The advance registration discount for the Institute of Food Technologists (IFT) Annual Meeting & Food Expo® in New Orleans, June 21-24, at the New Orleans Morial Convention Center will end May 9, 2014. Visit http://www.am-fe.ift.org/cms/?pid=1001037 to register for the event and save up to $150.
The advance registration discount for the Institute of Food Technologists (IFT) Annual Meeting & Food Expo®
in New Orleans, June 21-24, at the New Orleans Morial Convention Center will end May 9, 2014. Visit http://www.am-fe.ift.org/cms/?pid=1001037
to register for the event and save up to $150.
The IFT Annual Meeting & Food Expo is the only global event of its kind to feature the very latest food products, the hottest food trends and the most important developments in the science and business of food. IFT's 2014 Scientific Program
will address hot topics in food safety, product development, food health and nutrition, environmental sustainability and novel processing and packaging. With more than 900 companies exhibiting
at the IFT Food Expo, this event also showcases the largest, most diverse collection of food ingredient, equipment, and packaging suppliers from all over the world.
This year marks an exciting milestone as IFT’s celebrates its 75th Anniversary. IFT will be celebrating both past and future contributions of food science through a new onsite Innovation Center that will showcase the most important food science and technology achievements over the last 75 years. The Innovation Center will feature a presentation theater with sessions focused on emerging trends and scientific developments on the horizon as well.
Academy Award–nominated filmmaker Scott Hamilton Kennedy and Josh Schonwald, acclaimed author of The Taste of Tomorrow: Dispatches from the Future of Food, will lead a session called, “A Filmmaker’s Perspective: FutureFood 2050.” This is in conjunction with IFT’s new program, FutureFood 2050
, which features a website that will be populated with 75 interviews of independent-minded thought leaders around the globe, along with a documentary to be released in 2015 that will look at how the science of food will contribute solutions to feeding the world’s projected population of 9 billion by 2050. The sessions will include a discussion of the challenges ahead and how science will play a role in tackling these challenges.
New Sessions Just Added:
- Innovative Multi-Hurdle Technology Concepts: A Key to Bacterial Spore Control
- The Food Industry, International, and Consumer Perspectives on FSMA
- Azodicarbonamide: A Case Study of Perceptions of the Safety of Food Ingredients
Read about the Opening General Session Keynote
- Doug Rauch, former president of Trader Joe's, on Sunday, June 22, from 8:30-10:15 a.m.
Read about the Beacon Lecturers
- Hod Lipson, PhD, Professor of Engineering at Cornell University, and co-author of the recent book Fabricated: The New World of 3D Printing
- Jane Karuku, President of AGRA, former Deputy Chief Executive and Secretary General Telkom Kenya, and former Managing Director for East and Central Africa for Cadbury
Mindy Weinstein, Director of IFT Media Relations, firstname.lastname@example.org
Stephanie Callahan, IFT Media Relations Manager, email@example.com
This year marks the 75th anniversary of the Institute of Food Technologists. Since its founding in 1939, IFT has been committed to advancing the science of food, both today and tomorrow. Our non-profit scientific society—more than 18,000 members from more than 100 countries—brings together food scientists, technologists and related professionals from academia, government and industry. For more information, please visit ift.org.