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.
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!