Sponsored by Netherlands Foreign Investment Agency
Free for IFT members.
In this webcast, leading industry and academic experts from Carbohydrate Competence Center, University of Minnesota, and Sensus, explore the latest developments and research in prebiotics.
Product Developers, Company Management, R&D Personnel, Nutrition Personnel, Sales & Marketing Personnel, Plant Production Personnel, Quality Assurance Managers and Supervisors, Food Safety Specialists, Product Manufacturers, Research Staff, Regulators, Academics, Students
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06/13/13 9:00 AM
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Dr. Diederick Meyer studied chemistry with microbiology and biochemistry as majors at the University of Amsterdam. In 1985 he received his PhD at the same university. In that year he also joined Cosun Food Technology Centre (research centre of the Royal Cosun group) as a microbiologist at the Biotechnology Dept. There he was involved with research to optimise industrial fermentations, such as for xanthan production. Since 1997 he works as manager scientific and regulatory affairs for Sensus (business group of Royal Cosun that produces and markets inulin from chicory roots). He is responsible for the Sensus research program to establish the physiological and health effects of FrutafitÒ inulin and Frutalose® oligofructose. The regulatory aspects connected with the application of FrutafitÒ and Frutalose® in food are also part of his activities.
Dr. A.G.J. Voragen
Professor Fons Voragen is a Professor in the Laboratory of Food Chemistry of Wageningen University. His research expertise is in the areas of cereal products, enzymes, polysaccharides and proteins. He has published over 300 papers in refereed journals.
Joanne L. Slavin, Phd.
Univ. of Minnesota
Dr. Joanne Slavin is a professor in the Department of Food Science and Nutrition at the University of Minnesota. She teaches hundreds of students yearly in Life Cycle Nutrition and Advanced Human Nutrition. She has presented more than 350 invited scientific lectures around the world on topics including dietary fiber, carbohydrates, whole grains, and the role of diet in disease prevention.
Her research has generated more than $5 million dollars in competitive research grants on dietary fiber, whole grains, and the role of carbohydrates in disease prevention. She is the author of more than 250 scientific publications and numerous book chapters and review articles and has advised 60 graduate students who work in universities, food companies, and health care facilities.
She is a Science Communicator for the Institute of Food Technologists and a member of numerous scientific societies, including the Academy of Nutrition and Dietetics and the American Society for Nutrition. She was a member of the 2010 Dietary Guidelines Advisory Committee for the US Department of Agriculture. She is a frequent source for the media on topics ranging from kid’s eating to sports nutrition.
Dr. Slavin received B.S., M.S., and Ph.D. degrees in Nutritional Sciences from the University of Wisconsin-Madison and is a registered dietitian.