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Hot Topic: Global Regulations, Import Issues

Food importers will be, for the first time, required to manage food safety risks by identifying the types of hazards associated with their foods having a prevention program in place to meet the safety standards of specific foods.

Hot Topic: Transparency in the Food Industry

Transparency is a growing concern among consumers ranging from food safety to health and nutrition and everything in between.

Hot Topic: Processing for Low-Moisture Foods

Specific standards regarding how such a process validation should be conducted have not yet been established, but advances have been made in identifying key parameters important for validation of low-moisture pasteurization processes. This symposium will highlight these advances and will provide an overview of the regulatory requirements and expectations for process validation.

From IFT14

Staying Ahead of Food Fraud

Food fraud is economically motivated intentional adulteration of products, and virtually any company is vulnerable to its potentially devastating impact on human safety and the corporate bottom line. Presenters in the Tuesday morning session “Practical Solutions for Mitigating Food Fraud and Economic Adulteration of Foods” shared their best advice on how to avoid it. “We’re […]

Use By, Sell By, Best By—Let’s Call the Whole Thing Off

Feeding the family has changed significantly from the agrarian era to present day. As a consequence, the home pantry has evolved from a store of root vegetables and other basic staples to shelf stable prepared foods. The presence of more and more prepared foods brought about the necessity of food labeling requirements. During the session […]

Adding Scientists’ Voices to Social Media Conversations

Session 199 June 24; 8:30 a.m.–10 a.m. Room 386 There are many discussions going on across social media involving food, nutrition, and food issues. But scientists—the primary source for crucial information about these topics—are not always part of the conversation. In this session, representatives from public relations, the food industry, and academia talk about how […]

Trailblazer Honoree Urges Collaboration

To help improve the image of processed foods, more effective collaboration between food science and nutrition professionals and the public health community is critical, said Tufts University nutrition researcher and educator Johanna Dwyer in an IFT Annual Meeting session on Sunday afternoon. The message of collaboration was a fitting one since Dwyer was speaking as […]

1541, 866: What Do These Have in Common?

That’s what the participants in today’s session, “Enhancing Professional Development through CFS Certification” learned. They heard how three industry professionals are leveraging the CFS to grow their career, build credibility with their customers, and create strong research and development teams. If you’d like to learn more, an encore session will be held on Monday, June […]

U.S. Plans to Ogle Naked Produce

Session 098 June 23; 10:30 am – 12 noon Room: 394 The 2010 U.S. Dietary Guidelines for Americans placed great emphasis on the consumption of produce, transforming the food pyramid into MyPlate, on which fruits and vegetables make up half the plate. A greater emphasis on the consumption of fruits and vegetables increases the importance […]

FSMA’s Effect on Industry, Global Players, and Consumers

Session 105 June 23; 10:30 a.m.–12:00 p.m. Room 293-294 How is the food industry preparing to comply with the new rules proposed under the Food Safety Modernization Act (FSMA)? A panel of top level experts will discuss their approaches to preparing for the new proposed rules. Panelists represent various sectors of the food industry and […]

How Does Food Behavior During Digestion Influence Health?

Session 082 June 23; 8:30 a.m.–10 a.m. Room 396 In this session, presenters will discuss the importance of understanding how food behaves during all stages of digestion in order to predict the nutrition and health outcomes resulting from specific food consumption. The symposium will examine current in vitro and in vivo models of food digestion, […]

Certified Food Scientists Making Strides

The Institute of Food Technologists debuted its Certified Food Scientist (CFS) credential in 2013 to recognize the applied scientific knowledge and skills of food scientists, and the recently released Employment & Salary Survey from Food Technology magazine suggests that it is indeed a beneficial designation. According to survey data, CFS recipients earn a median salary […]

Innova Market Insights’ Taste the Trend Pavilion

Innova Market Insights (Booth 3651) will offer attendees its Taste the Trend Pavilion. Taste the Trend is the place for hard-hitting data on new product trends. The Pavilion has become a true visitor favorite for both R&D and marketing teams at the IFT Food Expo and this year’s event will be no exception. The 2014 […]

Mintel’s Ingredients and Innovation Zone

The Mintel Ingredients and Innovation Zone (Booth 1641) will feature presentations on ingredient, product, and consumer trends as well as the opportunity for attendees to interact with some of the world’s most successful and innovative products. Bringing research to life and investigating trends, Mintel experts provide real market examples and forecast how the trends will […]

Harmonizing Food Traceability Standards and Regulations

Session 038 June 22; 1:30–3 p.m. Room 388–389 Traceability is a high-profile topic in the food industry, and understandably so given events such as the European Union’s “Horsegate” scandal and the devastating Peanut Corporation of America Salmonella outbreak. Around the globe, countries are attempting to build traceability capacity by introducing or enhancing traceability requirements in […]

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