Health and nutrition
A Snack is Born: The Food Production Development Story
Fadi Aramouni, Professor of Food Science
About 12,000–15,000 new food products are introduced into the market each year. The average time spent on developing a new food product is about 2 years, with a potential cost of more than $1 Million! Yet the failure rate is 90%-95%! This presentation will take you into the world of new food products from the concept stage to commercialization.
Beneficial Role of Plant Chemicals in Vegetables and Fruits
George Wang, Associate Professor of Human Nutrition
Plant food intake is inversely correlated with risk of several chronic diseases including cancer. In addition to fibers, plant chemicals presented in vegetables and fruits appear to be responsible for these health benefits through a variety of mechanisms. This seminar will focus on mechanisms of healthy benefits. Furthermore, US legal requirements for active plant chemicals on market as dietary supplement will be discussed.
Food Safety and Security
Curtis L. Kastner, Director of the Food Science Institute
The presentation covers the interdisciplinary Food Safety and Security initiatives at Kansas State University. The initiatives in the National and Agricultural Biosecurity Center, Food Safety Consortium, Food Science Institute, Biosecurity Research Institute, Food Safety Network, and the National Plant Diagnostic Network are summarized.
Starting in the 1970’s, Kansas State University researchers focused on methods development for the isolation, detection, and quantification of microbial and chemical hazards and the technologies required to eliminate those hazards. That research has resulted in significant information and technology transfer (i.e., steam pasteurization of beef carcasses). More recently, educational, communication, biosecurity exercise, risk assessment, historical, economic, policy, and trade initiatives have laid the foundation for reaping additional insights. Because of these research efforts, K-State continues to help train the next generation of scientists who will assure that the United States is prepared to face food safety challenges, either natural or intentional, for decades to come. The new 100+K square foot BSL3 Biosecurity Research Institute will further enhance all activities.
Our food safety research has prepared us to address food security issues that may be the result of bioterrorism and/or natural disasters. The combination of initiatives has equipped us to address and communicate solutions to the interdisciplinary challenges in today’s changing world. Continued efforts will allow us to fully capitalize on the recent interdisciplinary applications synergy and that will ensure optimum utilization of K-State’s outputs to comprehensively address food security as well as food safety issues. The integration of outputs continues to be adapted to address tomorrow’s as well as today’s challenges.
Healthy Body Weight and Cancer Prevention
George Wang
The obesity and overweight rates in adults and youths are growing since the past 20 years in the states. High prevalence of overweight and obesity can be explained by a lifestyle characterized with over-consumption of energy combined with low physical activity. There is ample evidence that healthy body weight via decreasing calorie intake and increasing physical activity reduces cancer risk. Therefore, for many individuals, it would be advisable to maintain weight within the normal range to reduce their risk of cancer. This lecture will provide new information regarding weight control and cancer risk from a nutritional perspective. Furthermore, the current research works in the lecturer’s laboratory will be provided to understand the potential mechanisms by which weight control may prevent cancer in animal models. Understanding the relationship between body weight and cancer risk may help to keep health behavior for cancer prevention.
The Science of Exercise: Why We Are Meant to Move
Craig Harms, Associate Professor of Kinesiology
Our society is becoming increasingly sedentary. As a result, physical inactivity has lead to an alarming increase in sedentary related diseases. This lecture will focus on the physiologic perspective of why our bodies are meant to move and what happens to our bodies when they become more sedentary.