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Testing Standards for Efficacy of Functional Food Ingredients

 

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.

Learning Objectives:

Intended Audience(s): 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
Learning Level(s): Beginner, Intermediate, and Advanced
Non-Member Registration Fee: $119
Member Registration Fee: $79
Student Registration Fee: $45
Presentation Date: 07/19/11 12:00 PM
Duration: 90 Minutes

Faculty:

Jeffrey Calvin Moore
Senior Scientific Associate
US Pharmacopeia

Liangli Yu
Professor
Univ Of Maryland

Dr Mary Ellen Sanders
Consultant
Dairy & Food Culture Tech

John W Finley, CFS

Retired