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Science Sessions Overview

IFT FIRST Opening Debate: Should We Eat More Processed Foods?

The discussion around this year’s theme, Hacking the Food Supply: Can We Synthesize a More Sustainable Future will begin with a riveting debate on the pros and cons of food processing. What is the definition of processed foods?  Are locally grown, unprocessed (or minimally) processed foods the better choice for local economies, supply chains and the environment? Advocates and critics will gather to discuss the points and counter-points to this polarizing topic. Moderated by ABC News Correspondent, John Donvan.

Check out the full session description and other featured sessions on the IFT FIRST Advanced Program and Expo Planner. If you will be attending IFT FIRST in-person, use the planner to map out your entire experience and save your must-see sessions and exhibitors. Your selections will automatically sync to the IFT FIRST app (available mid-June) if you use the same email address to sign up for both.

Dr. Scott Parazynski
IFT FIRST: A Giant Leap Towards Innovation

IFT FIRST welcomes Dr. Parazynski as a featured speaker during the NASA R&D panel: Exploring Food at the Edges of the Human Experience. Learn how NASA R&D works to inform and use new technologies that focus on the social, emotional, cultural and physiological aspects of food. 

Register for IFT FIRST today!

Whether you have been to an IFT annual event or not, this year promises to be a completely reimagined experience that will amp up the discussion and dialogue through multiple formats with select sessions available in-person and via livestream.

Explore the IFT FIRST Advanced Program and Expo Planner for full sessions schedule, details, speakers and posters. If you will be attending in-person, use the planner to map out your entire experience where you can save your must-see sessions and networking activities. NOTE: Your selections in the planner will automatically sync to the IFT FIRST app (available in mid-June) if you use the same email address to sign up for both.

IFT FIRST Advanced Planner

FIRST Research Showcase
  • Keynote & Featured Sessions
    Dynamic thought leaders and speakers will bring the debate and conversation alive in ways that promise to have your peers and colleagues talking at IFT FIRST and beyond. (In person and live stream).
  • On-demand Scientific Presentations  
    As an IFT FIRST attendee, you’ll be able to review a robust library of scientific presentations covering all the five critical areas and guiding questions below. Check back soon for access to these sessions. 
  • FIRST Cut Scientific Session Summaries
    These 1-minute pre-recorded sessions provide a high-level overview of all presentations that will be a part of the discussion at IFT FIRST.
  • Live Multi-Session Conversations
    Experience live conversations on how the on-demand sessions address guiding questions in the five critical areas that will layer up to the overall theme of IFT FIRST.

Guiding Questions & Live Multi-Session Conversations

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  • Novel Technology and Innovation

    View full list of Novel Technology & Innovation Multi-Session Conversations
    based on Guiding Questions session descriptions, panelists and times.

    Monday, July 11
    What processing technologies or innovations are paving the way for synthesized ingredients, flavors or comments to come to market?

    This conversation will be based on the following on-demand scientific presentations and will feature the following presenters. Note: Programming is still being planned and is subject to change.

    • Clean-Label Solutions to Replace Phosphates From Meat and Poultry Products
      Daiki Murayama, Associate Scientist at Kemin industries
    • High Pressure-based Technologies as Tools Promoting Sustainability by Functionalization of Plant-Based Proteins
      Avi Shpigelman, Professor at Technion – Israel Institute of Technology
    • Horizons and Progress Towards Cellular Agriculture and Diverse Alternative Proteins
      Edward Spang, Associate Professor at University of California, Davis; and
      Nitin Nitin, Professor and Engineer, Department Vice Chair at University of California, Davis
    • Hybrid Food Matrices: Food Processing, Sustainability, and Sensory Perspectives
      Diarmuid (JJ) Sheehan, Senior Research Officer at Teagasc Food Research Centre
    • Potential of Pulsed Electric Fields Treatment for the Recovery of Valuable Ingredients From Microbial Production Systems
      Felix Schottroff, Senior Scientist at University of Natural Resources and Life Sciences
       
    What new technologies are available to refine and improve the functionality of ingredients such as plant proteins?

    This conversation will be based on the following on-demand scientific presentations and will feature the following presenters. Note: Programming is still being planned and is subject to change.

    • A 21st Century Revolution: Cell-based Production of Alternative Proteins Through Precision Fermentation
      Philippe Prochasson, Sr. Director of Analytics and Biosciences at Motif FoodWorks
    • Enhancing Technofunctional Properties of Plant Proteins by Ultrasound Treatment for Cultured Meat Production
      Lisa Franke, Research associate at Technische Universität Berlin
    • Improving Plant Protein Functionality Through Minimal Processing Technologies
      Hao Feng, Professor at University of Illinois at Urbana-Champaign; and VM Balasubramaniam, Professor at The Ohio State University
    • It’s All In the Bite: Advances in Texture Development of Alt Meat Products
      Marjorie Welchoff, Senior Associate Scientist at Ingredion Incorporated
    Tuesday, July 12
    How is data technology being used more effectively to produce new products or ingredients?

    This conversation will be based on the following on-demand scientific presentations and will feature the following presenters. Note: Programming is still being planned and is subject to change.

    • Comparing Pre-pandemic CLT Results to IHUTs During the Pandemic: A Case Study With Snack Bars
      Alina Stelick, Manager at Cornell University
    • Machine Learning in the World of Frozen Foods
      Matilda Sarprasatham, Dean - Academics at IFET College of Engineering
    • Rapid Discovery of Novel Antimicrobial Peptides With Machine Learning Algorithms for Clean Label Food Products
      Changmou Xu, Research Associate Professor at University of Nebraska-Lincoln 
        
    What major steps could lead to earning consumers’ trust of novel food-related technologies and how do we address it for a way forward?

    This conversation will be based on the following on-demand scientific presentations and will feature the following presenters. Note: Programming is still being planned and is subject to change.

    • Accelerating Adoption of Novel Technologies: A Case Study
      Phyllis Posy, President at Posy Global
    • Challenges to the Successful Implementation of High Pressure Thermal Processing (HPTP) on a Commercial Scale
      Carole Tonello, Vice President of Business Development at Hiperbaric.
    • Electron Beam Technology for Waste Valorization and Sustainability
      Suresh Pillai, Professor at Texas A&M University.
    • Green Extraction Techniques for Plant and Dairy Proteins
      Kumar Mallikarjunan, Professor of Food Engineering at University of Minnesota - Twin Cities.  
        
    How is our fundamental understanding of molecules such as proteins lipids or enzymes leading to innovations in food or beverages?

    This conversation will be based on the following on-demand scientific presentations and will feature the following presenters. Note: Programming is still being planned and is subject to change.

    • Custom Engineered Enzymes to Create Differentiated Food Products
      Michael Miller, Director, Program and Pipeline Management for Industrial Enzymes at Codexis
    • Eco-friendly Processing Technologies to Improve Plant Protein Functional Properties
      Hosahalli Ramaswamy, Full professor at McGill University
    • Impossible to Go Beyond Beef? A Metabolomics Comparison
      Stephan Van Vliet, Assistant Professor of Nutrition at Utah State University
    • Utilization of Precision Fermentation to Make Rennets and Challenges to Producing Complex Components in Milk-Like Casein Micelles
      John Lucey, Professor, Food Science at University of Wisconsin, Madison
    Wednesday, July 13
    IFT FIRST Innovation Lab

    Apply the Cultivating Curiosity frameworks presented in the keynote session to practical, hands-on, product development challenges. Improving food for everyone requires us to think differently, be more creative, and find unique ways to tap into and build upon the knowledge and experience of our community. The IFT FIRST Innovation Lab will connect experienced professionals you’ll only find at IFT FIRST with curious food professionals to imagine the future of food and beverage. This engaging and interactive experience will focus on real-world product development scenarios, challenging even the most experienced food professionals to think bigger and bolder. Innovation can happen anywhere, at any time, with anyone. Who will you connect with to innovate and change the world?

  • Sustainability & Climate

    View full list of Sustainability & Climate Multi-Session Conversations
    based on Guiding Questions session descriptions, panelists and times.

    Monday, July 11
    How can the global food system reduce its dependency on the world's dwindling supply of fresh water?

    This conversation will be based on the following on-demand scientific presentations and will feature the following presenters. Note: Programming is still being planned and is subject to change.

    • Cleaning Without Water
      Abigail Snyder, Assistant Professor at Cornell University; and VM Balasubramaniam, Professor at The Ohio State University
    • Depending on Fresh Water: Regulatory & Operational Perspectives
      Phyllis Posy, President at Posy Global
    • Replenishing Fresh Water With Clean Upcycling of Liluva and Aquafaba
      Luca Serventi, Lecturer at Lincoln University
    • The Future of Food Safety: Managing Water Use
      Kang Zhou, Food Safety Officer at United Nations

     

    How can localization help global supply chains become more sustainable?

    This conversation will be based on the following on-demand scientific presentations and will feature the following presenters. Note: Programming is still being planned and is subject to change.

    • A Multiple Prong Approach to Sustainability 
      Vineeta Singh, Director, R&D at Herbalife Nutrition Ltd.
    • Affordable Nutrition and the Role of Dairy to Help Reduce Undernutrition in Developing Countries
      Katie Ayling, Global Nutrition Development Specialist at FrieslandCampina
    • Climate Change and Its Impact on Food Commodities: Do We Know Enough?
      Naresh Magan, Professor at Cranfield University
    • Hybrid Food Safety Outreach to Underrepresented Urban Growers in Southern California
      Xu Yang, Assistant Professor at California State Polytechnic University, Pomona
    • Know Food Waste: Three Students’ Journeys Fighting Food Waste
      Graduate Research Associates at The Ohio State University Aishwarya Badiger, Jeff Caminiti, and Kathryn Williamson

    Tuesday July 12
    How can companies and consumers drive accountability when it comes to adopting sustainable manufacturing practices?

    This conversation will be based on the following on-demand scientific presentations and will feature the following presenters. Note: Programming is still being planned and is subject to change.

    • Consumer Perception of Novel ingredients That Will Transform the Food System
      Maddison Gurrola, Food Technologist at Mattson Co.
    • Sustainable Consumable Food Materials: A Case Study on Plastic Straw Replacements 
      Robin Dando, Associate Professor at Cornell University
    • Sustainable Food Packaging: Current Status and Future Prospects Ziynet Boz, Assistant Professor at University of Florida
    • The Indispensable Role of Processing in Sustainable Food Nutrition and Food Security
      Louise Wicker, Professor, School Nutrition and Food Sciences at Louisiana State University

     

    What is the future of sustainable packaging?

    This conversation will be based on the following on-demand scientific presentations and will feature the following presenters. Note: Programming is still being planned and is subject to change.

    • Changing Processes to Increase Profitability and Environmental Sustainability
      Martin Gooch, CEO and Co-founder at Value Chain Management International
    • EVOH Enables Design-for-Recycling High Barrier Packaging for Extended Shelf Life
      Diana Maya, Technical Service and Development Engineer at Kuraray America Inc.
    • Sustainable Food Packaging Solutions
      Greg Johnson, Director of New Business Development at Sustana Group
    • The Role of Package Design in Achieving a More Sustainable Package 
      Javier de la Fuente, Chair of the Industrial Technology & Packaging Department at California Polytechnic State University

     

    Are cellular agriculture or synthesized ingredients more sustainable than their animal or plant-based counterparts?

    This conversation will be based on the following on-demand scientific presentations and will feature the following presenters. Note: Programming is still being planned and is subject to change.

    • Cellular Meat: Cultured Sustainable Future? 
      Sergiy Smetana, Head of Food Data Group at German Institute of Food Technologies (DIL e.V.)
    • Cellular Proteins: Towards Product Applications
      Fred Van de Velde, Principal Scientist Protein Technology/ Professor Protein Transition at NIZO, HAS University of Applied Science
    • Cultured Meat: Food Safety Considerations of the Future
      Abena Foli, Head of Regulatory Affairs at Orbillion Bio Inc.
    • Fermentation as a Key Technology in Sustainable Protein Development: Where It Can Win and Where the Hurdles Are
      Franny Gilman, Principal Scientist at The Kraft Heinz Company
    • Sustainable Living: Connecting the Consumer and Food Industry in a Call for Change
      Cintia Nishiyama, Product Marketing Lead at International Flavors & Fragrances
    Wednesday, July 13
    IFT FIRST Innovation Lab

    Apply the Cultivating Curiosity frameworks presented in the keynote session to practical, hands-on, product development challenges. Improving food for everyone requires us to think differently, be more creative, and find unique ways to tap into and build upon the knowledge and experience of our community. The IFT FIRST Innovation Lab will connect experienced professionals you’ll only find at IFT FIRST with curious food professionals to imagine the future of food and beverage. This engaging and interactive experience will focus on real-world product development scenarios, challenging even the most experienced food professionals to think bigger and bolder. Innovation can happen anywhere, at any time, with anyone. Who will you connect with to innovate and change the world?

  • Health and Nutrition

    View full list of Health & Nutrition Multi-Session Conversations
    based on Guiding Questions session descriptions, panelists and times.

    Monday, July 11

    How is food processing being used to innovate in the health and wellness space?

    This conversation will be based on the following on-demand scientific presentations and will feature the following presenters. Note: Programming is still being planned and is subject to change.

    • Bioactivity of the Peptide Lunasin Isolated From Tofu Wastewater
      Vermont P. Dia, Associate Professor at The University of Tennessee.
    • Can Food Processing Enzymes Support Better Nutrition and Quality of Foods?
      Maaike Bruins, Lead Scientist Nurition at DSM.
    • Semi-solid Extrusion-based 3D Printing of Biopolymer Hydrogels for Food Applications
      Xiaolei Shi, Adjunct Assistant Professor at Iowa State University.
    • Value-added Ingredients From Food Waste Worldwide: Phenolic Antioxidants and Beyond
      Fereidoon Shahidi, Professor at Memorial University of Newfoundland.

     

    How are digital technologies being used to increase the accessibility of nutritional foods and beverages?

    This conversation will be based on the following on-demand scientific presentations and will feature the following presenters. Note: Programming is still being planned and is subject to change.

    • Building a Sustainable Supply Chain: Farmers and Food Companies
      William Layton, Farmer-Director at United Soybean Board.
    • Digital Twins of Food Processing Equipment
      John Thomas, Research Scientist at M-Star CFD.
    • Emerging Technologies to Future Proof Supply Chains
      Erik Westblom, CEO and Co-Founder at Provision Analytics; and Kantha Shelke, Principal at Corvus Blue LLC.
    • Investing in the Blue Food Supply to Strengthen Food Security and Benefit Human Health
      Qinchun Rao, Associate Professor at Florida State University.
    • New and Emerging Digital Technologies for Food & Beverage Production and Sensory Evaluation
      Sigfredo Fuentes, Associate Professor at The University of Melbourne.

     

    Tuesday July 12
    How is our increased understanding of nutrient bioavailability and biotransformation leading to new innovations?

    This conversation will be based on the following on-demand scientific presentations and will feature the following presenters. Note: Programming is still being planned and is subject to change.

    • Components to Effectively Confirm Nutritive Value and Regulatory Compliance of Bioactive Ingredients
      Ray Matulka, Director of Toxicology / Executive Vice President at Burdock Group Consultants.
    • Flavan-3-ols and Cardiometabolic Health: The First US-based Guideline and Intake Recommendation for a Dietary Bioactive
      Taylor Wallace, Principal & CEO at Think Healthy Group, LLC.
    • Plant Derived Bioactive Peptides as Useful Ingredients for the Prevention of Cardiovascular Disease
      Carmen Lammi, Associate Professor at University of Milan.
    • Plant Protein Based Food for Delivery of Nutrients: Protein-nutrient Interactions and Nutrient Bioavailability 
      Lingyun Chen, Professor at University of Alberta.
    • The Importance of Protein Quality in Sustainable Food Systems: The Metrics Matter
      Paul Moughan, Distinguished Professor and Riddet Institute Fellow Laureate at Massey University.

     

    Is the future of nutraceutical and functional foods natural?

    This conversation will be based on the following on-demand scientific presentations and will feature the following presenters. Note: Programming is still being planned and is subject to change.

    • A Customer-centered and Science-based Nutraceutical Product Innovation Process
      Lawry Han, Vice President, Product Development at 4life Research, LLC.
    • Characterization of Botanical Bioactives: The Example of Cocoa Flavanols and Procyanidins
      Ugo Busy, Principal Scientist at Mars Wrigley.
    • Is the Future of Nutraceutical and Functional Foods Natural? The Role of Nutrition and Functional Foods/Nutraceuticals in COVID-19 
      Chin-Kun Wang, Distinguished Professor at Chung Shan Medical University.
    • Polyphenol Safety: Current Evidence, Challenges, and Opportunities
      Dennis Cladis, Postdoctoral Research Associate at University of Minnesota.
    • Postbiotics: Fundamentals and Formulation Advantages
      Andrzej Benkowski, Senior Technical Leader at Eurofins.

     

    Are foods and/or beverages containing synthesized ingredients or components elitist?

    This conversation will be based on the following on-demand scientific presentations and will feature the following presenters. Note: Programming is still being planned and is subject to change.

    • A World Without Cows
      Mitch Kanter, Technical Director at Global Dairy Platform Inc.
    • Formulating With Novel ingredients to Transform the Food System
      Jaime Reeves, Executive Vice President of Product Development & Commercialization at Mattson Co.
    • The Future of Sustainable Food
    Wednesday, July 13
    IFT FIRST Innovation Lab

    Apply the Cultivating Curiosity frameworks presented in the keynote session to practical, hands-on, product development challenges. Improving food for everyone requires us to think differently, be more creative, and find unique ways to tap into and build upon the knowledge and experience of our community. The IFT FIRST Innovation Lab will connect experienced professionals you’ll only find at IFT FIRST with curious food professionals to imagine the future of food and beverage. This engaging and interactive experience will focus on real-world product development scenarios, challenging even the most experienced food professionals to think bigger and bolder. Innovation can happen anywhere, at any time, with anyone. Who will you connect with to innovate and change the world?

  • Food Safety

    View full list of Food Safety Multi-Session Conversations
    based on Guiding Questions session descriptions, panelists and times.

    Monday, July 11

    These conversations will be based on the following on-demand scientific presentations and will feature the following presenters. Note: Programming is still being planned and is subject to change.

    Codex Alimentarius Panel Discussion

    Speakers will be announced soon! Come back for more updates.

    How are food regulations keeping up with novel food ingredients and processes?

    These conversations will be based on the following on-demand scientific presentations and will feature the following presenters. Note: Programming is still being planned and is subject to change.

    • Critical Components for the Safety Determination of Novel Sourced Food Proteins
      Ray Matulka, Director of Toxicology / Executive Vice President at Burdock Group Consultants.
    • Implementation of the National Bioengineered Food Disclosure Standard 
      Lakshmanan Ramamoorthi, Senior Technical Advisor at United States Department of Agriculture.
    • Ingredients and the Regulatory Environment for Infant Formula
      Robert Burns, Independent Consultant at EAS Consulting Group.
    • Nutraceuticals and Functional Food Regulations in the United States With a Special Emphasis on Generally Recognized Status Status, and New Dietary Ingredient Requirements
      Debasis Bagchi, Director of Scientific Affairs at Victory Nutrition International, Inc.
    • Top 5 Packaging Solutions for Food Safety and Sustainability
      Jan Lillemo, Owner at Jan Lillemo and Associates.

     

    Tuesday, July 12
    How are data standards and data interoperability impacting food safety?

    This conversation will be based on the following on-demand scientific presentations and will feature the following presenters. Note: Programming is still being planned and is subject to change.

    • Applying Surrogate Bacteria for Use in Food Safety: Research Updates and Industry Prospects 
      Joshua Gurtler, Research Food Technologist at United States Department of Agriculture.
    • Cold Chain Food Logistics: Setting the Standard for Cold Chain
      Erik Valiquette, President at Canadian Blockchain Supply Chain Association.
    • Research Update on Salmonella and the Surrogate Enterococcus Faecium During Thermal and Non-thermal Processing of Chicken Meat and Fresh Produce
      Cangliang Shen, Associate Professor/Extension Specialist at West Virginia University.
    • The Unique Insight of Using the Microbiome to Solve Food Safety Issues
      Pablo Carrión, Senior Principle Scientist at Nestle Purina.

     

    What are emerging areas of food fraud?

    This conversation will be based on the following on-demand scientific presentations and will feature the following presenters. Note: Programming is still being planned and is subject to change.

    • Food Fraud – How Did We Get Here? State of the Industry
      Tammie Van Buren, Compliance Manager at Safe Quality Food Institute.
    • Food Fraud Challenges and Industry Management of These Challenges
    • Testing Considerations to Protect Against Food Fraud
      Ted Andrew, Vice President of Sales at Certified Laboratories, Inc.
    • Understanding the Food Fraud Puzzle
      Tim Lombardo, Senior Director for Food Consulting Services at EAS Consulting Group, LLC.
    Wednesday, July 13
    IFT FIRST Innovation Lab

    Apply the Cultivating Curiosity frameworks presented in the keynote session to practical, hands-on, product development challenges. Improving food for everyone requires us to think differently, be more creative, and find unique ways to tap into and build upon the knowledge and experience of our community. The IFT FIRST Innovation Lab will connect experienced professionals you’ll only find at IFT FIRST with curious food professionals to imagine the future of food and beverage. This engaging and interactive experience will focus on real-world product development scenarios, challenging even the most experienced food professionals to think bigger and bolder. Innovation can happen anywhere, at any time, with anyone. Who will you connect with to innovate and change the world?

  • Consumer Insights and Education

    View full list of Consumer Insights & Education Multi-Session Conversations
    based on Guiding Questions session descriptions, panelists and times.

    Monday, July 11
    How do consumer biases and misinformation affect innovation initiatives?

    These conversations will be based on the following on-demand scientific presentations and will feature the following presenters. Note: Programming is still being planned and is subject to change.

    • Biotechnological Farming: Processed or Grown? 
      Dusan Ristic, Research Associate at German Institute of Food Technologies (DIL e.V.)
    • Overcoming Implicit Biases for a Future of Sustainable Foods
      David Lundahl, CEO at InsightsNow Behavioral Research
    • Technology in Our Phones But Not Our Food? Earning Acceptance in Ag and Food Innovation for a Sustainable Future
      Roxi Beck, Consumer Engagement Director at The Center for Food Integrity
    • The Impact of Simple Sodium Reduction Strategies on Improving Public Health
      Taylor Wallace, Principal & CEO at Think Healthy Group, LLC
    • What to Do When People Believe Misinformation? Changing Public Opinion With Science
      Tia Rains, Vice President of Customer Engagement & Strategic Development at Ajinomoto Health & Nutrition North America, Inc.

     

    What role does labeling play in educating consumers?

    These conversations will be based on the following on-demand scientific presentations and will feature the following presenters. Note: Programming is still being planned and is subject to change.

    • Clear Sustainability Messaging to Consumers Through Packaging and Digital Innovations
      Robert Lilienfeld, Executive Director at Sustainable Packaging Research, Information, and Networking Group
    • How Consumers Perceive Dairy Sustainability: Facts and Fiction
      MaryAnne Drake, William Neal Reynolds Distinguished Professor of Food Science at North Carolina State University
    • Protein Fortification and Claims: Understanding Labeling Requirements to Mitigate Litigation Risks
      Evangelia Pelonis, Partner at Keller & Heckman LLP
    • Spotlight on Sustainability: How Growing Consumer Preferences Are Changing the Plant-based Protein Industry
      Jean Heggie, senior Marketing Consultant at Heggie & Associates, LLC; and Marie Molde, Client Solutions at Datassential.

     

    Tuesday July 12
    What are recent advancements in sensory science that will lead to new products or methodologies?

    This conversation will be based on the following on-demand scientific presentations and will feature the following presenters. Note: Programming is still being planned and is subject to change.

    • Challenges in Consumer Sensory Acceptance of Plant Proteins
      Zata Vickers, Professor at University of Minnesota Twin Cities.
    • COVID-19 and the Future of Flavor Perception
      Nancy Rawson, Associate Director at Monell Chemical Senses Center.
    • Targeting Sustainable Food Innovation for Stakeholder Value
      Kristin Wright, Vice President, Research & Insights at InsightsNow, Inc.
    • The Sensory Research Must Go On During Epidemic or Pandemic Periods
      Han-Seok Seo, Associate Professor at University of Arkansas.

     

    How do we leverage knowledge and consumer understanding for product success and is ‘clean label’ the future of food and beverage labeling or marketing buzz?

    This conversation will be based on the following on-demand scientific presentations and will feature the following presenters. Note: Programming is still being planned and is subject to change.

    • Aspects of Package Material Selection That Define More Sustainable Packaging
      Leslie Cook, Global Sustainability Leader Sustainability Strategy and Advocacy at Sealed Air Corporation
    • Redefining Clean Label
      ,Gregory Stucky, Chief Research Officer at InsightsNow Inc.
    • Solutions for Cleaner Label Plant-based Foods
      Laurice Pouvreau, Protein Scientist at Wageningen University & Research
    Wednesday, July 13
    IFT FIRST Innovation Lab

    Apply the Cultivating Curiosity frameworks presented in the keynote session to practical, hands-on, product development challenges. Improving food for everyone requires us to think differently, be more creative, and find unique ways to tap into and build upon the knowledge and experience of our community. The IFT FIRST Innovation Lab will connect experienced professionals you’ll only find at IFT FIRST with curious food professionals to imagine the future of food and beverage. This engaging and interactive experience will focus on real-world product development scenarios, challenging even the most experienced food professionals to think bigger and bolder. Innovation can happen anywhere, at any time, with anyone. Who will you connect with to innovate and change the world?

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