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OCR for page 81
A
Workshop Agenda
LEVERAGING FOOD TECHNOLOGY FOR OBESITY
PREVENTION AND REDUCTION EFFORTS
20 F Conference Center
20 F Street, N.W., Washington, DC 20001
November 2–3, 2010
Monday, November 1, 2010: DAY 1
Open Session
SESSION 1: INTRODUCTION & KEYNOTE
9:00 a.m. Welcome from the Food Forum and the University of
Massachusetts Food Science Policy Alliance
Michael Doyle, Food Forum Chair, University of Georgia
Fergus Clydesdale, Alliance Director, University of
Massachusetts Amherst
Keynote
Gary Foster, Temple University
SESSION 2: BEHAVIORAL SCIENCE CHALLENGES
9:45 a.m. Moderator: Van Hubbard, National Institutes of Health
Portion Size
Jennifer Fisher, Temple University
81
OCR for page 82
82 LEVERAGING FOOD TECHNOLOGY
Energy Density
Barbara Rolls, Pennsylvania State University
10:45 a.m. Break
11:00 a.m. Satiety and Food Properties
Richard Mattes, Purdue University
Consumer Decision Making
David Just, Cornell University
12:00 p.m. Questions & Discussion
12:30 p.m. Lunch
SESSION 3: INDUSTRY SUCCESSES & CHALLENGES
IN LEVERAGING FOOD TECHNOLOGY TO
PRODUCE HEALTHIER FOOD CHOICES
1:30 p.m. Moderator: Carol Kellar, Kraft Foods
Experiences & Advances in the Bakery and Cereal Sectors
Lydia Midness, General Mills
Experiences & Advances in the Snack Sector
Mohan Rao, PepsiCo
Experiences & Advances in the Beverage Sector
Marge Leahy, The Coca-Cola Company
Experiences & Advances in the Prepared Meals Sector
Al Bolles, ConAgra Foods
3:30 p.m. Questions & Discussion
4:00 p.m. Break
OCR for page 83
83
APPENDIX A
SESSION 4: USDA SUCCESSES AND CHALLENGES IN
DEVELOPING NEW TECHNOLOGIES FOR
HEALTHIER FOOD CHOICES
Moderator: Molly Kretsch, U.S. Department of Agriculture
(USDA), Agricultural Research Service (ARS)
4:15 p.m. USDA-ARS Food Technology Research for Healthier Food
Choices
Frank Flora, USDA, ARS
Fruit & Vegetable-Based Technologies for Healthier Food
Choices
Tara McHugh, USDA, ARS
Grain-Based Technologies to Reduce Food Energy Density
Elaine Champagne, USDA, ARS
Technology Transfer and Public-Private Partnerships
Richard Brenner, USDA, Office of Technology Transfer
5:25 p.m. Questions & Discussion
5:45 p.m. Adjourn
Tuesday, November 2, 2010: DAY 2
Open Session
SESSION 5: FOOD TECHNOLOGY: DIRECTIONS FOR THE
FUTURE
Moderator: David Allison, University of Alabama at
Birmingham
9:00 a.m. Change by Design
Brendan Boyle, IDEO
OCR for page 84
84 LEVERAGING FOOD TECHNOLOGY
Summary Panel: Lessons Learned and Future Directions
All speakers will have a chance to respond to questions
generated throughout the previous day and explore new
ideas for the future of food technology and its impact on
obesity and health.
10:30 a.m. Open Discussion
11:30 a.m. Adjourn
