CALS hosts Hilldale lecture by animal scientist Dale Bauman on Oct. 31

On Oct. 31 the College will host a Hilldale Lecture by noted animal scientist Dale Bauman. The lecture, titled “Functional Foods and Dairy Fat: Opportunities and Challenges,” will be given at 3:30 p.m. in B1118 Biochemistry. Bauman will also present a supplemental seminar on Nov. 1 at 11 a.m. in 212 Animal Sciences.

Bauman is Liberty Hyde Bailey Professor in the Department of Animal Science at Cornell University. His research on metabolic regulation of nutrient use for growth and lactation has led to definition of biological concepts and development of new technologies and commercial practices. Bauman’s current research focuses on regulating lipid synthesis and animal metabolism to produce food products with enhanced health benefits. Born in Michigan he received his undergraduate and graduate degrees at Michigan State University and the University of Illinois. Elected to the National Academy of Sciences, Bauman has received several honors including the USDA Superior Service Award and the Alexander von Humboldt Award. He has also served as Chairman of the NAS/NRC Board on Agriculture & Natural Resources and President of the American Society for Nutritional Sciences.

Hilldale Lecture Title: Functional Foods and Dairy Fat: Opportunities and Challenges
Time and Location: 3:30 Tuesday, October 31 in rm B1118 Biochemistry. Reception to follow in new Biochemistry Bldg. foyer

Lecture Abstract: Foods provide energy and essential nutrients, but consumers are increasingly aware that foods also contain components that may have positive effects on health maintenance. One functional food component is rumenic acid (RA; cis-9, trans-11 18:2), a conjugated linoleic acid isomer obtained mainly from dairy products. This seminar will focus on the biology of RA and discuss its origin and basis for it being found almost exclusively in ruminant-derived foods. Biomedical studies with animal models indicate that RA has anti-carcinogenic and anti-atherogenic effects when provided in its natural form (esterified fatty acid) as a natural food source (dairy products). Overall, results indicate the exciting potential of dairy products as functional foods. However, dairy fat is a saturated fat and RA is a trans fatty acid; thus, a challenge will be addressing public perceptions and generalizations about fats and fatty acids.

Supplemental Seminar Title: Regulation of Milk Fat Synthesis: New Developments in an Old Story
Time and Location: 11:00, Wednesday, Nov. 1 in rm 212 Animal Sciences

Supplemental Seminar Abstract: Fat is the most variable component in milk and is markedly affected by diet. Known for over 150 years, diet-induced milk fat depression (MFD) is a dramatic example that involves an interaction between rumen fermentation and mammary synthesis of milk fat. The presentation will provide historical context to developments in understanding nutritional affects on milk fat synthesis and highlight the biohydrogenation theory as a unifying concept that explains the basis for diet-induced MFD. Emphasis will include recent developments in identifying cellular signaling mechanisms that provide the coordinated regulation of mammary lipogenic enzymes involved in milk fat synthesis.