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As food industry professionals, we have immense stake in shaping scientific decisions and championing science-based innovation. Newer technologies, newer ingredients or newer products often rely on scientific or engineering breakthroughs to come to fruition. At a time, when resources are limited and speed to market has to be balanced with scientific rigor, success of R&D organizations increasingly rests on making the right strategic bets as well as taking calculated entrepreneurial risks. How such decisions take shape in organizations big and small and public and private, is the main focus of this symposium. Technical leaders from diverse R&D organizations, such as CPG companies, ingredient houses, small-entrepreneurial companies, consultants, and government organizations will share their perspectives on setting strategic scientific direction. In addition, discussion will delve into the role of scientific community in driving strategy, scientific-enablers of innovation, implications of fast changing consumer behavior, harnessing supplier-manufacturer partnerships, and leveraging adjacent scientific disciplines.
The global supply chain of food/ingredients and the evolving food safety regulatory landscape has required the food industry to be agile and adaptive to be in regulatory compliance. The goal of this symposium is to discuss associated challenges and opportunities for the food industry. Expert speakers from the food industry and government will discuss topics on ingredient sourcing, microbial food safety, allergens, and technical assistance/training.
Insects are an attractive alternative source of high-quality animal protein for the food industry with a substantially lower environmental footprint than vertebrate livestock. Insects can be raised very naturally compared to other livestock, without the use of hormones, antibiotics, steroids; and very cleanly, free from hazards such as pathogens. Insects from farms in the US and Europe do not appear to contain foodborne pathogens such as Salmonella, Listeria, E. coli or Staphylococcus aureus. Although billions of pounds of insects have been produced for the pet food and animal feed industry, a huge global potential exists for viable food and ingredient production from insects. Research is proving that insect farming, processing, and consumption are viable options both economically and nutritionally. The private sector is recognizing insects have potential for alleviating problems related to food security and are looking to them for food ingredients, fish meal, emergency food relief, and domestic animal feed.

This session will provide the audience with historical, current, and future research on the business of utilizing insects as viable food ingredients for both feeding the world and providing new functional and nutritional options for the food industry.
Informed by current and former members, IFT's new membership offerings provide options designed to meet you where you are in your professional journey with the resources, services and affordable options you need to succeed.
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This session will use a roundtable discussion format to (1) cover the foundational knowledge required in undergraduate sensory science curriculum, (2) uncover the professional skills needed as a sensory professional in the real world, and (3) discover the innovative visualization techniques to present sensory data. Each topic will begin with a short 10-m presentation by our three presenters, followed by a 15-m facilitated focus group discussion session where we will generate more ideas in each of the three areas. All the ideas collected from the discussion session will be written up to be submitted for a publication in the Journal of Food Science and Education.