Feed your future
June 2-5, 2019 | New Orleans, LA

content tagged as Symposium

1 - 10 Results out of 66
Recent Developments in Application of Membrane Filtration Technologies for Cheese and Beverage Manufacture

When: Monday, 07/16/2018 through Monday, 07/16/2018, 03:30 PM - 05:00 PM

Where: McCormick Place - S502AB

In recent years, membrane technologies have been widely used in the manufacture of various foods and beverage products. Per recent announcement from the Food and Drug Administration (FDA), ultrafiltered (UF) milk will be permitted in the manufacture of Standard of Identity (SOI) cheeses. This opens-up very exciting opportunity for cheese manufacturers. This symposia will provide a platform to discuss a range of opportunities and challenges for application of membrane technologies in the cheese industry as well as in the wider food industry. The symposium will also cover the regulatory aspects of this technologies in various product categories.

*Our thanks to Naturex for their sponsorship of the Product Development & Ingredient Innovations track*
Educating the Future Food Scientists Capable of Facing Evolving Regulatory and Technological Challenges in the Global Food Industry

When: Tuesday, 07/17/2018 through Tuesday, 07/17/2018, 12:30 PM - 02:00 PM

Where: McCormick Place - S501ABCD

Over the last 25 years, the food industry faced a great deal of change in food science and technology, culture, policy, and politics and has been truly “global” in its scope and impact. Also, the emergence of new foodborne hazards, along with consumer habits, preferences, and demand for convenience, nutrition, and safety of food and ingredients have resulted in increased need for understanding and navigating changing the regulatory landscape by food industry professionals. While the academic institutions have kept pace with technical training in food science and technology, the industry is experiencing a dire shortage of prospective employees: we need food scientists, technologists, and even production workers who can function adequately in changing the regulatory and technological climate. This symposium is designed to examine the current academic preparation for food science and technology graduates and discuss associated challenges and opportunities for the food industry. This symposium is sponsored by Phi Tau Sigma, the honor society of food science and technology.
Physically Processed, Functional Carbohydrates as Food Ingredients

When: Wednesday, 07/18/2018 through Wednesday, 07/18/2018, 08:30 AM - 10:00 AM

Where: McCormick Place - S403AB

The demand for physically (i.e., non-chemically) modified, ingredients is increasing in the market due to consumer preference towards “healthy and natural” foods. Carbohydrate ingredients, such as starch, flour, hydrocolloids, sugars, and fibers play major roles in processed foods; to provide viscosity building, thickening, gelling, structure formation, ingredient binding, and certain other functions such as sensory attributes and nutritional value. Conventionally, chemical modifications have been used to modify carbohydrates to make ingredients with desired properties; process tolerance, improved stability, and in-product functionality. During past two decades, there has been an increased focus on physical modification technologies for making carbohydrate ingredients, particularly starch, due to increased demand for clean label ingredients by both the food manufacturers and consumers alike. Starch physical modifications have been limited, primarily, to treatments involving various heat-moisture combinations. Such technologies have been experimented and reviewed, in detail, in the scientific literature. New physical processing technologies, to obtain specific ingredient properties and functionalities, have emerged in the recent past. This symposium introduces and discusses recent advances in using physical processes available for developing functional carbohydrate ingredients.
Healthy Oils: The New Go-To Ingredient for Health and Function

When: Tuesday, 07/17/2018 through Tuesday, 07/17/2018, 12:30 PM - 02:00 PM

Where: McCormick Place - N426C

A paradigm shift is occurring as global dietary guidance and regulatory action moves to encouraging optimal amounts of “good fats” in the diets of consumers. Quickly accumulating nutrition research is driving this trend and innovation throughout the food chain is making the development of new oil ingredients possible. This session will examine the latest science driving the trends on healthy oils, review the biggest regulatory and policy changes coming on fats and oils in over two decades, and delve into the innovations that will allow product developers to create healthier, tasty, functional products.

Dr. Cyril Kendall, an internationally respected researcher at the University of Toronto who specializes in healthy diet patterns, will discuss how an ever-growing body of nutrition research is showing that poly and monounsaturated fats should not only be used to replace trans and saturated fats in the diet, but how they also confer independent health benefits. Since dietary fats and oils constitute about one third of our daily calories, this is a significant development for the very large, and growing, population afflicted with cardiovascular disease, diabetes, and obesity. Public policy groups and regulatory agencies are in the process of implementing the first major update in over two decades of package labels. Patricia Kearney, President of PMK Associates, Inc. and former Chief of Staff of USDA, will address how FDA and USDA will integrate efforts on back of pack nutrition labels and GMO labeling, discuss which foods might use the claim “healthy,” and how a new structure for establishing the next Dietary Guidelines for Americans could affect product development in the future. The demand for healthy, functional and tasty products is on the rise. Innovative technologies using advanced breeding techniques and customized blends of new generation oils create functional ingredients that can help companies meet this demand. Christopher Nowlan, who as a senior oil products manager at Dow DuPont, Inc., is a food chain expert on areas from seed development to end use products. He will talk about the use of new techniques used to develop GMO and non-GMO seeds, traceability, new oil blends, and customized ingredients.
Whistleblower Protections Under FSMA: Food Industry and Legal Perspectives

When: Tuesday, 07/17/2018 through Tuesday, 07/17/2018, 02:15 PM - 03:45 PM

Where: McCormick Place - S502AB

As the FDA focuses on the development and implementation of food safety rules under the Food Safety Modernization Act (FSMA), the Occupational Safety and Health Administration (OSHA) is responsible for implementation and enforcement of FSMA’s Whistleblower Protection Provision (FSMA Section 402). The FSMA Whistleblower Protection Provision “prohibits entities engaged in manufacturing, processing, packing, transporting, distributing, receiving, holding, or importing food from retaliating against employees for engaging in certain protected activities, including reporting alleged violations of the FD&C.” The protected activities may include “providing information relating to any violation of the FD&C or any act that he or she reasonably believed to be a violation of the FD&C to: − the employer, − the Federal Government, or − the attorney general of a state, testifying, assisting, or participating in a proceeding concerning a violation of the FD&C; or objecting to or refusing to participate in any activity that he or she reasonably believed to be in violation of the FD&C.” In contrast to the significant outreach efforts expended on the food safety rules in FSMA, section 402 is neither well known nor understood, and many questions remain. For example, is a food testing laboratory a covered entity? If an employee objects to “re-dating” or selling “expired” food products, does that constitute a protected activity?

Many IFT members are “employees” of food “entities” and serve as representatives for their employers in decision-making processes. This symposium is designed to help all attendees understand the Ins and Outs of FSMA whistleblower protection.
Formulating With Dairy and Non-Dairy Proteins

When: Monday, 01/01/0001 through Monday, 01/01/0001, 12:00 AM - 12:00 AM


According to Mintel, expansion of product offerings that emphasize plants as key ingredients is among the top six global food and drink trends for 2017. Food scientists now have a host of dairy and non-dairy ingredients to select for formulation of new products. Product development requires an understanding of consumer perception, opportunities, and challenges with each of the ingredients. This seminar will include a representative from Mintel to cover data on dairy and non-dairy product launches, consumer perception of non-dairy, and opportunities within the category. A representative from a dairy ingredient supplier will provide information on the types of dairy proteins, applications, methods for assessing functionality, and opportunities for innovation. Finally, a representative from a large food company will share an overview of the challenges in formulating with plant proteins in a variety of products and how ingredient manufacturers can work with food companies to support innovation.
Novel Application of Nanotechnology for Control of Pathogenic Viruses and Bacteria: An Innovative Approach to Food Safety

When: Monday, 07/16/2018 through Monday, 07/16/2018, 03:30 PM - 05:00 PM

Where: McCormick Place - S401D

Nanotechnology has the potential to revolutionize global agricultural and food systems in numerous ways, and can provide promising insights into potential applications for pathogenic control in food as well as disease treatment in food-producing animals and agricultural plants.

The prevalence of diverse, potentially harmful contaminants in food requires our continual attention. Foodborne diseases are caused by ingesting bacteria, fungi, parasites, or viruses through contaminated food or water, or via person-to-person contact. The Center for Disease Control and Prevention (CDC) estimates that foodborne diseases cause approximately 76 million illnesses, 325,000 hospitalizations, and 5,000 deaths in the United States each year. The economic impact of five major foodborne bacterial pathogens was estimated to be $6.9 billion in 2000. Due to ever increasing trends in food safety, food manufacturers should take sanitary/ hygienic processes into key consideration. Minimizing the attachment of spoilage and pathogenic organisms to the surface of food processing equipment is one of the major challenges in the fields of food science and biosafety.

The effectiveness of antibiotics has been challenged by the occurrence of dangerous infections that antibiotics can no longer treat, as pathogens are developing resistance to the drugs. There is thus a compelling need to develop mitigation strategies based on the nanotechnology for antimicrobial resistant microorganism in food animals. Modern day agriculture requires extensive application of pesticides and agricultural biocides for preventing and treating microbial origin diseases, vector-borne diseases and other seasonal diseases. Specifically, yield loss in food crop production would have a significant effect on both food availability and food prices thereby directly affecting the global hunger levels. However, wide use of these biocides in the past few decades has resulted in accumulation of copper residues at alarming levels in the soil and in surrounding ecosystem. Strong motivation exists on improving efficacy of current Cu bactericide/fungicide through nanoscale engineering.

The proposed session will help build a diverse community committed to advancing work in the area of nanotechnology for agriculture and food systems, leading to novel ideas and approaches to create a sustainable and safe future. In appreciation of the above multidisciplinary nature, a diverse range of invited speakers will present a comprehensive vision of critical and emerging nanotechnology research advances across the field of agricultural sciences including animals, crops, and food processing, including: (1) development of nanotechnology based self-sanitizing surfaces for the control of human norovirus; (2) nano-engineered surfaces for prevention of microbes and biofilm; (3) copper and zinc based nanoformulations for controlling citrus canker and bacterial spot of tomatoes; and (4) engineering and in vivo evaluation of chitosan-based nanoparticles as alternative antimicrobial agents in food producing animals.
Establishing the Safety of Cellulose Nanomaterials for Food Related Uses

When: Wednesday, 07/18/2018 through Wednesday, 07/18/2018, 10:30 AM - 12:00 PM

Where: McCormick Place - N427D

Nanocellulose research is a topic of increasing interest in multiple fields due to its unique physical properties derived from their nanoscale size such as the high viscosity. However, the use of nanocellulose in food applications has not been approved by regulatory agencies due to questions about its safety and health implications. This session will cover up-to-date information in processing and characteristics of nanomaterials, their behavior in the human GI tract, and the results of toxicity studies. The session will also discuss ongoing and future studies required for regulatory agencies to approve nanocellulose for use in food related applications.

*Our thanks to Naturex for their sponsorship of the Product Development & Ingredient Innovations track*
Hot Topics Session: Establishing a Regulatory Action Levels for Food Allergens--Do We Have the Data We Need?

When: Tuesday, 07/17/2018 through Tuesday, 07/17/2018, 12:30 PM - 02:00 PM

Where: McCormick Place - N427ABC

Sugar: Dietary Recommendations, Current Intakes, and the Future of Sweets

When: Tuesday, 07/17/2018 through Tuesday, 07/17/2018, 12:30 PM - 02:00 PM

Where: McCormick Place - S502AB

The World Health Organization (WHO) has taken a firm stance on “free sugars,” advocating a reduction in the intakes of free sugars to less than 10% of total energy (and preferably to less than 5% of total energy) to deal with the growing epidemic of overweightness and obesity worldwide. In this session, the basis for the WHO recommendations will be discussed, and targets and definitions for sugars that have been adopted in key countries globally will be reviewed. Using national diet and nutrition surveys, the current intakes of total and free sugars will be presented, and the foods that are contributing most to these intakes will be discussed. Finally, challenges in the reformulation of foods and beverages with added sugars will be presented, with some promising solutions presented.