Today, consumers are becoming more "carbohydrate selective" than "carbo-phobic." Whole grain food sales have increased dramatically in recent years, however, consumers still fall short of the recommended intake of whole grain foods.
Ancient grains, including sorghum, amaranth, buckwheat, quinoa, Indian rice grass, spelt, millet, chia and teff, are gaining attention of consumers and the food industry. Many ancient grains offer nutritional and functional benefits, as well as unique flavors. Several ancient grains are naturally gluten free, which is ideal for people with celiac disease or who are allergic to wheat. Ancient grains can be used in the whole see form in side dishes and soups, or as whole grain flours in foods such as breads and other baked goods, pasta, breakfast cereals and snacks. The use of ancient grain ingredients in product development can help increase dietary variety by introducing consumers to less familiar grains.
Product Developers, Company Management, Health & Nutrition Specialists, Sales & Marketing Personnel, Plant Production Personnel, Quality Assurance Managers and Supervisors, Food Safety Specialists, Product manufacturers, Research Staff, Regulators, Academics, Students
Non-Member Registration Fee:
Member Registration Fee:
Student Registration Fee:
06/24/13 2:30 PM
Sakharam K Patil
Dr. Patil is President of S.K. Patil and Associates. Dr. Patil was awarded a Ph.D. degree in Cereal Science by Kansas State Universtity in 1973. He held several positions at American Maize Products Co., later Cereatar, from 1978 until his retirement in 2002. The positions included VP Marketing and Commercial Development (1994-1995), VP R&D (1995-2000), VP R&D and Director, Global Technology Transfer (2000-2001), and VP Quality and Technology Transfer (2002). His experetise includes cereal chemistry, ingredient technology (food and industrial), technology transfer, marketing/commercial development, training/coaching, cross-functiona team development, global business development and strategic management.
Dr Julie Miller Jones, PhD, CFS
Dilek L Austin
I am a hard core food scientist with Cereals specialty. I am a active member of IFT Carbohydrate Division and AACC. I love to work with cereals, considering 60% of our daily energy comes from them:)))I am looking forward to meeting with you all....
Best RegardsDilek Austin, Ph.D.Technical ServicesBaking Application ScientistNovozymes North America Inc.PO BOX 576 77 Perrys Chapel Church Road Franklinton NC 27525 United StatesPhone: +1 9194943000Fax: 919-494 3358E-mail: firstname.lastname@example.org