Richard Mattes

2016 Sweetener Systems Trends & Technologies Conference

Past speaker at
2015 Protein Trends & Technologies Seminar:
Technical Program – Formulating with Proteins

 

Richard Mattes - Protein Trends & Technologies SpeakerPresentation: Panel: Sweeteners and Nutrition: New Developments & Reality Checks

Speaker: Richard D. Mattes, MPH, PhD, RD, Distinguished Professor of Nutrition Science at Purdue University, Affiliated Scientist at the Monell Chemical Senses Center

Dr. Richard Mattes, MPH, PhD, RD, is a Distinguished Professor of Nutrition Science at Purdue University, Adjunct Associate Professor of Medicine at the Indiana University School of Medicine and Affiliated Scientist at the Monell Chemical Senses Center.  His research focuses on the areas of hunger and satiety, regulation of food intake in humans, food preferences, human cephalic phase responses and taste and smell.

At Purdue University, Richard is the Director of the University Public Health Program and the Ingestive Behavior Research Center.  He also holds numerous external responsibilities including:  Associate editor of American Journal of Clinical Nutrition; editorial board of Chemosensory Perception, Ear, Nose and Throat Journal and Flavour.  He is also Secretary of the Rose Marie Pangborn Sensory Science Scholarship Fund.  He has received multiple awards, most recently the Babcock-Hart Award from the Institute of Food Technologists.  He has authored over 250 publications.

Richard earned an undergraduate degree in biology and a Masters degree in Public Health from the University of Michigan as well as a doctorate degree in Human Nutrition from Cornell University.  He conducted post-doctoral studies at the Memorial Sloan-Kettering Cancer Center and the Monell Chemical Senses Center.

Presentation description for Richard Mattes’ presentation at the 2016 Sweetener Systems Trends & Technologies Seminar Panel: Sweeteners and Nutrition: New Developments & Reality Checks

Low calorie sweeteners (LCS) have been used to moderate sugar and energy consumption for over 130 years. Their safety and efficacy for weight management have been challenged over much of this time. Present concerns stem from advances in science that reveal LCS may be metabolically active in the gastrointestinal tract, their use may alter responses in brain reward centers and they may influence the gut microbiota. Some argue that through these mechanisms they pose a health threat and may not only be ineffective, but actually counter-productive for weight management.  However, a critical review of the evidence supports their safety and efficacy when used in moderation as a substitute for energy-yielding sweeteners.

Presentation at the 2016 Sweetener Systems Trends & Technologies Conference
Description: Dr. Richard Mattes Portion of the Panel: Sweeteners and Nutrition: New Developments & Reality Checks

Low calorie sweeteners (LCS) have been used to moderate sugar and energy consumption for over 130 years. Their safety and efficacy for weight management have been challenged over much of this time. Present concerns stem from advances in science that reveal LCS may be metabolically active in the gastrointestinal tract, their use may alter responses in brain reward centers and they may influence the gut microbiota. Some argue that through these mechanisms they pose a health threat and may not only be ineffective, but actually counter-productive for weight management.  However, a critical review of the evidence supports their safety and efficacy when used in moderation as a substitute for energy-yielding sweeteners.

Presentation at the 2015 Protein Trends & Technologies Seminar (Technical Program):    Protein, Appetite & Leveraging: Protein’s Role in Energy Balances

It is well known that proteins provide essential amino acids required for life. What is less understood is the role they play in satiety and weight management. This presentation looks at theories and research that help delineate how proteins influence hunger, energy intake and energy expenditure.  Additionally, the implications of a food’s sensory properties and expectation for satiety will be touched on.  This information will provide an improved framework for the development of protein-enhanced products in the marketplace.

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