Feed your future
June 2-5, 2019 | New Orleans, LA

IFTNEXT Session Highlights

If you’re interested in keeping a pulse on what’s coming next in the science of food and food technology, then you can't miss the exciting programming being developed for the IFT19 IFTNEXT Stage. This year’s dynamic programming will explore topics affecting the industry of tomorrow and the varied perspectives and solutions addressing them today.

IFTNEXT programming is currently being developed. Check back in spring 2019 for a detailed schedule of programming.

If you are interested in submitting a presentation proposal for the IFTNEXT stage visit the IFT19 Call for Proposals webpage for information. 

Here is just a taste of the type of programming you will experience at IFT19.

IFT18 Program Sampler

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  • Storytelling: Innovations from the Far Corners of the Developing World
    Storytelling Innovations from the far corners
    Storytelling: Innovations from the Far Corners of the Developing World

    There are developing-world food stories that need to be told: narratives about solutions to global food problems and the innovators who hack them. Ingenuity is bred in faraway places, and most of the food industry doesn’t know about it.

    Tiny startups and obscure development initiatives are tackling food insecurity and its related social issues with grit and guts. Some are doing so in low tech but highly effective ways. Others are applying advanced technology to very basic rural problems. All are envelope-pushers and groundbreakers.

    In an informal story-telling fashion you will learn about small startups, research projects, and entrepreneurial organizations addressing a wide range of critical food-related issues such as malnutrition, food safety, storage and handling, and production efficiency. From a solar-powered affordable food cart franchise in Uganda to a super-simple solution to iron-deficiency anemia in Cambodia, entrepreneurs are making a meaningful difference.

    Lead Presenter: Donna Rosa, Aidtrepreneurship

  • The Promise of Digital Olfaction: A Demonstration of the Artificial Nose
    Food Tech without borders
    The Promise of Digital Olfaction: A Demonstration of the Artificial Nose

    It is now possible to get numerical information about tastes and smells. See a demonstration of the artificial nose and what new technologies are being developed that will allow for the manufacturing of smaller, more accessible handheld devices that can even become integrated into our smart cooking appliances. Experience the potential throughout the value chain, from the field, to the industry, and finally to the kitchen.

    Presenter: Dr. Tristan Rousselle, Aryballe Technologies

  • IFTNEXT Quickfire Discussions: Global Solutions for Food Security
    Quickfire Global Solutions
    IFTNEXT Quickfire Discussions: Global Solutions for Food Security

    What are some of the problems facing the global population and how can food science help? This IFTNEXT Quickfire is three presentations in one, highlighting the innovation, research, and approaches taken to make a positive impact on food security. Stay until the end for a chance to join the conversation!

    Harnessing the Power of Kenyan Sweet Potatoes 
    See how one visionary helped sweet potato farmers in Kenya get the necessary skills and infrastructure needed to sell into a larger global market.

    Presenter: Perez Ochieng, SACOMA

    Feeding the World Starts with Sustainable Nutrition: We Have An Algae For That
    Learn more about the growing global demand for proteins, the challenges of meeting those demands, and how algae is well-positioned to address those challenges in a sustainable and affordable manner.

    Presenter: Dr. Miller Tran, Triton Algae Innovations Ltd.

    Supporting Sustainable Economic Transformation of Rural African Communities: The Baobab
    Explore the power of global partnerships and research around a “superfruit” that can improve nutrition security for local food industries and communities.

    Presenters: Willis Owino, Jomo Kenyatta University of Agriculture and Technology (JKUAT)

  • Who's Driving Personalized Nutrition and Why?
    Who's driving personalized nutrition
    Who's Driving Personalized Nutrition and Why?

    There's a lot of buzz about Personalized Nutrition, but what is it and how did consumers come to demand these custom health solutions? In this session, we will talk about why Personalized Nutrition is relevant in today's marketplace, how clean label fits in, as well as how and why consumers have changed-up the traditional paradigm of health and wellness. Learn more about how the consumer evolved, what their new expectations are, and what food and beverage manufacturers and marketers need to do to deliver the customization that consumers want. Don't miss this stimulating discussion.

    Presenter: Jeff Hilton, BrandHive

  • Exploring the future with the IFTNEXT Think Tank
    Start-up Alley Showcase
    Exploring the future with the IFTNEXT Think Tank

    IFT has assembled a Think Tank advisory panel to assist in identifying areas of potential future impact in the science of food.  The charge is to use current knowledge or indicators both within and outside of the food industry to grasp the BIG PICTURE context (global, inter-industrial, economic, political, environmental, digital, etc) within which food science operates to help us see what we have and what we need in terms of providing our members with resources, insights, relationships, knowledge, and experience to move boldly into the future. 

    Think Tank Guests: Bernhard Van Lengerich, S2G Ventures (Seed 2 Growth); Peggy Smedley, Specialty Publishing Media; Colin Dennis, Agri-Food Training Partnership; Joseph Light, Ingredion

  • Competitive Technical Intelligence - Knowing the Outside World
    Competitive Tech Intelligence
    Competitive Technical Intelligence - Knowing the Outside World

    Innovation is the key to any organization’s success! However, if you want to remain competitive in the market place you need to not only create intellectual property but also understand what others have in the same space. The best way to do this is by creating a Competitive Technical Intelligence (CTI) Program within your company.

    By monitoring other peer companies and technologies spaces of interest you can get your first look at the space and start strategizing as you develop to determine if you will have Freedom to Operate (FTO). This will minimize risks to your business and save resources. A CTI Program allows you to look for partners who are willing to collaborate or even find technologies you can use to meet your consumer needs.

    The presentation will cover how the program was developed and implemented within the organization and will include a live demo of a CTI Portal.

    Presenter: Linda Perucca, SciTech Patent Art Services

  • When Data, Data Science, and Computation Meet Food
    When data meet food
    When Data, Data Science, and Computation Meet Food

    Counting calories and tracking meals are difficult parts of monitoring nutrition intake. These tedious steps are often the reasons people give up on following diets and eating healthier foods, despite dietary needs and risks for problems like obesity. With an open-source system to simplify these steps, keeping up with a diet plan and eating healthy can become dramatically easier for a large number of people. Using an open cloud-computing platform like the Wolfram Cloud, such an application can be implemented with high-level features like natural language processing, linear programming, and custom visualization functions. One of the advantages of this particular system is its built-in access to over 100,000 foods and a large corpus of curated food information. There will be demonstrations of the meal suggestion application, as well as details on how to set it up for personal use.

    Presenters: Andrew Steinacher, Wolfram Alpha, LLC; Lav R. Varshney, University of Illinois; Katie Juban; Yong-Yeol Ahn, PhD

  • The Future of Next Generation Food Waste: How the Almond Industry is Unleashing the Potential for Co-Products
    Almond Industry
    The Future of Next Generation Food Waste: How the Almond Industry is Unleashing the Potential for Co-Products

    Join the Almond Board of California (ABC) in an exploration of the potential that is unleashed when agriculture and technology merge and innovate in an effort to minimize waste and carbon footprint - and truly take food waste full circle. Recent groundbreaking research developments, in partnership with the USDA, have resulted in new life after harvest for almond co-products - the hulls, shells, and woody material from almond trees. Currently, those coproducts are utilized as livestock bedding and nutritious cow feed – however, ABC’s support in research projects underway with USDA research teams have resulted in almond hulls and shells being used to ferment beer and boost mushroom production, strengthen recycled plastics, and even supplement honey bee and insect food.

    Get hands-on with products created from the latest almond waste-reduction science and discuss what’s next for the integration of these technologies.

    Presenters: Guangwei Huang, Almond Board of California and Bill Orts, USDA-ARS

  • A Simple Approach to Displacing Costly or Vulnerable Ingredients in Your Recipes
    A Simple Approach to Displacing Costly or Vulnerable Ingredients in Your Recipes
    A Simple Approach to Displacing Costly or Vulnerable Ingredients in Your Recipes

    Learn the science & story behind the development of, and benefits from, a novel multi-functional plant-based ingredient now being used in everyday foods.

    The product performs like a hydrocolloid – functioning analogously to truly vulnerable products like guars and carrageenans, but also to ingredients like eggs or GMO crops that have been highly scrutinized for resource intensity, by social advocacy movements, or due to allergen content. By utilizing a supercritical water-based platform, the Plantrose Process, Renmatix has harnessed the power of water to hydrolyze a range of plant material for the cost-effective production of a clean, sustainable, and unmodified, Simple Cellulose.

    This new-to-the-world ingredient produced using dissolved plant fibers is a market-tested emulsifier, humectant, and texturizer, in: egg extension/replacement, fat replacement, freshness extension, and gluten/allergen free, systems. It effectively manages total costs for improved margins – while delivering general improvements in categories like: baked goods, sauces, meat systems, and more!

    Presenter: Mike Hamilton, CEO, Renmatix

  • Edibilomics: Using Metabolomics in Food-Related Research
    Edibilomics: Using Metabolomics in Food-Related Research

    Metabolomics is a new and emerging field with applicability to food and nutrition-related research. Metabolomics aims to profile the totality of chemical compounds present within a system (plant, fruit or vegetable, processed food product, or biological fluid) allowing hundreds or thousands of chemicals can be monitored simultaneously. In this capacity, metabolomics can be used to investigate how a food product changes globally with food processing, to profile products to detect adulteration or misbranding or changes in nutritional profile, to better understand what flavor compounds contribute to product liking, and how dietary interventions with these food products alter the human metabolome. This data can also be correlated with other meta-data (e.g. sensory panel information, genetic analyses, microbiological and microbiome taxa) to provide additional value. In this symposium, we will provide background information on metabolomics, suitable for an audience unfamiliar with the topic, and discuss its applications in food, flavor, and nutrition.

    Presenters: Jessica Cooperstone, The Ohio State University; Devin Peterson, The Ohio State University; Rachel Kopec, The Ohio State University; Emmanuel Hatzakis, The Ohio State University

  • IFTNEXT Quickfire Discussions: From Data to Drones: Innovative Food Safety Applications
    Quickfire data to drones
    IFTNEXT Quickfire Discussions: From Data to Drones: Innovative Food Safety Applications

    We’ve heard about data intelligence, machine learning, and drones, but what is their place in the food industry? This IFTNEXT Quickfire shows how three innovators are leading the way with their applications of new tech. 

    Improving Shelf Life with Predictive Modeling
    See how predictive modeling can help food companies develop safe products, reduce R&D spend, and shorten time to market.

    Presenter: Saurabh Kumar, Corbion

    Identifying and Quantifying Viable Pathogens in Food
    Explore how machine learning can help identify and quantify potential biohazards in food.

    Presenter: Boce Zhang, University of Massachusetts Lowell

    Domotic Tools: New Pillars for FSMA Regulatory Audits
    Learn how new technologies like drones and augmented reality is helping the food processing industry respond to FSMA.

    Presenters: Claudio Gallottini, ITA Corporation, ESI Srl, CISRAD Srls; Ferruccio Marello, Katoen Natie Interporto Rivalta; Andrea Gentili, ITA Corporation; Giovanni La Ros, ITA Corporation; Franco Rapetti, Euroservizimpresa; Noemi Trombetti, Euroservizimpresa

To learn more about IFTNEXT and year-long program offerings, visit the IFTNEXT webpage.

Be sure to join our annual event news list to receive updates as event programming gets finalized.