Emerging Fat and Oil Applications: Impact on Heart Health and Product Labeling
Wednesday, March 24, 2010
2:00 – 3:00 p.m.
- Penny Kris-Etherton, Ph.D., R.D., Distinguished Professor of Nutrition, The Pennsylvania State University
- John Keller, M.S., Food Applications Leader, Health Oils, Dow Agro Sciences
Nearly every food product that we eat contains fats and oils which impart flavor, texture, and mouthfeel to help make foods more desirable. Fatty acids contribute unique biological effects, which upon consumption, can be either beneficial or detrimental to our health, and may impact risk factors for heart disease. This session will offer you insights into the function of fatty acids and how their selected use in foods may impact overall dietary consumption, as well as the attainment of health recommendations. In addition, the presenters will discuss innovative technologies in the fats and oils arena that are bridging the gap between food formulations and optimal health. New solutions to the challenges of developing healthful products with improved product labeling will be explored, which will ultimately enable you to better meet consumers’ health demands.
About the Speakers:
Dr. Penny Kris-Etherton is distinguished professor of nutrition in the Department of Nutritional Sciences at The Pennsylvania State University. Dr. Kris-Etherton received her bachelor’s degree in medical dietetics at the Rochester Institute of Technology, and her master’s degree in nutrition was awarded by Case Western Reserve University. A registered dietitian, she completed a dietetic internship at the Veterans Administration Hospital in Cleveland, OH. Dr. Kris-Etherton earned her doctorate degree in Nutrition at the University of Minnesota and was the Katherine McCormick Postdoctoral Research Fellow at Stanford University.
John D. Keller is the food applications leader, Healthy Oils, for Dow AgroSciences. Previously, he was senior technical specialist for the Dow Chemical Company. His diverse 30 years of food industry experience includes various management, product development, and R&D roles with food manufacturers, including Unilever, Nestle, and the Campbell Soup Company. Mr. Keller holds a bachelor’s degree in food science from Rutgers University, and a master’s degree in food chemistry from Cornell University.