Health Benefits of Foods
ID: 3740

Abstract: Justification: The public is becoming much more aware of the potential health benefits of consuming certain foods because of their content of specific compounds or groups of compounds with known or suspected beneficial properties. This panel will address the scientific basis for potential benefits, including the basis for health claims, for specific groups of foodborne phytonutrients, based on the relatively recent and rapidly developing research in this exciting field. The speakers include John Finley, Head of Food Science at Louisiana State University, Lindsay H. Allen, Director of the USDA, ARS Western Human Nutrition Research Center at the University of California, Davis, and J. Bruce German, Professor and Food Chemist in the Food Science and Technology Department at the University of California, Davis. James Seiber, Editor of the Journal of Agricultural and Food Chemistry, and chair of the Department of Food Science and Technology, University of California, Davis, will moderate.

Abstract: The public is becoming much more aware of the potential health benefits of consuming certain foods because of their content of specific compounds or groups of compounds with known or suspected beneficial properties. This panel will address the scientific basis for potential benefits, including the basis for health claims, for specific groups of foodborne phytonutrients, based on the relatively recent and rapidly developing research in this exciting field.

The panel will consist of presentations on three topics:

Nutritional Control of Cardiovascular Disease Risk will be addressed by John Finley, Chair of the Department of Food Science, Louisiana State University. Dr. Finley is interested in foods which enhance health, including food-based antioxidants that reduce chronic inflammation and cardiovascular disease risk. He has also organized two international workshops on antioxidant methods in an effort to promote standardized measurement of antioxidant capacity.

How We Evaluate the Health Benefits of Foods will be explained by Dr. Lindsay H. Allen, Director of the USDA, ARS Western Human Nutrition Research Center at the University of California, Davis. Dr. Allen will describe how nutritionists have changed their approach to evaluating the benefits of foods and their constituents, and the modern concepts and tools used today. She has conducted and published many human nutrition intervention studies in the USA and developing countries.

New Probes for Health Benefits will be addressed by J. Bruce German, Professor of Food Science and Technology, University of California, Davis. Dr. German will discuss the rapid increase in information related to healthful chemicals, and particularly the genomic basis for their behavior in living systems, including people. He has pioneered the application of new tools of metabolomics to the topics of food, and the bioavailability of beneficial components in the diet.



Andrew Morgan

The presentation will be a wide-ranging overview of the role that biotechnology plays in food with a special focus on health and nutrition. There have been various developments in recent years in terms of the market for health & nutrition ingredients as well as new product launches and the unfolding science. With our deep routes in biotechnology (Genencor and Cultures Divisions) and our commitment to sound science, Danisco is at the forefront of this development. As CSO of the company and with a special responsibility for Health and Nutrition Business Development, I’d like to think that am well placed to be able to give this overview and to bring some of the most recent and exciting developments to the Congress

The main topics covered will be:

-The relationship between diet and health and the role of bioactives. Key drivers, market development, overview of products.

-The use of enzymes and cultures in food and feed.

-Using the tools of genomics to gain mechanistic insight into cultures and probiotics.









Moderator: James Seiber, Journal of Agricultural and Food Chemistry (United States)

Presenter 1: Nutritional Control of Cardiovascular Disease
John Finley, Louisiana State University, (United States)  [Confirmed]

Presenter 2: How We Evaluate the Health Benefits of Foods  
Lindsay Allen, University of California, Davis, (United States)  [Confirmed]

Presenter 3: New Probes for Health Benefits  
John Bruce German, University of California, Davis, (United States)  [Confirmed]

Presenter 4 (if necessary): Food, Nutrition and Biotech 
Andrew Morgan, Danisco A/S, (United States)  [Confirmed]

Panel Organizer:
James Seiber, Journal of Agricultural and Food Chemistry, (United States)

Why should your submission should be selected for this year’s program?
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