Institute of Food Technologists (IFT) 2009 Annual Meeting and Food Expo Scientific Program Highlights

Newswise — Experts from industry, government and academia will gather at the Institute of Food Technologists (IFT) 2009 Annual Meeting and Food Expo (AMFE®) taking place June 6-9 at the Anaheim Convention Center in Anaheim, California, to share research and discuss the current status of food science and technology.

Now in its 69th year, AMFE is the largest annual scientific meeting and technical exposition of its kind. This year more than 1,500 scientific and technical presentations will be given, while the Food Expo ® will feature nearly 1,000 exhibiting companies.

The Scientific Program of the Annual Meeting is THE global forum for food scientists, food technologists, and food industry professionals interested in the science of food. AMFE attendees look to the Scientific Program as the foundation for making informed decisions about the development and marketing of foods. Attendees rely on the Scientific Program to keep current on the marketing, sales, development, safety, quality, packaging and nutrient value of foods.

Listed below are some of this year's AMFE Scientific Program Highlights.

Interviews with IFT spokespersons and presenters may be arranged by contacting IFT's media relations department. Please contact

Credentialed media receive complimentary access to both the scientific sessions and food exposition. To register visit: http://www.am-fe.ift.org/cms/.

To learn more about additional symposia and panel discussions held at the AMFE, please visit http://www.am-fe.ift.org/cms/.

Sunday, June 7Health and WellnessLow-calorie sweeteners: What's new and what's true?This session will address consumer trends, awareness and acceptance of low-calorie sweeteners; bringing natural low-calorie sweeteners to the market; the benefits of low-calorie sweeteners; the latest information on the safety of low-calorie sweeteners; and, importantly, communicating this information to consumers.

Resistant starch and health The latest research on resistant starch with relation to colon cancer and chronic disease will be discussed.

Fiber: The heart of whole grainThe symposium will present the challenges and opportunities for fiber and whole grains in the "2010 Dietary Guidelines for Americans" by the Department of Health and Human Services and the United States Department of Agriculture.

Food science, nutrition and skin: Lessons for the food producer and consumer on aging, beauty and healthy skinThe abundant use of vitamins and antioxidants by the cosmetics industry and their effects on skin care and on dermal health have been seriously underestimated. The session will provide a comprehensive knowledge of the relationship of nutrition and skin, as well as the current strategies in dermatological research.

Natural therapeutic intervention in arthritis and inflammatory diseasesIn an aging society, there has been an increasing need to improve the quality of life and find alternatives to drugs. This has led to an upsurge of research and knowledge in natural substances that address conditions common to aging, such as arthritis.

Assessing the effects of nutrients in humans: The new paradigm of evidence-based nutritionThe presentations and discussions will have direct applicability to issues, such as the development of the "2010 Dietary Guidelines for Americans" by the Department of Health and Human Services and the United States Department of Agriculture, the evidence-based nutrition guidelines for prevention and therapy by the American Dietetics Association, and the proposed evidence-based review systems for the scientific evaluation of health claims by the U.S. Food and Drug Administration.

Increased oleic soybean oil for food product formulationLearn the latest about oleic soybean oils, including mid- and high-oleic varieties. The panel will also address the health benefits and improved nutritional composition of a variety of enhanced trait soybean oils available now and those currently in the research pipeline.

Food safetyThe global food safety initiative: Harmonizing food safety standardsThis symposium will discuss the Global Food Safety Initiative (GFSI), compare the benchmarked standards and detail the certification process in order to provide critical information to make the proper management decisions with regard to the certification process.

Ensuring chemical safety of imported Chinese food productsIn this symposium, experts from government and academia will provide insight into existing problems, the rapid detection techniques for chemical contaminants, including melamine, as well as new Chinese food safety regulations.

Emerging food safety intervention technologies: Lessons learned and getting it right the first timeThis program will offer a unique opportunity to learn from government and industry scientists pertaining to risk assessments needed for approval and adoption by regulatory agencies and the food processing industry, including lessons learned from the past.

Nanotechnology and biotechnologyGenomics: Status of the science and potential impact on the food industryIn this session, participants will be updated on the status of the science of nutrigenomics and the barriers to commercialization of genetic tests and personalized foods will be discussed.

Emerging research: Nanoscale food science, engineering and technologyThis session will provide an overview of the current status of nanotechnology in food and will elaborate on future trends in research and development. Learn more about nanocomposite materials for food packaging materials, nutrient delivery using nanotechnology, and improving food safety using this new technology.

Industry impactsThe convergence of health and wellness and the environment: Drivers behind consumer choiceThis session will discuss the trends of consumers that are trying to be more eco-conscious who are also demanding products that fit their definition of sustainability. California Proposition 65: Foods are under siege!Learn more about Proposition 65's potential impacts within the food industry from perspectives of a food toxicologist, a food attorney and a food communications expert. The science and economics behind sustainable dairy processing The dairy processing sector is striving to lower its contribution to greenhouse gases, primarily by adopting sustainable processing practices. This session features university-based research that focuses on energy costs and best practices to lower energy usage.

Monday, June 8Health and Wellness High-fructose corn syrup: Sorting myth from reality Hear the latest research and learn how to determine whether scientific studies purport to represent metabolic consequences of high-fructose corn syrup (HFCS) intake accurately, and gain insight into regulatory activities affecting HFCS and other fructose-glucose sweeteners, including the upcoming "2010 Dietary Guidelines for Americans."

Plant flavanols and health: Learning from cocoa flavanols--a case study, Part 1Plant flavanols and health: The world of flavanols, Part 2Learn the latest on plant flavanols in the human diet and their role as functional ingredients in beverages, fruit- and vegetable- containing products, and dietary supplements.

Microwave heating and cooking of frozen and refrigerated foodsThe session will present results of consumer behavior on microwave habits. Learn how companies and other institutions are responding to food safety recalls of frozen foods.

Vitamin D and health: Implications for the food industryThe symposium speakers will review the latest research on the biology of and requirements for vitamin D.

Meat and meat products as functional foods: Current science and future marketing strategiesThis symposium will highlight the current status of research on meat and meat products as functional foods (bioactive lipids and proteins, probiotic fermented sausage, and so on) and include a discussion of how to promote such benefits to a wider audience.

The evolution of dietary guidance: Lessons learned and new frontiersThis session will simultaneously take a contemplative look at past iterations of the "Dietary Guidelines for Americans," while looking forward to future opportunities--putting guidance in context of the food supply and consumer adoption.

Unique aspects of dairy fat in healthLearn more about the bioactives associated with consumption of various components of milk fat.

Vitamin D and health: Implications for the food industryPresentations and discussion will address potential and rationale for additional food fortification with vitamin D.

Ensuring the public health triumph of iodine nutrition This session will show how researchers, development agencies and the food industry in developing countries are working to defeat iodine deficiency and prevent childhood mental retardation through dietary interventions.

Food safety Fresh produce tracing: Benefits and challengesIn this symposium, speakers from the fresh produce industry, government agencies and retailers will discuss the latest measures and future trends toward implementation of a reliable and cost-effective traceability system that is acceptable to the regulatory agencies, growers and retailers.

Mitigating food safety risks in a global market: Ensuring the safety of ingredients and products for the consumerMitigating food safety risk is a critical part of any quality assurance program. This session will provide up-to-date and relevant information on processes, systems and case studies from global food companies.

The sourcing of sustainable and verifiable safe ingredients for food development: How important is this to the consumer?Sustainability is the capacity to maintain a certain process or state indefinitely. Better understand how the environmental changes in the climate/ocean have raised the profile of sustainability.

Nanotechnology and biotechnology Delivering vegetable bioactives from producer to consumerThis session focuses on the key steps involved in delivering bioactive compounds and nutrients in vegetables, through trait development, post-harvest handling and sensory appeal.

The role of food biotechnology in agricultural sustainabilityThis session will address plant and animal biotechnology developments and their impact on sustainability. In addition, consumer attitudes toward biotechnology and the increased need for food over the next decade to meet population growth will be discussed.

Industry impacts Responsive strategies to changing consumer demands and business climatePanelists will discuss how their companies are evolving their business platforms to respond to rapidly changing current events, such as consumers seeking more locally produced foods, growing concerns about the safety of internationally sourced foods and ingredients, and sustainability and commodity pricing.

Positioning nutrition and food science in the sustainability equationThis session will cover sustainability as it relates to consumer perceptions, dietary goals and guidance; agricultural and economic perspectives; and trends in engineering and food manufacturing.

The recipe for a successful GRASExperts from this session will discuss the legal and regulatory framework that defines the Generally Recognized As Safe (GRAS) determination and process, as well as the depth of analysis that occurs during a GRAS notification.

Coloring options from natural sourcesThis symposium will offer an understanding of differences in the regulation of color additives among countries and how regulatory developments in one region affect another region.

Tuesday, June 9Health and WellnessObesity: Epidemiology, pathophysiology and preventionThis symposium will focus on the epidemiology of obesity as well as new research in obesity prevention. There also will be discussion on obesity prevention through caloric restriction and the use of nutraceutical products.

Nutrient profiling systems meet food research and developmentPresenters will explain how two high-profile U.S.-based nutrient profiling systems were developed and plans for their use, as well as discuss strengths and limitations around these systems. Finally, presenters will discuss how such profiling systems may impact food research and development (R&D).

Health benefits of fungal beta-glucansLearn about health benefits of beta-glucans from yeasts and mushrooms, the results of both in vitro and in vivo studies, and possibilities of forms to be used as food additives and/or ingredients."¨

Antioxidants and health: Assessment of efficacyThis session will discuss some of the evaluation schemes that can be used to help consumers assess the efficacy of antioxidants.

Carbohydrates and healthThis session will discuss the importance of indigestible carbohydrates--including resistant starch--on disposition index, which can predict the development of type 2 diabetes, fat oxidation and weight management.

Vitamin D sufficiency: Challenges and opportunities for the food industryIn this session, leading scientists will review the important biologic functions of vitamin D; identify traditional food and dietary supplement sources, and present information on the current vitamin D status of Americans, including children and adolescents.

Unintended consequences of simplistic nutrition recommendations: Implications for the food industryThis session will provide the industry with the consumer perspective on health and diet messages, insights on what messages are most effective to the consumer, how complex we can be in our messaging and educational efforts and guidelines for how the industry can motivate the consumer to make healthful choices encompassing a broad range of health goals.

Funding food science research: Who can you trust?This session will discuss some of the controversies surrounding funding sources and highlight recent examples in the literature and media related to food science research.

Food safetyExpert Report: Making decisions about the risks of chemicals in foods with limited scientific informationAn IFT expert panel examined the complexity surrounding timely decision-making about risk when an undesirable chemical contaminant or unanticipated chemical substance is detected in a food commodity, ingredient, or finished product, particularly when available information about the substance is less complete than desirable. Several of the panelists will address these areas and key highlights of the Expert Report.

Recent research findings on internalization of pathogens in fresh produce and control strategiesThis symposium will explore current advances in research on internalization of pathogens and the interaction of pathogens with plant tissues.

Science-based actions that consumers and other food handlers can take to improve fresh and fresh-cut produce safetyLearn more about the microbial profiles and food safety risks associated with fresh and fresh-cut produce at the retail and consumer level.

Food defense: Educating through the food chain and finding your weak linksThis symposium will serve to introduce training tools and industry guidance, discuss their implementation and respond to attendees' questions surrounding the FDA's food defense efforts.

Irradiation of fresh produce: Commercial applicationThe symposium will discuss issues related to the commercial application of irradiation on fresh produce.

Organic poultry and red meats--microbiology considerations: What do we know, what more do we need to know and how do we get there?Learn about the latest scientific activities dealing with the microbiological safety of organic meats and poultry.

Nanotechnology and biotechnologyNanoscale science for food: A primerThis symposium will describe the fundamental concepts of science, engineering and technology at the nanoscale level and discuss the potential impacts, both positive and negative.

Industry impacts Food technology trend panel: The new value equationJoin leading trend experts to learn how customers are redefining value today and in the future.

Water sustainability: Local and global solutions for water quality and conservation in the produce supply chain--from farm to forkThis symposium will provide an overview of the current challenges to protection and conservation of water in the food supply chain from farm to fork.

Nutraceutical and functional foods regulations in the worldThis symposium will focus on nutraceuticals and functional foods regulations in the United States and around the world. The expert panel will provide sequential descriptions of the intricate aspects of regulation.

Partnership in sustainability and social and environmental certification of agricultural products: The role of third-party certification for sustainable development of the global agricultural industryThis presentation focuses on how third-party certification of farm, mill, processing and manufacturing work environments, as well as the supply chain, can ensure balanced agricultural and industrial growth, with economic benefits fairly distributed among stakeholders.

Using sustainability, sound science and stakeholder collaboration to drive innovation and growth across the supply chainThis session will focus on how the dairy industry is responding to consumer and customer demand for more sustainable products, using sound science to drive innovation and position dairy products for long-term growth. ________________________________________© 2009 Institute of Food Technologists | IFT.org