• Supplier Solution Sessions. New this year, Supplier Solution Sessions provide an easy way to get in-depth information and different perspectives on applicable product or service solutions—all on the Expo floor. The sessions will focus on fiber ingredients, salt reduction/flavor enhancement, proteins, heart health, and weight management and satiety.
• IFT Career Fair. New to the IFT Employment Bureau is the one-day Career Fair, which will provide a venue for potential employers and professionals to meet informally and exchange information. Appointments will not be required for the Career Fair. Employers interested in conducting formal interviews should register for the Employment Bureau. The Career Fair will be held on June 28, and the Employment Bureau will be held June 29–July 1. To register, visit www.ift.org/ift08 and click on “Employment Bureau.”
• Food Technology Trend Panel: Developing Products for Green, Gray, and Growing Consumers. The basic drivers of food selection—and thus new product development criteria—are changing, both in the United States and internationally, and include aging baby boomers, Hispanic population growth, environmental concerns and sustainability, an increase in births, new convenience demands, and more. This session, scheduled for July 1, will present new twists on the mega-drivers, new health and nutrition concepts, and the “greening” of the food industry. A. Elizabeth Sloan, Contributing Editor, Food Technology magazine, will moderate the panel.
• Theme General Session. Join key industry professionals on June 30 as they share their perspectives, success stories, and lessons learned as they pertain to the environmental sustainability movement and its effects on the food industry.
• Tom Kelley, Innovation Expert. The author and General Manager of Ideo, the design and development firm that designed the Apple mouse and Palm V, will share insights and specific concepts useful for fostering innovation within an organization at the Keynote Session on June 29.
• Driving Growth and Sustainability Through Innovation. For those interested in learning more about the ways in which innovation can affect both business growth and environmental sustainability, scientific programming will be focused on this year’s theme, “Driving Growth and Sustainability Through Innovation.” More than 50 sessions that specifically address the theme will be offered.
• Student Activities. The IFT Student Association will offer many activities at this year’s event, including the Product Development Competition, Mixer, Welcome Assembly, College Bowl Competition, educational opportunities, and Professional Development Oral Sessions. For more information, visit www.ift.org/ift08 and click on “Special Events & Networking,” or visit www.iftsa.org.
• Food Expo Innovation Awards. The winning entries from this year’s competition will be announced and awarded prior to the opening of the Food Expo exhibit floor on June 29.
• Pre-Annual Meeting Programs. IFT’s Knowledge and Learning Center is offering several short courses on June 27–28. Taught by experts in their fields, they are a great way for busy professionals to get in-depth, practical education with only a modest investment of time. Topics include food safety, ingredients, sensory evaluation, and labeling requirements. Registered Dietitians, Dietetic Technicians, Certified Research Chefs, and Certified Culinary Scientists who register and attend any of the courses will receive continuing education units.
Join IFT and save up to $200 off the non-member registration fee for the IFT Annual Meeting & Food Expo. Attend a Pre-Annual Meeting Short Course and save up to an additional $130. For registration information and more about the event, visit www.ift.org/ift08.
IFT cares about New Orleans
The city of New Orleans has provided rich and wonderful experiences each time it has hosted IFT’s Annual Meeting & Food Expo. Now you can give something back.
Join your IFT colleagues and friends during this year’s event as IFT partners with Second Harvest of Greater New Orleans and Acadiana, a member of America’s Second Harvest. The organization fights hunger in South Louisiana through a variety of programs.
As you register for the 2008 IFT Annual Meeting & Food Expo, you will be given the chance to volunteer your time on June 28 or July 2 to help at the Second Harvest Food Bank by sorting and packing food products or traveling with Second Harvest’s Mobile Pantry to deliver food to needy families.
Klaenhammer named Tanner Lecturer
Todd R. Klaenhammer, Distinguished Professor, North Carolina State University, has been selected as the 2008 Tanner honoree for the Chicago IFT section.
For 30 years, he has directed a research program on food bioprocessing and the genetics of lactic acid bacteria and their bacteriophages. He has published more than 200 articles in journals and books, and filed a number of patents in bacterial genomics and on mechanisms by which bacteria resist viruses.
Since the time of Louis Pasteur, the field of microbiology has exploded with the realization that billions of microorganisms inhabit our biosphere, our food, and our bodies. Most are human-friendly and exist unrecognized in a variety of niches where they often provide important and beneficial roles in bioprocessing and health. Klaenhammer’s extensive research has led him to illustrate the delicate relationship between the microbial world and our food and health.
He will present his lecture, “Eat Bacteria Get Cultured: New Horizons in Bioprocessing and Health,” on May 13, 2008. For information, call 630-268-0656 or visit www.chicagoift.org.
Pamela Low was a flavorist for Arthur D. Little for about 32 years, retiring in 1983. One of her accomplishments was helping to develop the flavor for Cap’n Crunch cereal.
Roland A. Morck was elected a Fellow of IFT in 1979. He began his career as Chief Chemist for RB Davis Co., and then went on to hold positions as Director of Research and Vice President of Nutrition for Nabisco and President of Nabisco-Astra. He received his M.S. and Ph.D. degrees from Penn State University.
Charles W. Nagel, a Washington State University food scientist and professor, helped others involved in the state’s wine industry make and taste premium wines. Beginning in 1964 and continuing for the next three decades, his work included studies of all aspects of wine production, particularly the effect of sugar on the perception of acidity in wines and juices. He was elected a Fellow of IFT in 1983.
James R. Singbusch worked as a food technologist and also in the area of quality control during his professional career. He retired in 1995 from Lakeside Foods, where he held the position of Quality Control Supervisor.
Edwin Traisman developed Cheez Whiz and individualized cheese slices for Kraft. He once owned a McDonald’s franchise and developed and patented a process for partially cooking French fries and then freezing them, solving an issue the company had with being unable to obtain fresh potatoes.
Lun-Shin Wei was Professor Emeritus in the Dept. of Food Sciences and Human Nutrition at the University of Illinois, Champaign, where he conducted research on soybeans. He retired in 1996, after teaching at the university for more than 50 years.
Other notices: Norman L. Aker, Richard W. Cordell, Carl D. Decker, Dorothy D. Godfrey, Harry R. Goff, Paul C. Hillman, Harvey L. Lewis, E.R. Lieberman, Martin Loula, Jr., Ralph Paul Ofcarcik, W. Pilnik, Melinda Ann Pregel, Eugene L. Rondenet, George Sakell, Michael Shemer, Jerry S.V. Ting, and Albert E. Yelland.