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DisplayTitle Centennial Webinar Series Sponsored by the Cereals & Grains Foundation's Warthesen Fund
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Broadcast Date: September 2, 2014
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Webinar SummaryFood manufacturers reformulating products due to the impending FDA ruling on the GRAS (generally recognized as safe) status of partially hydrogenated oils (PHOs) and trans fats in processed foods. Shortening containing saturated and trans fatty acids are frequently used in the production of many baked products, such as donuts, cookies, cakes and pastries. These fatty acids provide benefits such as structure, texture, flavor and processing tolerances that are hard to replace. The reformulation process is not as simple as removing a PHO shortening and replacing it with a non-PHO shortening. This webinar provides information on the latest knowledge of how saturated and trans fatty acids impact cardiovascular health and expertise on how to reduce trans fatty acids in baked products. Dr. Dariush Mozaffarian discusses the impact of various fatty acids on cardiovascular health. Mr. Bob Johnson focuses on why PHOs gained popularity in the bakery industry, the challenges of replacing PHOs, and some available approaches to reformulating.
About the PresentersDariush Mozaffarian, MD, MPH, is the Dean of the Gerald J. and Dorothy R. Friedman School of Nutrition Science and Policy at Tufts University in Boston, Massachusetts. Mozaffarian joins the Friedman School from Harvard University where he served as associate professor and co-director of the program in Cardiovascular Epidemiology at the Harvard School of Public Health and an associate professor in the Division of Cardiovascular Medicine at Harvard Medical School and Brigham and Women's Hospital. He has written or co-written more than 200 scientific publications on the diet and lifestyle factors that contribute to both heart disease and stroke, which are the leading causes of death worldwide. Bob Johnson, is the Director of Research and Development at Bunge Oils and leads Bunge's technical service and applications support team. He works one-on-one with their customers to provide first-class assistance, training and functional aid. Johnson and his team work closely with Bunge's operations and supply chain teams to efficiently add new products, processes and technologies to Bunge's expanding product portfolio.
Broadcast Date: December 11, 2014
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Webinar SummaryThis webinar offers a forum for those that were not able to attend the 2014 Annual Meeting, missed selected talks, or simply desire a recap with a more in-depth discussion with the excellent scientists presenting their work. The 2014 Annual Meeting Highlights Webinar revisits three exceptional presentations:
Young Scientist Research Award Lecture
| Cereal Grains: Impact on Gut Microbiota and Health
Devin Rose, University of Nebraska-Lincoln Rose received his PhD from Purdue University with research focused on creating slowly fermentable dietary fibers for improved gut health. After completing his PhD, Dr. Rose worked as a postdoc with the Agricultural Research Service of the US Department of Agriculture on creating functional food ingredients from by-products of the grain milling industry. He is now an Assistant Professor at the University of Nebraska-Lincoln, where he teaches Food Carbohydrates, Sensory Evaluation, and Food Product Development Concepts. His research is focused on whole grain and dietary fiber processing and gut health. |
Best Student Research Paper Competition Winning Lecture
| Arabinoxylan Hydrolyzates as Immunomodulators
Mihiri Mendis, North Dakota State University Mendis is a Ph.D. candidate in Cereal Science at North Dakota State University. She obtained her M.S. in Cereal science from North Dakota State University and her B.S special degree in Pharmacy from University of Colombo, Sri Lanka. She was the winner of the AACCI Best Student Research Paper competition in 2014. Her dissertation research focus on exploring the contribution from fine structural details of wheat derived arabinoxylans on it immunomodulatory and prebiotic properties. |
New Professionals Webinar Committee Choice
| Processing of Cereal Proteins and Starches into New Bio-based Chemicals and Products
Bert Lagrain, Center for Surface Chemistry and Catalysis, KU Leuven Lagrain received his Ph.D. from KU Leuven (Belgium). His research focused on polymerization reactions in gluten and their importance in foods. After completing his Ph.D., Bert continued working at KU Leuven and also worked as a post-doc at the Leibniz Institute for Food Chemistry (Germany). Bert is currently an industrial research manager at the Centre of Surface Chemistry and Catalysis of KU Leuven with a research interest in the use of chemocatalysis for the biorefinery. He has published more than 45 refereed journal articles.
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Broadcast Date: January 9, 2015
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Webinar SummaryThis webinar will present innovative ways to reduce sodium in baked goods. It will start with a brief overview on sodium-associated health concerns, which are the basis for worldwide efforts advocated by health organizations to reduce sodium in processed foods. New technological approaches, such as vacuum-mixing of dough and salt encapsulation, will be discussed as tools for salt reduction. Then, the optimization of sodium distribution and the enhancement of bread crumb structure will be presented as new strategies allowing sodium reduction in bread through faster sodium release and taste-texture interactions. This webinar offers a forum for food scientists and technologists, food ingredient suppliers, bakers and those who desire a more in-depth discussion with the excellent scientists presenting their work.
About the Presenters
| Alain LeBail, Ph.D. is Professor at ONIRIS, Nantes-Atlantic National College of Food Science and Engineering and Veterinary Medicine. Pr. LeBail heads a research group “MAPS²â€: Matrices, Process-Properties, Structure-Sensorial that focuses on innovative baking technology. He is currently scientific coordinator of the FP7 project PLEASURE on salt, sugar, lipid reduction in foods. Pr. LeBail has published 130 papers and is co-author of 4 patents. He coordinated EU-FRESHBAKE – selected among 181 funded projects as one of the 8 success stories of FP6. |
| Peter Koehler, Ph.D. is vice-director of the Deutsche Forschungsanstalt für Lebensmittelchemie, Leibniz Institute, professor for food chemistry at Technische Universität München, and vice-director of the Hans-Dieter-Belitz-Institute for Cereal Grain Research in Freising, near Munich, Germany. His research is focused on basic and applied topics in cereal science including studies on celiac disease, structure-function relationships of cereal proteins, and the effects of enzymes and other additives (e.g. sodium chloride) in breadmaking |
Broadcast Date: March 5, 2015
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Webinar SummaryAfter a quick review of gluten-free baking and bakery products, we will present the problems we face and the challenges associated with obtaining high quality products to meet consumer’s expectations. We will discuss possible technological solutions available to deal with these challenges using enzymes or colloidal approaches. This webinar offers a forum for food scientists and technologists, food ingredient suppliers, gluten-free sector, or simply a desire for a discussion on this topic with the excellent scientists presenting their work.
About the Presenters
| Regine SchÃnlechner is Assistant Professor at the Institute of Food Technology, Department of Food Sciences and Technology, University of Natural Resources and Life Sciences,
Vienna, Austria. Her expertise is food technology, nutritional science, nutrition in developing countries, and food additives. Her research has specialized in cereal technology, in particular
processing of specialty cereals/pseudocereals/gluten-free cereal products. |
| Cristina M. Rosell is a Full Research Professor in the Instituto de Agroquimica y TecnologÃa de Alimentos (IATA) in Madrid, Spain, that belongs to the Spanish National Research Council (CSIC), and an Associated Professor of the University of Valencia (UV). She is a member of AACC International, President of the Spanish Association of Cereal Science and Technology (AETC), and the Spanish representative in the Standardization Committee (ISO, CEN) for Cereals and derivatives. She has more than two hundred international peer-reviewed scientific publications and book chapters on the cereals topic, which compiled results from wheat/corn/rice quality, dough rheology, breadmaking, baked goods quality and cereal compound biochemistry. In her research she is applying a holistic approach in cereal science and technology combining instrumental analysis, sensory assessment and nutrition for designing tailored cereal based products. |
| Atze Jan van der Goot, Ph.D. studied chemical engineering and obtained his PhD on reactive extrusion at the University of Groningen, The Netherlands. He joined Unilever Research in Vlaardingen, the Netherlands as a research scientist. In 1999 he moved to Wageningen University to become an associate professor in Food Structuring. His main research interest is on the understanding of concentrated biopolymer mixtures under flow. His research at Wageningen resulted in 80 peer-reviewed papers and 5 patent applications. |
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