National Academies Press: OpenBook

Nanotechnology in Food Products: Workshop Summary (2009)

Chapter: Appendix C: Speaker Biographies

« Previous: Appendix B: Workshop Participants
Suggested Citation:"Appendix C: Speaker Biographies." Institute of Medicine. 2009. Nanotechnology in Food Products: Workshop Summary. Washington, DC: The National Academies Press. doi: 10.17226/12633.
Page 131
Suggested Citation:"Appendix C: Speaker Biographies." Institute of Medicine. 2009. Nanotechnology in Food Products: Workshop Summary. Washington, DC: The National Academies Press. doi: 10.17226/12633.
Page 132
Suggested Citation:"Appendix C: Speaker Biographies." Institute of Medicine. 2009. Nanotechnology in Food Products: Workshop Summary. Washington, DC: The National Academies Press. doi: 10.17226/12633.
Page 133
Suggested Citation:"Appendix C: Speaker Biographies." Institute of Medicine. 2009. Nanotechnology in Food Products: Workshop Summary. Washington, DC: The National Academies Press. doi: 10.17226/12633.
Page 134

Below is the uncorrected machine-read text of this chapter, intended to provide our own search engines and external engines with highly rich, chapter-representative searchable text of each book. Because it is UNCORRECTED material, please consider the following text as a useful but insufficient proxy for the authoritative book pages.

C Speaker Biographies José Miguel Aguilera, Ph.D., is Professor of Food Engineering at the P. Universidad Católica de Chile in Santiago. He has contributed to food technology and engineering, specifically the study of food microstruc- ture, undertaking research in areas such as structure-property relation- ships in foods and biomaterials; applications of modern microscopy techniques; and modeling and quantitation of microstructural changes in foods. Dr. Aguilera is associate editor of the Journal of Food Science and is a member of the editorial board of Food Biophysics and Trends in Food Science & Technology, among others. He also serves as a consult- ant to the Nestlé Research Center and to Unilever. Carl A. Batt, Ph.D., is Liberty Hyde Bailey Professor of Food Science and codirector of the Nanobiotechnology Center (NBTC), and Director of the Cornell University/Ludwig Institute for Cancer Research Partner- ship. He is cofounder and former director of the Nanobiotechnology Center and serves as the faculty mentor for all Public Service Center edu- cational programs, which span from pre-K through graduate education. In collaboration with community partners, Dr. Batt has established sci- ence clubs in three rural middle schools that are focused on getting young women excited about science, and is the founder of the webzine, Nanooze, that is distributed throughout the United States and translated into three other languages. Fred H. Degnan, joined King & Spalding’s food and drug practice in 1988 after an 11-year career in the Food and Drug Administration’s Of- fice of General Counsel. Since 1989 he has taught food and drug law at the Catholic University of America where he serves as a Distinguished Lecturer. He has numerous publications including the book FDA’s 131

132 NANOTECHNOLOGY IN FOOD PRODUCTS Creative Application of the Law (2d ed., 2006). While at FDA he re- ceived the agency’s highest awards and in 2002 received the FDLI Dis- tinguished Leadership award. He has consistently been recognized in numerous independently conducted surveys as being among the nation’s top food and drug lawyers. Michael Doyle, Ph.D., is Regents Professor of Food Microbiology and director of the University of Georgia Center for Food Safety. His re- search focuses on developing methods to detect and control foodborne bacterial pathogens at all levels of the food continuum, from the farm to the table. He is internationally acknowledged as a leading authority on foodborne pathogens. Jean Halloran is Director of Food Policy Initiatives at Consumers Un- ion, publisher of Consumer Reports. Ms. Halloran is responsible for de- veloping policy and staff initiatives on biotechnology, mad cow disease prevention, mercury in fish, and meat and produce contamination. She presently serves on the U.S. State Department’s Advisory Committee on International Economic Policy, and formerly served on the National Academy of Sciences’ Board on Agriculture and Natural Resources. Ms. Halloran helped organize the Trans Atlantic Consumer Dialogue (TACD), a coalition of groups in Europe and the United States and serves as its U.S. liaison point. She represented Consumers International at Codex Alimentarius in negotiations that developed standards for safety assessment of genetically engineered foods. Frans Kampers, Ph.D., is co-coordinator of research on nanotechnology in food at Wageningen UR, The Netherlands. He is also director of BioNT, the virtual centre for bio-nanotechnology in Wageningen. He is one of the initiators of the Nano4Food conference and is actively involved in the organization of new funding programs in The Netherlands. Dr. Kampers is a former member of the Dutch agricultural research organization where he was department head and investigative leader of instrumentation and measurement technology. He is frequently interviewed and invited to speak on the subject of nanotechnology in food.

APPENDIX C 133 Julia Moore is Deputy Director of the Project on Emerging Nanotech- nologies, a joint initiative of the Woodrow Wilson International Center for Scholars and The Pew Charitable Trusts. The project is designed to help businesses, governments, and the public anticipate and manage the possible health and environmental implications of nanotechnology. For- merly, she was Senior Advisor in the Office of International Science and Engineering at the National Science Foundation (NSF) and she was Di- rector of Legislative & Public Affairs at NSF. Martin A. Philbert, Ph.D., is Professor of Environmental Sciences, and Senior Associate Dean for Research at the University of Michigan, School of Public Health. Dr. Philbert’s research interests include the de- velopment of nanotechnology for intracellular measurement of bio- chemicals and ions, and for the early detection and treatment of brain tumors. He is the recipient of the 2001 Society of Toxicology Achieve- ment Award. Dr. Philbert provides consultation to the National Cancer Institute, National Institute of Environmental Health Sciences, the Na- tional Toxicology Program, and is a scientific advisor to the International Life Sciences Institute in Washington, DC. Laura Tarantino, Ph.D., is Director of the Office of Food Additive Safety in the Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration. The Office of Food Additive Safety is respon- sible for managing the safety evaluation of substances added to food, including food and color additives and substances that are Generally Recognized as Safe (GRAS) as well as of new plant varieties developed using recombinant DNA methods. Dr. Tarantino has been involved in the development and implementation of regulatory policies pertaining to food and color additives and GRAS ingredients, food irradiation, and new food varieties developed using methods of modern biotechnology. Jochen Weiss, Ph.D., is Professor of Food Science at the University of Hohenheim in Germany. His current research interest is in the area of fabrication of novel colloidal and nanostructures that can be used as en- capsulation or delivery systems of functional food ingredients. In addi- tion, he investigates the application of high-intensity ultrasound for use in food structuring and processing. Dr. Weiss is the recipient of the 2007 Institute of Food Technologists Young Scientist Samuel L. Prescott Award.

134 NANOTECHNOLOGY IN FOOD PRODUCTS Rickey Yada, Ph.D., is Professor in the Department of Food Science and a Canada Research Chair in Food Protein Structure at the University of Guelph. He is also Scientific Director of the Advanced Foods and Ma- terials Network within the Networks of Centres of Excellence Program (NCE) of Canada. His primary research focus is structure-dynamics- function relations of food-related proteins. Dr. Yada is a Fellow of the Canadian Institute of Food Science and Technology and of the Interna- tional Academy, International Union of Food Science and Technology and was a member of the Royal Society of Canada Expert Panel on the Future of Food Biotechnology.

Next: Appendix D: Acronyms and Abbreviations »
Nanotechnology in Food Products: Workshop Summary Get This Book
Buy Paperback | $35.50 Buy Ebook | $28.99
MyNAP members save 10% online.
Login or Register to save!
Download Free PDF

In the food industry, scientists are exploring the potential of nanotechnology to enhance the flavor and other sensory characteristics of foods, introduce antibacterial nanostructures into food packaging and encapsulate and deliver nutrients directly into targeted tissues, among other applications.

However, as with any new technology, along with the benefits, there is the potential for unanticipated adverse effects. There is still a great deal to learn about any health outcomes related to introducing nanosized materials into foods and food packaging materials. Developing nanotechnology into a safe, effective tool for use in food science and technology will require addressing these and other questions. Assuring consumer confidence will be equally important to the success of this new emerging technology.

The Institute of Medicine held a one-day workshop, summarized in this volume, to further explore the use of nanotechnology in food. Specifically, the workshop was organized around three primary topic areas: (1) the application of nanotechnology to food products; (2) the safety and efficacy of nanomaterials in food products; and (3) educating and informing consumers about the applications of nanotechnology to food products.

  1. ×

    Welcome to OpenBook!

    You're looking at OpenBook,'s online reading room since 1999. Based on feedback from you, our users, we've made some improvements that make it easier than ever to read thousands of publications on our website.

    Do you want to take a quick tour of the OpenBook's features?

    No Thanks Take a Tour »
  2. ×

    Show this book's table of contents, where you can jump to any chapter by name.

    « Back Next »
  3. ×

    ...or use these buttons to go back to the previous chapter or skip to the next one.

    « Back Next »
  4. ×

    Jump up to the previous page or down to the next one. Also, you can type in a page number and press Enter to go directly to that page in the book.

    « Back Next »
  5. ×

    To search the entire text of this book, type in your search term here and press Enter.

    « Back Next »
  6. ×

    Share a link to this book page on your preferred social network or via email.

    « Back Next »
  7. ×

    View our suggested citation for this chapter.

    « Back Next »
  8. ×

    Ready to take your reading offline? Click here to buy this book in print or download it as a free PDF, if available.

    « Back Next »
Stay Connected!