IFT offers eight pre-Annual Meeting continuing education programs
IFT’s Continuing Education Committee has six two-day and two one-day programs planned for this year’s pre-Annual Meeting program, July 11–12, in Las Vegas, Nev.
Two-Day Programs (July 11–12)
Nutrition and Weight Management will discuss how food manufacturers are responding to the rising rates of obesity and identify nutrients, food technology methods, and eating patterns that promote weight loss.
Lipid Oxidation and Antioxidants will integrate significant interdisciplinary information to develop the basic and practical principles involved in the methodology and mechanism of lipid oxidation and antioxidants, gain insight into how food lipids undergo oxidation, and develop appropriate control measures. The course will also clarify the reactions involved in complex biological systems and how they relate to lipid nutrition and antioxidant application in foods.
Latest Ideas for Measurements for Sensory and Consumer Testing will focus on understanding how judges or consumers process information during sensory and consumer testing. The course is designed for the beginner or the more experienced professional who wants an overview and update on some of the recent issues concerned with the behavioral measurement involved in sensory and consumer testing.
Evolving Product Development: Activities Beyond the Bench will help attendees further develop their communication abilities to increase their interdepartmental effectiveness and help them improve their abilities to understand and communicate with marketing while developing consumer-driven new products and line extensions.
Process Control for the Food Industry will focus on an effective strategy to increase quality and productivity and reduce process variability, product reworks, and waste. The course is designed to show the application and benefits of Statistical Process Control and continuous improvement to food processing operations. Emphasis will be placed on using problem-solving tools such as flow diagrams, cause-and-effect diagrams, Pareto charts, histograms, scatter diagrams, control charts, and capability studies.
Becoming Part of the Strategic Business Team will focus on how sensory evaluation professionals can be partners in innovation by understanding business strategy and marketing plans. It will provide information to assist sensory professionals in developing strategic project plans to move the development process forward.
One-Day Programs (July 11)
Winning Direct Marketing Campaigns will provide information on how to build an effective direct mail strategy, incorporate direct mail elements into marketing campaigns, and use the Internet and e-mail marketing to turbocharge direct marketing efforts. Attendees will learn the concepts behind database marketing and Customer Lifecycle Management, a sensible, customer-centric approach to sales and marketing that will build customer relationships to drive return on investment. The program draws on real-life examples and case studies.
Liability and Foodborne Illness: Understanding the Law
Can Protect Your Business will help processors, ingredient suppliers, restaurant operators, and any operation involved in the growth, processing, and distribution of food understand the legal consequences and dangers of what may happen when foodborne illness strikes as a result of one of the company’s products, especially when the operation has failed to exercise “due diligence.”
Register online at www.am-fe.ift.org/cms prior to June 11 for the early-bird discount. For more information on the programs, contact IFT’s Professional Development Dept. at 525 W. Van Buren St., Suite 1000, Chicago, IL 60607 (phone 312-782- 8424, fax 312-782-0045). Registration fees for Continuing Education Programs and for the IFT Annual Meeting + Food Expo are separate and do not cover each other.
Lloyd Hall inducted into Inventors Hall of Fame
The National Inventors Hall of Fame, Akron, Ohio, has inducted Lloyd Augustus Hall into its 2004 Class of Inventors.
Hall, who received this honor posthumously, dedicated his career to keeping food fresh and making it more flavorful by discovering and developing techniques for sterilizing spices, cereals, and other foods and pharmaceuticals, some of which are still in use today. His methods of food preservation helped to preserve food for the military.
During his more than 30-year career with Griffith Laboratories, Alsip, Ill., Hall also developed various bakery products and seasoning blends and worked with antioxidants, preservatives, meat curing products, and emulsions. He received his B.S. and M.S. degrees from Northwestern University. A Professional Member of IFT and a member of IFT’s Chicago Section, Hall also served on a number of boards and committees throughout his career, including the American Food for Peace Council and American Institute of Chemists. He was elected a Fellow of IFT in 1970. He died in 1971 in Pasadena, Calif.
April JFS in print
The April issue of Journal of Food Science is now available.
In addition to 34 papers, the issue features Concise Review articles entitled, “Consumer Attitudes Toward GMOs: The Ohio Experience,” by T.L. Napier, M. Tucker, C. Henry, and S.R. Whaley; “Critical Issues in R&D of Soy Isoflavone-Enriched Foods and Dietary Supplements,” by M. Uzzan and T.P. Labuza; “Symposium 1 Part 3: The Food Chain: Contribution of Indigenous Knowledge and Practices in Food Technology to the Attainment of Food Security in Africa,” by R. Oniang’o, J. Allotey, and S.J. Malaba; “Roundtables 1 and 6: Education: Making the Transition to Outcomes-based Instruction,” by R.W. Hartel; and “Roundtable 3: Food Waste Management and Value-Added Products Using the Process to Add Value to Heat-treated Products,” by G.S. Tucker.
The table of contents for the issue, as well as the abstracts of the papers, can be viewed and searched electronically at www.ift.org.
The time lapse from paper acceptance to publication is now less than 10 weeks. Visit http://ift.manuscriptcentral.com/ for submission information.
by KAREN BANASIAK