During the American Bakers Association (ABA) 2015 Fall Policy Conference in Washington, D.C., members of the Grain Foods Foundation (GFF) Scientific Advisory Board will return to the ABA stage on October 21 to discuss the newest updates on the state of grains science.
As a follow up discussion to the highly-praised panel dialogue at the ABA Convention, “Grains for Good Health: Where Does the Science Stand?” will feature GFF experts Victor Fulgoni, III, PhD, Founder and Senior Vice President of Nutrition Impact, and Glenn Gaesser, PhD, Professor of Exercise and Wellness at the School of Nutrition and Health Promotion, and Director of the Healthy Lifestyles Research Center at Arizona State University. The newest member of the GFF Scientific Advisory Board, Richard D. Mattes, MPH, PhD, RD, a distinguished professor of Nutrition Science at Purdue University, Adjunct Associate Professor of Medicine at the Indiana University School of Medicine, and Affiliated Scientist at the Monell Chemical Senses Center, will also be contributing to the panel.
“The reaction to ABA’s Convention panel was overwhelming – these conversations about grain research findings are incredibly valuable to our members,” said ABA President and CEO Robb MacKie. “ABA is pleased to once again bring the groundbreaking work of GFF to our members for an open and candid dialogue.”
Dr. Mattes’ research focuses on the areas of hunger and satiety, regulation of food intake in humans, food preferences, human cephalic phase responses, and taste and smell. At Purdue University, Dr. Mattes is the Director of the University Public Health Program and the Ingestive Behavior Research Center. He also holds numerous external responsibilities including: Associate Editor of American Journal of Clinical Nutrition, and editorial board member of Chemosensory Perception, Ear, Nose and Throat Journal and Flavour. He is also Secretary of the Rose Marie Pangborn Sensory Science Scholarship Fund. He has received multiple awards, most recently the Babcock-Hart Award from the Institute of Food Technologists, and has authored over 245 publications.
Dr. Fulgoni worked for the Kellogg Company for over 15 years and was its Vice President of Food and Nutrition Research. At Kellogg, he helped develop their global long-term research program and was intimately involved in the company’s research and regulatory efforts to gain health claim approval from the U.S. FDA regarding soluble fiber from psyllium and the risk of heart disease. Since 2000, Dr. Fulgoni has led claims development for leading food companies in the United States and routinely collaborates with U.S. authoritative bodies, including the FDA and USDA.
Professor Gaesser’s research focuses on the effects of exercise and diet on cardiovascular fitness and health. His work has been published in scientific journals, trade publications, newsletters, and a plethora of websites. He is the author or co-author of several books, including Big Fat Lies: The Truth About Your Weight and Your Health (Gurze, 2002) and It’s the Calories, Not the Carbs (Trafford/Wheat Foods, 2004). Professor Gaesser has given more than 250 invited regional, national and international presentations to a variety of professional, business, and lay audiences on the subjects of health, fitness and body weight, and is interviewed frequently by the media on these topics.
The ABA 2015 Fall Policy Conference, October 20-22, features three jam-packed days of ABA Policy Committee sessions, advocacy education, Capitol Hill lobbying visits, Bakers’ Dozen Reception, NextGenBaker executive leadership training and networking with industry peers and senior leaders. Registration is now open! Follow this one-of-a-kind conference with #ABAPolCon.