Opportunities for Development

Despite our varied careers and specialisms, as IFT members, we all share the common goal to advance the science of food and its application in the global food system. To assist us in doing this, IFT offers numerous opportunities to access new data, information, and knowledge, which aids our development and progress in organizations and in our profession.

One of the most convenient ways to access these valuable resources for ongoing education and professional development is via our peer-reviewed journals and via this magazine. Each issue of the Journal of Food Science, Comprehensive Reviews, and Food Technology offers members up-to-date information on critical issues and advances in food science and technology. For example, in this issue of Food Technology alone, shellfish processing, prebiotics and probiotics, currents trends in snack food, and fermented and distilled beverage ingredients are covered together with many other news items and alerts. In the cover story, Executive Editor Mary Ellen Kuhn examines one of the most fundamental fields in the human interaction with food, that of taste. In her article, “Decoding the Science of Taste,” she explores the way researchers are working to deepen our understanding of the mechanisms of taste and the way it influences our food choices. Since consumers rate taste as the top reason to purchase a product, these new areas of research and understanding in sensory science are fundamental to contributing to the behavioral changes necessary for healthier diets.

Another way for members to access knowledge is via IFT’s variety of educational resources. For example, short courses are held throughout the year and provide a face-to-face opportunity to get in-depth theoretical and practical knowledge on a variety of topics. For those particularly interested in this month’s cover story, “Fundamentals of Sensory Science” is highly recommended as it explores the current application of sensory science principles. Although the in-person course was held in March, “Fundamentals of Sensory Science” has been recorded and is now available for purchase and viewing online at ift.org/knowledge-center/learn-online.aspx.

Members can also take advantage of more than 80 of our webcasts, which cover topics from the Dietary Guidelines, FSMA rules, and food fraud to blanching processes, advances in food packaging, and so many more. To see a list of upcoming short courses and the impressive catalog of webcasts, visit the Knowledge Center at IFT.org.

Many of these short courses and webcasts count towards IFT’s Certified Food Scientist (CFS) credential, the only global certification for food science professionals. Taking advantage of this certification is not only good for personal development but also demonstrates to employers your commitment to lifelong learning as a food professional. As of last year, 1,700 Certified Food Scientists from 55 countries had earned their CFS credential. I passionately believe that this recognition is so important in raising the profile of our profession and emphasizing the importance of science, technology, and innovation in delivering a safe, nutritious, and sustainable food supply for everyone. I strongly recommend you consider joining this group.

Yet a further way in which you can expand and develop your knowledge and skills is, of course, by attending our highly successful annual event. This year’s event takes place in Chicago, July 16–19, and as always, promises to be three days of discovering new ideas and innovations, making new contacts, and building professional relationships, as well as opportunities for personal development and having fun! The Scientific and Applied Sessions at IFT16 attract food professionals from all over the globe. With more than 100 sessions and 700 poster presentations, including e-posters, it will provide attendees with an understanding of the current state of science and its applications in global food systems. You can start mapping out your schedule using the IFT16 online session planner in the “Learn” section at IFT.org/IFT16.

Attendance at the Scientific and Applied Sessions is always highly informative and stimulating, as is taking time to participate in the many more focused networking opportunities around our divisions, sections, awards programs, and student events and, of course, touring the expo floor. This is where you will find the industry’s largest collection of food ingredients, equipment, processing, and packaging suppliers together with academic institutions, publishers, and scientific and technical service suppliers from many parts of the world. It is truly an international networking opportunity for all, and I am very much looking forward to seeing you there.

Whether in person or online, I encourage you to take advantage of all the opportunities IFT offers you, our members, to grow as food scientists and technologists. Doing so will ensure you are better prepared to meet the opportunities and challenges ahead.

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