SOT FDA Colloquia on Emerging Toxicological Science: Challenges in Food and Ingredient Safety
New Plant-Based Foods and Proteins from Novel Sources
December 3, 2020 • Live Webcast • 9:00 AM–12:30 PM Eastern US, UTC-5
Chair: Jason Dietz, US FDA CFSANWebcast Registration
The Society of Toxicology in conjunction with the US FDA Center for Food Safety and Applied Nutrition (CFSAN) have partnered to provide this colloquia series. The colloquia present scientific information that is high-quality, cutting-edge, future-oriented toxicological science to provide a well-grounded foundation to inform the work of US FDA employees. These webcasts are open to the public at no charge. These sessions are not a public forum for discussion of toxicology regulatory issues.
Plant-based foods and proteins from novel sources are gaining interest from food manufacturers and consumers. Consumers may see these products in the grocery store in the form of foods like plant-based burgers and sausages, egg substitutes and non-dairy frozen desserts, with more products reported to be under development. This colloquium will provide topical information about plant-based foods and the food use of proteins from novel sources. Topics examined will include the historical food use of proteins from novel sources and current trends regarding plant-based foods. The colloquium will explore why firms and consumers are interested in plant proteins and proteins from novel sources, the function of these proteins in food, and any food safety considerations associated with the use of these proteins. The future application of modern molecular techniques to produce proteins with desired food characteristics will also be discussed.
|9:00 AM–9:05 AM||
|9:05 AM–9:10 AM||
Overview and Speaker Introductions
|9:10 AM–9:45 AM||
Proteins in Our Diet from Novel Sources
|9:45 AM–10:20 AM||
Functions and Appeal of Plant-Based Proteins and Novel Proteins
|10:20 AM–10:30 AM||
|10:30 AM–11:05 AM||
Safety Assessment Considerations for Proteins from Novel Sources
|11:05 AM–11:40 AM||
Future Developments in Plant-Based Foods
|11:40 AM–12:35 PM||Roundtable Discussion
Moderator: Jason Dietz
Please note that the WebEx service used allows audio and other information sent during the session to be recorded. By registering for this session, you automatically consent to such recordings. The recording of the event is posted to the SOT website for public access after the event. If you do not consent to being recorded, discuss your concerns with the host or do not join the session.
For registration questions contact Jim Dailey.
Jason Dietz, MSc; Colloquium ChairJason Dietz coordinates cross-cutting biotechnology-related activities in FDA’s Center for Food Safety and Applied Nutrition (CFSAN). In this role he regularly provides technical and policy input to CFSAN and its interagency partners on food biotechnology issues related to food safety and regulation, food labeling, genome editing, and media and scientific communication. Mr. Dietz has been with the FDA for almost 20 years. He has a MSc in food science from Pennsylvania State University.
Jeremiah Fasano, PhD
Jeremiah Fasano is a Senior Policy Advisor in the Office of Food Additive Safety’s Regulatory Review Branch at the Center for Food Safety and Applied Nutrition. He has worked on a variety of issues during his time at CFSAN, including premarket safety evaluation of new food ingredients, assessment of genetically engineered new plant varieties, strategies for tracking sodium reduction in the US food supply, and development of safety assessment frameworks for new food technologies and functionalities. He received his doctorate in plant cell physiology and molecular biology from the Pennsylvania State University.
Baraem (Pam) Ismail, PhD
Pam Ismail is a Professor at the Department of Food Science and Nutrition, University of Minnesota. She is the founder and director of the Plant Protein Innovation Center. Dr. Ismail has over 20 years of experience in food chemistry research focused on analytical chemistry, protein chemistry, and chemistry and fate of bioactive food constituents. Her research focuses on chemical characterization and enhancement of functionality, safety, bioavailability, and bioactivity of food proteins, following novel processing and analytical approaches. Her group is currently researching ways to improve functionality, thermal stability, and bioactivity of food proteins, as well as ways to reduce allergenicity following enzymatic and other natural protein modification approaches. She is the recipient of a “Distinguished Teaching Award” and an “Outstanding Professor Award.” After her PhD in food science from Oxford Brookes University, she held a postdoc in the Department of Food Science at Purdue University.
Supratim Choudhuri, PhD
Supratim Choudhuri joined FDA in 2001 and is a Senior Toxicology Reviewer in FDA’s Office of Food Additive Safety, CFSAN. Dr. Choudhuri received his MSc and PhD from the University of Calcutta. At FDA, Dr. Choudhuri has reviewed GRAS notices, biotechnology notices, food additive petitions, and has played a pivotal role in issues pertaining to the use of bioinformatics in the review process. Before coming to FDA, Dr. Choudhuri was Research Faculty at the Department of Pharmacology and Toxicology at the University of Kansas Medical Center. He also worked in industry for a number of years as a molecular toxicologist. Dr. Choudhuri has taught both undergraduate and graduate students and has published extensively in the areas of molecular toxicology, genomics, xenobiotic metabolic enzymes, and transporters. Dr. Choudhuri has been invited to speak at various national and international meetings and is the recipient of numerous FDA awards.
Michael Leonard, PhD
Michael Leonard is the Chief Technology Officer of Motif FoodWorks, and leads Motif’s technical strategy and building out its R&D capabilities. He joined Motif in September 2019 and has over 17 years of technology and commercial leadership experience in the food ingredient and consumer products industries. Prior to Motif, Dr. Leonard was Vice President and Head of R&D for White Space Innovation and Commercialization for the Kraft Heinz Company, where he led product, packaging, and process development strategy and execution for key growth platforms across all categories of the business. That was preceded by seven years at PepsiCo, where he most recently was Vice President, Process Technology for Global Snacks R&D, including a three-year stint in Thailand and China. His teams were responsible for bringing over 500 innovations to market globally across multiple food and beverage categories. Before joining PepsiCo, he was at International Flavors & Fragrances and DuPont Nutrition and Health. Dr. Leonard holds PhD and master’s degrees in polymer science and engineering from the University of Massachusetts, Amherst, and a bachelor’s degree in chemistry from Roanoke College.
- Jia-Sheng Wang, MD, PhD, Colloquium Series Chair, University of Georgia, Athens, GA
- Udayan M. Apte, PhD, DABT, Colloquium Series Co-chair, University of Kansas Medical Center, Kansas City, KS
- Jason L. Aungst, PhD, FDA Liaison, US FDA, College Park, MD
- Stephen W. Edwards, PhD, RTI International, Chapel Hill, NC
- Suzanne Compton Fitzpatrick, PhD, DABT, US FDA, College Park, MD
- A. Wallace Hayes, PhD, DABT, ERT, ATS, FRSB, FACFE, University of South Florida and Michigan State University, Temple Terrace, FL
- Stephen M. Roberts, PhD, University of Florida, Gainesville, FL
- Jason Dietz, MS, Colloquium Chair, US FDA CFSAN, College Park, MD
- Alison Harrill, PhD, Council Contact, National Toxicology Program, Durham, NC
- Betty Eidemiller, PhD, SOT Staff, Reston, VA