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Commitment to Lifelong Learning is a pillar of the Certified Food Scientist CFS program. Have all your questions answered about the requirements for maintaining and renewing your CFS, and get tips on building a continuing education plan that will benefit both you and your organization.

Nearly 15 million people are affected by food allergies in the United States alone, and current global trends show that this number of individuals is increasing, particularly in developed countries. A committee of the National Academy of Sciences, Engineering, and Medicine was charged with examining critical issues related to food allergy, including the prevalence and severity of food allergies and its impact on affected individuals, families, and communities; and current understanding of food allergies as a disease, and in diagnostics, treatments, prevention, and public policy. This consensus study engaged a broad array of stakeholders, including government agencies, organizations, academic institutions, industries, policy makers, and patient organization groups in addition to bringing together leading investigators from relevant fields, clinicians, and parents to engage in review of the issues surrounding food allergies. This symposium highlights the committee’s framework for future directions in several key areas: recommending steps to increase public awareness of food allergies; promoting research on both disease causation and management; and informing preventive approaches to FA; and identifying research gaps and making recommendations to fill them. The symposium also includes perspectives from various stakeholders about managing food allergies, including progress up to now and future plans.

Consumer preferences, food regulations and the competitive landscape are all changing which means innovation is imperative in your job. Break through the mental blocks and self-defeating habits that keep you from developing fresh ideas. This highly-interactive course offers dozens of strategies and techniques to help you harness the power of innovative thinking. You’ll find solutions to long-standing problems and enhance your own and others’ ability to think more clearly and make better decisions. Become a creativity catalyst and step outside the boundaries of traditional thinking to get results.

REGISTRATION: This course has reached capacity. Please complete the form at the following link and we"ll contact you 1) if any seats become available or 2) when we schedule it again.

IFT Members: $500

Non-Members: $595

Student Members: $265
With current changes to the food label underway and anticipated changes under discussion, notably the definitions of “healthy” and “natural,” food scientists are a critical part of both the process and the discussion. Not only are they integral to what these changes mean to food composition as it relates to taste, performance, and shelf life, but they are essential in communications to health professionals, consumers, and policy makers that assist in navigating the label and defining the purpose and function of ingredients on the label. The current level of conversation around “clean” labels, skepticism about food ingredients and how foods are processed, as well as calls from multiple constituencies for sustainable products necessitates heightened understanding of how the food on our grocery shelves is made and the decisions food manufacturers must make in order to meet consumer demand for healthful, high-quality, and safe foods at affordable prices. This session connects food science fundamentals with labeling changes and the current food and nutrition landscape to identify and communications challenges and opportunities for food scientists and technologists.

This session is supported by Phi Tau Sigma.
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 with other livestock, without hormones, antibiotics, and 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 a viable option both economically and nutritionally. The private sector is recognizing insects have potential in 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 offer insights into the advances in all aspects of commoditizing insects as ingredients for the food industry, including farming and production, supply chain, processing developments and regulatory and economic aspects of this emerging industry.
Big Data is the new global corporate buzzword, and refers to large volume of data sets that are complex, unstructured or multi-structured, and are generated from variety of sources such as digital processes, mobile devices, social media exchanges, and device sensors. Volume, variety, velocity, variability and veracity are some of the most important characteristics that describe big data. Processing and 'mining' big data has the potential to generate actionable new information which can facilitate faster and improved decision making, insights discovery and process optimization. What can the food industry do to harness the vast potential of big data?

This session will act as a primer for understanding multiple facets of big data such as the sources, characteristics and processing technologies, and how big data could be used as a tool for predictive analytics in the food industry. The focus of the session would on specific areas within the food industry where big data approaches could be applied such as food safety, agriculture, consumer insights, and marketing. The session will also explore some the big data-related challenges, and the future of big data in the food industry.