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OCR for page 81
A Workshop Agenda LEVERAGING FOOD TECHNOLOGY FOR OBESITY PREVENTION AND REDUCTION EFFORTS 20 F Conference Center 20 F Street, N.W., Washington, DC 20001 November 2–3, 2010 Monday, November 1, 2010: DAY 1 Open Session SESSION 1: INTRODUCTION & KEYNOTE 9:00 a.m. Welcome from the Food Forum and the University of Massachusetts Food Science Policy Alliance Michael Doyle, Food Forum Chair, University of Georgia Fergus Clydesdale, Alliance Director, University of Massachusetts Amherst Keynote Gary Foster, Temple University SESSION 2: BEHAVIORAL SCIENCE CHALLENGES 9:45 a.m. Moderator: Van Hubbard, National Institutes of Health Portion Size Jennifer Fisher, Temple University 81

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82 LEVERAGING FOOD TECHNOLOGY Energy Density Barbara Rolls, Pennsylvania State University 10:45 a.m. Break 11:00 a.m. Satiety and Food Properties Richard Mattes, Purdue University Consumer Decision Making David Just, Cornell University 12:00 p.m. Questions & Discussion 12:30 p.m. Lunch SESSION 3: INDUSTRY SUCCESSES & CHALLENGES IN LEVERAGING FOOD TECHNOLOGY TO PRODUCE HEALTHIER FOOD CHOICES 1:30 p.m. Moderator: Carol Kellar, Kraft Foods Experiences & Advances in the Bakery and Cereal Sectors Lydia Midness, General Mills Experiences & Advances in the Snack Sector Mohan Rao, PepsiCo Experiences & Advances in the Beverage Sector Marge Leahy, The Coca-Cola Company Experiences & Advances in the Prepared Meals Sector Al Bolles, ConAgra Foods 3:30 p.m. Questions & Discussion 4:00 p.m. Break

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83 APPENDIX A SESSION 4: USDA SUCCESSES AND CHALLENGES IN DEVELOPING NEW TECHNOLOGIES FOR HEALTHIER FOOD CHOICES Moderator: Molly Kretsch, U.S. Department of Agriculture (USDA), Agricultural Research Service (ARS) 4:15 p.m. USDA-ARS Food Technology Research for Healthier Food Choices Frank Flora, USDA, ARS Fruit & Vegetable-Based Technologies for Healthier Food Choices Tara McHugh, USDA, ARS Grain-Based Technologies to Reduce Food Energy Density Elaine Champagne, USDA, ARS Technology Transfer and Public-Private Partnerships Richard Brenner, USDA, Office of Technology Transfer 5:25 p.m. Questions & Discussion 5:45 p.m. Adjourn Tuesday, November 2, 2010: DAY 2 Open Session SESSION 5: FOOD TECHNOLOGY: DIRECTIONS FOR THE FUTURE Moderator: David Allison, University of Alabama at Birmingham 9:00 a.m. Change by Design Brendan Boyle, IDEO

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84 LEVERAGING FOOD TECHNOLOGY Summary Panel: Lessons Learned and Future Directions All speakers will have a chance to respond to questions generated throughout the previous day and explore new ideas for the future of food technology and its impact on obesity and health. 10:30 a.m. Open Discussion 11:30 a.m. Adjourn