Podcast Episode 198: What You Should Know About Processed Foods – Dr. Bruce Hamaker & Dr. Tanhia Gonzalez

This episode is sponsored by PepsiCo (Health & Nutrition Sciences team) and we thank them for their sponsorship and support of the podcast.

Food Processing Technology: Nutrition, Food Safety and Taste

Processed foods and beverages appear in almost every aisle of the supermarket and are a part of our daily eating occasions. A survey conducted by the International Food Information Council (IFIC) showed that while a majority of Americans had purchased processed foods or beverages and were likely to continue purchasing processed food items, they were also split on the level of concern they had for processed foods and beverages. This is an area that has been met with uncertainty and skepticism, but also presents an opportunity for health care professionals to help consumers gain a better understanding of the role that processing plays in our food supply chain and the food that we eat.

Tune in to this episode to learn about:

• The definition of processed food and the many different types of processing
• The history of and benefits of processing
• How processing impacts nutrient quality, ingredients lists, shelf life
• Insights from a new survey about what RDNs and consumers think about processed food
• Tips for healthcare professionals to educate the public on processed foods
• Important resources including a webinar and handout

Bruce R. Hamaker, PhD

At a basic level, processing is used to make raw foods more edible. Also, food processing is a way to reduce food waste and food loss through preservation and improved shelf stability.”

Bruce R. Hamaker is Distinguished Professor of Food Science at Purdue University, West Lafayette, Indiana. He also holds the Roy L. Whistler Chair and is Director of the Whistler Center of Carbohydrate Research. He obtained his undergraduate degree in biological sciences from Indiana University; his graduate studies were in human nutrition (M.S.) and food chemistry (Ph.D.) from Purdue University, and post-doctoral study at the Instituto de Investigacion Nutricional in Lima, Peru (supervisor, George Graham, Johns Hopkins University). He was in the U.S. Peace Corps in Liberia, West Africa from 1977-1979. He has over 280 refereed publications in food science, human nutrition, biochemistry and broad-spectrum journals, as well as numerous book chapters. He has advised over 70 M.S and Ph.D. students and 25 post-doctoral scientists. Bruce’s research is known in the area of food carbohydrates and proteins with applications related to topics of processing, nutrition, health and wellness. He has been and continues to be active in international research collaborations in Africa, Asia and Latin America; and particularly in development-oriented research and applied programs in West and East Africa.

Tanhia Gonzalez BS, MS, PhD

Processed foods offer the possibility of applying more innovative ways to produce food, to develop new foods, to allow people to experience things that they might not have the opportunity to do otherwise.”

Tanhia Gonzalez is an Associate Principal Scientist in the Nutrition Science Group at PepsiCo. She has a bachelor’s degree in Food Industry Engineering and a Master’s Degree in Biotechnology from Tec de Monterrey. She earned her Ph.D. in Biochemistry at the University of Minnesota and her thesis focused on metagenomics and characterizing enzymes that break down complex carbohydrates including some considered dietary fibers. She has worked in the food industry for 8 years and has performed different functions including technology and innovation, product development, manufacturing, and nutrition. Before joining PepsiCo, she worked for General Mills and H-E-B Grocery Retail. In her current role at PepsiCo, she conducts nutrition research related to the impact of processing on nutrient retention, nutrient profiling, and foundational research on the health benefits of oats.

Resources:

Webinar: Lifting the Veil on How Food is Made: A Science-Based Discussion

Handout: How the Food in Your Pantry is Made

About Dr. Bruce Hamaker

Whistler Center for Carbohydrate Research

About Dr. Tanhia Gonzalez

Related Episodes:

Nutrition Science, The Food Industry & Sugar Reduction Strategies – episode #170 with Dr. Marianne O’Shea

The ‘Whole’ Story on ‘Refined’ Grains Research – episode #183 with Dr. Glenn Gaesser and Dayle Hayes

Refined Grains & Diabetes – Guilt By Association? – episode #120 with Dr. Glenn Gaesser

The (Whole) Truth About Grains – episode #94 with Dr. Julie Miller Jones

A Historian’s Take on Food and Food Politics – episode #17 with Rachel Laudan

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Partnerships:

Sound Bites is partnering with the Association of Diabetes Care and Education Specialists (formerly the American Association of Diabetes Educators)! Stay tuned for updates on the podcast, blog and newsletter!

Sound Bites is partnering with the International Food Information Council! Stay tuned for updates on the podcast, blog and newsletter!

Music by Dave Birk

Produced by JAG in Detroit Podcasts

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