Feed your future
June 2-5, 2019 | New Orleans, LA

content tagged as IFTNEXT

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Six forward-thinking entrepreneurs pitched their companies in the inaugural Food Disruption Challenge competition at IFT18 on Tuesday morning.

Tamar Haspel, Washington Post columnist, moderates a discussion on how shifting diets to more plant-based food might impact the environment. Panelists include: Mary Christ-Erwin, Taylor Wallace, Adam Drewnowski, and Jessica Fanzo.

Kelly Hensel, senior digital editor of Food Technology magazine, chats with Nima, Bugeater Foods, and Quigistics about what they have learned and the challenges they face being start-ups in the food industry.
3D printing, a relatively new technology for producing novel foods, has caught the attention of a wide range of food professionals from culinary specialists to military feeding programs.

IFT and the Feeding Tomorrow Foundation have announced a new program called Food Technologists Without Borders to leverage the technical know-how of the IFT community to address critical global food needs.

Competition for entrepreneurs will culminate with a live business pitch session at IFT18.
Lauren Shimek, founder and CEO of Food.Tech.Design, and Charlotte Biltekoff, associate professor of American Studies and Food Science and Technology at the University of California, Davis, drew a large crowd for their session “Design Thinking for Food” on Monday morning at the IFTNEXT stage. With a casual setting and interactive presentation, the session encouraged forward thinking and collaboration—exactly what IFTNEXT is all about.
Andrew Pelling began his featured presentation on Monday by telling a story about his younger self—an eager graduate student who was constantly designing experiments based on whatever sparked his curiosity. 
The Promise of Digital Olfaction: A Demonstration of the Artificial Nose

When: Monday, 07/16/2018 through Monday, 07/16/2018, 11:45 AM - 12:30 PM

Where: McCormick Place - IFTNEXT Stage

It is now possible to get numerical information about tastes and smells. See a demonstration of the artificial nose and what new technologies are being developed that will allow for the manufacturing of smaller, more accessible handheld devices that can even become integrated into our smart cooking appliances. Experience the potential throughout the value chain, from the field, to the industry, and finally to the kitchen.
IFT<i>NEXT</i> Quickfire: Considering Sustainability

When: Wednesday, 07/18/2018 through Wednesday, 07/18/2018, 11:30 AM - 12:15 PM

Where: McCormick Place - IFTNEXT Stage

Protein security, water security, and population health management are big picture issues for global health and sustainability. This quickfire focuses on legumes and emerging findings that indicate that the simple bean may be a key to the future.