Contact:
Lori Fligge, 952-742-2275, lori_fligge@cargill.com
Nicole Reichert, 952-742-4204, nicole_reichert@cargill.com
Cargill technologists to address a variety of food science topics at IFT 2008
Featured subjects include dietary lipids, carbohydrates and functional proteins
MINNEAPOLIS – This year, seven Cargill technical experts will offer perspectives on food science and industry topics at the 2008 Institute of Food Technologists (IFT) Food Expo in New Orleans, June 28 to July 1.
Bob Wainwright, technical director, Cargill Dressings, Sauces and Oils, will facilitate a discussion on “The Role of Dietary Lipids in Health and Wellness” at the Ingredient Applications for Product Innovation and Consumer Health short course. Linda Beck, global product process development manager, Cargill Texturizing Solutions, will instruct a discussion on “Functional Proteins (Soy) and their Health Applications,” also at the Ingredient Applications for Product Innovation and Consumer Health short course.
The seven Cargill technologists represent the company’s 1,200 technology employees worldwide. Together, Cargill’s technical team partners with the company’s sales and marketing professionals to help customers optimize existing products and develop new consumer products.
“Our goal at IFT is to share ideas and generate discussions that can help our customers solve problems, innovate and grow,” said Kerr Dow, vice president, Cargill Food Technology. “Cargill offers a wide range of technical knowledge, insights and capabilities that customers can leverage to develop foods and beverages that taste great and meet a wide range of consumer needs.”
Other technical programs include:
Symposiums – Carbohydrates
Teri Paeschke, a Cargill principal scientist in carbohydrates, organized two carbohydrate symposiums: “Carbohydrates for Digestive Health I and II,” and will also moderate a third symposium on “Frontiers on Carbohydrates Research: Research Themes Over the Next Decade.” Paeschke also will judge the Carbohydrate Division Student Competition.
Symposiums – Global Food Science
Luis Fernandez, applications technology leader, Cargill Food Ingredients & Systems, organized and will moderate two symposiums: “International Connectivity to Strengthen a Global Food Science Community” and “Our Changing World and the Future Leaders in the Food Industry and Academia.” He will also moderate a third symposium: “The Integrated Approach of Food and Health Research in The Netherlands on Weight Management.” Fernandez will also be involved in several other activities during the AMFE as Chairman of the IFT International Division.
Janice Johnson, principal food scientist, Cargill Health & Nutrition, will be a presenter and panelist at the Suppliers Solutions Sessions and will discuss: The Effect of Barliv™ Barley Betafiber on Cholesterol - A Simple Solution to Heart and Body Wellness.
Karen Sachs, Cargill’s diversity development manager, will speak at the symposium on the food industry’s future leaders.
For more information on Cargill’s technical presentations at IFT, or to arrange an interview with a Cargill technical expert, please contact Nicole Reichert at (952) 742-4202 or nicole_reichert@cargill.com.
Cargill is an international provider of food, agricultural and risk management products and services. With 158,000 employees in 66 countries, the company is committed to using its knowledge and experience to collaborate with customers to help them succeed. For more information, visit http://www.cargill.com.