Beverage Industry

Educational Programming

April 1, 2006

Educational Programming

Following is a sample of the IFT educational programming that might be of interest to beverage manufacturers. For a full program listing, visit ift.org.

Sunday, June 25

GENERAL SESSION
Keynote session: Alton Brown Live!

POSTER PRESENTATION
Food laws and regulations

POSTER PRESENTATION
Nutraceuticals & functional foods

POSTER PRESENTATION
Toxicology and safety evaluation

FORMAL LECTURE
Emerging foodborne pathogens/issues - challenges and concerns to public health

FORMAL LECTURE
Food fortification in developing countries

ROUNDTABLE
A forum to discuss the future initiatives in food packaging research

NEW PRODUCTS & TECHNOLOGIES
Innovations in nutritional ingredients and analytical methods

ORAL SESSION
Nonthermal processing: Vitamin and microbial inactivation kinetics

ORAL SESSION
Nutraceuticals & functional foods

ORAL SESSION
Nutraceuticals & functional foods 2

FORMAL LECTURE
Proposed new basis for daily values (DV) in nutrition labeling: Will it help consumers or increase confusion?

Monday, June 26

POSTER PRESENTATION Biotechnology

POSTER PRESENTATION Foodservice

POSTER PRESENTATION
International division

POSTER PRESENTATION
Nutrition 

POSTER PRESENTATION
Product development

FORMAL LECTURE
Functional foods for women’s health  

PANEL DISCUSSION
Global progress, acceptance and sustainability of genetically modified foods

FORMAL LECTURE
Food drug interactions: Role of nutraceuticals and food fortification

FORMAL LECTURE Keeping it fresh - dealing with threat in the global market

FORMAL LECTURE
The health benefits of fermented foods

FORMAL LECTURE
Why do people eat?: Drivers of food intake behavior

FORMAL LECTURE
Bioterrorism plenary lecture and industry presentation

NEW PRODUCTS & TECHNOLOGIES
Innovations in processing, packaging and food safety

ORAL SESSION
Dairy foods 2 (milk and whey)

ORAL SESSION
Microbial modelling & detection

POSTER PRESENTATION
Citrus products

POSTER PRESENTATION
Fermented foods and beverages

POSTER PRESENTATION
Food chemistry: Flavors, analysis, composition and food formulation

POSTER PRESENTATION
Fruit & vegetable products: Analytical/chemical/nutraceutical aspects

POSTER PRESENTATION Religious and ethnic foods division posters

FORMAL LECTURE Information for food scientists: The road map  

FORMAL LECTURE
Current market trends in health and wellness and how to protect the scientific investment for market advantage

FORMAL LECTURE
Moving forward with health claims

FORMAL LECTURE Nanotechnology in the delivery of bioactive compounds and micronutrients in foods

FORMAL LECTURE
Whey protein: Physiological effects and emerging health benefits

FORMAL LECTURE
Why do people eat?: Factors contributing to obesity

PANEL DISCUSSION
Intestinal health: Benefits and consumer acceptance

PANEL DISCUSSION Concept development for a global foodservice industry

ORAL SESSION Antimicrobials

ORAL SESSION
International division: Global analytical techniques and food quality assessments  

WORKSHOP
Countering food bioterrorism: A reality-based exercise

Tuesday, June 27

POSTER PRESENTATION
Antimicrobials, sanitizers and control

POSTER PRESENTATION
Dairy foods 2 (milk and whey)

POSTER PRESENTATION Food chemistry: Antioxidants and bioactive agents

POSTER PRESENTATION
Nutraceuticals & functional foods

POSTER PRESENTATION
Posters on advances in sensory science

GENERAL SESSION
Food industry trends and innovations panel

FORMAL LECTURE
Food allergens keynote

FORMAL LECTURE
Citrus industry - health aspects

FORMAL LECTURE
Global supply chain quality and food safety management

FORMAL LECTURE
Food defense awareness training

FORMAL LECTURE
Formulating food ingredients for a global market: Addressing regulatory, scientific and consumer needs

FORMAL LECTURE
Potential health benefits of whole foods and their isolated bioactive components

PROFESSIONAL DEVELOPMENT
Managing multiple projects, objectives and deadlines

NEW PRODUCTS & TECHNOLOGIES
Innovations in functional ingredients

FORMAL LECTURE
Your role in food allergy management: From communicators to food service professionals to consumers

FORMAL LECTURE
Good manufacturing practices for food allergen control

NEW PRODUCTS & TECHNOLOGIES
Emerging ingredient showcase

PANEL DISCUSSION
Point counterpoint: Where science meets funding

POSTER PRESENTATION
Fruit & vegetable products: Post-harvest storage and processing

POSTER PRESENTATION
Nutraceuticals & functional foods

POSTER PRESENTATION
Quality assurance: Methods and influence of processing/storage

FORMAL LECTURE
Formulating foods for mental energy

FORMAL LECTURE
Global harmonization of food regulations: Realities, challenges and opportunities

FORMAL LECTURE
Glycemic health, type 2 diabetes and functional foods

FORMAL LECTURE
Mechanisms, evaluation and application of antioxidants

FORMAL LECTURE The hunt for bioterrorism records: A case study

ORAL SESSION
Applications in active packaging

Wednesday, June 28

PANEL DISCUSSION
Getting more nutrition out of each calorie: And exactly how can this be done?

SCIENTIFIC PROGRAMMING
Global food safety & quality conference

FORMAL LECTURE
Protecting your innovation: Obtaining, maintaining and sustaining intellectual property rights in your brand, products and processes

FORMAL LECTURE
Dairy ingredients - underpinning science, commercial success

FORMAL LECTURE
Prebiotics in health promotion

FORMAL LECTURE
Addressing the quality value of organic foods to satisfy a dynamic organic market

PANEL DISCUSSION
The big 3: Incorporating three key perinatal nutrients into foods makes for healthy moms, babies, and markets

ORAL SESSION
Food chemistry: Flavors, antioxidants and bioactive agents

ORAL SESSION
Advances in sensory science research