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Have you been hearing more about the microbiome in recent years? Interest in dietary factors that affect the microbiome continue to increase. The dietary supplements industry has recognized this and have positioned products that deliver prebiotics and probiotics as solutions at the forefront of the trend. However, many consumers seek foods that deliver a similar effect. The focus on foods that can have an impact on the microbiome and, subsequently, our health, has experienced a recent surge with consumer interest growing rapidly.

The session will provide latest update from the research investigating the potential impact of dietary components on immune, digestive and emerging areas of health research that have been connected to the gut microbiome. In addition, this session will address current consumer interest and understanding of this complicated topic, providing additional insights for tailored messages to targeted consumer segments.

One of IFT’s most popular courses provides you an overview of flavor chemistry and technology, interaction of flavors with food ingredients, application of flavors in food products, and the assessment of flavor quality changes. As an advanced complement to IFT"s primer online course, this two-day face-to-face course covers more in-depth training about the physical and chemical composition of flavors, sensory evaluation and descriptions of flavors, and the regulatory framework for use of flavor ingredients in the food and beverage industries. Interactive hands-on activities will ensure your understanding of key points in the lectures.

What previous attendees say:
“This course was extremely valuable and well taught. The instructors were all engaging, knowledgeable, and patient regarding answering individual questions. I hope that IFT continues to bring back this excellent short course.”

“There was the best short course that I have been taken for the last 3 years.”

“This short course was well organized, very informative, and very useful to various groups of people in the Food Science field. Thank you.”

REGISTRATION: This course has reached capacity. Please complete the form at the following link and we"ll contact you 1) if any seats become available or 2) when we schedule it again.

IFT Members: $780
Non-Members: $945
Student Members: $375

Course registration includes continental breakfast, lunch, afternoon beverages, training binder, and certificate of completion.

Know a colleague who would love to attend this course, but is unable to attend in-person? Refer them to online course "Flavor Interactions in Food: A Primer!" This online course covers the fundamentals of flavors. If you or someone you know are new to the flavor industry and in need of basic training, this online course is a great place to start. Register here:
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 cos of processed food.
Registration and Ticket required. Professional: $30, Student: $10. Click here to register for this event!
Peer-reviewed journals rely on experts on specific topics to review manuscript submissions in their areas of expertise. Learn about the typical review process, expectations of referees, and how to write effective reviews for scientific research journals. Experienced editors and reviewers will share their tips and examples of reviews to help beginner and intermediate researchers hone their peer-reviewing skills.
Consumers globally are looking for novel ingredient solutions for sugar replacement with superior functional properties and possible added health benefits. Because of these emerging demands, food scientists around the world are working on developing and commercializing novel sweetener systems that can not only provide sugar reduction/replacement but also provide some sort of digestive/immune health and/or overall health benefits. This session will highlight the emerging sweeteners that are a result of these efforts.

The initial presentation of this symposium will provide an overview of rare sugars. Their general properties, applications, and potential health benefits will be discussed. Special emphasis will be on allulose, which has been gaining a lot of attention over the last few years as a sugar replacer. The second presentation will talk about various oligosaccharides, including their chemistry, functional properties, applications in foods, and health benefits. Fructooligosaccharides, galactooligosacchardies, and isomaltooligosacharides are among the ones to be focused on. The third presentation will discuss the newer natural high-potency sweeteners, including stevia and monk fruit. Novel synergistic mixtures of steviol glycosides and the emerging minor glycosides, rebaudiosides D and M, will be highlighted. It will touch base on other high potency sweeteners that are more remote from the market, such as monatin, phyllodulcin, brazzein, and a range of other sweet proteins as well. The fourth presentation will focus on different types of novel sweetener syrups derived from tapioca, rice, oat, and sorghum, with an emphasis on the differences to typical corn syrups. It will summarize some of the aspects that the product developers would need to understand and pay attention while using them in various applications.