The Daily Bulletin Archive

The Dietetics and Nutrition Department will present two seminars, Tuesday, March 22: one during Bengal Pause, the other in the evening. “Dietary Fibers: Beyond the Health Implications” will be presented by Mr. Jit Ang, a scientist, inventor, and executive vice president of the International Fiber Corporation located in North  Tonawanda.

The daytime seminar will be held 12:15–1:30 p.m. in Bulger Communication Center South 2. The evening seminar will be presented 7:00–9:00 p.m. in the Burchfield Penney Art Center auditorium. The seminar is sponsored by a grant awarded from the Faculty and Student Association.

The speaker will address the current status of dietary fibers in the American diet, the health problems associated with inadequate intake of the substances, requirements and means to meet the requirements, the health benefits of different fibers in the diet, sources of various fibers, and finally the health benefits of different fibers.

Mr. Ang also will inform the audience of the innovative approaches for making fibers from various sources and using them in manufacturing commercial foods that meet the needs of Americans for lowering calorie intake but increasing health benefits.

The speaker will introduce a variety of dietary fibers in manufacturing pet foods to keep animals healthy and fit. Pets are usually confined in the house, sedentary, and may suffer fromv diseases. What is good for humans is also good for our pet.

Mr. Ang has been engaged in the food industry for more than 22 years, and his research focuses mainly on the properties and applications of fiber ingredients in different food systems. He is the principal author of many U.S. and foreign patents and has published and presented his work extensively in the international arena. Mr. Ang is a regular merit reviewer for the United States Department of Agriculture’s Value-Added Products Research Funding Program. He is a professional member of the American Chemical Society, Sigma Xi, the American Association of Cereal Chemists, and the Institute of Food Technologists. Mr. Ang is a past president of the Chinese American Food Society.

Submitted by: Suk Oh, Dietetics and Nutrition Department