Showcase of Health-Promoting Nutrients & Ingredients

Session Track: Health Issues

Date: Wednesday, March 23, 2011, 3:15 p.m. -4:15 p.m.

Session Description:

This fast-paced session will feature multiple presenters showcasing health-promoting nutrient and ingredients, demonstrating the applications based structure and function, and citing references to substantiate claims. Examples include the effect of flaxseed on cardiovascular health; the impact of Vitamin-D on bone and immune health; galactooligosaccharides (GOS) for digestive and immune health; glutathione for immune health; and whey protein for satiety and weight management. This session, including the Q&A segment, will provide audience members with a significant amount of information in a short amount of time.

Speaker Information:

Juliana ZeiherJuliana Zeiher, Business Development Manager, Corn Products International, Inc
As the Business Development Manager, Juliana Zeiher’s responsibilities include evaluating opportunities for expansion of the Health and Wellness ingredient portfolio, coordinating projects for new ingredient development and executing new ingredient commercialization strategies. Ms. Zeiher first joined Corn Products International as an Applications Manager in 2004, where she managed the applications center and the development of finished concepts that showcase the company’s line of functional ingredients.

Prior to joining Corn Products International, Ms. Zeiher served as an Applications Scientist at Davisco Foods International, Inc. in Eden Prairie, Minnesota. During this time, Ms. Zeiher developed and presented numerous concepts for domestic and international markets in support of sales activities.

Ms. Zeiher obtained a Master of Arts in International Business from St. Mary’s University in Minneapolis, Minnesota and a Food Engineering degree from Campinas State University in Campinas, Brazil.

Dennis GordonDennis Gordon, Ph.D., Professor Emeritus, PIC&PC
Dennis T. Gordon is Professor Emeritus, North Dakota State University and Chairman of the Department of Cereal Science, retiring, December 31, 2003. He was on the faculty of the Department of Food Science and Human Nutrition at the University of Missouri (1979-1994). He was affiliated with the Seafood Dr. Dennis T. Gordon is professor emeritus of the Department of Cereal Science, North Dakota State University. His professional interests and teaching areas include foods as chemicals, nutrition, dietary fiber, mineral bioavailability and interactions, intestinal functioning and human health, probiotics, and vitamin D. He chaired a committee of the American Association of Cereal Chemists that was charged with proposing a new definition of dietary fiber, and assisted the Institute of Medicine in their deliberations on a new definition for dietary fiber. He was director for the IFT short course on nutraceuticals and functional foods, which was offered 12 times with garnered more than 700 attendees over an eight-year period. Dr. Gordon received his doctorate degree in Nutritional Biochemistry from the University of Connecticut.

Richard Merrill, Ph.D., Director, R&D, Leprino Foods Company
Dr. Richard Merrill is the Director of Research and Development for Leprino Foods Company, the largest manufacturer of mozzarella cheese in the world, with over 3,000 employees across the country. For nearly 20 years, he has played an integral role on the Leprino Foods team, focusing on the creation of dairy ingredients that meet the functional and nutritional needs of consumers. He has extensive knowledge of cheese and dairy ingredient product development, manufacturing, and nutrition, as well as the application of these products as ingredients in other foods. He is the author and inventor of over 28 granted and pending patents in cheese and dairy ingredient technology. Dr. Merrill holds a doctorate degree in food science from Utah State University.

Marilyn StieveMarilyn Stieve, M.B.A., Business Development Manager, Glanbia Nutritionals

Marilyn Stieve is the business development manager for flaxseed at Glanbia Nutritionals. She has been in the food industry for more than 20 years, working in research and development, marketing, and sales. Her career has focused on functional ingredients, including starter cultures and probiotics for the dairy industry, fat replacers, specialty fats and oils, polyols, and flaxseed. Ms. Stieve holds a master's degree in business administration from Keller Graduate School.

Albert Crum, M.D., The ProImmune Company,L.L.C.
Albert CrumDr. Albert B. Crum, research scientist and renowned physician, has discovered an effective economic and physiological method to facilitate intracellular glutathione synthesis by identifying the path that delivers the essential elements required to replenish bodily glutathione levels and by using the natural existing physiology within the body’s cells. His interest in glutathione lay in his examination of the interrelationship between stress and the immune system. Dr. Crum was intrigued by what was observed clinically during periods of stress, and what occurred in the body biochemically. The result of his work was Patent RE39734 named “Nutritional or Therapeutic Compositions to Increase Bodily Glutathione Levels.” Immune Formulation 200® is a product which is already gaining favor as a dietary supplement. It is also being used in beverages and food products. Further, an 18-medical school-consortium has invested $87,500,000.00 in research on this patent funded largely by the National Institute of Health (NIH) to research and conduct human clinical trials.  Dr. Crum is a Harvard-trained physician/scientist.