Get ready for IFT in Orlando
The 2006 IFT Annual Meeting + Food Expo®, June 24–28 in Orlando, Fla., will help you to hone your competitive edge with a comprehensive program of technical and non-technical programming covering the latest advancements and trends in food science and technology. No other forum delivers the voice of sound science and showcases new products, services, applications, and solutions.
This year, you will find exciting innovations and the proven offerings you expect: exciting, leading-edge educational programming with more than 60 symposia from IFT Divisions, as well as presentations organized by themes—Allergens; Bioterrorism/Food Defense; Globalization; and Nutraceuticals. A new session, “Point Counterpoint: Where Science Meets Funding” (see next story), will provide valuable insight into federal agency programs, priorities, and funding mechanisms. A full-day Global Food Safety & Quality Conference will present best practices, technical know-how, and solutions optimizing food safety.
On Sunday morning, June 25, the keynote session will feature the Food Network’s “Good Eats” guru Alton Brown. In his own style, Alton is part science, part history, part tools, and always exciting.
The three-day Food Expo will feature more than 900 exhibits on ingredients, equipment, instrumentation, supplies, services, and more. You will find must-have information, “take-home” tools, and advanced concepts—everything you need to make buying decisions. A new Organic Foods Pavilion will provide one-stop shopping and trend watching for the fastest-growing segment of the ingredient market. Also featured are the Food Safety & Quality Pavilion, Healthy Food Ingredients Pavilion, and International Pavilion.
From June 25 to 27, the IFT Culinology Demonstration will bring together teams consisting of a food technologist, chef, student, and coordinator to create and develop an innovative product for retail and restaurant/foodservice markets. These daily, interactive presentations include a discussion of development steps, recipes, and question-and-answer sessions.
On Tuesday morning, June 27, Food Technology magazine will present a “Food Industry Trends & Innovation Panel.” Join experts for a lively exchange on industry trends and topical issues.
Visit ift.org/amfe for updates and comprehensive information. Registration and housing opens March 1.
Agencies to discuss food science funding
IFT will present a first-time, special event focused on identifying and increasing federal funding sources for food-based research at the 2006 IFT Annual Meeting + Food Expo in Orlando, Fla. Attendees at “Point Counterpoint: Where Science Meets Funding” will gain valuable insight into agency programs, funding mechanisms, and new opportunities.
The event, from 2 to 5 p.m. on Tuesday, June 27, will be moderated by IFT Past President Gilbert A. Leveille and will feature representatives from an array of federal agencies and IFT member scientists who receive funding from those agencies. Panelists will discuss linking food science research with agency funding priorities and programs.
Teams of presenters include Gary Foley, Environmental Protection Agency, and Jochen Weiss, University of Massachusetts; John Milner, National Institutes of Health, and Connie Weaver, Purdue University; Anna Palminsano, U.S. Dept. of Agriculture, and Devin Peterson, Penn State University; Bill Weigand, National Science Foundation, and Sudhir Sastry, Ohio State University; and Dan Drell, U.S. Dept. of Energy, and Sharon Shoemaker, University of California, Davis.
For more information about this event, contact Ted Cartwright at 202-466-5980 or [email protected].
Leadership election to begin March 1
The 2006 IFT Leadership Election will be conducted electronically from March 1 to April 1, 2006. Members will select from an outstanding slate of candidates for President-Elect and Membership Representatives to the Executive Committee, and qualified Councilors will vote for Councilor Representatives to the Executive Committee. Members will vote on-line at a secured Web site accessible from any Internet-connected computer anywhere in the world. Access to the Web site will be restricted by a required login, and usernames and passwords will be verified to ensure single, unique votes.
IFT will be communicating important information about the Leadership Election to its members via e-mail. If you have a new e-mail address, please visit www.ift.org, click on Membership and Member Center, and update your member profile.
For more information, see the President’s Message on p. 11 of the December 2005 issue of Food Technology.
IFT welcomes new Professional Members
Professional Membership is reserved for a select group of IFT members who have distinguished themselves through achievements or experience in the field of food science and technology. Their expertise and accomplishments enrich IFT and warrant the prestige and honor associated with Professional Membership. IFT congratulates Jacqueline I. Amemiya, Katherine L. Cason, Sakamon Devahastin, Gustavo M. Gonzalez, Monjur Hossen, John D. Iafrate, Feng Tong Liu, Diane B. McColl, Jaime Alberto Garcia Montano, Jan J. Oggel, Ottawa, Lisa A. Povolny, Soumya Roy, Tana N. Sapundzhieva, Karen A. Scorah, Michele K. Wolf, Yixiang Xu, and Mirko Zuehlke.