Feed your future
June 2-5, 2019 | New Orleans, LA

content tagged as Session Highlights

21 - 30 Results out of 33
A new definition for dietary fiber has jurisdictions talking and food companies scrambling.

Experts from multiple disciplines tackle tough questions related to food and health in a wide-ranging Monday morning session.

Andrew Pelling began his featured presentation on Monday by telling a story about his younger self—an eager graduate student who was constantly designing experiments based on whatever sparked his curiosity. 
This year’s Scientific Programming will include four Hot Topic sessions—curated, scientific sessions focused on impactful, current trends and issues facing the science of food. 
Since the Certified Food Scientist (CFS) program was introduced in 2013, more than 1,800 food science professionals in 55 countries have earned the credential, which recognizes applied scientific knowledge and skills. 
Ready for a deep dive into educational programming on issues ranging from current hot topics to new cold plasma technologies?
Fennema Lecture: Measuring What Matters: The Science of Assessment Meets the Assessment of Food Science

When: Monday, 07/16/2018 through Monday, 07/16/2018, 10:30 AM - 11:15 AM

Where: McCormick Place - S501ABCD

One of the most challenging areas in all of education is that of assessment – Knowing What Students Know. Unfortunately most of assessment in K-16+ education fails to take into account what we know about how students learn and how to use that knowledge to guide the design of assessments that support teaching and learning. In this lecture I will focus on a contemporary perspective on educational assessment based on advances in the learning and measurement sciences. Examples and illustrations will be drawn from work on the Next Generation Science Standards and the redesign of the College Board’s Advanced Placement science courses with consideration of their applicability to the teaching, learning and assessment of Food Science.
W.K. Kellogg Award Lectureship: Role of FST (Food Science and Technology) in Addressing Food Security Issues in Humanitarian and Non-Humanitarian Contexts

When: Tuesday, 07/17/2018 through Tuesday, 07/17/2018, 02:15 PM - 03:00 PM

Where: McCormick Place - S401ABC

In his lecture, Prof. Bounie will first introduce the context of humanitarian crises and some of the specific food security issues that are faced in these situations. He will then draw from his own professional experience and from the recommendations made by the international and multi stakeholders working group recently set up in Sydney, to answer some of the following questions:
-What is a humanitarian crisis, who are the main stakeholders involved and what are the main food security issues prevailing in such a context?
-What are some of the major FST problems/challenges that have to be tackled during humanitarian crises and what could be the specific role of food technologists in addressing food security concerns?
-Why is it important to train students and practitioners in FST in order to tackle humanitarian crises?
-Why transformative change channeled by humanitarian response needs to embrace innovation not just within agricultural production but across the whole food system and why it should link nutritional concerns to complementary capabilities of FST
-How FST might help turn food systems deeply affected by humanitarian crises into more resilient ones and how this could enhance longer term recovery and foster further sustainable development
-How building on current humanitarian crises through innovation and more inclusive solutions may help us address some of the emerging food security challenges that threaten developed countries as a result of homelessness, migration, climate change and other factors
FEATURED SESSION: The Human Age: Confronting the Innovation Conundrum

When: Monday, 07/16/2018 through Monday, 07/16/2018, 09:00 AM - 10:15 AM

Where: McCormick Place - S100 Ballroom

Dennis Dimick, Executive Editor of National Geographic magazine, presents his stunning photographs of the environment guaranteed to make you consider your place and purpose in the world. Beautifully considered, Mr. Dimick’s photos explore the impact of human ingenuity and the Earth’s ability to sustain it.
Gilbert A. Leveille Award and Lectureship: Whole Food Approach for Chronic Disease Prevention

When: Monday, 07/16/2018 through Monday, 07/16/2018, 03:30 PM - 04:15 PM

Where: McCormick Place - S404BC

More and more scientific evidence suggests that a healthy eating pattern with increased consumption of fruits, vegetables, whole grains, and other plant-based foods is associated with a reduced risk of developing chronic diseases, such as heart disease, cancer, stroke, diabetes, Alzheimer’s disease, cataracts, and age-related diseases. Bioactive compounds in fruits, vegetables, and whole grains may, in part, be responsible for their health benefits. Recent research demonstrated whole foods play important roles in reducing the incidence and prevalence of chronic diseases. Our group proposed that the major health benefits of a diet rich in fruits, vegetables, and whole grains are predominately attributed to the additive and synergistic interactions of bioactive compounds and other food components in whole foods by targeting multiple signal transduction pathways with multiple mechanisms of action. Whole foods play important roles in reducing the incidence and prevalence of chronic diseases. This presentation will discuss our current research on health-promoting synergies and interactions of bioactive compounds and nutrients in whole foods for chronic disease prevention and healthy aging, and focus on the plausible mechanisms of action behind the biological effects.