PRESIDENT’S PAGE

Why You Should Be in New Orleans in July 
As I said in my March President’s Page, attending IFT’s Annual Meeting + FOOD EXPO® in New Orleans July 16–20, 2005, is a great and effective way to keep abreast of technical developments, source new suppliers, learn about the latest food-related scientific research around the globe, and participate in and reconnect with your community of food scientists and technologists.

Here are some specific reasons to attend the Annual Meeting + Food Expo:
• State of the Institute Address. On Saturday evening, during the opening session, you can learn about what IFT has done this past year and what’s being planned for the future.

• Honoring of Achievers. Also on Saturday evening during the opening session, you can help us honor your colleagues for their outstanding achievements as we recognize this year’s Achievement Award Winners and newly elected Fellows.

• Keynote Address. On Sunday morning, you can learn how to improve your decision-making abilities. Malcolm Gladwell, author of the best-selling books The Tipping Point and Blink, will provide a stimulating presentation answering such questions as: Are our judgments influenced by the amount of information used in arriving at them? Does more information lead to better judgments? Gladwell says that we’re always making snap judgments, yet we know very little of what influences them. The more we learn how to control the stimuli for these judgments, he says, the more likely that our judgments and decisions will be correct. Gladwell explains how snap judgments happen and what’s right or wrong with them.

• Technical Sessions. During the Technical Program on Sunday afternoon through Wednesday morning, more than 1,800 oral and poster presentations will provide you with information on the newest developments in food science and technology.

• State of the Industry Session. On Tuesday morning, in a new, special session apart from the Technical Program, food industry leaders will discuss adapting to the new 2005 Dietary Guidelines for Americans. They will delve into product development strategies and the challenges of reformulating foods—for example, to reduce sodium content—while delivering safe, nutritious, and appetizing products for Americans who are increasingly focused on wellness through food. In this event, moderated by IFT’s Executive Vice President Barbara Byrd Keenan, Connie Weaver, Distinguished Professor of Foods/Nutrition at Purdue University, will discuss the Dietary Guidelines for Americans and how they were developed; Cal Dooley, President and CEO of the Food Products Association, will present a food industry perspective; and Sylvia Rowe, President and CEO of the International Food Information Council, will discuss communication and education challenges.

• Many Exhibitors, New Hours. Exciting food ideas come out of the lab and into the Food Expo booths, where they can be discovered, sampled, and enjoyed. With more than 200,000 square feet of exhibits, Food Expo will now be open from 11:00 a.m. until 5:30 p.m. on Sunday through Tuesday. There will be a 2-hour break between the morning and afternoon technical sessions to allow you to visit the exhibits without missing the technical presentations you want to attend.

• Special Pavilions at Food Expo. For your ease in addressing a particular subject, some of the exhibits have been organized into special pavilions where companies exhibit their equipment, supplies, and services on a particular theme. They include the International Food Safety & Quality Pavilion, the Healthy Food Ingredients Pavilion, and the Food Ingredients International Pavilion.

• New Product Showcases. Following their success last year, this year’s Food Expo will again present special New Product Showcases focusing on global new food product trends, emerging flavor trends, and overall taste trends. The “Taste the Trends” showcases will be presented by the market research firms Inova and Mintel. Visit these showcases to see new products and innovative applications in the global marketplace.

• Product Development Demonstrations. At the IFT/RCA Product Development Pavilion, presented by IFT and the Research Chefs Association, teams of food scientists and research chefs will formulate and prepare innovative products for retail and foodservice markets. They will explain their development steps and distribute samples to the audience.

• International Food Safety & Quality Conference. On Wednesday, IFT’s International Food Safety & Quality Conference will be held in conjunction with the IFT Annual Meeting + Food Expo. Titled “Challenges to International Trade,” the one-day conference will feature speakers addressing three important topics: Major Animal Disease Implications for International Trade; Food Defense/Food Safety; and International and Domestic Regulations, Policies, and Standardization Issues. See my President’s Page in the March issue for detailed discussion of this important event. Note that separate registration is required for the conference.

• Register Now. Visit www.am-fe.ift.org for the complete Technical Program and Food Expo information and to register online. See you in New Orleans!

by HERBERT STONE
IFT President, 2004–05
President, Tragon Corp.
Redwood City, Calif
[email protected]