Sponsored by Decagon Devices, Inc.
Free for IFT members
This webcast focuses on the impact formulation changes made to meet low sodium initiatives can have on water activity and the importance of considering and monitoring water activity when these changes are made.
An overview of the current efforts in sodium reduction and ways in which the food industry is responding to low sodium initiatives is also provided.
Product Developers, Company Management, Sales & Marketing Personnel, Plant Production Personnel, Quality Assurance Managers and Supervisors, Food Safety Specialists, Product Manufacturers, Research Staff, Regulators, Academics, Students
Beginner, Intermediate, Advanced
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05/16/12 10:00 AM
Dr Theodore P Labuza
Professor of Food Science
Univ of Minnesota
Dr. Theodore P. Labuza is a Morse Alumni Distinguished Teaching Professor of Food Science in the Dept. of Food Science and Nutrition at the University of Minnesota and is Chief Food Scientist with Infratab, an RFID Time Temperature Integrator/Traceability Tag developer.
Dr. Labuza teaches courses in food physical chemistry, reaction kinetics, food safety and risk assessment, food processing, functional foods and food law. He received the Univ. of Minnesota H.T. Morse Alumni Distinguished Teaching Award in 1988 with election into the “Academy of Distinguished Teachers”. Ted was awarded the University of Minnesota McFarland Teaching Award for the College of Human Ecology in 2001. In 1995, Dr. Labuza received the Dairy and Food Industries/American Association of Agricultural Engineers “Food Engineer” Award and the Gamma Sigma Delta, National Agricultural Honorary Society Award of Merit. In 1998, Ted received the one of the highest awards for food science and technology worldwide, the Nicholas Appert Award and the Marcel Loncin Research Prize from IFT. In 2002 he was selected to be in the group of the most highly cited scientists in the area of Agriculture and Food Science based on citations to refereed research publications in the last 20 years. Ted was president of IFT in 1989, having served on many of its committees.
His current research focus is in three areas. The first area is inactivation kinetics of bioterror agents such as anthrax spores and ricin and building this into consequence models for potential threats which is funded by the DHS National Center for food Protection and Defense. The second is evaluation of the mechanisms for hardening of high protein nutrition bars and finding means to control the reactions which is funded in part by Dairy Management Inc., the Davisco Co. and a grant from the USDA National Research Initiative. The third area is growth kinetics of food poisoning organisms in order to determine a shelf life based on time to detect.
Richard M Black
VP of Global Ntrtn
Richard Black joined Kraft Foods in February, 2005 as Vice President of Global Nutrition, and Chief Nutrition Officer. In this role, Richard is responsible for leading corporate-wide nutrition programs: developing strategies, guidelines, and portfolio improvement opportunities; and providing overall accountability for nutrition research, nutrition communications, and nutrition business applications. Richard is a member of Kraft’s internal Worldwide Health and Wellness Committee, and also leads the Worldwide Health and Wellness Advisory Council engaging with independent experts in key health and wellness disciplines.
Prior to joining Kraft, Richard has represented different organizations in a variety of technical/research positions. Most recently, he was Executive Director for International Life Sciences Institute North America in Washington, DC, a not-for-profit institute conducting research in nutrition and food safety. As Head of Nutrition Research, Richard worked at the Novartis Consumer Health Center in Switzerland guiding research in medical, health, and functional nutrition. At Nestle in Canada, Richard was Director of Scientific/Regulatory Affairs and Manufacturing Services where he gained product development and regulatory experience. With the Kellogg Company, Richard started as a Research Nutritionist in Battle Creek, subsequently becoming Manager of Nutrition & Scientific Affairs at Kellogg Canada.
Richard was born and raised in Canada. At McMaster University, he received Bachelor of Science degrees in Psychology and in Chemistry, and completed his Ph.D. in Psychology. At the University of Toronto, Richard did a post-doctoral fellowship in the Departments of Nutritional Sciences and Psychiatry, Faculty of Medicine, and subsequently served as Assistant Professor in the Department of Nutritional Sciences.
Richard is a member of the American Society of Nutrition, Institute of Food Technologists, The Obesity Society, as well as various food industry trade associations. Richard also served on Health Canada advisory panels, developing policy on health claims, and policy on addition of micronutrients in food.