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Symposia

Organizer: Bob Cracknell, AACCI China Strategies Committee, Australia
Sponsoring Committee: China Strategies Task Force Committee

The grain processing industry plays a critical role in the booming oriental market for processed foods. In particular, China has emerged as one of the three most important economies in the world and has great opportunities for future growth. Following Part I successfully conducted at the 2014 Meeting, this 2nd symposium in the series will show how the application of underpinning science and technology is used to address critical issues, emerging technologies and key opportunities when tradition meets the need for modernization in the food industries in this challenging oriental world. Particularly, the health benefits of modernized versions of traditional cereals and pulse-based foods will be demonstrated. Functional foods based on antioxidants, bioactive carbohydrates, and other molecules are widely accepted in Asian dietary cultures. Traditional fermentation processes have a key role to play in the transformation of materials into more bioactive forms.

• Lactic acid fermentation affects antioxidant capacity and polyphenol content in Chinese beans-based functional foods. H. CORKE, University of Hong Kong, Hong Kong
• New developments in uses of "cereals and pulses", traditionally a basic food ingredient in the East. M. SINGH, USDA-ARS, Peoria, IL, U.S.A.
• Effects of different lactic acid bacteria starters on nutritional and functional properties of soy/wheat bran sourdoughs fermentation. W. HUANG, Jiangnan University, Wuxi Jiangsu, China
• Nutrient profiles and antioxidant activities of germinated brown rice and its food products. J. BAO, Zhejiang University, Hangzhou, China
• GABA enrichment and functional metabolites produced by green bean and cereals fermentation system for foods. F. WANG, MagiBake International, Inc., Wuxi, China

Organizer:Kevin Taylor, P&G, Mason, OH, U.S.A.
Sponsoring Committee: Carbohydrate Division

Consumption of dietary fiber in the West is still very low and strategies to increase intake by consumers have proven to be difficult. Fiber can be classified as either dietary (intrinsic and intact in food) or functional (isolated from a natural source or manufactured). Fibers in both categories have different properties and claimed health benefits. The enhancement of food with these fibers has been a growing trend to increase consumption by consumers. Interestingly, despite its appealing physico-chemical properties, documented health benefits, and use as a dietary supplement, psyllium husk has not been widely adopted as a food ingredient. This symposium will review current applications, properties, health benefits of dietary/functional fibers, and discuss the unique characteristics of psyllium as a dietary supplement that could prove useful in new food applications.

• Processing of dietary fibers: Practical considerations. D. PANZER-BIDDLE, J. Rettenmaier USA LP, Schoolcraft, MI, U.S.A.
• Novel applications of dietary fibers. B. HAMAKER, Purdue University, West Lafayette, IN, U.S.A.
• Dietary fibers as gluten replacers. A. MARTI, University of Milan, Milan, ITALY
• Physical and chemical properties of Psyllium. J. BOCK, C.W. Brabender Instruments, Inc., Cincinnati, OH, U.S.A.
• Health benefits of Psyllium. J. MCRORIE, P&G Health Care, Cincinnati, OH, U.S.A.

Organizer: Claudia Carter, California Wheat Commission, Woodland, CA, U.S.A.

Gain knowledge on the future of food safety. This session will bring experts to discuss challenges in food safety and the future and the new Food Safety Modernization Act (FSMA). Also, we will hear more about the emerging food safety technologies.

• Challenges in Food Safety, the Future? Bonnie Fernandez-Fenaroli, Center for Produce Safety at the University of California, Davis, Woodland, CA, U.S.A.
• Genome editing of crops: non-GM technology to increase food safety and nutritional quality, Javier Gil-Humanes, Calyxt, Inc., New Brighton, MN, U.S.A.
• FSMA Regulations, Maureen Olewnik, AIB International, Manhattan, KS, U.S.A.

Organizer: Bram Pareyt, Puratos NV, Groot-Bijgaarden, Belgium
Sponsoring Committee: Protein Division

This symposium will focus on innovative proteins providing solutions to meet the ever growing demand for protein sources. Also dealt with will be the tailor-made processing of such proteins to meet typical characteristics and functionalities needed for food processing.

• Applicability of plant proteins and protein-rich agro side-streams towards cereal foods. N. SOZER, VTT, Espoo, Finland
• Physical modifications of plant protein for new and improved functionality. L. CHEN, University of Alberta, Edmonton, AB, Canada
• Foaming and interfacial properties of (wheat) protein hydrolyzates. K. BRIJS, KU Leuven, Heverlee, Belgium
• Upgrading cereal side stream proteins for food use. E. NORDLUND, VTT, Espoo, Finland
• Comparison of legume protein functionality and possible improvement through enzymatic modification. TBD

Organizer: Penny Patton, Tate & Lyle, Hoffman Estates, IL, U.S.A.

Starches play a multitude of roles in food development and design, providing texture, volume, and structure among other properties, and are pivotal to the success of any product. Understanding the sensory and textural properties of starches, mechanisms of functionality and the impact of starch structure on macro food texture, allows food manufacturers to intelligently formulate using starches to optimize food quality and consumer liking. During this presentation, three subject matter experts will delve into three key aspects of food composition that are affected by the use of starches: 1. Understanding starch swelling behavior and how it impacts functional properties of food systems, 2. Designing novel starch-based texturizers for fabricated baked snacks, and 3. Exploring the relationship between starch structure and consumer sensory perception.

• Understanding starch swelling behavior and how it impacts functional properties of food systems. L. HOWARTH, Tate & Lyle, Decatur, IL, U.S.A.
• Designing novel starch-based texturizers for snack applications that drive sensory texture perception and consumer acceptance. R. WICKLUND, Tate & Lyle, Decatur, IL, U.S.A.
• Improving pasting and textural properties of waxy wheat flour and starch by chemical and physical modifications. YC. SHI, Kansas State University, Manhattan, KS, U.S.A.
• Designing starch based textures using extrusion. J. KOKINI, Purdue University, West Lafayette, IN, U.S.A.
• Advances in the use of starch for imparting fat-like texture to foods. Y. YAO, Purdue University, West Lafayette, IN, U.S.A.

Organizer: Katharina Scherf, Deutsche Forschungsanstalt fuer Lebensmittelchemie, Freising, Germany
Sponsoring Committee: Protein Division

Modern proteomics approaches based on mass spectrometry offer versatile applications in food security, analysis and safety. These techniques may be used to better understand plant biology, assist crop improvement, guarantee human health and food security by monitoring biomarkers, and address food analysis and safety issues such as ensuring that products are allergen-free. This symposium will highlight scientific progress in the field of proteomics to elucidate the composition of grain proteins.

• Targeted proteomic approaches for wheat quality research. T. AMERICA, Plant Research International, Wageningen, Netherlands
• A grain of truth: Using proteomics to elucidate grain protein composition. M. Colgrave, CSIRO Agriculture, St. Lucia, QLD, Australia
• Barley grain proteomics: Current status and future prospects. C. FINNIE, Carlsberg Laboratory, Copenhagen, Denmark
• Proteome enabled selection for novel traits in wheat variety development. C. MILLER, Heartland Plant Innovations, Manhattan, KS, U.S.A.
• Proteomics approaches for gluten and allergen analysis. K. SCHERF, Deutsche Forschungsanstalt fuer Lebensmittelchemie, Freising, Germany

Organizer: Kingsly Ambrose, Purdue University, West Lafayette, IN, U.S.A.

This session would focus on powder rheology concepts as applied to cereal grains and their products. The objective of the session would be to define the fundamentals on particulate material characterization and processing. Fundamental subject matter experts from other fields of science and engineering will be invited to present. This session is a joint proposal from Rheology and Milling and Baking Divisions.

• Moisture sorption and powder behavior. M. EMBUSCADO, McCormick & Company, Inc., Hunt Valley, MD, U.S.A.
• Modeling particle flow and dynamics. C. WASSGREN, School of Mechanical Engineering, Purdue University, West Lafayette, IN, U.S.A.
• Importance of particle characterization on powder rheology. A. RAWLE, Malvern Instruments, Westborough, MA, U.S.A.
• Agglomeration of powders. D. KAYRAK-TALAY, The Dow Chemical Company, Midland, MI, U.S.A.
• Powder Characterization using Fluidized Bed Rheology. E. Riedl, Anton-Paar

Organizer: Katharina Scherf, German Research, Freising, Germany
Sponsoring Committee: Protein and Enzyme Methods

High-protein food and beverage launches have increased dramatically throughout the food industry due to a consumer demand for healthier, high-protein products. This has created numerous challenges for food manufacturers from a regulatory, formulation and risk perspective. This symposium will focus on the challenges of formulating food products to qualify for protein content claims while avoiding risks of protein allergens. The impact of high-protein diets on public health will be highlighted by presenting recent research on the health benefits of high-protein diets for particularly addressing obesity and retention of lean muscle mass. Additionally, a newly developed in vitro method designed to replace the in vivo rat digestibility method of the standard PDCAAS protein quality test will be presented which can enable product developers to assure a more rapid, lower cost delivery of quality protein which accounts for processing effects on limiting amino acids and digestibility.

• A new, rapid in-vitro PDCAAS method for replacing animal testing. D. PLANK, Medallion Labs / General Mills, Minneapolis, MN, U.S.A.
• Formulating with Protein – Opportunities and Challenges from an allergenicity perspective. C. DON, Foodphysica, Netherlands
• Impact of formulating high-protein foods on obesity. W. CAMPBELL, Purdue University, West Lafayette, IN, U.S.A.
• Oat protein amino acid composition and digestibility to support food formulation and consumption. P. WILLIAMSON, Tate & Lyle, Decatur, IL, U.S.A.
• Formulating with Protein – Opportunities and Challenges from a Consumer Packaged Goods Perspective. E. SMITH, General Mills, Minneapolis, MN, U.S.A.

Organizer:Jose Berrios, USDA-ARS-WRRC, Albany, CA, U.S.A.

The symposium will bring an international scientific perspective on the use of pulses as main components in novel food processing applications. This symposium will also highlight relevant research advances on carbohydrate, antioxidants, vitamins, and fiber composition, and the role of pulses use as functional, nutritious, gluten-free super-food ingredients.

• Novel fiber-rich lentil flours as snack-type functional foods: an extrusion cooking effect on bioactive compounds. P. MORALES, University Complutense of Madrid, Madrid, Spain
• Pulse ingredients in novel food applications. M. TULBEK, AGT Foods, Saskatoon, SK, Canada
• Lentil-corn-fermented Cabernet Sauvignon seed flours made into expanded extrudates: physico-chemical and nutri-functional attributes. M. MONTES, University of Puerto Rico, Mayaguez, PR, U.S.A.
• Gluten-free spaghetti made with chickpea, unripe plantain and maize flours: functional and chemical properties and starch digestibility. LA. BELLO, CEPROBI-IPN, Yautepec, Morelos, Mexico
• Pulse-based expanded extrudates fortified with nutritional yeast: quality and functional attributes. JDJ. BERRIOS, USDA-ARS-WRRC, Albany, CA, U.S.A.

Organizer: Jinsong Bao, Zhejiang University, Hangzhou, China
Sponsoring Committee: Rice Division

Rice is an important crop in the world, especially in Africa and Asia, and it is unique in the form of its consumption as intact kernels. New forms of rice products are under development, but our understanding of their quality is insufficient. The objective of this symposium is to discuss the quality requirements and structure-function relationships in cooked rice, rice noodle, rice bread, parboiled rice and whole grain rice.

• Effects of rice variety and milling method on the quality of Chinese traditional fermented rice noodles. S. ZHOU, China Academy of Agricultural Science, Beijing, China
• Importance of feedstock and soaking conditions on parboiled rice quality. YJ. WANG, Department of Food Science, University of Arkansas, Fayetteville, AR, U.S.A.
• Enhancing the health-beneficial qualities of whole grain rice. MH. CHEN, Dale Bumpers National Rice Research Center, Stuttgart, AR, U.S.A.
• Sensory quality of cooked rice as affected by degree of milling. X. DUAN, Academy of State Administration of Grain, Beijing, China
• What are the technological keys for producing a steam-cooked bread (Ablo) from rice. C. MESTRES, CIRAD, France, Montpellier, France

Organizer:Kristine Downing Wilke, The Kellogg Company, Battle Creek, MI, U.S.A.; Natalie Stoer, General Mills, Inc., U.S.A.
Sponsoring Committee: Society of Sensory Professionals

Development of new products that include a variety of grains can present sensory challenges.  Traditional sensory analytical methods may not capture the full eating experience.  Recently, approaches have been developed within the sensory community to evaluate products and better represent the entire consumer experience.  Within this session, new methodologies (TCATA, Complexity Profiling) will be shared as well as a discussion of the consideration of how emotional benefits connect to product sensory attributes.

This workshop was organized by the Society of Sensory Professionals (SSP) at the invitation of AACC International, and highlights some recent advances in sensory evaluation.  The mission of SSP is to advance the field of sensory evaluation, including consumer research, and the role/work of sensory professionals, for the purpose of sharing knowledge, exchanging ideas, mentoring and educating its members. 

• Perception dynamics of grain-based ready-to-eat cereal products using TCATA. J. C. CASTURA. Compusense Inc., Guelph, ON, Canada
• The relevance of flavor complexity to consumer acceptability of food products. S. D. PECORE, P & D Consulting LLC, Pasadena, CA, U.S.A.
• Harmonizing Sensory Attributes with Nutrition Claims and Emotional Benefits for Ready-To-Eat Cereals: A Case Study. G.V. CIVILLE, A. Sensory Spectrum, Inc. New Providence, NJ, U.S.A.
  

Organizer:Elsayed Abdelaal, Agricuture and Agri-Food Canada, Guelph, ON, Canada
Sponsoring Committee: Bioactive Compounds Technical Committee

Demand for sprouted grains is fast growing and soon it can become one of the streamline ingredients. Sprouted grains are improved version of whole grains with better consumer perception due to their taste and nutritional quality. However, there is still more to learn about sprouted grains particularly in terms of health benefits and nutritional properties. In this symposium consumer perception and health beneficial effects of sprouted grain products will be addressed by experts from the industry and academia.

• Nutritional Efficacy of Sprouted Grains - State of the Research. M. OMARY, The Omary Group - Chief Innovation Officer and Founder, Riverside, CA, U.S.A.
• Impact of sprouted grain processing technologies on safety and nutritional quality. B. Zhao, Mondelez International, East Hannover, NJ, U.S.A.
• Nutrient bioavailability and product attractiveness of sprouted products. J. HAN, Food Processing Development Centre, Leduc, AB, Canada
• Role of sprouted seeds in human health and disease prevention. J. FAHEY, John Hopkins School of Medicine, Baltimore, MD, U.S.A.
• Sprouted Grains: Opportunities and challenges. E. ABDELAAL, AAFC, Guelph, ON, Canada

Organizers: Simon Penson, Campden BRI, Chipping Campden, UK and Michelle Manderfeld, General Mills, Minneapolis, MN, U.S.A.
Sponsoring Committees: Grain and Flour Testing Technical Committee and Statistical Advisory Committee

This symposium will take the audience on a journey covering the fundamental aspects of sampling; analytical methods development & validation; experimental design/data analysis supporting day to day experimentation. The implications of (in)correct sampling as applied to mycotoxin detection will be highlighted. Attendance of the full symposium will give the best experience for audience members.

• Introduction: Practical Implications of Getting Sampling Wrong. S. PENSON, Campden BRI, Chipping Campden, UK
• Development of OC curves - Errors Associated with Sampling, Sample Preparation and Analysis: Use of FAO (Fruit & Agricultural Organization) Mycotoxin Sampling Tool to calculate misclassification of lots by mycotoxin sampling plans. T. WHITAKER, North Carolina State University, Raleigh, NC, U.S.A.
• Microorganism Testing: A Regulatory Perspective Regarding Sampling. T. WHITAKER, North Carolina State University, Raleigh, NC, U.S.A.
• So, You Want a New Analytical Method? Past & Modern Day Considerations In Co-Lab Set-Up And Data Analysis. T. NELSEN, USDA-ARS, Retired, Port Byron, IL, U.S.A.
• What are you trying to learn? Study Designs and The Appropriate Analysis For Your Research Question. A. KISZONAS, USDA-ARS, Pullman, WA, U.S.A.

As part of Best Cooking Pulses' 80th anniversary and the 2016 International Year of Pulses this session will focus on new research which provides a greater understanding of the nutritional and functional benefits of pulse flours and fiber.

• The effects of extruded pulse products on post-prandial glycemia and satiety. R. MOLLARD, Richardson Centre for Functional Foods & Nutraceuticals, Winnipeg, MC, Canada
• The role of pea hull fiber on microbiota, inflammation and chronic disease. W. DAHL, University of Florida, Gainesville, FL, U.S.A.
• The effect of particle size on carbohydrate digestion rate in vitro: the case of pulse flour. B. LUHOVYY, Mount Saint Vincent University, Halifax, NS, Canada
• Functional attributes of pulse flours and flour constituents. R. TYLER, University of Saskatchewan, Saskatoon, SK, Canada
• Real-time monitoring of the effect of pea fibre addition and its particle size on dough proofing potential. M. SCANLON, University of Manitoba, Winnipeg, MC, Canada

Organizer: Phil Williams, PDKProjects Inc., Nanaimo, DC, Canada
Sponsoring Committee: Protein and Enzyme Methods Technical Committee

The symposium will summarize what we interpret as “Wheat Quality”. It will include different types of breads and sweet goods, pasta noodles and cous cous, to illustrate the extrem flexibility of wheat. It will focus on the fact that this flexibility is brought about by changes in kernel texture, but mainly by the awesome powers of the gluten protein complex. Finally it will summarize the methods that have been used to assess wheat quality, and where improvements could be made.

• Analysis of Cereal Proteins: The Legacy of Jerry Bietz. P. KOEHLER, Deutsche Forsungsansalt fur Lebensmittel Chemie, Freising, Germany
• Challenging the different aspects of protein and quality measurement along the wheat to bread chain. A. DUBAT, Chopin Technologies, Villeneuve la Garenne, France
• What has research brought to Baking. T. COGSWELL, BakerCogs, Overland Park, KS, U.S.A.
• • What I see as Wheat Quality, and how has NIRS contributed? P. WILLIAMS, PDKProjects Inc., Nanaimo, BC, Canada
• Analytical Measurements – What, How, and Why do we measure? T. NELSEN, Statistical Consultant, Port Byron, IL, U.S.A.