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

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351 - 360 Results out of 374
Emerging Leaders Network

When: Friday, 07/13/2018 through Friday, 07/13/2018, 02:00 PM - 06:00 PM

Where: McCormick Place - S102ABC

Invitation only. The IFT Emerging Leaders Network (ELN) is a highly selective global leadership program established for new professionals in the science of food who are eager to expand their leadership skills. The program is designed to bridge the gap between the participant’s academic experience and their on–the–job training.
Nutraceuticals & Functional Foods and Education, Extension, & Outreach Division Joint Event

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

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

Connect with other leaders in food science and enjoy a presentation while savoring a delectable luncheon at the Hyatt. 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!
Negotiating Your Salary and Benefits Package

When: Monday, 07/16/2018 through Monday, 07/16/2018, 12:00 PM - 12:30 PM

Where: McCormick Place - IFT Central Booth

We all know we have the ability to negotiate our salary, but what are best practices? What other factors can be worked into our negotiation package? Whether you're searching for your first job or looking to learn more about the negotiation process, join this session to find out more!
A National FSMA Training, Outreach, and Implementation Strategy for the Produce Industry, Part I

When: Tuesday, 07/17/2018 through Tuesday, 07/17/2018, 02:15 PM - 03:45 PM

Where: McCormick Place - S501ABCD

Recognizing that one size doesn’t fit all when it comes to training, USDA NIFA and FDA CFSAN collaboratively established the National Food Safety Training, Education, Extension, Outreach, and Technical Assistance Program, as mandated in Section 209 of FSMA in 2015. As mandated in FSMA, this competitive grant program provides food safety training, education, extension, outreach, and technical assistance to owners and operators of farms, small food processors, and small fruit and vegetable merchant wholesalers. Grants issued through this program provide funding for a National Coordination Center (NCC) and four Regional Centers (RCs), to extend food safety education, training, and technical assistance to specific audiences.

To provide a variety of training formats shaped by product, region, size and other factors, USDA NIFA and FDA CFSAN added to the training infrastructure in 2016. USDA NIFA established the Food Safety Outreach competitive grant program (FSOP). The program has created 50 FSOP awards; 12 Multistate Education and Training Projects that support collaborations among states not necessarily located within the same regions, but having common food safety concerns, or addressing common commodities; 22 Community Outreach Projects that support the growth and expansion of already existing food safety education and outreach programs currently offered in local communities; and 16 Pilot Projects that support the development of potentially high-risk and high-impact food safety education and outreach programs in local communities.

Simultaneously, FDA awarded the Local Food Producer Outreach, Education, and Training to Enhance Food Safety and FSMA Compliance cooperative agreement to the National Farmers Union Foundation. The Native American Tribes Outreach, Education, and Training to Enhance Food Safety and FSMA Compliance cooperative agreement was awarded to the University of Arkansas at Fayetteville to support the development of training curricula and delivery, in addition to education and outreach, among local foods producers and tribes, respectively.

This work builds upon an existing foundation created by the partnerships in the USDA and FDA FSMA Alliances, the Produce Safety Alliance, the Food Safety Preventive Controls Alliance, and the Sprout Safety Alliance which were established in 2010-2012. The FSMA Collaborative Forum, which first convened in April 2017, has provided a venue for collaboration among the training providers, including JIFSAN and NASDA.

These efforts have strategically focused on the delivery of customized training to target audiences to match the diversity of the food producers. This symposium will share the current program priority and RFA solicitation for FSOP potential applicants, work of the national produce safety training landscape, and the possibilities underway to leverage the momentum as a national best practice.
Start-Up Alley Showcase

When: Monday, 07/16/2018 through Monday, 07/16/2018, 08:00 AM - 08:45 AM

Where: McCormick Place - IFTNEXT Stage

Get to know the companies featured at IFT18's Start-Up Alley.
International Lounge

When: Monday, 07/16/2018 through Monday, 07/16/2018, 08:00 AM - 05:00 PM

Where: McCormick Place - S103BCD

Members and non-members of the International Division are welcome to meet and network in the International Lounge throughout the event to discuss international topics facing the science of food.
Cornell Food Science Reception

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

Where: Hilton Chicago - Williford A (3rd Floor)

Connect with current students, faculty, alumni and guests of Cornell Food Science!
New Professionals, <u> Ignite </u> Your Career!

When: Monday, 07/16/2018 through Monday, 07/16/2018, 12:30 PM - 01:00 PM

Where: McCormick Place - IFT Central Booth

Support your fellow peers as they present what "ignites" their passion around their careers and life in this storytelling-style presentation. It's sure to be informative and engaging!
Product Development through the Eyes of the Consumer: Applying Sensory and Consumer Insight Tools for Development Success

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

Where: Hilton Chicago, Room: Salon A3

This course is for the product development professional and the sensory scientist working with product developers throughout the development process. It is designed for those striving to align their work with the needs and wants of the consumer. It is so important to engage the consumer in the process yet timelines and budgets continue to shrink. The solution is a better understanding of the engagement and assessment tools available and how to use them to increase the potential for a successful product launch. This course will use large group intro and small group discussion platforms to ensure the practical application of tools, and to provide a venue for developers and scientists to ask specific, targeted questions addressing their unique challenges or experiences.

The course will utilize the product development process as the skeleton of content covering: Ideation, market assessment & feasibility; Product definition, development & optimization; Validation & Go/No go; Commercialization & market assessment. Thus, the tools are expected to include: Qualitative (in-person, digital, communities), Quantitative (CLT, In-Home, secondary research, etc.), Discrimination, Descriptive (all types) and others. Attendees will be asked to submit topics and rate areas they would like to have emphasized upon registration allowing the specific content of the course to be tailored to the needs of the attendees as much as possible.

The intent of this course is to make sure attendees walk out the door with tools they can use in their current product development challenges, and with a clear understanding of how to get the sensory and consumer insights that will move their projects forward to success.

Program Focus:
  • Food Product Development
  • Food Sciences
  • Food Business Trends
Appropriate for Intermediate-Level Professionals in:
  • Product Development
  • Sales & Marketing
  • Sensory (sensory scientists)
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.
Industrial Adoption and Validation of High Pressure Based Minimal Processing Technologies

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

Where: McCormick Place - N426C

Consumers demand mildly-processed foods with enhanced safety, extended shelf-life, and fresh-like quality attributes. High pressure processing enables the food processors to pasteurize or sterilize food products with extended shelf life, develop cleaner label products and reduce food waste. Speakers representing academia, equipment manufacturers and the food industry will discuss high pressure technology principles, high pressure equipment design, and selection and operation for industrial practices. Approaches for microbial validation of high pressure processed foods as well as selection of suitable surrogates for high pressure processed products will be discussed. Practical considerations while formulating products for high pressure processing will also be reviewed.