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In his IFTNext presentation, Dave will discuss the challenges facing food and beverage R&D in the midst of unprecedented disruption and market loss. In this era of mega-mergers pressured with double-digit margin enhancement, massive R&D reductions and zero-based budgeting, billion-dollar investments in tech startups are stealing the innovation spotlight.

Companies that don't have the size or resources to compete on margin reduction through cost-cutting have an opportunity to drive profitability through innovation. Dave will challenge companies to rethink how they utilize stranded and underutilized IP and present a new model for R&D that offers an opportunity to develop stand-alone returns and greater innovation activity. He'll share a roadmap for reestablishing the R&D function not only as a cost center but as a viable, valuable and financeable business model in its own right.
This symposium looks at the various undergraduate and graduate programs that are offered around the world related to food science and/or one specialization in food science and examines the particularities of these programs depending on country. This symposium will gather faculty from North America, South America, Europe, and Asia.

Participants will learn about the unique approach that each program/country involved in this symposium is offering as regards the teaching of food science to undergraduate and graduate students. Ideas about how each country could strengthen the curriculum in food science could help student exchanges around the world through better knowledge of how each country is approaching food science, as well as help harmonize food science programs around the world.
Flavanols/tannins are polymerized catechin or gallic acid based constituents abundant in produce that have physiological benefits such as assisting glycemic response and inhibiting bacterial adhesion. The functional properties of flavanols arise from structural characteristics including abundant hydroxylation and planar ring regions, which can facilitate strong molecular interactions with proteins. This ability to complex with proteins can lead to changes in the functional properties of proteins by blocking or altering active sites. A practical effect of flavanol-protein interaction is inhibition of enzyme activity, most notably of the digestive enzymes alpha-amylase and glucoamylase, which in vivo can modulate glucose response after consumption of a high-glycemic content meal. Another functional property of a specific class of condensed tannins is suppression of the adherence of E. coli to epithelium cell walls, thereby inhibiting infection. This symposium will consist of four presentations highlighting: (1) molecular explanation of flavanol/tannin structure and mechanisms of association between flavanols/tannins and proteins; (2) effects of flavanol consumption on glycemic response and determination of blood glucose over time profiles; (3) in vitro determination of the inhibitory effect of flavanols/tannins on digestive enzyme activity; and (4) in vivo benefits of cranberry flavanols.
This session addresses the growing attention on traditional Korean fermented foods such as kimchi and fermented soy products due to their various health benefits. As a growing body of scientific evidence on the health functionalities of Korean foods is published in scientific journals and distributed through the public media, it is timely to open a focused Korean food session in IFT. This session will cover historical and cultural backgrounds, characteristics, and the most up-to-date scientific data on the health functionalities of Korean fermented foods. All the speakers are distinguished experts who have been dedicated to academic research on Korean traditional foods for many years. The first two speakers will talk about cultural and historical backgrounds and characteristics of and science behind traditional Korean foods. Dr. Cherl-Ho Lee, the IFT Fellow and the chairman of the Korea Food Security Research Foundation, will be presenting the geographical and environmental background of the appearance of primitive pottery culture in the Korea Strait region and its influence on the development of fermentation technology and dietary culture in Northeast Asia, especially Korea. Dr. Dae Young Kwon of the Korea Food Research Institute (KFRI) will be presenting on the unique and diverse nature of the K-diet (Korean diet) developed in relation to the cultural history of Korean food. He will also discuss the health benefits of traditional Korean foods from the viewpoint of modern life science and biotechnology. Next, two speakers will focus on the health functionalities of two most important Korean fermented foods, kimchi and doenjang (fermented soybean paste). Dr. Kun-Young Park of Cha University, Korea, will be present on anti-obesity and anti-cancer effects of these foods. A reduction of body weight and suppression of adipogenesis while promoting β-oxidation-based lipolysis in a high-fat-diet-induced in vivo obesity model will be intensively discussed. Also, anti-cancer activity in an AOM/DSS-induced colon cancer model and an H. pylori-induced gastric cancer model will be talked about. Dr. Hak-Jong Choi of the World Institute of Kimchi, Korea, will be invited to talk about how probiotics isolated from kimchi can influence the gut microbiota of a high-fat-diet-induced in vivo obesity model. Improvement of the overall structure of the HFD-disrupted gut microbiota after administration of two selected kimchi probiotics, Pediococcus inopinatus WIKIM27 and Lactobacillus sakei WIKIM31 and its correlation with obesity-related parameters will be discussed. The potential use of kimchi probiotics for therapeutic purposes in treating obesity will also be discussed. This session will recruit many participants who are interested in healthy Korean foods developed through the nation’s long history.
IFT Divisions hold graduate student research poster and oral competitions. Poster competitions are closed and not open to attendees. The Oral competitions are open to any IFT17 attendee wishing to listen to research findings. More details including room locations for each oral competition will be available shortly.
In formulating protein-fortified foods, a developer often has to factor in physicochemical outcomes of higher protein-protein interactions, e.g., taste, texture, and stability. Hence, successful fortification with proteins is often accompanied with well-considered choices of formulation and processing adjustments to deliver a great-tasting food that meets consumer expectations. Dairy proteins provide numerous functional and nutritional advantages in this regard and are the benchmark for other proteins. Beyond nutrition, dairy proteins are considered as good emulsifiers, texture builders, whipping agents (in some applications), fat substitutes, etc. Speakers in this symposium will shed further light on the macro- and molecular-level behavior of dairy proteins both in the ingredient state as well as in the context of high-protein food systems to maximize their utility. Specifically, insights into dispersibility, astringency, and stability of dairy proteins will be discussed. In addition, relevant impact of processing parameters will be addressed for superior product outcomes.
Participants will learn about the general biology of vitamin D and its hormonal regulation of multiple aspects of health apart from its key role in skeletal maintenance. Topics to be discussed include alternative sources of vitamin D supply by UV synthesis and diet and criteria for defining adequacy and risk of inadequacy.

Participants will also learn about results from a clinical intervention study where vitamin D was supplemented (both D2 and D3 forms) for a period of 6 months to examine its effects on cognitive function and mood in a healthy elderly cohort.

Vitamin D, by direct and indirect regulation of more than 200 genes, exerts bioactivity as a hormone, controlling calcium absorption, tissue and immune cell growth and inflammation. Current recommendations for vitamin D adequacy are associated with requirements for skeletal maintenance. The recommended daily allowances (RDA) as defined for bone health are 600 IU (15 μg)/day up to 70 years of age, and 800 IU/day over 70 years of age. By consensus, adequate vitamin D status for mineral homeostasis, bone health, and muscle function is defined as serum levels of 25-OH-D above 75 nM, insufficiency in the range of 50–75 nM, and deficiency below 50 nM. It is likely that elevated needs for vitamin D associated with chronic diseased states, including in bone, lead to depletion of tissue stores of vitamin D. Co-incidence of multiple diseases states frequently occurs in aging, and can account for the elevated need and risk of depletion in older people. In this session, the synthesis and regulation of the multiple functions of vitamin D and comparative bio-efficacy of vitamin D3 and D2 analogues will be explained.

UV-mediated synthesis of vitamin D3 accounts for more than 90% of vitamin D supply in adults, although dietary sources, including from oily fish, egg yolks, and meat, are known. A new and convenient source of vitamin D2 is increasingly available from UV-treated mushrooms and, potentially other fungal sources, including yeasts. Controlled production of vitamin D2 from the pro-vitamin D2 substrate ergosterol in fungi and yeasts represents an additional opportunity for development of functional-food ingredients to support dietary supplementation of vitamin D. In this session, the logistics of quality-controlled enhancement of vitamin D2 in substrates containing ergosterol for production of fresh and processed sources of vitamin D2 in the food supply will be discussed.

Despite abundant cross-sectional evidence that low-vitamin-D status is correlated with dementia and cognitive decline in aging, interventional evidence for benefits of vitamin D supplementation in the elderly is lacking. In support of the importance of vitamin D for brain health is the presence of the enzyme that produces the active form of vitamin D, 1α-hydroxylase, in cerebrospinal fluid, and that the receptor for the active metabolite, 1,25-dihydroxy vitamin D3, is found throughout the human brain. We conducted a clinical trial aimed at measuring effects of vitamin D, supplied as either vitamin D3 or vitamin D2 in a mushroom matrix together with control mushroom and placebo, on cognition and mood in a cohort of healthy elderly people. In this session, the findings from this pioneering clinical trial will be presented and interpreted.