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Lagasse's Stadium is located on the lower level of the Palazzo hotel. To get there from the IFT17 Expo, exit the Venetian/Sands meeting space to the right and follow the hanging signs to the Palazzo check-in lobby. Once in the lobby, go toward the exit doors. Before getting to the doors, there will be an escalator down. Take the escalator down to the lower level and Lagasse's Stadium will be behind the escalators.
Registration and Ticket required. $30/person. Click here to register for this event!
The fat conversation is shifting. With the most recent public health recommendations now focusing on the type of fat, rather than the amount, consumers, policy makers, and food manufacturers are reassessing the role of dietary fat in the foods we eat. For food manufacturers, formulating products with the right types of fat has become paramount and can have far-reaching implications from an R&D, marketing, and sustainability standpoint. In this session, we’ll start by taking a closer look at the research behind dietary fats with Penny Kris-Etherton, PhD, RD. Dr. Kris-Etherton will look at the latest health recommendations and their implications on the food industry – including the latest on food-labeling initiatives. We’ll also detail new consumer research from the Hartman Group on awareness and perceptions of dietary fats and share insights on foods that consumers view as sources of “good fats.” Finally, we’ll take an in-depth look at the fat and oil category from a retail perspective. Consumerologist and food marketing expert Phil Lempert will provide insights on what’s new in the fats and oil category of retail – including products that resonate with consumers. Mr. Lempert will also share case studies of recent, successful product launches in the category with key learnings and implications, including new ingredients formulators should be aware of – and provide an overview of on-pack claims and its influence on purchase decisions.
Nanotechnology focused in reducing microbial growth has made massive strides in 2016 in connecting with packaging. While the field of antimicrobial packaging research is flooded with the assessment of food grade ingredients, many with known off-flavor/odors, that offer little efficacy, sophisticated research and development in nanotechnology is moving forward pragmatically to decrease microbial growth. In fiscal year 2016, US funding for nanotechnology across 20 federal agencies will be $1.5 billion (NNI, 2016) and the USDA has specifically funded $5.2 million to 11 universities. EU funding in the Horizon 2020 program is connecting research to market in the nanotechnology field is strong. Worldwide investment in nanotechnology is projected at $10 billion annually.

For food that is packaged, waste, in part due to microbial growth from retailer to consumer consumption, is 30%. This represents a dollar loss to consumers as well as the loss of resources used to produce the food.

Blending the need to reduce microbial derived food waste with advances in antimicrobial nanotechnology has much promise. Nanotechnology applied as an antimicrobial has the potential to reduce food waste from farm to retailer as well as from retailer to consumer and thus addresses reducing food waste in the entire value chain.

Speakers will cover the science of developing nanotechnology with antimicrobial properties within packaging materials, nano-enabled microbial detection, and release mechanisms of engineered nanomaterials (ENM) to be effective as antimicrobials, and their industrial applications.
The proposed symposium will discuss the latest advances in drying technologies for efficient manufacture of high-quality dried food products and ingredients. There is a growing interest in the development of new/novel drying concepts to meet the continually emerging challenges and new opportunities beyond the capabilities of the existing conventional drying technologies. A number of studies have explored and developed innovative technologies which take advantage of combining other physical phenomena (e.g. ultrasound, electromagnetic field, and pressure) to overcome the limitations of conventional technologies. The focus is on the development of new non-thermal drying concepts for a more cost-effective and efficient process and in improving the quality of food products through efficient and gentle processing. These include but are not limited to: (1) ultrasound-enhanced drying of food, (2) combined drying processes for better control of product quality, (3) combination of heat transfer modes for an energy-efficient drying process, and (4) novel application of ultrasound for on-line control of dehydration. These technologies will be discussed by internationally renowned experts from research organizations and academia, focusing on process design, optimization and modeling, energy efficiency and cost-effectiveness of the process, and impact on product quality attributes. The symposium is being organized by Dr Henry Sabarez (CSIRO); and Dr Kai Knoerzer (CSIRO).
Registration and Ticket required. $54/person. Click here to register for this event!