Emerging Leaders Network
When: Friday, 07/13/2018 through Friday, 07/13/2018, 02:00 PM - 06:00 PM
Where: McCormick Place - S102ABC
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)
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
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
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
When: Monday, 07/16/2018 through Monday, 07/16/2018, 08:00 AM - 05:00 PM
Where: McCormick Place - S103BCD
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)
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
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
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.
- Food Product Development
- Food Sciences
- Food Business Trends
- Product Development
- Sales & Marketing
- Sensory (sensory scientists)
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.
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