The world is facing unprecedented challenges to produce a food supply that is both nourishing, safe and sustainable. Scientists are struggling to understand how to guide the future of agriculture and food in response to these 21st century challenges. Lactation emerged through evolution under the relentless selective pressure to be a sustainable bioreactor secreting biopolymers with diverse functions acting from the mammary gland through the digestive system of the infant. Scientific understanding of milk yields targets of efficacy: what are the mechanisms by which diet can improve the protection, performance and success of infants; with an impeccable safety dosser: milk is all that babies eat! As just one example, milk contains free oligosaccharides. These glycans reach the lower intestine where bacteria compete. One specific strain of bacteria, Bifidobacterium longum subspecies infantis, is capable of taking up, hydrolyzing and metabolizing the complex glycans of human milk. Such a symbiotic relationships provides value to both the microbe and the infant: the microbe gains a food supply and the infant gains protection from pathogens.
Dr. J. Bruce German: Distinguished Professor in Food Science and Technology, Director, Foods for Health Institute, University of California Davis. Bruce German received his BSc and MSc from University of Western Ontario, his PhD from Cornell University, joined the faculty at the University of California, Davis in 1988, in 1997 was named the first John E. Kinsella Endowed Chair in Food, Nutrition and Health is currently Director of the Foods for Health Institute and professor, at University of California, Davis. The goal of his research, teaching and outreach is to build the knowledge necessary to improve human health through personal health measurements and diet.
This presentation will be followed by a meet and greet from 11:30-12:00.