Food experts will report on chemistry's role in improving today's food and how these changes are impacting the quality of life and lowering the risk of chronic disease during a special Presidential Symposium at the 218th national meeting in New Orleans of the American Chemical Society, the world's largest scientific society.
"The Promise of Food: How Food Chemistry is Improving Our Lives," begins at 8:30 a.m. Sunday, August 22, in Room 01 of the Convention Center. The special symposium is cosponsored by the ACS Committee on Science, the Division of Agricultural and Food Chemistry, the Division of Biochemical Technology, and the Biotechnology Secretariat.
Chemists, food producers and a chef will discuss how chemistry can enhance the gustatory experience and joy of eating while delivering essential nutrients that improve the quality of life and help lower the risk of chronic disease. Speakers will also discuss the role of biotechnology -- one of the major catalysts for change in foods -- and how it is providing an opportunity to tailor foods that satisfy the palate, supply needed nutrients and prevent disease.
Samples will be available of new food products including a new California produced energy drink, a European manufactured yogurt that helps fight intestinal disease, and a prototype heart bar.
Speakers, their topics and order of presentation are:
Overview of Food in the Next Millenium --
Dr. Sharon Shoemaker,
California Institute of Food and Agricultural Research,
University of California, Davis (Presidential #1, 8:30 a.m.)
Chemistry and our Food --
James N. BeMiller,
Director of the
Whistler Center for Carbohydrate Research, Purdue
University, W. Lafayette, IN (Presidential #2, 9 a.m.)
Functional Foods: A Logical Marriage of Molecular Nutrition
and Food Chemistry --
J. Bruce German,
Department of Food
Science & Technology,
University of California, Davis (Presidential #3,
9:30 a.m.)
Influence of Biotechnology on Food Chemistry in the Next Century
--
John W. Finley,
Kraft Foods, Glenview, IL (Presidential #4,
10 a.m.)
The Nutritional Consequences of Nutritional Advice or
The Chemical Modification of the Food Supply:
Communicating to the Consumer--
Robert Reynolds,
University of
Illinois, Chicago, (Presidential #5, 10:40 a.m.)
This
presentation substitutes for The Nutritional Consequences of Nutritional
Advice)
Influence of Flavor and Packaging on Foods in the Next
Millenium,
Dr. Sara J. Risch,
Science by Design, Chicago, (Presidential
# 6, 11:10 a.m.)
The Maillard is Not A Duck: The Chef's View of Food Chemistry,
J. Jeffrey Cousminer,
Firmenich, Plainsboro, NJ,
(Presidential #7, 11:40
Concluding Remarks and Samples of New Food Products -- 12:10 p.m.
-
WHAT: Presidential Symposium on "The Promise of
Food: How Food chemistry is Improving Our
Lives"
WHEN: Sunday, August 22 8:30 a.m. - 12:30 p.m.
WHERE: Convention Center, Room 01
WHO: Food chemists, producers and a chef
A nonprofit organization with a membership of nearly 159,000 chemists and chemical engineers, the American Chemical Society publishes scientific journals and databases, convenes major research conferences, and provides educational, science policy and career programs in chemistry. Its main offices are in Washington, D.C., and Columbus, Ohio. (http://www.acs.org)