IFTSA Global Summit Virtual Conference

Bringing the world’s food science students together in one virtual meeting.

The IFTSA Global Summit will bring all the fun of an in-person conference right to your computer. You can participate from wherever you are in the world!

This virtual event gives participants the ability to live chat, ask questions, view live video streams, and more. This will not be your average webinar. Login from your computer or call in from your phone if you are on the go.

SAVE THE DATE - 2018 IFTSA GLOBAL SUMMIT is Wednesday, November 7, 2018

This year we have an incredibly diverse list of topics and speakers from around the world. They include:

Keynote Address: Innovating to Meet the Challenge of Food Waste; Elise Golan, Ph.D. – Director for Sustainable Development, U.S. Department of Agriculture

Breakout Sessions

  • A Design Thinking Approach to Product Development; Susan Mayer, M.S, CFS – Innovation Advisor, Food & Agriculture Lead, RTI International
  • International Challenges of Mycotoxins and Malnutrition; Sergio O. Serna Saldívar, Ph.D. – Professor, Instituto Tecnológico y de Estudios Superiores de Monterrey, Monterrey
  • Reformulating the Future of Food: Challenges of Fat and Sugar Reduction

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Learn about the 2018 IFTSA Global Summit Virtual Conference

Elise Golan

Innovating to Meet the Challenge of Food Waste

Elise Golan, Ph.D.
Elise H. Golan is the Director for Sustainable Development at the U. S. Department of Agriculture.  In this role, she provides leadership in planning, coordinating, and analyzing the Department's policies and programs related to sustainable agricultural and food systems, both domestically and internationally.  As reducing food loss and waste is integral to building sustainable food systems, Elise is helping to spearhead USDA's food loss and waste reduction initiatives.  These initiatives include investments in innovative technologies and systems to more efficiently reduce, recover and recycle food waste.  Prior to joining the Office of the Chief Economist, Elise served as the Associate Director of the Food.

Breakout Session #1: A Design Thinking Approach to Product Development


Susan Mayer

Susan Mayer, M.S, CFS – Innovation Advisor, Food & Agriculture Lead, RTI International
Susan is the technical food industry leader at RTI International, with great problem-solving, strategic, and communication skills. Her clients rely on her experience in product development, product lifecycle management, and public-private food industry partnerships to understand how technology, research, and the right suppliers can create innovation opportunities. How does her work benefit food companies? Susan believes that a human-centered design perspective makes all the difference. ‘Product developers always believe they are thinking about the consumer, but our human-centered design approach to considering technology brings an entirely different perspective.’ Susan applies her love of food science to her hobbies; she and her husband formulate and brew beer, much to the delight of their friends and neighbors. Susan has an M.S. in Food Science and a B.S. in Foods from the University of Maryland, College Park, and is a Certified Food Scientist.

 

 

Breakout Session #2: International Challenges of Mycotoxins and Malnutrition

Sergio O.

Sergio O. Serna Saldívar, Ph.D. – Professor, Instituto Tecnológico y de Estudios Superiores de Monterrey, Monterrey
Sergio O. Serna Saldívar is a Professor of the School of Sciences and Engineering and head of CIDPRO at Tecnologico de Monterrey. Prior to this, he was research scientist at the Soil & Crop Sci. Dept. at Texas A&M, consultant for EMBRAPA at Río de Janeiro, Brazil and Associate Professor for the University of Sonora. He is currently the research chair leader regarding nutraceuticals associated to cereal and other grains. He has been a member of the American Association of Cereal Chemists for over 30 years and the Institute of Food Technologists and has acted as associate editor for the journals of Cereal Chemistry and Cereal Science. He received his BS in Animal Science/Agricultural Engineering from ITESM and his M.Sc. and Ph.D. degrees in Scientific Nutrition and Food Sci. & Tech. from Texas A&M. His research interests focus on biotechnology of cereal grains, legume seeds, nutraceutical properties of grains and indigenous Mexican foods and vegetable proteins. 


 

Breakout Session #3: Reformulating the Future of Food: Challenges of Fat and Sugar Reduction

Kathy Groves, FRMS, MIFST
Kathy graduated in Biochemistry at the University of London and joined Leatherhead Food Research as a food microscopist. Until recently she managed the food microstructure area at Leatherhead working mainly within Food Innovation. Kathy has over 35 years of experience in the food microscopy field, covering research into a range of products including ingredient functionality, meat product quality, emulsions and confectionery products. She has worked with the UK Food Standards Agency and Defra on methods to detect mechanically separated meat and has presented on nanotechnology to the UK Government. Kathy is currently Director of the microstructure consultancy Foodview Ltd and is visiting professor at the University of Chester.

 

IFTSA Global Summit Task Force Members

Chair: Sam VanWees, University of Wisconsin-Madison

Irma C. De Anda Lobo, Tecnológico de Monterrey Campus Monterrey (Mexico)

Zeinab Shad, University of Arkansas

Praveena Thirunathan, University of Guelph (Canada)

Nancy Udeagu, Abia State University (Nigeria)

Claire Chigwedere, KU Leuven (Belgium)