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September 28, 2004 Midwest Selenium Symposium to be held November 3 and 4 A groundbreaking selenium symposium will take place Nov. 3 and 4 at the Ramada Inn in Grand Forks. Experts from across the country will share research on the most promising developments in the area of functional foods. “Selenium consumption may protect against developing cancer,” says John Finley, Grand Forks Human Nutrition Research Scientist. “Soils in the Dakotas are high in selenium and crops produced on those soils may contain high concentrations of selenium, and this may give us the opportunity to sell crops that reduce the risk of cancer.” Registration for “Selenium-Enriched Foods: Science, Production, Marketing Issues and Challenges” will begin Wednesday, Nov. 3 at 8:15 a.m. and end at 8:50 a.m. The symposium will begin at 9 a.m. with the director of the Grand Forks Human Nutrition Research Center, Gerry Combs, discussing the health benefits of selenium. From 9:40-10:30 a.m., Professor Emeritus of the University of Wisconsin, Howard Ganther, will explain the nutrition and chemistry of selenium. Ivan Palmer, professor emeritus of South Dakota State University, will report how a former toxicity problem slowly evolved into potential opportunities for the food industry. To conclude the morning sessions, Mike Grusak, United States Department of Agriculture/Agricultural Research Service, will talk about methods that are currently available for improving the nutritional value of plants. Wednesday afternoon will begin at 12:40 p.m. with Finley and Joel Caton, North Dakota State University animal and range science professor, reporting on selenium enrichment of plant and animal foods. At 1:20 p.m., a speaker will discuss the transformations and selenium availability in the soil. Phil Whanger, professor emeritus Oregon State University, will then discuss selenium enriched vegetables and cancer reduction. David Garvin, USDA/ARS from Minneapolis, Minn., will report on current studies regarding selenium in wheat, followed by Brett Taylor, USDA/ARS from Dubois, Idaho, speaking about high selenium beef production. NDSU animal and range science professor, Martin Marchello, will discuss quality and acceptability of high selenium beef products while Kevin Sedivec, also a NDSU animal and range science professor, explains the potential of high selenium bison products. A catered dinner at the Ramada Inn will take place Wednesday evening with North Dakota Ag Commissioner, Roger Johnson, as the guest speaker. Thursday’s speakers will begin with a representative from the functional foods industry who will discuss the future of value added food products. University of North Dakota professor, William Lesch, and NDSU agricultural economics professor, Cheryl Wachenheim, will address problems and challenges associated with marketing selenium-enhanced foods and how to target specific foods for consumers. Finally, a Food and Drug Administration representative will present regulatory issues regarding selenium-enriched foods. An open discussion and brainstorming session on “Where Do We Go From Here?” will conclude the symposium. For those interested, a catered lunch at the Grand Forks Human Nutrition Research Center followed by a tour of the Center will be available at the close of the meeting. For more information or to register for the symposium, go to www.ag.ndsu.edu/seleniumsymposium. The Ramada Inn is located at 1205 N. 43rd St. in Grand Forks, ND. Call toll-free at 1-800-570-3951 or 701-775-395. Contact Joel Caton at joel.caton@ndsu.nodak.edu, 701-231-7653, or John Finley at jfinley@gfhnrc.ars.usda.gov, 701-795-8416 for additional information. ### Source: Joel
Caton (701) 231-7653 joel.caton@ndsu.nodak.edu
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North Dakota State University |
