Virginia Polytechnic Institute and State University

Susan Duncan, Dairy and Sensory Evaluation

Bill Eigel,                Food Biochemistry

Joe Marcy:               Food Processing

Merle Pierson: Food Microbiology

 Sean O’Keefe: Food Chemistry

Susan Sumner:   Food Safety

Walter Hartman:    Dairy Plant Manager whartman@vt.edu

Kim Waterman:  Dairy Chemistry    kwater@vt.edu

UPDATES AT VIRGINIA TECH

Dairy Quality Control Conference Postponed

The 19 th Annual Dairy Quality Control Conference has been postponed due to conflicts with speakers' schedules. We plan to host the conference as soon as we can arrange a more opportune date. We appreciate your continued interest in the event and hope we haven't greatly disrupted your plans for attending.

Tech Hosts 5th Annual Governor's School for Agriculture

Ninety-six junior and senior high school students from across the Commonwealth participated in this year's Governor's School for Agriculture, held at VA Tech from July 3 – 30.

The one-month summer residential program for gifted students interested in agriculture and natural resources provides hands-on, cutting edge, scientific and academic instruction to future leaders and scientists. The program is designed to develop their understanding of the scope, opportunities, and challenges in the broad fields of agriculture, human health, natural resources, and natural sciences.

Students chose from sets of classes concentrating on animal science, natural resources, veterinary medicine, food science, plant science, and agricultural economics. Each major was divided into groups to undertake a research project that culminated in a symposium and poster session on the last day the school. Students were also responsible for designing a brochure containing their research findings.

Sixteen students were assigned to the Food Science and Technology major, based on their interests. Students completed a specialized course designed to provide major-specific instruction and to prepare them to work on a major-specific project.

Food Science research projects included: Predicting popping efficiency of popcorn kernels using ultrasound; fine scale measurement of tomatoes to determine surface area available for bacterial attachment; influence of packaging atmosphere on shelf life and quality of plain and blueberry yogurt; effect of consumption of dairy foods on weight management.

Although the school curriculum is intense, students also participated in a variety of recreational activities, field trips, and industry tours during the 28 days.

Consistently ranked by the National Science Foundation among the top 10 institutions in agricultural research, Virginia Tech's College of Agriculture and Life Sciences offers students the opportunity to learn from some of the world's leading scientists. The college's comprehensive curriculum gives students a balanced education that ranges from studying basic life science processes to economics to human health. The college is a national leader in incorporating technology, biotechnology, computer applications, and other recent scientific advances into its teaching program.

HOT TOPICS AND DAIRY ISSUES

Symposium - Milk Genomics & Human Health

Davis , CA – International experts in nutrition, genomics, bioinformatics and milk will gather in Napa California again this fall to address the status of milk-specific genomic research at the 2 nd International Symposium on Milk Genomics and Human Health. The event, to be held November 10 – 22, 2005 at the COPIA Center for Wine, Food & the Arts in Napa , is sponsored by the California Dairy Research Foundation.

The program will feature four sessions over the 2-day period addressing such topics as comparative lactation biology; deconstructing milk for health values; milk components and the prevention of metabolic disease; and updates from participants in the International Genomics Consortium.

Invited speakers include Martin Grigorov of the Nestlé Research Center in Switzerland, Michael Zemel of the University of Tennessee, Margaret (Peggy) Neville of the University of Colorado Health Services Center, Floyd Schanbacher of Ohio State University, Robert Ward of Utah State University and Carlito Lebrilla, J. Bruce German, Matthew Lange and Juan Medrano of the University of California at Davis. Additional speakers will be announced.

The inaugural Milk Genomics Symposium attracted researchers from 11 countries to discuss the future of genomic research into milk and its health benefits and led to the development of an International Milk Genomics Consortium. The Consortium's goals include leveraging existing resources for the assembly of genetic instructions for milk molecules, linking the scientific community for a better understanding of the biological values of milk, creating tools for an interactive, Web data exchange, coordination of pre-competitive research to develop baseline data, and providing a foundation for the development of exclusive/competitive research. Information about the Milk Genomics Consortium can be obtained by emailing info@cdrf.org.

Symposium registration is $245 through September 6, 2005 and $295 thereafter and includes all program materials and daytime meals as well as a COPIA tour and Thursday night dinner in Napa . Members of the Milk Genomics Consortium can register at the 2004 rate of $225 through September 6 and $275 thereafter. For registration information, contact symposium coordinator Jennifer Giambroni at info@cdrf.org or (415) 254-4549.

SOURCE: The California Dairy Research Foundation

Quaker Offers New Milk Beverage

8/09/2005-There's a new addition to PepsiCo's non-carbonated beverage portfolio -- a line of flavored milk beverages called Quaker Milk Chillers. They're made with 2% reduced-fat milk and fortified with calcium and 7 essential vitamins. Available in three flavors -- chocolate, strawberry and vanilla -- Quaker Milk Chillers will hit stores in the Northeast and Mid-Atlantic United States in mid-August.
"Many people want the health benefits of milk but they don't like the taste of plain milk. Quaker Milk Chillers enable them to get many of milk's nutrients in the form of a great-tasting beverage without all of the calories and sugar found in most flavored milks," said Chad Dick, director of marketing innovation, Pepsi-Cola North America. Quaker Milk Chillers will be available in 14-ounce single-serve plastic bottles in convenience stores, grocery stores, drug stores, mass merchandisers, school vending machines and select foodservice accounts. They are sweetened with a blend of natural and no-calorie sweeteners including sucrose, sucralose (Splenda), and acesulfame potassium. They have a similar nutritional profile to plain 2% reduced fat milk and qualify for PepsiCo's Smart Spot(TM) symbol because they contain 45-50% less sugar than the leading flavored milks and are an excellent source of calcium.
In addition, because they are produced using leading-edge aseptic technology, Quaker Milk Chillers have a six-month shelf life, which is significantly longer than that of most flavored milks and plain milk products (which can range from two weeks to three months).

SOURCE: IFT Daily News