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.