Educational Programming
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
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