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Institute of Food Technologists

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A current perspective on the research and developm... Tropical fruits of commercial interest; Commercial... Jonathan CRANE, Jim SHEPPARD, Elhadi YAH...
A historical perspective on freezing and refrigera... History of food freezing; Process parameters influ... Dennis HELDMAN, Paul SINGH, Jeff PLASTER...
Acrylamide in foods Prevention and mitigation strategies; Health effec... Michael PARIZA, James COUGHLIN
Addressing the quality value of organic foods to s... Growth prospects in the global organic food indust... Katherine DIMATTEO, Grace MARROQUIN, Cha...
Advances in sensory science research Factors influencing consumer choice of organic who... Angela MUETHER, Susan BELLEVILLE, Chow M...
An outsider's roadmap to launching a successful pr... Understanding and meeting the needs of the fickle ... Heather DUPRE, Judith LINDSEY
Antimicrobials The effect of sodium lactate and sodium diacetate ... Claudia ALVARADO-OSUNA, Yingying XU, Xiu...
Applications in active packaging Composition/processing/structure/property relation... Per Nielsen, Kit YAM, Yachuan ZHANG, Yi ...
Aquatic food products oral session: Technological ... Common mistakes in HACCP in Alaska seafood; Ethano... Gong CHEN, Liz BROWN, Fanbin KONG, Juan ...
Avian influenza: The CDC Perspective Avian influenza: The CDC Perspective, Richard A Sc... Richard Schieber, MD, MPH
Carbohydrates: analytical chemistry and functional... Probing the boundaries of miscibility in model car... Yu ZHANG, Didem ICOZ, Ying LEE, BALJIT G...
Carbohydrates: Starches & cereals - chemistry and ... Molecular structure, composition, and physicochemi... Heejung AN, Orasa SURIYAPHAN, Zihua AO, ...
Citrus industry - health aspects Managing blood pressure: Getting help from orange ... Filomena VALIM, John MANTHEY, Gail RAMPE...
Concept development for a global foodservice indus... Global trends of retail food operations and proces... Frank ORTHOEFER, Bill LAYDEN, Brittany K...
Conceptual and mathematical description of the foo... The role of bioburden or initial contamination lev... Richard WHITING, Guy SKINNER, Raymond CA...
Countering food bioterrorism: A reality-based exer... Workshop Speaker, Rita Goodell IFT06-0154 Rita Goodell
Current market trends in health & wellness and how... Delivering health & wellness -- The narrowing gap ... Sally KAY, Jeff HILTON, Daniel BEST, Mar...
Dairy foods oral session 1 (cheese and cultures) Discrimination of Swiss cheeses based on ripening ... Chenbo WANG, Jeroen Wouters, Nurcan KOCA...
Dairy foods oral session 2 (milk and whey) Reduction of photo-oxidation off-flavor through th... Julia FRITSCH, Veronica HERNANDEZ, Todor...
Dairy ingredients - underpinning science, commerci... Science and technology that underpins new dairy in... Raphael JIMENEZ-FLORES, Barbara DAVIS, M...
Dehydration options - new developments offer new c... Vacuum belt drying to improve product quality; Lat... Werner KRAUSS, Tom BARBER, Hans SCHMID
Emerging foodborne pathogens/issues - challenges a... Global issues and other factors contributing to th...
Encapsulation & controlled release: Technologies f... Solvent extraction and exchange behavior of microc... Klaas-Jan ZUIDAM, Curt THIES, Steven LAN...
Ensuring the safety of ready-to-eat foods containi... Effect of formulation and processing on microbial ... Lihan HUANG, Andy HWANG, Vijay JUNEJA
Food chemistry oral session 1: Food polymers: Carb... Crystallinity and resistant starch properties of o... Heejung AN, Caodi FANG, Jill WINKLER, Ja...
Food chemistry oral session 2: Flavors, antioxidan... Thermodynamics of flavor adsorption on individual ... Didem ICOZ, Zhiliang HUANG, Li-Fei WANG,...
Food Defense - Historical perspectives and future ... The bottled water industry's approach to assuring ... Bob HIRST, Richard RYAN
Food defense awareness training Vulnerability Assessment and Potential Preventativ... Cory Bryant
Food drug interactions: Role of nutraceuticals and... Food fortification and drug interactions, Guy W AM... Guy AMSDEN
Food fortification in developing countries Micronutrient malnutrition: Global prevalences and... Dennis MILLER, Ziauddin HYDER, Sean LYNC...
Food microbiology division lecture and business me... Effects of growth temperature and media compositio... Taejo KIM, MANOJ KUMAR MOHAN NAIR, John ...
Formulating food ingredients for a global market: ... Overview of world market and food regulations; The... John HOWLETT, Steven BRAUN, Kazunori MAW...
Formulating foods for mental energy Mental energy: Defining the science; Regulatory co... Patrick O'CONNOR, Robert EARL, Susan BOR...
Fruit & vegetable products Quality of strawberry slices dried with a sequenti... Franco PEDRESCHI, Hosahalli Ramaswamy, N...
Functional foods for women's health Overview of gender-related health issues as functi... Rebecca COSTELLO, Ioana CARABIN
Getting more nutrition out of each calorie: And ex... Bringing the pyramid to life with a new nutrient d... Eileen KENNEDY, D.Sc., R.D.
Global food safety & quality conference- Food Safe... Food Safety for the Small and Medium Rural Enterpr... Carmela VELAZQUEZ, Thomas TRAUTMAN
Global harmonization of food regulations: Realitie... Food processing aids: Challenges and opportunities... Larry KEENER, Charles MANLEY, Maya PINEI...
Global progress, acceptance and sustainability of ... Future outlook and next generation of biotech crop... Kim MAGIN, Fran SMITH, Peggy ROCHETTE
Global supply chain quality and food safety manage... Overview of ISO 22000 and international supply cha... John SURAK, Steven WILSON, Rick STIERS, ...
Glycemic health, type 2 diabetes and functional fo... Glycemia: Health implications; Chromium (III) comp... Samuel CROCKETT, Coni FRANCIS, Debasis B...
Good manufacturing practices for food allergen con... IFT FDA task order 2: Industry approaches to contr... Cory BRYANT
High oleic, trans-fat free oils for superior fryin... The technology behind modified, trans-free oil pro... Roman PRZYBYLSKI, Brent ZACHARIAS, Patri...
IFT’s recent science reports Antimicrobial resistance: Implications for the foo... Mike DOYLE, Cory BRYANT, Patricia MURPHY...
Information for food scientists: The road map Information for food scientists: The road map, Jer... Jeremy SELMAN
Innovative chlorine dioxide interventions for ensu... Mechanisms of Bacillus subtilis spore resistance t... Michelle SMITH, Peter SETLOW, Larry BEUC...
International division oral session: Global analyt... Division Lecture: Challenges of Food Safety in Chi... Elvira Gonzalez de Mejia, Zhiyuan DAI, Y...
Intervention strategies for control of E. coli O15... Overview of natural antimicrobials for application... Vijay JUNEJA, Parthiban MUTHUKUMARASAMY,...
Intestinal health: Benefits and consumer acceptanc... The role of dietary fiber in maintaining intestina... Daniel GALLAHER, Robert RASTALL, Linda G...
Keeping it fresh - dealing with threat in the glob... Combating food threats with irradiation; Promoting... Michelle SMITH, Brendan NIEMARA
Marketing and management An updated summary of current bioterrorism and foo... Nancy CHILDS, Fayçal BELLATIF, Barbara R...
Mechanisms, evaluation, and application of antioxi... Chemistry and kinetics of antioxidants in foods; A... David MIN, Leif SKIBSTED, Ronald PRIOR
Metabolic engineering of food ingredients Metabolic engineering as a route to food ingredien... Doug CAMERON, David NUNN, Liang-Shiou LI...
Microbial modeling & detection Estimating microbial toxin production using predic... Karina MARTINO, Stanley BRUL, Amber SCAR...
Moving forward with health claims Objectives and accomplishments of an ideal regulat... Barbara PETERSEN, Diane BIRT, Roger CLEM...
Muscle foods Utilizing whey proteins in regular, reduced fat, a... Luis MARTINEZ, Ghadeer MEHYAR, Hilary SE...
Nanotechnology for improved detection of bioterror... Nanotechnology and the NNI: Chemical/biological/ra... James MURDAY, Larry BRANEN, David BRITT,...
Nanotechnology in the delivery of bioactive compou... Designing nano-encapsulation systems for the deliv... Lekh JUNEJA, Harjinder SINGH
New products & technologies: Innovations in functi... A new multifunctional food acidifier with little o... Jonathan HOPKINSON, François CORMIER, Go...
New products & technologies: Innovations in nutrit... Introducing PureLo®: BioVittoria Limited's new pro... Ronald KORSTANJE, Jerzy ZAWISTOWSKI, Ant...
New products & technologies: Innovations in proces... Amberlite™ FPX66 “is a new and superior adsorbent ... Cristian BARCAN, David BAKER, Chuck OFFU...
Nonthermal processing oral session: Physical and b... Foaming structure and its properties of defatted j... Subba Rao GURRAM, Roberto Chamul, Warasa...
Nonthermal processing oral session: Vitamin and mi... Vitamin stability under high pressure processing: ... David GEVEKE, Jie WEI, Indrawati OEY, As...
Nutraceuticals & functional foods oral session 1 Epigallocatechin-3-gallate (EGCG) reduces PC-3 pro... Farzad DEYHIM, Mohamed RAFI, Daniel ALBR...
Nutraceuticals & functional foods oral session 2 The role of lutein fortification in the protection... Casey PHILBIN, John SZPYLKA, David VAN E...
Nutraceuticals applied to extend health effects of... Components in seafood with high nutritional value;... Mercedes CARECHE, Joop LUTEN, Ivar STORR...
Ohmic heating: New technological developments spur... Overview of ohmic heating applications in food pro... Antonio VICENTE, Michele MARCOTTE, Luc F...
Point counterpoint: Where science meets funding Panel speaker- point counterpoint: Where science m... Jochen WEISS, Anna PALMINSANO, Lenore CL...
Prebiotics in health promotion Prebiotics - Past, current, and future; Oligosacch... Marie-Helene Saniez, Nicholas ROZZI, Ph....
Progress in reducing the pale, soft and exudative ... Genetic perspectives of PSE-type meat in poultry; ... Robert VIMINI, Jerry CANNON, Andrej SOSN...
Protecting your innovation: Obtaining, maintaining... Preventive care: Standardizing protective research... Randolph HUIS, Ryan O'DONNELL, John O'MA...
Safe and wholesome aquaculture products on the cre... Division Lecture: Overview of aquaculture food qua... Gary JENSEN, George CHAMBERLAIN, Torger ...
The big 3: Incorporating three key perinatal nutri... The big 3 for mom and baby: The importance of calc... James MCGREGOR, M.D., CM - USA, Migue DE...
The cutting edge: Innovative ideas to engage stude... Learning about the food industry through the opera... Lisa MAUER, Robert SHEWFELT, Yao-wen HUA...
The food packaging division presents a forum to di... The future of food packaging research; The future ... Bruce WELT, Kay COOKSEY
The health benefits of fermented foods Once a staple: Why beer is still good for you; Nut... Dan FUNG, Charles BAMFORTH, Rosa ROLLE, ...
The hunt for bioterrorism records: A case study Overview of FDA's recordkeeping rule under the Bio... John ZINCANI, Leslye FRASER
The prospects of edible films in the food industry New concepts with edible films & coatings; Recent ... Pretima TITORIA, Tara MCHUGH, Caroline C...
Tree nuts: Nutraceuticals, phytochemicals, and hea... An overview: Nutrition in a nutshell; Update on al... Karen LAPSLEY, Toshiyuki FUKUDA, Maureen...
Where are our future food scientists?: Successful ... Recruitment of Food Science Students--a Marketing ... Joseph HOTCHKISS, Suzanne NIELSEN, Debbi...
Whey protein: Physiological effects and emerging h... Interaction of exercise and whey protein to promot... Robert WOLFE, Wayne CAMPBELL
Why do people eat?: Drivers of food intake behavio... Sensory perception of food: Sensory system integra... John DE CASTRO, Dennis DRAYNA
Why do people eat?: Factors contributing to obesit... Mechanisms underlying craving: Impact on obesity; ... Mark FRIEDMAN, Marcia PELCHAT, Richard M...
Your role in food allergy management: From communi... Understanding food allergies; Challenges for the f... Tony FLOOD, Christine BRUHN

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