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Preliminary Scientific Sessions

This symposium will cover advances in ingredients and measurement techniques to develop and optimize texture in baked products. These include traditional baked products such as bread or baked desserts. It will also cover emerging areas, including gluten-free and low-sugar products. The talks will include a review of tools and techniques used to measure texture as well as new research in addressing texture and related processing challenges for baked products.

• Introduction: Addressing texture challenges in baked products. Y. L. DAR (1). (1) Corn Products International/National Starch Food Innovation, Bridgewater, NJ, U.S.A.
• Measuring and addressing texture challenges in healthy baked products. M. B. WHITWORTH (1), M. C. Poole (1), F. K. Gates (1), H. Metcalfe (1). (1) Campden BRI, Chipping Campden, United Kingdom
• Leveraging fiber's properties to manage and improve the texture of baked goods. R. MEHTA (1). (1) SunOpta Ingredients Group, Chelmsford, MA, U.S.A.
• Gluten-free food products with texture comparable to wheat flour-based products. D. UZUNALIOGLU (1), C. Thomas (1), J. Maliska (1), A. Perez (1), H. Simpson (1), Y. Dar (1). (1) Corn Products International/National Starch Food Innovation, Bridgewater, NJ, U.S.A.
• Overcoming the challenges in replacing sugar in bakery products while maintaining desired texture and taste. M. NOORT (1), A. Martin (1), A. Jurgens (1). (1) TNO, Zeist, Netherlands

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 symposium will showcase the top six finalists.

• Effect of sorghum polyphenols on in vitro starch digestibility. F. BARROS (1), J. Awika (1), L. W. Rooney (1). (1) Texas A&M University, College Station, TX, U.S.A.
• Does particle size affect antioxidant activity and extractability of phenolic compounds in wheat bran? L. R. BREWER (1). (1) Kansas State University, Manhattan, KS, U.S.A.
• Action pattern of amylases with bread crumb antifirming properties. L. J. DERDE (1), S. V. Gomand (1), C. M. Courtin (1), J. A. Delcour (1). (1) KU Leuven, Heverlee, Belgium
• Oxidative gelation of alkali-extractable arabinoxylans from corn bran. M. S. KALE (1), O. H. Campanella (1), B. R. Hamaker (1). (1) Whistler Center for Carbohydrate Research, Purdue University, West Lafayette, IN, U.S.A.
• Enhancing salt taste perception in wheat bread crumb through texture and inhomogeneous sodium distribution. K. KONITZER (1), T. Wieber (2), P. Koehler (2), T. Hofmann (3). (1) Technische Universität München, Deutsche Forschungsanstalt für Lebensmittelchemie, Freising, Germany; (2) Deutsche Forschungsanstalt für Lebensmittelchemie, Freising, Germany; (3) Technische Universität München, Freising, Germany
• Variability in arabinoxylan, xylanase activity, and xylanase inhibitor levels in hard spring wheat. M. M. MENDIS (1), S. Simsek (1), J. B. Ohm (2), J. Delcour (3), K. Gebruers (3). (1) North Dakota State University, Fargo, ND, U.S.A.; (2) USDA-ARS, Cereal Crop Research Unit, Fargo, ND, U.S.A.; (3) KU Leuven, Leuven, Belgium

A wide range of alternatives can be found outside the major global staples of wheat, corn, barley, rice, and soy. This symposium aims to present current information on the chemistry, functionality, nutritional potential, and processing characteristics of some of these alternate crops, such as pulses and minor cereals. Major challenges encountered while developing new products with pulses and minor cereals will be discussed. This symposium will also provide an overview of research progress and research gaps with respect to health benefits of grains focused mainly on human subject studies from around the world.

• ParGem, the technology for a new family of healthy, safe, and convenient food ingredients based on partial germination. S. BELLAIO (1), E. Zamprogna Rosenfeld (1), M. Jacobs (2), S. Basu (3), S. Kappeler (1). (1) Bühler AG, Uzwil, Switzerland; (2) Bühler GmbH, Braunschweig, Germany; (3) Bühler (India) Pvt. Ltd., Pune, India
• Novel starches and proteins from Amaranthus and buckwheat. H. CORKE (1). (1) University of Hong Kong, Hong Kong
• Current advances in human studies on the health benefits of cereals and pulses. D. RAMDATH (1), K. Seetharaman (2). (1) Guelph Food Research Centre, Guelph, ON, Canada; (2) University of Guelph, Guelph, ON, Canada
• Overview of nutritional aspects of millets and minor millets. G. Annor (1), M. McSweeney (1), K. SEETHARAMAN (1). (1) University of Guelph, Guelph, ON, Canada
• Cereal-legume synergy: Exploiting differences in polyphenolic composition of sorghum and cowpea to provide complementary health benefits. L. Yang (1), L. O. Ojwang (2), S. Talcott (1), C. Allred (1), J. M. AWIKA (1). (1) Texas A&M University, College Station, TX, U.S.A.; (2) Kellogg's Research & Development, Battle Creek, MI, U.S.A.

A science café on the current status and development trends in the area of grain research, market development, and specific quality requirements for Asian products.

• Current status and development trend of Asian products in China. C. WANG (1). (1) Yihai Kerry Investments Co., Ltd. (Wilmar International Limited), Shanghai, Peoples Republic of China
• Japanese perspectives on the grain products: Viewpoints from the marketplace and from the research and development. H. OKUSU (1). (1) Nippon Flour Mills, Atsugi, Kanagawa, Japan
• Current status and development trend of Asian products in Brazil. G. Vernaza (1), C. J. STEEL (1), Y. K. Chang (1). (1) University of Campinas, Campinas, SP, Brazil
• Use of ultrasonic measurements of Asian noodles at different frequencies to differentiate product texture: The influence of gluten strength. S. Diep (1), D. Daugelaite (1), A. Strybulevych (2), M. G. Scanlon (3), J. H. Page (2), D. W. HATCHER (4). (1) Grain Research Laboratory, Canadian Grain Commission/Food Science Department, University of Manitoba, Winnipeg, MB, Canada; (2) Department of Physics and Astronomy, University of Manitoba, Winnipeg, MB, Canada; (3) Food Science Department, University of Manitoba, Winnipeg, MB, Canada; (4) Grain Research Laboratory, Canadian Grain Commission, Winnipeg, MB, Canada

Enzymes have been employed in the grain industry for a myriad of applications, including improving dough machining quality and bread loaf volumes. More recently, they have been used to generate functional compounds and to improve bioavailability of certain functional compounds in whole grains. Although enzymes have been used for a long time, there are still areas where the chemistry and mechanism of enzyme activity have not been fully understood. This symposium will present recent developments that provide more insights into not only the chemistry and mechanism of enzyme action but also the role of enzymes in improving bioavailability of important functional compounds in whole grains.

• Xylanases in cereal science: From dough syruping to producing prebiotic whole grain breads. C. COURTIN (1). (1) KU Leuven, Leuven, Belgium
• Enzymatic modification of wheat and rye brans—Effects on technological and physiological functionality. K. POUTANEN (1). (1) VTT Technical Research Centre of Finland, Espoo, Finland
• Improving functionality and bioavailability of phenolics in wheat bran. R. RUAN (1), P. Chen (1), A. Shi (1), M. Guo (1), K. Petrofsky (1), I. Zhang (1), A. Hohn (1), L. Marquart (1). (1) University of Minnesota, St. Paul, MN, U.S.A.
• Xylanases for improved dough stability and bread quality. M. M. ENGELSEN (1). (1) Novozymes A/S, Bagsvaerd, Denmark
• Novel carbohydrases (including ferulic acid esterase) for fiber extraction, modification, and solubilization. S. WEST (1). (1) Biocatalysts Inc., Chicago, IL, U.S.A.

This science café will tentatively cover the following four topic areas. i) Traditional wheat breeding versus modern genetic engineering approaches. ii) Economic incentive for biotech wheat development. iii) Drought-tolerant wheat and/or novel biotech wheat traits in the R&D pipeline. iv) Genetic mapping for grain quality traits.

• Mapping of quality traits in soft white wheat. C. F. MORRIS (1), A. H. Carter (2), K. G. Campbell (3), K. K. Kidwell (4). (1) USDA-ARS, Western Wheat Quality Lab, Pullman, WA, U.S.A.; (2) Washington State University, Pullman, WA, U.S.A.; (3) USDA-ARS, Wheat Genetics, Quality, Physiology and Disease Research Unit, Pullman, WA, U.S.A.; (4) College of Agriculture, Human and Natural Resource Sciences, Washington State University, Pullman, WA, U.S.A.
• Molecular and genetic characterization of polyphenol oxidase genes in wheat. B. BEECHER (1), A. Carter (2), D. Skinner (1), D. See (1). (1) USDA-ARS, Wheat Genetics, Quality, Physiology and Disease Research Unit, Pullman, WA, U.S.A.; (2) Washington State University, Department of Crop and Soil Sciences, Pullman, WA, U.S.A.
• Mutagenic and transgenic approaches to improve wheat end-product quality. M. GIROUX (1), B. Beecher (2), P. Hofer (1), J. M. Martin (1). (1) Montana State University, Bozeman, MT, U.S.A.; (2) USDA-ARS, Washington State University, Pullman, WA, U.S.A.
• Improving nontransgenic crop varieties using plant transformation approaches. P. M. SCOTT (1). (1) USDA-ARS, Ames, IA, U.S.A.
• Mining the wheat genome—Implications for grain quality research. M. K. Morell (1), C. CAVANAGH (1), M. Newberry (1), C. Howitt (1). (1) CSIRO, Canberra, Australia

This symposium will provide a general introduction to food allergy thresholds from an industry, consumer, clinical, and regulatory standpoint, followed by a talk on thresholds from a clinical perspective, all leading to the final talk in quantitative risk assessment based on food allergen thresholds.

• Challenges for the food-allergic consumer: Potential benefits of food allergen thresholds for finished product labeling. M. ACEBAL (1). (1) FAAN (The Food Allergy & Anaphylaxis Network), Fairfax, VA, U.S.A.
• A food industry perspective on thresholds for allergen control and labeling. C. LLEWELLYN (1). (1) The Coca-Cola Company, Atlanta, GA, U.S.A.
• The scientific, regulatory, and clinical case for food allergen thresholds. J. L. BAUMERT (1). (1) Food Allergy Research & Resource Program, University of Nebraska, Lincoln, NE, U.S.A.
• The use of food allergen thresholds for quantitative risk assessment approaches. B. REMINGTON (1), J. Baumert (1), S. Taylor (1). (1) Food Allergy Research & Resource Program, University of Nebraska, Lincoln, NE, U.S.A.

It has long been established that postprandial blood glucose response is not just determined by the amount of available carbohydrate alone. The proportions of different nutrients, particularly protein, carbohydrates, and fat, as well as food microstructure and the physicochemical properties of the food, can affect the rate of glucose absorption and the glycemic response after a meal. This symposium will explore the effects of grain-based foods, from both the physiological and the food science and technology perspectives, on blood glucose control.

• Glycemic control—Definition and physiological effects. T. M. WOLEVER (1). (1) University of Toronto, Toronto, ON, Canada
• Food processing effects on glycemic response. S. TOSH (1). (1) Agriculture and Agri-Food Canada, Guelph, ON, Canada
• Food formulation effects on glycemic response. M. D. HAUB (1). (1) Kansas State University, Manhattan, KS, U.S.A.
• Issues and considerations with glycemic labeling and its regulation. J. M. JONES (1). (1) St. Catherine University, Arden Hills, MN, U.S.A.

This symposium will discuss the new developments in proposed regulation for gluten-free products in the United States and how it could impact the grain industry. Opportunities and challenges for product development, as well as how to create a manufacturing environment that is gluten free, will also be discussed, along with methodology that could be used to comply with labeling requirements.

• Implementation of gluten-free regulations in the food industry. S. JONNALAGADDA (1). B. Jacob (1). (1) General Mills Inc., Minneapolis, MN, U.S.A.
• Gluten-free: Product development opportunities and challenges. R. MEHTA (1). (1) SunOpta Ingredients Group, Chelmsford, MA, U.S.A.
• Product development challenges and potential solutions for high-quality gluten-free products. Y. L. DAR (1), D. Uzunalioglu (1), P. O'Brien (1). (1) Corn Products International/National Starch Food Innovation, Bridgewater, NJ, U.S.A.
• Detection methods for ensuring labeling compliance of gluten-free products. J. L. BAUMERT (1). (1) Food Allergy Research & Resource Program, University of Nebraska, Lincoln, NE, U.S.A.
• Devloping effective gluten-free validation programs. S. HEGENBART (1). (1) ConAgra Foods, Inc., Omaha, NE, U.S.A.

Part 1 of this symposium was offered during the 2011 Annual Meeting and was very well attended. Based on the feedback from the attendees, the same topic with the latest advancements will be presented during this symposium. This symposium will address process challenges and potential solutions in the development/reformulation of 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 guidance. 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.

• Strategies for developing healthier bakery products. F. K. GATES (1), C. Speirs (1), G. Tucker (1). (1) Campden BRI, Chipping Campden, United Kingdom
• Reducing oil uptake in extruded snacks—Mechanisms for fat absorption and distribution in a cellular matrix. S. ALAVI (1), A. Garg (1), H. Gajula (1), H. Dogan (1). (1) Kansas State University, Manhattan, KS, U.S.A.
• Strategies in reducing fat using starch. P. BUWALDA (1). (1) AVEBE/Wageningen University, Veendam, NE, Netherlands
• Impact of food ingredients and processing on salt flavor perception. S. E. HILL (1), B. Wolf (1), I. D. Fisk (1), J. Hort (1). (1) Division of Food Sciences, University of Nottingham, Leicestershire, United Kingdom
• The influence of healthy ingredients on food texture of snack products. L. OUDHUIS (1), R. Nagtegaal (1), K. Vallons (1), J. van Maanen (1), T. Maarschalkerweerd (1), M. Essers (1). (1) TNO Food & Nutrition, Zeist, Netherlands

Many food companies, ingredients manufacturers, and regulatory agencies are actively pursuing sugar reduction. This goal of this science café is to discuss the public health need for sugar reduction, ingredients/systems to enable sugar reduction, and strategies around sugar reduction. How does food formulation help the consumer?

• Carbohydrates and energy metabolism. K. A. GREAVES (1). (1) Kellogg Company, Battle Creek, MI, U.S.A.
• Ingredient options for sugar reduction. E. SHINSATO (1). (1) Corn Products International, Westchester, IL, U.S.A.
• Holistic approach for effective sugar reduction using high-potency sweeteners and bulking agents. J. R. BRIDGES (1), A. Evans (1). (1) Tate and Lyle, Hoffman Estates, IL, U.S.A.
• Practical considerations in caloric sugar reduction. D. VELLUCCI (1), A. McPherson (1), M. Beaver (1), S. Ostergaard (1). (1) Kraft Foods, Tarrytown, NY, U.S.A.

Innovation, continuous improvement, productivity improvement, and cost management are key tools used by industry and academic institutions to improve profitability and deliver value-added products to both internal and external customers. This science café will focus on processes that companies use to innovatively reduce costs to improve profitability using these tools. We will discuss some of these continuous improvement tools and then speakers drawn from diverse segments of the food industry will discuss ideas and share successes to achieve cost efficiencies and productivity improvement.

• Leveraging continuous improvement and other tools for profitability and cost reduction. R. MEHTA (1). (1) SunOpta Ingredients Group, Chelmsford, MA, U.S.A.
• Kaizen usage to drive continuous improvement. L. MURRAY (1). (1) Bunge North America, St. Louis, MO, U.S.A.
• Science and technology insights to reduce costs and deliver sustainability. J. KEPPLINGER (1). (1) Kellogg Company, Battle Creek, MI, U.S.A.
• Challenges and opportunities in improving profitability by managing costs. E. ARNDT (1). (1) ConAgra Foods Inc., Omaha, NE, U.S.A.
• Case studies in value optimization without compromise using advanced texturizers. Y. L. DAR (1), E. M. Yildiz (1), L. Drew (1), M. Yurgec (1), T. Motwani (1). (1) Corn Products International/National Starch Food Innovation, Bridgewater, NJ, U.S.A.
• The use of statistical process control to improve manufacturing process performance and reduce cost. K. M. GARDNER (1). (1) National Starch Food Innovation, Bridgewater, NJ, U.S.A.

This symposium aims at providing a detailed overview of the sources and interactions of lipids in baking. The three main sources of lipids in baking are shortening and oil, emulsifiers, and endogenous wheat flour lipids. The symposium starts with an overview of lipid components and continues with a discussion on oil, shortening processing, and the tools used to monitor efficiencies. An overview of shortening physical and structural characteristics will be presented, followed by the functionality of oil, shortening, and emulsifiers in baking. Endogenous flour lipids will be discussed, emphasizing classification and determination of lipids in wheat flour and an overview of their interactions during bread making. Current trends, challenges, and solutions to meet those trends will be emphasized in the presentations.

• Shortening and oil processing: Tools of the trade. B. JOHNSON (1). (1) Bunge Oils, Bradley, IL, U.S.A.
• Role of fat crystallization in bakery products. P. SMITH (1). (1) Cargill–Global Food Research, Vilvoorde, Belgium
• Functionality of oils and shortenings in baking. S. FINNIE (1), J. Casper (1). (1) Cargill Inc., Plymouth, MN, U.S.A.
• Functionality of emulsifiers in breadmaking. P. KOEHLER (1). (1) German Research Center for Food Chemistry, Freising, Germany
• Endogenous wheat flour lipids and their interactions during breadmaking. B. PAREYT (1), J. A. Delcour (1). (1) KU Leuven, Leuven, Belgium

As the food industry prepares for Generation Y and then Generation Z, the “Net” Generations, employers and educators will need to clearly communicate their wants and needs and learn how to exploit the strengths of these new generations that are very comfortable with the use of communications and the Internet-and all the resultant benefits and challenges. Similarly, today’s students as future professionals will have to adapt and leverage their unique skills to enhance their contributions in the traditional workplace. In this special session, we will have individuals with diverse viewpoints discuss their group’s needs, guidance, and ideas to allow a smooth and productive transition. The audience is encouraged to join in the discussion; please bring your questions and comments!

• The challenge of transitioning the net generation into the professional world. R. MEHTA (1). (1) SunOpta Ingredients Group, Chelmsford, MA, U.S.A.
• How schools train students to be productive professionals in the cereal food industry. D. MYERS SR. (1). (1) North Dakota State University, Fargo, ND, U.S.A.
• How KSU prepares undergraduate and graduate students to be productive professionals in the cereal food industry. D. MAIER (1). (1) Grain Science & Industry, Kansas State University, Manhattan, KS, U.S.A.
• Opportunities for professionals in the cereal science and bakery industry. D. HAYMAN (1). (1) Kellogg Company, Battle Creek, MI, U.S.A.
• Opportunities for professionals in the food industry. E. ARNDT(1). (1) ConAgra Foods Inc., Omaha, NE, U.S.A.
• A student's expectations in transitioning from school to work. L. BREWER (1). (1) Kansas State University, Manhattan, KS, U.S.A.
• An international perspective on entering the North American workplace. S. B. WALKER (1). (1) University of Guelph, Guelph, ON, Canada

This special session will cover current topics in dietary fiber with special emphasis on the current research involving beta glucans. A portion of the program will be a tribute to Peter Wood’s unique personality and many accomplishments.

• The life, times, and science of Peter Wood. W. A. ATWELL (1). (1) Bill Atwell Consulting LLC, Champlin, MN, U.S.A.
• Mechanisms of action of dietary fiber in the gastrointestinal tract: A physico-chemical perspective. P. R. ELLIS (1). (1) King's College London, London, United Kingdom
• An overview of beta glucans. S. M. TOSH (1). (1) Agriculture and Agri-Food Canada, Guelph, ON, Canada
• Current research on arabinoxylans. C. COURTIN (1). (1) KU Leuven, Leuven, Belgium
• Cell wall polysaccharides. R. FULCHER (1). (1) University of Manitoba, Winnipeg, MB, Canada
• Measurement of soluble dietary fibers. B. V. MCCLEARY (1). (1) Megazyme International Ireland, Bray, County Wicklow, Ireland
• Soluble fibers and health. J. M. JONES (1). (1) St. Catherine University, Arden Hills, MN, U.S.A.

Cereal ingredients undergo different types of processing operations that transform them into foods with desirable sensory and nutrition profiles. Certain cereal foods, including pasta, noodles, or pretzels, undergo cold-forming processes, such as extrusion or sheeting, followed by subsequent dehydration. These processes produce unique physical and/or chemical changes in the structures of starch and protein fractions of these cereal ingredients. For example, protein aggregation and starch swelling behaviors in pasta products are impacted by cold-extrusion and dehydration processes that subsequently affect final cooking quality. This symposium will provide insights into the molecular changes of starch and protein that occur due to application of thermal and mechanical energy during the manufacturing of certain cereal foods, particularly pasta, noodles, and pretzels.

• Process mapping: What we can learn from this approach. K. SEETHARAMAN (1), S. Walker (1), V. Gawuga (1). (1) University of Guelph, Guelph, ON, Canada
• Product model systems approach to study thermomechanical effects on wheat starch and protein. C. DON (1), M. Thomas (2), A. Dubat (3). (1) Foodphysica, Driel, Netherlands; (2) Zetadec B.V., Wageningen, Netherlands; (3) CHOPIN Technologies , Villeneuve-la-Garenne, France
• A molecular view of individual processing steps in pasta making. S. IAMETTI (1), F. Bonomi (2), M. Marengo (1), A. Marti (2), M. Miriani (1), E. Ragg (1), M. Pagani (3). (1) DISMA, University of Milan, Milan, Italy; (2) University of Milan, Milan, Italy; (3) DISTAM, University of Milan, Milan, Italy
• Structuring of pasta components during processing: Impact on starch & protein digestibility and allergenicity. V. MICARD (1), M. Petitot (1), C. Barron (2), M. Morel (2), C. Brossard (2), C. Larré (2). (1) SupAgro, Montpellier, France; (2) INRA, Montpellier, France
• Innovations in extrusion—Configuring a multioperation, low-shear, semicold process for novel and nutritious products. S. ALAVI (1), A. Adedeji (1), M. Joseph (1), B. Plattner (2). (1) Kansas State University, Manhattan, KS, U.S.A.; (2) Wenger Manufacturing, Sabetha, KS, U.S.A.

In the 2011 Protein Enrichment in Cereal Products symposium, there were lots of discussions on protein quality and its nutritional aspects in product development. Many members had confusion about calculations of protein for superior claims and regulatory aspects of assessing this requirement. PDCASS and PER calculations and methods used to make these claims seems important to many industry members. This session will focus on protein quality, assessing methods, and regulatory framework.

• Protein quality: Methodology and benefits in grain-based foods. K. A. GREAVES (1). (1) Kellogg Company, Battle Creek, MI, U.S.A.
• U.S. regulatory perspective—Claims regarding protein quality. R. L. VAN LAACK (1). (1) Hyman, Phelps, and McNamara, PC, Washington, DC, U.S.A.
• Protein quality: A Canadian perspective—Is there movement toward the use of PDCAAS? L. DIFRANCESCO (1). (1) Source! Nutrition, Toronto, ON, Canada
• FAO/WHO perspective—Upper limit of 1.0 for PDCAAS or unlimited. C. KRUGER (1), R. Clemens (2). (1) Spherix Consulting, Inc., Bethesda, MD, U.S.A.; (2) E T Horn, La Mirada, CA, U.S.A.
• Grain proteins—Combining incomplete proteins and amino acids for improved protein quality. J. M. JONES (1). (1) St. Catherine University, Arden Hills, MN, U.S.A.

Discussion on the new technologies in starch derivitization.

• Influence of granule hydration on starch chemical reactivity at the granular and molecular levels. K. HUBER (1), C. Hsieh (1). (1) University of Idaho, Moscow, ID, U.S.A.
• Amylose inclusion complexes produced by combining various ligands with jet-cooked amylose. F. C. FELKER (1), J. A. Kenar (1), J. A. Byars (1), M. Singh (1), S. X. Liu (1), G. F. Fanta (1). (1) USDA-ARS NCAUR, Peoria, IL, U.S.A.
• Exploring granular architecture of starches through physical modifications. V. VAMADEVAN (1), R. Hoover (2), E. Bertoft (1), K. Seetharaman (1). (1) University of Guelph, Guelph, ON, Canada; (2) Memorial University of Newfoundland, St. John's, NF, Canada
• Preparation, structure, and properties of octenylsuccinic starch. Y. Bai (1), Y. SHI (1). (1) Kansas State University, Manhattan, KS, U.S.A.
• Modification of starch in alcohol. A. EVANS (1). (1) Tate and Lyle, Hoffman Estates, IL, U.S.A.

Statistics provide underlying support for many aspects of food development and production. Listen and interact with speakers from industry and government research as they share a variety of statistical tools for food safety risk assessment, managing ingredient costs, labeling compliance, and process monitoring.

• Using statistical models to understand food safety risk. F. HULTING (1), N. Holschuh (1), D. Stefan (1). (1) General Mills, Inc., Minneapolis, MN, U.S.A.
• Labeling compliance: Overage & impact on cost of goods. R. ROBERTSON (1), R. Stackow (1), B. Larkin (1). (1) Kellogg Company, Battle Creek, MI, U.S.A.
• Ongoing process monitoring. T. MCKAMEY (1). (1) Silliker, Inc., Madison, WI, U.S.A.
• Measurement close to zero. P. WEHLING (1). (1) General Mills, Inc., Minneapolis, MN, U.S.A.
• Sampling applications in research and quality. T. NELSEN (1). (1) Consultant, Port Byron, ID, U.S.A.

The symposium will examine the current whole grain definition(s) and guidelines; identify the future with regards to universal definitions/guidelines; product application; and health and nutrition research.

• Current state of global whole grain definition and the future of global whole grain foods definition. J. M. JONES (1). (1) St. Catherine University, Arden Hills, MN, U.S.A.
• Whole grain health claims—Current state, what is needed for the future? K. WIEMER (1). (1) General Mills, Minneapolis, MN, U.S.A.
• Current gaps in whole grains health and nutrition research—What are the future needs? P. F. JACQUES (1). (1) Tufts University, Boston, MA, U.S.A.
• Meeting the whole grain dietary guidelines—Are they sustainable given the food supply and current consumer food environment? L. MARQUART (1). (1) University of Minnesota, St. Paul, MN, U.S.A.
• Whole grain food technology—What are the current applications and future considerations? E. ARNDT (1). (1) ConAgra Foods Inc., Omaha, NE, U.S.A.