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Scientific evidence suggests that a healthy eating pattern with increased consumption of fruits, vegetables, whole grains, and other plant-based foods is associated with reduced risk of developing some chronic diseases. Bioactive compounds in fruits, vegetables, and whole grains may, in part, be responsible for their health benefits. Recent research demonstrated dietary patterns play important roles in reducing the incidence and prevalence of chronic diseases. This symposium will bring together three world-renowned experts in bioactive compounds, nutrition, and human health, and will provide a forum for discussion and debate about the potential beneficial effects of bioactive compounds for chronic disease reduction.

The first presentation of the symposium will discuss current research on health-promoting synergies and interactions of bioactive compounds and nutrients in whole foods in the prevention of chronic diseases, and focus on the mechanisms of action. The second presentation will discuss the importance to human clinical trials in the assessment of bioavailability of bioactive compounds and their function will be discussed in the third presentation. The third presentation will discuss intersections of food, nutrition and health in product development of functional foods, and to present domestic and international regulatory challenges and hurdles for food industries. Concluding remarks will include thoughts on research needs and clinical considerations for the food industry to ensure delivery of health opportunities to consumers.

This symposium is being organized by the Nutrition Division and co-sponsored by the Program Committee of Phi Tau Sigma – The Honor Society of Food Science and Technology.
The United States is one of the leading producers of quality poultry and is regarded as a global leader in poultry exports. Recent US poultry production estimates indicate an increase in the value of chicken sales and an increase in the value of egg and turkey production. Since July of 2011 new performance standards have been established by the USDA-FSIS in response to national baseline studies that required routine testing for Salmonella and Campylobacter in all poultry-processing plants, where the percentage of Salmonella-positive samples must be below 7.5% and Campylobacter-positive samples should be less than 10.4%. In addition, in response to curbing the phenomenon of antibiotic resistance in animal production, on June 3, 2015, FDA announced the final rule on the Veterinary Feed Directive (VFD) that established requirements relating to distribution and use of VFD drugs and animal feed containing such drugs. With the federal specifications of implementation of more rigorous pathogen reduction standards, it is necessary for the poultry producers, and the meat and egg processors to employ new/alternative or additional interventions for effective control of Salmonella and Campylobacter throughout the pre- and post-harvest poultry safety continuum. Therefore, it is crucial to ensure that poultry producers and products and egg processers are equipped with scientifically validated information to enhance microbial safety, including multidrug resistant bacteria. This session includes an overview of microbial safety and quality of West Virginia locally processed poultry meat followed by an updated research of control strategies on Salmonella/Campylobacter on chicken carcasses, parts, and eggs. In addition, alternative strategies that have the potential against multidrug resistant bacteria in poultry will be presented. Following that, the role of antibiotics on poultry egg microbial safety will be discussed. Finally, an industry scale in-plant validation study of antimicrobial application in various poultry processes will conclude the session. The invited speakers will represent expertise from the food industry, government research institutions, and academia.
Curious about the Certified Food Scientist (CFS) designation, how it can benefit your career and strategies on how to prepare for the exam? If so, attend this session to:
- Review the eligibility criteria
- Learn about the exam content areas
- Gain exam preparation tips
- Get details on what to expect at the testing center and on the exam
Sunday 4:15-5:45pm
Tuesday 10:45am-12:15pm
Wednesday 10:00am-12:30pm