Newswise — The following news briefs are from the Institute of Food Technologists® (IFT®), a nonprofit scientific society with members working in food science, food technology, and related professions in industry, academia, and government. The briefs are derived from the Journal of Food Science and Food Technology magazine. The monthly media update also includes information on science and policy and IFT events.
IFT Annual Meeting & Food Expo Register now for the IFT Annual Meeting & Food Expo 10 conference July 17-20 at McCormick Place South in Chicago, IL. The IFT Annual Meeting & Food Expo is the ONLY annual event that brings together professionals and experts from academia, industry and government who focus on both the science of food and the business of food. You'll learn about the very latest trends, the newest products, and the most recent scientific innovations on food.
Credentialed media receive complimentary registration. Visit http://www.am-fe.ift.org/cms/?pid=1000090 for more information or contact Mindy Weinstein [email protected], 312-604-0231 to register. ________________________________________IFT 10 Annual Meeting Scientific Program HighlightsYou will have an all-access pass to many dynamic programs and events covering food science, health and nutrition, including our Scientific Program, THE global forum for food scientists, food technologists, and food industry professionals interested in the science of food. There are more than 100 educational sessions and 1,500 poster sessions. Below is a small sample of Scientific Program session highlights that we think might be of interest. Register for free here!
Daniel Pink to Deliver Keynote AddressDaniel Pink, best-selling author of the book, A Whole New Mind, uses four decades of behavioral research to reveal why the traditional approach to high performance backfires on most organizations.
Emerging Health Benefits of Coffee: Recent Advances in Epidemiologic and Experimental KnowledgeParticipants will learn about the emerging research linking coffee consumption and lowered risk of type 2 diabetes as well as the potential benefits of coffee toward cognitive and neurodegeneretive diseases.
Communicating the Contributions of Processed Foods and Addressing Public PerceptionsParticipants will hear highlights from a new IFT scientific review article that addresses the vital role of food science and technology in feeding the world, addressing food safety challenges, and helping Americans meet Dietary Guidelines.
The Brave New World of Fiber: New Functional Applications, Simplified Measurement, Labeling and HealthThis session will describe innovative functional application of fibers, interpretation of new analytical methodology to be used for labeling of fibers and provide the latest update on the nutritional and health aspects of fibers.
Panel Discussion: "Clean" food labeling & "sustainability" benefit claims: What do consumers want? What are the legal requirements? What if compliance is not enough?This session will identify what consumers look for on product labels, including statements such as "all natural," "organic," "no antibiotics," "no GMO ingredients," "free range," and "locally grown" and will outline legal and regulatory requirements around product labeling and ingredient statements.
Big Possibilities: Nanoscale Science and FoodIFT’s International Food Nanoscience Conference titled Nanomaterials: Safety and Regulations, Government Investments, and Industry Needs, is a one-day conference held on July 17. This conference will address nanotechnology innovations, the rapid growth of potential applications of nanoscience in the food industry and the increased knowledge of the safety/risk implications to human health and the environment. ________________________________________Day in the Life of a Food ScientistAre you curious about what it’s like to have a career in food science? Follow IFT member Michele Perchonok, Advanced Food Technology Manager at NASA, and members of the food science team in Houston, Texas, as they guide us through their work in the Space Food Systems Laboratory, and describe their role in conceptualizing and preparing food for successful missions in space.
Watch the video here: http://www.ift.org/knowledge-center/learn-about-food-science/become-a-food-scientist.aspx________________________________________Have You Seen ePerspective?In a new ePerspective article, Roger Clemens, Associate Director of Regulatory Science at the University of Southern California, discusses an important framework for biomarkers and surrogate clinical endpoints upon which the food industry, in collaboration with research organizations, can validate and qualify useful and credible biomarkers of disease risk reduction through foods, food components, and lifestyle. These efforts will assist in substantiating persuasive health claims for the future.
http://foodtecheperspective.wordpress.com ________________________________________Knowledge and LearningIFT Knowledge and Learning offers a variety of webcasts on a variety of food science topics. Naturally-Derived Food Preservatives: The World is Not EnoughJune 23rd, 201012:00 – 1:30 p.m. CSTThis webcast provides an overview of solutions to attenuate those concerns by providing an alternate strategy for food processors.
There are regulatory and safety concerns with currently approved food preservatives. This webcast provides an overview of solutions to attenuate those concerns by providing an alternate strategy for food processors. Academic and industrial speakers will highlight current development on the status and prospects.
Credentialed media receive complimentary registration. Visit http://www.ift.org/knowledge-center/learn-online/live-webcasts/naturally-derived-food-preservatives.aspx for more information or contact Mindy Weinstein [email protected], 312-604-0231 to register.
Developing Low Sodium Products: Food Safety & Processing ConcernsJuly 8th, 201012:00 – 1:30 p.m. CSTThis webcast will address the many challenges the food industry must address when reducing sodium.In a recent report, “Strategies to Reduce Sodium Intake in the United States,” the Institute of Medicine concludes that reducing sodium content in food requires new government standards for an accept¬able level of sodium. Legislators at both the state and federal level and others are now calling for the reduction of sodium levels in food.
Credentialed media receive complimentary registration. Visit http://www.ift.org/knowledge-center/learn-online/live-webcasts/developing-low-sodium-products.aspx for more information or contact Mindy Weinstein [email protected], 312-604-0231 to register. ________________________________________Need an Expert? IFT Offers Experts in the Field of Food Science & Technology
As the authoritative voice of food science and technology, the Institute of Food Technologists contributes to public policy and opinion at national, state and local levels. Our IFT Speakers Bureau experts deliver credible insight and commentary to media worldwide, bringing sound science to the discussion of food issues. IFT would like to introduce two of its experts to answer any of your food science, food safety, public policy and food technology queries. To get in touch with these experts, please contact IFT Director of Media Relations, Mindy Weinstein, [email protected], 312-604-0231.
Dr. Carl WinterDr. Carl Winter is the Director of the Food Safe Program and an Extension Food Toxicologist in the Department of Food Science and Technology at the University of California at Davis. He holds a Ph.D in Agricultural and Environmental Chemistry and his research has focused on pesticide residues and naturally occurring toxins in food. Dr. Winter gives more than 50 news media interviews annually and has frequently been invited to testify before the U.S. Congress on pesticide/food safety issues. He currently serves as a member of the United Nations/World Health Organization’s Joint Expert Committee on Food Additives and frequently talks on science-based food safety education.
Anuradah PrakashAnuradah Prakash is a Professor of Food Science and Nutrition and Director of the Food Science Program at Chapman University, Orange, California. She has expertise in the areas of food processing and preservation, specifically microwave processing and food irradiation. Prakash’s current research focus is on the use of various technologies to enhance the safety and shelf-life of fresh-cut fruits and vegetables and ready-to-eat meals. ________________________________________About IFT The Institute of Food Technologists (IFT) exists to advance the science of food. Our long-range vision is to ensure a safe and abundant food supply contributing to healthier people everywhere. Founded in 1939, IFT is a nonprofit scientific society with members working in food science, food technology, and related professions in industry, academia, and government. IFT champions the use of sound science across the food value chain through knowledge sharing, education, and advocacy, encouraging the exchange of information, providing both formal and informal educational opportunities, and furthering the advancement of the profession. IFT has offices in Chicago, Illinois, and Washington, D.C. For additional information, please visit ift.org.
© 2010 Institute of Food Technologists
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