Session Highlights​

Detailed schedule and speaker information will be available soon! 

Session lineup is preliminary and subject to change. 

OPENING SESSION: Protecting Our Agronomic Future: Can a Healthy Diet Contain Processed Grain Foods?

A new system, NOVA, has been proposed for categorizing foods based on the processing of the ingredients and the finished foods.  Numerous epidemiological studies have shown that “processed” or “ultra-proce​ssed” foods (NOVA system 3-4) are associated in numerous epidemiological studies with negative health impacts ranging from depression to obesity, chronic disease, and higher mortality.  These studies form the basis of nearly weekly headlines. Yet there is only one published intervention study with 2-weeks long intervention.  The title for the intervention suggests ad libitum food choice, however the groups made choices of foods allowed. This did not reflect free choice among all types of food that is the reality for most consumers.  Other aspects of the study call into question its usefulness and veracity.  Further, the basic premise that NOVA system used in all the studies, including the intervention, is associated with lower satiety and weight gain.  There are clearly documented historical data that indicate that for many foods, including breads and cereals, are associated with lower weights and reduced disease risk.  Additionally,  the safety, nutrition, and sustainability of these foods are improved with processing and the use of additives, such as fortificants and preservatives.  

The challenge for the food industry is to conduct studies that clearly show that not all processed or ultra-processed foods are created equal and encourage discussions supported with ample research about whether processed/ultra-processed staple foods can be part of a healthy diet.  This session will address this challenge. Presenters will share analyses of existing regarding basic assumptions of NOVA, impacts of NOVA on public health and nutrition, with a focus on grain-based foods, and impacts on food science and the food supply, and on consumers.  Each panel will present their findings and there will be opportunities for discussion. ​

Diversity, Equity & Inclusion in the Agronomics Science Space

Diversity enriches us and that Inclusion strengthens us. As we seek to grow as an industry and scientific community, we seek to go beyond tolerance, reaching appreciation of the person and their unique perspective. Living an inclusive culture, where all people feel free to be themselves, enriches our scientific community and grows our Association. This session highlights speakers from across the industry, who are working everyday in the Diversity Equity and Inclusion space.  

Advancements in Soil Health​

Soil health: Advances, innovations, and future implications for the ground floor of agriculture.

Wheat Flour Safety: What Can be Done to Prevent Outbreaks?

This panel session discusses the recent outbreaks/recalls associated with wheat flour and flour-based products. The session also discusses what could be done to prevent the future outbreaks.​

Recent Advances in Carbohydrate Ingredient Research 

Carbohydrate polymers including starch and non-starch polysaccharides are the major components of cereals and grains. They are not only important for human nutrition but also have been processed into a range of ingredients for food applications. In recent years, there has been renewed interest in the applications of complex carbohydrate polymers in food processing and formulations in the frameworks of “Protecting Our Agronomic Future: From Field to Families”, “Ingredient Innovation for Changing Markets”, and “Clean Label Technology”. This symposium will provide perspectives on how to address these challenges. A Q & A session will be followed for interactive discussion between the attendees and the speakers. ​

Starch Structure-Property-Nutrition Relationships​​

Details coming soon!