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Pre-Meeting Short Course
Saturday, September 12 – Sunday, September 13
8:00 am – 5:00 p.m. Saturday,
continues
8:00 am – 3:00 p.m. Sunday
LOCATION
Baltimore, Maryland
(property TBD)
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Dietary Fiber in Food Systems
Fiber-enriched foods are one of the most rapidly growing segments in the food industry today. With increasing consumer awareness about health and wellness, and the importance of fiber in the diet, there has been an increase in supply of healthy fiber ingredients. Development of fiber-enriched foods poses a lot of challenges to the food scientist. As new ingredients emerge, there is a need to understand their functionality and their effects on formulation. This short course will provide you up-to-date information on different fiber ingredients, their functionality in food systems, and the health, analytical and regulatory aspects of different classes of fibers.
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Organizer
Sponsor
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Brinda Govindarajan, Kellogg Company, Battle Creek, MI, U.S.A. Nutrition Division
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Course Schedule
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Saturday, September 12 |
7:30 – 8:30 am | Breakfast |
8:30 – 8:40 am | Introduction – Brinda Govindarajan, Kellogg Company |
8:40 – 9:10 am | Much Ado about Fiber – Julie Miller Jones, College of St. Catherine |
9:10 – 9:40 am | Regulations for the Labeling of Dietary Fiber – Paula Trumbo, CFSAN |
9:40 – 10:30 am | Fiber Definition and Analytical Methods – Barry McCleary, Megazyme |
10:30 – 11:00 am | Break |
11:00 – 11:30 am | Fiber and Gut Health – Joanne Slavin, University of Minnesota |
11:30 am – 12:00 pm | Fiber and Glycemic Control – Joanne Slavin, University of Minnesota |
12:00 pm – 12:30 pm | Fiber and Heart Health – Rob Welch, University of Ulster |
12:30pm – 1:00 pm | Fiber and Satiety – Susan Cho, Nutrasource |
Saturday, September 12 |
1:00 – 1:30 pm | Lunch |
1:30 – 2:00 pm | Product Development with Fiber – Rajen Mehta,SunOpta |
2:00 – 2:30 pm | Processing of Fiber – Brinda Govindarajan, Kellogg Company |
2:30 – 3:10 pm | Cereal Grains as Sources of Fiber – Elizabeth Arndt, ConAgra Foods |
3:10 – 3:50 pm | Inulins and Fructooligosaccharides – Rudy Wouters, Beneo-Orafti |
3:50 – 4:20 pm | Break |
4:20 – 5:00 pm | Arabinoxylans and Cell Wall Polysaccharides – Jan Delcour, Katholike University |
5:00 – 5:40 pm | Purified Plant Based Fibers – Ryan Boldt, JRS |
7:00 – 9:00 pm | Networking Dinner (sponsored by Kellogg Company) |
Sunday, September 13 |
7:30 – 8:30 am | Breakfast |
8:30 – 9:10 am | Betaglucans – Teri Paeschke, Quaker Oats |
9:10 – 9:40 am | Wheat based Resistant Starches – Kyungsoo Woo, MGP Ingredients |
9:40 – 10:30 am | Corn based resistant starches – Terry Finocchario, National Starch |
10:30 – 11:00 am | Break |
11:00 – 11:40 am | Resistant maltodextrins – Allan Buck, ADM |
11:40 am – 12:30 pm | Soluble wheat and corn dextrins – Neelesh Varde, Roquette America |
12:30 – 1:10 pm | Polydextroses – Stuart Craig, Danisco |
1:10 – 1:30 pm | Lunch |
1:30 – 2:10 pm | Galactooligosaccharides – Ann Birkett, GTC Nutrition |
2:10 – 2:50 pm | Hydrocollloids – Lori Spurlock, Dow Chemicals |
2:50 pm | Adjourn |
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Registration
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Short Course Fee: |
Nonmember | $625 |
AACC Intl. Member | $550 |
Student | $195 |
Pre-registration is required. Registration fee
includes coffee breaks, lunch, course materials. |
REGISTRATION FORM 
Questions? Contact Tressa Patrias at +1.651.994.3851 or tpatrias@scisoc.org
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