IFT17: Go With Purpose

It hardly seems any time since we left IFT16 in Chicago, but IFT17 is almost here, and it’s time to pack for sunny Las Vegas! This year’s event is united in the theme Go With Purpose, which ties back to the four promises in our strategic plan. Is your purpose to Develop, to learn more about the latest science? To Innovate, to see the newest developments in food science and show off your own ideas? To Advocate, to speak on the issues important to the profession? Or to Network? IFT17 is the place to reconnect with old friends in the profession and to make new ones, to mentor and to be mentored.

IFT17 has the features you look forward to every year, but some new ones, too. Last year we briefly introduced the IFTNEXT concept, but this year it will be more prominent. We are exploring ways to look more purposefully to the future—not the food science we are familiar and comfortable with but the possibilities, good and bad, that challenge us going forward. Watch for presentations, discussions, and exhibits around this theme at the meeting, as well as in a dedicated space for start-ups and entrepreneurs to show off their ideas.

I’m particularly looking forward to the IFTNEXT keynoter, Dr. Andrew Pelling. Andrew directs the Laboratory for Biophysical Manipulation at Ottawa University, where he brings together engineers, scientists, artists, and entrepreneurs to build things inspired by living organisms. He’s also recently become affiliated with pHacktory, a community of people engaged in the rapid prototyping of inspiring ideas. I encourage you to take a look at his TED talk before the meeting and be ready to explore how you might apply this thinking to challenge the ways we make food.

At IFT16, several speakers focused on science communication, but good communication requires us to listen to and understand our critics. A highlight on the IFT17 main stage will be a panel discussion on “Processed Food: The Good, The Bad, and The Science” moderated by award-winning Washington Post journalist Tamar Haspel. The session will bring together industry insiders, critics, and a historian to explore what we do well and what we could do better. Also in the theme of science communication, I’m excited to announce that this year will be the IFT premiere of Food Evolution. Don’t miss your chance to be one of the first to view the film and ask questions of the filmmakers and some of the people involved.

The student programming at the annual meeting is always inspiring, so take time to cheer on your alma mater at the College Bowl and check out the creativity in the product development and research competitions. A new feature this year is the Go With Purpose Global Challenge, which asks 12 students from around the world to evaluate a global food issue and explore innovative solutions. Congratu-lations to the IFT Student Assoc. leadership team for bringing this complex project together and for winning a $10,000 competitive grant to support it! IFTSA provides so much wonderful professional development, and it’s exciting to see members of the student association develop programs like this and like the Global Summit that extends these benefits to students around the world.

Of course, an IFT meeting is never just about the scientific content. Vegas provides exciting entertainment options for networking—remembering, of course, that many of the educational sessions begin promptly at 8:30 a.m.! This year, if running in the blistering heat isn’t your thing, you can participate in the first-ever virtual Fun Run—from the comfort of your own city. All you need to do is sign up and record your fitness activity (not just running) between May 1 and June 30, 2017, and you’ll receive an electronic race bib, medal, and a digital goody bag.

Also, please take the opportunity to come to the IFT booth and meet with staff and volunteer leaders to learn about what IFT offers, the Certified Food Scientist credential, the new membership model, professional development opportunities, and how you can become more involved. We also want to hear from you as members about your professional needs and how we can serve you better. And be sure to note that the ever popular food expo starts on Monday instead of Sunday as in years’ past.

This issue of Food Technology offers a deep dive into all of the exciting programming and events taking place at IFT17 this summer, but remember you are “going with purpose.” The event only works because of people like you who come together to share their passion for the science of food and for the profession. Look forward to purposeful conversations, meaningful connections, and thought-provoking ideas. We may be in the desert this year, but I can guarantee that your thirst for all things food science will be quenched. I hope to see you at IFT17!

John Coupland, PhD, CFS
IFT President, 2016–2017
Professor of Food Science, Pennsylvania State University, University Park, Pa.
[email protected]
@JohnNCoupland