2009 Belfort Lecture given by Dr. Glyn Phillips

Published: May 13, 2009

The 2009 Belfort Lecture was given by Dr. Glyn Philips Wednesday, May 13, 2009. The title of his presentation was "Tailoring Hydrocolloid Structures to Control Functionality". Dr. Phillips is currently Chairman of Research Transfer Ltd, Phillips Hydrocolloids Research Ltd, the Cellucon Trust and the Wrexham Gums and Stabilisers Conferences. He is a Fellow and Visiting Professor at Glyndwr University (formally the North East Wales Institute) and a Consultant to several industrial organizations, including the Association for the International Promotion of Gums. Professor Phillips is now Founder Executive Editor of the Journal Food Hydrocolloids, and has produced 55 books and (currently) 569 papers in leading scientific journals. He is also currently Editor-in-Chief of the Advances in Tissue Banking and Editor of the International Journal of Cell and Tissue Banking.

Also speaking were the following:

Dr. Madhav Yadav, Research Chemist from the USDA, ARS, Eastern Regional Research Center in Philadelphia. Dr. Yadav's presentation was titled "Corn Fiber Gum: Emulsifying Properties and Structure/Function Relationships". His current research interest is focused on the development of commercially viable value-added carbohydrate based co-products from agricultural residues and agricultural processing by-products.

Dr. Devin Rose, postdoctoral research associate at the National Center for Agriculture Utilization Research of the USDA. His presentations was titled "A Slowly Fermentable Dietary Fiber from Corn Bran", and his research is focused on the development of designer dietary fibers for optimum colonic health through chemical, enzymatic, and physical processing techniques.

Dr. Mario Ferruzzi, Associate Professor of Food Science and Foods & Nutrition at Purdue University and is currently an Associate Professor of Food Science and Nutrition. Dr Ferruzzi's main research interest are in phytochemical and botanical chemistry with emphasis on investigating the impact of food formulation and processing on the bioavailability of health promoting phytochemicals and gave a presentation "Phytochemicals: Physiological Significance and Bioavailability from Foods".

Dr. Fernanda San Martin is a faculty member of the Food Science Department at Purdue. Her research interests include the use of high pressure technologies in food processing and the encapsulation of bioactive compounds by high pressure homogenization. Her presentation was titled "Emulsification by High Pressure Homogenization".