News briefing: Foods of the future: Selecting and designing foods for a healthy 2025

The selection, design and safety of the foods people eat over the next 25 years are the focus of a special symposium. Researchers will discuss their work on the subject with reporters Monday, March 27, 11 a.m. (PST), at the 219th national meeting of the American Chemical Society, the world's largest scientific society, in San Francisco.

WHO: Terry Acree
Cornell University, Geneva, N.Y.
Limited number of odors can be detected by human, animal noses

Sara Risch
Science by Design, Chicago, Ill.
Advances to keep foods fresher longer

John Whitaker
University of California, Davis
Human genetic defects impair food digestion and metabolism

WHAT: Foods of the Future

WHEN: Monday, March 27, 11 a.m. (PST)

WHERE: Moscone Convention Center
747 Howard Street, Esplanade Level
Room 114

REPORTERS COVERING THIS EVENT MUST FIRST CONTACT THE ACS PRESS OFFICE AT THE MOSCONE CONVENTION CENTER, ROOM 216/218; TEL: 415-923-7510.

A nonprofit organization with a membership of 161,000 chemists and chemical engineers, the American Chemical Society ( www.acs.org ) 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.