Tuesday 24, education hot picks: Regulating sugar, next generation oils, and what exactly is ‘sustained energy’?
By Elaine Watson
- Last updated on
Tues 24th: Tuesday’s education timetable is equally jam-packed with sessions covering every topic from novel processing techniques to sugar and high oleic vegetable oils. For a full listing, click HERE but here are a few hot picks:
8.30-10am: Innovative processing methods for pasteurization and sterilization - Room 396
Find out more about new techniques for pasteurizing and sterilizing foods from Concentrated high intensity electric field (CHIEF), to Pressure-Ohmic Thermal Sterilization (POTS), and ultrasonics.
8.30-10am: Regulating sugar: existing policies, trends, and scientific research - Room 291
This session will review the history of sugar use, its function in foods, the metabolic and physiologic function of sugars, intake and health effects, and current gaps in related research. Additionally, it will examine the many policy issues facing sugars, specifically looking at the impacts labeling and tax initiatives could have on dietary practices.
8.30-10am: Satiety: fundamentals and recent advances - Room 283-5
Find out more about the role of proteins and micro- and phyto-nutrients in satiety.
10.30am-12pm: High oleic soybeans turn 2 years old in 2014: performance and outlook- Room 394
Find out more about the availability and benefits of high-oleic soybean oil.
10.30am-12pm: Understanding sustained energy - Room 283-5
Recently, food products claiming to provide sustained energy have started to appear in the marketplace and consumer interest in this type of products is growing. But what is sustained energy? How do we measure it? What can we claim? What does it mean for consumers?
10.30am-12pm - Barley and oats: Old crops with renewed interest as functional foods and ingredients - Room 393
Find out more about using barley and oats as functional ingredients.