On July 12–16, 2003, food scientists and related professionals from around the world will meet in Chicago, Ill., to explore new developments and share their knowledge during the Institute of Food Technologists’ 2003 Annual Meeting & Food Expo®. The event has the structure and content that will enable attendees to extract new and valuable information, make contacts, and gather ideas for their professional and business development. Online registration is available at www.am-fe.ift.org.

The Official Preview

The Pre-Meeting Continuing Education Program on Friday and Saturday, July 11 and 12, will feature eight two-day and two one-day programs on subjects ranging from food engineering fundamentals to bioterrorism and food security.

The Opening Event on Saturday evening will feature a keynote address and recognition of award winners for their contributions and achievements.

The Annual Meeting Technical Program will run from Sunday morning through Wednesday morning and will include more than 1,800 papers presented in symposia, oral sessions, poster sessions, and forums. Three Hot Topic sessions will cover the top five food trends for 2005, nutragenomics, and food litigation. And a New Products & Technologies session will cover some of the industry’s newest developments.

The Food Expo will run from Sunday afternoon through Wednesday morning and will feature more than 925 companies from all over the world exhibiting their products and services in more than 2,400 booths.

The 12th World Congress of Food Science and Technology will be presented on July 16–20, immediately following the IFT Annual Meeting & Food Expo. Registrants for the Congress, sponsored by the International Union of Food Science and Technology, may attend the Food Expo on July 15 and 16 at no extra charge. The complete program as of press time was published in the May issue of Food Technology. On-line registration for the Congress is available at www.WorldFoodScience.org.

In the following pages, Food Technology’s editors present highlights of the technical papers and exhibits to help you determine in advance which of them you will want to make sure you get to. Ingredients will be covered by Don Pszczola, Nutraceuticals by Linda Milo Ohr, Laboratory by James Giese, Processing by Peter Clark, Packaging by Aaron Brody, and Services by Sara Langen. Each section also includes a list of exhibitors in that category and their booth numbers. (Editor’s note: See the July issue of Food Technology for additional coverage of Food Expo exhibitors whose information arrived too late for inclusion in this issue.)

These sections are followed by the Pre-Meeting Continuing Education Programs, the complete Annual Meeting Technical Program as of press time, and a list of participants (speakers, authors, moderators, and panelists).

We hope that this preview will entice you to attend and help you plan your schedule to get the best use of your time.