content tagged as Symposium

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The global supply chain of food/ingredients and the evolving food safety regulatory landscape has required the food industry to be agile and adaptive to be in regulatory compliance. The goal of this symposium is to discuss associated challenges and opportunities for the food industry. Expert speakers from the food industry and government will discuss topics on ingredient sourcing, microbial food safety, allergens, and technical assistance/training.
Insects are an attractive alternative source of high-quality animal protein for the food industry with a substantially lower environmental footprint than vertebrate livestock. Insects can be raised very naturally compared to other livestock, without the use of hormones, antibiotics, steroids; and very cleanly, free from hazards such as pathogens. Insects from farms in the US and Europe do not appear to contain foodborne pathogens such as Salmonella, Listeria, E. coli or Staphylococcus aureus. Although billions of pounds of insects have been produced for the pet food and animal feed industry, a huge global potential exists for viable food and ingredient production from insects. Research is proving that insect farming, processing, and consumption are viable options both economically and nutritionally. The private sector is recognizing insects have potential for alleviating problems related to food security and are looking to them for food ingredients, fish meal, emergency food relief, and domestic animal feed.

This session will provide the audience with historical, current, and future research on the business of utilizing insects as viable food ingredients for both feeding the world and providing new functional and nutritional options for the food industry.
Beverage mouthfeel is a key driver for consumer acceptance and therefore of vital importance for food and beverage manufacturers. Mouthfeel refers to the oral-tactile qualities perceived in the mouth, including, but not limited to, astringency, viscosity, slipperiness, and mouth-coating. Mouthfeel depends in large part on physical properties of foods and beverages, e.g., temperature, pH, carbonation viscosity, etc. Chemical stimuli, including tastes and odors, can also modulate the perception of mouthfeel. Mouthfeel has links to both orthonasal and retronasal olfaction. Positive aspects of mouthfeel include indulgence or creaminess, while astringency often has a negative association. Beverage mouthfeel is highly dependent on the composition of the food matrix. The rise of reduced calorie foods has required solutions to counteract the reduction in fat, sugar or salt. Texturizers can provide body or fullness to reduced calorie products. Flavor modifiers contain flavor chemicals such as fatty acids, aldehydes, lactones, ketones, and alcohols that can provide fatty, creamy, and fuller taste. Different emulsifiers and sweeteners can also alter the mouthfeel of a beverage.

Perception of a beverage is a dynamic process starting from smell before intake, first sip, consecutive swallows and residual oral coating. Flavor release, in-mouth viscosity, and lubrication of the oral surfaces will follow this cascade of events. Understanding the determinants in this process enables development of beverages with optimized mouthfeel, e.g. reduced calorie or premium products. In this symposium, we will present in-vivo data to show how the tongue moves relative to the palate while a subject is drinking a beverage. In addition, instrumental analytical data demonstrating how these adapted movements are subsequently mimicked in a tribometer to measure lubrication between tongue-palate relevant replicate surfaces will be presented. There will be a discussion on a new optimized instrumental methodology for beverages with fat mimetics. The underlying mechanisms will be discussed and related to dynamic sensory perception.

This session will bring together a cross section of experts from research institutions, and industry to address the fields of formulation, sensory and ingredient science; focus will be on the following areas: (1) chemosensory contributions to mouthfeel, (2) impact of ingredients such as sweeteners, texturizers, and emulsifiers on mouthfeel, (3) impact of flavor modifiers on mouthfeel, and (4) lubrication and in-mouth viscosity as determinants for mouthfeel.
There exists a serious gap between knowledge generated at a university level and implementation in the food industry. The current session aims to help bridge this gap by highlighting the challenges involved in technology transfer, with concrete examples and strategies on how to overcome this issue, under a variety of circumstances. The speakers have been selected based on their successes in executing such transfer projects, and will share their experiences and lessons learned with the audience. Such examples are not only limited to upscaling from academia to industry, but also about downscaling industry-level problems to the university environment to understand the fundamentals of the problems at hand, as well as examples of industry members working closely with their own operations teams and external suppliers, to innovate and industrialize in an accelerated fashion.

Four cases will be presented, moreover, two of the case studies also include information on industrial joint research funding, a concept that is attractive for both universities and industry.
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.
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.
Recently, FAO announced a second set of descriptors to categorize food into categories based on degree of processing. The most used categorization for processing uses the terms nonprocessed and raw, moderately processed, and highly processed. They have added the following classification for describing degree of food processing: unprocessed or minimally processed foods; processed culinary ingredients; processed foods; and ultra-processed food and drink products. The proponent of this classification system has argued that this more fairly defines degree of food processing and comes to the conclusion we rely too heavily on processed foods in our diets. Unfortunately, there is scant evidence that this classification system is actually useful to design dietary guidelines for the consuming public. In this symposium the speakers explore the topic of food processing in general, particularly in light of the FAO guidelines, and the utility of the adopted food processing classification system to assist researchers and those who develop dietary guidelines. This session is sponsored by Phi Tau Sigma and the IFT, AND, ANS and IFIC Task Force on Food Processing. This is addition to the Nutrition and Engineering Divisions of IFT.
The beverage industry is in a major shift, with consumer needs continuously evolving towards simpler, minimally processed, and preservative-free products. As a result, newer processing technologies are sought after as an alternative or complement to conventional thermal treatments to create a more natural, authentic image and to counteract the negative perceptions associated with heavily processed beverages. These technologies need to be efficient at the commercial scale and deliver consistent product safety, nutrition value, and high quality to the consumer. Technologies such as Hydrodynamic Cavitation Processing, High Pressure Processing (HPP), High Pressure Homogenization (HPH), High Pressure Jet Processing (HPJ), and UV and Pulsed Light have emerged as potential alternatives to conventional thermal processing. Speakers in this symposium will share insights and recent findings on some of these new technologies that are already used at a commercial scale and address practical challenges and future possibilities.