Session 55: Room 388 | |||
Tuesday AMHOT TOPICS: The opportunities and limitations of food science and technology in implementing nutrition recommendations through food based solutions | |||
| A common goal for nutrition and food science professionals in industry, academia and government is to establish understandable nutrition recommendations and provide food-based solutions that will help consumers implement such recommendations. The science that drives nutrition recommendations is complex and continuously evolving, and so are the advances in food science and technology that enable product innovation to help consumers implement them. However, there are frequently limitations to what food science and technology can do to deliver such products. For example, it is not possible for food technology to reduce one component of a food (e.g. fat) without replacing it with something else. Consequently, many low-fat products developed in response to public health recommendations were higher in carbohydrates and comparable in calories compared to their traditional counterparts. As a result, such products have been criticized for contributing to the obesity epidemic. The purpose of this symposium is to explore ways to establish a dialogue between the food science community and public health stakeholders to manage the limitations and leverage the capabilities that food science can bring to bear on public health recommendations. The topic of obesity will be used as an example to identify the potential of food science to provide food-based solutions to this dilemma, and to explore how such capabilities can be understood and leveraged among all public health stakeholders. | |||
| Moderator(s): | G. H. Johnson, Johnson Nutrition Solutions LLC I. B. Mehrotra, General Mills, Inc. | ||
| Time: | 9:00 AM | ||
| 55-1 | The importance of integrating food technology into the public policy making process F. R. SHANK | ||
| 55-2 | Technical capabilities and limitations of food technology D. T. GORDON | ||
| 55-3 | Communications opportunities and engaging the professional community M. CHRIST-ERWIN, S. T. Borra | ||
| 55-4 | Case studies: Product development S. LEUSNER | ||
| 55-5 | Case studies: Novel ingredients B. FLICKINGER | ||
| 55-6 | Case studies: Novel technologies B. R. HAMAKER | ||
| 55-7 | Panel discussion of industry experts E. J. HENTGES, E. Myers, C. M. Weaver, D. B. Lund, G. A. Leveille | ||
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana