IFT Meeting To Forecast Food In The New Millennium

June 25, 1999

CHICAGO -- The dawning of a new century brings about heightened public curiosity about food and self-reflection in the food sector. What food safety issues still need to be addressed? What types of new food products will be desired in the future? Will nutraceuticals become even more of a rage? How will scientists' understanding of the genetic make-up of living organisms apply to food production? Will new packaging materials enhance the safety and quality of food? What new ethnic foods will be introduced in the United States? The Institute of Food Technologists' (IFT's) 1999 Annual Meeting will answer these and other questions in several timely symposia.

Microbial threats to food safety emerge as a result of changes in society, technology, agricultural practices, consumer demographics, etc.; therefore, it is no surprise that new issues concerning foodborne disease challenge the food sector today. "The Changing Face of Food Microbiology" (Symposium 6, July 25, 9 AM) will discuss emerging foodborne pathogens (illness-causing bacteria, viruses, and parasites), foods that can transmit them, secondary medical problems resulting from foodborne illnesses, assessment of microbial risks, emerging food processing methods to control pathogens, and use of genetic fingerprinting to identify microbes.

"Genomic Analysis: Applications to Food Science and Industry" (Symposium 27, July 26, 9 AM) will explore ways that knowledge about the genetic composition of microorganisms, plants, and humans may be applied to food production. Specific genome research applications will include better detection of Campylobacter jejuni; enhancing the functionality of desirable bacteria, such as Lactobacillus species, and the fat profiles of oilseed crops through genetic engineering; developing seed storage proteins with new functional properties to substitute for animal proteins; more accurately assessing the potential allergenicity of proteins; and creating better tasting, nutritionally enhanced, and more bioavailable foods based on an enhanced understanding of human genes and their functions involving nutrition.

While conceptually appealing to consumers, nutritionally-enhanced foods may flop in the marketplace if they do not taste good or offer desirable benefits. "Consumer/Sensory Research of Nutraceuticals for the 21st Century" (Symposium 26, July 26, 9 AM) will explore what benefits consumers want in functional foods, reasons they want these benefits, and ways these benefits can be delivered in food without negatively affecting taste. The aroma, flavor, color, and nutritional profile of functional foods or ingredients vary depending on their variety, geographic origin, and climatic growth conditions, and these variances will be discussed in the symposia. Special attention will be given to substances that can mask off-flavors in functional foods. Consumer perception of the effectiveness of herbal supplements will also be discussed.

"Packaging for the New Millennium: An Industry Perspective" (Symposium 41, July 26, 1:30 PM) will look at innovations and global trends in paper-based packaging, reasons glass is making a comeback, creative uses of clear plastics for beverages and sauces, flexible materials that interact with the internal packaging atmosphere (i.e., oxygen scavenging films), and improvements in the appearance and convenience of metal cans. The benefits of using these packaging materials for specific foods will be included in the discussion.

Speakers for "Looking into the 21st Century: Futuristic Trends in Food Science" (Symposium 46, July 26, 1:30 PM) will reveal what they see in the crystal ball of food science. Areas covered will be the role that genomics will play in food processing, preservation, safety, bioprocessing, microecology, and probiotics; genetically modified foods; applications of computer technology in food science education; food technologies and functional products of global interest; and food science employment trends of the future.

Everything is going global today, including the American palate. "Ethnic Foods and Ingredients Around the World" (Symposium 55, July 27, 9 AM) will discuss the potential for traditional ethnic foods to become popularized in the United States. Foods from Mexico, South America, Latin America, Eastern and Western Africa, Asia, and the Middle East will be covered.

Institute of Food Technologists

Related Proteins Articles from Brightsurf:

New understanding of how proteins operate
A ground-breaking discovery by Centenary Institute scientists has provided new understanding as to the nature of proteins and how they exist and operate in the human body.

Finding a handle to bag the right proteins
A method that lights up tags attached to selected proteins can help to purify the proteins from a mixed protein pool.

Designing vaccines from artificial proteins
EPFL scientists have developed a new computational approach to create artificial proteins, which showed promising results in vivo as functional vaccines.

New method to monitor Alzheimer's proteins
IBS-CINAP research team has reported a new method to identify the aggregation state of amyloid beta (Aβ) proteins in solution.

Composing new proteins with artificial intelligence
Scientists have long studied how to improve proteins or design new ones.

Hero proteins are here to save other proteins
Researchers at the University of Tokyo have discovered a new group of proteins, remarkable for their unusual shape and abilities to protect against protein clumps associated with neurodegenerative diseases in lab experiments.

Designer proteins
David Baker, Professor of Biochemistry at the University of Washington to speak at the AAAS 2020 session, 'Synthetic Biology: Digital Design of Living Systems.' Prof.

Gone fishin' -- for proteins
Casting lines into human cells to snag proteins, a team of Montreal researchers has solved a 20-year-old mystery of cell biology.

Coupled proteins
Researchers from Heidelberg University and Sendai University in Japan used new biotechnological methods to study how human cells react to and further process external signals.

Understanding the power of honey through its proteins
Honey is a culinary staple that can be found in kitchens around the world.

Read More: Proteins News and Proteins Current Events
Brightsurf.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.