|
||||||||||||||||
|
||||||||||||||||
|
||||||||||||||||
|
| ||||||||||||||||||||||||||||||||
|
||||||||||||||||||||||||||||||||
Below are the first 10 and last 10 pages of uncorrected machine-read text (when available) of this chapter, followed by the top 30 algorithmically extracted key phrases from the chapter as a whole.
Intended to provide our own search engines and external engines with highly rich, chapter-representative searchable text on the opening pages of each chapter.
Because it is UNCORRECTED material, please consider the following text as a useful but insufficient proxy for the authoritative book pages.
Do not use for reproduction, copying, pasting, or reading; exclusively for search engines.
OCR for page 85
B
Speaker and Moderator
Biographical Sketches
David B. Allison, Ph.D., is distinguished professor, head of the Section
on Statistical Genetics, and director of the National Institutes of Health
(NIH)-funded Nutrition Obesity Research Center at the University of
Alabama at Birmingham. Prior to his current position he was a research
scientist at the New York Obesity Research Center and associate professor
of medical psychology at Columbia University College of Physicians and
Surgeons until 2001. His research interests include obesity, quantitative
genetics, clinical trials, and statistical and research methodology. He has
authored more than 400 scientific publications and edited 5 books. He
has won many awards, including the 2002 Lilly Scientific Achievement
Award from the Obesity Society, the 2002 Andre Mayer Award from the
International Association for the Study of Obesity, the 2009 TOPS Award
for scientific achievement from the Obesity Society, and the National Sci-
ence Foundation-administered 2006 Presidential Award for Excellence in
Science, Mathematics, and Engineering Mentoring. In 2009 he was elected
as a fellow of the American Association for the Advancement of Science.
Al Bolles, Ph.D., is executive vice president, Research, Quality & Innova-
tion, at ConAgra Foods. In this role, he leads the company’s research, qual-
ity, and innovation functions and guides the development of new products
based on consumer insights and technological best practices. He continues
to concentrate on delivering big-bet innovation to the market with flaw-
85
OCR for page 86
86 LEVERAGING FOOD TECHNOLOGY
less execution. Prior to joining ConAgra Foods, Dr. Bolles led worldwide
research and development for PepsiCo Beverages and Foods. He has a Ph.D.
and an M.S. in food science and a B.S. in microbiology, all from Michigan
State University. He holds several patents and has won numerous awards
for his contributions to the world of food science.
Brendan Boyle i s a partner and chief invention officer at IDEO.
Mr. Boyle’s passion is promoting entrepreneurial thinking (and entre-
preneurial doing) throughout IDEO’s eight global offices. He focuses
on incubating start-ups within IDEO and spinning them out to become
independent companies. With a background in engineering and design, he
founded Skyline, a toy invention company acquired by IDEO and now the
firm’s Toy Lab. Mr. Boyle’s experience includes the invention and licensing
of more than 150 toys and consumer products. Additionally, Mr. Boyle
stewards key client relationships such as PepsiCo and ConAgra Foods. He
is also one of IDEO’s spokesmen: he is a highly requested public speaker,
has published articles on brainstorming and innovation in the workplace
on ABCnews.com, and co-authored The Klutz Book of Inventions. He is
a consulting associate professor at Stanford’s d.School where he teaches
a class he started called “From Play to Innovation,” and he was recently
named Stanford Knight Favorite Professor. He also sits on the board of
the National Institute for Play. Mr. Boyle holds an M.S. from the Joint
Program for Design at Stanford, as well as a B.S. in mechanical engineering
from Michigan State.
Richard Brenner, Ph.D., is assistant administrator for technology transfer
at the Agricultural Research Service (ARS), representing the Secretary of
Agriculture on issues pertaining to the management of intellectual property
arising from U.S. Department of Agriculture (USDA) research, and with
delegated authority for licensing inventions developed through intramural
research from any of the USDA agencies. Dr. Brenner is the agency repre-
sentative to the Federal Laboratory Consortium (FLC) for USDA and the
Interagency Working Group for Technology Transfer convened monthly
by the Department of Commerce; he also represents USDA on the White
House Innovation and Entrepreneurship working group, established by
the Obama administration in December 2009. Career awards include
Outstanding Senior Scientist, USDA Award for Superior Service, ARS
Technology Transfer Awards, an FLC Technology Transfer Award, and the
“Pollution Prevention Project of the Year” award in 1999 under the Stra-
OCR for page 87
87
APPENDIX B
tegic Environmental Research and Development Program (Department of
Defense, Department of Energy, and Environmental Protection Agency).
In 2008, he received a Senior Executive Service, Presidential Meritorious
Service Award for his career accomplishments and, in 2010, the FLC Out-
standing Technology Transfer Professional of the Year Award. He received
his Ph.D. in medical entomology at Cornell University.
Elaine Champagne, Ph.D., serves as research leader of the Food Processing
& Sensory Quality Research Unit at ARS in New Orleans, Louisiana. She
leads a multidisciplinary team conducting research ranging from the sensory
and processing quality of rice, peanuts, and fruit to the prevention of off-
flavor in catfish aquaculture via bioremediation to the prevention of child-
hood obesity. Dr. Champagne has produced more than 100 peer-reviewed
publications focused on adding nutritional, functional, and sensory value
to rice. In addition, she has helped find new uses for rice and supported the
development of value-added products. Dr. Champagne is an active member
of the American Association of Cereal Chemists International (AACCI)
and has contributed to this organization by serving as the chair of the Rice
Milling and Quality Technical Committee (1994–2001), establishing and
co-directing the AACCI short course “Rice Milling & Technology,” serv-
ing as associate editor for Cereal Chemistry since 1995, organizing symposia
for the Rice Division, and serving as editor for the third edition of the
renowned monograph Rice: Chemistry and Technology.
Fergus M. Clydesdale, Ph.D., serves as distinguished university professor,
Department of Food Science, and director of the University of Massachu-
setts Amherst Food Science Policy Alliance, which he founded in 2004.
From 1988 to 2008, he was head of the Department of Food Science, which
at the time of his retirement was ranked nationally among the top three
university food science departments in research and the top department in
the University of Massachusetts Amherst in student satisfaction. Recently
elected a fellow of the American Institute of Nutrition, he is now a fellow of
the four societies in the field of food science and nutrition. Dr. Clydesdale
also serves on several advisory and editorial boards and was appointed as a
subject matter expert on research priorities for the Center for Food Safety
and Applied Nutrition (CFSAN) subcommittee for the Food and Drug
Administration’s (FDA’s) Science Board in 2009. He has served on numer-
ous projects of the Institute of Medicine (IOM) including the Committee
on Use of Dietary Reference Intakes in Nutrition Labeling, Committee on
OCR for page 88
88 LEVERAGING FOOD TECHNOLOGY
Opportunities in the Nutrition and Food Sciences, and chair of the Food
Forum and Food and Nutrition Board. Dr. Clydesdale currently serves as
chair of the Board of Trustees for International Life Sciences Institute (ILSI)
North America, on the board of Sensient Technology, Inc., and on the
technical advisory board or as a consultant for a number of food industry
groups. Dr. Clydesdale earned his B.A. and M.A. from the University of
Toronto and his Ph.D. from the University of Massachusetts.
Michael Doyle, Ph.D., is regents professor of food microbiology and
director of the Center for Food Safety at the University of Georgia. He is
an active researcher in the area of food safety and security and works closely
with the food industry, government agencies, and consumer groups on
issues related to the microbiological safety of foods. His research focuses on
developing methods to detect and control foodborne bacterial pathogens
at all levels of the food continuum, from the farm to the table. He is inter-
nationally acknowledged as a leading authority on foodborne pathogens, is
a member of the IOM, and is chair of the Food Forum.
Jennifer O. Fisher, Ph.D., is associate professor in the Department of
Public Health at Temple University and a research scientist at the Temple
University Center for Obesity Research and Education where she directs
the Family Eating Laboratory. Dr. Fisher’s research focuses on the develop-
ment of eating behavior during infancy and early childhood. The broad goal
of her research is to understand how early eating environments influence
child behavioral controls of food intake and health outcomes, particularly
overweight. Her efforts focus on the role of the family environment as a first
and fundamental context in which eating habits develop. She is currently
conducting research to understand individual differences in children’s appe-
tite regulation and to develop interventions for caregivers of preschoolers
that emphasize behavioral and environmental strategies for healthy child
portion sizes. Her work has received national media coverage by the New
York Times, the Scientific American Frontiers Series on PBS, and more
recently, the Discovery Health Channel. Dr. Fisher was the 2006 recipient
of the Alex Malspina Future Leader Award given by ILSI North America.
She holds graduate degrees in nutrition from the University of Illinois and
from the Pennsylvania State University.
Frank Flora, Ph.D., is senior national program leader, Product Quality/
New Products & Processes for ARS, where he provides leadership, coordina-
OCR for page 89
89
APPENDIX B
tion, direction, and resource allocation for the agency’s $80 million national
research program related to agricultural product quality maintenance and
assessment, value-added food and fiber processing, and biobased products.
Prior to joining ARS in 1998, he served as national program leader, Food
Science & Technology, for USDA’s Cooperative State Research, Education,
and Extension Service. Before joining USDA in 1989, he served in research
and technical management positions with American Home Foods, the
Coca-Cola Company, and McCormick and Company; as assistant profes-
sor of food processing research in the Department of Food Science at the
University of Georgia Agricultural Experiment Station in Griffin; and as a
food technologist with the FDA in Washington, D.C. Dr. Flora earned a
Ph.D. in food science from the University of Maryland and a certificate in
management from Susquehanna University. He is a professional member
and fellow of the Institute of Food Technologists (IFT).
Gary D. Foster, Ph.D., is professor of medicine and public health and
director of the Center for Obesity Research and Education at Temple
University. He is a clinical health psychologist with expertise in applying
behavioral theory to the clinical problems of adherence to treatment in
clinical and community settings. His research interests include evaluating
behavioral strategies to improve adherence in combination with pharma-
cologic and surgical approaches to the management of chronic conditions,
such as diabetes and obesity. He has authored or coauthored more than 100
scientific publications and 2 books on the etiology and treatment of obesity.
Dr. Foster has been a frequent presenter at national and international scien-
tific meetings. He also has considerable clinical experience treating patients
in individual and group settings for more than 20 years. Dr. Foster has
received numerous awards and honors including Outstanding Contribu-
tions to Health Psychology from the American Psychological Association.
Van S. Hubbard, M.D., Ph.D., is director of the NIH Division of Nutri-
tion Research Coordination (DNRC). He is responsible for the coordina-
tion of nutritional sciences, obesity, and physical activity research at NIH
(more than $1 billion) and participates as DNRC or NIH representative at
NIH, Department of Health and Human Services (HHS), or interdepart-
mental committees dealing with nutrition, obesity, and physical activity
programs. His other responsibilities include establishing and maintaining
a liaison with professional societies and with other federal and nonfederal
organizations involved in nutritional sciences, obesity, and physical activity
OCR for page 90
90 LEVERAGING FOOD TECHNOLOGY
research and training and helping to promote awareness and interaction of
activities across HHS agencies. He received his Ph.D. in biochemistry and
his M.D. from the Medical College of Virginia, Virginia Commonwealth
University, Richmond.
David R. Just, Ph.D., is associate professor and director of graduate studies
in the Charles H. Dyson School of Applied Economics and Management
at Cornell University. Dr. Just is also co-director of the Cornell Center for
Behavioral Economics in Child Nutrition. His research interests focus on
the use of information and, more particularly, how differences in human
capital and information availability affect decisions. Other areas of interest
include the introduction of food psychology in the design of food assistance
programs, product perception, and the impact of family interactions on
purchasing behavior. His work on behavioral economics and the school
lunch program has shown how low-cost solutions can lead school children
to make more healthful choices without reducing the overall availability of
choices. His research has been widely recognized, winning the American
Journal of Agricultural Economics Outstanding Journal Article and being
cited by Discover Magazine as one of the top science stories of 2006. Dr. Just
received his Ph.D. from the University of California, Berkeley.
Carol Kellar, M.B.A., is the senior director, Quality, Scientific, and Regu-
latory Affairs, at Kraft Foods. She has responsibility for the oversight of
the company’s North American Quality Management System across the
value chain as well as for scientific and regulatory affairs. She works closely
with businesses, research development and quality, and manufacturing to
set quality strategy and provide regulatory, quality program, and sanita-
tion expertise. She is a member of the Institute of Food Technologists, the
American Society for Quality, and the Quality Executive Board. She has
been in her current role since August 2006. Previously, Ms. Kellar served
in a cross-functional assignment as the research and development (R&D)
director of North America Grocery and Global Enhancers where she led
the product development organization. She received her B.S. degree in food
science from the Pennsylvania State University and her M.B.A. from the
University of North Carolina.
Molly Kretsch, Ph.D., R.D., is the USDA’s Agricultural Research Service
deputy administrator providing national scientific and technical leadership
for program planning, coordination, review, and evaluation of the ARS
OCR for page 91
91
APPENDIX B
intramural research programs in Human Nutrition, Food Safety, and Qual-
ity and Utilization of Agricultural Products. Collateral duties over the past
year included serving as the senior adviser to the USDA under secretary and
chief scientist for Research, Education, and Economics (REE) in the prior-
ity areas of nutrition and food safety. Recently, she represented REE on the
First Lady’s Childhood Obesity initiative “Let’s Move,” the President’s Task
Force on Child Obesity, and the President’s Food Safety Working Group.
Also, she has served as the ARS national program leader for human nutri-
tion. providing programmatic leadership to the internationally recognized
USDA human nutrition research centers; a research scientist at the USDA
Western Human Nutrition Research Center; and an adjunct associate pro-
fessor at the University of California, Davis. Dr. Kretsch is a member of a
number of professional organizations including the American Society for
Nutrition and the American Dietetic Association. She received her R.D.
from the University of California Medical Center at San Francisco and her
Ph.D. in nutritional sciences from the University of California at Davis; she
completed a postgraduate fellowship in human nutrition at the University
of California at Berkeley.
Margaret (Marge) Leahy, Ph.D., is director of health and wellness science
at the Coca-Cola Company. Currently she manages a food and nutrition
science team within the Scientific and Regulatory Affairs Group, supporting
global initiatives. She serves on the IOM Food and Nutrition Board’s Food
Forum. She also serves on many industry trade association committees,
including those of the American Heart Association, International Life Sci-
ences Institute, the International Food Information Council, the American
Beverage Association, and the Juice Products Association. Previous to join-
ing the Coca-Cola Company, she worked at Ocean Spray Cranberries. She
has served on committees for the National Food Products Association, the
Grocery Manufacturers of America, the Institute of Food Technologists,
and the American Chemical Society. Dr. Leahy earned her Ph.D. and M.S.
degrees in food science from the University of Minnesota and a B.S. degree
in biology from the University of Missouri.
Richard D. Mattes, Ph.D., M.P.H., R.D., is a distinguished professor
of foods and nutrition at Purdue University, adjunct associate professor
of medicine at the Indiana University School of Medicine, and affiliated
scientist at the Monell Chemical Senses Center. His research focuses on the
areas of hunger and satiety, regulation of food intake in humans, food pref-
OCR for page 92
92 LEVERAGING FOOD TECHNOLOGY
erences, human cephalic phase responses, and taste and smell. At Purdue
University, Dr. Mattes is the director of the Ingestive Behavior Research
Center and chair of the Human Subjects Review Committee. He also
holds numerous external responsibilities including associate editor of four
journals: American Journal of Clinical Nutrition; British Journal of Nutrition;
Ear, Nose and Throat Journal; and Flavour. Dr. Mattes is secretary of the
Rose Marie Pangborn Sensory Science Scholarship Fund. He has received
multiple awards, most recently including the Elaine R. Monsen Award for
Outstanding Research Literature from the American Dietetic Association
and the Provost’s Outstanding Graduate Mentor Award. He has authored
more than 200 publications. Dr. Mattes earned an undergraduate degree in
biology and a master’s degree in public health from the University of Michi-
gan as well as a doctoral degree in human nutrition from Cornell University.
He conducted postdoctoral studies at the Memorial Sloan-Kettering Cancer
Center and the Monell Chemical Senses Center.
Tara McHugh, Ph.D., is presently research leader of the Processed Foods
Research Unit at ARS working out of the Albany, California, Western
Regional Research Center. She oversees the unit’s research program on
enhancing the marketability and healthfulness of specialty crops and their
by-products. Dr. McHugh’s team has developed and applied a variety of new
technologies to enhance the healthfulness of these agricultural materials,
including extrusion, forming, starch molding, ultraviolet treatment, infra-
red processing, microwave processing, solar dehydration, and casting. She
has a reputation as a leader in the fields of edible films and coatings as well as
new technologies for the production of healthful, convenient, restructured
food products. Dr. McHugh first became interested in edible film technol-
ogy at University of California, Davis, where she did her doctoral disserta-
tion on whey protein edible films. Dr. McHugh is also an affiliate faculty
member for the National Aeronautics and Space Administration (NASA)
Food Technology Commercial Space Center. She has received numerous
awards for her innovative research program, some of which include the
Presidential Early Career Award for Scientists and Engineers, two USDA
Secretary Honors Awards for Superior Service, the Federal Laboratories
Consortium Award for Excellence in Technology Transfer, and the Popular
Science Best of What’s New Award.
Lydia Midness, R.D., is vice president of research and development in the
Center for Technology Creation at General Mills, Inc. Prior to assuming
OCR for page 93
93
APPENDIX B
her current position, she was vice president for Cereal Partners Worldwide
(CPW), a joint venture between Nestlé and General Mills, headquartered
in Switzerland. There she managed the Research & Development, Nutri-
tion, and Regulatory Affairs Organizations of CPW. Ms. Midness has held
a wide variety of R&D, marketing, and operations positions since joining
the company in 1984. She also holds two food design patents for cereal
extrusion technology. Ms. Midness earned her B.S. in nutrition and chem-
istry from the University of Wisconsin-Stout, her R.D. from the College of
Medicine at the University of Iowa Hospitals and Clinics, and her M.S. in
food science from the University of Minnesota.
Mohan Rao, Ph.D., is currently R&D senior director with Frito-Lay, a
division of PepsiCo. Dr. Rao has been with PepsiCo for the past 22 years.
He leads and supports technology and product development in the areas
of health and wellness, process engineering, rheology, extrusion, and pellet
products for Frito-Lay North America and worldwide. He administers the
recruiting program at Frito-Lay R&D and serves as a liaison to universities.
He has authored more than 60 refereed publications in food science and
engineering journals, has been awarded 16 patents, and has 5 book chapters
in the area of rheology and texture. Dr. Rao is currently editor of the Journal
of Texture Studies and is an adjunct professor, College of Engineering, Texas
A&M University, College Station. He is a fellow of the Institute of Food
Technologists (IFT) and was the recipient of the Outstanding Industrial
Scientist Award in 2005. In 2008, he was elected a fellow of the Interna-
tional Academy of Food Science & Technology. He continues to serve, as
an adviser or advisory board member of universities, for USDA on award-
ing grants, and FDA and IFT on food industry practices. He received his
Ph.D. in bioengineering from North Carolina State University at Raleigh.
Barbara J. Rolls, Ph.D., is professor of nutritional sciences and the
Helen A. Guthrie Chair in Nutrition at the Pennsylvania State University,
where she conducts research as the director of the Laboratory for the Study
of Human Ingestive Behavior. A veteran nutrition researcher, Dr. Rolls has
focused on the study of hunger and obesity for more than 30 years. Dr. Rolls
has served as president of both the Society for the Study of Ingestive Behav-
ior and the Obesity Society. She has also served on the Advisory Council
of the National Institute of Diabetes and Digestive and Kidney Diseases
(NIDDK) and the National Task Force on the Prevention and Treatment
of Obesity, and she was a recipient of a MERIT award from NIDDK.
OCR for page 94
94 LEVERAGING FOOD TECHNOLOGY
Published in numerous peer-reviewed journals, including the Journal of the
American Dietetic Association, the New England Journal of Medicine, Obesity,
and the American Journal of Clinical Nutrition, Dr. Rolls also sits on the edi-
torial board of Appetite. She was the 2010 recipient of the Obesity Society’s
George A. Bray Founders Award and was elected to the American Society
for Nutrition’s fellows class of 2011. Dr. Rolls is a graduate of the University
of Pennsylvania and received her Ph.D. in physiology from the University of
Cambridge, England. Before joining Penn State’s faculty, she was professor
of psychiatry at the Johns Hopkins University School of Medicine.
