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The world population is increasing at an annual rate of nearly 2%, reaching 8.5 billion by 2030 and 10 billion by 2050. In order to overcome challenges associated with feeding such a rapidly growing population, it is necessary to undertake responsible approaches in food production and consumption and utilize methods to minimize the wastage of foods and natural resources. The term “sustainability” in the food and agricultural industry usually refers to the optimum and efficient use of energy and natural resources, including land, water, and raw materials in food production, and often includes management of a wide range of activities to reduce waste throughout the supply chain. Design and development of innovative energy- and water-saving food processing methods and intelligent packaging systems capable of reducing food spoilage and waste, as well as the use of biobased and biodegradable packaging materials are examples of practical approaches towards meeting the sustainability goals in the food industry.

This symposium will feature distinguished lectures from the IFT Food Engineering, Nonthermal Processing, and Food Packaging Divisions by internationally renowned experts selected by the respective divisions. The speakers will highlight recent advances in the development of novel food processing and packaging technologies to improve sustainability in the food industry. Challenges associated with the design and implementation of these technologies will also be presented and discussed. This session is co-sponsored by the Food Science and Technology Honorary Society Phi Tau Sigma.
There has never been a more critical time for scientists to be great communicators. Join us for a session to learn best practices for communicating with journalists about your work.
US Food and Drug Administration (US FDA) labeling actions, the demand for cleaner labels, and plant-based eating patterns that include healthy fats and oils are among consumer and marketplace trends that are driving innovation and development in the food industry. In 2015, the US FDA announced the removal of the GRAS status for partially hydrogenated oils (PHOs) and the consequent phasing out of PHOs from foods. The FDA further indicated the need to find solutions for trans-fat replacement in foods. Because regulatory, nutritional, and environmental trends are important market drivers, we could expect that need for not only PHOs replacement, but also a significant reduction of saturates. Originally, oils were not easily accepted as solutions for the replacement of PHOs in bakery applications because of the required functionality of solid fats. However, the industry has discovered that high stability oils such as high oleic oils can be successfully used in many bakery and frying applications. This session aims at providing a detailed overview of the application of healthy oils including low saturated oils, high stability oils, and omega-3 oils in food applications. In addition, improvement of the oxidative stability and functional properties of omega-3 oils in food applications will be discussed. As expected, these healthy oils can be part of reduced saturated fat systems in applications where solid fat functionality is desired. Types of fats and oils used as well as extrinsic structuring materials used are important when structuring fat systems with reduced saturated fats. A structuring tool-box addressing saturated fat reduction in a bakery product (such as pie crust or cookies) based on physical, functional, and sensorial properties, as well as processing parameters of the dough and the final product, will be explained. Representatives from academia and industry will share their research, insight, and knowledge on consumer preferences of healthy oils and fat systems as well as their applications in frying oils, shortenings, and emulsions. This will show a broad picture of the state of the art in the industry and academia, and lead to identification of different opportunities for food applications of healthy oil and fat systems.
Many know IFT for its annual event, but there is so much more to IFT. Trying to figure out how to tap into IFT's vast network or have a certain skill or area of concentration you need to gain more experience in? Then you can't miss this informative info session. In this session you will learn all about the great networking, learning and engagement resources and services IFT provides its members all year long.