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Hone your expertise and recharge your creativity with these inspirational presentations, engaging panel discussions, and lively debates designed to challenge and reinvigorate your passion for the science of food.
A Conversation with Dr. Andrew Pelling
Monday, June 26, 2-3 p.m.
Dr. Pelling, scientist, professor, entrepreneur and renowned TED Senior Fellow will provide a talk to unapologetically challenge your curiosity and inspire your creativity.
Scientist, professor, entrepreneur and TED Senior Fellow Dr. Andrew Pelling has built a career on unapologetic curiosity, creativity and serendipity. He is a professor and Canada Research Chair at the University of Ottawa, where he founded and directs a curiosity-driven research lab that brings together artists, scientists, social scientists and engineers. Pelling is also the co-founder and CTO of Spiderwort Inc., a mission driven company developing open source platforms to enable the widespread and global adoption of biological research in all environments and economic contexts. Most recently, he founded pHacktory, a street-level research lab in Ottawa that amplifies community ideas through a potent mixture of craft, serendipity and curiosity.
Processed Food: The Good, the Bad, and the Science
Moderated by Tamar Haspel, esteemed food columnist from The Washington Post
Monday, June 26, 9-10:15 a.m.
There's no question that food processing has been a boon to civilization. It's made just about everything we eat safer, less perishable, more transportable, more convenient, and cheaper.
But it's also made it easy to produce diabolically delicious calorie-dense, nutrient-sparse foods that people find hard to resist. Who among us can be left alone with a bag of Doritos? Doctors, scientists, and public health authorities have identified highly processed foods as being an important driver of obesity and disease. Are they? And, if they are, what should we be doing about that?
The panel will bring together a wide range of perspectives—historian, doctor, scientist, food company executive—to talk about the pros and cons of processed food.
About the Moderator
Tamar Haspel is a journalist who’s been on the food and science beat for the best part of two decades. She writes the James Beard award-winning Washington Post column, Unearthed, which covers food supply issues, and contributes to National Geographic, Cooking Light, and Edible Cape Cod. When she’s tired of the heavy lifting of journalism, she gets dirty. She and her husband, Kevin Flaherty, raise their own chickens, grow their own tomatoes, hunt their own venison, and generally try to stay connected to the idea that food has to come from somewhere. They also have an oyster farm, Barnstable Oyster, where they grow about 100,000 oysters a year in the beautiful waters off Cape Cod, destined for New York and Boston restaurants. Haspel revels in the idea that diners pay $3 a pop for their product, and she can eat as many as she wants.
About the Panel
Rachel Laudan is best known for her much-reprinted article “A Plea for Culinary Modernism: Why We Should Love Fast, Modern, Processed Food” and for Cuisine and Empire: Cooking in World History (University of California Press, 2013). Raised on an English farm, she received her Ph.D. in history and philosophy of science from University College London. Following a productive academic career, she turned food history and politics, frequently serving as keynote speaker and winning best food history awards from the International Association of Culinary Professionals and the Oxford Symposium on Food and Cookery. She lives in Austin, Texas with her husband and blogs at http://www.rachellaudan.com
As Medical Director of the Bariatric Medical Institute, Dr. Yoni Freedhoff was the third physician in Canada to receive their board certification in Bariatric medicine from the American Board of Obesity Medicine (ABOM). He has also served as the Canadian Obesity Network’s inaugural Family Medicine Chair, and is an Assistant Professor of Family Medicine at the University of Ottawa.
Dr. Freedhoff has been referred to as Canada's most outspoken obesity expert. His advocacy efforts in both obesity and nutrition policy have landed him speaking at both the Canadian House of Commons and the Senate regarding his concerns surrounding Canada's Food Guide and as a member of multiple stakeholder groups run by the Public Health Agency of Canada and Health Canada.
Dr. Freedhoff is quoted regularly in the national and international press and appears frequently on television. He writes an award winning blog, has co-authored a freely downloadable medical textbook on the office-based management of obesity, and his first book for the public, The Diet Fix: Why Diets Fail and How to Make Yours Work, is a #1 National Canadian bestseller.
Chris Mallett was named Corporate Vice President of Cargill Research & Development in January 2005 and leads all R&D resources across Cargill.. Prior to joining Cargill, Mallett was the foundational Senior Vice President of R&D and CTO of the dairy multinational Fonterra in New Zealand. Before his role at Fonterra, he led the food and agribusiness activities at CSIRO Australia, the nation’s premier science agency where he served successively as chief of division, executive vice president, and deputy CEO. He had previously held various leadership positions in R&D in the European edible oils and frozen food business of Unilever, the consumer goods multinational, which he had joined in 1982 after an academic career in Austria and Australia.
He was elected fellow of the Australian Academy of Technological Sciences and Engineering in 1999, and was awarded a 2000 Centenary Medal of Australia for contribution to Australia’s R&D.
Mallett, who is a Manxman, received his Bachelor, Master and D.Phil degrees in chemistry from Oxford University.
FOOD EVOLUTION Film Premiere with Panel Discussion to Follow
Tuesday, June 27, 8:30-10:30 a.m.
As Food Evolution rightly insists, you shouldn't claim to hold the scientific high ground if you aren't willing to accept the rigor and open-mindedness required by the scientific method.” – The Hollywood Reporter
From Academy Award®-nominated director Scott Hamilton Kennedy (THE GARDEN, FAME HIGH, OT: OUR TOWN) and narrated by esteemed science communicator Neil deGrasse Tyson and made possible by the Institute of Food Technologists, FOOD EVOLUTION is set amidst a polarized debate marked by fear, distrust and confusion: the controversy surrounding GMOs and food. The film begins a rational conversation about the use of sound science and its role in the global food system.
Traveling from Hawaiian papaya groves, to banana farms in Uganda to the cornfields of Iowa, FOOD EVOLUTION wrestles with the emotions and the evidence driving one of the most heated arguments of our time.
Enlisting experts and icons of the struggle such as Mark Lynas, Alison Van Eenennaam, Jeffrey Smith, Andrew Kimbrell, Vandana Shiva, Robert Fraley, Marion Nestle and Bill Nye, as well as farmers and scientists from around the world, this bold and necessary documentary separates the hype from the science to unravel the debate around food. While the passionate advocates on all sides of this debate agree on the need for safe, nutritious and sustainable food for the planet, their differing views over what constitutes the truth have pit them against each other, rendering the subject of food itself into an ideological battleground.
A lively, interactive panel discussion moderated by Colin Dennis, IFT President 2015-2016 will follow the screening. Panelists include: FOOD EVOLUTION Director and President of Black Valley Films, Scott Hamilton Kennedy; FOOD EVOLUTION Producer and writer Trace Sheehan; Alison Van Eenennaam, Animal Genomics and Biotechnology Cooperative Extension Specialist in the Department of Animal Science at the University of California, Davis and featured in FOOD EVOLUTION; and Emma Naluyima, a Smallholder Farmer and Private Veterinarian in Uganda, presenter of the 2014 World Food Prize Norman Borlaug Dialogue Keynote Address and also featured in FOOD EVOLUTION.
For more information about Scott Hamilton Kennedy, visit: www.blackvalleyfilms.com
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