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Symposia

Listed alphabetically. Sessions are preliminary and subject to change.

Symposia and Science Cafés

Symposia are aimed at optimal knowledge transfer through five regular 20-minute talks with room for topical questions. Science Cafés consist of two-hour sessions set up to combine shorter or more elaborate position talks with debate and discussion. More about Symposia and Science Cafés.

7 Key Scientific Initiatives

AACC International's 7 Key Scientific Initiatives encompass all types of research conducted by members in academic, industrial, and government laboratories. New for 2010, sessions will be assigned to all applicable scientific initiatives to give attendees a better understanding of topics that will be covered. More about the 7 Key Scientific Initiatives.

Advances in Genetics for Quality, Functionality, and Nutrition of Wheat and Other Grains

Monday, October 17, 10:40 - 12:20 p.m.
Scientific Initiatives: Cereal & Polymer Chemistry, Ingredients & Cost of Goods Sold
Organizers/Moderators: Koushik Seetharaman, University of Guelph, Guelph, ON, Canada; Elizabeth Arndt, ConAgra Foods, Inc., Omaha, NE, U.S.A

Year to year variability in wheat quality remains a challenge to food processors. Understanding and characterizing the influence and interaction of genetics and environment are critical to managing the quality of wheat and other grains. Open communication between the supply-chain stakeholders, from breeders to food manufacturers, is also necessary to expedite impactful advances in grain genetics. With continued increases in the variety and level of whole grains used in food products, it is also necessary to consider genetic advances that are needed for small and exotic grains. This symposium will highlight recent advances in understanding genetics in the role of quality, functionality, and nutritional value of wheat and other grains.

&##177; View session presentations and speakers.

Agricultural Biotechnology: Considerations to Ensure a Sustainable Future Science Café

Tuesday, October 18, 2:30 - 4:30 p.m.
Scientific Initiative: Biotechnology & Sustainability
Organizers: Tandace Scholdberg, USDA-GIPSA, Kansas City, MO, U.S.A.; Brian Beecher, USDA-ARS, Pullman, WA, U.S.A.
Moderators: Tandace Scholdberg, USDA-GIPSA, Kansas City, MO, U.S.A.; Michael Giroux, Montana State University, Bozeman, MT, U.S.A.
Sponsor: Biotechnology Division

Sustainability is a multifaceted concept in agriculture that refers to the ability of a field to produce crops and to maintain productivity, while accomplishing a variety of ecological, economic, and social goals. Environmental problems associated with industrial agriculture can be addressed through sustainable agriculture and more sustainable business practices. Goals for sustainability include increasing the resource use efficiency of natural resources, reducing pressure on habitat, increasing the productivity of farmlands, and sustaining the economic viability of farm operations. Sustainability is achieved when farmers make choices that are ecologically and economically beneficial and increase the long-term efficiency of operations. By increasing yields and making pest control more effective, genetically engineered crops contribute significantly to agricultural sustainability.

&##177; View session presentations and speakers.

Best Student Research Paper Competition

Tuesday, October 18, 8:30 - 11:00 a.m.
Scientific Initiatives: All Initiatives
Organizer: Pierre Faa, Frito Lay, Inc., Plano, TX, U.S.A.
Sponsor: Professional Development Panel

The objectives of this competition are to challenge students to demonstrate superior presentation skills, highlight the best research conducted and presented by students, and offer an opportunity for students to interact with the AACC International community at an early stage in their career. The competition is judged in two stages. During the first phase, university department heads nominate student members who submit an abstract and initial presentation. A jury reviews the many nominations and chooses six students to advance to the final round of competition. This session will showcase the top six finalists. Details will follow when papers have been selected in April.

&##177; View session presentations and speakers.

Carbohydrates and Colonic Health Science Café

Monday, October 17, 2:00 - 4:00 p.m.
Scientific Initiatives: Cereal & Polymer Chemistry, Health & Nutrition
Organizers: Koushik Seetharaman, University of Guelph, Guelph, ON, Canada; Andy McPherson, Kraft Foods, Inc., Glenview, IL, U.S.A.
Moderators: Koushik Seetharaman, University of Guelph, Guelph, ON, Canada; Bruce Hamaker, Purdue University, West Lafayette, IN, U.S.A.
Sponsors: Carbohydrate Division, Nutrition Division
Financial Sponsor: Kraft Foods

The linkage between carbohydrates and colonic health is at the forefront of research and innovation in the food industry. In this session, the panel will lead the discussion on recent advances in carbohydrates as it relates to colonic health.

&##177; View session presentations and speakers.

Cereal Based Inhibitors of Enzymes-Implications on Cereal Processing, Nutrition, and Agriculture

Monday, October 17, 8:30 - 10:10 a.m.
Scientific Initiatives: Health & Nutrition, Ingredients & Cost of Goods Sold
Organizers: Sathya Kalambur, Frito Lay North America Inc., Plano, TX, U.S.A.; Girish Ganjyal, PepsiCo, Plano, TX, U.S.A.
Moderators: Supriya Varma, Frito Lay North America Inc., Plano, TX, U.S.A.; Justin French, PepsiCo, Plano, TX, U.S.A.
Financial Sponsors: Nisshin Seifun Group Inc., Megazyme International, Corn Products International, Brolite, TIC Gums, AB Mauri Bakery Ingredients, Malt Products Corp., Grain Solutions, StarQuest Food Consulting LLC

There are many cereal-based and mammalian enzymes that use a variety of substrates including carbohydrates and proteins. Examples include pectinases, amylases and xylanases, peptidases etc. However there are endogenous protein, polyphenolic or other inhibitors of these enzymes present in cereals. Presence of these inhibitors has implications in areas of cereal processing, nutrition and agriculture.

&##177; View session presentations and speakers.

The Evolving World of Pasta—The Role of Non-traditional Ingredients and Processing on Finished Product Quality

Monday, October 17, 8:30 - 10:10 a.m.
Scientific Initiative: Ingredients & Cost of Goods Sold
Organizers: Elizabeth Arndt, ConAgra Foods, Inc., Omaha, NE, U.S.A.; Len Marquart, Grains for Health Foundation, St. Louis Park, MN, U.S.A.
Moderator: Anthony Reuter, University of Minnesota, St. Paul, MN, USA

Pasta is a popular grain-based staple found in many different formats, including dry boxed pastas, frozen meals, microwave-prepared main dishes, and canned soups in both retail and foodservice markets. Pasta can serve as an important vehicle for whole grains and other nutritive ingredients. Formulating pasta with non-traditional ingredients presents challenges for manufacturing, quality, regulatory compliance, consumer acceptance, and cost. This symposium will examine the effects of pasta ingredients and processing on finished product attributes and quality.

&##177; View session presentations and speakers.

Healthy Food Manufacturing: Process Challenges & Solutions for Salt Reduction, Fat Reduction, and Fiber Enhancement

Monday, October 17, 10:40 - 12:20 p.m.
Scientific Initiatives: Engineering & Processing, Health & Nutrition
Organizers: John Mathew, Frito-Lay, Inc., Plano, TX, U.S.A.; Len Marquart, University of Minnesota, St. Paul, MN, U.S.A.
Moderator: John Mathew, Frito-Lay, Inc., Plano, TX, U.S.A.;
Sponsor: Engineering & Processing Division

The release of the 2010 Dietary Guidelines emphasizes greater availability of foods in the marketplace higher in dietary fiber and lower in fat, sugar, and calories. This symposium will address process challenges & potential solutions in the development/reformulation of current snack foods through salt and fat reduction and enhanced dietary fiber. Approaches will emphasize gradual ingredient modifications, taste appeal, and increased consumer availability of snacks that more closely meet dietary guidelines. The inclusion of dietary fiber and modification in ingredient contents (e.g., fat, sodium) can ultimately lead to lower caloric-dense products but with the taste appeal necessary for consumers to easily adopt.

&##177; View session presentations and speakers.

In Vitro Digestion Models for Cereals and Cereal-Based Ingredients

Wednesday, October 19, 2:00 a.m. - 4:00 p.m.
Scientific Initiatives: Cereal & Polymer Chemistry, Health & Nutrition
Organizers: Teri Paeschke, Cargill Inc., Wayzata, MN, U.S.A.; Susann Bellmann, TNO, Zeist, Netherlands
Moderators: Susann Bellmann, TNO, Zeist, Netherlands; Terry Finocchario, National Starch and Chemical, U.S.A.; Teri Paeschke, Cargill Inc., Wayzata, MN, U.S.A.; Brinda Govindarajan, McDonald's Corp., Oak Brook, IL, U.S.A.
Sponsors: Carbohydrate Division, Nutrition Division

The availability for absorption or the behavior of cereal-based foods and ingredients can be done in vivo, using animal studies or human intervention studies. However, this is expensive, laborious, and time consuming. To minimize efforts, reduce animal experiments, and also simplify procedures, many researches use in vitro digestion models. There is a need to interexchange information about the various approaches within the used and existing in vitro digestion models. This may help to work on standardization and minimum requirements those models should fulfill to appropriately study carbohydrate digestion and the availability for absorption of associated other macro- and micronutrients. Further, exchanging research results as obtained with various in vitro methods would strengthen the discussion on their relevance and/or importance.

&##177; View session presentations and speakers.

Lowered Microbial Grain Ingredients: Challenges and Opportunities

Tuesday, October 18, 10:40 a.m. - 12:20 p.m.
Scientific Initiatives: Food Safety & Regulatory, Ingredients & Cost of Goods Sold
Organizer/Moderator: Elizabeth Arndt, ConAgra Foods, Inc., Omaha, NE, U.S.A.

Food safety is critical for public health and is a key issue affecting the food industry today. Wheat flour and other grain ingredients are generally sold as raw ingredients that must be further processed to reduce the risk of foodborne illness. There is a strong need for consumer education in the storage, preparation and consumption of grain foods. Internet searches turn up numerous hits indicating that it is safe to eat uncooked wheat flour. In order to mitigate risks for consumers who eat raw or parcooked grain-based foods, processing methods can be used to eliminate pathogens that may be present in grain ingredients. This symposium will provide an overview of processing methods, impact of processing on ingredient functionality and end product quality, and supply-chain requirements for ensuring the integrity of ready-to-eat wheat flour and other grain ingredients.

&##177; View session presentations and speakers.

Molds and Mycotoxins in Grain-Based Food and Feed Products: Current Status and Future Challenges

Wednesday, October 19, 10:40 a.m. - 12:20 p.m.
Scientific Initiatives: Food Safety & Regulatory
Organizers/Moderators: Dirk Maier and Lakshmikantha Channaiah, Kansas State University, Manhattan, KS, U.S.A.
Financial Sponsor: Romer Labs

Mycotoxins are secondary metabolites produced by fungi. Mycotoxins can appear in the food chain as a result of fungal infection of crops, either by being eaten directly by humans or by being used as livestock feed. The toxic effects of mycotoxins range from causing liver disorder, cancer, feed refusal, impaired reproduction, suppression of immune system, diarrhea, vomiting, and gastro-intestinal inflammation to inhibition of the biosynthesis of proteins in eukaryotic cells. Controlling molds and mycotoxins in the grain-based food supply chain is a big challenge. The current status and future challenges of molds and mycotoxins in grain-based food and feed products will be addressed in this symposium.

&##177; View session presentations and speakers.

Optimizing Processing to Preserve, Create, or Enrich Bioactivity of Cereal Components

Wednesday, October 19, 10:40 a.m. - 12:20 p.m.
Scientific Initiative: Engineering & Processing
Organizers: Buddhi Lamsal, Iowa State University, Ames, IA, U.S.A.; John Mathew, Frito-Lay, Inc., Plano, TX, U.S.A.
Moderators: Buddhi Lamsal, Iowa State University, Ames, IA, U.S.A.; Ron Madl, Kansas State University, Manhattan, KS, U.S.A.
Sponsor: Engineering & Processing Division
Financial Sponsors: Rich Foods, ConAgra Foods, Buhler Milling

Creating, preserving, or enriching bioactivity of cereal components via primary and secondary processing operations will add value to the product and processing industry in general. Along with traditional milling/processing methods assisted with novel technologies, e.g., ultrasound-assisted enrichment, secondary processing (enzymes/fermentation) to produce/enrich bioactive components could be discussed. Such processing operation(s) could be tailored to achieve specific application of bioactive components. The effect of processing on bioavailability of such bioactive components will be of interest to scientists and processors alike.

&##177; View session presentations and speakers.

Protein Enrichment in Cereal Products

Tuesday, October 18, 10:40 a.m. - 12:20 p.m.
Scientific Initiative: Health & Nutrition
Organizers/Moderators: Viswas Ghorpade, Kellogg Company, Battle Creek, MI, U.S.A.; Girish Ganjyal, PepsiCo, Plano, TX, U.S.A.
Sponsor: Protein Division
Financial Sponsor: Kellogg Company

The world population is growing annually by about 1.3% and the population is going to be doubled from 6.5 billion today to 13 billion in the year 2063. The challenge faced by the world's cereal scientists is to ensure protein availability in order to feed the growing world population. A discussion needs to happen on the compromise between the viability of producing less environmentally friendly animal protein tand the sustainability of plant proteins to feed the population growth. This symposium will focus on the challenges and need for enriching current cereal products with plant proteins. This also covers the many industry trends on enriching the food products of tomorrow.

&##177; View session presentations and speakers.

Recent Advances in Understanding Gluten Structure

Wednesday, October 19, 8:30 - 10:10 a.m
Scientific Initiatives: Cereal & Polymer Chemistry, Engineering & Processing, Ingredients & Cost of Goods Sold
Organizers: Koushik Seetharaman, University of Guelph, Guelph, ON, Canada; Andy McPherson, Kraft Foods, Inc., Glenview, IL, U.S.A.
Moderator: Clyde Don, Foodphysica, Driel, Netherlands
Sponsors: Cereal & Polymer Chemistry, Rheology Division

Despite recent attention to gluten-free products, gluten remains a common and important component in food products around the globe. Gluten quality and functionality are critical to a number of products. Determining quality and understanding the variables influencing the structure and function of gluten in products continue to challenge the industry from breeders to millers to ingredient and food manufacturers. This symposium will bring forth recent advances in science as it relates to gluten quality and functionality.

&##177; View session presentations and speakers.

Role of Grain-Based Foods in Addressing the Obesity Epidemic

Wednesday, October 19, 8:30 - 10:10 a.m.
Scientific Initiative: Health & Nutrition
Organizers/Moderators: Satya Jonnalagadda, General Mills, Golden Valley, MN, U.S.A.; Brinda Govindarajan, McDonald's Corporation, Oak Brook, IL, U.S.A.
Sponsor: Nutrition Division
Financial Sponsors: International Fiber Corp., Bay State Milling, ADM, Cargill, ConAgra, SunOpta, General Mills Bell Institute of Health and Nutrition, Grains Foods Foundation, J. RETTENMAIR USA LP

The symposium will examine the evidence regarding the role of grain-based foods in weight management and identify opportunities for innovation to help combat the obesity epidemic.

&##177; View session presentations and speakers.