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

Session Highlights

11 - 20 Results out of 40

Giving gut microbes what they need will result in getting what we need.

To appreciate what startups bring to the food industry, it’s critical to understand their strengths—and also their weaknesses.
Recognizing the importance of traceability in today’s food industry, IFT19 will debut Traceability Central hosted by IFT’s Global Food Traceability Center.

“Deep Dive: “Gut Microbiome, Nutrition, and Health” will begin on Monday morning, June 3, with an overview and will continue throughout the day with sessions dedicated to specific aspects of micro-biome-related science.

Session presenters explore the impact of labeling and marketing buzzwords on consumer perceptions.

To prevent, mitigate and respond more efficiently to hunger and malnourishment crises around the world, food science and technology should be integral to humanitarian programs, declared professor Dominique Bounie.

Funded by the European Union, EIT Food connects industry/businesses, higher education/academia and research institutes to speed the adoption and commercialization of new ideas and technologies that benefit consumers.

Nontargeted testing methods are useful in detecting food fraud in cases where the user doesn’t know what adulterants may be present in the food.

The pros and cons of different food production practices are the basis for the coexistence of all farming practices.

Consumers are interested in food science and nutrition, but the information they receive can be damaging; here’s how to change that.