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

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171 - 180 Results out of 374
IFTNEXT: Design Thinking for the Creative Food Scientist: A Hands-On Innovation Workshop

When: Sunday, 07/15/2018 through Sunday, 07/15/2018, 01:00 PM - 05:00 PM

Where: The Hatchery, 320 N. Damen Ave, Chicago, IL

How might we close the gap between food science and understanding true consumer needs? Design thinking is a human-centered innovation processes that helps people from all disciplines unlock creativity in their everyday work to solve complex challenges. With over 20 combined years of experience in Design Thinking in the food industry, government and academia, instructors, Dr. Charlotte Biltekoff (UC-Davis), Miguel Cabra and Dr. Lauren Shimek (Food.Tech.Design) will introduce the principles and processes of Design Thinking for Food. In this hands-on workshop, participants will work in teams on food and beverage challenges. learning and practicing design thinking skills such as Designer's Insight and Inspiration, The Rules of Brainstorming, and Rough and Rapid Prototyping. By learning and experiencing design thinking, participants will be able to apply these principles to their everyday work to become more human-centered food scientists.

Continuing Education Hours: 4
Individuals holding these credentials will earn 4 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.

IFT Member (all levels): $297
IFT Non-Member: $350

As part of your registration, you will receive course materials, light refreshments, and a certificate of attendance.
Current Nutritional Trends in Immune and Gut Health

When: Wednesday, 07/18/2018 through Wednesday, 07/18/2018, 10:30 AM - 12:00 PM

Where: McCormick Place - S405AB

Diet influences the immune response of individuals, both systemically and in the gastrointestinal tract (GIT). The effects of various dietary components on immune response continue to be studied and advances made. The effect of immune-active components on immune function can be measured by changes in the quantity and biological activity of numerous immune biomarkers. The impact of dietary interventions and additives (e.g. probiotics) on immune response are a current topic in nutrition research. It is possible to use functional food components to modulate immune response and support systemic and digestive health of the general population.

The symposia will examine this topic from three different perspectives: (1) current research into the immune response of PUFA ingredients in the diet, (2) the science supporting probiotic effects on immune response, and (3) an evaluation of the science supporting commercially available food ingredients affecting systemic and GIT immune response. Inclusion of key ingredients in the diet such as PUFA’s, prebiotic fibers and probiotics have been shown to modulate the immune response both systemically and in the GIT. The key message to be presented is that inclusion of select ingredients in functional foods can have a measurable, beneficial effect on the immune response of generally healthy people.
IFTSA Student Lounge

When: Tuesday, 07/17/2018 through Tuesday, 07/17/2018, 08:00 AM - 05:00 PM

Where: McCormick Place - S503

Meet up with students and other colleagues at the IFT18 student lounge. Be sure to stop by and pick up your student events brochure and OFG swag!
Fennema Workshop: Measuring What Matters: Applying the Science of Assessment to the Assessment of Food Science

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

Where: McCormick Place - S501ABCD

In this workshop we will take ideas from the earlier lecture and try applying them to the assessment of key knowledge and skills in areas of food science. We will make use of the logic of evidence centered design to work through the process of determining some of the claims about what students should know and be able to do based on courses in food science and how one would then use that to determine the forms of evidence that should be the focus of assessment for either formative and summative purposes.
Characterizing Key Attributes of Various Proteins in Food Applications

When: Tuesday, 07/17/2018 through Tuesday, 07/17/2018, 08:00 AM - 09:00 AM

Where: McCormick Place - S403AB

In recent years protein has become the most important and preferred ingredient by all consumer segments. According to a Food and Health survey conducted by the International Food Information Council (2016), protein tops the list of nutrients people want to consume. In the past two years there has been an increase of about 63% in new products with some kind of protein claim. Globally this number is even higher: approximately 85% (Inova 2017).

Proteins from various sources are increasingly available for application in various food products. Depending on its source, protein plays three major roles in food products: taste, nutrition, and functionality. More and more consumers are interested to learn about value of proteins derived from various sources. This symposium is being organized with the objective of characterizing various properties of proteins derived from different sources (e.g. milk, whey, pea, potato, soy, rice, etc.). Eminent subject experts will provide the latest updates on the research that is being conducted in this area.

*Our thanks to Axiom for their sponsorship of the Alternative Protein Deep Dive programming*
Next Generation Sequencing Metagenomics Approaches to Probe the Microbiome Throughout the Beef Chain: From Fundamentals to Applications

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

Where: McCormick Place - S404D

This session will explore novel findings and methods used to study the microbial ecology of meat production, specifically, the microbiome during multiple segments of meat production. This includes considerations of pathogenic bacteria, microbial resistance, and spoilage bacteria. Studies of the microbiome are possible due to recent collections of large amounts of microbial sequencing data. This sequencing data may be used for bioinformatic tools to analyze and interpret data to identify and quantify bacterial species. There are, however, several considerations related with sampling and interpretation of this data. In addition to sharing recent results in this area. Speakers will provide background about this emerging approach and the important parameters that must be considered around producing and interpreting microbial ecological data.
Improving Microbial Safety of Fresh Produce: Pilot Plant and Commercial Scaled Studies and Related Agricultural Economic Analysis

When: Wednesday, 07/18/2018 through Wednesday, 07/18/2018, 10:30 AM - 12:00 PM

Where: McCormick Place - N426C

Fresh and fresh-cut produce has been linked to outbreaks resulting from bacterial, viral, and protozoan pathogens infection in the last 20 years. Since 2011, the Food Safety Modernization Act (FSMA) authorized the U.S. Food and Drug Administration (FDA) to issue regulations for fresh produce processors that would require establishment of preventive controls for potential food safety hazards in their products. In addition, United Fresh Produce Association just published a guideline for fresh-cut produce processors to involve three options to prevent cross-contamination during produce washing process including: (1) apply a pathogen surrogate for the microbial hazard and verify that cross-contamination is prevented by the antimicrobial wash; (2) use of antimicrobial sensors and the demonstration that a critical antimicrobial level is maintained during worst-case scenario; and (3) validate the placement of the sensors in the processing equipment. The dynamics of processing conditions applied by various produce growers are more complex than laboratory conditions. Meanwhile, the new FSMA gives small farms and direct-market farms who sell produce locally the option of complying with state regulations; provide the US-FDA with the authority to exempt farms engaged in low or minimal risk processing from new regulatory requirements; reduce unnecessary paperwork and excess regulations required under the preventative control plan; and exempt farmers from extensive traceability and recordkeeping requirements. Therefore, it is crucial to ensure that both industry scale and locally grown fresh produce producers/growers are equipped with scientific pilot plant validated information, which are closer to real-life scenarios. Besides, the most recent USDA-NIFA RFA specifically identifies the development of economic incentives that lead to improved food safety including fresh produce safety as one of its key priorities. The agricultural economic cost-effectiveness analysis will provide direct and early identification of major economic factors that impact the adoption of the pathogen control strategies during fresh produce processing. This session will begin with an overview of key factors affecting bacteria survival and transfer during tomato and leafy green post-harvest washing processing in pilot plants. Following that, an industry scale in-plant validation study of antimicrobial application in various fresh produce processes and the application of pathogen surrogate will be discussed. In addition, a “three-step” washing process to control foodborne pathogens on fresh produce and storage bins in West Virginia local community will be presented. Finally, an analysis of economic feasibility of control strategies to improve microbial safety for fresh produce will conclude the session. The invited speakers include a food technologist, food microbiologist, food industry consultant, and agricultural economist, and represent expertise from the food industry, government research institutions, and academia.
New Insights Into Using Photon Emission to Image Lipid Oxidation Patterns in Food Matrices

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

Where: McCormick Place - S403AB

Existing techniques presently used for oxidation measurements remain either inaccurate and misleading or ill-adapted to different oxidation conditions. The method reported here addresses all of the above challenges. Plants, like almost all living organisms, spontaneously emit photons of visible light (autoluminescence). Such light is very faint and it mainly emanates from oxidized lipids. The visualization of such a weak light is possible only by using particular, yet fairly accessible pieces of imaging equipment, providing excellent sensitivity that is based on liquid N2-cooled charge-coupled device (CCD) detector. This technique is called luminescence. Thus, here we will present that through a multidisciplinary approach, initially based on techniques used in astronomy, then in plant science, chemistry and biology, was necessary to advance our understanding in lipid oxidation.

Here, we used the knowledge and innovative methods gained via the above multidisciplinary approach to investigate lipid oxidation in food matrices. We intend to show through case studies that just like in plants, oxidation of food matrices abundant in fats can be imaged and mapped by luminescence. Indeed the audience will be provided examples of cases studies that this innovative, highly sensitive, non-invasive method we rapidly imaged lipid oxidation in aged oil in water emulsions.

This method was then used as a screening tool of a research program on plant antioxidants and addressed certain questions concerning plant compounds with high chelating and antioxidative capacities, capable of synergistical effects, and their modes of action and roles in planta and in food matrix. Here, we report on data that resulted from an investigation of a great number of extracts and extract combinations originating from different parts of edible plants and from an array of taxonomically and geographically distant species. We undertook different research phases that ranged from studies in vitro, through studies in food matrix (mayonnaise), extract/activity characterization phase, to understanding mechanisms of action. Our first focus concerned in vitro studies that screened numerous extracts/plant products obtained through various technologies, for their chelating and anti-reactive oxygen species (ROS) and -free radical activities. Selected extract candidates and extract combinations with demonstrated synergistical effects were then tested within mayonnaise. Subsequently, characterization of extracts of interest, and the identification of compounds conferring antioxidative and chelating activity were identified.

Finally, our research concerns the understanding of fundamental mechanisms according to which plant compounds may inhibit off-taste in fat-abundant food matrices provoked by oxidation, even at fairly low concentrations. We propose why in lipid dispersions such as mayonnaise the ability of reactants to move from a lipid particle to others is an important, yet often ignored, determinant of lipid oxidation and its inhibition by antioxidants. Three putative inter-particle transfer mechanisms will be suggested. Several proprietary extracts and extract combinations originating from different parts of edible plants and from taxonomically distant species that displayed antioxidative and notably chelating activities will be presented.
Registration Open

When: Tuesday, 07/17/2018 through Tuesday, 07/17/2018, 08:00 AM - 05:00 PM

Where: McCormick Place - North Hall

FEATURED SESSION: IFTNEXT Food Disruption Challenge™

When: Tuesday, 07/17/2018 through Tuesday, 07/17/2018, 08:00 AM - 10:00 AM

Where: McCormick Place - S100 Ballroom

This exciting, new IFT competition will highlight and support the work of innovative, food-focused entrepreneurs. Designed as a fast-paced pitch event, the IFTNEXT Food Disruption Challenge will feature six food start-ups competing for a $25,000 cash prize. Audience members will also be able to cast their vote to award a $5,000 People’s Choice award. Session includes a dynamic on-stage interview with Daymond John.