On-demand WebcastsIFT’s growing library of on-demand webcasts delivers credible food science information, presented by faculty experts.

Focus Areas

• Education & Professional Development

  Building a World Class Leadership Framework

  Current Food Industry Hiring Trends for Students and Professionals

  Deconstructing Food Blogs

  Utilizing Social Media to Engage Customers & Create Brand Advocates

• Food Chemistry

  Botanicals in Energy Fueling Foods: A View into the Science Behind the Claims

  Risk-Benefit: The Whole Food Approach

• Food Engineering

  Minimally Processed Foods and Their Safety

  Nanoscience as an Emerging Food Industry Driver

• Food Health and Nutrition

  Botanicals in Energy Fueling Foods: A View into the Science Behind the Claims

  Capitalizing on the NEW Functional Food Trends

  Conjugated Linoleic Acid from Discovery to GRAS, a 20 Year Journey

  The Childhood Obesity Dilemma and How Food Science Can Impact Its Future

  The Costs of Switching from HFCS to Sugar

  Emerging Health Benefits of Coffee: Recent Advances in Epidemiologic and Experimental Knowledge

  Formulation and Utilization of Supplementary Foods in Developing Countries

  From Babies to Baby Boomers – What You Should Know About DHA and Cognition

  Healthy Aging and Foods

  Implications of the 2010 Dietary Guidelines for Americans for the Food Industry

  The Latest Research on Sugars: It's the Calories That Count, Not the Sweetener

  Naturally-Derived Food Preservatives

  Omega-3 Fatty Acids & Aging Management: Beyond Fish Oil

  Probiotics

  Shoppers and Sugars: What Consumers Buy and Why

  Showcase of the Health Benefits of the Newest Sweeteners

  The Sodium Debate: Pros and Cons

  The Quest to Define and Develop Gluten Free

  USDA's MyPlate Communications Plan and a Tour of the New SuperTracker Tool

• Food Microbiology

  Advancements in Application and Measurement of Glass Transition in Foods

  Biotechnology: What Food Companies Need to Know

  Dynamic Isotherms vs. Static Isotherms: Which is better?

  Minimally Processed Foods and Their Safety

  Water Activity Beyond Microbial Stability

• Food Processing & Packaging

  Advancements in Application and Measurement of Glass Transition in Foods

  Developing Low Sodium Products: Food Safety & Processing Concerns

  Environmentally Friendly Marketing Claims

  Green Food Production

  Minimally Processed Foods and Their Safety

  Nanoscience as an Emerging Food Industry Driver

  Naturally-Derived Food Preservatives

• Food Safety and Defense

  The Challenges of Traceability

  Developing Low Sodium Products: Food Safety & Processing Concerns

  Implications of the New Food Safety Legislation

  Minimally Processed Foods and Their Safety

  Product Traceability -- How Far Is Enough in Today's Marketplace?

  Recalls and Good Manufacturing Practices: What are the lessons learned?

  Research Needs and Funding Opportunities in the Area of Produce Safety

  Retail Employee Training – Completing the Circle of Food Safety

  Risk-Benefit: The Whole Food Approach

  Testing Standards for Efficacy of Functional Food Ingredients

  Traceability and Food Safety Systems

  Understanding Critical Tracking Events and Key Data Elements

  Understanding How GS1 Standards Allow Information to be Identified, Captured, and Shared

  Water Sustainability in Product Development

• Public Policy & Regulations

  Deconstructing Food Blogs

  Environmentally Friendly Marketing Claims

  Forecasting Sodium Regulations

  FTC and FDA Enforcement Activities Related to Claims on Foods and Dietary Supplements: Implications for Professionals

  Global Regulatory Approval for Food Ingredients

  Health Claims: In-Depth Perspectives

  Implications of the 2010 Dietary Guidelines for Americans for the Food Industry

  Implications of the New Food Safety Legislation

  Intersection of Food, Policy and Profitability: Obstacles and Opportunities for the Private and Public Sectors

  Marketing Products to Children: Issues and Solutions

  New FDA Menu Labeling Requirements

  The Quest to Define and Develop Gluten Free

  Section 912: Potential Threat to Food Innovation

  Shoppers and Sugars: What Consumers Buy and Why

  "There's a New Sheriff in Town": Impacts that Regulatory Developments and a Change in the Administration Will Have on Your Business

  Traceability and Food Safety Systems

  USDA's MyPlate Communications Plan and a Tour of the New SuperTracker Tool

  What is Clean Labeling?

  What is Natural?

• Product Development & Ingredient Innovations

  Biotechnology: What Food Companies Need to Know

  Reformulating Products to Nutritionally Improve Foods Targeted to Children

  Coloring Options from Natural Sources

  Commodity Pricing in a Time of Recession

  Creating Opportunities with Today’s Cautious Consumers

  Culinary Trends: Insights and Opportunities

  Developing Low Sodium Products: Food Safety & Processing Concerns

  Formulation and Utilization of Supplementary Foods in Developing Countries

  Nanoscience as an Emerging Food Industry Driver

  Naturally-Derived Food Preservatives

  Responsive strategies to changing consumer demands and business climate

  Shoppers and Sugars: What Consumers Buy and Why

  What is Natural?

• Sensory Science

  Coloring Options from Natural Sources

  Formulation and Utilization of Supplementary Foods in Developing Countries

  Reformulating Products to Nutritionally Improve Foods Targeted to Children

• Sustainability

  Environmentally Friendly Marketing Claims

  Green Food Production

  Water Sustainability in Product Development

  Making Sense of Sustainability: What Consumers Really Think