content tagged as Symposium

61 - 70 Results out of 81
Sensory Science: The Bridge Between Food and Health

When: Tuesday, 07/17/2018 through Tuesday, 07/17/2018, 10:30 AM - 12:00 PM

Where: McCormick Place - S401ABC

The sensory properties of foods and beverages are active before, during, and after an eating occasion. They direct us towards specific foods and guide preferences and portion selection, but can also be used to enhance experience of fullness during and after consumption. The sensory experience of eating is an important determinant of food intake control, often attributed to the positive hedonic response. However, beyond their role in liking, sensory properties also guide energy intake within and across meals. Understanding the important influence of a food’s sensory characteristics on energy intake can provide opportunities to use them in the development of products to support the control of energy intake.

Sensory cues associated with a food, such as the sight, smell, and taste of a food, have previously been identified as barriers to consumption of certain nutrient dense foods, and implicated in the overconsumption of energy by promoting palatability. A series of new studies have demonstrated that the same sensory properties can be used to reduce energy consumption without a loss in palatability or satisfaction. Food texture can impact the rate of energy intake and subsequent satiety per kcal consumed and has been shown to support reductions in ad-libitum energy intake while maintaining meal satisfaction. Palatability is not a static feature of a food, and sensory specific satiety, variety and metabolic need state interact to influence food intake. It is thus important to consider the sensory experience of eating beyond quantifying sensations and the role they play in promoting palatability. Additionally, the combined sensory experience plays a critical role in flavor-nutrient associations and can inform learning and future food intake behaviors and through this influence meal size and satiety. Rather than using sensory properties to simply describe a food, we can consider these characteristics as important functional features of foods and beverages that provide an opportunity to enhance the experience of eating, while encouraging nutrient intake and supporting sustainable reductions in energy.

This session will take sensory approaches beyond first-bite assessment of qualities to demonstrate the functional role sensory properties have to play in nutrition and their application to product development for consumer benefit. We aim to examine the different aspects of individual consumer eating behaviors and the specific sensory characteristics of foods to highlight recent advances in our understanding of how certain taste and sensory characteristics can be used to promote better energy intake control. This session will also identify opportunities for interactions between sensory, taste, food, and nutritional sciences to innovate and impact eating behaviors and body weight management.
Fried Foods in Developing Countries: Consumption, Enrichment, and Optimization for Fat Reduction

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

Where: McCormick Place - N427D

In spite of the recent shift towards baking in place of frying, consumption of traditional fried foods is still prevalent in under-developed and developing countries. This session will explore the current status of various fried foods with focus on latest research data on production practices, consumer insights, optimization of production process for fat reduction, and fiber enrichment of fried foods. There are several factors (such as product formulation and process conditions) to consider in developing optimum nutrient-rich fried foods. A combination effect of these factors can be analyzed and interpreted through optimization. Utilization of fibers and other natural food additives with immense health benefits is possible without compromise of taste and functionality.
Critical Parameters in Application of Antioxidants to Arrest Lipid Oxidation in Food  

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

Where: McCormick Place - S405AB

Lipid oxidation is the major cause of food deterioration and produces many harmful materials. Therefore, lipid oxidation is always an important topic in food chemistry and one of the most challenging problems in the food industry. This session is proposed to address the most recent advances in the development of antioxidants for foods. For this, we have invited world renowned scientists in this research area.

The first speaker, Dr. Karen Schaich, a professor at Rutgers University, has been conducting cutting-edge, top quality scientific research on lipid oxidation and received many awards, including the 2016 IFT Stephen Chang Award. She will give a presentation about the most recent research on oxidation mechanisms with the title of “Rethinking Basic Reactions of Lipid Oxidation and Antioxidants.” Recent research has shown that people should consider alternatives reactions that compete with traditionally known reactions. Since basic understanding on reaction mechanisms and oxidation products is critical to the development of new food products, this talk will be very important for attendees of IFT.

Our second speaker, Dr. Fereidoon Shahidi, is a university research professor at Memorial University of Newfoundland in Canada. Dr. Shahidi is the author of over 800 research papers and book chapters, has also authored or edited 64 books, and 10 patents. He has received numerous awards, serves as the editor-in-chief of the Journal of Functional Foods, an editor of Food Chemistry, and is the principal founder of the International Society for Nutraceuticals and Functional Foods (ISNFF). He will give a presentation entitled “Arresting Lipid Oxidation with Antioxidants: Promises and Challenges.” Natural antioxidants to arrest oxidative processes via their respective mechanisms and regulatory hurdles and solutions will be discussed.

Our third speaker, Dr. Suk Hoo Yoon, a professor at Woosuk University in Korea, is a Fellow of IFT, AOCS, and ISBAB and has received numerous awards including the Order of Science and Technology Merit, Korea. He is an Editor of Biocatalysis and Agricultural Biotechnology and was an Editor-in-Chief of Food Science and Biotechnology. Dr. Yoon will give a presentation entitled “Effects of Environmental Conditions on Isomerization and Degradation of Fat-Soluble Antioxidants During Thermal Processes.” He recently found that the kinetics and changing patterns of thermal degradation and isomerization of beta-carotene are greatly influenced by the conditions of thermal treatment environments including oxygen, continuous phase surrounding carotenes, and steam.

Our last speaker, Dr. Namal Senanayake, is the Scientific Manager of Shelf-Life Solutions at Camlin Fine Sciences North America. With his over twenty years of experience in lipid chemistry, lipid oxidation, and antioxidants, he will give a talk entitled “Enhancing Oxidative Stability and Shelf Life of Rendered Ingredients and Pet Food with Antioxidants.” This specific presentation will cover the application of naturally derived ingredients and extracts for pet foods. Since this session will cover a wide scope of research areas dealing with topics from fundamentals of lipid oxidation to applications of antioxidants in the food products, a large number of participants are expected.
Exploring Functional Biopolymers to Advance Food Quality and Sustainability

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

Where: McCormick Place - N427D

Cleaner labels, enhanced health benefits, and cost reduction are among the key driving forces for the food industry. In addition to new food sensing and processing technologies, the explorations of naturally occurring materials are essential to food innovations. In this symposium, the speakers will discuss their recent work to highlight three exciting areas: (1) new resources of carbohydrate from crops, (2) functional biopolymers from fermentation technology, and (3) design of peptide nanoparticulates.

The symposium will start with reviewing phytoglycogen (PG), a naturally occurring dendrimer-like biopolymer, by Dr. Yuan Yao in the Department of Food Science of Purdue University. With its highly unique structure, function, and biosynthesis, PG is considered as a next generation in the starch family. In his seminar, Dr. Yao will briefly review some PG derivatives, including high-performing emulsifiers for Pickering emulsion, carriers of antimicrobial peptides, super solubilizers for insoluble drugs, and vaccine adjuvants. Thereafter, he will discuss his recent works of using native PG to solubilize quercetin and lutein, two food-related active ingredients.

As a naturally occurring biopolymer, poly-γ-glutamic acid (γ-PGA) contains repeating units of glutamic acid. With its characteristics of being biodegradable, non-toxic, and non-immunogenic, γ-PGA has broad applications in agricultural, food, cosmetics, medical, and other areas. In his talk, Dr. Bo Jiang of Jiangnan University will review γ-PGA including its biosynthesis and production, and thereafter elaborate its use for cryopreservation, a novel application of γ-PGA with potential impact on the food industry.

Generation of plant-based peptide nanoparticulates has brought opportunities for creating functional food ingredients. However, to offer desirable functionalities, the structure of peptide assembly needs to be well defined and designed. In his session, Dr. Jianping Wu from the Department of Agricultural, Food and Nutritional Science of University of Alberta will elaborate his approach in using amphipathic peptides derived from the canola protein cruciferin to fabricate well-defined nanoparticles, and their cellular uptake and transport with Caco-2 epithelial cells will be discussed as well.

In summary, this symposium will provide the audience with cutting-edge research outcomes at the interface of biopolymers, nanomaterials, and functional food systems. In addition to improving the quality of food, the use of bio-derived materials will also contribute to the sustainability of agricultural and food systems.
The Use of 'Omics' for Evaluating Meat Quality

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

Where: McCormick Place - S401ABC

This session will explore the use of “omics” type approaches for improvement of meat quality, specifically, genomics and metabolomics. In large part genetic make-up dictates meat quality through the preferential gene expression towards traits which influence meat quality. Furthermore, specific metabolites can directly influence meat quality factors, such as color and flavor. Measurement of small compounds or metabolites is somewhat novel for the meat science area. Numerous factors are known to impact meat quality. However, in many cases it is known why these factors influence meat quality. More recently “omics” approaches have been utilized to develop this understanding. This session will describe relationships of genomics with meat quality and relationships between specific metabolites with meat color and flavor.
Protein Goes Green: The Potential and Challenges of <Em>Spirulina</Em> Cultivation, Processing, and Application

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

Where: McCormick Place - S402AB

The demand for plant protein from different sources is growing, not only due to the growing interest to reduce meat consumption in the western world, but also to face the challenge of feeding 9 billion people in 2050. Next to the leading plant protein source worldwide – soybean – microalgae are one repeatedly proposed alternative. Microalgae offer great potential through their high productivity per area and time compared with other crops and they do not compete for the limited arable land available. Moreover, they can contain up to 70% protein per dry weight, unsaturated fatty acids, and other high value components of interest to the food, pharmaceutical, and chemical industries. This symposium focuses on the entire value chain of this emerging protein source with spotlights on the cultivation, the downstream processing, and already commercialized products and concludes with a critical view from a sustainability perspective.

Arthrospira spp. are one of two microalgae species that are generally recognized as safe (GRAS) by FDA and serve as red line in the symposium. The blue-green cyanobacterium is commonly cultivated in large open “race-way-ponds” between the 30° northern and 30° southern latitudes. It is an effective, low cost, and robust way to produce large amounts of dried biomass, well known as Spirulina, rich in proteins and unsaturated fatty acids. However, cultivation in open ponds has certain limitations, especially with regard to the total biomass concentration per volume, which is affecting the efficiency of all subsequent downstream processing. In open pond systems the important impact factor is light: its intensity and distribution per volume element cannot be precisely controlled. Light stress induces an increased production of phycocyanin, a blue protein, which is the coloring principle of natural blue and green food colors. The effect of stress factors on metabolic pathways to trigger responses on cellular level are emerging research topics in the field with direct implications on economic feasibility. Technologically improved cultivation systems address these issues, including production and processing in urban environments.

Besides on the focus on Spirulina cultivation, its optimization and downstream processing, the symposium will address the life cycle assessment of Spirulina cultivation in comparison to soybean farming. As the leading plant protein source, soybean production and processing is highly optimized and serves as a benchmark, although major drawbacks like farmland usage for animal feed production and GMO soy plants are causing consumer concerns. The sustainability assessment is needed to identify critical points in recent Spirulina production and processing which have to be investigated and optimized to make Spirulina a sustainable green protein source.

Experts from academia and industry will present on how (i) a state-of the art industrial scale Spirulina cultivation is realized; (ii) in what way photo-bioreactors can contribute to the Spirulina cultivation in the future; (iii) explore the potentials of natural colors based on Spirulina as raw material, and the usage of process side streams; and (iv) in combination with a critical LCA to depict the potential of algae protein to close the protein gap in the future.
Integrating Culinary Arts and Science Into Product Development and Research

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

Where: McCormick Place - N426C

The media of food technologists and chefs are very similar: ingredients and their functionality; tools and technologies that transform those ingredients into safe, wholesome products; and consumers and their perceptions of interactions with those products. Historically, culinary professionals have often been involved with the “front end” of product development, to foster ideation and generate prototypes. However, now that the lines between retail food service and CPG industries have blurred, there is an even greater need and opportunity for comprehensive transdisciplinary perspectives on product development, the food industry, and food systems research. The Research Chefs Association, Culinary Science and research programs at prominent culinary schools, and peer reviewed journals incorporating culinary perspectives into their publications, signal the emergence of Culinary Science as an intermediary discipline that incorporates culinary arts craftsmanship and food science theory. Our food systems and related industries can benefit from integrating culinary science to help identify and address issues of health and wellness, environmental imperatives such as food waste, and modes of innovation and sustainable business development.

In this session we will bring together a biochemist, food microbiologist, psychologist, chefs, and product developers who have worked across disciplines to conduct research and address product development challenges through the lens of culinary science. We will discuss the challenges and opportunities in conducting culinary art and science research at the intersection of academia and industry. Research and development strategies and initiatives involving chefs, scientists, and entrepreneurs aiming to optimize nutritional quality, maximize flavor quality, and minimize waste will be described. Culinary Scientists who work at the intersection of retail and food service sectors will describe best practices for working with chefs in a more comprehensive way, throughout the product development process. This session will also consider ways that culinary science can be incorporated into food science curriculum to engage students with practical applications, foster critical thinking and problem solving skills, and help better prepare graduates for rewarding careers in product development.
The Status and Future of In-Place Cleaning, Part II

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

Where: McCormick Place - S401D

Part II of the session will discuss the complexities associated with removal of a broad range of food residues from surfaces using a combination of chemical and flow characteristics.
Recent Advances in Dairy-Based Novel Ingredients and Their Applications

When: Tuesday, 07/17/2018 through Tuesday, 07/17/2018, 09:05 AM - 10:05 AM

Where: McCormick Place - S403AB

Success in our industry lies in constantly adopting new and emerging technologies for new product development, quality improvement, and to overcome limitations of current practices. Dairy industry, academia, and government organizations are proactively conducting research in the area of several new technologies and generating novel ingredients and technologies. Recently several new ingredients have emerged as a result of newer technologies, such as separation, extraction, fractionation, modification, etc. These ingredients are considered as game changers for dairy foods and beverage applications. This symposium will highlight novel dairy ingredients, such as edible films, whey permeate, lipid-protein concentrates, etc. The audience will have an opportunity to get firsthand information from the eminent researchers from industry, academia, and the USDA.
Alternative Proteins in Food Systems: Methods, Approaches, and Challenges

When: Tuesday, 07/17/2018 through Tuesday, 07/17/2018, 01:45 PM - 02:45 PM

Where: McCormick Place - S403AB

With an ever-expanding consumer awareness of sustainability, health, and nutrition, the use of proteins from alternative and sustainable sources has gained increasing importance. Especially, the products like meat analogues have become of high public interest as consumers’ dietary habits change towards a reduction of meat consumption due to ecological and ethical aspects. However, proteins derived from alternative sources (e.g. plants, algae, insects) are currently underutilized, which is largely due to a lack of functionality to form desired texture or properties. These proteins have a big potential to satisfy the market demand of food protein in the future, provided it can be processed or modified to achieve the required texture and properties for food applications.

The functional properties of proteins depend on their unique three-dimensional structure. For certain applications, such as biopharmaceutical applications, it is important that the proteins preserve their native state in order to exert the desired functionality. On the other hand, this sensitive behavior of proteins to its environment is of particular interest; when properly controlled, protein denaturation and aggregation result in novel functionalities and materials. In many technical applications, protein denaturation and aggregation are, therefore, prerequisited to achieve the desired product properties and performance. Protein based surfactants, stabilizers, coatings, biodegradable films, or meat analogues are some of the products based on the modification of protein structure.

While there is a vast amount of research on how the processing conditions including pH, ion concentration, ionic strength, temperature, and shear, affect the functional properties of conventional protein systems (e.g. milk proteins), little is known about the structural and functional changes of alternative proteins through food processing. Such studies demand a multidisciplinary approach focusing on the characterization and control of the influence of processing conditions at various levels; beginning from the extraction of proteins from the raw material until the morphology/structure development in the final food product.

This session provides an overview to the formulation of alternative proteins into food systems and their characteristics in terms of functionality and sustainability. Challenges associated with the up- and downstreaming to meet purity and quality requirements will be discussed. Furthermore, the applicability of conventional technologies to alternative proteins, as well as the novel approaches to functionalize the proteins, and to design sustainable food products will be presented.