AOCS Professional Development Series

The following PowerPoint presentations appear on this inclusive CD-ROM. All presentations were presented at the trans Fats--Food For Thought, A One-Day Symposium on Issues and Compliance Strategies.

Nutritional Perspectives of trans Fats. J. Edward Hunter, Adjunct Professor, Department of Chemistry, University of Cincinnati, USA.

Trans Fatty Acids in Nutritional Labeling--July 11, 2003 Final Rule. Julie Schrimpf, Office of Nutritional Products, Labeling, and Dietary Supplements, Center for Food Safety and Applied Nutrition, The Food and Drug Administration, USA .

Analytical Methodology for Nutritional Labeling of trans Fat in Food. Keith Meyer, Kraft Fellow in Analytical Sciences, Kraft Foods R &D, USA.

AOCS Role in Clarifying the trans Methodology Issues. Chris Dayton, Research Scientist, Bunge Foods Corporation, USA.

European Response to trans Regulations. David Robinson, Consultant, Unilever, England.

Consumer Awareness and Reactions to trans Fat. Susan Borra, Senior Vice President, Nutrition and International Food Information Council (IFIC) Foundation, USA.

Reformulation for Low trans Table Spreads. Ted Pelloso, Senior Research Leader, ConAgra, USA.

Reformulation Strategies for Processed Foods. Lawrence P. Klemann, Research Principal, Kraft Foods Inc., USA.

PANEL DISCUSSION: Reformulation Strategy: New Technologies to Provide Solutions

Moderator: Robert M. Reeves, President, Institute of Shortening and Edible Oils, USA.

Panel Members:

Robert E. Wainwright, Technical Director, Cargill, USA.

Thomas R. Tiffany, Manager, Food Oils Food Applications/Technical Service, Archer Daniels Midland Co., USA.

Frank R. Kincs, Director, Shortening and Oil R &D, Bunge Foods Corp., USA.

Carl B. Heckel, Technical Services Manager, Aarhus United USA Inc., USA

Ted Pelloso, Senior Research Leader, ConAgra, USA.

Lawrence P. Klemann, Research Principal, Kraft Foods Inc., USA.

David Robinson, Consultant, Unilever, England.