content tagged as Professional Development

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The newest Certified Food Scientists (CFS) were honored and recognized at IFT17 during the annual CFS Networking Breakfast and Celebration. 
Recruiting representatives from 25 food and beverage companies set up shop in the Sands Expo Center to informally meet and greet job seekers.
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.
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.
How E-Commerce Is Changing the Food Packaging Landscape

When: Tuesday, 07/17/2018 through Tuesday, 07/17/2018, 10:30 AM - 12:00 PM

Where: McCormick Place - S404A

Online shopping for food and beverages is reshaping the grocery market. This new tool for shopping for food and beverages is growing fast since it gives consumers more choice, flexibility, convenience, and affordability compared to brick-and-mortar stores. Food and beverage companies have already recognized that e-commerce is going to transform the retail environment over the next decade. In response they are preparing and positioning for online food and beverage shopping by changing the packaging landscape, since packages for food and beverages will have to work online and offline. The importance of this change lies in packaging being the most important tool to protect food from the outside environment (e.g., oxygen, moisture, light) and from physical damage, to differentiate food products, and to grab the consumer’s attention at the point-of-purchase. Consequently, the growth of e-commerce in the food and beverage sector is affecting the packaging supply chain, how packaging materials are evolving to help address issues of sustainability, product protection, and cost, and how the design of primary packaging is changing to capture the attention of consumers. The symposium will open with an overview of the evolving e-commerce business that includes developing trends that will drive business model changes, packaging materials, packaging design, and new equipment strategies as seen by a 36+ years packaging leader within the food industry who has brought innovative business solutions that enabled growth for a major international food manufacturer. The following two talks will cover the latest industry trends in packaging materials and packaging design that are helping accelerate the transition of food packaging to succeed in e-commerce. Mondelēz International as a food manufacturer and direct-to-consumer seller and UBE America Inc. as a film producer will share their experiences with all attendees through a few case studies. This symposium is expected to provide a better understanding about how e-commerce is changing the food packaging landscape. Furthermore, this symposium will give all attendees the opportunity to interact directly with expert speakers through Q&A at the end of each talk and right after the symposium has ended.
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.