How to Be a ‘Savvy Consumer’ of Proficiency Data in the Next Generation
Saturday, October 17 • 9:00 a.m. – 4:00 p.m.
Organizers: Tom McKamey, Crete, IL, U.S.A.; Paul Wehling, General Mills, Minneapolis, MN, U.S.A., Anne Bridges, AACCI, St. Paul, MN, U.S.A.
Financial Sponsors: Medallion Labs; Merieux Nutrisciences
Location of Workshop: MILL CITY MUSEUM, 704 South 2nd St., Minneapolis, MN, 55401
Fee: $75.00
Registration: Register for the workshop or the entire meeting.
Laboratory proficiency data is an essential component of a lab’s quality management system, from being able to assess uncertainty, to passing certifications. This workshop will take a detailed look at the various aspects of a quality management system including calibration, sample planning tools, measurement uncertainty, statistical approaches, proficiency tracking, root cause analysis, lab accreditation, and more. Check Sample program samples will be used to illustrate these topic areas. Attendees will have the opportunity to access experts and ask questions about laboratory proficiency data and the quality management process, not only from a technical standpoint, but also in terms of managing the certification process.
Confirmed speakers:
Mark Bason, Perten Instruments, Hägersten, Sweden
Ray Shillito, Bayer CropScience LP, Morrisville, NC, U.S.A.
Paul Wehling, General Mills, Minneapolis, MN, U.S.A.
Kathryn Phillips, NP Analytical Laboratories, St. Louis, MO, U.S.A.
Terry Nelsen,Consultant, IL, U.S.A.
Tom McKamey, Kraft Foods, IL, U.S.A.
Sandy Zinn, Medallion Labs, Golden Valley, MN, U.S.A.
John Szpylka, Mérieux NutriSciences, Chicago, IL, U.S.A.
CANCELED Trends in Nutritional Labeling
Saturday, October 17 • 9:00 a.m. – 4:00 p.m.
Organizers: Sarah Klaus-Ryan and Lisa Povolny, Medallion Laboratories/General Mills Inc., Golden Valley, MN, U.S.A.
Financial Sponsor: Medallion Labs/General Mills, Inc.
Location of Workshop: Medallion Labs (transportation provided)
Fee: $75.00
Medallion Labs in collaboration with General Mills will host this workshop at the Medallion Laboratories/General Mills location. This workshop will include: • Regulation Updates • Latest in Health Claims in Food (High Protein, Gluten Free, Good Source of Fiber) • Substantiating Nutrient Content Part 1: Shelf Life • Substantiating Nutrient Content Part 2: Solid Testing Plan.
- Regulatory perspective on Nutrition Facts Panel update. PAULA TRUMBO, FDA, Washington, DC, U.S.A
- Industry perspective on Nutrition Facts Panel update. JULIE CULP, General Mills Inc., Golden Valley, MN, U.S.A.
- Latest in Health Claims: Protein, amino acids, and efficiency determination. DAVID PLANK/FRANK KONSTANTINIDES, Medallion Laboratories/ University of Minnesota, St. Paul, MN, U.S.A.
- Latest in Health Claims: Gluten Free. PAUL WEHLING, Medallion Labs/General Mills Inc.
- Latest in Health Claims: Fiber. JONATHAN DEVRIES, DeVries Associates.
- Substantiating Nutrient Content: Solid Testing Plan. PAUL WEHLING, Medallion Laboratories/General Mills Inc., Golden Valley, MN, U.S.A.
- Substantiating Nutrient Content: Product Shelf Life. MARK SEWALD, Medallion Laboratories/General Mills Inc., Golden Valley, MN, U.S.A.
Recent Advances on Enzymes in Baked Goods
Sunday, October 18 • 2:00 – 5:00 p.m.
Organizers: Dilek Austin, Novozymes North America, Franklinton, NC, U.S.A.; Pierre Faa, Frito-Lay North America, Plano, TX, U.S.A.
Fee: $25.00
Registration: Register for the workshop or the entire meeting.
Enzymes are one of the four commonly used dough conditioner additives to help improving the quality of the finished baked goods by altering chemical and physical interactions. The importance of enzymes has been increased as consumers demand “clean label” products which are free of chemical additives. This workshop will bring the professionals from enzyme industry and academia who are the leaders of the latest developments in enzyme applications in baked goods.
- Enzymes—Key ingredients in baking technology. PHIL LATHAM, DSM Food Specialties B.V., Delft, Netherlands
- Enzymatic modification and characterization of lentil fiber as an ingredient in baked goods. MEHMET TULBEK, AGT Food and Ingredients Inc., Saskatoon, SK, Canada
- New enzymatic flour correction solution for improved baking performance and reduced falling number. LISBETH KALUM, Novozymes A/S, Copenhagen, Denmark.
- Studies on the functional effects of lipases in wheat bread making. PETER KOEHLER, German Research Centre for Food Chemistry, Freising, Germany
- Spatial distribution of the staling process in bread – studied by Hyperspectral Imaging. HENRIK LUNDKVIST, Novozymes A/S, Copenhagen, Denmark
Technologies for Mitigating Scab (DON, Vomitoxin) in Grain Lots
Sunday, October 18 • 2:00 – 5:00 p.m.
Organizer: Steve Delwiche, Research Scientist, USDA Agricultural Research Service
Sponsoring Committees or Sponsors: Spectroscopic Methods Technical Committee
Fee: $25.00
Registration: Register for the workshop or the entire meeting.
The mitigation of DON in wheat lots using optical sorting and other cleaning technologies for removing Fusarium damaged kernels will be explored in this workshop. The speakers will cover the following topics:
- An overview on the prevalence of scab worldwide and the research underway for the past 30 years in breeding and control.
- The engineering challenges and successes of developing high speed optical sorters for scab.
- The elevator and/or miller’s perspective experiences of using optical sorters with or without gravity separators for removing scabby kernels.
Time is alloted for question and answers in a panel setting. This workshop will be of interest to milling companies, elevators, and government policy makers responsible for drafting regulations on permissible levels of DON in food and feed products of the cereals industry.
Speakers will include:
- Stephen Delwiche, Research Scientist, USDA Agricultural Research Service, Beltsville, MD, U.S.A.
- James A. Anderson, Professor, Wheat Breeding and Genetics, Dept. of Agronomy & Plant Genetics, University of Minnesota, MN, U.S.A.
- Benedict Deefholts, Head of Sensor Development, Buhler Sortex Ltd, UK
- Francesco Dell’Endice, Chief Executive Officer, QualySense, Switzerland
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Chunjian (C.J.) Lin, VP, R&D and QA, Mennel Milling Co., OH, U.S.A.
In the event of changes or cancelations to the meeting schedule including but not limited to sessions, workshops, and/or tours, AACC International is not responsible for any travel reimbursement or expenses incurred by the participant.
