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

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131 - 140 Results out of 374
Phi Tau Sigma Executive Committee Meeting

When: Sunday, 07/15/2018 through Sunday, 07/15/2018, 11:00 AM - 12:15 PM

Where: McCormick Place - S101A

Recent Developments in Application of Membrane Filtration Technologies for Cheese and Beverage Manufacture

When: Monday, 07/16/2018 through Monday, 07/16/2018, 03:30 PM - 05:00 PM

Where: McCormick Place - S502AB

In recent years, membrane technologies have been widely used in the manufacture of various foods and beverage products. Per recent announcement from the Food and Drug Administration (FDA), ultrafiltered (UF) milk will be permitted in the manufacture of Standard of Identity (SOI) cheeses. This opens-up very exciting opportunity for cheese manufacturers. This symposia will provide a platform to discuss a range of opportunities and challenges for application of membrane technologies in the cheese industry as well as in the wider food industry. The symposium will also cover the regulatory aspects of this technologies in various product categories.

*Our thanks to Naturex for their sponsorship of the Product Development & Ingredient Innovations track*
Educating the Future Food Scientists Capable of Facing Evolving Regulatory and Technological Challenges in the Global Food Industry

When: Tuesday, 07/17/2018 through Tuesday, 07/17/2018, 12:30 PM - 02:00 PM

Where: McCormick Place - S501ABCD

Over the last 25 years, the food industry faced a great deal of change in food science and technology, culture, policy, and politics and has been truly “global” in its scope and impact. Also, the emergence of new foodborne hazards, along with consumer habits, preferences, and demand for convenience, nutrition, and safety of food and ingredients have resulted in increased need for understanding and navigating changing the regulatory landscape by food industry professionals. While the academic institutions have kept pace with technical training in food science and technology, the industry is experiencing a dire shortage of prospective employees: we need food scientists, technologists, and even production workers who can function adequately in changing the regulatory and technological climate. This symposium is designed to examine the current academic preparation for food science and technology graduates and discuss associated challenges and opportunities for the food industry. This symposium is sponsored by Phi Tau Sigma, the honor society of food science and technology.
Oral Competitions

When: Sunday, 07/15/2018 through Sunday, 07/15/2018, 01:00 PM - 03:00 PM

Where: McCormick Place

IFT Divisions hold graduate student research poster and oral competitions. Poster competitions are closed and not open to attendees.

The Oral competitions are open to any IFT18 attendee wishing to listen to research findings.

Dairy Foods Division
McCormick Place - S402AB

Food Chemistry Division
McCormick Place - S403AB

Food Microbiology Division
McCormick Place - S401ABC

Protein Division Division
McCormick Place - S404D

Sensory & Consumer Sciences Division
McCormick Place - S401D

Division Innovation Lab

When: Sunday, 07/15/2018 through Sunday, 07/15/2018, 08:00 AM - 02:00 PM

Where: McCormick Place - S105

This event is for Division Leaders to learn about best practices and plan for the upcoming year.
Physically Processed, Functional Carbohydrates as Food Ingredients

When: Wednesday, 07/18/2018 through Wednesday, 07/18/2018, 08:30 AM - 10:00 AM

Where: McCormick Place - S403AB

The demand for physically (i.e., non-chemically) modified, ingredients is increasing in the market due to consumer preference towards “healthy and natural” foods. Carbohydrate ingredients, such as starch, flour, hydrocolloids, sugars, and fibers play major roles in processed foods; to provide viscosity building, thickening, gelling, structure formation, ingredient binding, and certain other functions such as sensory attributes and nutritional value. Conventionally, chemical modifications have been used to modify carbohydrates to make ingredients with desired properties; process tolerance, improved stability, and in-product functionality. During past two decades, there has been an increased focus on physical modification technologies for making carbohydrate ingredients, particularly starch, due to increased demand for clean label ingredients by both the food manufacturers and consumers alike. Starch physical modifications have been limited, primarily, to treatments involving various heat-moisture combinations. Such technologies have been experimented and reviewed, in detail, in the scientific literature. New physical processing technologies, to obtain specific ingredient properties and functionalities, have emerged in the recent past. This symposium introduces and discusses recent advances in using physical processes available for developing functional carbohydrate ingredients.
The Promise of Digital Olfaction: A Demonstration of the Artificial Nose

When: Monday, 07/16/2018 through Monday, 07/16/2018, 11:45 AM - 12:30 PM

Where: McCormick Place - IFTNEXT Stage

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.
Healthy Oils: The New Go-To Ingredient for Health and Function

When: Tuesday, 07/17/2018 through Tuesday, 07/17/2018, 12:30 PM - 02:00 PM

Where: McCormick Place - N426C

A paradigm shift is occurring as global dietary guidance and regulatory action moves to encouraging optimal amounts of “good fats” in the diets of consumers. Quickly accumulating nutrition research is driving this trend and innovation throughout the food chain is making the development of new oil ingredients possible. This session will examine the latest science driving the trends on healthy oils, review the biggest regulatory and policy changes coming on fats and oils in over two decades, and delve into the innovations that will allow product developers to create healthier, tasty, functional products.

Dr. Cyril Kendall, an internationally respected researcher at the University of Toronto who specializes in healthy diet patterns, will discuss how an ever-growing body of nutrition research is showing that poly and monounsaturated fats should not only be used to replace trans and saturated fats in the diet, but how they also confer independent health benefits. Since dietary fats and oils constitute about one third of our daily calories, this is a significant development for the very large, and growing, population afflicted with cardiovascular disease, diabetes, and obesity. Public policy groups and regulatory agencies are in the process of implementing the first major update in over two decades of package labels. Patricia Kearney, President of PMK Associates, Inc. and former Chief of Staff of USDA, will address how FDA and USDA will integrate efforts on back of pack nutrition labels and GMO labeling, discuss which foods might use the claim “healthy,” and how a new structure for establishing the next Dietary Guidelines for Americans could affect product development in the future. The demand for healthy, functional and tasty products is on the rise. Innovative technologies using advanced breeding techniques and customized blends of new generation oils create functional ingredients that can help companies meet this demand. Christopher Nowlan, who as a senior oil products manager at Dow DuPont, Inc., is a food chain expert on areas from seed development to end use products. He will talk about the use of new techniques used to develop GMO and non-GMO seeds, traceability, new oil blends, and customized ingredients.
Chinese American Food Society (CAFS) Annual Banquet

When: Monday, 07/16/2018 through Monday, 07/16/2018, 06:00 PM - 08:00 PM

Where: Minghin Cuisine (2168 S. Archer Ave)

CAFS welcomes old and new friends to join its annual banquet to celebrate members’ success and contribution toward the advances of food science and technology.
Food Laws & Regulations and Toxicology & Safety Evaluation and Quality Assurance Divisions Event

When: Monday, 07/16/2018 through Monday, 07/16/2018, 12:15 PM - 01:45 PM

Where: Hyatt McCormick - Regency A (2nd Floor)

Enjoy a presentation and delicious luncheon with these three Divisions - a great way to connect with colleagues both new and old. A sit-down, plated lunch with be served. Registration and Ticket required to enter the event. We strongly encourage you to purchase your tickets in advance. Professional - $30, Student - $10.
Click here to register for this event!