Functional foods continue to be a major trend, but consumer confidence in their health benefits is eroding due to the scrutiny that antioxidants and other functional factors have received from the European Food Safety Authority (EFSA) and other scientific groups. Testing standards to measure the efficacy of functional food ingredients added to foods is one potential approach to instill confidence in the market place and to consumers. Standardized approaches for such testing are not yet available, and should be developed as a science-based tool for demonstrating efficacy and safety.
For single constituent functional food ingredients, the use of testing standards to assess chemical equivalency of a test material to that used to carry out human clinical trials is one possible approach. For compositionally complex functional food ingredients, bioassays may provide a useful tool for measuring efficacy. This webcast will explore the needs, opportunities, and challenges to developing, validating, and using scientifically defensible efficacy testing standards for functional food ingredients.
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07/19/11 12:00 PM
Jeffrey Calvin Moore
Senior Scientific Associate
Jeffrey C. Moore, Ph.D., is a scientific liaison for the Food Chemicals Codex at U.S. Pharmacopeia (USP), a not-for-profit public standards-setting authority for medicines, dietary supplements, and food ingredients. Dr. Moore joined USP in 2007. He is the lead scientific liaison to USP's Expert Panel on Food Ingredient Intentional Adulterants and is USP's scientific representative to the Codex Committee on Food Additives. Jeff has more than 8 years of experience in food science with an emphasis in functional food chemistry, analytical method development and validation, and frozen food research and development. He has authored more than 15 manuscripts in peer reviewed in food science journals. Prior to USP, Jeff worked for Nestlé. Jeff holds a Ph.D. in food science from the University of Maryland.
Univ Of Maryland
Dr. Liangli (Lucy) Yu is a Professor and the Chair (Acting) in the Department of Nutrition and Food Science at the University of Maryland, College Park, Maryland. She also serves as Director for the Graduate Program in Human Nutrition at UMD, and ‘Zhi-Yuan’ Chair Professor at Shanghai Jiao Tong University, China. Her research focuses on the chemistry and biochemistry of nutraceuticals and functional foods. Dr. Yu received her PhD in Food Science/Food Chemistry from Purdue University in 1999. She also has received a MS in Medicinal Chemistry in 1989 and a BS in Pharmaceutical Chemistry in 1984 from China Pharmaceutical University, Nanjing, China. Dr. Yu has 103 research articles published/accepted in refereed scientific journals, along with 13 book chapters, 1 US patent and 1 Europe patent, 3 US patents pending and 11 invention disclosures, 44 invited talks, and a number of conference presentations. She has also (co)edited a text book on organic chemistry, a monograph on wheat antioxidants, and a monograph on cereals and pulses: nutraceutical properties and health benefits. Dr. Yu received several scholarly awards including the 2011 Fellow Award and the 2006 Young Scientist Award from the American Chemical Society, Agricultural and Food Chemistry Division for her contribution in research and development of nutraceuticals and functional foods, and the 2008 Young Scientist Research Award from the American Oil Chemist Society for her contribution in value-added specialty edible seed oils flours.
She serves as an Associate Editor for LWT-Food Science and Technology, and is an Editorial Board Member for Journal of Agricultural and Food Chemistry, Food Chemistry, and Molecular Nutrition and Food Research. Her research has been reported in thousands of news reports worldwide including CNN, ABC, NBC, and BBC.
Dr Mary Ellen Sanders
Dairy & Food Culture Tech
Mary Ellen Sanders is an internationally recognized consultant in the area of probiotic microbiology. She helps food and supplement companies develop new probiotic products and provides technical support for enhancing existing probiotic product lines. She works with non-profit organizations to develop strategies for research and market development for probiotic products. She has extensively reviewed the technical literature on probiotics, published on the science and marketing of probiotic bacteria, coordinated clinical studies to validate probiotic efficacy, updated the FDA on the topic of probiotics, served on GRAS determination panels, participated in a working group convened by the FAO/WHO to make recommendations to Codex for guidelines for use of probiotics, and serves on the Product Quality Working Group of the NIH National Advisory Council for Complementary and Alternative Medicine.
Dr. Sanders received her B.S. in Food Science at University of California at Davis, and her M.S. and Ph.D. in Food Science with an emphasis in microbiology at North Carolina State University in Raleigh. Dr. Sanders is the Executive Director of the International Scientific Association for Probiotics and Prebiotics (ISAPP.net). She has years of experience in probiotics and is an accomplished author in this field.
Dr. Sanders hosts a website along with the California Dairy Research Foundation which provides objective, evidence-based information on probiotics for consumers and professionals www.usprobiotics.org. Dr. Sanders does not currently operate a research laboratory. Her past research efforts have focused on strain development of lactic acid bacteria with a primary emphasis on genetic improvement of starter cultures as a scientist in the Biotechnology Group of Miles Laboratories and in vitro characterization and identification of probiotic lactobacilli and bifidobacteria for commercial applications, evaluation of the effect of probiotics on fecal microecology and tracking specific probiotics through the gastrointestinal tract as a visiting Research Scientist at the Dairy Products Technology Center at California Polytechnic State University, San Luis Obispo.
John W Finley CFS
Louisiana State Univ
Dr. John Finley is a recognized expert in the field of functional foods and health sciences, serving as the Head of the Department of Food Science at Louisiana State University. Before LSU, Dr. Finley was the Chief Technology Officer of A.M. Todd Co. He has authored over 100 technical publications, edited 11 books and holds 47 patents. Currently he is an associate editor for the Journal of Agricultural and Food Chemistry. Dr Finley is interested in foods, which enhance health, particularly related to obesity and reducing the side effects of obesity. Specific interests are in the development of culinary quality in low calorie foods and ingredients. Additionally, he has an active program on reducing chronic inflammation with dietary intervention. Inflammation is the basis of any of the side effects of obesity and diabetes. Food ingredients and altered diet can reduce or delay these adverse side effects.