IFT16: Be a Part of Something Bigger

As IFT16 draws near, I am looking forward to reconnecting with old friends and making new ones, being surrounded by innovative scientific information, and seeing exciting developments in food science and technology.

Held this year in Chicago, July 16–19, our annual event is the only gathering that brings together the brightest minds and the most respected food professionals from around the world to connect with our distinguished community, learn, share ideas, and see what’s next for our profession.

This year’s meeting officially kicks off with our Awards Ceremony on Saturday, July 16. We will honor 12 new IFT Fellows and 17 Achievement Award recipients and will introduce a new Thesis Video Competition. Sponsored by Campden BRI, this competition asks graduate students to share their research via a creative video. The winner will earn a 10-day industry visit to Campden BRI in the United Kingdom and will experience many aspects of the research and services offered by this international center of excellence. As its previous director general, I am delighted that Campden BRI has chosen to facilitate this international opportunity for our students, and I look forward to interacting with the winner during his or her visit.

We shall also honor the exemplary work of our volunteers at our first Volunteer Leadership Summit. This program will gather and engage key volunteer leaders from divisions and sections and equip them with resources to effectively advance the strategic objectives of IFT and advocate for the science of food and its application across the global food system.

Our first featured presenter on Sunday, July 17, Jacques Rousseau, lecturer and chair of the Academic Freedom Committee at the University of Cape Town, will share his perspective on the reasons people fear innovation and how scientific knowledge can result in more informed decisions.

Other featured presenters include award-winning writer, broadcaster, and medical doctor Ben Goldacre and international policy specialist Bev Postma. All three, along with our Consumer Panel, will explore important industry issues such as how food scientists can confidently engage in a public dialogue about the science of food.

As always, the scientific and applied sessions will offer the most comprehensive educational opportunities with more than 100 sessions and 1,000-plus technical research presentations. New this year are the ePoster and pop-up sessions. The ePoster sessions will feature the latest scientific research conducted and presented by food science academics, students, and industry professionals. The pop-up sessions offer the opportunity to connect directly with researchers and discuss their findings and future research needs.

We also continue to support the Emerging Leaders Network. This program invests in a group of talented new professionals from around the globe who are passionate and eager to expand their leadership skills to advance the profession. Formerly referred to as “Lead 360” and now in its fourth year, this program has been significantly revamped to offer tracks developed specifically for industry, government, and academic professionals.

While professional development is often a driving force behind attendance at our annual event, there are also endless opportunities to interact with our global community. Numerous receptions are held throughout the event, beginning with the Welcome Reception on Saturday, July 16, at 7 p.m. And you can connect with all 24 of our divisions and division leaders at the IFT Division Networking Reception on Monday, July 18. Be on the lookout for other receptions as well, as many universities, sections, and more connect in person while at the event.

Students, I especially encourage you to take advantage of the great number of activities designed specifically for you. If this is your first annual event, don’t miss the First-Timers Session for Students on Saturday, July 16. Student competitions are a unique opportunity to flex your food science muscles, meet new people, and forge lifelong friendships within our community.

During your tour of the expo floor, you will see some of the many new ingredients that are launched each year, and in the new Innovation Zone, you can meet with developers of new products and technologies to gain inspiration for your product initiatives.

For those who are fond of early mornings, breathtaking skylines, and most importantly, supporting our future food scientists, Feeding Tomorrow’s annual Fun Run and Walk will be held Monday, July 18, along Chicago’s scenic lakefront. Proceeds from the event support our future food scientists through student scholarship funds.

Stay connected to our vast network before, during, and after IFT16 by following along and joining the conversation on social media using hashtag #IFT16.

I very much look forward to seeing you in Chicago this July!

Colin Dennis, CBE, PhD, CFS, CSci
IFT President, 2015–2016
Chairman, IFIS Ltd., Reading, United Kingdom
[email protected]