
Room: S501ab
Track: Education & Professional Development
Today we wonder how we will produce enough qualified graduates in the food science field(s). We have both a recruitment and a retention problem. At one Western undergraduate university, we ask students to select a major prior to admission and are able to meet and interview all entering students as food science majors. These data are fascinating and deserve discussion by the practitioners in the field. This session will allow that to happen.
Product development 101: How do we put the pieces together?
Session 200, Tuesday, 7:15–8:15 a.m.
Room: S501cd
Track: Product Development
New Product Development is the engine that drives the food company. This session will encompass a high level review of the various steps of product development: (a) the fuzzy front end, when the concept is very fuzzy and when tasks are generally divided into three stages: namely, the opportunity identification stage (strategic planning), the concept generation stage (ideation stage), and the concept evaluation stage (pre-technical evaluation); and (b) the structured and more disciplined concept evaluation, development, and launch phases. In addition, this presentation will provide insights into the successful product attributes and how to manage product life cycle to ensure success where it matters—in the marketplace.
Fundamentals of sustainability in the food industry
Session 201, Tuesday, 7:15–8:15 a.m.
Room: S502ab
Track: Sustainability
This session will explore sustainability fundamentals such as definitions, measurements, and communication (focused on scientific-based assessment) as applied to food production and processing. This course will help members of the food industry to better understand the challenges and scientific approaches to sustainable food production.
General Session
Communicating the contributions of processed foods and addressing public perceptions
Session 205, Tuesday, 8:30–10 a.m.
Room: S402ab
Track: Food Processing & Packaging
This session will: 1) present consumer insights on food safety and nutrition as they relate to food production and processing issues; 2) provide a knowledge and information base on the evolution of the role of food technology from the new IFT white paper; and 3) offer tips for effective communications for improving understanding of the role of food technology in our food supply.
New Products & Technologies
New process technologies
Session 208, Tuesday, 8:30–10 a.m.
Room: S403ab
Track: Emerging Technologies & Ingredient Innovations
Topics include:
• Pasteurization of nuts and oil seeds during dry-roasting with controlled environmental pasteurization NR-CEP
• UltrAseptics particle flow monitoring system for conventional and advanced multiphase aseptic processing
• nutraREV: A viable alternative to freeze-drying
• New capabilities of microencapsulation for food industry and a collaborative approach to creative applications for microencapsulation
Panel Discussion
Zero tolerance for chemical and microbiological hazards: Manufacturing perspectives
Session 216, Tuesday, 8:30–10 a.m.
Room: S505ab
Track: Public Policy, Food Laws & Regulations
Food manufacturing areas that would benefit from additional regulatory guidance will be discussed. For allergens, risk assessment data regarding allergen thresholds (minimum eliciting doses, no observed effect level) in food products need to provide the basis for sound risk management by manufacturers and regulatory authorities. Similarly, technical tools, such as allergen detection methods, need to be combined with practical regulatory guidelines to assure that the public is protected while maintaining manufacturing feasibility. Finally, proposed legislation to enhance food safety will be discussed to explain how these proposed changes might affect food manufacturers. These changes will present new compliance and potential liability issues for food companies.
Supplementing our children’s health: Getting your product ready for market
Session 259, Tuesday, 10:30 a.m.–12 p.m.
Room: S401cd
Track: Product Development
What is it that draws a child’s attention to desire a new food or beverage? Will they like the taste of the product? Will mom continue to purchase the product? This session will cover tools for learning about the market space, the use of consumer research with moms and kids, development and design of healthy food and beverages for children, and what to include in the process to assure a successful launch or reformulation.
Food regulation: The future of GRAS in a new regulatory environment
Session 261, Tuesday, 10:30 a.m.–12 p.m.
Room: S505ab
Primary Track: Public Policy, Food Laws & Regulations
This session will focus on the scientific, regulatory, and legal aspects of the GRAS provision focusing on the GAO report and its implications to the food industry. It will provide an update of the current status of the GRAS program in light of the FDA’s new enforcement stance as well as the regulatory implications of the recent GAO report. In addition, a detailed review of the FEMA GRAS review process for flavorings and other specialty ingredients will be provided, giving attendees the latest information on the scientific data being used to support GRAS determinations.
Overcoming food industry challenges to marketing sustainable products and processes
Session 263, Tuesday, 10:30 a.m.–12 p.m.
Room: S502ab
Primary Track: Sustainability
This panel discussion will feature challenges that companies face when marketing sustainable food products and processes, from a marketing, regulatory, and food industry perspective. Panelists will discuss marketing challenges that food companies must consider before entering the sustainable foods market and ways to overcome these challenges, if applicable. Audience Q&A and feedback will help to explore possible solutions to challenges that still persist.
Symposia
Safety, environmental and regulatory aspects of potential use of nanosilver in food and food-related products
Session 209, Tuesday, 8:30–10 a.m.
Room: S504ab
Track: Emerging Technologies & Ingredient Innovations
This session will provide an overview of the most recent research on the safety of nanosilver and current viewpoints of food and environmental regulatory agencies on use of nanosilver in food and food-related products.
Functional foods and ingredients from Latin America: Opportunities for research and trade
Session 211, Tuesday, 8:30–10 a.m.
Room: N426a
Track: Food, Health & Nutrition
Latin American scientists are looking for functional foods and ingredients that can join the world market. The aim of this symposium is to illustrate how industry and academia from some countries of the region are addressing those challenges. Bioactive components from Amazonian fruits, Brazilian chocolate components, Costa Rican beans as functional ingredients, Mexican traditional foods with special attributes for health, and new technologies to assure the conservation of functional ingredients in Latin America are some of topics that will be addressed in this symposium, which was jointly developed by ALACCTA and the International Division.
Nutrigenomics, nutritional phenotype, and delivery of personalized nutrition
Session 212, Tuesday, 8:30–10 a.m.
Room: S401cd
Track: Food, Health & Nutrition
Health has become a major commodity within the food industry, yet its delivery through food is often based on population-level epidemiological evidence or clinical trials that may have no relevance for specific individuals. Food producers need to be aware of the emerging developments in how health itself is defined and quantified for individuals, and how this information can be leveraged in delivering appropriate foods to individuals based on their personal health needs. Experts from the FDA Office of Personalized Nutrition and the European Union Nutrigenomics Organization will lead attendees toward an understanding of the genomic, proteomic, metabolomic, and nutritional status assessment technologies used to determine individual nutritional phenotypes, as well as the technical and regulatory opportunities and challenges facing the development and delivery of publicly available online knowledge repositories about nutritional phenotypes and their appropriate nutritional interventions.
Novel processes and food safety for military and space feeding
Session 213, Tuesday, 8:30–10 a.m.
Room: S501ab
Track: Food Processing & Packaging
The Department of Defense (DOD) Combat Feeding Directorate provides the DOD with a joint service program responsible for the research, development, integration, testing, and engineering of combat rations, foodservice equipment technology, and combat feeding systems. This session will facilitate the mutual and beneficial exchange of information with national and international industrial, research, and academic organizations. This may enable the formation of partnerships that could give all symposium attendees the ability to leverage and accelerate technology development and advance basic research.
Late-breaking session: Impact of the Gulf oil spill on the food system & beyond
Session 214: Tuesday, 8:30–10 a.m.
Room: S402ab
Track: Food Safety & Defense
This session will provide an overview of the implications of the Gulf oil spill for the food system as a whole, particularly seafood and the ultimate impact on consumers and subsistence users. Presenters will address a number of aspects of this developing situation, including: impact on fisheries and mariculture (e.g., contamination, closures, and reopening of harvesting areas; supply chain; assurance of quality and safety; inspection and related activities); contamination of other food chain components; challenges presented by environmental and other uncertainties; aspects of clean-up activities; and considerations in assuring consumer confidence.
Quality and safety of functional foods—from naturals to designer molecules: New challenges to keep the food supply chain safe
Session 215, Tuesday, 8:30–10 a.m.
Room: S503ab
Track: Food Safety & Defense
More and more functional foods are incorporated into mainstream foods as consumers are appreciating their benefits. New frontiers are opened through the development of new sources and ultimately the design of molecules according to desired specifications. A unique platform technology that brings a new way of looking at compounds and their associated functions (bioactivity) by incorporating bioactive functionality into the product design at the start of a research project will be discussed. A presentation will look at the concepts of “scientifically valid” and “fit for purpose” using cocoa extract as a case study. The complexity and challenges of supply chains for food ingredients will be discussed using examples of naturally derived ingredients.
Part II: Blurring the roles between sensory and market research to advance consumer understanding
Session 217, Tuesday, 8:30–10 a.m.
Room: S401ab
Track: Sensory Science
Introductory remarks will provide insights about the function of sensory and marketing research in the industry, today and in the future. Sensory evaluation has always involved the study of both objective (trained panel) and subjective (consumer panel) responses. The first talk will examine the differences and similarities between these two disciplines and capture the synergies between them that will be important in advancing consumer understanding for the food industry. The second and third talks will provide insights as to how sensory has been shaped over time by the innovative advances in market research, as well as providing a perspective of how advances in sensory science have influenced and impacted market research. The fourth talk will focus on a case study which will outline best practices in both disciplines and how members in both groups can work in harmony to advance consumer understanding.
Global food supply: How do we secure food for the future?
Session 218, Tuesday, 8:30–10 a.m.
Room: S501cd
Track: Sustainability
The United Nations has called for a 50% increase in food production by 2030. It warns industrialized countries to revitalize agriculture, increase yields, and distribute food to areas in most need, or a global catastrophe is imminent. Food technologists need to play a role in solving the food supply and demand issue. This session will help food technologists deepen their understanding of the driving factors behind the food shortage, and navigate the right solution for product development and business performance. Leading experts will examine the myriad of political, environmental, and economic factors contributing to global food challenges and outline potential solutions. Among the solutions, panelists will address agricultural biotechnology as an option for a high-yield food supply.
Future “clean and green” separation technologies for the food and nutraceutical industry
Session 251, Tuesday, 10:30 a.m.–12 p.m.
Room: S503ab
Track: Emerging Technologies & Ingredient Innovations
The growing demand for specialized food ingredients and nutraceuticals is driving academia and industry to explore new sources of functional food derived molecules and develop the means to cost-effectively isolate such components. This symposium will present developments in adsorbent and membrane technologies that are starting to emerge, and how they may be employed to overcome the challenges associated with the manufacture of food ingredients. The advantages and benefits of these technologies, and how they may overcome key challenges such as selectivity, robustness and environmental impact in the food industry will be presented.
Emerging health benefits of coffee: Recent advances in epidemiologic and experimental knowledge
Session 253, Tuesday, 10:30 a.m.–12 p.m.
Room: S402ab
Track: Food, Health & Nutrition
Recent large, long-term studies show that coffee offers protection against type 2 diabetes, some cancers and neurodegenerative diseases, including Parkinson’s and Alzheimer’s. Other research shows that compared to not drinking coffee, at least two cups daily can translate to a 25% reduced risk of colon cancer and an 80% drop in liver cirrhosis risk. In addition, a recent Harvard study also indicated a reduced diabetes risk among those drinking coffee, but not in those drinking tea beverages. In this session, we will focus on the following: 1) coffee’s diabetes benefits. Participants will learn about the emerging sciences linking coffee consumption and lowered risk of type 2 diabetes with results from recent observational and intervention studies; and 2) the cognitive benefits of coffee. Participants will learn about the emerging science indicating coffee’s potential benefits toward cognition and neurodegenerative disease with results from recent laboratory and observational studies.
Polyphenols and cardiovascular health—antioxidant activity and beyond
Session 254, Tuesday, 10:30 a.m.–12 p.m.
Room: S403ab
Track: Food, Health & Nutrition
Polyphenols comprise many of the antioxidants we find in fruits, superfruits, tea, and new functional ingredients. While antioxidant activity is partly how polyphenols promote health, did you know these compounds are known in the scientific world to act in many other beneficial ways? This session will explore the many ways polyphenols may promote health, specifically heart health, which remains a top concern among consumers. In addition, strategies for making claims for polyphenol antioxidants will be presented to help empower attendees to effectively communicate potential benefits in the marketplace.
Botanicals: Processing impacts and bioavailability issues
Session 255, Tuesday, 10:30 a.m.–12 p.m.
Room: S501ab
Track: Food Processing & Packaging
Many food companies are looking for opportunities to provide an increased selection of foods that can help consumers achieve improved nutrition and manage health. However, bioactive compounds are relatively unstable due to their biological, physical, and chemical characteristics. Thus, food companies looking to utilize these active ingredients for new, value-added products are faced with significant technological and processing challenges to ensure bioavailability for health benefits and good taste. There is a strong need to understand the impacts of processing technologies on bioavailability-related issues of bioactive compounds to support food industry development of high quality, functional food products and the delivery of the therapeutic benefits to consumers. This session will review key traditional and novel processing technologies of bioactive ingredients from plant-based food and relevant issues related to enhancing bioavailability, that provide a platform for successful development of functional food products to meet customer demand.
Emerging and advanced thermal processing of foods
Session 256, Tuesday, 10:30 a.m.–12 p.m.
Room: S501cd
Track: Food Processing & Packaging
The application of heat for food processing is both an important method for preservation and a means of developing texture, flavor, and color. Thermal technologies have a long history and are one of the main important platforms for food processing. With their different applications, such as drying, extraction, and preservation, thermal processes are widely applied in the food industry all over the world. Recent developments showed that there is still room for innovations in the mentioned applications. Micro-process technologies, superheated steam drying, supercritical water application for extraction and depolymerisation as well as in-situ-pH measurements up to 130°C will be described and discussed in detail.
Managing challenges of import food safety in a global market
Session 258, Tuesday, 10:30 a.m.–12 p.m.
Room: S404abc
Track: Food Safety & Defense
In today’s economy, the use of global ingredients and products is commonplace. While global sourcing provides great opportunity for variety and diversity of cultural products, there are significant risks, including the use of agricultural chemicals that are not approved amongst countries, unintended contaminants, and adulteration for economic purposes. As a result, the ability to promptly and effectively respond to real or perceived safety issues is an increasingly important process. This session presents detailed information on solutions for addressing the safety of imported foods and ingredients. Offering factual information, experts will highlight key issues involved. Select presentations will discuss progress made in recently industrialized nations, such as China, and where their programs are headed. Session two will describe the approaches in a variety of sectors to improve the safety of products and ingredients used in both the food and diet supplement industries.
Combat ration science
Session 260, Tuesday, 10:30 a.m.–12 p.m.
Room: S504ab
Track: Product Development
The Natick Soldier Research, Development and Engineering Center (NSRDEC)-Combat Feeding Directorate (CFD) is responsible for the Research, Development, Integration, Testing, Engineering of Combat Rations, Food Service Equipment Technology, and Combat Feeding Systems, while the U.S. Army Research Institute of Environmental Medicine (USARIEM), co-located with NSRDEC in Natick, Mass., is the U.S Army’s main institution and facility for military environmental medicine and exercise physiology research. This session will facilitate the mutual and beneficial exchange of information with national and international industrial, research, and academic organizations. Attendees of this session will walk away with real world lessons experienced by the CFD and USARIEM programs that are applicable on the industrial and commercial scale. This may enable the formation of partnerships that could give all symposium attendees the ability to leverage and accelerate technology development and advance basic research.
Part III: Understanding consumer attitudes and behaviors
Session 262, Tuesday, 10:30 a.m.–12 p.m.
Room: S401ab
Track: Sensory Science
This symposium will focus on advancing understanding of consumer preferences by developing a fundamental understanding of consumer attitudes and behaviors. The first talk will focus on understanding underlying consumer emotions and motivations. The second talk will focus on novel methods and techniques that are used in consumer research. The last talk will provide a review of how consumer insights can be used to develop messaging around the consumer expectations of the sensory experiences.