Thank You For Joining Us at the Mushrooms & Health Summit

The Mushroom Council hosted the Mushrooms and Health Summit
September 9-10, 2013
Washington D.C.  

The meeting was a unique and comprehensive examination of the global research that links mushrooms to today’s and future health issues. Attendees learned  from the world’s top scientists, researchers and nutrition experts who provided a broad range of perspectives and facilitated discussions around mushrooms from spore to spoon. A cross-section of experiences and expertise were brought to the table to shape the future of scientific research on mushrooms. Learn more about the event via this press release.

Click on the session titles and speaker names to view presentations and bios.
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Monday, September 9
1:30 pm – 7:30 pm
1:30 pm – 2:00 pm
Opening Welcome Session: Exploring the Evidence 

Johanna Dwyer, Professor at Tufts University
Catherine Woteki, Under Secretary for United States Department of Agriculture’s (USDA) Research, Education, and Economics (REE) mission area
Joe Caldwell, Vice President, Monterey Mushrooms, Inc
2:00 pm – 3:30 pm
Session 1: Mushrooms: A Unique Kingdom
Lisa Castlebury, USDA ARS
Suzanne Thornsbury, Agriculture Economist at USDA Economic Research Service (ERS)
Greg Drescher, Vice President Strategic Initiatives and Industry Leadership, Culinary Institute of America
Moderator: Jennifer Huget, former Washington Post nutrition columnist
3:30 pm – 5:00 pm
Session 2: The Journey Begins – From Folklore to Epidemiology
Shu-Ting Chang, Ph.D., Emeritus Professor of Biology, the Chinese University of Hong Kong; one of the world’s leading researchers on the biology and cultivation of edible mushrooms
Manny Noakes, Ph.D., Dip Nut & Diet, Commonwealth Scientific and Industrial Research Organisation (CSIRO)
Moderator: Clare Hasler-Lewis, Ph.D., MBA, Robert Mondavi Institute for Wine and Food Science, University of California, Davis
5:30 pm – 7:30 pm
Evening Reception

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Tuesday, September 10
7:45 am – 3:00 pm
7:45 am – 8:15 am
Continental breakfast
8:15 am – 10:00 am
Session 3: Mushroom Bioactive Compounds and Nutrient Composition
Robert Beelman, Ph.D., Professor Emeritus of Food Science, Penn State University
Manny Noakes, Ph.D., Dip Nut & Diet, Commonwealth Scientific and Industrial Research Organisation (CSIRO)
David B Haytowitz, Nutrient Data, USDA
Moderator: John Milner, Ph.D., Beltsville Human Nutrition Research Center, USDA Agriculture Research Service (ARS)
10:00 am – 10:15 am
Break
10:15 am – 11:45 am
Session 4: Exploring Underlying Mechanisms Linking Mushrooms and Health
Margherita Cantorna, Ph.D., Penn State University
Dayong Wu, MD, Ph.D., Tufts University
Sue Percival, Ph.D., University of Florida
Lawrence Cheskin, MD, F.A.C.P., Associate Professor, Department of Health, Behavior and Society at Johns Hopkins Bloomberg School of Public Health
Moderator: Gabriela Riscuta, MD, CNS, Program Director at the National Cancer Institute
11:45 am – 12:00 pm
Break
12:00 pm – 12:20 pm
Mushroom Blendability
Amy Myrdal Miller, MS, RD, Senior Director of Programs and Culinary Nutrition for the Culinary Institute of America
12:20 pm – 1:00 pm
Lunch
1:00 pm – 2:30 pm
Session 5: Where do mushrooms fit into dietary advice? (Panel Discussion)
Roger Clemens, DrPH, Adjunct Professor of Pharmacology and Pharmaceutical Sciences, School of Pharmacy, University of Southern California
Barbara Schneeman, Ph.D., [former] Director of the Office of Nutrition, Labeling, and Dietary Supplements in the Center for Food Safety and Applied Nutrition at the US Food and Drug Administration (FDA)
David Law, MBA, President and CEO, Gourmet Mushrooms
Victor Fulgoni, Ph.D., Senior Vice President, Nutrition Impact
2:30 pm – 3:00 pm
Closing Session: Future Research Needs
Van Hubbard, MD, Ph.D., Director, NIH Division of Nutrition Research Coordination and Associate Director for Nutritional Sciences, National Institute of Diabetes and Digestive and Kidney Diseases, National Institutes of Health (NIH)
John Milner, Ph.D., Beltsville Human Nutrition Research Center, USDA Agriculture Research Service (ARS)
Moderator: Bart Minor, President and CEO, Mushroom Council
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This Summit discussed the growing body of evidence about mushrooms and health. It is pleasing to note that since 2005, the mushroom industry has dedicated resources to better understand the nutrition properties and health benefits of mushrooms. From weight management to immunity to vitamin D, leading scientists and researchers have discovered new facts about mushrooms and what makes them unique dietary components.
Presentations from experts at leading institutions throughout the world shared information about:
  • Mushrooms’ historical cultural use and unique nutrient, bioactive and mechanistic properties
  • Trends in global mushroom use, consumption and economic contribution
  • Emerging science linking mushrooms to health
  • The role of mushrooms in dietary guidance

Mushroom Resources

 

Continuing Education

This program has been approved by CDR for 9 CPEUs for RDs and DTRs.
Download the CPE Certificate, fill it out and submit to info@mushroominfo.com.

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Mushrooms and Health Summit Steering Committee
Members of the Mushrooms and Health Summit Steering Committee:

  • Johanna Dwyer, DSc, RD, Professor of Medicine (Nutrition) and Community Health, Tufts University Medical School; adjunct Professor of Nutrition at Tufts University Friedman School of Nutrition Science and Policy
  • Clare Hasler-Lewis, PhD, MBA, Executive Director, Robert Mondavi Institute for Wine and Food Science, University of California, Davis
  • John Milner, PhD, Director, Beltsville Human Nutrition Research Center, USDA Agriculture Research Service (ARS)
  • Manny Noakes, Dip Nut & Diet PhD, Research Program Leader, Nutrition and Health Sciences, Commonwealth Scientific and Industrial Research Organisation (Australia)
  • Sylvia Rowe, SR Strategy, LLC
  • Mark Wach, PhD, Sylvan BioSciences

Summit Speakers
Speakers included leaders in the fields of nutrition research, food science, mushroom cultivation and nutrition guidance. This high-profile group includes:

  • Robert Beelman, PhD, Professor Emeritus of Food Science, Penn State University
  • Joe Caldwell, former Mushroom Council Chair, Vice President, Monterey Mushrooms, Inc.
  • Margherita Cantorna, PhD, Professor Molecular Immunology, Penn State University
  • Lisa Castlebury, PhD, USDA Agriculture Research Service (ARS)
  • Shu-Ting Chang, PhD, Emeritus Professor of Biology, The Chinese University of Hong Kong
  • Lawrence Cheskin, MD, FACP, Associate Professor, Department of Health, Behavior and Society at Johns Hopkins Bloomberg School of Public Health
  • Roger Clemens, DrPH, Adjunct Professor of Pharmacology and Pharmaceutical Sciences, School of Pharmacy, University of Southern California
  • Greg Drescher, Vice President Strategic Initiatives and Industry Leadership, Culinary Institute of America
  • Johanna Dwyer, DSc, RD, Professor of Medicine (Nutrition) and Community Health, Tufts University Medical School; adjunct Professor of Nutrition at Tufts University Friedman School of Nutrition Science and Policy
  • Victor Fulgoni, PhD, Senior Vice President, Nutrition Impact, Battle Creek, MI
  • Clare Hasler-Lewis, PhD, MBA, Executive Director, Robert Mondavi Institute for Wine and Food Science, University of California, Davis
  • David B. Haytowitz, Nutritionist, Nutrient Data, USDA ARS (20 minute presentation
  • Van Hubbard, MD, PhD, Director, NIH Division of Nutrition Research Coordination and Associate Director for Nutritional Sciences, National Institute of Diabetes and Digestive and Kidney Diseases, National Institutes of Health (NIH)
  • Jennifer Huget, former Washington Post Health and Nutrition Editor
  • David Law, MBA, President and CEO Gourmet Mushrooms
  • John Milner, PhD, Director, Beltsville Human Nutrition Research Center, USDA Agriculture Research Service (ARS)
  • Manny Noakes, Dip Nut & Diet PhD, Research Program Leader, Nutrition and Health Sciences, Commonwealth Scientific and Industrial Research Organisation (Australia)
  • Gabriela Riscuta, MD, CNS, National Institutes of Health (NIH), National Cancer Institute (NCI)
  • Sue Percival, PhD, Professor, Nutritional Sciences, University of Florida
  • Barbara Schneeman, PhD, former Food and Drug Administration (FDA)
  • Suzanne Thornsbury, PhD, Economist, USDA, Economic Research Service (ERS)
  • Catherine Woteki, PhD, Under Secretary for United States Department of Agriculture’s (USDA) Research, Education, and Economics (REE)
  • Dayong Wu, MD, PhD, Scientist I and the Associate Director at the Nutritional Immunology Laboratory, Jean Mayer USDA Human Nutrition Research on Aging at Tufts University

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