In its’ report, “Strategies to Reduce Sodium Intake in the United States’, the IOM concludes that reducing sodium content in food requires new government standards for the accept¬able level of sodium. Legislators at both the state and federal level and others are now calling for the reduction of sodium levels in food. Food companies must lead the way by developing innovative methods to reduce sodium in foods while maintaining product taste, appearance and other quality attributes, as well as maintaining food safety and consumer acceptance. This webcast will address the many challenges the food industry must address when reducing sodium.
You will better understand:
Product Developers, Food Scientists, Researchers, Sales & Marketing, Regulators/Regulatory Affairs
Beginner and Intermediate
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07/08/10 12:00 PM
John Ruff, MS, CFS
JOHN RUFF,CFS, retired in 2008 as senior vice president, Global Quality, Scientific Affairs and Nutrition, for Kraft Foods in the United States. During his 36-year career with Kraft and the former General Foods, Mr. Ruff worked in six countries and gained experience in product and process development for beverages, coffee, confectionery, desserts, and meals. He has led major basic research programs in sugar and salt substitutes, food safety initiatives, and “greenfield” site startups. Mr. Ruff headed research and development groups for both Kraft International and North American businesses where he successfully integrated the technical operations of numerous acquisitions, established global centers of expertise and led a worldwide advisory council consisting of external experts who have helped guide Kraft’s health and wellness initiatives.Mr. Ruff recently served on the Institute of Medicine (IOM) committee on strategies to reduce sodium intake. He is past president of IFT and ILSI (International Life Sciences Institute), past chair of the IFT Foundation,Feeding Tomorrow, the former NFPA (Food Processors Association), and a fellow of the Institute of Food Science and Technology in the United Kingdom. Mr. Ruff received his M.A. in biochemistry and a B.A. in natural science from Cambridge University in the United Kingdom.
Kathleen Ann Glass
Univ of Wisconsin
Kathy Glass is a food safety researcher at the University of Wisconsin-Madison and is associate director at the Food Research Institute. She assists the food industry in developing formulation-safe foods, including low acid refrigerated foods, process cheese and other dairy foods, and ready-to-eat meats. In addition, Kathy is responsible for overseeing the FRI Applied Food Safety Research Laboratory and developing the food safety training and outreach program for the Institute.
Kathy earned her Doctorate in Food Microbiology and Safety at the University of Wisconsin-Madison. Kathy teaches at workshops on food microbiology, Listeria control methods, dairy HACCP, and process cheese and process meat safety. She was 2004-2005 President of the International Association for Food Protection (IAFP) and is a Past-President of its Wisconsin affiliate. In addition to being an active member of IAFP, Kathy is a member of the Institute for Food Technologists, American Society for Microbiology, and Sigma Xi. Kathy served as a member of the National Advisory Committee for Microbiological Criteria of Foods and and the International Dairy Federation SCMH Action Team on Shiga-Toxin Producing E. coli.
Brenda K Knapp-Polzin, CFS
Go To Market Tech Mgr
Brenda Knapp-Polzin is currently Director of R&D and Technical Services at Cargill Kitchen Solutions, a company focused on value-added egg products for the food industry. She is responsible for providing strategic direction supporting Cargill Kitchen Solutions long-term growth and profitability through leadership in innovation, product development, research, product quality, and food safety. Prior to Cargill, she held a variety of positions in the technical communities of General Mills and Pillsbury, where she was responsibility for a wide portfolio of products including meat, bakery, tortillas, & tacos, dried seasoning mixes, and shelf stable thermally processed foods. Brenda hales from Nebraska and attended the University of Nebraska-Lincoln where she received her B.S. and M.S. in Food Science and Technology. She is active in National and Minnesota Section IFT, and is passionate about the blending of food science and culinary art. She and her husband, David Polzin, live in Minneapolis, MN.