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In his IFTNext presentation, David will discuss the challenges facing food and beverage R&D in the midst of unprecedented disruption and market loss. In this era of mega-mergers pressured with double-digit margin enhancement, massive R&D reductions and zero-based budgeting, billion-dollar investments in tech startups are stealing the innovation spotlight. Companies that don't have the size or resources to compete on margin reduction through cost-cutting have an opportunity to drive profitability through innovation. Dave will challenge companies to rethink how they utilize stranded and underutilized IP and present a new model for R&D that offers an opportunity to develop stand-alone returns and greater innovation activity. He'll share a roadmap for reestablishing the R&D function not only as a cost center but as a viable, valuable and financeable business model in its own right. 
Speaker Sumana Bell, Principle Scientist for Ardent Mills, will discuss the benefits of Ardent Mills Sustagrain® High-Fiber Barley on digestive health and current research findings pertaining to barley and the microbiome. In addition, Sumana will review Sustagrain’s impact to the FDA’s new regulation for fiber RDA, and implications on other fiber alternatives. Other topics will include current research studies on Sustagrain and glycemic index in humans.
Informed by current and former members, IFT's new membership offerings provide options designed to meet you where are you in your professional journey with the resources, services and affordable options you need to succeed.
The presence of allergens in food presents a significant health hazard for some consumers and an economic burden for industry. New food ingredients that contain proteins must be thoroughly tested for allergenic potential and foods that contain even traces of new or known allergens must be properly labeled. Although many believe that any dose of an allergen is hazardous, there may be threshold levels under which allergic reactions will not occur, allowing for safe levels of allergen exposure to be determined. Food allergen recalls can be reduced through improved industry awareness and preventative controls. Attendees of this session will learn how to properly test a food ingredient for the potential to cause allergenicity, label products containing allergens, determine when an allergen should be reported, and prevent recalls.
We will be discussing the role of predictive modeling in preservation systems, ionic strength calculations, physical and chemical interactions, spoilage and pathogen microbial modeling and how different food solutions can be used and how they work, different application methods and pros/cons.
Receiving one of IFT's Recognition Awards is often the capstone to a peers' hard work. Are you interested in learning how the nomination process works and how the best and brightest in the profession are selected to receive these prestigious awards? Attend this session to learn more about the process and how you can contribute.

Curious about the Certified Food Scientist (CFS) designation, how it can benefit your career and strategies on how to prepare for the exam? If so, attend this session to: