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

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The 28th Annual IFTSA & MARS Product Development Competition - Oral Presentations

When: Monday, 07/16/2018 through Monday, 07/16/2018, 10:30 AM - 01:30 PM

Where: McCormick Place - S504ABCD

In this long-standing annual competition, each participating school team develops a new food idea and carries the concept through production and marketing, similar to a commercial product development team. Winners will be announced during the IFTSA Closing Ceremony.
CFS & ELN Celebration Reception

When: Monday, 07/16/2018 through Monday, 07/16/2018, 04:30 PM - 05:30 PM

Where: McCormick Place - S102ABC

Invitation Only. All Certified Food Science (CFS) and Emerging Leader Network alumni are invited to celebrate the fifth anniversary of both programs.
Women: Be Your Own Champion

When: Tuesday, 07/17/2018 through Tuesday, 07/17/2018, 01:30 PM - 02:15 PM

Where: McCormick Place - IFT Central Booth

Calling all women! Join your 2018-2019 IFT leadership for a panel discussion on how to be your own champion.
Scientific & Applied Sessions

When: Wednesday, 07/18/2018 through Wednesday, 07/18/2018, 01:15 PM - 02:45 PM

Where:

Search scientific program sessions by specific topic, such as emerging trends, new developments, and commodity areas, as well as experience level, speaker, track, event, time, and more using the IFT18 Online Planner.
CFS Lounge

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

Where: McCormick Place - S104

W.K. Kellogg Award Lectureship: Role of FST (Food Science and Technology) in Addressing Food Security Issues in Humanitarian and Non-Humanitarian Contexts

When: Tuesday, 07/17/2018 through Tuesday, 07/17/2018, 02:15 PM - 03:00 PM

Where: McCormick Place - S401ABC

In his lecture, Prof. Bounie will first introduce the context of humanitarian crises and some of the specific food security issues that are faced in these situations. He will then draw from his own professional experience and from the recommendations made by the international and multi stakeholders working group recently set up in Sydney, to answer some of the following questions:
-What is a humanitarian crisis, who are the main stakeholders involved and what are the main food security issues prevailing in such a context?
-What are some of the major FST problems/challenges that have to be tackled during humanitarian crises and what could be the specific role of food technologists in addressing food security concerns?
-Why is it important to train students and practitioners in FST in order to tackle humanitarian crises?
-Why transformative change channeled by humanitarian response needs to embrace innovation not just within agricultural production but across the whole food system and why it should link nutritional concerns to complementary capabilities of FST
-How FST might help turn food systems deeply affected by humanitarian crises into more resilient ones and how this could enhance longer term recovery and foster further sustainable development
-How building on current humanitarian crises through innovation and more inclusive solutions may help us address some of the emerging food security challenges that threaten developed countries as a result of homelessness, migration, climate change and other factors
Dialing Plant Protein Functionality for Enhanced Utilization

When: Tuesday, 07/17/2018 through Tuesday, 07/17/2018, 11:15 AM - 12:15 PM

Where: McCormick Place - S403AB

Consumers interested in health continue to view plant proteins favorably. As a result, sales of plant-based foods have seen a sustained growth, 8.1 percent alone since the last year (Nielsen, 2017). However, formulating with plant proteins comes with its own unique set of challenges. As the protein concentration increases in a protein-fortified food, its interactions with its surrounding matrix dominate, e.g. protein-protein, protein-water, or protein-flavor interactions. Secondly, processing parameters chosen during protein extraction and its transformation into the finished product can also influence these interactions and impact taste, texture or stability of the finished food product. Within this context, an understanding of protein’s functionality becomes essential not only to formulate foods with superior sensory characteristics but also to enhance protein utilization in additional product categories. Against this backdrop, this symposium will focus on new fundamental insights that have advanced our understanding of plant protein functionality. Speakers will emphasize new learning in the area of protein-flavor interactions, protein-protein interactions in blends, processing for optimal protein functionality and discuss how the knowledge of functionality can be leveraged for superior application.

*Our thanks to Axiom for their sponsorship of the Alternative Protein Deep Dive programming*
The 28th Annual IFTSA & MARS Product Development Competition - Tasting (Closed)

When: Tuesday, 07/17/2018 through Tuesday, 07/17/2018, 01:00 PM - 03:00 PM

Where: Hyatt McCormick - Grant Park B

(Closed Session) In this long-standing annual competition, each participating school team develops a new food idea and carries the concept through production and marketing, similar to a commercial product development team. Winners will be announced during the IFTSA Closing Ceremony.
Section Leadership Forum Food Science Communication (Invitation Only)

When: Sunday, 07/15/2018 through Sunday, 07/15/2018, 02:15 PM - 03:30 PM

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

Technical Field Trip: SPEC Engineering

When: Tuesday, 07/17/2018 through Tuesday, 07/17/2018, 01:00 PM - 05:00 PM

Where: McCormick Place - Shuttle Bus Pickup Area

This technical tour will feature SPEC Engineering and Sweet Solutions, Chicagoland based partner companies in the Food Manufacturing Industry. SPEC Engineering provides systems design, equipment, and technology to bulk material processing and handling customers. SPEC is your link from Process to Productivity. Sweet Solutions is a manufacturer dedicated to the highest quality products for the confectionery, ice cream, dessert and bakery industries. The small batch methods combined with modern technology allow us to provide solutions to any customer.   The technical tour will include: • Candy & Fondant Processing: Learn from an industry expert, Roger Hohberger, about the confectionery industry and view a continuous cooling wheel lab unit in production.   • Virtual Reality Plant Walkthrough: Experience first-hand SPEC’s past plant designs and equipment through this cutting-edge technology. You will have the opportunity to virtually walk through a real production facility using virtual reality goggles. Registration and ticket required for this event.