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

content tagged as

141 - 150 Results out of 374
Reviewers' Reception (Invitation Only)

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

Where: Hilton Chicago - PDR #2 (2nd Floor)

Invitation Only. Reception for active peer-reviewers and editors of IFT"s scientific journals: JFS, CRFSFS, and JFSE
Fennema Lecture: Measuring What Matters: The Science of Assessment Meets the Assessment of Food Science

When: Monday, 07/16/2018 through Monday, 07/16/2018, 10:30 AM - 11:15 AM

Where: McCormick Place - S501ABCD

One of the most challenging areas in all of education is that of assessment – Knowing What Students Know. Unfortunately most of assessment in K-16+ education fails to take into account what we know about how students learn and how to use that knowledge to guide the design of assessments that support teaching and learning. In this lecture I will focus on a contemporary perspective on educational assessment based on advances in the learning and measurement sciences. Examples and illustrations will be drawn from work on the Next Generation Science Standards and the redesign of the College Board’s Advanced Placement science courses with consideration of their applicability to the teaching, learning and assessment of Food Science.
Low Moisture Foods From Ingredients to Finished Products: Food Materials Science Fundamentals, Challenges, and Opportunities

When: Saturday, 07/14/2018 through Sunday, 07/15/2018, 08:00 AM - 05:00 PM

Where: Hilton Chicago, Room Williford A

What makes low moisture foods challenging to formulate, process, package, and store? What affects the functionality of low moisture ingredients (including spices, protein powders, sugars, salts, starch derivatives, etc.)? Why do ingredient blends behave differently than their individual components? Do we really need to know both moisture content and water activity? How do low moisture foods influence the thermal resistance of pathogens, and what can be done to validate pathogen lethality in these products? This short course brings top scientists from university, industry, and government laboratories together to share strategies for dealing with the unique challenges of formulating and processing low moisture food products for optimum quality, safety, and shelf-life. Gain a deeper understanding of food materials science, analytical techniques, the phase/state diagram, the role of storage environments on shelf-life, and simplified shelf-life testing approaches applied to low moisture foods. Apply your learning and network with other participants during group case study problem solving exercises.

Program Focus:
  • Multidisciplinary
  • Food Processing & Packaging
  • Product Development & Ingredient Innovations
Appropriate for Intermediate-Level Professionals In:
  • Product Development
  • Research & Development
  • Quality Assurance/Quality Control
  • Technical Service
  • Education (Students)
Continuing Education Hours: 14

Individuals holding these credentials will earn 14 hours* for completion of this course: Certified Food Scientists; Registered Dietitians; Dietetic Technicians; Certified Research Chefs; Certified Culinary Scientists.
*Subject to change plus or minus one hour based on final agenda.

REGISTRATION: click here to register.
Premier Member and New Professional Members: $690.00
Networking and Engagement Members: $780.00
Non-Members: $865.00
IFT Student Members: $300.00

All prices to increase $100 after June 1.

As part of your registration, you will receive course materials, lunches, refreshment breaks, and a certificate of attendance. Course presentation materials are distributed electronically; bringing your laptop or tablet is recommended.
Nutrition Division Event

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

Where: Hilton Chicago - Boulevard B (2nd Floor)

Head to the Nutrition Division Social to snack on hors d'oeuvres and celebrate the science of food! One drink ticket included with ticket purchase. 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!
Aquatic Food Products Division Event

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

Where: Hilton Chicago - Salon A4 (Lower Level)

This is the event you've all been herring about! Join the Aquatic Food Products Division for an evening of food, drink and a raffle. It's a great oppor-tuna-ty for fun!
Feeding Tomorrow Fun Run + Fitness

When: Monday, 07/16/2018 through Monday, 07/16/2018, 06:30 AM - 08:00 AM

Where: McCormick Place

Join us for the IFT18 Virtual Fun Run + Fitness Event. IN 2017, Feeding Tomorrow the official Foundation of IFT “re-invented” our largest annual fundraiser to reach beyond the annual event with the aim of supporting scholarships… and this year, we’ll do it again! Participants can run, walk, yoga, bike, or swim…anywhere, anytime.



Please visit https://ftfunrun2018.eventbrite.com to register.
IFT<i>NEXT</i> Quickfire: Considering Sustainability

When: Wednesday, 07/18/2018 through Wednesday, 07/18/2018, 11:30 AM - 12:15 PM

Where: McCormick Place - IFTNEXT Stage

Protein security, water security, and population health management are big picture issues for global health and sustainability. This quickfire focuses on legumes and emerging findings that indicate that the simple bean may be a key to the future.
Clean Label Product Development: Balancing Consumer, Regulatory, and Science

When: Saturday, 07/14/2018 through Sunday, 07/15/2018, 08:00 AM - 05:00 PM

Where: Hilton Chicago, Room: Waldorf

For many consumers, clean label has become the norm. For others, clean label may only inform a part of their purchasing decisions. In this course, we will look to uncover the nuances that exist between different consumer personas and the impact this has on different clean label purchasing behaviors and the implications for manufacturers.

While consumers want many different things when it comes to clean label, it is imperative that manufacturers understand the regulatory and legal guidelines to minimize and eliminate risk. This is a challenging task considering the ingredient landscape for delivering against consumers clean label requirements continues to evolve. As part of this course, you will interact with a consumer panel, and hear directly from brand representatives about overcoming the challenges of going clean label.

Program Focus:
  • Product Development & Ingredient Innovations
Appropriate for Intermediate-Level Professionals In:
  • Product Development
  • Research & Development
  • Technical Service
  • Sales & Marketing
  • Regulatory/Legal
  • Sensory & Consumer Science
  • Education (Students, Teachers, Educators)
Continuing Education Hours: 14
Individuals holding these credentials will earn 14 hours* for completion of this course: Certified Food Scientists; Registered Dietitians; Dietetic Technicians; Certified Research Chefs; Certified Culinary Scientists.

*Subject to change plus or minus one hour based on final agenda.

REGISTRATION:click here to register.
Premier Member and New Professional Members $ 690
Networking and Engagement Members $ 780.00
Non-Members $ 865.00
IFT Student Member $ 300.00

All prices will increase $100 after June 1.

As part of your registration, you will receive course materials, lunches, refreshment breaks, and a certificate of attendance. Course presentation materials are distributed electronically; bringing your laptop or tablet is recommended.
Purdue Indiana Social

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

Where: Hilton Chicago - Boulevard C (2nd Floor)

Purdue University Food Science and Indiana Section IFT Networking Social. Registration and Ticket required to enter the event. We strongly encourage you to purchase your tickets in advance. $35/person.
Click here to register for this event!
Refrigerated & Frozen Foods, Product Development & Food Service Division Joint Event

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

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

Join RFFD, Product Development and the Foodservice Division for a tasty luncheon and presentation, and as always, great conversation with friends old and new.

A sit-down, plated lunch will 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!