Please Pass the Alt-Protein: Challenges and Solutions From the Alternative Protein Revolution That Intends to Diversify Our Dining
When: Tuesday, 07/17/2018 through Tuesday, 07/17/2018, 02:50 PM - 03:50 PM
Where: McCormick Place - S403AB
*Our thanks to Axiom for their sponsorship of the Alternative Protein Deep Dive programming*
What You See and What You Taste: Color-Flavor Interaction in Product Development
When: Wednesday, 07/18/2018 through Wednesday, 07/18/2018, 10:30 AM - 12:00 PM
Where: McCormick Place - S401ABC
Color also affects flavor perception depending on how the flavor is inhaled, either orthonasally (by nostrils) or retronasally (by mouth). Also the color may be intrinsic (e.g., colored beverage) to the object being smelled/tasted or extrinsic (package color) and both these can influence the flavor perception. There are different possible mechanisms by which the color-flavor interactions occur and these will be discussed. Cognitive influences also affect how colors and flavors are perceived. So far, little research has been carried out on how cognitive and contextual constraints may mediate color–flavor interactions. The discrepancies demonstrated in previously-published color–flavor studies may reflect differences in the sensory expectations that different people generate as a result of their prior associative experiences. Color–flavor interactions in flavor perception cannot be understood solely in terms of the principles of multisensory integration (the currently dominant theoretical framework) but the role of higher-level cognitive factors, such as expectations, must also be considered.
*Our thanks to Compusense for their sponsorship of the Sensory Science track*
When: Tuesday, 07/17/2018 through Tuesday, 07/17/2018, 08:00 AM - 05:00 PM
Where: McCormick Place - S103BCD
How Does the Sanitary Transport of Human and Animal Food Impact Our Supply Chain?
When: Tuesday, 07/17/2018 through Tuesday, 07/17/2018, 02:15 PM - 03:45 PM
Where: McCormick Place - S404D
Hosted Buyer Breakfast
When: Tuesday, 07/17/2018 through Tuesday, 07/17/2018, 08:15 AM - 09:45 AM
Where: McCormick Place - N228
Take advantage of IFT’s hosted buyer’s breakfast for organics and naturals companies.
Program to include:
• Special market and consumer trends presentation by Lu Ann Williams from Innova
• Continental breakfast, coffee, tea and beverages
• Networking and product sharing reception
NEW SESSION AND EVENT
When: Monday, 01/01/0001 through Monday, 01/01/0001, 12:00 AM - 12:00 AM
Protein Quality and Nutritional Assessment: Global and Sustainable Perspectives
When: Monday, 07/16/2018 through Monday, 07/16/2018, 03:30 PM - 05:00 PM
Where: McCormick Place - S405AB
In this symposium, we will discuss the dietary protein requirements of humans throughout growth, development, and aging and ask several important questions, such as: Are proteins derived from plant sources nutritionally adequate with respect to their amino acid composition and bioavailability? What role can plant proteins play in meeting the dietary protein requirements of humans throughout life? How is protein quality rated and why and when do protein quality ratings matter? What are the regulatory challenges faced by industry in the marketing of foods containing plant proteins?
Food Fraud: Addressing New Standards and Current Challenges
When: Wednesday, 07/18/2018 through Wednesday, 07/18/2018, 01:15 PM - 02:45 PM
Where: McCormick Place - N427ABC
North Carolina State University Breakfast
When: Monday, 07/16/2018 through Monday, 07/16/2018, 07:00 AM - 08:30 AM
Where: Hilton Chicago - Williford B (3rd Floor)
Click here to register for this event!
Labeling Requirements and Implications for Foods Marketed in the U.S.
When: Saturday, 07/14/2018 through Sunday, 07/15/2018, 08:00 AM - 05:00 PM
Where: Hilton Chicago, Room: Salon A2
This course will provide you with the foundation needed to be aware of the required, and permitted, contents of food labels and labeling, as well as to identify emerging issues relating to labeling content.
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
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.