content tagged as Symposium

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Today, food is hot. People are interested in food as demonstrated by the number of food shows. The science of food is also hot. People are interested in food science (how their products are made), in nutrition (is it good or bad for them), in toxicology (is it really safe), in epidemiology (does food make us better, fatter, or what). People will ask questions and we in the food industry will get their questions. You will, too.

How do you communicate what's really scientifically right, and interesting? There are so many people who have important things to say but how do you say them? What do you say? What do you not say? What are real questions? What are trick, sensationalized questions?

And most of all, about YOU. How can you present important information to the press, to the law, to the public? How should you think about what you present? How should you conduct yourself? What should you embrace as an earnest inquiry into the truth, and what should you sense as sensationalism.

This session attempts to address these questions.
Recognizing that one size doesn’t fit all when it comes to training, USDA NIFA and FDA CFSAN collaboratively established the National Food Safety Training, Education, Extension, Outreach, and Technical Assistance Program, as mandated in Section 209 of FSMA in 2015. As mandated in FSMA, this competitive grant program provides food safety training, education, extension, outreach, and technical assistance to owners and operators of farms, small food processors, and small fruit and vegetable merchant wholesalers. Grants issued through this program provide funding for a National Coordination Center (NCC) and four Regional Centers (RCs), to extend food safety education, training, and technical assistance to specific audiences.

To provide a variety of training formats shaped by product, region, size and other factors, USDA NIFA and FDA CFSAN added to the training infrastructure in 2016. USDA NIFA established the Food Safety Outreach competitive grant program (FSOP). The program has created 50 FSOP awards; 12 Multistate Education and Training Projects that support collaborations among states not necessarily located within the same regions, but having common food safety concerns, or addressing common commodities; 22 Community Outreach Projects that support the growth and expansion of already existing food safety education and outreach programs currently offered in local communities; and 16 Pilot Projects that support the development of potentially high-risk and high-impact food safety education and outreach programs in local communities.

Simultaneously, FDA awarded the Local Food Producer Outreach, Education, and Training to Enhance Food Safety and FSMA Compliance cooperative agreement to the National Farmers Union Foundation. The Native American Tribes Outreach, Education, and Training to Enhance Food Safety and FSMA Compliance cooperative agreement was awarded to the University of Arkansas at Fayetteville to support the development of training curricula and delivery, in addition to education and outreach, among local foods producers and tribes, respectively.

This work builds upon an existing foundation created by the partnerships in the USDA and FDA FSMA Alliances, the Produce Safety Alliance, the Food Safety Preventive Controls Alliance, and the Sprout Safety Alliance which were established in 2010-2012. The FSMA Collaborative Forum, which first convened in April 2017, has provided a venue for collaboration among the training providers, including JIFSAN and NASDA.

These efforts have strategically focused on the delivery of customized training to target audiences to match the diversity of the food producers. This symposium will share the current program priority and RFA solicitation for FSOP potential applicants, work of the national produce safety training landscape, and the possibilities underway to leverage the momentum as a national best practice.
The biosensors industry is now worth billions of US dollars, with applications mostly in the biomedical field. The use of biosensors as emerging technologies could revolutionize the study and detection of foodborne pathogens, toxins, allergens, contaminants, and biomarkers for food quality. The development of biosensors will further serve the food industry, agricultural sector, regulatory community, and public health. This symposium will feature some recent and significant advances in the field of biosensing and its applications to food safety, food quality, and food processing and agriculture as well as other biological systems. Presentations will provide insightful scientific and engineering analysis of advanced biosensor systems and propose future research directions. The speakers will address current innovation in biosensors transduction architectures for practical (point-of-service) applications in food and discuss strategies and current efforts to translate their current research to real-life applications. To maximize the attendance and impact of this symposium, presenters have been carefully chosen for their diverse expertise on biosensing technologies including: cantilever based sensor for real-time detection of foodborne pathogens, capillary electrophoresis combined with electrochemistry based sensing for point-of-service diagnostics, optical-based paper biosensors for in-field detection and discrimination of toxins, and disposable electrochemically based all graphene microfluidic biosensor for real-time foodborne pathogen detection in food processing facilities.
Color influences the taste, aroma, and acceptability of foods and beverages. People are visual and color is used as a clue to identifying foods. Usually, when the color is congruent or appropriate, flavor is often correctly identified. This has been studied across different applications like beverages, white vs. red wine, and spicy salsa. Incorrect coloring will create an expectation that is not matched by the food, resulting in misidentification and decreased acceptability. Using appropriate colors in foods helps to design foods which give expected flavor. Colors also influence basic tastes like perception of sweetness or heat for example, sweetness can be reduced by coloring the beverages with yellow, and this can help with sugar reduction in the application. Sometimes adding unexpected colors can also pique the customer’s interest and hence can be used to one’s advantage. Flavor reduction or enhancement can be carried out in nutritional beverages/foods depending on the requirement.

Color also affects flavor perception depending on how the flavor is inhaled, either orthonasally (by nostrils) or retronasally (by mouth). Also the color may be intrinsic (e.g., colored beverage) to the object being smelled/tasted or extrinsic (package color) and both these can influence the flavor perception. There are different possible mechanisms by which the color-flavor interactions occur and these will be discussed. Cognitive influences also affect how colors and flavors are perceived. So far, little research has been carried out on how cognitive and contextual constraints may mediate color–flavor interactions. The discrepancies demonstrated in previously-published color–flavor studies may reflect differences in the sensory expectations that different people generate as a result of their prior associative experiences. Color–flavor interactions in flavor perception cannot be understood solely in terms of the principles of multisensory integration (the currently dominant theoretical framework) but the role of higher-level cognitive factors, such as expectations, must also be considered.
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.
D-allulose is a new, GRAS, and zero-calorie sugar. D-allulose is composed of rare sugars—one of approximately 50 that exist in nature. It tastes nearly sweet as sucrose while it has very little caloric value. Its original technology was found by Professor Izumori from Kagawa University and his developments took over 20 years. During those 20 years of research, he and his group found a way to manufacture D-allulose at commercial scale, demonstrated its safety as a food ingredient, and gained regulatory rights to market the ingredient in different countries. D-allulose can be used as a bulking agent, a low calorie sweetener, and so on. D-allulose is not only an ingredient that reduces calories in finished products, but has potential as a specialty ingredient. The session focuses on its physiological functions and future potential of health benefits. The session covers carbohydrates metabolism, lipids metabolism, and the effect of hormones with D-allulose intake. Each presenter has a unique background and covers the current study and future study of d-allulose and rare sugars.
Most of the development and feedback from consumer research in new product platforms has evolved after the launch of beverage home appliances, however innovative platforms are emerging in the market and along with them the challenge of assessing the relevant attributes of the innovative product platform. Limitations when looking for appropriate reports, literature, methods and comparisons among different markets, limits the strategy of product launches and therefore opens the opportunity to scout/screen new experiences and attributes that consumers are looking in innovative product platforms across countries. The session includes the scouting of product market data, buying drivers, new product line concepts, and product dynamics.

Additionally, alternative nutritious ingredient sources are of the most importance due to the foreseen sustainable limitations of nutrients coming mainly from animal origin. Therefore the search for alternative highly nutritional sources and the development of new products with such ingredients, are one of the main drivers to fulfill the gap of innovative products with a high nutritional value. Additionally, fresh products, such as ready to bake products are highly desired by the consumer because they are commonly less processed food. As nutrition, flavor, and mouthfeel are the most important characteristics for product likeability, this opens the opportunity to develop new product lines and appliances that can deliver nutritious and delicious meals. This session summarizes the opportunities/challenges in the development of new food technology platforms and the scouting of consumer preferences on healthy, nutritious products.
Understanding validation requirements is critical in effectively designing products that assure corporate and regulatory food safety objectives can be met. This session will focus on understanding validation requirements from the FDA perspective and then continue with examples of screening and validation experiments designed to explore the impact of product formulation and processing conditions on microbial kill and food safety in meat based products. A thorough understanding of product characteristics potentially impacting efficacy of high pressure processing is ultimately critical in providing a robust food safety program.

The symposium begins with a review of FDA regulatory expectations concerning the proper design and execution of HPP validation experiments, including identification of critical variables along with guidelines for monitoring and reporting, and end with a review of the key elements of a thorough validation report. The next session will focus on experiments designed to elucidate the impact of formulation and processing conditions on pathogen kill in raw ground meat pet food products. Recent research on the impact of additional hurdle technologies utilizing antimicrobials, natural essential oils and herbal extracts to synergistically enhance microbial kill in the high pressure processing of meats will be reviewed. The final session will review a series of validation experiments designed to explore the impact of formulation, ingredients, and processing conditions with a stated objective of achieving a minimum 5-log Salmonella inactivation in a raw chicken pet food product.