content tagged as

861 - 870 Results out of 1049
The use of luminescent compounds and optical luminescent techniques in food science and engineering applications has been mostly limited to: (1) assessing food composition (e.g., quantification of vitamins), (2) detecting specific contaminants (e.g., aflatoxins) or, more recently, (3) authenticating specific foods (e.g., luminescence fingerprinting of olive oil). However, recent systematic study of the environmental sensitivities of lumiphores relevant to foods and their basic photophysical properties has significantly expanded the use and applicability of specific luminescent compounds and optical techniques in food research and development. This symposium will cover recent advances in optical luminescence techniques including the development and applicability of optical sensors of food quality and safety, the utilization of intrinsic and extrinsic luminescent probes to follow important technological processes such as formation and stability of delivery systems, and the identification of lumiphores as effective photosensitizers for microbial inactivation.

This symposium will first familiarize the audience with basic photophysical principles and explain how the photophysical properties of lumiphores respond to, and potentially report on, specific chemical and physical properties of a food matrix.

Second, it will discuss the use of noninvasive edible luminescent probes as sensors of food quality, stability and safety in real time. Particular emphasis will be given to molecular rotors since these edible fluorescent compounds offer a non-disruptive and highly sensitive alternative to conventional mechanical methodologies to evaluate the physical properties of foods.

Third, it will provide an overview on the use of optical techniques to measure interfacial processes in food systems and how they can assist in the design and development of novel colloidal carriers. Optical spectroscopy can help to elucidate formation and disintegration mechanisms of delivery systems, especially those of protein based nanoparticles using intrinsic and extrinsic optical probes. Significance of the results and applicability of the proposed measurements will also be covered.

Finally, advances on the use of optical edible compounds as photosensitizers for in situ microbial inactivation will be presented. The recent identification of edible and effective photosensitizers offers a promising alternative to current antimicrobials, particularly for fresh produce applications, due to their GRAS status and the lack of harmful residues.

We expect the audience to gain an overall understanding of the new advances on optical measurements pertinent to the food industry. The combination of the inherent advantages of luminescence spectroscopy—site specific, versatile, non-invasive, rapid, sensitive, and inexpensive—with the attraction of safe and environmentally friendly green molecules that enable measurements in-line during manufacturing or in situ during distribution and use can be of particular importance within the food, medical, and pharmaceutical arenas. Additionally, the implementation of advanced optical techniques will generate insights on the important mechanisms in food processes and help in their optimization and monitoring.
When it comes to food labels, consumers are looking for clean labels and simple ingredients they can find in their kitchens. Synthetic preservatives and artificial flavors and colors are strictly prohibited in organic food production, and only a limited number of synthetic ingredients and processing aids are allowed. When a natural or organic alternative to an allowed synthetic material becomes commercially available, there is a process in place to remove the synthetic ingredient from the list of substances allowed in organic production. This process keeps the USDA Organic label strong in the eyes of the consumer, while creating abundant opportunities for innovative ingredient producers. In this session, hosted by the Organic Trade Association, participants will hear from a variety of experts, including a researcher/scientist, the chief flavorist at a leading organic flavorings house, a company that utilizes organic flavorings, and an entrepreneur whose company successfully petitioned for a use restriction on the allowance of silicone dioxide in organic products by demonstrating that his company’s ingredient was an effective organic alternative. Attendees will learn about several regulatory changes to the USDA organic regulations that are quickly approaching on the use of natural flavors, colors, carrageenan, and celery powder, and participants will gain an appreciation of the market opportunity available for food technologists who specialize in creating organic and natural alternatives. Attendees will also be provided with a step-by-step model for developing organic and natural ingredients for use in organic products.
Interested in publishing your research in one of IFT's prestigious journals. Then you don't want to miss this informative session where you'll get insights into how to best navigate the peer-review process.
There is a growing interest from consumers in plant-based proteins: according to market analysis, one in three consumers prefers plant proteins over animal proteins, and plant proteins experienced 61% growth from 2010 to 2014. This shift in market trends are largely driven due to vegan/vegetarian diets based on religious and moral beliefs, and/or concerns over issues associated with animal proteins, such as volatile price, allergens, sustainability, and overuse of hormone and antibiotics. While the consumers are switching their preferences to eat more plant proteins, they are not willing to compromise the sensorial qualities that meat, dairy, and egg proteins can offer. There are increasing efforts and breakthroughs in the academia and food industry to find broader sources of plant proteins and explore innovative processing methods and formulation approaches to utilize plant proteins in food applications. In this symposium, the first speaker, Prof. Michael Nickerson, will provide an overview on the current and emerging sources of plant proteins. He will also review the challenges and opportunities in processing methods/technologies for producing plant protein ingredients, and discuss their impact on protein functionality and nutritional quality. The second speaker, Prof. Lingyun Chen, will take a deep dive into the molecular structure and functional relationships of plant proteins. More specifically, she will use several plant proteins (e.g. lentil protein, etc.) as examples and share with us the research her groups conducted in understanding the impact of microstructure on the macroscopic properties (such as foaming, gelation, etc.) and the value-added applications of these features. The third speaker, Dr. Mehmet Tulbek, will take a formulation science approach and showcase the practical use of commercially available plant proteins (e.g. pulse proteins) in food products. Through a number of case studies, he will demonstrate the functionalities of the plant protein and the values it can bring to food manufacturers who are looking to replace egg and dairy proteins, fortify protein content, and reduce cost.
Food manufacturers have until June 2018 to remove all PHOs from food due to the overwhelming clinical evidence of the negative health impacts of trans fats. Ag-scientists, US farmers, and the edible oil industry have developed an all-soy US-grown solution positioned to offer food scientists and food companies a functional alterative to trans fats without negative health effects.

This session will address three primary topics, the first being an examination of health biomarkers in a double-blind clinical feeding study that was recently completed. Dr. David Baer, lead researcher from USDA’s Agricultural Research Service’s Food Components and Health Laboratory, will present new findings about the effect of high oleic soybean oil on the risk factors used to define metabolic syndrome, which includes biomarkers of diabetes and cardiovascular disease (CVD). He will also discuss the nutritional benefits of high stability oils.

Following Dr. Baer, the VP of Research, Development and Innovation at Stratas Foods will share results from new functionality testing of high-stability oils and shortenings used in baking and frying applications. Specific functionality results will be discussed for applications including fried donuts, white cake, cookies, and icing.

Lastly, attendees will hear firsthand from a soybean farmer about the advantages of growing high-oleic soybeans including increased demand due to better performance in some food and industrial applications, environmental sustainability at the farm, increased value, and competitive yields. They will also address current availability of the product and anticipated future growth of the crop due to the many functionality and health benefits offered by high oleic soybeans.

One of Feeding Tomorrow’s new priorities is to encourage the best and brightest minds to pursue careers in the science of food. We invite our IFT community to share effective tools and resources used to engage students and introduce them to careers in the science of food. Join us for a roundtable discussion to capture ideas on what IFT’s community is doing out in the field. Anyone who leads K-12 presentations, initiatives or are generally interested in youth programming is welcome to participate. Come with ideas!