Symposium Agenda

Last Updated 16.03.05

Wednesday November 3 rd ;
Morning session: J. Finley; Moderator
7:45 a.m. - 8:30 : Social/continental breakfast/registration
8:30 - 8:35 : Welcome and introduction: J. Finley, USDA/ARS, Grand Forks , ND

8:35 - 9:05 : Selenium and human health: G. Combs, USDA/ARS, Grand Forks , ND
9:05 - 9:35 : Selenium nutrition and chemistry: H. Ganther, University of Wisconsin
9:35 - 10:00: Formal Discussion
10:00 - 10:15: Break
10:15 - 10:45 : Altering plants to increase nutritional value: Ann Blechl, USDA/ARS, Albany , CA
10:45 - 11:05 : Selenium enrichment of plant and animal foods: An overview: J. Finley
11:05 - 11:50 : Lunch

Afternoon Session: J. Caton; Moderator
11:50 - Noon: Brief introduction by Joel Caton
12:00 - 12:30 : Selenium in soil: Zhi-Qing Lin, Southern Illinois University at Edwardsville
12:30 p.m. - 1:00 : Se-enriched vegetables and cancer reduction: P. Whanger, Oregon State University
1:00 - 1:30 : Selenium accumulation in wheat: D. Garvin, University of Minnesota
1:30 - 1:50: Formal Discussion
1:50 - 2:05 Break
2:05 - 2:35 : High-Se beef and lamb production: Animal productivity and tissue concentrations: J. B. Taylor , USDA/ARS, Dubois , Idaho
2:35 - 3:05 : Quality and acceptability of high-Se beef: M. Marchello , North Dakota State University
3:05 - 3:35 : High-Se bison: Possibilities and potential: K. Sedivec , North Dakota State University
3:35 - 3:55: Human bioavailability trials with high Se foods: A. Keck, University of Illinois
3:55 - 4:15: Formal Discussion

6:00 - 8:00 : Dinner: R. Johnson, North Dakota Agriculture Commissioner

Thursday November 4 th : Marketing/future directions

Morning Session: J. Finley; Moderator

8:30 - 8:50 : Safety issues regarding Se-enriched foods: G. Combs, USDA-ARS, Grand Forks, ND
8:50 - 9:20 : Regulatory issues regarding Se-enriched foods: Kathleen Ellwood, FDA representative
9:20 - 9:40 : Preserving Product Integrity Open Discussion: Bob Sombke, North Dakota Mill (no slides)
9:40 - 9:55: Break
9:55 - 10:25 : Potential markets for high-Se foods: C. Wachenheim, North Dakota State University
10:25 - 10:55 : Potential markets for high-Se foods: W. Lesch, University of North Dakota
10:55 - 12:15 : Open discussion; Session wrap-up
12:25 : Bus to Grand Forks Human Nutrition Research Center
12:30 - 2:00: Center tour/lunch