SPSAS

The "São Paulo School of Advanced Science" Program - FAPESP 

ESPCA-FAPESP

The program São Paulo School of Advanced Science - SPSAS is funded by FAPESP (São Paulo Research Foudation) for the organization of a short duration course on themes covering advances in Science and Technology, and contributing to the formation of young attendants. Through this initiative, FAPESP expects to establish, in the State of Sao Paulo, Brazil, a globally competitive hub for talented researchers.

The SPSAS lecturers are scientists with excellent qualification and prominence in their research fields. The students selected to participate in the courses will have the opportunity to present, in posters sections, their research results, discussing the progress with participating scientists.


SPSAS on REVERSE ENGINEERING OF PROCESSED FOODS

What is expected from the SPSAS on REVERSE ENGINEERING OF PROCESSED FOODS?

The course will address the epidemiological considerations, Pros and Cons of processed foods. Possible strategies for food processors to adopt in order to minimize the minuses and increase the plusses of processed foods will be discussed. The recent improvements, potentiality and limitations in the assessment of nutrients, ingredients, additives and processes of present-day foods will be overviewed, as well as new strategies to increase satiating and to improve nutrient/nutraceutical bioavailability.

This course will give students the fundamentals to view and design future foods from a new angle whose foremost function is to be health-promoting in the long term.


So, what is the novelty with this course?

The proponents seek to gather emerging predictive techniques to address classical problems in food design using a fully integrated approach. What has been done in the past to improve food quality and solve technological problems was to address either: nutritional, technological or economic problems in a pin-point fashion and to apply available resources without profoundly evaluating the effects in terms of their long-term health consequences. As a result, surveys show that many ingredients, additives or new processes need to be phased out or substituted for new ones, time after time. History tells us that only one or two, out of every ten food technological inventions survive after the first five years from launching. The historical course followed by most innovations is that serious nutritional or health objections are raised by consumers soon after launching. Thereafter, public health authorities or regulatory agencies will press the inventors to finally withdraw the products from the market. A better substitute is then introduced and a similar story may begin to develop.


But, will it have to be that way forever?

For the first time now, food technologists and engineers can take advantage of newly available biomolecular tools and artificial human intestinal simulators to more effectively address the classical problems associated with the selection of safer long-lasting ingredients, additives or processing protocols. The search for more stable natural colors, bona-fide natural flavors, and the impact of processing on bioactives, are all operations that should be evaluated in a holistic fashion.


SPSAS chair and invited lecturers

SPSAS CHAIR

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