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.
Embracing Agricultural Coexistence: Organic, Conventional, and Biotechnology
When: Tuesday, 07/17/2018 through Tuesday, 07/17/2018, 12:30 PM - 02:00 PM
Where: McCormick Place - S402ABC
From Lab to Fork: The Emergence of Cellular Agriculture
When: Tuesday, 07/17/2018 through Tuesday, 07/17/2018, 10:30 AM - 12:00 PM
Where: McCormick Place - N427D
The market introduction of products developed via cellular agriculture poses a myriad of questions from a regulatory perspective. For example, what level of regulatory oversight will be needed? How will it be ensured that these products are safe? Will these products have to be nutritionally equivalent to their conventionally-obtained counterparts? How will they be labelled? When genetically modified (GM) foods were first developed and brought to market, existing regulations had to be adapted and new regulations had to be promulgated and, in some jurisdictions, GM foods continue to be contentious. Similar developments are likely to be needed for the commercialization of products obtained via cellular agriculture.
This symposium will begin with an overview of cellular agriculture: what it is, and the methods and technologies used to develop cultured animal products. The stakeholders involved in advancing the research and development of cultured animal products will be shared, in addition to the challenges associated with the progress of research in this area. Whether the existing regulatory framework in the United States for bringing food products to market can be adapted to support the commercialization of cultured animal products will be discussed, in addition to foreseen regulatory challenges.
What Food Technologists May Not Know (and Should?) About the Sugar Industry
When: Monday, 07/16/2018 through Monday, 07/16/2018, 07:45 AM - 08:45 AM
Where: McCormick Place - S402AB
However, the sugar industry is much more diverse and interesting than appreciated by most food technologists. The impact of the industry on migration (forced), politics, economics, international trade and literature is very wide and will be described in some detail. Sugar cane overshadows beet in this respect, though there are some interesting historical and literary aspects of the latter. Cane production and processing provides the economic and social backbone in many parts of the world, though this is changing and the industry modernizes and factories expand in capacity.
Other underappreciated aspects of the industry relate to its size and geographic diversity. World production of crystalline sucrose exceeds 150 million tons, arguably the highest for a crystalline organic chemical. Currently the industry is a mix of small, traditional processing operations and very large, automated factories processing more than 30,000 tons of cane per day, requiring a seasonal harvest of approximately 50,000 hectares. Energy and environmental issues become very significant at this scale, especially with the potential for cogeneration. Data on this aspect of the industry will be the third part of the presentation.
Eating Less Red Meat: The Evidence Behind the Recommendation
When: Tuesday, 07/17/2018 through Tuesday, 07/17/2018, 02:15 PM - 03:45 PM
Where: McCormick Place - S405AB