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

content tagged as Professional Development

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Students and recruiters mixed and mingled at open networking event.

IFT President Cindy Stewart kicked off IFT18 on Sunday, July 15, with a ceremony celebrating leaders and innovators who are promoting progress in the science of food. 

First given in 1970, the IFT Fellow designation recognizes exemplary contributions to the field of food science and technology. Whether working in industry, academia, or the regulatory area, IFT Fellows have shaped the science of food in immeasurably valuable ways.

First given in 1970, the IFT Fellow designation recognizes exemplary contributions to the field of food science and technology. Nominees must have been members of IFT for at least 15 years. Congratulations to the 2017 IFT Fellows.
Jozef Kokini is currently the Scholle Endowed Chair in Food Processing in the Dept. of Food Science at Purdue University. Kokini was honored as the recipient of the 2017 Nicolas Appert Award on Sunday, June 25, at the Awards Celebration.
Food Communicators Workshop

When: Sunday, 07/15/2018 through Sunday, 07/15/2018, 12:30 PM - 03:30 PM

Where: McCormick Place - S501ABCD

IFTSA presents American Academy for the Advancement of Science's flagship Science Communication and Public Engagement Fundamentals module focuses on the core components of successful public engagement. Participants are introduced to the AAAS public engagement framework, a guide they can apply to all kinds of interactions. Participants learn how to identify a public engagement goal, determine the relevant audience, craft tailored messages to achieve their goal and rehearse their engagement scenario. Session is for preselected students and new professionals.
United Nations Agencies and the Role of Food Technology in Supporting Global Food Security

When: Wednesday, 07/18/2018 through Wednesday, 07/18/2018, 10:30 AM - 12:00 PM

Where: McCormick Place - S402AB

More than 2 billion people live below the poverty line and experience malnutrition or food insecurity. Usually, global development programs are not necessarily associated with food science and technology but more so with the improvement of agricultural practices, standard setting across nations through Codex activities, or in rapidly responding to humanitarian crises. However, food science and technology is at the core of the Sustainable Development Goal that aims to end hunger, achieve food security and improved nutrition, and promote sustainable agriculture. This general lack of awareness of the junction between food science and sustainable development results in lack of innovation targeted to foods or food ingredients for humanitarian purposes, their safety or stability; lack of food safety management systems focused on informal markets or small manufacturers in developing economies; and little attention is given to capacity development throughout value chain addition in the poorest sectors of the population. Furthermore, there are no clear venues for food technology professionals to contribute with their expertise and collaborate with multilateral organizations in projects either remotely or locally. For example, WFP feeds 80 million people annually with only a staff of 20 food technologists contributing to the development, distribution and management of the safety and quality of food value chains in some of the planet’s most remote and insecure regions.

The session aims at providing clarity on how interested food technologists could participate either remotely or locally in the various programs managed by UN food agencies. This is a first collective step between these organizations and IFT to find avenues to identify food technology capabilities and resources that can contribute to the strengthening of capacities of local communities that these organizations assist.
Harnessing the Power of Collaboration

When: Saturday, 07/14/2018 through Saturday, 07/14/2018, 08:00 AM - 05:00 PM

Where: Hilton Chicago, Room Salon A4

Teams who collaborate well:
  • Are more innovative

  • Reduce costs

  • Are more productive

  • Have a greater sense of purpose

  • Help a business thrive

New this year, IFT has partnered with Chicago’s premier comedy group, Second City Works to deliver Harnessing the Power of Collaboration, an energetic, engaging, and fun professional development workshop focused on building stronger individual and team building skills to help you and your team improve their ability to better leverage collaboration, divergent thinking, negotiation, decision making, and problem solving skills.

Taught by the infamous Second City Works, this course utilizes award-winning improvisation and audience-driven techniques in a low-risk, high-energy experience sure to transform how you approach future challenges and opportunities through collaboration.

In this energetic and interactive workshop, participants will be introduced to the core skills of improvisation and how they can be used in the workplace to increase communication and collaboration. Participants will increase interpersonal skills, such as listening to understand, approaching conversations with curiosity rather than a fixed agenda, and staying open and available to all information. This behavior tends to increase collaboration through thoughtful and empathetic communication, which ultimately increases a team’s productivity, engagement, and sense of purpose.

A Second City session is experiential. Participants engage in a series of paired and full-group exercises that encourage them to interact and learn from the experience. After each exercise, facilitators take time to discuss what happened and note discoveries, challenges and real-world applications. The tone is conversational, playful and light.

Timing & Logistics
This session is designed for approximately 60 participants attending a full-day session of experiential learning.

Session Flow
Welcome & Context for the Day
Introduces group to Second City Works, workshop facilitators and workshop content.

Warm Up
Participants get on their feet for an experiential activity that introduces SCW’s core philosophies while creating an open mindset for the day.

Listening to Understand
A series of paired activities highlights key concepts around listening, such as:
  • How often we’re planning our response rather than truly listening to understand
  • The value of staying open to all information, even if we don’t like it
  • Expressing value/acknowledgement for another’s message
Language of Collaboration
This series of exercises explores our “go-to” ways of communicating, and help to highlight the importance of putting our focus on the other person to tailor our style. Concepts discussed include:
  • Choosing words that allow for open dialogue
  • Staying open and aware to our own body language and that of the other person
  • Being nimble to shift our word choice in the moment to create a stronger and more empathetic connection
Collaborating as a Team
Participants are given a chance to put the skills to the test in group exercises that touch on skills such as:
  • Knowing when to step back to let another have an opportunity to speak up
  • Creating atmospheres and environments where open dialogue is welcome
  • Building on each other’s ideas
Conclusion & Discussion
Participants will be lead through a series of thought-provoking questions to help synthesize the skills discussed and apply them to their daily lives. An open discussion allows for people to share their thoughts and any remaining questions

REGISTRATION: click here to register.
Premier Member and New Professional Members: $ 526.00
Networking and Engagement Members: $ 575.00
Non-Members: $ 655.00
IFT Student Member: $ 300.00
All Prices to increase $100 after June 1

As part of your registration, you will receive lunches, refreshment breaks, and a certificate of attendance.
Technology Transfer Between Academia and Industry: Facing Challenges Associated With Protein Processing and Consumption

When: Tuesday, 07/17/2018 through Tuesday, 07/17/2018, 12:30 PM - 02:00 PM

Where: McCormick Place - S404BC

There is an ongoing gap regarding the transfer of knowledge between academia and industry, which needs to be overcome in order to better address challenges associated with global food security. A major obstacle is to provide the growing global population with sufficient amounts of proteins essential for good health, while maintaining protein quality and bioavailability. Therefore, the current session aims to give concrete examples of successful technology and knowledge transfer, coming from the perspectives of academia and industry within the context of protein processing and consumption. Such examples are not only limited to upscaling from academia to industry, but also to downscaling industry-level problems to the university environment to understand the fundamentals of the problems at hand. The speakers have been selected based on their successes in executing such transfer projects, and will share their experiences and lessons learned with the audience. This includes innovative processing technologies and the application of alternative protein sources (e.g. microalgae, plant-based proteins) for prospective substitution of meat proteins.

The following four cases are presented: (i) Retaining the quality of protein-rich foods using low temperature dehydration technology; (ii) A sustainable and commercially feasible method for enhancing nutrient release and bioavailability of pulses; (iii) Mechanisms to functionalize or restructure alternative proteins for future application in meat-based products; and (iv) Microalgae as an alternative and sustainable protein source.
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