Virginia Polytechnic Institute and State University

UPDATES AT VIRGINIA TECH

Happy Holidays!

 Interim Department Head

FST Department Head, Dr. Susan Sumner, has accepted the position of Associate Dean of Academic Programs for the College of Agriculture and Life Sciences at VA Tech. The department has made significant progress during her eight years of leadership, and she will be missed.

Dr. Joe Marcy is now serving as Interim Department Head for Food Science and Technology. He has been with the department for 20 years and teaches both the undergraduate Food Processing course and the graduate level Food Packaging course. His research areas include food chemistry and interactions of foods and packaging. With his experience and knowledge of departmental operations, he is certain to provide excellent leadership. Congratulations, Dr. Marcy!

Fall Commencement

Approximately 2,500 students will be honored Friday, December 19 th for completing their academic degrees. Eighteen students will receive Associate's degrees, and 1,479 students will complete their Bachelor's degrees. At the Graduate School ceremony, 772 students will receive Master's degrees, 6 students will complete their Ed.D, and 276 students will complete their Ph.D. degrees.

HOT TOPICS AND DAIRY ISSUES

Organic Certification

U.S. consumers are becoming more and more interested in eating a healthy diet. This trend includes organic food products and has led to increased availability of new organic products (both fresh and processed) that have been certified by the USDA. Products include fresh produce, whole grain products, and packaged foods that include breads, desserts, dairy products and pet food. These products are offered through food service restaurants and retail stores. Consumers have let it be known that they are willing to pay a higher price for organic food products, which has motivated brand owners to make them more readily available. The switch to organic is part of an effort to avoid pesticides and to eat fresher food products.

In 2006, consumer sales of organic products reached more than $16 billion with a growth rate of better than 20%. However, most people are unaware of the requirements for earning and retaining a USDA-certified label. In order for a food product to be organically certified, its manufacturer must be able to provide, on an ongoing basis, the origin of all food ingredients and flavorings. Additionally, the company must provide detailed quality and sourcing information that shows that the ingredients were grown without the conventional pesticides, artificial fertilizers, or sewage sludge for a sufficient period of time. They must also capture and maintain detailed manufacturing records that show that each organic food item has been minimally processed without using ionizing radiation or additives. Processing and handling during production, and transport of organic ingredients and products to and from the warehouse (as well as throughout the distribution network) must adhere to strict quality control methods and testing procedures. There can be no commingling or cross-contamination with nonorganic processes that could compromise the integrity of the certified organic foods.

When organic and nonorganic foods are produced in the same plant, during the same shift, and often on the same production lines, processing must be isolated and managed according to USDA guidelines. This can be accomplished by following strict cleanup procedures, and quality testing confirmation after the completion of nonorganic processing and before beginning organic processing. Some manufacturers assign specially designated organic-only production lines (with added equipment and operator costs) to ensure isolated processing.

Varying levels of organic USDA certifications exist and may appear on the product's organic label. USDA seal designations are based on the ability of a manufacturer to establish a record keeping audit trail that proves that the food has been processed and handled according to organic standards. The manufacturer must demonstrate that a product contains an allowable majority of organic ingredients, based on organic ingredient thresholds of 70, 95 or 100% of the product's ingredient list.

Food product recalls have resulted in increased public scrutiny of the food industry and have led to an ongoing evaluation of the auditability of sourcing, handling, manufacturing, and labeling practices as well as processing procedures from growers and harvesters, manufacturers, distributors, and retailers.

In 1990, USDA introduced organic product certification guidelines as part of the Organic Foods Production Act. A new level of standards and guidance was introduced in 1992 as part of the National Organic Program Standards. However, public opinion of food quality and health concerns sets a higher standard of expectation than even the USDA's regulatory levels of compliance. In response, brand owners have placed strict quality and procedural mandates on their own food processing plants, ingredient suppliers, and private label food processors in order to adhere to their own internal best practices.

USDA organic guidelines will continue to evolve, refining and redefining the necessary guidelines and best practices associated with providing organic versus “industrial” foods. Current standards have been targeted by growers, suppliers, manufacturers and retailers who contend that they're too strict and that growing consumer demand for organic foods is already greater than their ability to deliver.

Sustainable Packaging

In the retail and consumer sections of food production, packaging plays a key role in reducing food spoilage and loss. Sustainable packaging options are needed to keep food fresh and reduce waste from the manufacturer to the consumer's home.

Ecolean, a Swedish packaging firm, has developed an environmentally friendly packaging for dairy products such as milk, yogurt and cream. It consists of 40% chalk, air and plastic. Manufacture requires fewer raw materials and less energy, and there is less waste volume. Only a minute amount of plastic, diluted with chalk, is needed for each package, which weighs about half the amount of equivalent sized dairy packaging. The total amount of plastic in the entire package is about the same as the amount used in the screw cap of a conventional milk bottle. When empty, the package is as flat as an envelope, requiring minimal space.

Xylophane, another Swedish packaging firm, has developed an environmentally friendly barrier material that helps preserve food. Xylophane's plastic is developed from xylan, a hemi cellulose. Hemi cellulose is a natural carbohydrate found in residue from the forestry and agricultural industries. It provides excellent protection against oxygen, grease and odors and it is biodegradable, forming carbon dioxide and water upon degradation. It can also be “painted” onto cardboard to create a stronger product.