Louisiana

GULF COAST SECTION IFT

INSTITUTE OF FOOD TECHNOLOGISTS October 2000 No. 34

___________________________________________



Meeting October 6 -

Tour of Tulane Medical Center & Seminar

New Orleans



The Louisiana Gulf Coast IFT meeting will start with a tour of the Department of Urology at Tulane Medical School. Dr. Suresh Sikka, Associate Professor and Director of Andrology Research and Clinic Labs will host this part of the meeting. Research on Alternative Foods and Preventive Medicine will be featured. Of particular interest is the research on the effects of phytonutrients from alternative foods, such as isoflavones from soybean on cancer prevention, aging and cellular oxidative stress.



A seminar hosted by Waters Corporation will follow at the Radisson Hotel (about 1/2 block from the Medical Center). The topic of presentation is "The Power of HPLC in Nutraceutical Science," presented by Joe Romano. The presentation will cover plant sources of nutraceutical compounds, their characterization, isolation techniques, identification and quantitation. This session includes a social hour in which complementary wine and cheese will be provided (complements of Waters Corporation), followed by dinner.



Registration: $25.00 if paid by October 3; $27.50 at the door. Early registration qualifies attendee for door prizes provided by Waters Corporation. Students $12.50.



Recommended parking: Tulane Medical Center parking garage. A nominal fee will be charged for parking. Enter the parking garage at 275 LaSalle Street.



Schedule:



4:00 - 5:00 pm Tulane Medical Center

5:15 - 6:00 pm Social Hour at Radisson Hotel

6:00 - 7:00 pm Seminar presentation

7:00 - 8:00 pm Dinner



NEXT MEETING -- Nov. 9

Be sure to mark your calendars

IFT Scientific Lecturer. More details inside.

To contact the newsletter: Mary An Godshall (504-286-4329) Fax: 504-282-5387 godshall@commserver.srrc.usda.gov





GULF COAST DIVISION IFT

EXECUTIVE COMMITTEE

1999/2000



OFFICERS



Chair (8/2001)

Dr. Joan M. King

LSU Dept. of Food Science

Baton Rouge, LA 70803

(225)388-5157; FAX (225)388-5300

jking@agctr.lsu.edu



Chair-Elect (8/2001)

Dr. Olusola Lamikanra

Southern Regional Res. Ctr.

P.O. Box 19687

New Orleans, LA 70179



Secretary (8/2002)

Dr. Isabel Lima

Southern Regional Res. Ctr.

P.O. Box 19687

New Orleans, LA 70179



Treasurer (8/2000)

Dr. Jamel Hamada

Southern Regional Res. Ctr.

P.O. Box 19687

New Orleans, LA 70179

(504)286-4353 ; FAX(504)286-4419

jhamada@commserver.srrc.usda.gov



MEMBERS-AT-LARGE

Mary An Godshall (8/2002)

Sugar Processing Research Inst. Inc.

1100 Robert E. Lee Blvd.

New Orleans, LA 70124

(504)286-4329; FAX (403)282-5387

godshall@commserver.srrc.usda.gov



Daniel E. Martin (8/2002)

LSU Coop. Extension Service

Baton Rouge, LA 70803

(225) 388-2229; FAX(225)334-3752

dmartin@agctr.lsu.edu



COUNCILORS

Councilor:

Ruth M. Patrick (8/2002)

LSU Coop. Extension Service

Baton Rouge, LA 70894

(504)388-1425; FAX(504)769-7159



Alt. Councilor:

Kenneth W. McMillin (8/2002)

LSU Dept. of Animal Science

Baton Rouge, LA 70803

(505)388-3438; FAX (504)388-3279



Newsletter: Mary An Godshall

Nominations: Mike Russell

Program: Olusola Lamidanra

Publicity: Ruth Patrick

Student Affairs: Desmond Matthew

Scholarships: John Reuther, Tom Quinn

State Science Fair: Joan King

MESSAGE FROM THE CHAIR



A late welcome to the new millennium. This is the beginning of a new program year for the Louisiana Gulf Coast IFT. Olusola Lamikanra of the Southern Regional Research Center of the USDA will be planning our meetings on a theme of functional foods, a current exciting hot topic in the fields of food science and nutrition. Information on our first functional foods meeting is enclosed. Also enclosed are minutes from the national IFT Council Meeting, courtesy of Ken McMillin.

The internet and e-mail have been around a while now and we would like to utilize them more efficiently. Membership forms are included in this newsletter and we would like each of you to update your information as a well as include your e-mail address. This will make it easier to keep you updated as to the happenings of our section. I challenge each of you to bring new members to our section. Make copies of the membership form and give it to your colleagues. Our section has informative dinner meetings on up to date topics, bringing in expert speakers from all areas of the food industry, academia and government. We also have interesting tours of various processing plants. We always have great tasting food at many of the finest restaurants in Louisiana, where we learn of each others research and development areas, so we can work together on technical issues in the Louisiana food industry. A greater effort will be made to keep our website updated, so you will have another source of information about our section.

Food is a big part of Louisiana's culture. Food Science still suffers somewhat in that many people do not understand exactly what food scientists do. One of the most important duties of academia is to train students in knowledge and skills that will prepare them for various positions in the food industry, but we are not the only source of knowledge. We can all help clarify peoples understanding of food science every chance we get. One way we can do this is to participate in the State Science Fair. We did this 2 years ago, and after comparison of several posters, we gave awards to two very intelligent students, one of whom did research on crawfish and another who had done research on hot sauce. We intend to participate again this year. If anyone would like to volunteer to review posters and vote on winners, please contact me, Joan King. If you have children, you could volunteer to speak to your child's class about food science and encourage them to major in the field in college. You could also participate in hands-on Food Science 4-H demonstrations. When you are interviewed by news people you can utilize that opportunity to explain what food science is and you could write your own articles.

I look forward to seeing new and current members faces at our meetings, as well as working with all of you on technical issues in Louisiana's food industry and to promote a better understanding of Food Science.



Joan M. King, Chair





















MEETING NOTICE



When: 4:00 pm, Friday, October 6 Deadline for reservations: October 3

Where: Department of Urology, Tulane Medical School and Radisson Hotel, New Orleans

Schedule: 4:00 - 5:00 pm Tulane Medical Center

5:15 - 6:00 pm Radisson Hotel (social hour)

6:00 - 7:00 pm Seminar presentation

7:00 - 8:00 pm Dinner



What: -Tour of the Department of Urology at Tulane Medical School, hosted by

Dr. Suresh Sikka, Associate Professor and Director of Andrology Research and Clinic Labs. Featuring Research on Alternative Foods and Preventive Medicine.

-Seminar hosted by Waters Corporation at the Radisson Hotel on the topic:

The Power of HPLC in Nutraceutical Science", presented by Joe Romano.

-Social Hour with complementary wine and cheese provided

(complements of Waters Corporation), followed by dinner.



Cost: $25.00 (before October 3, $27.50 at the door, $12.50 for students)

Early registration qualifies attendee for door prices provided by Waters Corporation.



Recommended Parking: Tulane Medical Center parking garage. A nominal fee will be charged for parking. Enter the parking garage at 275 Lasalle Street.



MARDI GRAS BUFFET



Creole Gumbo

Sliced Fresh Seasonal Fruit

Cajun Caesar Salad

Chilled Pasta Salad

Shrimp Etouffee

Fried Chicken

Red Beans and Rice with

Smoked Sausage

Fresh Vegetables

Cajun Seasoned Potatoes

Assortment of Desserts

Coffee and Tea Service



Name: ___________________________ Affiliation:_________________________________



Phone: _________________________ Email: __________________________________



Please Reserve ___ dinners Total enclosed: ____ Member ___ Non Member ___ Student ___



Deadline for registration is October 3. Return with payment to Sola Lamikanra, 1100 Robert E. Lee Blvd, New Orleans, LA 70124 (Phone: 504-286-4278; Fax: 504-286-4419). You can e-mail your registration to: sola@nola.srrc.usda.gov

NEXT MEETING ON NOVEMBER 9, 2000

The Louisiana Gulf Coast Section will next meet on November 9th at a location to be determined. The section will host the IFT Scientific Lecturer, Dr. Greetha Ghai. The topic of presentation is "The Future of Nutraceutical Science." Dr. Ghai is Asssistant Director, Center for Advanced Technology, Cook College, Rutgers, The University of New Jersey. Her presentation will address factors driving demand for health foods, botanicals, functional foods and nutraceuticals. This industry, which now has a value of over $5 billion, has grown by over 20% in the past 3 years alone. Her talk will address research challenges in these areas using cancer and cardiovascular diseases as examples for nutraceutical industry development.



More details in the next newsletter.





The National IFT meeting will be in New Orleans, next year (June 2001), and the section will be providing local assistance in the form of the GAC (General Arrangements Committee) chaired by Casey Grimm. This committee does a lot of work, has a lot of fun, and accomplishes a lot. There are 7 sub-committees, all of whom will need a lot of volunteers. Here is the list of the sub-committee chairs. If you have a special interest in a particular committee, please contact the relevant committee chair. Each one of them will be delighted to hear from your. If you don't call, you will probably be called!



General Arrangements Chair

Casey C. Grimm

Southern Regional Research Center

New Orleans

504-286-4293

cgrimm@nola.srrc.usda.gov



Treasurer

Linda Andrews

Sugar Processing Research Institute

New Orleans

504-286-4392

landrews@commserver.srrc.usda.gov



Hospitality, Information & Courtesy (HIC)

Mary An Godshall (Co-Chair)

Sugar Processing Research Institute

New Orleans

504-286-4329

godshall@commserver.srrc.usda.gov



Becky Skau (Co-Chair)

Southern Regional Research Center

New Orleans

504-286-4327

bskau@commserver.srrc.usda.gov



Field Trips

Cindy Adams-Ardoin (Co-Chair)

Tony Chachere

Opelousas

800-551-9066

cadams@cajunspice.com



Field Trips, Cont'd

Mike Russell (Co-Chair)

Central Analytical Laboratories

504-393-5290

mrussell@gmotestng.com



Family Lounge

Monique Sapia (Co-Chair)

Manda Fine Foods

Baton Rouge

225-778-1966

msapia@mandafinemeats.com



Karen Bett (Co-Chair)

Southern Regional Research Center

New Orleans

504-286-4327

jbett@commserver.srrc.usda.gov



Sessions

Denise Craig (Co-Chair)

Dept. Food Sci., LSU

Baton Rouge

225-388-6304

dcraig1@unix1.sncc.lsu.edu



Witoon Prinyawiwatkul (Co-Chair)

Dept. Food Sci., LSU

Baton Rouge

225-388-5188

wprinya@unix1.sncc.lsu.edu



Fatemeh Malekian (Co-Chair)

Pennington Center

Baton Rouge

225-763-0944

malekif@pbrc.edu







Video Theater

Javed Rashid (Co-Chair)

Baumer/Crystal Foods

New Orleans

504-482-5761

Qdirector@aol.com



Jack Losso (Co-Chair)

Dept. Food Sci., LSU

Baton Rouge

jlosso@lsu.edu





Report of Council Meeting

by Ken McMillin



Ken McMillin, Alternate Councilor for the Louisiana Gulf Coast Section, represented the section at the June 10th IFT Council Meeting. Major items for discussion were minimum requirements for Professional Member status, development of Council leadership posts, and membership dues.



Officer reports

Charles Manley, President, discussed the state of the Institute and the activities of the Executive Com. the past year. These included the opening of the IFT Washington office in May, video conferences, relationships with IUFoST and other professional organizations, and task force developments.



Richard Hall, Treasurer, gave details of the Institute financial status. IFT is heavily dependent upon the annual meeting for revenues, with dues and advertising generating only 1/3 of the funds of the annual meeting. The present policy is to keep dues from 15-20% of total income. It has ranged from 14-19% in the past five years. IFT has low dues compared with similar other scientific and professional organizations, with salaries and benefits about 17-32% of income. The budget should be more realistic of expectations. It is anticipated the operating income will be $94,465 less than expenses for the fiscal year on the total $14 million budget. The last dues increase ($15) was in 1994-95. The Finance Committee was not ready to propose the amount of dues increase to be requested for 2001 without further study.



Executive Vice President Dan Weber stated that the membership information had not been sent to sections and divisions because of glitches in the new member ship datatbase software that had been developed. The Nutraceutical/ Functional Food Division was approved. A consultant was hired to study the member service provided by sections and divisions because of the loss of members.



Rick Guardia, chair of the IFT Foundation, reported on the IFT Foundation goals. These are to institutionalize the Foundation into the fiber and activities of IFT and to generate $12 million by 2002.



Council Actions

A continuing discussion has surrounded the criteria for Professional Member. A proposed amendment to the Constitution (Art. IV Sec. 2) was to insert the provision that applicants for Professional Member would provide the name of two Institute members who hold Professional Member status with the application and a new third clause would allow individuals with non-food science-related Bachelors, higher degrees, or equivalent from an accredited institution and ten years of documented contributions to the profession and/or the Institute, to request Professional Member status. After much animated discussion on the definition of "professional," benefits of professional members, the prestige or status associated with Professional Membership, and the relative value of contributions to the profession versus to the Institute, the Council voted 78-76 to refer this back to the executive Committee for further review and revision.



The IFT Task Force on Implementation of Governance proposed to enhance the role and function of Council by having a Council representative to the Executive Committee serve as Chair of the Council. This Chair would replace the IFT President as Council presiding officer, chair the Council Issues and Agenda Committee, and serve on the Executive Committee. The Chair would proactively identify issues for consideration of the Council. The Breakfast Caucuses would be formalized, with selection or election of the geographical Caucus Chair to promote more interactions with the Councilors from their geographical regions during the year and to serve as a pool of leaders for Executive Committee nominations. The Council approved this concept and directed the Executive Committee and Task Force to develop details on this.



A proposal was made by the Finance Committee to allow the Executive Committee to make small changes ($20 or less) to the dues rather than going through Council approval for dues increases. After discussion , the motion was defeated.



A change in the IFT Policy and Procedures Manual to require that 2/3 vote of the Council is required before the Executive Committee can allocate funds when the liquid fund balance is less than 50% of the total program operating expenses, with the monies used only for major, non-recurring and defined limited-purpose projects, additions to the IFT Foundation endowment, and as seed money for new programs until they become self-supporting. This was approved.



New Business

Ken McMillin moved to increase member dues by $5 per year. After discussion on the uncertainty of the amount of dues increase needed to meet the budget for next year, the need for the Executive Committee to be proactive rather than reactive on financial issues, and the function of the Finance Committee to present financial considerations through appropriate Institute decision channels, the motion was defeated.



......



Additional details of the Council meeting, Institute committee reports, delegate and liaison reports, and budget are available in the Council Agenda book. Ken McMillin and Ruth Patrick have copies of this.





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Food Technologies Industry Leaders Consider Recipes for Success

(The following article is taken from the Baton Rouge Advocate, Mar. 2, 2000)



A group of industry, government and academic leaders met in Lafayette to discuss strategies to integrate the food technology industry.

The meeting was part of a series sponsored by the state Department of Economic Development and a follow-through of Gov. Foster's pledge to jump-start the state's technology sector.

"The reason we're here is that Gov. Foster has been struggling with what to do with being number 49 on all the lists you want to be No. 1 on," said Alec Hanson, a consultant brought in to facilitate the workshops.

Different types of businesses that deal with food technolgoy attended -- from crawfish and oyster farms to food additive developers. Also represented were university professors from around the state who research how to make catfish taste better, how to grow new strains of vitamin-packed rice and how to raise genetically altered disease-free seafood.

Hanson talked about "cluster groups," an economic development concept he has preached in other states. A cluster is a group of leading firms, suppliers and economic infrastructure that share common interests and work together for the good of all involved. It's the same business strategy that built Silicon Valley, Hanson said.

Meg Fuselier, an economic development policy analyst for the Governor's Office, said the state has chosen the cluster route because it can be practically applied.

A cluster group such as the one assembled can identify what is missing in its sector of the economy, she said.

Some of the areas of concern identified Wednesday by small-group brain storming were the lack of high tech warehousing and manufacturing, a need for more research funding, an unskilled work force and not enough consumer education about the benefits of food technology.

The conclusions reached in all the technology-based workshops will be forwarded to the Governor's Office and included in the Vision 2020 plan.

Once the weak spots are nailed down and a strong cluster group is formed, the state's business recruiters can better entice prospects. A recruiter can say there's a need for the prospect in Louisiana and a group of interested businesses -- the "cluster" -- who have committed to support. Plus, identifying and finding the funding to address specific weak points is easier and cheaper than trying to take a blanket approach.



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Louisiana Tops in Aquaculture

From the Louisiana Market Bulletin, Feb. 24, 2000



Louisiana ranked number one in two categories of the first-ever United States aquaculture census conducted by the USDA's National Agricultural Statistics Service. Capturing more than 25 percent of the nation's total sales in the crustacean category, Louisiaan aquaculture farmers reported $9.1 million in crustacean sales. This sales figure was first in the nation. Of the 837 crustacean farms in the U.S., 498 were in Louisiana, making the state number one in the number of farms also. The crustacean category includes crawfish, shrimp and softshell crabs.



According to the census, Louisiana was first in other animal aquaculture sales with $13.2 million reported. The state had 28.4 percent of the nation's sales in other animal aquaculture from 83 producers. Nationwide, there are 216 farms in the other animal aquaculture category, which includes alligators, frogs and turtles.



Louisiana placed seventh in the nation for total aquaculture sales, at $53.2 million, coming in behind other Southern states, including Mississippi, Arkansas, Florida and Alabama. Mississippi led the nation in total sales with over $290 million.



Louisiana had 683 aquaculture farms, topping every state in the nation for number of farms. In the food fish category, 106 Lousiana producers reported $30.1 million in sales.