FScN 8318 - Current Issues in Food Science

Course Description:
A graduate student core course intended to provide a n evaluation of current and critical issues affecting the food processing, food safety and nutrional health. Each year the topics may differ depending on both current events and available faculty. The course is divided into 3-4 week modules which will be lead by one or more faculty. Generally the first week of each module will be a presentation by the faculty with discussion by the class. The second session will be a critical discourse in a journal club style of key related research topics assigned to to each member of the class. Each student will be responsible to find 1 or 2 key research papers and address the value of those papers in class. The last session will be presentations by individual students either in Power Point or in role playing related to the subject area. Grading will be 50% based on contributions to the discussion and 50% for the final session of each module.

Student Performance Objectives:

At the end of the course the student will:

Apply critical thinking principles to understand and evaluate the controversies related to critical food science issues.
Learn to evaluate the role of scientific evidence related to those issues through a journal club style activity.
Be able to participate at a professional level in a debate over food science issues.
Become prepared to take the Ph.D. written preliminary exam if relevant to their program.

Grading:

Grading will be based on three things for each topic:

a. Asking questions and joining in the conversation. I will make available 5x7 cards onto which you can make notes of what you did to participate each week to be handed in at end of class. (20 points)

b. Evaluation of research paper topic assigned in each topic (30 points)

c. Power Point or role playing (50 points)

100 points for each topic - Total 400 points

: Final grade will be determined as follows: A, 95-100 %, A-, 90-94 %; B+, 85-89 %; B, % points; B-, 7% points; C+, 70-74 %; C-, 65-69 %; D+, 60-64 %; D, 55-59%; F < 55 %

Note that each instructor can modify how this will be done and will notify the students at the start as to the process.

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Course Topics

Topic 1 Jan 21 to Feb 11

Evaluation of the issues of adulterants in foods
with acrylamide as an example

Topic 1 Lecture files

Topic 1-a Regulation of adulterants 3 per page B&W

Topic 1-a Regulation of adulterants 3 per page color

Topic 1-b Acrylamide issue 3 per page B&W

Topic 1-b Acrylamide issue 3 per page color

Acrylamide

General Reading pdf and web pages

General

2004 Acrylamide Workshop

2004 Acrylamide in Food Workshop: Update

Scientific Issues, Uncertainties, and Research Strategies

April 13-15, 2004
Chicago, Illinois

click the link ABOVE to get the pdf of web page of each of these presentations or just click each link below.

This is the most up to date information.

Announcement [PDF]
Agenda [PDF]
Attendees [PDF]
Questions of Working Groups [PDF]

ad hoc Planning Committee’s List of High-Priority Data Needs [PDF]

Presentations

An EU Perspective on Acrylamide in Food
Martin Slayne, European Commission
HTML | PDF
Acrylamide in Food – Mitigation
Hans Lingnert, Swedish Institute for Food and Biotechnology
HTML | PDF
Mitigation Options: The FRI Acrylamide Program
Michael W. Pariza, Food Research Institute, University of Wisconsin–Madison
HTML | PDF
The Updated Exposure Assessment for Acrylamide
Michael DiNovi, Ph.D. and Donna Howard, Ph.D., FDA/CFSAN
HTML | PDF
Characterizing the Risks of Acrylamide in Food
George Gray, Harvard Center for Risk Analysis, Harvard School of Public Health
HTML | PDF
Update on FAPAS acrylamide series
Laurence Castle, Central Science Laboratory, York (UK)
HTML | PDF
Report on activities carried out by the European Commission’s Joint Research Centre
Thomas Wenzl and Elke Anklam, Institute for Reference Materials and Measurements (IRMM), Geel, Belgium
HTML | PDF | Data (Microsoft Excel)

Working Group Final Presentations

Working Group 1: Mechanisms of Formation and Methods of Mitigation
HTML | PDF
Working Group 2: Analytical Methodology
HTML | PDF
Working Group 3: Exposure and Biomarkers
HTML | PDF
Working Group 4: Toxicology and Metabolic Consequences
HTML | PDF
Working Group 5: Risk Communication
HTML | PDF
Working Group 6: Risk Characterization
HTML | PDF

Working Group Summary Reports

Working Group 1: Mechanisms of Formation and Methods of Mitigation
PDF
Working Group 2: Analytical Methodology
PDF
Working Group 3: Exposure and Biomarkers
PDF
Working Group 4: Toxicology and Metabolic Consequences
PDF
Working Group 5: Risk Communication
PDF
Working Group 6: Risk Characterization
PDF

The Early Stages of the Controversy

The early warning

The French Fry Connection

CSPI Letter to FDA

Rosen Defends Industry as doing no wrong

Letter to FDA against CSPI

Prop 65 Attack

Papers

Making French fries at < 100 micro g/Kg pdf

Swedish 2003 Epi study

WHO Issues on Acrylamide

Food Safety http://www.who.int/foodsafety/en/

Chemical Risks http://www.who.int/foodsafety/chem/en/

Acrylamde http://www.who.int/foodsafety/chem/chemicals/acrylamide/en/

IFST Web site

This website has tried to keep track of all publications and press releases since this issue began and is an excellent resource

IFST is providing a page of Acrylamide Information & News which will serve to keep readers informed about developments.

http://www.ifst.org/acrylmd.htm

FAO Acrylamide Infonet http://www.acrylamide-food.org

FAO update (contains refernced papers)- pdf

FDA Sites and Briefs

FDA Food Safety Network on acrylamide

FDA Web page

2004 exposure estimate

Current 2004 Action Plan

Levels in US Food Market

Univ. Maryland FDA Risk Analysis Web Site

Chem Abstract Data

University of Guelph Food Safety Network Fact Sheet 2002

Since the 1950s, acrylamide has been used in the manufacture of paper and
dyes and in the filtration of drinking water and wastewater. In April 2002,
Swedish researchers reported acrylamide in fried and baked starchy foods.
The presence of acrylamide in food was not known previously. Various
international researchers have since confirmed the Swedish study.
Acrylamide is formed in food mainly as a result of the reaction between the
amino acid asparagine (a building block of protein) and simple sugars.
Research indicates that more acrylamide is formed in food at the higher
temperatures (greater than 250ºF/ 120ºC) and longer cooking times used when
frying, deep-frying, broiling, baking and grilling. No acrylamide has been
found in boiled foods.
Researchers have discovered acrylamide in a wide range of heated foods. Of
the foods tested by Health Canada, potato chips and French fries tended to
contain the most acrylamide, while much lower levels were found in soft
breads and cereals. Significant concentrations of acrylamide have also been
found in some baby foods, snack foods other than potato chips, nuts and nut
butters, chocolate products, coffee and various dried foods.
Should I be concerned about acrylamide in food?
The Food and Drug Administration of the United States, the World Health
Organization (WHO) and many others have initiated studies to investigate the
potential risks of acrylamide in food. Health Canada has carried out
preliminary analyses of foods that may contain acrylamide and is
investigating the formation of acrylamide in food.
Prior to the discovery of acrylamide in foods, the main sources of exposure
to acrylamide in the general population were identified to be through
drinking water and tobacco smoking. On the basis of animal studies,
acrylamide is considered to be a probable human carcinogen although
scientists have yet to establish the relevance of these studies to human
health.
The health consequences of exposure to low levels of acrylamide found in
foods have not been thoroughly researched. While acrylamide has been shown
to cause cancer in laboratory animals, studies of humans exposed to
acrylamide through air and contact with their skin in industrial settings
found no evidence of cancer. Also, a recent study conducted in Sweden did
not find a connection between acrylamide in the diet of Swedish adults and
cancers of the large bowel, bladder or kidney. However, experts caution that
it is still too early to draw firm conclusions about cancer risks to humans
from acrylamide present in foods.
The WHO has organized an expert consultation to review and evaluate existing
research data relevant to establishing the health consequences of the
presence of acrylamide in foods. Toxicologists at Health Canada are
presently reviewing the available information on the toxicity of this
chemical.
What’s being done to reduce acrylamide levels in food?
Tests have demonstrated that the level of acrylamide can vary from one food
sample to the next, even in the same product from the same manufacturer.
Researchers are investigating if asparagine can be removed from products,
eliminating the reaction that causes acrylamide formation, or if acrylamide
can be removed from foods after it appears. Food processors may also be able
to reduce acrylamide levels in their products by choosing different raw
materials, such as a different variety of potatoes, or by changing their
processing procedures. Health Canada has advised the Canadian food industry
about the results of their research on acrylamide formation in foods, so
that action can be taken to minimize acrylamide levels in food products.
The WHO advises that food should not be cooked excessively, i.e. for too
long or at too high a temperature. However, food and particularly meat and
meat products, should be cooked thoroughly to destroy foodborne pathogens.
Health Canada recommends that consumers follow a healthy, balanced diet,
drawing from a variety of foods and consuming them in moderation.

Information Sources:

Coughlin, J. R. (2003). Acrylamide: What we have learned so far. Food
Technology 57 (2), 100.

http://www.ift.org/publications/docshop/ft_shop/02-03/02_03_pdfs/02-03-backp
age.pdf

Health Canada. (2003). Acrylamide and food. Retrieved April 22, 2003, from

http://www.hc-sc.gc.ca/food-aliment/cs-ipc/chha-edpcs/e_acrylamide_and_food.
html

Mitka, M. (2002). Fear of frying: Is acrylamide in foods a cancer risk? The
Journal of the American Medical Association, 288 (17), 2105-2106.

Mucci, L. A., Dickman, P. W., Steineck, G., Adami, H-O. & Augustsson, K.
(2003). Dietary acrylamide and cancer of the large bowel, kidney, and
bladder: Absence of an association in a population-based study in Sweden,
British Journal of Cancer, 88, 84-89.

Tareke, E., Rydberg, P., Karlsson, P., Eriksson, S., & Törnqvist, M. (2002).
Analysis of acrylamide, a carcinogen formed in heated foodstuffs. Journal of
Agricultural and Food Chemistry, 50, 4998-5006.

World Health Organization. (2003). Acrylamide. Retrieved April 22, 2003,

http://www.who.int/fsf/Acrylamide/Acrylamide_index.htm

For more information on acrylamide or other food safety topics, please call
the Food Safety Network toll-free at 1-866-50-FSNET or visit our website at
www.foodsafetynetwork.ca

Although we strive to make the information on this fact sheet helpful and
accurate, we make no representation or warranty, express or implied,
regarding such information, and disclaim all liability of any kind
whatsoever arising out of use of, or failure to use, such information or
errors or omissions on this fact sheet.

Other Links

EU database and links

UK Data base

UK Standards agency

UK -Standards pdf paper

General FDA background on Food Safety

Down load Useful Overview of Food Law

FDA Risk Analysis & Precaution

Univ. Maryland - FDA Risk assessment page

Marler Clark Law Firm

Topic 2

Preharvest Control of Pathogenic Microrganisms

Feb 18- March 4

Dr. Francisco Diez

Schedule

Feb 18 - Overview of Pre-harvest control of pathogens (eg, E. coli
O157:H7, Salmonella) Click ball for pdf file

Feb 25 - Student debate on the new Salmonella proposed rule

Mar 4 - Student presentations of papers in assigned area

Articles for presentation on March 4^th, 2005. click arrow for pdf copy

1. Wegener HC, Hald T, Lo Fo Wong D, Madsen M, Korsgaard H, Bager F, Gerner-Smidt P, and Molbak K. 2003. Salmonella control programs in Denmark. Emerg. Infect. Dis. 9:774-780.

2. Humphrey, T. 2001. Salmonella Typhimurium definitive type 104: A multi-resistant Salmonella. Int. J. Food Micro. 67:173-186.

3. Callaway TR, Anderson RC, Edrington TS, Genovese KJ, Harvey RB, Poole TL, and Nisbet DJ. 2004. Recent pre-harvest supplementation strategies to reduce carriage and shedding of zoonotic enteric bacterial pathogens in food animals. Anim Health Res Rev. 5:35-47.

4. Stevens, M P, van Diemen PM, Dziva F, Jones PW, and Wallis TS. 2002. Options for the control of enterohaemorrhagic Escherichia coli in ruminants. Microbiol. 148:3767-3778.

5. Newell DG, and Fearnley C. 2003. Sources of Campylobacter colonization in broiler chickens. Appl. Environ. Microbiol. 69:4343-4351.

Required Reading

Proposed Salmonellae Rule

AAM-ASM Report on Preharvest Food Safety and Security

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March 8 School of Public Health Workshop

"Who determines acceptable risk ?"
Coffman Union Theater 8:30 to 11

March 13-18 Spring Break

Topic 3

Consumer Acceptance of Functional Foods . March 11- April 8

Dr. Zata Vickers

To be developed

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Topic 4

Functional Foods, Dietary Supplements and Health Claims April 15 to May 6

Dr. Ted Labuza

Recently the FDA has proposed a new regulation that would dramatically change the way in which health claims will be allowed. The first two weeks will consist of lecture and discussion covering the history of nutritional labeling and health claims on foods and dietary supplements and the new regimen called functional foods. The 3rd week will consist of a journal club evaluation of research papers related to efficacy and safety of various dietary supplements. In the fourth week the students will be divided into three groups and will do a 30 minute power point presentation where they will choose one sides on the proposal in one of three areas.

A. The ADA Viewpoint

B. The Industry Viewpoint

C. The Consumer Advocate Group perspective

Lecture Material

to be developed

Readings

The Dietary Supplement Industry Overview

Adverse Events

OIG summary

Ephedra

FDA Web page on ephedra ban

FR final notice