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

content tagged as IFTNEXT

21 - 27 Results out of 27
IFT<i>NEXT</i> Quickfire: Global Solutions for Food Security

When: Monday, 07/16/2018 through Monday, 07/16/2018, 03:30 PM - 04:30 PM

Where: McCormick Place - IFTNEXT Stage

What are some of the problems facing the global population and how can food science help? This IFTNEXT Quickfire is three presentations in one, highlighting the innovation, research, and approaches taken to make a positive impact on food security. Stay until the end for a chance to join the conversation!
A Simple Approach to Displacing Costly or Vulnerable Ingredients in Your Recipes

When: Tuesday, 07/17/2018 through Tuesday, 07/17/2018, 02:30 PM - 02:45 PM

Where: McCormick Place - IFTNEXT Stage

Another new food ingredient? YES. And you’re welcome! Learn the science & story behind a novel multi-functional plant-based ingredient being used in everyday foods. AND how this market-tested product delivers simple cost-effective benefits as an emulsifier, texturizer & humectant.
IFTNEXT: Design Thinking for the Creative Food Scientist: A Hands-On Innovation Workshop

When: Sunday, 07/15/2018 through Sunday, 07/15/2018, 01:00 PM - 05:00 PM

Where: The Hatchery, 320 N. Damen Ave, Chicago, IL

How might we close the gap between food science and understanding true consumer needs? Design thinking is a human-centered innovation processes that helps people from all disciplines unlock creativity in their everyday work to solve complex challenges. With over 20 combined years of experience in Design Thinking in the food industry, government and academia, instructors, Dr. Charlotte Biltekoff (UC-Davis), Miguel Cabra and Dr. Lauren Shimek (Food.Tech.Design) will introduce the principles and processes of Design Thinking for Food. In this hands-on workshop, participants will work in teams on food and beverage challenges. learning and practicing design thinking skills such as Designer's Insight and Inspiration, The Rules of Brainstorming, and Rough and Rapid Prototyping. By learning and experiencing design thinking, participants will be able to apply these principles to their everyday work to become more human-centered food scientists.

Continuing Education Hours: 4
Individuals holding these credentials will earn 4 hours* for completion of this course: Certified Food Scientists; Registered Dietitians; Dietetic Technicians; Certified Research Chefs; Certified Culinary Scientists.
*Subject to change plus or minus one hour based on final agenda.

REGISTRATION:click here to register.

IFT Member (all levels): $297
IFT Non-Member: $350

As part of your registration, you will receive course materials, light refreshments, and a certificate of attendance.
FEATURED SESSION: IFTNEXT Food Disruption Challenge™

When: Tuesday, 07/17/2018 through Tuesday, 07/17/2018, 08:00 AM - 10:00 AM

Where: McCormick Place - S100 Ballroom

This exciting, new IFT competition will highlight and support the work of innovative, food-focused entrepreneurs. Designed as a fast-paced pitch event, the IFTNEXT Food Disruption Challenge will feature six food start-ups competing for a $25,000 cash prize. Audience members will also be able to cast their vote to award a $5,000 People’s Choice award. Session includes a dynamic on-stage interview with Daymond John.
When&nbsp;Data,&nbsp;Data Science, and&nbsp;Computation Meet&nbsp;Food

When: Tuesday, 07/17/2018 through Tuesday, 07/17/2018, 12:30 PM - 01:30 PM

Where: McCormick Place - IFTNEXT Stage

Data science and computation have become increasingly important over the last few decades. In science and engineering, computation is quickly becoming a requirement to verify models, simulate real-world systems, and solve complex problems. Additionally, since computers have become smaller, faster, more affordable, and more accessible with cloud computing platforms, it is now easier than ever to integrate computation into a wide variety of application areas. Like other industries, the food industry has seen an increasing number of products and services based on data science, machine learning techniques, small affordable microcontroller computers, and even cloud computing platforms. Some examples of the techniques these products and services include: (1) the creation of new ideas or content with the aid of computers (computational creativity), (2) the discovery of new phenomena and insights from data, and (3) the integration of physical or cloud-based computers to solve complex, real-world problems. Although these techniques are being used widely in nearly every field of study, in practice they are not always that easy to use or set up. One such example is in the restaurant industry, where there are significant challenges in implementing and adopting these techniques.
Edibilomics: Using Metabolomics in Food-Related Research

When: Tuesday, 07/17/2018 through Tuesday, 07/17/2018, 03:00 PM - 04:00 PM

Where: McCormick Place - IFTNEXT Stage

Metabolomics is a new and emerging field with applicability to both food-and nutrition related research, and the food industry. Metabolomics aims to profile the totality of chemical compounds present within a system, be that system a plant, a fruit or vegetable, a processed food product, or a biological fluid. This means that hundreds or thousands of chemicals can be monitored simultaneously. By utilizing mass spectrometry and/or nuclear magnetic resonance spectroscopy, one can comprehensively profile a system to understand how perturbations alter the system, without a priori knowledge of which compounds are altered. In this capacity, metabolomics can be used to investigate how a food product changes globally with food processing, to profile products to detect adulteration or misbranding or changes in nutritional profile, to better understand what flavor compounds contribute to product liking, and to explore how dietary interventions with these food products alter the human metabolome. These data can also be correlated with other meta-data (e.g. sensory panel information, genetic analyses, microbiological and microbiome taxa) to provide additional value. Given the sensitivity of analysis, particular precautions need to be taken when designing and conducting metabolomics experiments. The large amount of data generated during metabolomics experiments requires special handling to extract relevant information. In this symposium, we will provide background information on metabolomics, suitable for an audience unfamiliar with the topic, and discuss its applications in food, flavor, and nutrition.
Utilizing Blockchain for Improved Traceability Panel Discussion

When: Wednesday, 07/18/2018 through Wednesday, 07/18/2018, 10:15 AM - 11:15 AM

Where: McCormick Place - IFTNEXT Stage

Technology is changing at a revolutionary pace. Think about how the commoditization of the internet changed the retail and banking sectors. A similar trend is being observed in the world of food traceability. It’s not just that we are collecting more data about our global food system but we are getting smarter about how we leverage technology to get smarter about utilizing the data we collect. Data collected for traceability is helping anticipate issues in food quality and respond more effectively to issues in food safety. IFT’s Global Food Traceability Center has studied and evaluated several novel traceability technologies that show potential, from the use of whole genome sequencing to trace foodborne outbreak pathogens and contamination sources to the use of synthetic DNAs sprayed on packaging to prevent temperature abuse. Lessons learned from other industries can help accelerate the rate of adoption of traceability best practices such as RX360 in the pharmaceutical sector or electronic patient records in the healthcare sector. One exciting technology that is promising the potential to bring our food safety systems into the 21st century is blockchain based on lessons learned from the financial sector.

Blockchain is a transformative technology that could finally enable the traceability and the transparency that the industry has been working toward. This holistic view of information could enable better execution in the supply chain itself to drive improved food safety, better sustainability, reduction of waste and other key benefits. Blockchain isn't a silver bullet, but its unique characteristics as a trusted, shared system of record allow us to solve both the underlying technology problem and the fundamental social problem that have hampered previous efforts. With blockchain we can improve how we digitize and distribute all of the information on the food ecosystem. In addition, we can provide the trust that allows entities to actually participate. By enabling the participation of the entire ecosystem with the creation of a trusted record of the food system, the food ecosystem will be transparent and traceable, and in a way that supports the business interests.

The food system has been changing since the dawn of time, but never more rapidly or dramatically as it has the potential to do so today. Whether we live in Shenzhen, Santiago, Sheffield, or Chicago, we can choose to buy local or enjoy the best products from the best producers anywhere in the world without regard for the season. We go online and get whatever we want to be delivered directly to our door or local store. While this modern food system has resulted in more choice, affordability, and convenience, in some instances, it also has resulted in consumers being far removed from where food comes from and how it’s been produced. As a result, there is a need for even greater collaboration regarding food traceability and transparency solution. Blockchain, as new and emerging technologies, have the potential to enable a new era of end-to-end transparency in the global food system that will further promote responsible actions and behaviors.