 |
 |
 |
|
 |
|
 |
|
 |
|
 |
|
 |
 |
|  |
Symposia
Organic and Alternative Cereal Foods
Sponsor: AACC/ICC Joint Symposium
Organizers: Pierre Gélinas, Agriculture and Agri-Food Canada, Saint-Hyacinthe, QC, Canada, and Julie M. Jones, College of St. Catherine, St. Paul, MN
Cereal foods made from organic and alternative cereals are a steadily growing market. In our diet, this certainly adds new aromas and nutrients from fiber and germ. Regulation of organic foods will be highlighted, and some examples of cereal foods from alternative cereals will be described. A display of typical organic and alternative cereal foods (breads and others) will be available during the symposium.
Introduction. P. GÉLINAS. Agriculture and Agri-Food Canada, Saint-Hyacinthe, QC, Canada
International Standards for Organic Foods. J. DUVAL. Consultant in Organic Foods, Saint-Polycarpe, QC, Canada
Ancient Wheats and Their Potential End-Uses. E.-S.M. ABDEL-AAL. Agriculture and Agri-Food Canada, Guelph, ON, Canada
Nutritional, Food Safety, and Sensory Aspects of Organic Products. J.M. JONES. College of St. Catherine, St. Paul, MN
How Industry is Trying to Meet Consumer Expectations for Organics in the EU. S.P. CAUVAIN. Campden & Chorleywood Food Research Association, Gloucestershire, UK
A Miller's Experience with Organic Wheat and Alternative Cereals. R. BEAUCHEMIN. La Meunerie Milanaise, Milan, QC, Canada
Protein Functionality in Product Development
Sponsor: Protein Division
Organizers: Ronald Madl, Kansas State University, Manhattan, and Clodualdo Maningat, Midwest Grain Products, Inc., Atchison, KS
This session will highlight recent developments in the role of protein functionality in product development. Speakers will cover a range of discussion topics: measurement of protein functionality, wheat protein structure related to functionality, alteration of protein structure using biotechnology, chemical, and physical modification of wheat gluten, modification of soy and other proteins, wheat protein functionality in product development, industry perspective on food protein functionality, and protein-based food and non-food products.
Introduction. R. MADL. Kansas State University, Manhattan
Genetic Modification of Gluten Composition and Functionality. P.R. SHEWRY (1), P. Tosi (1), G. Pastori (2), H. Jones (2), F. Bekes (3), B. Butow (3), R.J. Fido (1), A.S. Tatham (1), and H. Darlington (1). (1) IACR-Long Ashton Research Station, Long Ashton, Bristol, UK; (2) IACR-Rothamsted, Harpenden, Herts, UK; and (3) CSIRO Plant Industry, Canberra, ACT, Australia
Altering Dough Functionality by Modification of Protein Component Composition of the Flour. F. BEKES, R. Solomon, B. Butow, and M. Morell. CSIRO Plant Industry, Canberra, ACT, Australia
Food Polymer Science Approach to Protein Rheological and Functional Properties in Product/Process Development-Part 1. L. SLADE and H. Levine. Kraft Foods North America, East Hanover, NJ
Discussion
Food Polymer Science Approach to Protein Rheological and Functional Properties in Product/Process Development-Part 2. H. LEVINE and L. Slade. Kraft Foods North America, East Hanover, NJ
Structural Basis of the Protein Network Formation in Gluten Films. J. GUEGUEN. INRA, Nantes, France
Enzymatic Limited Hydrolysis of Gluten Proteins to Develop Foaming and Emulsifying Properties. Y. POPINEAU. INRA, Nantes, France
Discussion
Gluten Modification Using Sonication and Hydrothermal Treatment. H. SINGH, Y. Kim, R. Madl, and F. MacRitchie. Kansas State University, Manhattan
Redox Effects on Wheat Glutenin Polymerization and Functionality. J.D. SCHOFIELD. University of Reading, Reading, UK
Correlation of Viscoelastic Properties of Glutenins and Molecular Association with Starch Using Capillary Zone Electrophoresis. M.C. Escober, G. Davila-Huerta, P. RAYAS-DUARTE, and Z. El Rassi. Oklahoma State University, Stillwater
Gluten Protein Function and How We Are Using It in Product Development. R.J. HAMER. Centre for Protein Technology, Wageningen, Netherlands
Discussion
Soy Protein Ingredients: Product Development, Functionality, and Application. A.G. ALTEMUELLER. Dupont Protein Technologies, St. Louis, MO
Transglutaminase and Other Enzymatic Approaches to Protein Modification. T. PAYNE. Ajinomoto USA Inc., Ames, IA
Wheat Protein Functionality in Product Development: Industry Perspectives. C.C. MANINGAT and S.D. Bassi. Midwest Grain Products, Inc., Atchison, KS
Discussion
Brewing 101
Sponsor: Corporate Development Committee
Organizer: Bill Atwell, Cargill, Inc., Minnetonka, MN
This symposium will cover the basics of brewing. Home and commercial brewing will be discussed, and there will be a session on sensory evaluation of beer. A dinner after the session is being planned.
Introduction. B. ATWELL. Cargill, Inc., Minnetonka, MN
Home Brewing-Finkwell Beer Established 1989. B. ATWELL. Cargill Inc., Minnetonka, MN
The Basics of Mass Brewing. B. MAILLETTE. Molson Canada, Montréal, QC
Pilot Brewing. R.K. LEACH. Canadian Malting Barley Technical Centre, Winnipeg, MB
Sensory Aspects of Beer. S.Y. THOMPSON. Miller Brewing Company, Milwaukee, WI
Online Inspection for Quality and Safety
Sponsor: Engineering and Processing Division
Organizer: Stephen Delwiche, USDA-ARS, Beltsville, MD
This symposium will showcase state-of-the-art instruments and online inspection procedures that can be used in cereal food processing. Although many biochemical and microbiological assays are currently used in quality and safety programs, offline methods cause a time lag, with potential economic loss between product sampling and test results. This symposium will focus on rapid, nondestructive technologies, such as visible and near-infrared image analysis, NIR reflectance/transmittance, dielectric properties measurement, and magnetic resonance imaging. This symposium will also deal with the statistical aspects of process control. Plant managers, process engineers, quality control specialists, and researchers will all find this session of interest.
Introduction. S.R. DELWICHE. USDA-ARS, Beltsville, MD
Food Industry Needs for Online Monitoring Systems. R. DEMPSTER. American Institute of Baking, Manhattan, KS
High-Speed Inspection Systems for Agricultural Commodities. T. PEARSON. USDA-ARS, Albany, CA
The FDA HACCP Pilot Program: What We Have Learned? J.M. BROWN. U.S. FDA, College Park, MD
The Role of Online Near-Infrared Instrumentation in Process Quality Control. J.J. PSOTKA. NDC Infrared Engineering Inc., Irwindale, CA
Measure What You Want, Then Make It Better: The Use of Precise Continuous Over-line Thickness, Shape, and Color Measurement to Control the Manufacture of Cereal-Based Foods. A. SCOTT. Dipix Technologies, Inc., Ottawa, ON, Canada
Electronic Wheat Grading and Bread Scoring by Digital Image Analysis. H.D. SAPIRSTEIN. University of Manitoba, Winnipeg, MB, Canada
Implementation of a Practical Statistical Process Control Program. J.R. FROETSCHNER. Purina Mills, Inc., St. Louis, MO
Discussion
Analytical Methods for Starch Characterization
Sponsor: Carbohydrate Division
Organizer: David Jackson, University of Nebraska, Lincoln
The symposium is designed to update attendees on the broad area of starch analysis methods. Topics will include procedures for total starch determination, amylose-amylopectin ratio calculations, percent gelatinization, and starch fine structure. The applicability of various methods to both basic starch research and real food systems will be discussed. Scientists working in areas such as ingredient formulations, product development, process engineering, and basic cereal/starch research should attend this symposium.
Introduction. D.S. JACKSON. University of Nebraska, Lincoln
Analytical Procedures for the Classical Measurement of Starch Gelatinization. D.S. JACKSON, W. Ratnayake, and S. Ozcan. University of Nebraska, Lincoln
Measurement of Total, Damaged, Gelatinized, and Resistant Starch and Amylose/Amylopectin Contents of Starch. B.V. McCLEARY. Megazyme International Ireland Limited, Bray, County Wicklow, Ireland
Starch Functionality of Ingredients and in Products as Measured by Viscosity. P.J. WHALEN. Whalen Consulting Inc., Elk River, MN
Advances in Analytical Methods for Starch Structure Determination. J. JANE, K.S. Wong, and S.-H. Yoo. Iowa State University, Ames
Bubbles and Foams in Cereal Products
Sponsor: Rheology Division
Organizers: Jeff Byars, USDA-ARS NCAUR, Peoria, IL, and Peter Pesheck, General Mills Inc., Minneapolis, MN
This session will include a broad range of talks on bubble formation and stability in doughs, expansion in proofing, expansion in baking, expansion in extrusion, and structural characterization of baked products. This symposium should be of interest to those involved in the broad areas of baking and extrusion.
Scott Blair Award Lecture: Relaxation Patterns in Gluten and Wheat Doughs: Interpretation and Implications. S. MULVANEY. Cornell University, Ithaca, NY
Rheological and Molecular Mechanisms of Bubble Stability During Breadmaking. B.J. DOBRASZCZYK, W.L. Li, and J.D. Schofield. University of Reading, Reading, UK
Rheology and Bubble Growth During Dough Proofing. T. VAN VLIET. Wageningen University, Wageningen, Netherlands
From Dough to Bread: The End of a Foam. O. SEVENOU (1), S.E. Hill (1), P. Pesheck (2), J. Enz (2), and J.R. Mitchell (1). (1) University of Nottingham, Loughborough, UK; (2) Pillsbury Company, Minneapolis, MN
Extrusion Expansion of Corn and Wheat-The Role of Added Sugar. S.E. HILL, J.R. Mitchell, and I.A. Farhat. University of Nottingham, Loughborough, UK
Measurement of the Bubble Structure of Dough and Bread. M.B. WHITWORTH and J.M. Alava. Campden & Chorleywood Food Research Association, Chipping Campden, Gloucestershire, UK
Discussion
Career Development: From College to Career and Beyond
Sponsor: Professional Development Panel
Organizers: Debra Patterson, General Mills Inc., Minneapolis, MN, and D'Anne Hayman, Kellogg Company, Battle Creek, MI
Setting and following a career path can be challenging, with added demands from work and life. From preparing to interview to assessing options once your career is started, there are many things to consider. This session will provide information and networking opportunities to help you self-direct your career planning. It should be particularly helpful to young professionals and individuals looking to expand their career opportunities.
Introduction. D. HAYMAN and D. PATTERSON. Kellogg Co., Battle Creek, MI, and General Mills Inc., Minneapolis, MN
You're a Mouse in the Corner at an Industrial Interview. B. ATWELL (1) and L. JOHNSON (2). (1) Cargill, Inc., Minnetonka, MN; (2) Iowa State University, Ames
I've Had So Many Lateral Moves, I'm Beside Myself: What's Your Career Path? D. PATTERSON. BlessingWhite, Princeton, NJ
Anatomy of a Mentoring Relationship. D. BATH and J. KEPPLINGER. Kellogg Co., Battle Creek, MI
Choosing a Career Path: Technical vs. Management. L. MILLER. Merlin Development, Plymouth, MN
The Good Life-Post Rat Race. R. HAHN. Kansas State University (retired), Manhattan
Biotechnology Commercialization and Acceptance: Part I-Social, Economic, and Legal Issues
Sponsors: Biotechnology and Milling and Baking Divisions
Organizers: Francis Webster, Francis Webster Associates, Crystal Lake, IL, and Patricia Berglund, Northern Crops Institute, Fargo, ND
North American production agriculture has rapidly accepted and implemented the agronomic improvements provided by genetically modified cereals and oilseeds. Second-generation products are in the pipeline that will feature value-added traits. In many countries the debate on ethical, legal, and risk assessment issues has dramatically slowed the introduction of products of agricultural biotechnology. Dramatic differences in the rate of acceptance for these products have generated some significant trade issues. Both the grain handling and export food product industries are scrambling to meet the import regulations of different countries. This symposium will provide an up-to-date global view of the legal, ethical, social, and economic issues surrounding agricultural biotechnology. The symposium will close with a roundtable discussion of strategies for addressing these issues on a global basis.
Introduction. F. WEBSTER. Francis Webster & Associates, Crystal Lake, IL
Biotechnology: Social and Ethical Issues. L. FREWER. Institute of Food Research, Norwich, UK
Biotechnology: Global Economic Issues. N. HARL. Iowa State University, Ames
Owning and Commercializing Biotechnological Inventions. R. GOLD. McGill University, Montréal, QC, Canada
Risk Assessment: Developing a Post-normal Science Approach. M. MEHTA. University of Saskatchewan, Saskatoon, SK, Canada
Food Biotechnology Communications, Consumer Attitudes, and International Perspectives. A. BENSON. International Food Information Council, Washington, DC
Roundtable Discussion: Strategies for Addressing Social, Economic, and Legal Issues on a Global Basis (Group). Chair: F.A. HEGELE. General Mills Inc., Minneapolis, MN
Biotechnology Commercialization and Acceptance: Part II-Regulatory and Industry Issues
Sponsor: Milling and Baking and Biotechnology Divisions
Organizers: Patricia Berglund, Northern Crops Institute, Fargo, ND, and Francis Webster, Francis Webster Associates, Crystal Lake, IL
North American production agriculture has rapidly accepted and implemented the agronomic improvements provided by genetically modified cereals and oilseeds. Second-generation products are in the pipeline that will feature value-added traits. Regulatory issues and the international climate have an impact on widespread commercialization of biotechnology-derived products that have broad acceptance. This symposium will discuss the current regulatory climate and future directions, as well as the status of protein and DNA detection methods, including rapid methods for identifying biotechnology-derived commodities to ensure compliance with regulations. New biotechnology-derived commodities products in the pipeline and the role of genomics for research and development of functional foods will be addressed. This symposium will provide attendees with an up-to-date global view of regulatory and industry issues surrounding agricultural biotechnology. Biotechnology as a challenge to trade will be the topic of a roundtable discussion at the close of the symposium.
Introduction. P. BERGLUND. Northern Crops Institute, Fargo, ND
International Regulatory Climate 2002: Status and Future Directions. S. GEISERT. General Mills Inc., Minneapolis, MN
Protein Detection Methods for Identifying Biotech Commodities: Update. J. STAVE. Strategic Diagnostics Inc., Newark, DE
DNA Detection Methods for Identifying Biotech Commodities: Update. G. VAN DEN EEDE. European Commission, Ispra, Italy
Will the Oat Crop Benefit from Recent Advances in Genomics? R. MENON. General Mills Inc., Minneapolis, MN
Nutrigenomics: The Impact of Genomics Technologies on Nutrition Sciences and Food Technology. J.W. VAN DER KAMP and B. van Ommen. TNO Nutrition and Food Research, Zeist, Netherlands
Roundtable Discussion: Biotechnology: A Challenge to Trade
Puroindolines-The BIGGEST Little Proteins in Wheat Quality
Organizers: Craig F. Morris, USDA-ARS WWQL, Washington State University, Pullman, and J. David Schofield, University of Reading, Reading, UK
Since their discovery in 1985, puroindolines have been shown to be the key controlling elements in wheat grain hardness. Hardness affects nearly every aspect of wheat quality and utilization…flour milling, water absorption, starch damage, etc. In addition to controlling hardness, puroindolines play a unique role as surfactants in beer, dough, and other "foams." Puroindolines are members of a larger family of seed proteins, most with very unique properties. Recent transformation experiments demonstrate that puroindolines change hardness in other cereals and exert anti-fungal properties.
Introduction. J.D. SCHOFIELD. University of Reading, Reading, UK
Understanding Wheat Endosperm Texture--The Evolution of the Friabilin Hypothesis. P. GREENWELL. Campden and Chorleywood Food Research Association, Chipping Campden, Gloucestershire, UK
Relationship Between Puroindoline Mutations and Grain Hardness in Wheat. C.F. MORRIS. USDA-ARS WWQL, Washington State University, Pullman
The Organization of Genes Tightly Linked to the Ha Locus in Aegilops tauschii, the D Genome Donor to Wheat. K.-M. Turnbull (1,2), M. Turner (2), Y. Mukai (3), M. Yamamoto (4), M.K. Morell (1), R. Appels (1), and S. RAHMAN (1). (1) CSIRO Plant Industry, Canberra, ACT, Australia; (2) University of Sydney, Cobbitty, NSW, Australia; (3) Osaka Kyoiku University, Japan; and (4) Kansai Womens College, Japan
Puroindolines in Oat and Wheat Relatives: Immunolocalization and Structural Predictions. I. ALTOSAAR (1), V. Kane (1), M. Mohammadi (1), M. Zaidi (1), K. Wu (1), A. Ochalski (1), F. Ni (3), A. Ng (2), and M. Tanchak (3). (1) University of Ottawa, Ottawa, ON, Canada; (2) Biotechnology Research Institute, Montréal, QC, Canada; (3) University College of Cape Breton, Sydney, NS, Australia
Puroindolines: Wheat Lipid Binding Proteins with Unique Functional Properties. D. MARION, T. Gaborit, L. Dubreil, S.C. Biswas, and K. Elmorjani. Unite de Biochimie et Technologie des Proteines, INRA, Nantes, France
Puroindolines Confer Grain Texture Changes and Anti-fungal Properties in Transgenic Cereals. M. GIROUX (1), J. Sherwood (1), and B. Beecher (2). (1) Montana State University, Bozeman; (2) University of Nebraska, Lincoln
Wrap-Up/Summary--Future Prospects. P.R. SHEWRY. IACR-Long Ashton Research Station, Long Ashton, Bristol, UK
Pulses-Why All the Interest?
Organizers: Linda Malcolmson, Canadian International Grains Institute, Winnipeg, MB, and Joe Panozzo, Victorian Institute for Dryland Agriculture, Horsham, VIC, Australia
In the Western world, where significant quantities of pulses are grown, pulses remain relatively unknown. In other parts of the world, pulses are used as a staple food and as a source of protein. The past decade has seen a growing interest in pulses worldwide. This symposium will explore the reported health benefits associated with pulses as well as some of the diverse and unique uses for pulses and pulse components. International collaboration, currently underway to define and measure the physical and chemical quality traits of pulses, will also be discussed.
Introduction. J. PANOZZO. Victorian Institute for Dryland Agriculture, Horsham, VIC, Australia
Pulse Production and Utilization: A Global Perspective. L.J. MALCOLMSON. Canadian International Grains Institute, Winnipeg, MB
Defining Pulse Quality: What Is It and How Is It Measured? J. PANOZZO. Victorian Institute for Dryland Agriculture, Horsham, VIC, Australia
Development of Objective Methods for Measuring Pulse Quality. N. WANG (1), S. Symons (1), J.K. Daun (1), and L. Malcolmson (2). (1) Canadian Grain Commission and (2) Canadian International Grains Institute, Winnipeg, MB
Breeding for Quality in Pulse Crops. A. VANDENBERG (1), T.J. Warkentin (1), and H. Muendel (2). (1) Crop Development Centre, Saskatoon, SK, Canada; and (2) Agriculture and Agri-Food Canada, Lethbridge, AB
Pulse Components: Extraction, Functionality, and Utilization. R.T. TYLER. University of Saskatchewan, Saskatoon, SK, Canada
Market Opportunities for Pulse Nutraceuticals and Functional Foods. K. FITZPATRICK. Saskatchewan Nutraceutical Network, Saskatoon, SK, Canada
The European Pulse Market. F. MUEL. Service Technique UNIP, Paris France
Endoxylanases: Their Substrates, Inhibitors, and Applications in Cereal Processing
Sponsor: European Section
Organizers: Jan A. Delcour and Christophe M. Courtin, Katholieke Universiteit Leuven, Leuven, Belgium
Endoxylanases find widespread use in cereal-related processes such as gluten-starch separation, breadmaking, and animal feed. In these processes, functionality not only depends on the enzyme, but also on the substrate and enzyme inhibitors that might be present and interfere with enzyme activity. This symposium aims to provide a clear, up-to-date view of the triangle formed by endoxylanase, arabinoxylan, and endoxylanase inhibitor. In addition to occurrences, structures, production, and properties, their impact on cereal processing and health will be highlighted.
Cereal Arabinoxylans: Occurrence, Structures, and Physicochemical Properties. M. IZYDORCZYK. Canadian Grain Commission, Winnipeg, MB
Production and Properties of Microbial Endoxylanases for Cereal Processing: Past, Present, and Future. C.H. POULSEN and J.F. Sørensen. Danisco, Brabrand, Denmark
Endo-1,4-beta-D-xylanase Activity Assessment: A State of the Art. B.V. McCLEARY. Megazyme International Ireland Ltd., Bray, County Wicklow, Ireland
Endoxylanase Inhibitors in Cereals: Occurrence, Purification, Structure, and Significance. J.A. DELCOUR, K. Brijs, C.M. Courtin, K. Fierens, K. Gebruers, H. Goesaert, J. Robben, and S. Van Campenhout. Katholieke Universiteit Leuven, Leuven, Belgium
Arabinoxylans and Gut Health. K. POUTANEN, S. Karppinen, A.-M. Aura, S. Gråsten, and H. Mykkänen. VTT Biotechnology, Espoo, Finland, and University of Kuopio, Kuopio, Finland
Endoxylanase Catalyzed Hydrolysis of Arabinoxylan in Cereal Processing. C.M. COURTIN and J.A. Delcour. Katholieke Universiteit Leuven, Leuven, Belgium
Discussion
Technology Transfer: Productivity and Profit Through Collaboration
Organizer: Arthur Bettge, USDA-ARS, Pullman, WA
Speakers from government, academia, and industry will address means of establishing mutually beneficial relationships as well as discuss some of the challenges of information exchange. Patent, plant variety protection, and confidentiality issues will be discussed. Other topics will include identifying partners for collaboration and technology exchange.
Introduction. A.D. BETTGE. USDA-ARS WWQL, Pullman, WA
Patent Issues in Plant and Plant-Related Technologies. J. GRAETER. USDA-ARS, Beltsville, MD
Aspects of Technology Transfer from an Academic Perspective. D.J. GLASS. D. Glass Associates, Inc., Needham, MA
How To Win at Technology Transfer Involving University and Government Institutions with Industry. D.G.T. COOPER. National Research Council of Canada, Ottawa, ON
The Challenge of Effective Public Sector Management of Intellectual Assets. M.B. STEINBOCK. USDA-ARS, Albany, CA
Unearthing Critical Technologies: How to Locate and License New Innovation. B. DUPONT. yet2.com, Cambridge, MA
Amelioration of Degenerative Diseases with Whole Grain and Grain Fractions
Sponsor: Nutrition Division
Organizer: Talwinder Kahlon, USDA-ARS, Albany, CA
Introduction. T.S. KAHLON. USDA-ARS, Albany, CA
Whole Grains, Diabetes, and Blood Sugar. J.M. JONES. College of St. Catherine, St. Paul, MN
Whole-Grain Intake and Cancer. D.R. JACOBS. University of Minnesota, Minneapolis
Cholesterol Lowering with Grain Fractions. T.S. KAHLON and C.W. Woodruff. USDA-ARS, Albany, CA
Increasing Whole Grain Foods Lowers Blood Pressure. J. HALLFRISCH and K.M. Behall. USDA-ARS, Beltsville, MD
The Dietary Importance of Low Glycemic Index Carbohydrate Foods. E.A. ARNDT. ConAgra Foods, Inc., Omaha, NE
Discussion
September 11th-The Challenge to Food Safety and Security
Sponsor: Scientific Advisory Panel
Organizers: Rodney Booth, Newport Scientific Pty. Ltd., Warriewood, NSW, Australia, and David Lineback, University of Maryland, College Park, MD
The terrorist attack on the United States on September 11, 2001, and the subsequent anthrax scare have brought into sharp focus the possibility of deliberate contamination of the world food supply. This symposium explores the political, legal, and practical issues surrounding cereal food safety and security. Internationally recognized speakers will share their insights and knowledge on this critical topic. If you are involved in supply chain management, food processing safety, brand protection, public relations, or food law, this symposium should be of particular interest and value.
September 11th-The Challenge to Food Safety and Security: Setting the Scene. M. MOODIE. Chemical and Biological Arms Control Institute, Washington, DC
Protecting the Staff of Life: U.S. Wheat Supply Security. B.A. TRABAND. Horizon Milling LLC, Minneapolis, MN
Food Security Update: The Food Industry's Response to Ensuring Food Security and Safety. R.S. APPLEBAUM. National Food Processors Association, Washington, DC
A Crisis? Or Not? F.A. HEGELE. General Mills Inc., Minneapolis, MN
Security of the Food Supply-A Regulatory Viewpoint. G. CLARKE. Agriculture & Agri-Food Canada, Ottawa, ON
Discussion
Successful Use of External Resources
Organizer: Linda Miller, Merlin Development, Inc., Plymouth, MN
The purpose of this symposium is to give the audience a greater understanding of the approach, selection, and legalities involved in using external resources. A business case for the decision to use outside resources will be presented. Examples of how to include outside resources as a part of a business plan will be provided. A common concern-how to maintain confidentiality between the parties-will be discussed along with a brief session on drafting an appropriate legal agreement. The process of searching for and selecting the right party for your company's needs will be presented. Finally, parties who have successfully used external resources will give a series of short presentations.
Introduction. L. MILLER, Merlin Development, Plymouth, MN
A Business Perspective on Research Outsourcing. M.A. PORTER. Cargill Soy Protein Solutions, Minneapolis, MN
Outsourcing: Legal Issues 101. M.J. ORME. Orme & Associates, Ltd., Eagan, MN
The Use of External Resources for Collaborative Idea Development. A. BEDARD. Kellogg Company, Battle Creek, MI
Tapping into External Technology: The Good, the Bad, and the Ugly. J. KEPPLINGER. Kellogg Company, Battle Creek, MI
The Benefits of Using Outside Resources for Product Development. B. HICKEY. Aurora Foods, St. Louis, MO
The Role of Analytical Service Providers as an External Resource. B. BECKMAN. Medallion Laboratories, Minneapolis, MN
Building a Successful Relationship with a Product Development Partner. L. MILLER. Merlin Development, Inc., Plymouth, MN
The Role of Suppliers in the Product Development Relationship. S. BRANT. Givaudan, Cincinnati, OH
Discussion
Development and Use of Specialty Rices
Sponsor: Rice Division
Organizers: Christine Bergman, USDA-ARS, Beaumont, TX, and Christine Negm, Lundberg Family Farms, Richvale, CA
Specialty rice types are increasing in popularity. This diverse group of rices has unique end-use characteristics compared with the conventional long-, medium-, and short-grain market class types. In several countries, collaborative efforts between cereal chemists and breeders are creating improved historical specialty types, e.g., jasmine-, basmati-, arborio-, and waxy. Plus, new types are being created, such as rice with improved thermal processing stability, unique bran colors and flavor, and starch properties matched with specific processing technology. Specialty types of rice are being grown using eco-friendly production practices to create new rice products. Opportunities exist for the food industry to capitalize on these specialty rice types for home-use foods, convenience foods, and ingredients. Continued success in the development and availability of these rices will require that breeders have access to diverse genetic resources. A discussion of the international treaties that may impact the exchange of germplasm will also be included.
Introduction. C. BERGMAN, USDA-ARS, Beaumont, TX
Specialty Rices: An Overview. C.F. EARP, D. Locke, and E. Sarreal. Rice Tec, Inc., Alvin, TX
Producing and Marketing Eco-friendly and Organic Rice Products. C. NEGM. Lundberg Family Farms, Richvale, CA
Starch Synthesis: Unique Processes for Unique Rices. H.S. Zondanos (1), H.C. Chiou (1,2), R.G. Gilbert (1,2), R.M. Ward (1), M. Martin (1), H.I. Blackburn (1), and M.A. FITZGERALD (1). (1) Yanco Agricultural Institute, Yanco, NSW, Australia; and (2) University of Sydney, Sydney, NSW, Australia
Waxy Rice Properties and Cooking Characteristics. W.H. YOKOYAMA (1), Y. Mochizuki (2), and K.S. McKenzie (3). (1) USDA-ARS, Albany, CA; (2) Sage V Foods LLC, Davis, CA; and (3) California Rice Experiment Station, Biggs, CA
Developing and Marketing Specialty Rices for the Brazilian Market. C.R. BASTOS (1), L.E. Azzini (1), P.B. Gallo (2), O.V. Villella (2), and M. Cury (3). (1) APTA/IAC, (2) APTA/DDD Rice Management, and (3) Cia das Ervas Food Industry, São Paulo, Brazil
Using Rice Genetics to Develop Value-Added Markets. A.M. MCCLUNG (1), C.J. Bergman (1), E. Champagne (2), and W.D. Park (3). (1) USDA-ARS, Beaumont, TX; (2) USDA-ARS, New Orleans, LA; and (3) Texas A&M University, College Station
International Exchange of Rice Germplasm. A.K. STONER. USDA-ARS, Beltsville, MD
Discussion
Understanding Food Trends, Culture, and Consumer Attitudes-Is There a Secret?
This symposium is designed to give the audience a broad-based look at consumers' food behaviors, wants, and needs. This symposium will be broken into two parts. The first part will focus on the culture and trends that surround everyday foods. Included will be information about the role of food in our culture and rituals and the important role traditional foods play in our lives. We will also present information about future food trends. The second part of this symposium will focus on gathering information from consumers to help unravel the web of wants and needs. We will focus on the practice of consumer-based product development, highlighting case studies in which companies have been successful in creating products tailored to specific consumer requirements.
Introduction.
Coming Trends Affecting the Food Industry. L. TURNER. General Mills
Consumer Behavior and Food. M. PELCHAT. Monell
Approaches to Understanding Food Trends in the Marketplace. G. VANCE CIVILLE. Sensory Spectrum
Trends Translated to Real Products. N. SCHOCH. Kellogg Co.
Discussion
Copyright
2002
The American Association of Cereal Chemists
© AACC International - 3340
Pilot Knob Road - St. Paul, MN 55121 USA
Phone: +1.651.454.7250 or Fax: +1.651.454.0766
Privacy Policy | Disclaimer
| Copyright
|
Contact AACC International
|
Webmaster