1970: San Francisco (First Symposium) (Co-chairs, Aaron Miller and Robert E.Buck)
(1) The role of sucrose in food technology, E.W.Meeker, American Sugar Company.
(2) Xanthan gum, a new hydrophilic colloid for food use, K.K. Rocks, Kelco.
(3) High fructose corn syrup, its properties and uses, E.K.Waldrip, Clinton Corn Processing.
(4) Starch stabilizers for ref refrigerated and frozen foods, E.L.Powell, American Maize products.
(5) Mechanism of action of amylases on starch, David R.Lineback, Grain Science & Industry.

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1971: New York (Co-chairs, Eugene D. Schilling and Donald E. Westcott)

(1) Production of glucose form cellulose by enzymatic hydrolysis, M. Mandel, Natick Laboratories.
(2) Xanthan gum, a new hydrophilic colloid for food use, K.K. Rocks, Kelco.
(3) High fructose corn syrup, its properties and uses, E.K.Waldrip, Clinton Corn Processing.
(4) Starch stabilizers for ref refrigerated and frozen foods, E.L.Powell, American Maize products.
(5) Mechanism of action of amylases on starch, David R.Lineback, Grain Science & Industry.

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1972: Minneapolis, "Functional Properties of Carbohydrates in Foods. " (Co-chairs, D.E. Westcott and M. Glicksman)
(1) Low D.E. corn sarch hydrolysates - characteristics and food applications, D. Murry and L.R. Luff, CPC.
(2) Novel and useful incompatibility of xanthan gum with galactomannans, P.Dovacs, Kelco.
(3) Interaction of sodium carboxymethylcdellulose with proteins, A.J. Ganz,Hercules.
(4) High amylose starch applications in food,C.H.Hullinger, American Maize.
(5) Polysaccharide 13140, a new themo-gelable polysaccharide, H. Kimura, T. Nakagawa, K. Kusakabe, A. Konno, J. Sukenari, S. Morita and K. Ishii, Takeda Chemical Industires.

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1973: Miami Beach, "New Developments in carbohydrate Technology". (chair, Martin Glicksman)
(1) Microencapsulation as it applies to foods and related products, J.A. Bakan, National Cash Register Co.
(2) Determination of molecular weight distgribution of carrageeenanns, H.J. Bixler,et al., Marine Colloids, inc.
(3) Thermal gelling cellulose gums for the4 fod industry, T.A. Lindsey, Dow Chemical Co.
(4) The functional properties of Baker's yeast glycan, D.R. Sidati, Anheuser-Busch, inc.
(5) Functional characteristics of mustard mucilage, F.E. Weber, et al, French Company.
(6) Extracellular microbial polysaccharides: New hydro-colloids of interest to the food industry, A. Jeanes, USDA.
(7) Theoretical methode for calculating caloric values of carbohydrate polymers, R.E. Sand, Anderson Clayton Foods.
(8) Ultrastructural changes in modified starch-milk gels during frozen storage, lF. Hood and A.S. Seifried, Cornell.

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1974: New Orleans, "Current and Projected Performance of Carbohydrates in Foods " Co-chairs, A.J. Ganz and R.E. Sand)
(1) Interaqction of starch and other components of food systems E.M. Osman, University of Iowa.
(2) Relationship between properties and structure of water-soluble cellulose ethers, E.D. Klug, Hercules, inc.
(3) The flow properties of gums useful to the food industry, K.L. Krumel and N. Sarkar, Dow Chemical Co.
(4) Food application of gum tragacanth based on functionality, K.R. Stauffer and S.A. Andon, Tragacanth Importing Corp.
(5) Expansion of sucrose uses in foods, P.K. Chang, International Sugar Research Foundation.
(6) Some nutritional aspects of carbohydrates, B.L. Zoumas, Hershey Foods Corp.
(7) Milk glycoprotein and its biological role, J.H.Woychik, USDA, ERRC.
(8) Properties and applications of the amylases, W.G.Allen, Miles Labs, inc.
(9) Functional properties of corn sweeteners in foods, H.E. Horn, CPC internationa, Inc.

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Two Symposia were presented at the Chicago meeting in 1975:

1975 a: "Carbohydrate Shortages and How to Alleviate Them. I. International Developments and uses of Hydrocolloids" (Co-chairs,R.E.Sand and E.K. Wardrip)
(1) International developments affecting starch supply, J.F. McGowan, Pfizer, Inc.
(2) International developments affecting sweetener supply, J.E. Long, Corn Sweetreners, Inc.
(3) Carbohydrates sources in Latin America, H.Weinstein, General Foods International.
(4) Carbohydrates, a basic food element in the diet of Latin Americans, O.R. Ordonez, Candlelight foods, inc.
(5) Worldwide sucrose position, C. Azarow, SuCrest Corp.
(6) Carbohydrate blends as extenders for known stabilizers, K.R. Stauffer and S.A. Andon, Tragacanth Importing Corp.
(7) Carbohydrate shortages and methods of alleviating them in water soluble gums, G. Meer et al, Meer Corp.
(8) Cellulose ethers - tomorrow, G.l. Stelzer, Hercules
(9) Nonionic cellulose ethers; versatile additive for modern foods, K. Krumel and T. Lindsay, Dow chemical Co.

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1975 b: "Carbohydrate Shortages and How to Alleviate Them. II. Sweeteners" (Co-chairs, E.K. Wardrip and R.E. Sand)
(1) Economic aspects of cellulose as a nutritional carbohydrate, C.E. Dunlap, U. of Missouri.
(2) Enzymic saccharification of cellulose R.D. Brown,Jr., Virginia Polytechnic Institute
(3) Process studies on the enzymatic hydrolysis of cellulose, C.R. Wilke, U. of California
(4) Processing bakery foods in the4 face of carbohydrate3 shortages, S.S. jackel, Quality Bakers of America Coop, inc.
(5) Measures which have been taken in the candy industry to counter the effects of high sugar prices, R,J. Groves, Knechtel Labs.
(6) Corn sweeteners: Availability vs. demand, C.H. Hullinger, American Maize-products Co.
(7) Isomerized corn syrups in food products, B.L. Scallet and J.C. Fruin, Anheuser-Busch, Inc.
(8) Applications of high fructose corn syrup, H. Kickle, A.E. Staley Mfg. Co.

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1976 a: Anaheim, "Carbohydrate Metabolism and Health" Part I, Carbohydrate Metabolism. (Co-chairs, N.G. Bollenbak and E.K. wardrip)
(1) Ethnic and cultural variations in world carbohydrate consumption patterns, N.W. Jerome, U. Kansas. Medical School.
(2) Mono- and disaccharide metabolism in feasting and fasting. G.M.Reaven, Stanford U. School of Medicine.
(3) Digestion, absorption and metabolism of starch. Lj. Filer, U.Iowa.
(4) Digestion, absorption and metabolism of polyols, B.K. Dwivedi, Estee Candy Co., Inc.
(5) Metabolism of natural and certain cellulose gums. G.S. Towle, Hercules Research Center.
(6) Metabolism of methylcellulose gums, K.D. Nitschke and T.H. Fiero, Dow Chemical.

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1976 b: Part 2, Carbohydrates in Health. (Co-chairs, L.F. Hood and E.K. Wardrip
(1) Analytical problems of dietary fiber,P.J. Van Soest, Cornell
(2) The role of dietary fiber in nutrition and health, G.AQ. Leveille, Michigan State U.
(3) Dietary carbohydrates and mineral nutrition, D.R. Van Campen, Cornell.
(4) Carbohydrate sweeteners in nutritio n: Fact and fantasy, F.M. Clydesdale, U. Massachusetts.
(5) Dietary carbohydrates in diabetes and obesity. E.E. Bierman, U. Washington School of Medicine.

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1977: Philadelphia, "Actions of Carbohydrates in Foods" (Co-chairs, E.K. Wardrip and E.M. Osman)
(1) Changing the carbohydrate sweetness sensation, H.R. Moskowitz, Mpi Sensory Testing, Inc.
(2) Practical aspects of nonenzymatic browning reactions in foods, J.E. Hodge, USDA
(3) Why lactose and its derivatives in food? T.A. Nickerswon, U. California-Davis.
(4) Xylitol-Its properties and food applications, A. Emodi, Hoffmann-LaRoche, Inc.
(5) Gum selection--shortcuts for the food product development scientist K.M. Magnuson, General Mills Chemicals, Inc.
(6) Pectin-Selection and proper use, R.M. Ehrlich, General Foods Corp.
(7) Practical factors to consider when choosinjhg a food starch, P.S. Smith National Starch & Chemical Corp.
(8) Interaction of emulsifiers with starch and its practical applications, n. Krog, Grinsteed Products, Inc.
(9) Effects of different sugars in starch-containing foods, M.M. Bean,USDA.
(10) The role of nonstarchy polysaccharides of wheat flour, B.L. D'Appolonia, North Dakota State U.
(11) High fiber foods in the American diet, J.C. Colmey, ITT continental baking Co.
(12) Effects of free radicals on plant carbohydrates in model systems, S. Kon, USDA.

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1978: Dallas, "Frontiers in Food Carbohydrates" (Co-chairs G.E. Inglett and D.R. Lineback)
(1) Role of starch in baked foods,R.C. Hoseney, Kansas State
(2) Advances in the analysis of food fiber, D. Baker, USDA.
(3) Chemical and physical characteristics of dietary cereal fiber, V.F. Rasper, Univ. of Guelph.
(4) Application of enzymatic methods in the streuctural analysis of polysaccharides, L.F. Hood, Cornell U.
(5) Maltooligosaccharides-enzyme productionand possible utilization, K. Kainuma, National Food Research Inst.
(6) Developments in starch enzymology, J.J. Marshall, U Miami School of Medicine.

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1979: St. Louis, "Sweeteners-A Scientific and Regulatory Update" (Chair, L.F.Hood)
(1) Predicting sweetness from chemical structure and knowledge of the chemoreception mechanism for sweetness, R.S. Sja;;emberg, Cornell University.
(2) Nutritional and metabolic aspects of fructose and sugar alcohols, V.P. Frattali, FDA.
(3) Sweeteners: Nutrition and dental caries, M.C. Alfano, Fairleigh Dickenson University.
(4) The high sugar foods controversy, G.A. Leveille, Michigan State
(5) Caries and conflict: The regulation of a non-mortal hazard, S.A. Miller, FDA.
(6) The legislator's dilemma: Involvement of the scientist/technologist in decision making, W. Wells, Committee. On Science & Technology, U.S. House of Representatives.

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1980: New Orleans, "Dietary Fiber Update"(Chair, D.L. Lineback)
(1) Measurement of dietary fiber and its components, S.M. Saunders, USDA.
(2) Interaction of dietary fiber and bile acids, J.A. Story, purdue.
(3) Mineral requirements influenced by dietary fiber and proteins, H. Sandstead, USDA.
(4) Action of human colonic bacteria on dietary fiber, A.A. Salyers, U. Illinois.
(5) Gastrointestinal action on dietary fiber, G.E. Inglett, USDA

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1981 a: Atlanta, Symposium No. 1, "Sugar and Health" (Co-chairs, G.N. Bollenback and G.A. Leveille)
(1) The cariogenicity of foods, G.A. Leveille, General Foods.
(2) Effect of dietary fiver on sucrose-induc ed serum lipid changes, M.J. Alb rink, West Virginia U.
(3) Effect of high carbohydrate diet on the insulin resistance of obesity and adult diabetes mellitus, J.M. Olefsky, U. Colorado
(4) Effect of increased exercise on spontaneous calorie intake in obesity, F.X. Pi-Sunyer, Columbia U.
(5) Beneficial effects of high carbohydrate diets to exercise tolerance, D.S. Schade, U. New Mexico School of Medicine
(6) Sucrose, brain neurotransmitters and behavior, J.D. Fernstrom, M.I.T.

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1981 b: Atlanta, Symposium No. 2, "{Factors Influencing the Utilization of Carbohydrate Ingredients in Foods" (Co-chairs, P.S.Smith and P. Hansen)
(1) Factors to consider when choosing a food starch, P. Smith, National Starch & Chemical Corp.
(2) Natural gums: Seed and exudates types (LBG guar, gum Arabic tragacanth, ghatti, and karaya), W. Meer, Meer Inc.
(3) Natural gums: Seaweed types (agar, alginates, carrageenan and furcellaran), J. Modliszewski, FMC Corp.
(4) Natural gums: Cellulosic backbone type and the microbial gums, G. Towle, Hercules, Inc.
(5) Engineering considerations when utilizing carbohydrates in producing foods, B. Carlson, Astee Company.

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1982: No Symposium

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1983: New Orleans, "Nonstarch Polysaccharides in Foods" (Co-Chairs, R.M. Saunders and A.C. Olson)
(1) Identity and occurrence of nonstarch polysaccharides, D.G. Medcalf, General foods.
(2) Localization of nonstarch polysaccharides by fluorescence microscopy, G. Fulcher, Agriculture Canada
(3) Analysis of nonstarch polysaccharides, A.C. Olson, USDA
(4) Functional properties of pentosans in baked goods, R.C. Hoseney, Kansas State U.
(5) Objective characterization of hydrocolloid organoleptic properties J. Frost, General Foods corp.
(6) Nutritive aspects of nonstarch polysaccharides, S. Reiser, USDEA.

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1984: No Symposium

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1985: Atlanta, "Behavior Reactions to Foods", Co-sponsored with the Toxicology and Safety Evaluation Division (Co-chairs, S.L. Taylor and G.N. Bollenback)
(1) Behavioral and immunologic reaction to foods, J.W. Crayton, U. Chicago.
(2) An overview of the mechanisms by which diet affects behavior, G.H. Anderson, U. Toronto
(3) Reports of adverse behavioral reactions form consumption of sugar-A critical evaluation, A.E. Harper, U Wisconsin
(4) Effects of carbohydrates upon behavior, M. Kruesi, National Institute of Mental Health
(5) Effects of various food constituents on human behavior, H.R. Lieberman, M.I.T.

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1986: Dallas, "Water Soluble Dietary Fiber-Chemistry, Physiological Effects, and Applications" (Co-chairs, A.C. Olson and R.M. Saunders)
(1) Chemistry and analysis of soluble dietary fiber, A.C. Olson, USDA
(2) Soluble vs insoluble dietary fiber-Different physiological responses, B.O. Schneeman, U California
(3) Clinical effectsw of pectins, S.Reiser, USDA
(4) Nutritional implications of gums, H.D. Hurt, Quaker Oats
(5) Binding of bile acids and trace minerals by soluble hemicelluloses of rice, R.L. Ory, USDA
(6) Application of soluble dietary fiber, S.A. Andon, TIC Gums

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1987: Las Vegas, "Ascorbic Acid: Assay, Role in Foods, and Nutritional Needs" (Co-Chairs, P.A. Seib and B. Borenstein)
(1) Selected reaction of L-ascorbic acid related to foods, P.A. Seib, Kansas State
(2) Assay methods for ascorbic acid and dehydroascorbic acid, P.T. Kissinger, Purdue
(3) Administration of gulonolactone oxidase restores ascorbic acid biosynthetic capability to guinea pigs, P.Sato, Michigan State
(4) Kinetics of ascorbic acid metabolism in humans and other animals B.M. Tolbert, U. Colorado
(5) Function of Vitamin C in the immune response, A. Bendich, Hoffmann-La Roche Inc.
(6) The role of ascorbic acid in foods, B. Borenstein, Hoffmann-La Roche Inc.

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1988: New Orleans, "Role of Carbohydrates in Flavor Development" (Co-chairs, M.A. Godshall and M.A. Clarke)
(1) Role of carbohydrates in flavor development: An overview, M.A. Godshall, Sugar Processing Research, Inc.
(2) Sugar-derived deoxyosones as flavor precursors in food systemns, M.S. Feather, U. Missouri
(3) Influence of technical processes on the physical structure and the oroma sorption properties of carbohydratres, E.A. Niedieck, Deutsches Institut fur Lebensmitteltechnik
(4) Modification of the sucrose crystal structure for flavor encapsulation, A.C. chen Amstar Corp.
(5) Flavor volatiles from the carbonyl-amine reactions of carbohydrates in meat and peanuts, J.R. Vercellotti, USDA
(6) Relationship of nonenzymic browning to detrimental changes in citrus juice flavor, S. Nagy, Florida Dept. of Citrus.

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1989: Chicago, "Carobohydrates: The Past 50 Years and Tomorrow" (co-Chairs, P.A. Seib and M.S. Feather)
(1) Role of the sugars in deriving sweetness perception chemistry, R, Shallenberger, Cornell
(2) Liquid chromatographic analysis of carbohydrates - 30 years of innovation, K.B. Hicks, USDA
(3) Industrial carbohydrate enzymes, J.F. Robyt, Iowa State
(4) Fifty years of polysaccharide innovation. What's next? P.A. Sanford, Protan, Inc.
(5) Starch and cellulose and their modified forms, J.N. BeMiller, Purdue
(6) Dietary carbohydrates: Nutrition and health implications, W.K. Jones, Kraft, Inc.

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1990: Anaheim, "Role of Carbohydrates in Product Development" (Co-chairs, R.J. Anderson and s. Rogols)
(1) Role of carbohydrates in product development of new products for the baking industry, M.Stones, Colorado State
(2) Role of carbohydrates in flavor encapsulation, G. Reineccius, U. Minnesota
(3) Carbohydrates, a functional property overview as appliede to the confectionery industry, R.C. Appl, Knechtel Labs
(4) Role of carbohydrates as cryoprotectants in meats and surimi, T.C. Lanier, North Carolina State U.
(5) Role of caarbohydratges in extrusion processing, G. huber, Wenger Manufacturing co.
(6) Wheat starch: Kernel to b read, T.P. Freeman, North Dakota State

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1991: Dallas, "Starch Functionality" (Co-Chairs, P.A. Seib and M.A. Gomez)
(1) Thermal transition and starch structure, C.G. Billiaderis, U. Manitoba
(2) Starch structure and rheology, J.L. Kokkini, Rutgers U.
(3) Dispersion behavior of starch, R.D. Waniska, Texas A&M
(4) Flavor and sweetener interactions in starch, M.A. Godshall, Sugar Processing Research Inst., Inc.
(5) Application of starch-based fat replacers, W.C. Yackel, A.E. Staley Mfg.Co.

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1992: New Orleans, "New Perspectives on Sucrose" (Co-Chairs, M.A. Godshall and P.Caulkins)
(1) Sucrose in health and nutrition: Facts and myths, R. black, U. Toranto
(2) The key functional properties of sucrose in chocolate and sugar confectionery, M.S. Jeffery, Jeffery Assoc.
(3) Water mobility and its relation to functionality of sucrose-containing food systems, P. Chinachati, U. Massachusetts
(4) Role of sucrose in microwave cookinjg, T.P. Shukla, F.R.I. Enterprises
(5) Functionality and application of a new generation of sucrose products made by spontaneous crystallization process, A.Awad, Domino Sugar
(6) Production of sucrose-based carbohydrates for the food industry, C.W. Baker, The Sugar Association., Inc.

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1993:Chicago, "Molecular Bases of Functionalities of Polysaccharides in Foods" (Co-Chairs, J.N. Bemiller and T.M.Eads)
(1) Structure function relationships for polysaccharide Rheology and its relevance to foof texure, I.C.M. Dea, Leatherhead Food Reseach Association.
(2) Spectrosscopic measurement of molecular structure,. mobilities and interactions of polysacchrides in foods, T.M.Eads, purdue
(3) Quantitative descriptive analysis of polysaccharide-based gels, R.C. clark, Kelco Div.
(4) Fat mimetics based on carbohydrate technology, G.S. Buliga, Kraft General Foods
(5) Role of nonstarch polysaccharides in baked foods, R.c. Hoseney, Kansas State

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1994 a: Atlanta, Symposium No. 1, "New Developments in Cellulose-Based Ingredients" (Co-Chairs, M. Glicksmand and G.A. Crosby)
(1) Unique properties and new uses of methylcellulose and HPMC in foods, D.A. Bell, the Dow Chemical Co.
(2) Recent developments of sodium carboxymethly cellulose, R.L. Feddersen, Hercules, Inc.
(3) Sensory aspects of cellulose, H.T. Lawless, Cornell
(4) New functional applications of powderede cellulose, J.F. Ang, Fiber Sales & Development Corp.
(5) New functional ingredients based on microcrystalline cellulose, T.R. Laaman, FMC Corp.
(6) A novel fermentation derived cellulose food ingredident, A.R. Winslow, Weyerhauser co.

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1994 b: Atlanta, Symposium No. 2, "Sugar Alcohols in the food Industry" (C0-Chairs, H.D. Graham and V.C. witte
(1) Chemical nature and industrial manufacture of sugar alcohols, L. Wilson, Roquette America, Inc.
(2) Metabolism of sugar alcohols, T. Oku, Tokyo U.
(3) Sugar alcohol uses in dietetic and diabetic foods and in the confectionery industry, P.M. Olinger, American Xyrofin, Inc.
(4) Sugar alcohols and their dental properties, Y. Lebot ,Requette Freres
(5) Safety and current domestic as well as international regulatory aspects of use of sugar alcohols in foods, L.O. Nabors, Calorie Control Council

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1995: Anaheim, "Oil Reduction in Foods Using Hydrocolloids as Oil Barriers" (Co-Chairs, T.G. Gerrish and J. Bemiller)
(1) Marketing aspects of reduced-fat-fried foods, D.P. Leopold, Hercules, Inc.
(2) GRAS affirmation for hydrocolloids in new/unique applications, J.F. Borzelleca, Medical College of Virginia
(3) Engineering aspects of oil reduction during deep fat frying using food hydrocolloids as barriers to oil penetration, R.P. Singh, U. California Davis
(4) Use of pectin as an oil barrier for deep fat fried potatoes, T.C. Gerrish, Hercules, Inc.(5)Oil reduction in batter and breaded food items using calcium reactive pectin chemistry, KE. Kresl, DCA Food Industries

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1996 a: New Orleans, Symposium No. 1, Starch-Related Polymers in Food, Co-Chairs, D.B. Thompson, and S.J. Schmidt
(1) Major advances during the past twenty-five years in our understanding of structure and its relationship properties and function of starch-related polymers, D.R. Lineback, U. of Idaho
(2) Scientific anjd legal considerations about complex carbohydrates, D.T. Gordon, N. Dakota State U.
(3) Physical state of starch as related to its fate in the digestive tract, D.B. Thompson, Pennsylvania State U.
(4) Use of molecular techniques to probe structure-dynamics-function relationships in starch-based food systems, T.M. Eads and K.Grenujs, Molecular Origins, Inc.
(5) Probing molecular level changes in carbohydrate-based food systems using NMR and DSC, S.J. Schmidt, U. of Illinois
(6) Starch biotechnololgy in 2000 and beyong, B.P. Wasserman, c. Harn and c. Mu-Forster, Rutgers U.-New Brunswick

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1996 b: New Orleans, Symposium No. 2, Carbohydrate Sweeteners Co-Chairs, C.W. Baker and P. Olinger
(1) Carbohydrate Division early history and problems encountered in the development of high fructose corn syrup, E.K. Wardrip, Nabisco Brands R&D
(2) High fructose corn syrup and crystalline fructose today, M.J. Tatlock, Xyrofin (UK) Ltd.
(3) Corn syrups and dextrose for today's market, L. Hobbs, Cargill
(4) Liquid and dry sucrose products for today's foods, M.J. Schaefer, Imperial Holly Corp.
(5) Taste and nutrition of today's sweeteners: Sticky subjects, J. Miller Jones, College of St. Catherine
(6) Future of carbohydrate sweeteners: A panel discussion. Moderator: F.M. Clydesdale, U. of Massachusetts-Amherst.

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1997: Orlando, "Solving Product Development Problems with Carbohydrates."
(1) Carbohydrates in product development
(2) Sucrose sweeteners in product development-A new look at an old ingredient
(3) Water soluble polysaccharides: Tools in solving food product development problems.
(4) Using starch and starch-derived ingredients in food product development.
(5) Carbohydrates in extrusion processing: the source and type of carbohydrate ingredients that influence products of extrusion processing.

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1998: Atlanta, "The Use of Multifunctional Carbohydrates in Foods." (Co-chairs, C. Hope, Rhone-poulen Food Ingredients; D. Thompson Pennsylvania State University)
(1) The rheology of inulin as it relates to food
(2) Rheological properties and potential applications of oat gum/beta-glucan in food product development.
(3) Starches as multifunctional ingredients.
(4) Fiber gels as biofunctional ingredients.
(5) Multifunctional Dietary carbohydrates in nutrition and health: the case of inulin and related ingredients.
(6) Making carbohydrates work for patients with diabetes.
SPECIAL FORUM: High Amylose Corn Starch as a Building Block for Creating New Food
TECHNICAL POSTER SESSION: Carbohydrate   a; b

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1999a: Chicago, "Structure Properties Relationship of Polysaccharide." (Co-chairs, Y. Gizaw; J. N. Bemiller)
(1) Food gums and starches: Properties and functionalities that arise from structure
(2) Probing properties of polysaccharide with advance NMR methods
(3) Characterizing polysaccharide functionality with atomic force microscopy
(4) Molecular morphologies and their correlations to functional properties of food polysaccharides.
(5) Molecular motions and glassy-rubbery transitions in polysaccharides
(6) Dynamic rheology of gelation and melting of low methoxyl pectin plus calcium gels containing sweeteners

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1999b: Chicago, "Opportunities for the New Millennium. " (P.M. Olinger; C. Hoppe)
(1) Carbohydrates and the food industry in the new Millennium: an overview
(2) Corn wet milling industry: Food for the new millennium
(3) Alternative sweeteners in food applications
(4) Existing and future food applications of polydextrose and inulin
(5) Food starches and maltodextrins 2000 and beyond
(6) The truth is out there: Perceptions and expectations of carbohydrate nutrition into the 21 century

TECHNICAL POSTER SESSION:
Food chemistry: carbohydrates and cereals, functional food components, botanicals, colors and pigments, browning reactions and enzymes

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2000a: Dallas, "Advancements in the Description/Definition of Dietary Fiber." (Co-chairs, DT. Gordon from North Dakota State University; B.R. Hamaker from Purdue University)
(1) Dietary Fiber: Who uses the term and what do the users need in a definition?
(2) Analytical methods to measure dietary fiber for food labeling
(3) Non Conventional sources of dietary fiber
(4) Dietary Fiber: Physiological effects vs. health claims
(5) Need for balance in intakes of dietary fiber from the edible part of plants and nonconventional sources
(6) Regulatory perspective and recent developments: update from FDA

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2000b: Dallas, "The Basics on New Carbohydrate Ingredients." (Co-chairs, P.M. Olinger from Cultor Food Science, Inc.; B.R. Hamaker from Purdue University)
(1) Inulin and oligofrutose: Novel dietary fibers and their health benefits
(2) Erythritol, a unique low calorie alternative sweetener
(3) Properties and applications of curdlan
(4) Hydrogenated starch hydrolycates
(5) Physiological effects of arabinogalatan

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2001a: New Orleans, "A Food Ingredient With Significant Physiological and Health Benefits." (Co-sponsor, Nutrition Division)
(1) Resistant starch, background and emerging issues - Alison Stephen
(2) Starch fractions in foods and in chemically modified starches: Concentrations and intestinal digestibility - George C. Fahey Jr.
(3) Effects of resistant starch on colonic function: Potential health benefits - Ian Rowland
(4) The role of human gut micro flora in health and nutrition - Glenn R. Gibson
(5) The intestinal immune system as influenced by fermentation and the gut micro flora - Dennis T. Gordon

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2001b: New Orleans, "Practical Success using Hydrocolloids in Product Development." (Co-sponsor, Product Development Division)
(1) >Use of starch in developing successful food products - Sakharan K. Patil
(2) Carrageenan: Plain and simple - Harris J. Hixler
(3) Use for alginate in developing successful food products - Thomas E. Laaman
(4) Use of Xanthan gum in developing successful food products - Eric Murrer
(5) Use of guar gum in developing successful food products - Florian M. Ward

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2001c: New Orleans, "Molecular Mobility in Foods: Basic Science for Industrial Applications." (Co-sponsor, Food Engineering Division)
(1) Molecular mobility – Importance to food processing and stability - Yrjo H. Roos
(2) Molecular mobility around the glass transition- Martine Meste
(3) IR and ramon spectroscopy and molecular mobility - Niklas Meinander
(4) NMR techniques in mapping molecular mobility - Brian Hills
(5) Molecular mobility, reactivity, and stability control- Theodore P. Labuza
(6) Molecular Mobility, encapsulation, and controlled release - Roger Parker
(7) Industrial benefits of molecular mobility engineering - John R. Mitchell

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2001d: New Orleans, "New Development in Analytical Techniques of Carbohydrates."; (Y. Gizaw, M. Obanni)
(1) New approaches to starch structure including cryomicrosopy and synchrotron diffraction - Alain Buleon
(2) Chemical Methods of food carbohydrate analysis - J.N. Bemiller
(3) Application of gel permeation chromatography with multi - angle light scattering (GPC-MACS) to characterization of food polysaccharides - D Richard White Jr.
(4) Applications of capillary electrophoresis techniques to characterize food carbohydrates - Helena Soini
(5) The analysis of carbohydrates by mass spectroscopy - Lacey C. Grimm
(6) Modulated DSC analysis of carbohydrate in food systems - Paul Cornillon

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2002a: Anaheim, "Function of Carbohydrates in Frozen and Refrigerated Foods." (Y. Gizaw)
(1) Physical chemistry of freezing: Impact of solutes-carbohydrates- Theodore P. Labuza
(2) Ice Nucleating polysaccharides- James N. Bemiller
(3) Hydrocolloids functionality in frozen and refrigerated foods- Gregery R. Krawzky
(4) Application of modified starches to control moisture migration and structural stability in frozen foods - L Mark Hanover
(5) Polysaccharide stabilizers in frozen foods: Understanding their functionality through microstructual analysis - H. Dougles Goff

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2002b: Anaheim, "Use of Carbohydrate for Encapsulation and Sustained Release." (T. N. Asquith, M. Obanni)
(1) Volatile release from sucrose encapsulation flavoring- Keith R. Cadwellader
(2) Starch flavor interaction and its role in flavor retention and release - Felix E. Escher
{3) Flavor encapsulation using cyclodextrin - Allen Hedges
(4) New development of starch based flavor and fragrance encapsulation agents - Himashu Shah

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2003a: Chicago, "Health benefits and functionality of fructooligosaccharides" (M. B. de Campos, L.C. Douglas)
(1) Potential colon health benefits of fructooligosaccharides – H.S. Hussein
(2) Advantages of using 95% short-chain fructooligosaccharides in medical foods – K.A. Garleb
(3) Fructooligosaccharides in yogurt: Functional and microbiological properties – R.W. Hutkins, S. L. Cuppett, H.K. Voss, H. Kaplan
(4) Animal digestive physiology responses as affected by oligosaccharides – G.C. Fahey, Jr.

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2003b: Chicago, "Challenges of converting carbohydrates into flavors by fermentation" (D.B. Thompson, T.N. Asquith)
(1) Fermentation of inulin – R. Ayala
(2) Characterizing congener production from various fermentation substrates – T. Effler
(3) The effect of water and gluten levels on water mobility in white bread and starch gels as studied by pulsed 1H NMR – X. Wang, W.L. Kerr
(4) Maintaining constant fermentation conditions with variable sources of sugar cane molasses – H. Huertaa, R.J. Serrallés
(5) The alcohol fermentation process as a source of natural flavour materials – I.L. Gatfield, J.M. Hilmer, H.J. Bertram
(6) Influenece of lactic acid bacteria on malt whisky fermentations – F.G. Priest

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2004a: Las Vegas, "Impact of starch-hydrocolloid interactions in food systems" (K.C. Huber, B.R. Hamaker)
(1) Non-starch polysaccharide interactions with starch during gelatinisation – F. Tester
(2) Rheology of starch-gum mixtures – M.A. Rao
(3) Enhanced stability of freeze-thawed starch gels by hydrocolloids – S.T. Lim, M.H. Baek
(4) Physical effects of gums on starches and reactions of gums with starches – J.N. BeMiller

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2004b: Las Vegas, "The broad impact of the glycemic response of foods" (D.B. Thompson, R.S. Witwer)
(1) Overview of glycemic response of foods – J.M. Jones
(2) Glycemic response: Implications for diabetes management – P.B. Geil
(3) Glycemic and insulinemic responses to resistant starch ingestion: Effect of cooking and metabolic ramifications – J. Higgins
(4) Starch digestion rate affected by structure, food matrices, and processing – B.R. Hamaker

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2004c: Las Vegas, "Alternative carbohydrate sweeteners for diabetic and low-calorie food applications" (L.O. Nabors, M.G. Lndley)
(1) Functions of sweeteners in food systems: Challenges of sugar replacement (L.O. Nabors)
(2) Functions and efficacy of sweetener substitutes in diabetic and low-calorie foods – A. Sentko
(3) Polyols (sugar alcohols): Delivering functionality and sweetness in sugar-free and healthy foods – P.R. Jamieson, R.C. Deis
(4) Tagatose: A low calorie, low glycemic, functional sweetener – U. Petersen Skytte
(5) Sucralose: Functions and uses in reduced calorie foods and beverages – C.M. Merkel
(6) Practical considerations for use of alternative carbohydrate sweeteners in product development – M.G. Lindley

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2005a: New Orleans, "Regulatory and analytical challenges for low-carbohydrate foods" L.L. Niba, W.C. Ellefson)
(1) Obesity and low carbohydrate foods- S.A. Nitzke
(2) Industry perspective on regulations for low carbohydrate foods – M.F. Nelson
{3) Regulations and associated challenges for low carbohydrate foods – J.I. Rider
(4) Direct analysis of available (net) carbohydrates – D. Sullivan
(5) Reduced carbohydrates – analytical and labeling issues – J. W Devries

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2005b: New Orleans, "The complexity of carbohydrates!" (R.S. Witwer, T.R. Laaman)
(1) Dietary guidelines perspective on glycemic carbohydrates and sugar – J.R. Lupton
(2) Consumer trends in carbohydrate consumption: Lifecycle of the low-carb movement – Where are we now? – A. Mixen
(3) Nutrient content claims for the carbohydrate content of food – K.C. Ellwood
(4) Low carbohydrate and other popular diets – D.J.A. Jenkins, C.W. Kendall, A.R. Rose, L.R. Waltman
(5) Effects of sugars on short-term metabolic responses, appetite and food intake – G.H. Anderson, R. Abou Samra, T. Akhavan
(6) What’s the next low carb? – L. Dornblaser

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2005c: New Orleans, "Crash course: How to stabilize foods with hydrocolloids" (T. R. Laaman, K. Huber)
(1) How to stabilize beverages – J.D. Keller
(2) How to stabilize salad dressings – A.H. King
(3) How to stabilize restructured foods – R. Moorhouse
(4) How to stabilize bakery fillings – M. Akins
(5) How to stabilize processed cheese and dairy products with hydrocolloids – A.S. Cha
(6) How to stabilize ice cream and frozen desserts – P.A. Rakes

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2005d: New Orleans, "The fiber conumdrum: Fiber requirements and the new fiber definitions" (J.M. Jones, B.R. Hamaker) (1) The NAS fiber requirements and intake of dietary fiber: Addressing the fiber gap – V.L. Fulgoni, III
(2) New research on the health effects of dietary fiber: Epidemiologican and clinical evidence – J.L. Slavin
(3) Viscous fibre – D.J.A. Jenkins, C.W. Kendall, L.R. Waltman, A.R. Josse
(4) Concerns and issues with the proposed dietary fiber definition – K.C. Ellwood
(5) Fiber: Where do we go from here – D.R. Lineback

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2006: Orlando, "The prospects of edible films in the food industry" (M.E. Embuscado, Y. Wang)
(1) Edible films – a historical perspective – Milda E. Embuscado and Connie A. Jones, McCormick and Company, Inc.
(2) New concepts with edible films & coatings – Pretima Titoria, W. M. Marrs, Leatherhead food Interl, Ingredients & Product Innovation Group; E. Komitopoulou, Leatherhead Food Interl., Biosciences Group
(3) Edible films with unique properties using gums – Marceliano B. Nieto and M.L. Akins, TIC Gums, Inc.
(4) Recent technological advances in edible composite films – Tara McHugh, Nihan Dogan , USDA, ARS, WRRC; James Rossman, Rossman Consulting
(5) Industry perspective on edible films – Caroline Corniello, John J. Watson and Marie Garnich, Watson Inc.

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