WASHINGTON, DC – More exciting announcements are scheduled to take place during the American Bakers Association’s (ABA) 2016 Convention in Phoenix. On March 20, Grain Foods Foundation (GFF) experts will participate in a panel discussion, “Harnessing the Power of Research: What’s Next for the Grains Industry,” to share updates on the grain industry’s research journey. Moderated by ABA President & CEO Robb MacKie and GFF Executive Director Christine Cochran, the conversation will ground attendees in the work completed to date and then preview new announcements before laying out a path forward that ensures a strong scientific data pipeline for years to come.
The panel features Richard D. Mattes, MPH, Ph.D., RD, Distinguished Professor of Nutrition Science at Purdue University; Julie Miller Jones, Emeritus Professor of Nutrition at St. Catherine University, and Yanni Papanikolaou, VP Nutrition Research at Nutrition Impact.
“The research the Grain Foods Foundation is leading continues to give the industry valuable new data,” said MacKie. "As we learned in the just completed Dietary Guidelines, the baking industry has a great story to tell, but is trailing other categories in developing research. The panel will guide the industry to keep the research pipeline going to hopefully ensure an even stronger outcome in the 2020 Dietary Guidelines."
Dr. Mattes is a Distinguished Professor of Nutrition Science 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 preferences, human cephalic phase responses, and taste and smell. At Purdue University, Dr. Mattes is the Director of the University Public Health Program and the Ingestive Behavior Research Center. He has received multiple awards, most recently the Babcock-Hart Award from the Institute of Food Technologists. He has authored over 245 publications.
Julie Jones, a board certified and licensed nutritionist, received her B.S. degree from Iowa State University and her Ph.D. from the University of Minnesota. Currently, she is an emeritus professor of nutrition at St. Catherine University in St. Paul. She has twice been named St. Catherine's outstanding professor and was awarded the Myser Award by the alumnae as a professor "who made a difference in people's lives." She has been active in the food, nutrition, and grains community serving as president of the American Association of Cereal Chemistry (AACCI), Chair of the IFT Nutrition Division, and the American Society of Nutrition’s Task Force on Food Solutions. She received many awards and has been named an AACCI fellow and an academic fellow of ICC. Julie is a member of many scientific advisory boards including the Europe’s HealthGrain Project and the Grain Foods Foundation.
Yanni Papanikolaou previously worked for the Kellogg Company as Director of Nutrition Marketing in the USA, and Associate Director for Nutrition and Regulatory Affairs in Canada. At Kellogg he led strategy development and leveraged nutrition science to influence government bodies on policy development and in the creation of evidence-based consumer and health professional messaging. Yanni holds a Masters of Health Science in Public Health Nutrition and is completing a Ph.D. at University of Toronto focusing on nutrition and brain health. Yanni is an accomplished, peer-reviewed author in scientific/medical journals and book chapters, and has presented at major nutrition conferences worldwide.
The 2016 ABA Convention is taking place March 20 – March 23, at the Arizona Biltmore. As the premier annual gathering of the baking industry, top industry leaders will attend to hear from business and political speakers, learn about the latest trends, connect with industry colleagues, share ideas, and develop solutions on baking issues. More information and registration can be found at www.americanbakers.org/2016ABAConvention. Follow the convention with #PowerofBaking
Source: American Bakers Association