Considering the importance of nutritional and health issues for the development of communities, and in
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Pan American Nutrition, Food Science and Technology BIMBO Award 2006 Considering the importance of nutritional and health issues for the development of communities, and in order to promote research activities in these fields, BIMBO GROUP created the Pan-American Nutrition, Food Science and Technology Award, which is carried out every two years. As part of its continuous commitment to the community’s health and well-being, Grupo Bimbo, the leading baked goods company in the Americas, invited the scientific community to participate in the Bimbo Pan-American Nutrition, Food Science and Technology Award to promote research and knowledge in these areas, and to improve the quality of processed food and the nutritional standards of the population. The first Award was carried out in 2004 with just one winner for both areas: Human Nutrition and Food Science and Technology; and in four different territories: Mexico, USA, Central and South America. The last event (2006) included the participation of the same territories, and added a winner for each discipline: Human Nutrition and Food Science and Technology. In addition, there included two new subcategories for each area: Young Scientist and Professional. The Young Scientist Category is aimed for participants less than 35 years old by the closing date,who have concluded a Master’s Degree or PhD, maximum two (2) years before the closing date. And shall actively participated in ...
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Pan American Nutrition,
Food Science and Technology
BIMBO Award
2006
Considering the importance of nutritional and health issues for the
development of communities, and in order to promote research activities in
these fields, BIMBO GROUP created the Pan-American Nutrition, Food
Science and Technology Award, which is carried out every two years.
As part of its continuous commitment to the community’s health and well-
being, Grupo Bimbo, the leading baked goods company in the Americas,
invited the scientific community to participate in the
Bimbo Pan-American
Nutrition, Food Science and Technology Award
to promote research and
knowledge in these areas, and to improve the quality of processed food and
the nutritional standards of the population.
The first Award was carried out in 2004 with just one winner for both areas:
Human Nutrition and Food Science and Technology; and in four different
territories: Mexico, USA, Central and South America.
The last event (2006) included the participation of the same territories, and
added a
winner for each discipline: Human Nutrition and Food Science and
Technology. In addition, there included two new subcategories for each area:
Young Scientist and Professional.
The Young Scientist Category is aimed for participants less than 35 years old
by the closing date,who have concluded a Master’s Degree or PhD, maximum
two (2) years before the closing date. And shall actively participated in
important scientific and/or technological research projects, having at least one
publication in a peer-reviewed journal during the last two years.
The Professional Category seeks to award
participants who have carried out
unique, renowned, valuable, consistent research projects on human nutrition
sciences and food technology, individually or as part of a team, with at least
five (5) awarded publications during the last three years, showing evidence of
the researcher’s independent work, Participated in activities that promote
science,
supervised postgraduate thesis and
participated in teaching
activities and the development of skilled human resources.
An independent Scientific Jury from each geographical zone was in charge of
evaluating the projects submitted and classified them according to their quality
and application to regional needs. The projects from each region, category
and discipline with the highest rating, won the award. The evaluation criteria
ranked the quality, content and congruence of the proposal in relation to the
disciplines; the scientific quality and technical viability; the impact on and
benefits to the human nutrition of the corresponding region; the impact on and
benefits to the industrialization processes of food products, according to the
resources and needs of the corresponding region and the positive influence
on the protection of intellectual property in the country where the research
was carried out.
The Scientific Jury is integrated by renowned researchers and experts in
human nutrition, food science and technology, chosen by Grupo Bimbo.
The Jury for Human Nutrition discipline was integrated by: Dennis D. Miller
(Cornell Institute of Food Science), Julie Miller Jones (College of St.
Catherine), Benjamin Caballero (John
Hopkins University), Monserrat Bacardi
Gascón (Universidad Autónoma de Baja California), Juan Angel Rivera
Dimmarco (Instituto Nacional de Salud Pública, Mexico), Mauro Valencia
Juillereat (Centro de Investigación en Alimentación y Desarrollo, México),
Benjamin Torun (Centro de Investigaciones y Docencia de América Latina),
Manuel Ramirez Zea (Instituto de Nutrición de Centro America y Panama), Dr.
Ricardo Uauy (Instituto de Nutrición y Tecnología de Alimentos INTA), Manuel
Ruz (Universidad de Chile) and Hector Enrique Araya López (Universidad de
Chile).
The Jury for the Food Science and Technology discipline was integrated by:
Dennis Heldman (Heldman Associates), Gustavo Barbosa Cánovas
(Washington State University), Paul Singh (University of California), Cesar
Ignacio Beristain Guevara (Universidad Veracruzana), Luis Herrera Estrella
(Centro de Investigación y Estudios Avanzados), Sergio Revah Moiseev
(Universidad Autónoma Metropolitana), Gisela Kopper Arguedas (Universidad
para la Cooperación Internacional), Ana Carmela velásquez Carrillo (Centro
Nacional de Ciencia y Tecnología de Alimentos), Eduardo Agosin Trumper
(Pontificia Universidad Católica de Chile), Glaucia Maria Pastore
(Universidade Estadual de Campinas) and Telma Telxeira Franco
(Universitaria Zeferino Vaz).
BIMBO Group granted an award for each territory, discipline and category
with $ 5,000.00 USD (five thousand US dollars) tax free for the Professional
Category and $ 2,000.00 USD (two thousand US dollars) tax free for the
Young Scientist Category.
Winners of the Bimbo Pan-American Nutrition, Food Science and
Technology Award 2006
Territory 1 - United States of America
Human Nutrition – Young Scientist Category
Winner: Amy Proulx, Iowa State University
Paper: Fermentation or addition of lactic acid enhances iron bioavailability
from maize
Human Nutrition – Professional Category
Winner: Peter Joseph Javel, University of California
Paper: Consumption of fructose- but not glucose-sweetened beverages for 10
weeks increases postprandial triglyceride and apolipoprotein-B concentrations
in overweight/obese women
Food Science and Technology – Young Scientist Category
Deserted category
Food Science and Technology – Professional Category
Deserted category
Territory 2 – Mexico
Human Nutrition – Young Scientist Category
Deserted category
Human Nutrition – Professional Category
Winner: Teresa Shamah Levy, Centro de Investigaciones en Nutrición y
Salud, Instituto Nacional de Salud Pública, México
Paper: Efecto de la fortificación con hierro en el crecimiento en niños de 12 a
30 meses de edad
Food Science and Technology – Young Scientist Category
Winner: Martha Gabriela Campos Mondragón
Paper: Valor nutrimental de variedades de cacahuate mejoradas en
rendimiento
Food Science and Technology – Professional Category
Winner: Luis Vidal Ponce Cabrera, CICATA, IPN, México
Paper: Desarrolllo de una desespinadora fotónica para nopal verdura
Territory 3 – Central America
Deserted zone
Territory 4 – South America
Human Nutrition – Young Scientist Category
Deserted Category
Human Nutrition – Professional Category
Winner: Angel Catalá, Universidad Nacional de la Plata, Argentine
Paper: Effect of dietary high oleic-acid oils that are rich in antioxidants on
microsomal lipid peroxidation on rats
Food Science and Technology – Young Scientist Category
Winner: Cynthia Ditchfield , Sao Paulo University, Brazil
Paper: Development of a biodegradable edible antimicrobial film for shelf-life
extension of food products
Food Science and Technology – Professional Category
Winner: Franco Wilfredo Pedreschi Plascencia , Universidad de Santiago de
Chile
Paper: Reduction of acrylamide formation in french fries .
