On-demand Webcasts IFT’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

  Incorporating IFT in Your Career

  Make Your Steps Count at the IFT Food Expo!

  Networking 101: Who, What, When, Where, Why

  Office Politics

  Resources to Assist You in Your Job Search

  Starting Your Job: What to Expect on the First Day, Week, and Month

  Utilizing Social Media to Engage Customers & Create Brand Advocates

• Food Chemistry

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

  Predicting Shelf Life Using Water Activity and Isotherms

  Sodium Reduction: Don't Forget About Water Activity

  Risk-Benefit: The Whole Food Approach

  Testing Standards for Efficacy of Functional Food Ingredients

• Food Engineering

  Food Engineering, an Integral Component of Food Science: Current and Future Trends

  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

  Debunking Food Addiction

  Dietary Supplements Enter the Mainstream

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

  Emerging Health Benefits of Traditional Dried Fruit

  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

  Processed Foods and Their Role in Nutrition: Insights from NHANES & Consumer Research

  The Quest to Define and Develop Gluten Free

  The Real Fresh Natural Foods Trend How to Win with Consumers

  The Secret Ingredient for Health and Wellness Success

  Shoppers and Sugars: What Consumers Buy and Why

  Showcase of the Health Benefits of the Newest Sweeteners

  The Sodium Debate: Pros and Cons

  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

  Benefits of Practical Use of Water Activity

  Biotechnology: What Food Companies Need to Know

  Dynamic Isotherms vs. Static Isotherms: Which is better?

  Minimally Processed Foods and Their Safety

  New Developments in Decontaminating Fresh and Processed Plant Products

  Water Activity Beyond Microbial Stability

• Food Processing & Packaging

  Benefits of Practical Use of Water Activity

  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

  New Developments in Decontaminating Fresh and Processed Plant Products

• Food Safety and Defense

  The Challenges of Traceability

  Current Science and Practice in Home Food Preservation

  Developing Low Sodium Products: Food Safety & Processing Concerns

  Ensuring the Safety of Imported Foods and Operating Globally

  FDA Food Product Tracing Pilots

  Implications of the New Food Safety Legislation

  Mental Models Technology

  Minimally Processed Foods and Their Safety

  New Developments in Decontaminating Fresh and Processed Plant Products

  Preventive Controls for Human Food: FDA and Industry Expert Insights

  Produce Safety Standards: FDA and Industry Expert Insights

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

  Rapid Detection Technologies for Foodborne Pathogens

  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

  FDA Food Product Tracing Pilots

  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

  Navigating the U.S. Food Additive Regulatory Program

  New FDA Menu Labeling Requirements

  Preventive Controls for Human Food: FDA and Industry Expert Insights

  Produce Safety Standards: FDA and Industry Expert Insights

  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

  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

  Differentiating Your Product with Probiotics

  Formulation and Utilization of Supplementary Foods in Developing Countries

  Nanoscience as an Emerging Food Industry Driver

  Naturally-Derived Food Preservatives

  Reformulating Products to Nutritionally Improve Foods Targeted to Children

  Responsive strategies to changing consumer demands and business climate

  Shoppers and Sugars: What Consumers Buy and Why

  Sodium Reduction: Don't Forget About Water Activity

  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

  Current Science and Practice in Home Food Preservation

  Environmentally Friendly Marketing Claims

  Green Food Production

  Improving Sustainability Across the Food Value Chain with Biotechnology

  Water Sustainability in Product Development

  Making Sense of Sustainability: What Consumers Really Think