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Experts from multiple disciplines tackle tough questions related to food and health in a wide-ranging Monday morning session.

Capstone courses, by definition, provide students with the opportunity to apply the knowledge and skills acquired during their program of study. These courses are generally designed to encompass not only all technical aspects of the major but also professional skills, such as leadership, team dynamics, time management, and communication. In this session, six schools will present what their students are doing in their respective capstone courses. Examples of projects and their execution as well as best practices and methods of assessment will be discussed. The role of industry partners and how they can be included to make these experiences more meaningful will also be explained.
This session explores the new FSVP requirements that importers are required to perform. It will highlight the risk-based activities needed to verify that food imported into the United States have been produced in a manner that meets applicable U.S. safety standards. Attendees will hear the perspectives on this matter from former FDA Officials (Center Director and District Director) as well as food executives representing US importers and foreign food technologists who assist foreign firms with FSVP compliance for U.S bound imports. These food safety experts are now prominent consultants, legal experts, industry leaders and academics working globally to help firms meet these new requirements.

The speakers will report on the progress of FSVP made to date and provide new applicable and practical information on the final FSVP rule and its role from the perspective of FDA, domestic food manufacturers, foreign food importers, all of which have to address the FSMA preventive control requirements, including transportation of goods through the production lifecycle. This is a must session to attend for all importers of foods or domestic firms purchasing foods from foreign sources. It will be particularly beneficial to those who have not yet taken this aspect of FSMA seriously, or understand the consequences of lack of compliance. FSMA is an enormous undertaking and a presents a major change in how food safety is controlled in the United States. Are you ready?
In this session, attendees will learn the critical role that science terminology and communications play in shaping public perception of agriculture and food products and ingredients. They will understand why it is important to create terminology that accurately describes new food and agriculture technologies, beginning with research funding channels and ending with clear public communication messages that explain the benefits and safety of these new technologies.
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.
In support of recent EFSA color re-evaluations and forthcoming JECFA re-evaluations, IACM's Synthetic Color Committee has sponsored a number of studies in support of the safety of synthetic colors consistent with its objectives to protect and expand the worldwide use of synthetic colors, and to review and assess existing safety information on synthetic colors and conduct scientifically robust studies to ensure their safety when necessary. The studies include four genotoxicity studies on Indigo Carmine (FD&C Blue 2); Allura Red (FD&C Red 40); Tartrazine (FD&C Yellow 5); and Ponceau 4R and one short term reproductive study on Sunset Yellow (FD&C Yellow 6). IACM also contracted with Exponent to conduct an exposure assessment for FD&C colors using actual use level data from IACM members to provide further information to the March 2011 recommendation by the FDA Food Advisory Committee. IACM's Scientific Director Dr. Bastaki will present the genotoxicity study findings for Allura Red and Tartrazine, which have just been published, and preview the remaining, while Dr. George Pugh of the Coca-Cola Company will present the current landscape of synthetic colors and Carolyn Scrafford of Exponent will provide details of how the exposure assessment was conducted and how it compares to other recent assessments conducted by FDA and academics.
This panel discussion will critically evaluate the opportunities and challenges related to educating the next generation of food scientists. This panel will discuss topics such how to make food science competitive compared to other STEM fields, how to train enough food scientists to meet the need, designing the curriculum to impart values and skills in students, training students capable of handling regulations such as those associated with FSMA, etc. The field of food science is undergoing many transformative changes. Food companies are being subjected to mergers and acquisitions; government and regulatory agencies are implementing new laws and regulations; and new technologies, such as molecular diagnostic methods, are being developed and used. These, and many more changes are likewise changing the skills and knowledge that will be required of the next generation of food scientists.

This panel discussion explores where we are today in educating and training food scientists, as well as what new knowledge and skills that educational institutions will need to provide students in the future. Attendees will hear the perspectives on this matter from internationally renowned speakers with academic, industry and government experience as to what they will be looking for in new hires, as well as strategies that will be needed to compete with other fields for the best students. Presenters will likewise explore how educational requirements may need to change to accommodate appropriately educating the next generation of food scientists.

This panel discussion is sponsored by Phi Tau Sigma, the honor society of food science and technology. This symposium is also co-sponsored by the International Division, Educational, Extension and Outreach Division and Nonthermal Processing Division of IFT.
The objectives of panel are to both stimulate open discussion (The panel moderator and presenters will use appropriate comments and questions to stimulate audience participation; this is primarily for the audience) and to expand on the implications of the FDA Rule on the following topics: (1) Inclusion or exclusion of non-digestible carbohydrates as dietary fiber (7 sources of DF have been approved to date, May 9, 2016 and 25 are being reviewed by the FDA); (2) review strength of evidence for 8-identified beneficial physiological effects of DF for human health (that a non-digestible carbohydrate have sufficient clinical evidence to demonstrate a beneficial physiological effect for health); (3) discuss approved AOAC Methods to measure DF; (4) impact of FDA Rule on consumers meeting recommended DF requirements of 25 and 38 g/day for men and women, respectively; (5) FDA interpretation of DF approved or disapproved as “intrinsic and or intact” sources; (6) the value of increased fecal weight and decreased transit times as important beneficial physiological effects for health (i.e., laxation); (7) the energy value of DF for food label calorie/energy calculations and; (8) expanded discussions on the difference among FDA, Canada and other country’s regulations on issues relating to DF. In summary, the breadth and depth of this panel is for audience participation to attain the best interpretation of the FDA’s rule on DF.