The Institute of Food Technologists Annual Meeting & Food Expo is the largest annual food-science forum and exposition in the world.
This year's gathering of 22,000 food technologists, managers, educators, salespeople and marketers has a theme that should resonate with Fi readers — 'Driving Growth and Sustainability Through Technology.' More than 50 sessions will be offered during the meeting specifically addressing the theme. At the theme general session, key industry professionals will share unique perspectives, as well as success stories and lessons learned pertaining to the environmental sustainability movement and its impact on the food industry.
The meeting's keynote speaker is Tom Kelley, best-selling author of The Ten Faces of Innovation, and the general manager of IDEO, the design and development firm that designed such cutting-edge products as the Apple mouse and the Palm V.
New this year to the conference, the Supplier Solution Sessions will focus on fibre ingredients, salt reduction/flavour enhancement, proteins (dairy, soy, grain, etc), heart health, and weight management and satiety.
New track programme
Also for the first time, symposia, workshops, panel discussions and roundtables have been categorized into tracks. The Science Fundamentals track showcases the best and most recent research representing a diverse array of speciality areas. The Applied Science track provides cutting-edge science for adaptation and application toward meeting consumer demands. The New Products and Technologies track showcases new products and technologies released commercially within the past two years. The Student Programming track offers programming to help educate and prepare under- and post-graduates for a career?in food science. Finally, the Professional and Business Development track is designed to improve professional skills. It also provides nontechnical programming related to the field of food science (ie, marketing, regulations, etc.).
In addition, numerous pre-conference sessions are scheduled on various topics. Among the hottest is the third annual IFT International Food Nanoscience conference on Friday, June 27 and Saturday, June 28, at the Hilton New Orleans Riverside. It examines the incredible potential for application and possible challenges presented by the implications of nanoscience in food (see also the nanotechnology session offered at the Organic Summit, page 10). Presentations will cover such topics as current developments in food nanoscience applications, including food safety and defense, food processing and ingredient technologies, and food packaging; and the potential ethical and societal implications based on the most recent studies.