Newswise — The following news briefs are from the Institute of Food Technologists® (IFT), a nonprofit scientific society with members working in food science, food technology, and related professions in industry, academia, and government. This media update includes information on new studies from the Journal of Food Science (JFS) as well as IFT news regarding science, policy and upcoming events. Topics include: Food for NASA’s Mission to Mars (JFS study); Does Guinness Travel Well? (JFS study); Agriculture, Food, Nutrition and Natural Resources R&D Round Table; Dietary Guidelines Online Resource Page; and Wellness11 Media Invite.
To receive copies of full studies and to schedule an interview with a study author or IFT spokesperson, call 1-800-IFT-FOOD or Mindy Weinstein, 312-604-0231, [email protected].
New Study Cites Food Science Challenges for NASA Missions to Mars
Space food for astronauts tastes better and is now healthier than ever before due to significant food science developments. However, a new study in the Journal of Food Science (JFS) published by the Institute of Food Technologists (IFT) highlights the challenges that need to be addressed so that astronauts can travel to Mars and beyond.
To view the full press release and video: http://www.ift.org/newsroom/news-releases/2011/march/01/new-study-cites-food-science-challenges-for-nasa-missions-to-mars.aspx
To view the study abstract: http://onlinelibrary.wiley.com/doi/10.1111/j.1750-3841.2010.01982.x/abstract
Does Guinness Travel Well? A new study in the Journal of Food Science provides some limited scientific evidence to support the theory among beer enthusiasts that Guinness tastes much better in Ireland than other parts of the world. Over a period of one year, four researchers of different nationalities traveled to 14 countries and visited 71 Guinness serving establishments in 33 cities to collect data for 103 tastings. Tasting scores for pints of Guinness were generally high all around the world, yet tastings in pubs in Ireland scored significantly higher. This difference remained statistically significant after adjusting for researcher, pub ambience, Guinness appearance, and the sensory measures of mouthfeel, flavor and aftertaste. Please note that results are subject to further verification because of limitations in the study design.
To view the study abstract: http://onlinelibrary.wiley.com/doi/10.1111/j.1750-3841.2010.01986.x/abstract
Looking for information and resources on the new Dietary Guidelines for Americans? Visit the new IFT.org Dietary Guidelines Resource Page
In January 2011, the U.S. government released the 2010 Dietary Guidelines for Americans. The Guidelines set a high standard designed to reduce overall caloric intake, eat more nutrient-dense foods and increase physical activity to help reduce the incidence and prevalence of obesity in the U.S. population. The guidelines pose both challenges and opportunities for the food science industry. IFT provides several resources on the guidelines and related topics at http://www.ift.org/knowledge-center/focus-areas/food-health-and-nutrition/dietary-guidelines.aspx
March is also National Nutrition Month, so feel free to use these resources for nutrition-related articles as well.
IFT to Co-Chair R&D Roundtable on Agriculture, Food, Nutrition and Natural ResourcesMarch 15, 2011, American Association for the Advancement of Science, Washington, D.C.
Public and private research and development collaborations in agriculture, food, nutrition and natural resources are an important tool for meeting the challenge of feeding future generations. The Round Table program will highlight how society benefits from federal investments in agriculture-related research by USDA and other federal agencies, such as the National Institutes of Health, the National Science Foundation, the Department of Interior, the U.S. Environmental Protection Agency, and the Department of Energy. The case studies to be presented will deal with the bovine genome, nutrition, food safety, pest control, crop production and water management, conservation, wild land restoration, and biofuels.
For more information, visit http://bit.ly/fJmI4T. Registration for on-site participation has been closed as meeting room capacity has been met, however you can participate in the live webcast.
Click here to register. The webcast will also be available for viewing after March 15.
IFT News
Don’t Forget to Register for Wellness11 March, 23-24, 2011, InterContinental Chicago O’Hare
From applied science, to consumer research, to innovations in product development and regulations, Wellness 11 sessions will focus on the most rapidly growing areas associated with healthful foods. Highlights include: •Hear first-hand, unique consumer insights on processed foods during our panel with Chicagoland Moms. •Catch the creative spirit and innovation of IFT student members as three teams of finalists compete to develop products low in saturated fat during the Heart-Healthy Product Development Competition sponsored by CanolaInfo. •Get answers to your questions about the implications of the 2010 Dietary Guidelines for Americans during the Closing Session. •Benefit from 20+ first-rate sessions designed to provide balanced scientific, business, and technical perspectives.
To view the full program, visit http://www.ift.org/meetings-and-events/wellness/schedule-at-a-glance.aspx
Registration is complimentary for credentialed media. Contact Emily Schleier, [email protected], 312-604-0273 to register.
About IFTThe Institute of Food Technologists (IFT) is a nonprofit scientific society. Our individual members are professionals engaged in food science, food technology, and related professions in industry, academia, and government. IFT’s mission is to advance the science of food, and our long-range vision is to ensure a safe and abundant food supply, contributing to healthier people everywhere. For more than 70 years, the IFT has been unlocking the potential of the food science community by creating a dynamic global forum where members from more than 100 countries can share, learn, and grow. We champion the use of sound science across the food value chain through the exchange of knowledge, by providing education, and by furthering the advancement of the profession. IFT has offices in Chicago, Illinois and Washington, D.C. For more information, please visit ift.org.© 2011 Institute of Food Technologists
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