IFT FIRST logo white
Home Science Science Sessions Overview

Science Sessions Overview

2022 Science Sessions Now Available On-Demand

Check out the sessions that were offered during the 2022 IFT FIRST Annual Event and Expo.
If you missed IFT FIRST or want to see replays of your favorite session, it’s available now.

Access On-Demand           Register for On-Demand

Also, don’t forget to mark your calendars for IFT FIRST in 2023. We’ll see you July 16-19 in Chicago or online.

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 began 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. Hosted and moderated by ABC News Correspondent, John Donvan, our esteemed panelists* included:

2022 Featured Panelists and Moderator


 

*Unfortunately, Dr. Carlos Monteiro, Professor of Nutrition and Public Health at the University of Sao Paulo who was originally slated as a panelist was unable to join us in Chicago due to travel visa issues.

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.

BROWSE THE 2022 IFT FIRST PROGRAM

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.
  • On-demand Scientific Presentations  
    As an IFT FIRST attendee, you have access to scientific presentations covering all the five critical areas and guiding questions below.
  • 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 guiding questions in the five critical areas that will layer up to the overall theme of IFT FIRST.

2022 Multi-Session Conversations

Expand All / Collapse All
  • 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.

    Session Hosts Nitin Joshi (Senior Principal R&D at PepsiCo) and Michael Jelavich (Product Specialist at Nestle Purina Petcare Company)

    • Functional Ingredients to Improve Quality of 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
    • Hybrid Food Matrices: Food Processing, Sustainability, and Sensory Perspectives
      Diarmuid (JJ) Sheehan, Senior Research Officer at Teagasc Food Research Centre 

    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.

    Session Hosts Dilek Uzunalioglu (Director, Food Applications at Motif FoodWorks) and Serap Vatansever (Postdoctoral Associate at Postdoctoral Associate, University of Minnesota)

    • A 21st Century Revolution: Cell-based Production of Alternative Proteins Through Precision Fermentation
      Philippe Prochasson, Sr. Director of Analytics and Biosciences at Motif FoodWorks
    • Improving Plant Protein Functionality Through Minimal Processing Technologies
      VM Balasubramaniam, Professor at The Ohio State University
    • It’s All In the Bite: Advances in Texture Development of Alt Meat Products
      Jane Whitinghill, Manager of Meat/Meat Alternatives, Batters & Breading at Ingredion Incorporated
    • Let’s Review Some of the Available Tools to Extract and Improve the Functionality of Plant Proteins, Their Challenges and Opportunities
      Cynthia Machado, Technical Services Senior Scientist at Novozymes North America

    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.

    Session Hosts Cindy Stewart (Vice President, Open Innovation at Corbion) and Susan Mayer (Innovation Advisor at RTI Innovation)

    • 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.

    Session Host Sonali Raghuath (Recent PhD Graduate at University of Minnesota - Twin Cities) and Stephanie Jung (Professor, Department Head at California Polytechnic State University, San Luis Obispo)

    • 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. 
    • When Old Technologies Were New: Historic Examples of Values Conflict over Innovation
      John Coupland, Professor at Penn State   

    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.

    Session Host Charlene Vann Buiten (Associate Professor at Colorado State University) and Anna Cheely (Lead Scientist at Kalsec)

    • 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
  • 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.

    Session Hosts Gunnar Sigge (Head of Department, Food Science at Stellenbosch University) and 
    Suvaluk Asavasani (Assistant Professor at King Mongkut’s University of Technology Thonburi)

     
    • Cleaning Without Water
      VM Balasubramaniam, Professor at The Ohio State University
    • Depending on Fresh Water: Regulatory & Operational Perspectives
      Phyllis Posy, President at Posy Global
    • The Future of Food Safety: Managing Water Use
      Kang Zhou, Food Safety Officer at United Nations
    • A Sustainable Water Future = A Sustainable Food System
      Danielle Gallet, Founding Principal at Waterwell, LLC

     

    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.

    Session Hosts Claire Sand (Owner and Adjunct Professor at Packaging Technology and Research LLC) and Prateek Sharma (Assistant Professor at Utah State University)

    • 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
      Aishwarya Badiger, Graduate Research Associate at The Ohio State University  

    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.

    Session Hosts Nick Tarleton (McDonald’s Corporation) and Jonathan Kershaw (Assistant Professor at Bowling Green State University)

    • 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 
      Tony Z. Jin, Research Food Technologist at United States Department of Agriculture 
    • 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.

    Session Hosts Bruce Perkin (Principal Scientist at Robust Food Solutions, LLC) and Ziynet Boz (Assistant Professor at University of Florida)

    • 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.

    Session Hosts Kartheek Anekella (Head of Food Science at Orbillion Bio) and Reza Ovissipour (Assistant Professor at Virginia Tech)

    • Cellular Meat: Cultured Sustainable Future? 
      Sergiy Smetana, Head of Food Data Group at German Institute of Food Technologies (DIL e.V.)
    • 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
  • 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.

    Session Hosts Jamie Baum (Associate Professor & Director of Center for Human Nutrition at University of Arkansas) and Renee Leber (Technical Services Manager at Institute of Food Technologists)

    • 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.

    Session Hosts Amanda Wilder (Plant Based Ingredients Sales at AGT Foods) and Anna Rosales (Senior Director, Government Affairs & Nutrition at Institute of Food Technologists)

    • Building a Sustainable Supply Chain: Farmers and Food Companies
      Kevin Wilson, 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.
    • 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.

    Session Hosts Maxine Roman (Kraft Heinz) and Matt Teegarden (Ohio State University)

    • 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.

    Session Hosts Hong You (Director of Scientific Affairs at Eurofins) and Yao Olive Li (Associate Professor at California State Polytechnic University)

    • 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.

    Session Hosts Michelle Braun (Global Protein Scientific Affairs Lead at International Flavors & Fragrances) and Cloviece Thomas Sanders III (Bulletproof 360)

    • 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 
      David Lundahl, CEO at InsightsNow Behavioral Research
  • Food Safety

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

    Monday, July 11
    Setting Global Food Standards for Safety, Nutrition, Health, and Trade | Codex Alimentarius Panel Discussion

    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.

    Session Hosts Janet Collins (Vice President of Regulatory Affairs at Motif FoodWorks) and Martin Slayne (Vice President of Global Regulatory Affairs at Ingredion Incorporated)

    • Nick Gardner, Senior Vice President of Sustainability and Multilateral Affairs at US Dairy Export Council
    • Mary Frances Lowe, Manager for Codex Alimentarius at the United States Department of Agriculture; Trade & Foreign Agricultural Affairs; US Codex Office
    • Markus Lipp, Senior Food Safety Officer at the UN Food and Agricultural Organization

    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.

    Session Hosts Jamie Valenti-Jordan (CEO at Catapult Commercialization Services) and Diane Schmitt (Farther Farms)

    • 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; Claire Sand, Owner and Adjunct Professor at Packaging Technology and Research LLC

     

    Tuesday, July 12
    What is the FDA Doing About Contaminants and Chemicals in Foods?

    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.

    • Susan T. Mayne (Director of Center for Food Safety and Applied Nutrition at the Food and Drug Administration)

    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.

    Session Hosts Kathiravan Krishnamurthy (Assistant Professor at Illinois Institute of Technology) and 
    Adeniyi Odugbemi

     
    • Applying Surrogate Bacteria for Use in Food Safety: Research Updates and Industry Prospects 
      Joshua Gurtler, Research Food Technologist at United States Department of Agriculture.
    • 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
      Brendan Ring, Commercial Director at Crème Global.

     

    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.

    Session Hosts Bruce Ferree (Senior Food Scientist at Insight Food Safety Consulting)

    • 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
      John Szpylka, AOAC President-Elect, Manager of Chemistry R&D at Food Safety Net Services.
    • Understanding the Food Fraud Puzzle
      Tim Lombardo, Senior Director for Food Consulting Services at EAS Consulting Group, LLC.
  • 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.

    Session Hosts Chris Findlay (Founding Director at C-K Findlay Consultants Inc.) and Paula Feldmar (Ken’s Foods)

    • 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.

    Session Hosts Darryl Sullivan (Chief Science Officer at Eurofins) and Patrice Lyon, Regulatory Specialist

    • 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
      Mac Marshall, Vice President, Marketing Intelligence at United Soybean Board and U.S. Soybean Export Council 
    • Deaveraging the Consumer Because One Size Does Not Fit All
      Stacey Cox, Director of Insights, North America Core Capabilities & Accelerators at KraftHeinz Company

     

    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.

    Session Hosts Janet McLean (Global Head of Sensory and Consumer Guidance at Diageo PLC) and 
    Vinay Mannam(Assistant Professor at Framingham State University)

     
    • 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
      Gregory Stucky, Chief Research Officer at InsightsNow Inc.
    • The Sensory Research Must Go On During Epidemic or Pandemic Periods
      Han-Seok Seo, Associate Professor at University of Arkansas.

     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.

    Session Hosts Nicholas Bordenvane (Assistant Professor at University of Ottawa, Canada) and Katie Nance (Synergy Flavors)

    • 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

    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.

    Session Hosts Adelia Bovell-Benhamin (Professor of Food & Nutritional Sciences at Tuskegee University) and Karen Graves (Senior Director Sensory & Consumer Sciences at Bell Flavors & Fragrances)

    • Application of Knowledge Management Systems to Make Smarter Research Plans Using Pre-existing Information
      Daneille van Hout, Director of Sensory at Aigora
    • Individual Differences in Sensory Perceptions and Personality Traits Associated With Consumer Acceptance of Phytochemical-rich Foods
      Beverly J. Tepper, Professor in the Department of Food Science at Rutgers University
    • It's All About the Questions
      Janet McLean, Global Head of Sensory and Consumer Guidance at Diageo PLC
    • Sensory: It's Worth It
      Sharon Bender, Sensory Scientist at Gehl Foods, Inc.
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?



2022 IFT FIRST Program Sponsors

Consumer Insights & Education
Ingredion
Health & Nutrition
Ginkgo Bioworks
Sustainability & Climate
 
Special member registration rates and tiered registration discounts for attendees available.