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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.

More and more consumers are gravitating toward increased consumption of plant-based foods, and health and diet research supports the many benefits of doing so.

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.

The IFT17 screening of Food Evolution drew an enthusiastic audience response. The film uses the debate around GMOs to further the dialogue about the role of science in the food system.

Environmental concerns over conventional meat production is stimulating R&D of cultured meat products.
This year’s Scientific Programming will include four Hot Topic sessions—curated, scientific sessions focused on impactful, current trends and issues facing the science of food. 
Food Safety: Integrating Traceability, Blockchain Technology, and FSMA

When: Tuesday, 06/04/2019 through Tuesday, 06/04/2019, 11:45 AM - 01:15 PM

Where: Ernest N. Morial Convention Center - Traceability Stage

Food safety is non-negotiable and a concept that consumers rightly demand! Achieving food safety across the food chain is a formidable challenge involving a complex matrix of interacting factors and the need for an exquisite understanding of them all. The recent past has seen great progress in controlling foodborne illness through (i) understanding infectious agents/their route into the food chain; (ii) detection/identification methods; (iii) process control mechanisms; (iv) adaptation/application of new technologies; (v) education of processors/handlers/consumers; (vi) validation/verification controls; and (vii) rigorous regulatory environment (e.g. FSMA). Despite all these advances, foodborne illness is on the rise accelerated by rapid growth/ageing of the population, urbanization, lack of sanitation in developing economies, mass tourism/international travel, conflict, and globalization of trade. The WHO recently noted “. . . the journey from where our food comes from to how it ends on our plate is longer and more complex than ever before. Food safety risks exist at every step. Our food safety and control systems must adapt and work together across sectors, along the entire food chain” (Kruse, H.J. (2015) Food safety in an international perspective. Verbr. Lebensm. 10, 105-107). Integration of oversight/control mechanisms will be critical in ensuring a safe food supply, and open/transparent communication will be essential. This symposium will explore how (i) traceability; (ii) blockchain technology; and (iii) validation/verification requirements (FSMA) interconnect, and implications for food manufacturers, consumers, and global trade.
Eyes on Agriculture: Sustainability Includes Action from Suppliers to Consumers

When: Monday, 06/03/2019 through Monday, 06/03/2019, 03:15 PM - 03:45 PM

Where: Ernest N. Morial Convention Center - Traceability Stage

More consumers are caring about sustainability at the farm level. The origin of food ingredients and their sustainability are stepping into the spotlight, especially as consumers care more about transparency. As consumers are interested in claims related to farmer welfare, soil health and regenerative agriculture, ingredient companies will have to share more information with manufacturers.
Food and Nutrition Security and Sustainability: Science, Technology, and Policy

When: Tuesday, 06/04/2019 through Tuesday, 06/04/2019, 01:00 PM - 03:45 PM

Where: Ernest N. Morial Convention Center - 393-396

With the challenges we face in meeting the food and nutrition needs of our rapidly increasing population in an environmentally sustainable way, it is imperative that we step up dialogue and interdisciplinary research and development; catalyze and implement solution-oriented innovations with speed and urgency; and drive policy changes to effect the needed transformations in our global food supply chains. This program convenes experts from multiple disciplines in the food system to discuss advances in gene-related techniques and other technologies and developments being pursued to enhance agricultural outcomes, food loss and waste reduction, and drive sustainability. How global food trade, politics and policy interplay will also be addressed.
Citrus Oil and Citrus Flavor

When: Monday, 06/03/2019 through Monday, 06/03/2019, 10:30 AM - 12:00 PM

Where: Ernest N. Morial Convention Center - 386-387

Citrus is the most widely produced fruit in the world and grown in more than 80 countries. A wide spectrum of products are obtained from citrus fruits, which are extracted and purified into essential oils, antioxidants, and other compounds. Citrus oils, by-products of citrus juice processing, are among the most popular natural raw materials in flavor and fragrance-driven consumer goods. Carbonates, fruit and chewing gums, beer mixes, toothpastes, perfumes, household cleaners, and many other products partially depend on the citrus oils as flavor and fragrance ingredients. However, the supply side of citrus oils does not look bright. Climate instability is taking its toll on the citrus harvest and global fruit availability. Citrus greening disease or HLB (Huanglongbing) is affecting all varieties of citrus and has had a devastating impact on Florida and other regions including Mexico, Brazil, the Middle East, the Indian subcontinent, and Southeast Asia. The market demand for fresh citrus fruits and citrus oils is as high as always. This symposium will focus on the theme of citrus oil and citrus flavor sustainability.