IFT Marks a Milestone in Chicago

IFT’s yearly celebration of scientific insight and technological innovation turns 75 this year—an age some might associate with slowing down or losing steam. For IFT15: Where Science Feeds Innovation^SM, however, exactly the opposite is true. IFT’s annual event—which is expected to bring more than 23,000 food professionals from 90-plus nations to Chicago July 11–14—has lost none of its luster. In fact, it’s fair to say that it’s never been more vital, vibrant, and vision-driven.

The first such IFT gathering, dubbed the Food Technology Conference, was held June 16–19, 1940, in Chicago. Forty-five papers were presented, and 25 companies exhibited. Seventy-five years later, the numbers have climbed exponentially. This year the IFT event will showcase hundreds of scientific presentations and will feature more than 1,000 exhibitors. 

IFT15 is full of new features, including an expanded series of general sessions—four in all. One will feature a panel of high-achieving women discussing their career paths. Another will bring together food industry CEOs for a discussion about global food issues. In another session, a renowned futurist will offer a peek at the trends and technologies that are likely to shape the food industry. And finally, in a very special session, the filmmaker commissioned to create a documentary for IFT will offer an update on the movie-making process. 

IFT15 scientific and applied sessions will deliver relevant information on timely topics—everything from insects as a protein source to 3-D printing—in formats including symposia, lectures, panel discussions, primers, and more. And IFT’s food expo, always the place to be for the largest and most diverse assortment of food ingredient, equipment, and packaging suppliers, will host 100 new exhibitors this year. 

Get an Early Start on Continuing Education
Want to learn a lot in a short period of time? A series of 11 IFT short courses taught by experts in their respective fields will take place in Chicago in the days leading up to IFT15.

Here’s the short course lineup for 2015: Integrating Risk- Based Preventive Controls Into Your HACCP Program; Certified Food Scientist Prep Course; Soy: An Enhancer for Nutrition, Innovation, and Sustainability; Flavor Interactions in Foods; Food Science for the Non-Food Scientist; Innovation with Healthier Oils & Grains: Solutions to Meet Changing Policies and Demands; Labeling Requirements and Implications for Foods Marketed in the U.S.; Leveraging Consumer Research for Product Claims Substantiation; 出口美国食品安全 (presented in Mandarin Chinese); Profiting From Traceability; and Strategies to Reduce Sodium: A Collaborative Effort to Bring Together Stakeholders.

Short courses have a strong track record. Last year they drew more than 400 participants, 90% of whom said they were satisfied or very satisfied with the overall quality.

Putting IFT Achievers in the Spotlight
Recognition of IFT Fellows and Achievement Award winners at the annual event is always steeped in ceremony, and the venue this year, Chicago’s architecturally imposing Field Museum, is certainly worthy of the occasion. Two celebrations are planned.

Twelve IFT Fellows were chosen by a jury of their peers in recognition of their exemplary professionalism in the field of food science, and they will be celebrated in a Fellows Recognition Forum from 4:30 p.m. to 6:00 p.m. Saturday, July 11, in the Founder’s Room of the Field Museum. Among those on hand to acknowledge their achievements will be IFT President Mary Ellen Camire, President-Elect Colin Dennis, and President-Elect Designate John Coupland.

An Awards Celebration in which 16 IFT Achievement Award recipients are acknowledged will be held from 6:00 p.m. to 7:00 p.m. in the James Simpson Theatre of the Field Museum. Two winners of the IFT Student Association (IFTSA) Excellence in Leadership Awards will also be honored at the event, which will include comments from IFT President Camire and IFT Executive Vice-President Christie Tarantino. IFT Past President Janet Collins as well as President-Elect Dennis and President-Elect Designate Coupland will be on hand to distribute the awards.

After the awards festivities, a Welcome Reception will take place from 7:00 p.m. to 8:30 p.m. in Stanley Hall of the Field Museum. It’s an elegant location for celebrating the 75th anniversary of the annual event thanks to its white marble interiors, vaulted ceilings, and stately columns, not to mention Sue, the museum’s massive Tyrannosaurus rex dinosaur specimen, who is housed in Stanley Hall.

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Learn More at Four General Sessions
General sessions are scheduled on all three days of IFT15, with two on Tuesday, the final day of the event. First up will be the Women in Food Science Business Panel from 10:30 a.m. to 11:45 a.m. on Sunday, July 12, in the S100 ballroom of McCormick Place. This session will be moderated by Michele Perchonok, Human Research Program Science Management Office manager for NASA in Houston. The panelists include Sara Mortimore, vice-president of product safety, quality assurance, and regulatory affairs for Land O’Lakes; Liz Myslik, CEO, Fresca Brands and executive vice-president, brand management, Fresca Foods; and Catherine Woteki, undersecretary for research, education, and economics, U.S. Dept. of Agriculture. The panelists will share insights on how they overcame challenges within their own careers and will respond to questions about their experiences in the business world.

At 8:30 a.m. on Monday, July 13, the focus will be on the future when author and futurist Mike Walsh takes the stage in ballroom S100 to discuss the ways in which disruptive changes, including emerging trends and technologies and shifts in consumer behavior, will affect the food industry. There’s a perk for early birds; the first 750 attendees will receive a copy of Walsh’s book The Dictionary of Dangerous Ideas.

Walsh is the CEO of Tomorrow, a global consultancy that advises business leaders on how to thrive in an era of change. His approach is anthropological; he scans the near horizon for technologies and behavior pattern changes and translates this information into pragmatic plans for business transformation. His views have appeared in publications including Businessweek, Forbes, and The Wall Street Journal. 

The schedule for Tuesday morning, July 14, will feature back-to-back, not-to-be-missed general sessions, starting at 8:30 a.m. with the CEO panel session themed “Is Big Food Bad Food?”

In this 90-minute session, food industry CEOs David Cotton of Flying Food Group and Alan D. Wilson of McCormick & Co. will discuss and debate the kinds of big-picture issues that challenge the food industry, including diet and health, GMO versus non-GMO, food waste, and much more. With topics like these on the agenda, the conversation promises to be lively and wide-ranging. Business journalist and money manager Ron Insana, a contributor to CNBC and MSNBC for more than two decades, will moderate the panel discussion.

Immediately after the CEO panel session, Scott Hamilton Kennedy, the charismatic director of IFT’s documentary film, Food Evolution, will take the stage from 10:00 a.m. to 11:00 a.m. to present “FutureFood 2050: The Art of Producing a Science-Based Documentary.” Hamilton Kennedy will share some of the experiences he has had to date in the filmmaking process, which has taken him to destinations spanning the globe, including Africa, Hawaii, Washington, D.C., and New York City, among other locations.

Explore IFT Education Options
Whether the topic is high oleic vegetable oils or low-calorie sweeteners, scientific and applied sessions can be counted upon to deliver eye-opening insights, and the overall scope of the scientific content will be second to none. For 2015 this content includes almost 100 education sessions and about 1,200 technical research poster presentations, which take place from Sunday, July 12, through Tuesday, July 14. Hundreds of IFT members evaluated session submissions under the leadership of a dedicated group of IFT volunteers who served on the 2015 Annual Meeting Scientific Program Advisory Panel.

“We, and the many proposal reviewers, worked hard to make sure that the scientific and applied sessions are high quality and will provide updated science in all of the fields that food scientists are interested in,” says Michele Perchonok, chair of the IFT Annual Meeting Scientific Program Advisory Panel. 

“We are very excited about the topics being offered in the symposia and the primer sessions (formerly known as sunrise sessions),” Perchonok continues. “The program will provide the industry, academic, and government attendees the opportunity to bring back to their job new ideas in areas that they are already experts in or in new areas.” 

Thanks to the scope of the offerings, zeroing in on a manageable list of choices may seem a bit overwhelming. For help with that, see the recommendations featured by Food Technology’s editors in the various sections of this issue and take advantage of the session planning functionality in the IFT15 session planner on ift.org/IFT15. Session listings may now be searched by key word, day, job role, division, and commodity. 

This year IFT is introducing something new—two oral sessions with poster presentations that are focused on the latest academic research around multidisciplinary issues that many food science professionals regularly face. These 90-minute sessions will feature academic faculty presenting research findings, followed by poster presentations on the same topic presented by additional academic and industry professionals, giving attendees and presenters an opportunity to connect and further discuss technical research.

The first session, featuring research that relates to gut flora, will take place Sunday, July 12, from 12:30 p.m. to 2:00 p.m. in room S406b. A second series of presentations related to the topic of food structure is scheduled for 2:00 p.m. to 3:30 p.m. Monday, July 13, also in room S406b.

And that’s not all that’s new and different in the poster presentation arena. IFT’s education program organizers have also planned a sneak preview of a brand-new concept that will debut at the 2016 annual event—electronic posters in which technical research papers will be presented online rather than as printed posters. Two stations will be set up to demonstrate the concept, one in the speaker room and one in the poster area of McCormick Place.

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Two lectures featuring high-profile scientists with cutting-edge, game-changing areas of expertise will add to the richness and diversity of the IFT15 educational experience. This year’s featured lecturers are Mark Post, chair of physiology and vice-dean of biomedical technology at Maastricht University in the Netherlands, who developed the world’s first lab grown meat, and Mark L. Heiman, vice-president and chief science officer for MicroBiome Therapeutics, who specializes in research on how foods and food ingredients modulate the gastrointestinal (GI) microbiome.

Post will speak from 4:00 p.m. to 4:45 p.m. on Sunday, July 12, in the James Simpson Theatre of the Field Museum. His lecture, “Advanced Food Technology: Culturing Meat Outside of the Animal,” will explore recent technological advances in the production of cultured beef from stem cells as well as consumer acceptance of alternative proteins. He will frame his discussion around big-picture topics of food security, animal welfare, and sustainability.

Heiman, who will speak from 4:00 p.m. to 4:45 p.m. on Monday, July 13, in the S100 ballroom of McCormick Place, will deliver a presentation titled “Therapy for Gastrointestinal Microbiome-Associated Diseases Requires Dietary Diversity.” Heiman points out that the loss of dietary diversity triggered by contemporary agricultural production practices along with climate change has led to an unhealthy gut microbiome for much of the population, and that in turn has contributed to a variety of metabolic diseases, including obesity, type 2 diabetes, and irritable bowel syndrome. In his lecture, he will present two strategies for improving dietary diversity by supplementing habitual diets with GI microbiome modulators.

A series of Hot Topics sessions will also help to ensure that IFT15 educational programming addresses current issues of importance to the food industry. Precisely because they are designed to be so timely, these sessions are still under development, but the general themes have been set, and they include the following topics: global regulations (including a foreign supplier verification program); dried foods/low-moisture foods; nutrition for infants/children; food regulations/toxicity testing; and advocating for and communicating about science. 

Another highlight of the IFT15 educational programming will be the Fennema Lecture, titled “How Learning Works,” presented by Susan A. Ambrose, senior vice-provost for undergraduate education and experiential learning at Northeastern University. She will speak from 10:30 a.m. to 11:15 a.m. Sunday, July 12, in room S401abc of McCormick Place. An internationally recognized expert in teaching and learning, she specializes in integrating fundamental research in the cognitive sciences with practical application. In the Fennema Workshop from 1:30 p.m. to 3:00 p.m. Sunday in room S401abc, Ambrose will discuss “Promoting Self-Directed Learning for Future Success.”

A Horizon-Expanding Expo
Want a broad-based but well-focused food industry immersion experience? Then look no further than the show floor of McCormick Place South July 12–14. IFT’s food expo will have it all: more than 1,000 ingredient, instrumentation, equipment, and industry services exhibitors with plenty of experts on hand to introduce their companies’ latest innovations and share product development strategies and solutions.

Do come prepared to cover plenty of ground because the food expo will span 250,000 square feet. And expect a bit of sensory overload. With many exhibitors sharing samples and often offering product prototype menus that vary from day to day, the food expo is a full-fledged feast of sights, smells, and tastes.

The environment is fun and stimulating, but one thing is sure: IFT15 attendees mean business. The average event participant spends more than eight hours on the food expo floor and interacts with more than 80 suppliers.

• IFT Booth. This centrally located booth (5526) will be staffed by IFT team members and will showcase a variety of IFT resources and so much more, including many VIP guests. From 1:00 p.m. to 2:00 p.m. on Sunday, July 12, for example, Amy DeJong and Maya Warren, the team of “sweet scientists” from the University of Wisconsin–Madison who wowed the world by winning The Amazing Race competition last year, will be special guests. On Monday, July 13, futurist Mike Walsh, a general session keynoter, will be on hand for a book signing from 10:30 a.m. to 11:30 a.m.

• The IFT Transformation Lab: Protein and the Body. For many consumers and product developers, protein is the macronutrient of choice these days, and this year a special expo exhibit, the Transformation Lab, will showcase the role protein plays in the body and the course it follows from mastication to digestion and absorption. This new exhibit has been designed to actively engage all five senses. 

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• Food Expo Innovation Awards. More than 40 exhibitors have submitted entries in this prestigious annual competition, which singles out some of the best and brightest ideas from food expo exhibitors. Specifically, exhibitors that have introduced a new product, technology, ingredient, instrumentation, equipment, or service since January 2014 are eligible to enter the competition, which is judged by a panel of industry experts. Winners will be highlighted on the show floor.

• Innova Pavilion. Each year annual event attendees anticipate an update on the trends that will have the greatest impact on the industry, and the team at Innova Market Insights will deliver that and more at the Taste the Trend Pavilion (booth 873). Daily presentations will include “Top 10 Trends for 2015” as well as “Clean Label and the Consumer” and “The Incredible Rise of ‘Free From.’” Within the spacious pavilion, 30 striking infographics will provide insights into the latest consumer and new product trends, and interactive packaging displays will also attract the eye. 

• Mintel Pavilion. The Mintel Intelligence Zone housed within booth 5250 will offer daily “main stage” presentations on the themes of “Alternative Proteins,” “Diet du Jour,” and “Hydration’s Next Big Question: What’s the Next Coconut Water?” A new feature this year, the Meet the Analyst Bar, will be home to shorter consumer-focused presentations on topics such as top smoothie ingredients and packaging trends and will help put showgoers in touch with Mintel experts. 

• Cooking Up Science. Expert chefs, including The Next Iron Chef season three winner, Marc Forgione, will get their culinary creative juices flowing as participants in this popular program that will take place in booth 4487 on the show floor. Chefs representing specific exhibitors will prepare innovative dishes, each one using ingredients from that company. The schedule for Sunday, July 12, features the Almond Board of California from 3:30 p.m. to 4:00 p.m. For Monday, July 13, the schedule is as follows: 10:30 a.m. to 11:00 a.m., Solazyme; noon to 12:30 p.m., United Sorghum Checkoff Program; 1:30 p.m. to 2:00 p.m., Qualisoy; and 3:30 p.m. to 4:00 p.m., Bunge. 

• Taste the Expo. For many attendees, the opportunity to sample innovative and delicious product prototypes is a favorite food expo experience. What’s on the menu this year? While some exhibitors are still putting the finishing touches on their sampling plans, the options already identified include everything from a chai cardamom beverage to funnel cake cupcakes. The Taste the Expo program makes it easier for attendees to locate product samples by highlighting them in the IFT15 mobile app and the Program & Exhibit Directory.

• Food Expo Forum. Located in booth 3887 on the show floor, the Food Expo Forum provides a venue for presentations by expo exhibitors and scientific speakers. Presentation topics will include food entrepreneurship, consumer trust and desires, and new product launches, among others.

• What’s New! A colorful What’s New! icon will help show attendees locate companies with the hottest new products and innovations. Exhibitors with a What’s New! designation will be highlighted in the IFT15 mobile app and in the Program & Exhibit Directory.

• Specialty Pavilions. These pavilions help make show floor navigation simpler by clustering exhibitors according to a specific theme. The list of 2015 specialty pavilions includes Asia Pavilion, Beverage Pavilion, Food Safety & Quality Pavilion, Healthy Food Pavilion, and Organic Pavilion.

On the IFT15 Agenda for Students
From relaxing social events to intense competitions, IFT student members will have plenty of activities to engage and challenge them at IFT15 in Chicago this summer. Here’s a look at some of the highlights.

• Division Poster Competition. The achievements of student researchers will be celebrated when the winners of the division poster competitions are announced during the Phi Tau Sigma (ΦΤΣ) and IFT Division Poster Competition Awards Ceremony beginning at 3:30 p.m. Saturday, July 11, in room S105 of McCormick Place. 

• Developing Solutions for Developing Countries Competition. Now in its seventh year, this annual competition invites participants to think globally as they work to formulate products that will improve the quality of life for people in developing nations. This year the competition’s theme focuses on insects as a protein source; participants were asked to develop nutritious and appealing products using insects as a major ingredient. 

Six finalists—three from universities in North America and three from international institutions—will compete for top honors in Chicago. The North American finalists include McGill University with Falamus Instant Mix, a nutrient-dense flour for preparing hummus or falafel; the University of Massachusetts Amherst with Meal-malade, a protein-packed powder with a base of cassava starch and mealworm; and the University of Wisconsin–Madison with Nu Stew, a canned stew made with sweet potatoes, peanuts, amaranth, and silkworm pupae. In the international segment of the competition, the finalists include Universidad de Costa Rica with Cricketa, a cookie snack made with cricket flour and sweet potato puree; Universidad de Costa Rica with Molibannann, a dry mix of plantain and mealworm flour; and Universiti Putra Malaysia with Coco-Wormy, a high-protein biscuit made from mealworms, desiccated coconut, and sweet potatoes.

The competition’s oral presentations will take place from 2:00 p.m. to 4:00 p.m. on Sunday, July 12, in room S404bc of McCormick Place; a question and answer round table session will be held that day from 4:30 p.m. to 6:00 p.m. in room S404d of McCormick Place.

• Disney–IFTSA Product Development Competition. Five teams will enter the final stages of this annual competition, which challenges participants to come up with a marketable snack for children that meets Disney Nutritional Guidelines and integrates at least a half-serving of a fruit, vegetable, low-fat dairy product, and/or whole grains.

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The finalists in this year’s competition are California Polytechnic University San Luis Obispo with Build a Snowman Kit, an interactive snack that features a cracker, fruit-and-vegetable spread, and toppings; Rutgers University with WhOlaf Grain Treats, a gluten-free snack kit that includes brown rice biscuits, dried fruit, and edible glue; the University of Georgia with Snow Snacks, a snack kit with gummies made from fruits and vegetables; the University of Massachusetts Amherst with Cinderella’s Chicken and Veggie Bites, vegetable-fortified chicken nuggets; and Virginia Polytechnic Institute and State University with Nemo Pockets, a veggie-packed snack with a taste akin to pizza bites.

The competition’s oral presentation phase will be held from 3:00 p.m. to 5:00 p.m. on Monday, July 13, in booth 3887 on the food expo floor. One grand prize, one first prize, and three honorary prizes will be awarded in Chicago. The competition is sponsored by Disney Consumer Products.

• IFTSA & Mars Product Development Competition. This long-standing annual competition has an extra element of excitement and prestige this year. The first-place winner selected by the judges in Chicago will advance to an international Competition of Champions in China this fall. That competition, the CIFST (Chinese Institute of Food Science and Technology)/IFT Global Product Development Competition, will be held during the CIFST Food Summit in Dalian, China. The elements of the competition in China will be similar to those of the IFTSA & Mars Product Development Competition in which each participating school’s team is asked to conceive of a new food product concept and take it through the production and marketing processes, much like a commercial product development team.

The lineup of 2015 finalists includes California Polytechnic State University San Luis Obispo with RISE, a baked, vegetable-based cereal; Cornell University with Crunchia, a cookie snack with a filling of chia seeds and fruit; McGill University with TiraVerde, a healthy snack inspired by tiramisu and made with avocados; Michigan State University with SouperBowl, a frozen soup in a bread bowl; Pennsylvania State University with Happy Valley-oli, a frozen ravioli meal made with kale and spinach; and University of Wisconsin–Madison with Cracker Smackers, a cracker sandwich with a butternut squash filling.

The product development competition will include an oral presentation phase from 11:00 a.m. to 1:45 p.m. on Sunday, July 12, in room S404d of McCormick Place and poster presentations from 3:00 p.m. to 5:00 p.m. that day in the convention center’s South Hall. First-, second-, and third-place prizes will be awarded in Chicago. This competition is sponsored by Mars Chocolate North America.

• Global Student Innovation Challenge. This brand-new competition challenged entrants to develop an ingredient innovation in the dairy desserts category using one or more raw materials to improve texture, mouthfeel, sweetness, stability, health and wellness, and/or sensory properties. The dessert concepts must also incorporate an innovative food stabilizer system.

The finalists in this competition and the names they have given their ingredient creations are Ryan Murphy of Purdue University with InGLuTech, a food stabilizer system for low-fat ice cream and frozen dairy products; Shintaro Pang of the University of Massachusetts Amherst with ChiaTek, in which chia seed gums are used as an ingredient to formulate new stabilizer blends for dairy desserts; and Hanyu Yangcheng of Iowa State University with KIK-Food Stabilizer System, a blend of natural hydrocolloids for low-fat dairy desserts.

Oral presentations for the competition are scheduled for 9:00 a.m. to 10:15 a.m. Sunday, July 12, in room S404bc of McCormick Place. The competition is sponsored by Tate & Lyle.

• Undergraduate Research Competition. Six finalists will present their original research projects both orally and via poster, vying for first-, second-, and third-place recognition in Chicago. The oral competition will take place from 11:00 a.m. to 12:15 p.m. Monday, July 13, in room S404bc, McCormick Place. It will be preceded by poster judging on Saturday afternoon, July 11.

• IFTSA Mixer. As its name suggests, the IFTSA Mixer will be the occasion for student mixing and mingling. It will take place from 5:30 p.m. to 7:00 p.m. Monday, July 13, in the International Ballroom at the Hilton Chicago.

• IFTSA Closing Ceremony. Scheduled for just after the mixer, the IFTSA Closing Ceremony will be held from 7:00 p.m. to 9:00 p.m. Monday, July 13, in the International Ballroom of the Hilton Chicago. Student competition winners will be announced, and IFTSA leadership will be introduced.

• College Bowl Competition. Which College Bowl team will come out on top in Chicago? That question will not be answered until the evening of Monday, July 13, in the Final Match-up of this annual competition among some of the best and brightest food science students. The Final Match-up will take place from 7:00 p.m. to 9:00 p.m. during the IFTSA Closing Ceremony at the Hilton Chicago. It will be preceded by an afternoon finals session from 12:30 p.m. to 3:00 p.m. in room S404d at McCormick Place; these rounds are open to the public, and everyone is welcome to stop in.

Eight finalist teams chosen in regional competitions will go head-to-head in Chicago. The roster of finalists is as follows: North Carolina State University, Central Atlantic; The Ohio State University, Midwest; Chapman University, Mountain West; Cornell University, North Atlantic; University of Minnesota, North Central; University of California, Davis, Pacific West; Texas A&M University, South Central; and University of Georgia, Southeast.

Team members will be challenged with questions that test knowledge of food science and technology, the history of food and food processing, food law, and general IFT and food-related trivia. The competition is sponsored by Nestlé Gerber and Nestlé Purina.

• Chapter Leaders Workshops. Leadership development is an important goal for IFTSA, which is why three Chapter Leaders Workshops are planned for IFT15. These workshops allow incoming presidents of food science clubs to cultivate leadership skills and hear from IFT and IFTSA leaders.

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• IFTSA Networking Party. Schedules can definitely get hectic during the IFT annual event, but it’s always a good idea to build in a little time for fun. The IFTSA Networking Party for students attending IFT15 will provide just that from 10:00 p.m. to midnight on Monday, July 13, at Cactus Bar & Grill in Chicago, 404 S. Wells St.

• IFTSA Lounge. And finally, throughout the course of IFT15, student members will be welcome to take a break, meet with peers, or participate in fun, interactive games and sessions in the IFTSA Lounge in room S404a of McCormick Place.

Also Coming Up at IFT15
• New Professionals Mixer. This event is a fun option for new professionals —those who have been members of the profession for a decade or less. Scheduled for 6:00 p.m. to 7:30 p.m. Sunday, July 12, at Rockit Bar & Grill in Chicago, 22 W. Hubbard St., it is sponsored by PureCircle. Light appetizers and a signature cocktail made with the sponsor’s product will be served. The first 150 people to arrive will receive a free drink ticket.

• Career Center Live. IFT15 affords an ideal forum for bringing together job seekers and companies seeking to fill positions, and that is precisely what Career Center Live delivers. From noon to 5 p.m. on Sunday, July 12, a networking event will connect employers and job hunters in an informal setting. Registration is free for all those registered for IFT15. Last year the networking event drew nearly 500 participants. Monday, July 13, and Tuesday, July 14, when formal, prescheduled interviews will take place throughout the day, will also be busy days for Career Center Live. As of Food Technology press time, nearly a dozen food industry employers were participating in Career Center Live.

• Division Networking Reception. Want to learn more about IFT’s 24 divisions and year round volunteer opportunities while enjoying appetizers and drinks? Then plan to visit the Division Networking Reception scheduled for 4:45 p.m. to 6:15 p.m. Monday, July 13, in the Grand Lobby in McCormick Place. Free drink tickets will be available to the first 500 people to arrive. Students who attend the reception are invited to take part in the #PictureThis contest for a chance to win a $500 travel grant to IFT16.

• Off-Site Learning Adventures. For those interested in expanding their horizons with an off-site food or beverage industry experience, IFT offers technical field trips. All field trips depart from McCormick Place and require advance registration. A field trip on Monday morning, July 13, will take participants to the Institute for Food Safety and Health Center for Nutrition Research and the University Technology Park of the Illinois Institute of Technology (IIT). Monday afternoon participants will visit the Imbibe Beverage Innovation Center, where a research and development team creates flavors for leading beverage brands. Two field trips are slated for the morning of Tuesday, July 14. One will visit the Moffett Campus of IIT’s Institute for Food Safety and Health, which houses centers for food safety, processing innovation, nutrition research, and specialty programs. The destination for the second trip will be The Plant, a former meat packing facility currently being converted to a combination vertical farm and food business incubator.

Looking Forward to IFT16
IFT16 will be back on IFT’s home turf in Chicago, and it’s not too early to mark your calendar for July 16–19, 2016. Meanwhile though, IFT15 is just around the corner, so get ready to celebrate the event’s proud 75-year history while looking forward to a future filled with promise and innovation.

Note: All locations are accurate as of Food Technology press time, but location changes prior to the event are possible.

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Register Today
For more information on IFT15 or to register online, visit ift.org/IFT15.

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Be in the Know in Chicago
For those seeking to maximize the IFT15 experience, here are a few options for staying informed.

• Map it with the app. The easy-to-use, free IFT15 app allows the user to access the expo floor plan, prioritize exhibitor booth visits, get the details on scientific program sessions, make travel plans, and much, much more. The app is available for iPhone and iPad users via the App Store (IFT15) and for Android users through the Google Play app store (IFT15). It may also be accessed from any computer with an Internet connection.

• Don’t miss IFT15 News. Food Technology’s editorial team will be working hard during IFT15 to report on scientific and applied sessions, food expo happenings, competition results, and presentations by the event’s high profile speakers. Other highlights will include photos, videos, new products, and Twitter feed. So check it out at news.ift.org.

• Staying social. The IFT15 social media outreach will include Pinterest, Twitter (#IFT15), LinkedIn (Institute of Food Technologists), and Facebook (IFT).

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Get in Step for the Fun Run
Fitness and fundraising will come together in Chicago’s Grant Park on Monday, July 13, when hundreds of runners and walkers gather for the IFTSA and Feeding Tomorrow Fun Run & Walk. The 2015 run marks the 15th year for the event, which helps to fund scholarships for food science students.

The event is always a popular one despite the fact that its start time is 6:15 a.m. But for those who aren’t fans of early morning fitness—even when it’s for a good cause—an “I Slept in for the Fun Run” T-shirt will be available for purchase.

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Taking Time Out to Help Out
Caring and camaraderie are the hallmarks of the annual IFT Cares event in which IFT volunteers spend several hours pitching in on a project to benefit a local food bank. This year’s event, held in conjunction with the Greater Chicago Food Depository, will take place from 7:00 a.m. to 1:00 p.m. on Wednesday, July 15.

The food depository annually distributes more than 67 million pounds of food to people in need via a network of 650 food pantries, soup kitchens, shelters, and other programs. Each year nearly 500,000 people rely on the emergency and supplemental food it provides.

The cost of registration for the IFT Cares volunteer activity is $10 for students and $20 for all others.

 

 

Mary Ellen Kuhn is Executive Editor of Food Technology magazine ([email protected]).