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Monday, 6/26 - 10am-5pm
Tuesday, 6/27 - 10am-5pm
Wednesday, 6/28 - 10am-4pm
The beverage industry is in a major shift, with consumer needs continuously evolving towards simpler, minimally processed, and preservative-free products. As a result, newer processing technologies are sought after as an alternative or complement to conventional thermal treatments to create a more natural, authentic image and to counteract the negative perceptions associated with heavily processed beverages. These technologies need to be efficient at the commercial scale and deliver consistent product safety, nutrition value, and high quality to the consumer. Technologies such as Hydrodynamic Cavitation Processing, High Pressure Processing (HPP), High Pressure Homogenization (HPH), High Pressure Jet Processing (HPJ), and UV and Pulsed Light have emerged as potential alternatives to conventional thermal processing. Speakers in this symposium will share insights and recent findings on some of these new technologies that are already used at a commercial scale and address practical challenges and future possibilities.
In support of recent EFSA color re-evaluations and forthcoming JECFA re-evaluations, IACM's Synthetic Color Committee has sponsored a number of studies in support of the safety of synthetic colors consistent with its objectives to protect and expand the worldwide use of synthetic colors, and to review and assess existing safety information on synthetic colors and conduct scientifically robust studies to ensure their safety when necessary. The studies include four genotoxicity studies on Indigo Carmine (FD&C Blue 2); Allura Red (FD&C Red 40); Tartrazine (FD&C Yellow 5); and Ponceau 4R and one short term reproductive study on Sunset Yellow (FD&C Yellow 6). IACM also contracted with Exponent to conduct an exposure assessment for FD&C colors using actual use level data from IACM members to provide further information to the March 2011 recommendation by the FDA Food Advisory Committee. IACM's Scientific Director Dr. Bastaki will present the genotoxicity study findings for Allura Red and Tartrazine, which have just been published, and preview the remaining, while Dr. George Pugh of the Coca-Cola Company will present the current landscape of synthetic colors and Carolyn Scrafford of Exponent will provide details of how the exposure assessment was conducted and how it compares to other recent assessments conducted by FDA and academics.
Gold Coast Bowling Center is located in the Gold Coast Hotel and Casino (4000 West Flamingo Road).
This panel discussion will critically evaluate the opportunities and challenges related to educating the next generation of food scientists. This panel will discuss topics such how to make food science competitive compared to other STEM fields, how to train enough food scientists to meet the need, designing the curriculum to impart values and skills in students, training students capable of handling regulations such as those associated with FSMA, etc. The field of food science is undergoing many transformative changes. Food companies are being subjected to mergers and acquisitions; government and regulatory agencies are implementing new laws and regulations; and new technologies, such as molecular diagnostic methods, are being developed and used. These, and many more changes are likewise changing the skills and knowledge that will be required of the next generation of food scientists.

This panel discussion explores where we are today in educating and training food scientists, as well as what new knowledge and skills that educational institutions will need to provide students in the future. Attendees will hear the perspectives on this matter from internationally renowned speakers with academic, industry and government experience as to what they will be looking for in new hires, as well as strategies that will be needed to compete with other fields for the best students. Presenters will likewise explore how educational requirements may need to change to accommodate appropriately educating the next generation of food scientists.

This panel discussion is sponsored by Phi Tau Sigma, the honor society of food science and technology. This symposium is also co-sponsored by the International Division, Educational, Extension and Outreach Division and Nonthermal Processing Division of IFT.
This session explores the new FSVP requirements that importers are required to perform. It will highlight the risk-based activities needed to verify that food imported into the United States have been produced in a manner that meets applicable U.S. safety standards. Attendees will hear the perspectives on this matter from former FDA Officials (Center Director and District Director) as well as food executives representing US importers and foreign food technologists who assist foreign firms with FSVP compliance for U.S bound imports. These food safety experts are now prominent consultants, legal experts, industry leaders and academics working globally to help firms meet these new requirements.

The speakers will report on the progress of FSVP made to date and provide new applicable and practical information on the final FSVP rule and its role from the perspective of FDA, domestic food manufacturers, foreign food importers, all of which have to address the FSMA preventive control requirements, including transportation of goods through the production lifecycle. This is a must session to attend for all importers of foods or domestic firms purchasing foods from foreign sources. It will be particularly beneficial to those who have not yet taken this aspect of FSMA seriously, or understand the consequences of lack of compliance. FSMA is an enormous undertaking and a presents a major change in how food safety is controlled in the United States. Are you ready?
In May 2016, the U.S. Food and Drug Administration released the final rule to update the iconic Nutrition Facts label in order to reflect the evolution of nutrition science over the past two decades. Most manufacturers and brand owners will need to implement the new label by July 26, 2018. Several items, including the labeling of serving sizes, added sugar, and Daily Values for certain key nutrients will change based on the final rule. These changes will not only impact retail products and CPG companies but also the food-service sector and related companies. Additionally, the FDA is now enforcing the Menu Labeling Final Rule, which requires restaurants and similar retail food establishments to provide calorie and other nutrition information for standard menu items, including food on display and self-service food. At this symposium, experts from various fields (e.g. CPG, food service, or nonprofit organization) will discuss what these nutrition-labeling changes mean to the retail and food service sectors of the food industry. Topics to be discussed include changes to serving sizes, which may have implications for nutrient content claims, changes in the Daily Values for nutrients like fat and some vitamins and minerals, and the addition of added sugars to the label. This presentation will highlight what to calculate and document—not just graphically reformat. For restaurant-menu labeling, we’ll discuss requirements of the regulation and implications for restaurants including collecting and managing records of nutritional analysis; revising, replacing and updating menus/menu boards; employee training; legal review; and recipe development. The impact of these changes on the dairy foods category will also be discussed. While some of these modifications may have a beneficial or neutral effect, other changes will have major implications for how the industry is able to talk about the nutrient contributions of foods to the diet. These topics will be helpful to the product developers as well as professionals working in nutrition, regulatory, marketing, and packaging. Navigating the nutrition labeling waters is a primer for all packaged goods owners including importers and food service operators.