This year's 2011 AACC Intl. Annual Meeting features Hot Topics dealing with the latest trends within the industry. These in-depth sessions include professional insight and analysis exploring a range of subjects affecting grain science. No fee or preregistration for these sessions is required for those registered for the annual meeting.
Food Safety and Grains
Organizer/Moderator: Elizabeth Knight, McCormick & Co. Inc., St Louis Park, MN, U.S.A.
Sponsor: Food Safety and Microbiology
Scientific Initiative: Food Safety & Regulatory
Please come for a 'Hot Topic' discussion featuring leading food safety experts from business and government. We will be discussing issues concerning food safety in flour microbiology and the impact of recalls on your business. The stability of deoxynivalenol during the preparation of flour- and wheat-based food products from the USDA perspective will also be addressed. There will be time for questions and a general discussion of food safety from the standpoint of the flour, wheat, and soy industries.
Food safety from the perspective of soy industry. J. HOFFMANN, Solae LLC, St. Louis, MO, U.S.A.
Wheat processing and the safety of wheat flour. J. SHEBUSKI, Cargill Inc., Minneapolis, MN, U.S.A.
Preventing the next recall—Predicting the future by learning from the past. S. HOOD, General Mills, Inc., Minneapolis, MN, U.S.A.
A study on the stability of Deoxynivalenol during the preparation of flour- and wheat-based food products. K. VOSS (1), M.E. Snook (1). (1) Toxicology and Mycotoxin Research Unit, Agricultural Research Service, USDA, Athens, GA, U.S.A.
Food Safety Systems: Update and RIP Session
Scientific Initiative: Food Safety & Regulatory
The AACC International Food Safety Systems Task Force was formed in 2009 following the annual meeting. The task force, a team of food safety experts and shareholders, has developed new products for the industry to facilitate food safety systems development and to streamline allocation of resources. An overview of the Supplier Survey will be provided. The GFSI Gap Analysis working group will provide a preview of the Audit Scheme Guidance Document. This group of experts met and reviewed the ISO 22000 standard line by line, providing interpretation and identifying where sharing best practices may be beneficial to the industry. The next step will be to complete this same analysis and guidance for the PAS 220. Other projects and opportunities have been identified:
- Standard method for determining shelf life
- Short course on grain traceability programs
- Development of a supplier quality manual
- Guidance on environmental monitoring programs
- Collaboration with other food industry organizations
Following a brief review of new project opportunities, the session participants will break into small discussion groups for an RIP session (Review existing opportunities; Identify new opportunities; Prioritize and define next steps).
J. ROBINSON, Vice President of Corporate Quality Assurance, Bay State Milling Company, Minneapolis, MN
J. LEVENHAGEN, Director of Food Safety, Security & Regulatory Compliance, The Mennel Milling Company, Fostoria, OH
C. HURBURGH, Professor, Agricultural and Biosystems Engineering Professor in Charge, Iowa Grain Quality Initiative, Iowa State University, Ames, IA
G. CLAPPER, Technical Specialist, AOCS, Urbana, IL
B. HEIDOLPH, Principal Applications Research Technical Service, ICL Performance Products LP, St. Louis, MO
Preparing for the 2015 Dietary Guidelines: Attributes of Refined Grains, Added Fibers and Bran
Organizer & Sponsor: ILSI North America, Technical Committee on Carbohydrates Washington, DC, USA
Scientific Initiative: Health and Nutrition
The session will provide point-counterpoint presentations on the nutritional and culinary impact of refined grains, added fibers and bran in the diet. Following presentations, attendees will be invited to explore the current scientific understanding of the nutritional and culinary value of these carbohydrate components as well as to identify science gaps and research opportunities that might inform the 2015 Dietary Guidelines deliberations.
Should Dietary Guidance endorse whole grain foods at the potential expense of bran foods? D. KLURFELD, National Program Leader, USDA Beltsville Human Nutrition Research Center, Beltsville, MD
Does the currently available scientific literature support a continued recommendation for foods with added fibers? J. SLAVIN, Professor, University of Minnesota, Minneapolis, MN
Are there reasons to support the recommendation to allow up to half of the grain choices be enriched, refined grains? J. JONES, Professor Emeritus, St. Catherine's University, St. Paul, MN
2010 Dietary Guidelines - Translation and Application with Special Reference to Grain Based Foods
Organizers: Satya Jonnalagadda, General Mills, Inc., Golden Valley, MN, U.S.A.; Brinda Govindarajan, McDonalds Corporation, Oak Brook, IL, U.S.A.
Sponsor: Nutrition Division
Scientific Initiative: Health & Nutrition
The session provides an overview of the 2010 Dietary Guidelines for Americans, including their translation and application to dietary intake recommendations, identify gaps in the literature and opportunities for future health and nutrition research. The session will also discuss the role of different food industry sectors in translation of the recommendations to enable the population to meet these guidelines, including identification of opportunities for innovation to help achieve the dietary guidelines.
2010 Dietary Guidelines: Committee perspective. J. SLAVIN, University of Minnesota, St. Paul, MN, U.S.A.
USDA perspective on translation of the guidelines to consumers. R. POST, Center for Nutrition Policy and Promotion (CNPP), U.S. Dept. of Agriculture (USDA), Alexandria, VA, U.S.A.
Academic perspective on translation of the guidelines and future areas of health and nutrition research. N. KEIM, Western Human Nutrition Research Center, University of California- Davis, CA, U.S.A.
Food-Servic perspective on translation of the guidelines. B. GOVINDARAJAN, McDonalds Corporation, Oak Brook, IL, U.S.A.
Retail-Food industry perspective on the translation of the guidelines. K. WIEMER, General Mills Bell Institute of Health and Nutrition, Golden Valley, MN, U.S.A.
