Food safety, nutraceuticals (foods or food-related substances of potential medicinal or health benefit), emerging technologies in food processing, product development, and packaging are major topics of the four-day technical program at the Georgia World Congress Center. Other areas of emphasis include biotechnology, global food laws and regulations, food chemistry, quality enhancement of meat and poultry, fruit and vegetable products, and sensory evaluation.
General Colin L. Powell, USA (Ret.), 12th chairman of the Joint Chiefs of Staff, U.S. Department of Defense, will be the keynote speaker for the meeting's Opening Session on Sat., June 20 at 8 PM in the World Congress Center ballroom. In his speech, "The Management of Crisis & Change," he will discuss leadership and volunteerism in America, chronicling his life from childhood in the South Bronx, N.Y., to his distinguished military career to his retirement and philanthropic endeavors.
The technical program, open from 9 AM to 5:30 PM June 21-23 and from 9 AM to noon on June 24, will feature more than 1,200 presentations of scientific papers as well as informal discussions of key food issues. Hot Topic Sessions include "Food Safety Paparazzi," which will examine the impact of food safety media coverage on consumers, the government, educational organizations, and the food industry; "Food for Health: Dr. Jekyll or Mr. Hyde?," which will look at the pros and cons of health claims, the relationship between foods and aging, and the use of technology to enhance the health benefits of food; and "Who's on First? The Ever-Changing Work Environment," which will address the business aspects of today's global food industry.
The technical program will also feature three new product and technology sessions, special forums on timely topics, four video theaters, and the IFT Student Association Product Development Competition. Student finalists will be judged on June 21-22 for the competition, which will include oral presentations, taste panels, and poster exhibitions.
IFT's FOOD EXPO will be open from noon to 5:30 PM June 21 through 23 and from 9 AM to 12:30 PM on June 24. It will include more than 2,400 exhibit booths* displaying the latest in food products, ingredients, equipment, processes, and services. IFT Executive Director Daniel E. Weber projects that around 20,000 visitors from all over the globe will attend this year.
On June 19 and 20, prior to the Annual Meeting & FOOD EXPO, IFT will conduct a Basic Symposium on the latest developments in flavor chemistry as well as seven continuing education short courses. Programs will address innovative product development (June 20 only); beverage production and technology trends; sanitation and compliance with good manufacturing practices; product traceability, recoveries, and recalls; regulatory approval for food ingredients, nutraceuticals, and dietary supplements; intellectual property law; and healthful food ingredients.
"With a wide variety of programs to address emerging food science and technology issues, IFT's 1998 Annual Meeting will be the key to a world of opportunity for food professionals and may even be their key to success," said IFT President Mary K. Wagner.
For more information on technical programs, visit IFT's web site at <www.ift.org>.
*For a list of exhibitors to date, contact Joan Finn at (312) 782-8424 or <jmfinn@ift.org>.
Founded in 1939, IFT is a non-profit scientific society with 28,000 members working in food science, technology and related professions in industry, academia and government. As the society for food science and technology, IFT brings sound science to the public discussion of food issues.