 |
 |
 |
|
 |
|
 |
|
 |
|
 |
|
 |
 |
|
|
Symposia Highlights
The symposia outlined in here offer you a glimpse of the great technical program planned for the AACC Annual Meeting in Montréal. In addition, many new opportunities for professional development and networking are being developed in the areas of exhibits, poster sessions, exhibitor workshops, and social events. Over 200 exhibitors will display the latest products, services, and software during exclusive exhibition hours.
AACC members will automatically receive Registration Materials, scheduled to mail in April 2002. If you are not a member and would like to receive Registration Materials, please contact AACC Headquarters or the AACC Europe Branch Office.
We look forward to seeing you in Montréal at the 2002 AACC Annual Meeting.
Barbara Heidolph
AACC
President
Laura Hansen
Technical
Program Chair
September
11th:
The Challenge
to Food Safety and Security
The terrorist attack on the U.S., 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.
Puroindolines – The Biggest Little Proteins in Wheat Quality
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.
Analytical Methods for Starch Characterization
The symposium is designed to update attendees in 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.
Maneuvering from College to Career and Beyond
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.
Protein Functionality in Product Development
This session will highlight recent developments in the role of protein functionality in product development. Speakers will cover a range of discussion topics: the 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 of food protein functionality, and protein-based food and non-food products.
Bubbles and Foams in Cereal Products
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.
Online Inspection for Quality and Safety
This symposium will be devoted to showcasing 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.
Successful Use of External Resources
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.
Organic and Alternative Cereal Foods
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.
Technology Transfer: Productivity and Profit Through Collaboration
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.
Pulses – Why All the Interest?
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.
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 our everyday food. 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.
Brewing 101 – Home Brewing to Commercial
This symposium will cover the basics of brewing. Home and commercial brewing will be discussed along with a session on sensory evaluation of beer. A dinner after the session is being planned.
Biotechnology Commercialization and Acceptance
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.
Social, Economic and Legal Issues
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 the 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 round-table discussion of strategies for addressing these issues on a global basis.
Regulatory and Industry Issues
Regulatory issues and the international climate impact widespread commercialization of biotechnology-derived products with 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 insure 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 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 round-table discussion at the closure of the symposium.
Development and Use of Specialty Rices
Specialty rice types have unique end-use characteristics compared to the long-, medium-, and short-grain conventional market class types. In several countries, collaborative efforts between cereal chemists and breeders are creating improved specialty types, e.g., jasmine, basmati, arborio, and waxy. New types being developed include superior processing rice with cooked kernel elongation, rice with unique bran colors and flavor, and types with starch properties matched with patented processing technology. Opportunities to capitalize on these rice properties exist for home-use and convenience foods and as ingredients. Some of these collaborative efforts and product development opportunities will be discussed.
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