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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.
With more than 1,800 Certified Food Scientists in 55 countries, the Certified Food Scientist (CFS) credential is the only global certification for food science professionals. Unlike any other certification, the CFS designation recognizes the applied scientific knowledge and skills of global food professionals and provides a universal way to identify, cultivate, and retain top talent. Stop by the IFT Central Booth, located by the Food Expo entrance, to learn more about how the CFS can help you advance your career.
Spray drying is still the most common technique used to produce dairy powders with prolonged shelf life. The demand for fortified dairy products and emulsions continues to increase: Tthe infant formula market in Australia alone (including export) grows at more than 45% per annum. Other rapidly emerging markets include specialized dairy ingredients for sports nutrition, an aging population, and improving gut health. The variability of feed compositions, which often comprise heat-sensitive ingredients, require a much better understanding of various pre-treatment options and drying conditions affecting the final powder properties. The production of any spray-dried powders that fail to meet the consumer’s specifications represents significant monetary and resource losses, and increases environmental footprint. This is still a practical challenge faced by the dairy and food industry, as there are specific requirements to meet the demand of increasingly specialized dairy ingredients for application in range of end products including high protein beverages, emulsion-based products, bars, and other such products.
The objectives of panel are to both stimulate open discussion (The panel moderator and presenters will use appropriate comments and questions to stimulate audience participation; this is primarily for the audience) and to expand on the implications of the FDA Rule on the following topics: (1) Inclusion or exclusion of non-digestible carbohydrates as dietary fiber (7 sources of DF have been approved to date, May 9, 2016 and 25 are being reviewed by the FDA); (2) review strength of evidence for 8-identified beneficial physiological effects of DF for human health (that a non-digestible carbohydrate have sufficient clinical evidence to demonstrate a beneficial physiological effect for health); (3) discuss approved AOAC Methods to measure DF; (4) impact of FDA Rule on consumers meeting recommended DF requirements of 25 and 38 g/day for men and women, respectively; (5) FDA interpretation of DF approved or disapproved as “intrinsic and or intact” sources; (6) the value of increased fecal weight and decreased transit times as important beneficial physiological effects for health (i.e., laxation); (7) the energy value of DF for food label calorie/energy calculations and; (8) expanded discussions on the difference among FDA, Canada and other country’s regulations on issues relating to DF. In summary, the breadth and depth of this panel is for audience participation to attain the best interpretation of the FDA’s rule on DF.
Databases and peer-reviewed articles on sensory and consumer research are full of a lot of significant academic- and business-centric studies that discuss the “right sample size” for any given project. The choice of sample size has huge implications for all aspects of product development since it can impact the overall cost of a project, how expensive the product development time and energy might be, and therefore, whether a given approach will be commissioned or not. The goal of this curated symposium is to present IFT members with a dialog between industry professionals on the real truths and myths behind practices that are thought to be commonly agreed-upon approaches. When planning a product or consumer study, deciding on the number of people (whether panelists or consumers) seems arbitrary, but the truth (or myth) of the issue is much more involved and elaborate than picking a number at random. The literature tells us that the number of people is an essential measure of the power of a research study. The Sensory and Consumer Sciences Division (SCSD) has selected a number of practicing professionals to provide understanding to both the division membership and the greater food and beverage product design and development community on the status of this area of interest.
This event is a part of the Division Networking Reception
In this symposium, three food science or chemistry professors from Europe and the US will present and discuss novel and emerging analytical techniques for detection and characterization of nanomaterials in complex food matrices. The extraction and characterization of Engineered Nanomaterials (ENMs) in complex food matrices pose significant analytical challenges mainly due to extremely small size and aggregation of ENMs, as well as inhomogeneous distribution of ENMs in matrices.

This session will offer a unique opportunity for audience participants to learn about recent progress and applications of novel analytical methods for extraction and separation of ENMs from complex matrices using various devices and methods and novel methodologies and strategies for detection and characterization of nanomaterials using a combination of techniques. The advanced analytical methods that will be introduced in this session include light scattering- and mass detectors (Rudd Peters, Wageningen University), single particle inductively coupled plasma-mass spectrometry (Honglan Shi, Missouri University of Science and Technology), and surface-enhanced Raman spectroscopy, energy dispersive spectroscopy, and neutron activation analysis (Mengshi Lin, University of Missouri).