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A comprehensive, user-friendly predictive tool for... The prediction of hazards is at the heart of food ... Amit Halder, Ashim Datta, P. Davidson
A new paradigm of saturated fats Since the 1970’s, saturated fat has been called th... Gary Taubes, Eric Westman, David Klurfel...
Applications of ultrasound in food processing and ... The applications of ultrasound in the food industr... Osvaldo Campanella, Svetlana Zivanovic, ...
Aquatic Food Products division oral session -null- IFT08-0275 Angee Hunt, Jirawat Yongsawatdigul, Panc...
Assessing the sustainability of packages designed ... The concept of sustainability is inherently comple... Matt Realff, Kaye Cooksey, Claire Sand
Bioactive components of mushrooms of nutritional o... Four presenters will discuss the components and th... Lana Zivanovic, Nancy Dubost, Robert Bee...
Bridging the world of flavor chemistry and sensory... The presentations from this session will include t... Michael Qian, MaryAnne Drake, David Zyza...
Capacity building and public-private partnership f... To relieve agrarian distress, create new opportuni... Vijay Sood, Zaheer Baber, Vishweshwaraia...
Carbohydrate and Fermented Foods -null- IFT08-0295 Yu Zhang, Falguni Chauhan, Ali Asghar, N...
Carbohydrate division oral session -null- IFT08-0202 Junhui Huang, Brenda Jennings, Cliff Ril...
Carbohydrate division paper competition -null- IFT08-0203 Stephen O'Brien, Ellen Rees, Yumin You, ...
Carbohydrates and digestive health 2 Carbohydrates are a diverse set of compounds that ... George Tzortzis, Jan Delcour, Jan Knol
Carbohydrates and digestive health I Carbohydrates are a diverse set of compounds that ... Bruce Hamaker, Joanne Slavin, Mercedez L...
Career development 101: Getting and keeping your d... Whether you are a freshman, graduate student or a ... Donald Coffey, Elizabeth Reutter
Career development 102: What’s next for me after g... Food science and food science related areas are no... Tom Nack, P. Michael Davidson, Brian Far...
Challenges in citrus: Emerging diseases and effect... Huanglongbing (HLB), or citrus greening, was first... Greg McCollum, Jan Narciso, Richard Snyd...
Changes proposed by Alcohol & Tobacco Tax & Trade ... The Alcohol and Tobacco Tax and Trade Bureau (TTB)... Julie Arthur, Rachel Sanderoff
Cold chain integration: Opportunities and innovati... To achieve cold chain integration, it is important... Daryl Lund, Petros Taoukis, Dennis Heldm...
Cold plasma: An emerging technology for food proce... Ensuring the safety and security of foods is a pri... Faith Critzer, Shaobo Deng, Brendan Niem...
Collaborative learning: Classroom environments tha... Graduates in food science must be able to collabor... Robert Shewfelt, Enrique Palou
Colloidal and nanoparticle systems for improving f... Encapsulation of antioxidants, vitamins, and other... Nissim Garti, Edgar Acosta, Qingrong Hua...
Consumer research meets innovation: A decade of co... In an era of emerging technologies and growing pub... Roger Clemens, Susan Borra, Christine Br...
Consumers' refrigerators: A danger zone? The popularity of convenience foods has led to inc... Sheryl Cates, Sandria Godwin, FurChi Che...
Co-products of ethanol plants: food application, a... The increase in ethanol production, along with the... Troy Lohrmann, Matt Frederking, Charles ...
CSI New Orleans: The role of milk proteins in dair... There will be a fundamental update concerning case... Thom Huppertz, John Lucey, Michel Britte...
Dairy and weight management: Bridging the gap betw... This session will begin by discussing consumer per... Sylvia Rowe, Marta Van Loan, Kimberlee B...
Designing and delivering whole grains with enhance... Considerable research suggests whole grains reduce... Len Marquart, Rui Hai Liu
Development of a system to assure the safety of im... Recently, there has been much discussion regarding... James Coughlin, Darryl Sullivan, Robert ...
Distance learning: Course and program development Distance learning is increasingly being used by fo... Jeff Culbertson, John Rupnow, J. Scott S...
Education oral session -null- IFT08-0195 Megan Lang, Keiko Goto, Robin Connelly, ...
Emerging techniques for the rapid analysis of chem... This session will focus on efficient sample prepar... Megan McGuigan, Brian Shofran, Ray Marsi...
Ensuring customer food safety in daily retail food... Foodborne illness continues to be a serious threat... Shirley Bohm, John Folse, Gideon Zeidler...
Ensuring the chemical safety of imported food prod... This symposium will provide a global perspective o... Gale Prince, Joseph Scimeca
Environmental and sustainability product labeling As the interest and implementation of environmenta... James Fava
Fatty acids in our foods: New frontiers in health ... This session will provide an overview on the scien... David Dzisiak, Pat Kearney, David Shockl...
Food Chemistry -null- IFT08-0297 Patricio Lozano, Martha Santoso, Amir Ma...
Food Chemistry oral session 1 -null- IFT08-0290 Isaac Ashie, Virginie Kapchie, Magdi Mos...
Food Chemistry oral session 2 -null- IFT08-0291 Soottawat Benjakul, Reddy Yettella V Ram...
Food Chemistry oral session 3 -null- IFT08-0292 Mengshi Lin, Sarah Reiner, Gloria Garzon...
Food Engineering -null- IFT08-0298 Rabiha Sulaiman, Pawan Takhar, Prabhat K...
Food Engineering: Food process engineering -null- IFT08-0188 Mohammed Saleh, Jasim Ahmed, Vishwesh Ke...
Food Engineering: Modeling and simulation -null- IFT08-0187 Dharmendra Mishra, Kiran Vyakaranam, Dee...
Food Engineering: Processing and kinetics -null- IFT08-0189 OonDoo Baik, Tanuj Motwani, Vishal Jain,...
Food forensics: Solving the mysteries of food cont... Contamination is a threat to product integrity and... Larry Platt, Melanie Neumann
Food Microbiology -null- IFT08-0299 Dan Xiao, Anup Kollanoor Johny, Canglian...
Food Microbiology division lecture & business meet... -null- IFT08-0286
Food Microbiology: Z. John Ordal Student Competiti... -null- IFT08-0199 Mary Anne Roshni Amalaradjou, Michele Ma...
Food Packaging oral session -null- IFT08-0180 Ana Cristina Vega Lugo, Mila Wihodo, Jia...
Food safety extension: Online food safety communit... The Food Safety eXtension round table session is t... Mark Kantor, Thomas Rippen, Sue Snider
Food Technology trend panel: Developing products f... The basic drivers of food selection—and thus new p... Diane Crispell, Thomas Vierhile, Laurie ...
French paradox revisited: Wine, grape seed proanth... Resveratrol, found abundantly in grape skins and r... YoungJoon Surh, Arthur Klatsky, Nilanjan...
Frontiers on carbohydrate research: Research theme... Notions of carbohydrate as a macronutrient for cal... Tom Luallen, SeungTaik Lim, Robert Rasta...
Fruit & Vegetable Products -null- IFT08-0301 Ruyi Wu, BIN Zhou, Maria Plaza
Fruit & Vegetable products oral session 1: Quality... -null- IFT08-0194 Romina Pedreschi, Daniel Reese, Brendan ...
Functional foods in the 21st century: Delivering o... Consumers in the 21st century are demanding “mirac... Mary Ann Augustin, Ross Crittenden, Niss...
Functional foods, nutraceuticals & smart packaging... Expanding health and wellness markets and increasi... Tim Fealey, Sarah Taylor Roller, JD, RD,...
Functionality and nutritional benefits of new diet... As emerging clinical research continues to undersc... Sakharam Patil, Isameldin Hashim, Cal Ke...
Global perspectives on dairy products and processi... Four international experts will each give a 15-min... Veronique LaGrange, Helen McDonald, Mart...
Global regulations on nutraceutical and functional... Nutraceuticals is neither defined as food nor drug... George Burdock, Dilip Ghosh
Green food production: Innovation, issues, and imp... Food production involves tremendous use of natural... Rafael Auras, Robin Morgan, Jim Green, M...
Historical developments of novel and nonthermal pr... Nonthermal processing technologies are a significa... Howard Zhang, Darren Bates, Alfredo Rodr...
Human centered design for food: Facing the obesity... Each year, thousands of new food products are laun... Lauren Shimek, Gabriel Trionfi
IFT's Impact on Food Standards and Regulation IFT08-IFSR
Improving public health through product innovation... The purpose of this symposium is to demonstrate ho... Johanna Dwyer, D.Sc., R.D., James Hill, ...
Inactivation and survival: Escherichia coli O157:H... -null- IFT08-0200 Anu Charles, Juan Silva, Dana Pierce, Di...
Information for food scientists in 2008: The good,... As the world of food science becomes ever more com... Jeremy Selman
Innovation in numerical modeling of emerging techn... This session will discuss how computational fluid ... Pedro Sanz, Cornelia Rauh, Pablo Juliano
Innovation in numerical modeling of emerging techn... This session will discuss how numerical modeling c... Kai Knoerzer, Peter Fryer, Juming Tang
Innovation through the European approach to nutrit... Nutrition research in Europe is continuously devel... Fabiola Dionisi, Jozef Goossens
Innovations in high pressure processing -null- IFT08-0197 George Flick, Jr, Alexander Mathys, Phil...
Instrumental aroma & taste analysis with electroni... In the food and beverage industry, flavor and tast... JeanChristophe Mifusd, Raul Desales Gale...
International connectivity to strengthen the globa... International connectivity is a key element to bol... Rosie Maguire, President SAAFOST, V. Pra...
International division & technical oral session -null- IFT08-0278 HeinzDieter Isengard, Wenyi Wang, Vermon...
International Food Nanoscience Conference This annual event examines the incredible potentia...
International opportunities to improve public heal... Adherence to a strong compendial monograph standar... Andrew Ebert, Dan Folmer, Manfred Luetzo...
IP commercialization: USDA/university/industry int... Intellectual property stimulates and protects inno... June Blalock, David Conrad, Laurie Keele...
Lessons learned from Hurricanes Katrina and Rita t... The city of New Orleans and surrounding areas expe... Gina Eubanks, Fatemeh Malekian, Poppy To...
Linking consumer insight with sensory, material an... With constantly increasing consumer demands, devel... Jacqueline Beckley, Mary Anne Drake, Sus...
Listeria monocytogenes control in ready-to-eat mea... Listeria monocytogenes contamination of ready-to-e... Janell Kause, Patricia Kendall
Listeria monocytogenes control in ready-to-eat mea... Listeria monocytogenes contamination of ready-to-e... Loren Lange, Timothy Freier, John Sofos
Managing the recall crisis If the food processor is to survive a recall crisi... David Miller, Lawrence Platt, S.N. Jhave...
Manfred Kroger graduate competition in dairy foods -null- IFT08-0181 Cosmin Beliciu, Adrienne Roach, Michelle...
Marketing & Management oral presentations -null- IFT08-0198 Robert Post, Lorraine Niba, Nancy Childs
Meat chemistry, composition and safety -null- IFT08-0279 Amanda Teets, Robert Ward, Hakan Benli, ...
Meat texture, color, flavor and processing -null- IFT08-0186 Young Lee, Rajitha Kolli, Dennis Price, ...
Microbiology of produce consumed fresh: Current kn... The recent outbreaks associated with the consumpti... Sadhana Ravishankar, Alejandro Castillo,...
Minimally processed foods and their safety: Opport... The global increase in urban populations, often ac... John Larkin, Huub Lelieveld, Daniel Enge...
Modern approaches in food technology The session gives an overview about actual fields ... Erich Windhab, Volker Heinz, Emmerich Be...
Moving towards sustainability through carbon footp... Coming soon. IFT08-0309 Stacey Smith, Kyle Tanger, Ellen Feeney
Muscle flexing: Improving in-plant employee traini... As meat safety regulations grow stricter and new p... Jeff Strout, Steve Merrill
Nanoscale science for food: A primer Nanoscale science and technology is rapidly advanc... Hongda Chen, Rickey Yada, Bernadene Magn...
Nanotechnology: FDA regulatory authority, workplac... In past years, IFT has focused on the promise of n... Martin Hahn, George Burdock, Edward Sarg...
New technologies & software solutions for food saf... Guest speakers from industry will discuss advances... Steve Lunetta, Joe Dalluge, Antonietta G...
Nonthermal oral session 1 & division lecturer -null- IFT08-0183 Indrawati OEY, Oliver Schlüter, Daniel F...
Nonthermal oral session 2 & business meeting -null- IFT08-0184 Brijesh Tiwari, Hyoungill Lee
Nonthermal Processing -null- IFT08-0302 Thelma Calix, Qian Sui, Hudaa Neetoo, Wa...
NPT Analytical Methods Session -null- IFT08-0289 John Urh, Michael Rider, Todd Forman, Va...
NPT Ingredients Session -null- IFT08-0294 Leon J. Schurgers, Ph.D Schurgers, Ph.D,...
Nutraceutical & Functional Foods oral session 1 -null- IFT08-0277 Jerzy Zawistowski, Takafumi Kaneko, Bo  ...
Nutraceutical & Functional Foods oral session 2 -null- IFT08-0276 Chikako Shimizu, Yookyung Kim, Richard W...
Nutraceutical product development: The roles of in... Obtaining protection of intellectual property can ... Scott Lloyd, Natasha Bangel, Scott Krygi...
Nutraceuticals and Functional Foods -null- IFT08-0303 ByungWook Yang, Megan Eno, Mo Chen, Marl...
Nutrition components of citrus fruit and juices Orange juice is a natural source of antioxidants, ... Thais Cesar, Kyung Myung, Gene Lester
Nutrition controversies: Moving beyond lab chemica... Concepts related to the presence of antioxidants i... Rui Hai Liu, John Erdman
Obesity and natural intervention Obesity is a global health problem, with about 315... Harry Preuss, Debasis Bagchi
Omega-3 oils: The new functions in functional food... Omega-3 fatty acids are found in seafood, such as ... Fereidoon Shahidi, Colin Barrow, Liangli...
Open innovation: Supplementing R&D resources for b... Growth and sustainability in foods rely upon succe... Teo Sherman, Jon Fredrickson, Cindy Conn...
Organic foods from niche to mainstream: Growth bri... The growth of organic foods is continuing at doubl... Amy Barr, Maryellen Molyneaux, Bill Wolf...
Organic foods: Perceptions vs. reality today and t... The Organic Trade Association reported that the sa... Alex Avery, Steven Ricke, Ph.D., Carl Wi...
Our changing world and the future leaders in the f... In a changing world moving to globalization the cr... John Floros, Yifat Yaniv, Karen Sachs
Package-front nutrition information: Approaches an... Food companies, supermarkets, and academics are de... Lisa Sutherland, Regina Hildwine
Packaging, Food Safety and Quality -null- IFT08-0304 Melanie Downs, Qinchun Rao, Ferdelie Gas...
Paradigm shifts in health communications: When don... A 2007 panel of practicing medical professionals, ... Mary Harris, Wendy Kapsak, Christine Bru...
Pod casts, blogs and YouTube™: Using social media ... This session will explore food safety and risk com... Jerry Bowman, Rachel Cheatham, Katherine...
Probiotics, prebiotics & synbiotics: Translating r... The consumer is increasingly seeking nutrition-bas... Daniel Gallaher, Roger Clemens
Processing technologies for juices and concentrate... The food industry is continuously searching for no... Olga PadillaZakour, Murat Balaban, Andre...
Product Development: Role of high-quality protein ... The benefits of protein are receiving new attentio... Donald Layman, Ph.D., Jackie Newgent, R....
Recent advances in food safety and challenges for ... This symposium will explore current technological ... Jorge Fonseca, John Sofos
Recent advances in food safety and challenges for ... The development in rapid detection systems such as... Martin Wiedmann, George Sadler, Vijay Ju...
Reducing the risks of a recall Safety and quality related recalls are a major cha... Jeffery Cawley, Ann Marie McNamara, John...
Resistant starch: Measurements and health benefits Resistant starch, which is resistant to digestion ... Barry McCleary, Dennis Gordon
Safety of foods processed using four alternative p... Alternative processing technologies such as high p... Sudhir Sastry, Juming Tang, Josip Simuno...
Safety of foods processed using four alternative p... In 2003, USDA-CSREES-NIFSI funded a project on saf... Patrick Dunne, Howard Zhang, Diane Barre...
Science, practice and regulation Nutrigenomics, or nutritional genomics, appears to... Dilip Ghosh, David Castle, Debasis Bagch...
Searching for the fountain of youth: Nutrition int... To date, calorie restriction is the only nongeneti... Don Ingram, Mary Johnson
Section 912: Potential Threat to Food Innovation Tucked into a law recently passed by Congress is a... Diane McColl, Michael Landa
Sensory Evaluation oral session 1 -null- IFT08-0285 Candice Lucak, Lauren Hong, Margaret Hin...
Sensory Evaluation oral session 2 -null- IFT08-0191 Jennifer Balitsis, Young Lee, Stephenie ...
Sensory evaluation where the dragons dwell, part 1... While most practical issues involved with routine ... Jeannine Delwiche, Lee ChristieStapleton...
Sensory evaluation where the dragons dwell, part 2... While most practical issues involved with routine ... Linda Blade, Rebecca Bleibaum, Steven Au...
Setting priorities for food safety: Resources, ris... In a world of expanding food supplies, increasing ... Denis Stearns, Martha Roberts, Steve Otw...
Sodium reduction in processed meats Sodium in processed foods is generating significan... Jeff Spencer
Sour dough fermentation Sour dough fermentation is a traditional and compl... Michael Gaenzle, Markus Brandt, Marco Go...
Soy and dairy proteins: Opportunities to maximize ... The session will cover these topics: Economic envi... Jim Martin, Anand Rao, John Brown, David...
Sushi: Is it a safe and healthy food? Sushi is a Japanese term, indicating the food that... YaoWen Huang, Hong Zhang, Elaine Yan
Sustainability tools for product development Sustainability is the balance of responsible econo... James Fava
Sustainability trends: Reshaping the industry thro... The panel will engage in open dialog regarding the... Suzy Badaracco, Robin Schempp
Sustainable fermented food and beverage practices The proposed 90-minute symposium consists of three... Charlie Bamforth, Allison Jordan
The embedded consumer: Using the consumer as a tea... The marketplace continues to become more and more ... Judy Lindsey, Susan Silver
The integrated approach of food and health researc... Weight management is the key issue in Western coun... Bernold Kemperink, Peter Kok, Henk Hendr...
The prized vanilla flavor: Old challenges, new opp... Vanilla is the world’s most widely used flavor, mo... Rick Brownell, Daphna HavkinFrenkel, Fai...
The right to innovate: What you innovate but don't... How and when does an idea or suggestion become an ... Janet Reed, Wendell Guffey, Hallum Baile...
The safety of ethnic foods in the United States As the population of the United States becomes mor... Kimberly Livsey
The use of carbon monoxide in modified atmosphere ... The use of Carbon monoxide (CO) in Modified Atmosp... Daren Cornforth, Scott Eilert, Ken McMil...
Theme general session: Environmental sustainabilit... Join industry experts as they talk about the envir... Jorge Cuevas, James Ewell, Gene Kahn
Trans fats in foods Trans fats are a focal point for the food industry... Tom Tiffany, Frank Orthoefer, Magdi Moss...
Tropical fruits: Exploring the path to consumer di... Consumer interest in the ever-expanding variety of... Lawrence Wu, Savy DiBenedetto, Stephen T...
Twenty-fifth anniversary of the IFT Biotechnology ... In response to the remarkable advances in the 1970... Dallas Hoover, Roger Beachy
Umami: A taste known throughout antiquity and a ce... Throughout antiquity man has recognized a host of ... Paul Rozin, Nirupa Chaudhari, David Kasa...
Water in foods part 2 This symposium will provide an overview of current... Anthony Fontana
Water in foods part I This symposium will provide an overview of current... Ted Labuza, Victor Huang
What is natural? In the past year or two, there has been a marketin... Ritu Nalubola, Daniel Engeljohn, Regina ...

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