Food Technologist and Nutritionist specializing in consumer insight, sensory science and food product-process innovation and business development, and global food security. (AnnaResurreccion@gmail.com).
At a session Sponsored by the Almond Board, at the 16th World Food Congress of the International Union of Food Science and Technology (IUFoST), Anna Resurreccion presented an invited paper on "Strategies for Elimination of Aflatoxin from Peanut Products in Asia and Africa," as part of a symposium on Nuts.
Dr. Anna Resurreccion spoke earlier at a pre-meeting conference on Aflatoxin. Resurreccion and Dr. Manjeet Chinnan, of the Global Peanut Product, Processing and Marketing Team, with the International Union of Food Science and Technology (IUFoST) Task force on Food Secuirty, led by Dr. Walter Spiess, organized and held a one-day meeting on Mycotoxin Management Networks for Food Security and Safety. The meeting was held prior to the IUFoST World Food Congress in Iguazu, Brazil on AUgust 4, 2012.
Speakers gave presentations covering the topics of aflatoxin and health issues, Implications and management; Processing for aflatoxin elimination; Analytical methods and sampling issues, and Networking for aflatoxin elimionation.
Summaries of presentations and panel discussions will be forthcoming. For more information, please contact Anna Resurreccion@gmail.com or UGA.GP3MT@gmail.com
The IUFoST World Congress of Food Science and Technology, which brings together food scientists and technologists to foster the worldwide exchange of scientific knowledge and ideas, took place August 5-9, in Foz do Iguaçu, Brazil.
The INC sponsored the session “Nuts in a Global Setting” on August 8th. Chaired by Mr. Ezzedine Boutrif, Former Director of Nutrition and Consumer Protection at FAO, the INC-funded session consisted of six conferences: Mr. Boutrif reviewed food security priorities and international initiatives; Dr. Karen Lapsley, Director of Scientific Affairs for the Almond Board of California, gave a presentation on global dietary guidelines and nut health benefits; Prof. Richard Mattes, professor of Purdue University, USA, in the Department of Foods and Nutrition, presented multi-country appetite and dietary effects of consuming an energy dense snack.
In the second half of the session Ms. Julie Adams, Vice Chairman of the INC Scientific and Government Affairs Committee, reviewed global trends in nut production, trade and food safety, followed by Dr. Rainer Perren, from RPN Food Technology AG in Switzerland, who presented developments in roasting and thermal pasteurization of tree nuts. The session concluded with a presentation by Dr. Anna Resurreccion, Department of Food Science and Technology of University of Georgia (USA) on strategies for aflatoxin elimination in peanut products in under-industrialized nations in Asia and Africa.
Building her research program from the ground up, Resurreccion has become world-renowned in the field. She has, since, published three books widely used by the food industry and has written 130 refereed journal articles and more than 600 scientific and technical articles. She has led or co-led grant-funded projects of more than $12.5 million, and was the recipient of numerous major awards including the title of Distinguished Research Professor. .
Looking back over 23 years of food science research, Resurreccion says the projects that mean the most to her are those that have helped children and the impoverished. "The projects that have helped people who can’t help themselves are the ones that are dearest to my heart," she said.
Research that has placed Vitamin A-fortified peanut butter on store shelves, providing an affordable way to deliver Vitamin A in countries where over 35 percent of pre-school children are deficient, causing many to lose their eyesight.
A new process for peanuts that increases the amount of resveratrol, an antioxidant proven to protect against cancer, cardiovascular disease and Alzheimer's Disease. The peanuts Resurreccion modifies have up to 12.3 times as much resveratrol as red wine.
A sorting process for peanuts that reduces the level of aflatoxin, a potent carcinogen. Aflatoxin contamination is a food safety threat in countries such as Africa and South Asia. The sorting process eliminates aflatoxin from peanut products.
A new peanut beverage that contains 50 times the antioxidant capacity of blueberries. The new product has twice the antioxidant capacity of green tea.
Projects like these have immediate worldwide impact, she said, because they have direct health benefits and dramatically increase the value of peanuts. They're attracting new industries into Georgia, too, she said, because of the quantity and quality of the peanuts grow
Peanuts, a dietary outcast during the fat-phobic 1990s, have made a comeback, with consumption soaring to its highest level in nearly two decades and more doctors recommending nuts as part of a heart-healthy diet.
Peanuts, a dietary outcast during the fat-phobic 1990s, have made a comeback, with consumption soaring to its highest level in nearly two decades and more doctors recommending the nuts as part of a heart-healthy diet."
Anna Resurreccion, a University of Georgia food scientist, has focused her research on the resveratrol found in peanuts. By subjecting the nuts to stress — slicing the kernels, or subjecting them to ultrasound — the resveratrol level greatly surpassed that found in red wine, she said.
Resveratrol is a bioactive compound found in peanuts, a polyphenolic antioxidant that is linked with chemo-prevention of some cancers, prevention of cardio-vascular disease, and is associated with delaying the onset of aging.
The University of Georgia, Global Peanut Product Processing and Marketing Team (UGA GP3MT) launched a Conference/Workshop series on "Processing for Aflatoxin Elimination in Peanut Products." Members of the team include Dr. Anna V.A. Resurreccion, Distinguished Research Professor; Dr Manjeet Chinnan, Professor Emeritus; Dr. Wojciech Florkowski, Professor; and Dr. Emmanuel Owusu Bennoah, Country Coordinator in Ghana and Professor, University of Ghana. The conference workshops are co-sponsored by the International Union of Food Science and Technol;ogy (IUFoST).
Attendees from Universities, Government Research Institutes and the Food Industry in Ghana participated, along with foreign delegates and officials from the US Agency for International Development (USAID). The first in the series was organized by the Food Research Institute in Ghana, particularly Mr George Anyebumo , Senior Researcher.
The second conference/workshop was held at Makerere University in Kampala, Uganda, on February 21-23. Dr. Archileo Kaaya, Professor and Department Head organized the seminar.
Anna V.A. Resurreccion, Professor at the University of Georgia, has been selected as the winner of the 2009 Bor S. Luh International Award by the Institute of Food Technologists (IFT), a nonprofit international society with 20,000 members working in food science, technology and related professions.
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Contact Dr. Anna V.A. Resurreccion at AnnaResurreccion@gmail.com
GP3MT activities and achievements were featured this week on September 7, in Washington D.C. I participated on a panel, after co-authoring a presentation on "Strategies for Fast-tracking Market Development of food products in Asia and Africa," presented by GP3MT's Dr. Manjeet Chinnan. This was based on an innovative approach I developed along with co-workers to speed up the development, formulation, processing and commercialization of food products in the Philippines and Thailand and scaled up in East and West Africa by GP3MT.
The model which involves public-private partnerships has resulted in product/processing technologies transferred and adopted by 10 companies in the Philippines, 5 Village-based enterprises in Thailand. Three companies each in, Uganda and Ghana, have either launchced or are in the final stages of development of food products.
GP3MT is the Global peanut Product Processing and Marketing Team, based at the Unversity of Georgia.
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Check out the photos of EHJE's peanut butter products.
These peanut products are manufactured by Jennilyn Antonio of the Philippines under the brand name EHJE's. Jennilyn started out as a micro-entrepreneur, selling a total of one Kilo of peanut paste a week to co-workers, to augment her salary at an assembly plant. I met her when she attended a course offered by my USAID Peanut -CRSP project and approached me, during course breaks, for feedback on a sample of peanut butter. I have advised EHJE on peanut butter technologies since her start-up stages, producing one kilo of ground peanuts a week, to sell to co-workers to use in their kare-kare/peanut soup.
Her peanut butter goes through stringent processing stages to ensure safety and quality. USAID funding allows me to "incubate" industries from micro- to large-scale, to ensure safe and high-quality peanut products in the marketplace.
Look for these in stores in the Philippines. Jennilyn distributes her products through the SM Supermarket chain and various Bakeshops located in the Philippines but will soon go international. Her products are safe and have high quality. A true success story.
Dozens of scientific organizations around the world have concluded that irradiation is safe. “There’s no scientific basis for concern,” says Anna Resurreccion, Ph.D., a professor of food science and technology at the University of Georgia, Griffin. Knocking electrons around in food does form unique radiolytic products, she says, but the low doses of irradiation needed to kill germs aren’t powerful enough to produce harmful levels of the compounds. As for taste, “There’s absolutely no difference,” says Resurreccion. “The only difference is that irradiated food is safer. Why are people dying from eating contaminated spinach when technology is available to reduce or eliminate the problem?” Read more: Irradiated Food - Redbook
A patent, by Dr. Anna Resurreccion and co-workers, to increase the amount of resveratrol in peanuts was approved. The process involves innovative food processing techniques that result in NATURAL BIOSYNTHESIS of resveratrol. No resveratrol is added to the peanut products prepared from the resveratrol enhanced peanuts.- Anna Resurreccion, Ph.D.
Methods for increasing the amount of resveratrol in a peanut material are provided, comprising the steps of providing a peanut kernel, size-reducing the peanut kernel, abiotically stressing the size-r...
The UGA Global Peanut Product, Processing and Marketing Team (UGA GP3MT)
Anna Resurreccion, Ph.D. (Food Scientist/Food Technologist)
Manjeet S. Chinnan, Ph.D. (Food Engineer)
Wojciech Florkowski, Ph.D. (Agricultural Economist)
The Peanut Collaborative Research Program (PCRSP) supports joint research, technology development and capacity development in 11 African and Latin American countries to boost productivity of peanut crops and increase the economic advancement of small-scale peanut farmers and entrepreneurs. Previously, PCRSP supported research in Asia and Eastern Europe. --Anna Resurreccion, Ph.D.
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