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Foods and specialty food ingredients are affected by a myriad of factors from farm to fork that influence their integrity and wholesomeness. In these, oxidation control is of paramount importance in retaining the flavor and taste of food as well as in preventing the formation of potentially toxic components. The session invites world-renowned experts to discuss the state-of-the-art status of the topic. The first speaker, Dr. Eric Decker, who published more than 350 research papers, books, and book chapters, is the IFT Fellow and the ACS Fellow, holding numerous honors and awards. He will talk about the complex nature of food systems and how they can affect the performance of antioxidants. The efficacy of an antioxidant is often unpredictable when the environment changes, which is very challenging for the practical use of natural antioxidants in foods. Dr. Decker’s presentation will provide the most up-to-date information on this topic.

The second speaker, Dr. Fereidoon Shahidi, the IFT Fellow and ACS Fellow, has published over 750 research papers, books, and book chapters, and holds numerous honors and awards. He will give a presentation about bioactive peptides, their antioxidant activity, and their use as healthful food ingredients.

Bioactive peptides are known to reduce blood pressure, scavenge free radicals, and potentially serve as phosphate replacers in muscle foods. Dr. Nora Yang is one of the most renowned experts in lipid oxidation and the author of a chapter of the AOCS Press book Oxidative Stability and Shelf Life of Foods Containing Oils and Fats. She will present the challenges in the evaluation of oxidative stability and shelf life of oils and fats. Since Dr. Yang works in a food ingredient company, she will provide valuable information on how the food industry utilizes the current analytical methods for the accurate evaluation of food quality.

Dr. Min Hu, the fourth speaker, also works in the food industry and is one of the most prominent experts in lipid oxidation. He is the editor of the AOCS Press book Oxidative Stability and Shelf Life of Foods Containing Oils and Fats. Dr. Hu will talk about the utilization of tropical fruit oils. Acai and buriti oils are rich in monounsaturated fatty acid, polyphenols, tocopherols, tocotrienols, and phytosterols. Passion fruit seed oil also contains high levels of polyunsaturated fatty acids, tocopherols, tocotrienols, phytosterols, and polyphenols. Therefore, these oils are considered to be health oils with high oxidative stability. This session covers a wide scope of research areas and deals with current, urgent problems.
Dr. Pelling, scientist, professor, entrepreneur and renowned TED Senior Fellow will provide a talk to unapologetically challenge your curiosity and inspire your creativity.

Scientist, professor, entrepreneur and TED Senior Fellow Andrew Pelling has built a career on unapologetic curiosity, creativity and serendipity. He is a professor and Canada Research Chair at the University of Ottawa, where he founded and directs a curiosity-driven research lab that brings together artists, scientists, social scientists and engineers. Pelling is also the co-founder and CTO of Spiderwort Inc., a mission driven company developing open source platforms to enable the widespread and global adoption of biological research in all environments and economic contexts. Most recently, he founded pHacktory, a street-level research lab in Ottawa that amplifies community ideas through a potent mixture of craft, serendipity and curiosity.
IFT division student competition finalists are recognized and the 1st, 2nd and 3rd place winners of all division oral and poster competitions are announced. Don't miss this wonderful event to recognize the hard work students have done conducting cutting edge food science research in disciplines aligned with IFT divisions. In addition, celebrate achievements of Phi Tau Sigma members as individuals are recognized for their dedication and service in teaching food science.
The long-awaited premier is here! From Academy Award®-nominated director Scott Hamilton Kennedy (THE GARDEN, FAME HIGH, OT: OUR TOWN) and narrated by esteemed science communicator Neil deGrasse Tyson, FOOD EVOLUTION is set amidst a polarized debate marked by fear, distrust and confusion: the controversy surrounding GMOs and food.

Traveling from Hawaiian papaya groves, to banana farms in Uganda to the cornfields of Iowa, FOOD EVOLUTION wrestles with the emotions and the evidence driving one of the most heated arguments of our time.
Enlisting experts and icons of the struggle such as Mark Lynas, Alison Van Eenennaam, Jeffrey Smith, Andrew Kimbrell, Vandana Shiva, Robert Fraley, Marion Nestle and Bill Nye, as well as farmers and scientists from around the world, this bold and necessary documentary separates the hype from the science to unravel the debate around food. While the passionate advocates on all sides of this debate agree on the need for safe, nutritious and sustainable food for the planet, their differing views over what constitutes the truth have pit them against each other, rendering the subject of food itself into an ideological battleground.

Immediately following the film IFT President John Coupland will moderate a panel discussion with director Scott Hamilton and special guests featured in the film.
Food security, as defined by United Nations (UN), exists when all people, at all times, have physical and economic access to sufficient, safe and, nutritious food to meet their dietary needs and food preferences for an active and healthy life. As the world population continues to grow, the challenges in managing limited resources to feed them will require significant improvements in technology, management strategies, and policies that enhance food security. While contributing factors to food insecurity are debatable, increased use of farm commodities in biofuels, increased oil prices, global population growth, climate change, loss of agricultural land to residential and industrial development, rising food prices, environmental stressors, high losses and waste, and growing consumer demand in developing countries have an impact on food security. In order to ensure sufficient, safe, and nutritious food globally, strategies and policy responses to global changes in land-use patterns, food trade, pre- and post-harvest food processing, food preservation, and food safety are urgently needed. Enhanced food safety is key to improvements in health and nutrition, both of which are goals of enhanced food security. Therefore food safety, nutrition, and food security are inextricably linked. This symposium session will bring subject-matter experts together as panelists to discuss issues on (1) priorities and challenges from government and private sector’s standpoints on food safety and food security in various parts of the world, (2) policies and strategies leading to robust food-safety control programs at country level, (3) effective recognition of women's actual roles and responsibilities in global food security, and (4) the role of research and development strategies on reducing food losses and expanding markets for improved food security and economic growth.
Compression of food in utilized to engineer low volume, high density products that fulfill nutritional or functional requirements for products. Compression is used to create meal replacement bars, snack items, and nutritionally dense food items. Increased caloric density and portability/low volume requirements have been goals for both military and space-exploration feeding; operational ration components for the military are required to be lightweight and highly portable, while foods used in the space program are subject to stringent weight and volume constraints. Uniaxial compression has been the historical norm for producing such products; however, the recent application of sonic welding technology to food compression has enabled the development of innovative products that reduce or eliminate the use of chemical “binders” that are conventionally required to achieve a compressed product. This symposium will include talks highlighting: caloric densification efforts, technologies, and products employed in military ration component development; densified meal-bar research and development for NASA; sonic compression technology applications to food; and mechanics of food compression and mechanical analysis of foods.

Several speakers in this session will focus on the application of compression and caloric densification which can be used for special missions or commercial application. One speaker will focus on the application of conventional compression and ultrasonic compression to develop a nutrient dense meal replacement bar for space feeding. Another speaker will apply this technology to develop lightweight, easy-to-consume, nutrient-dense ration components for military field feeding. A third speaker will discuss the application of a novel compression technology that eliminates the need of binders/fillers (these ingredients can be replaced with micro nutrients, macro nutrients, and/or bioactive compounds) to produce a robustly agglomerated, pliable product.