Largest Gathering of Food Professionals to Convene in New Orleans, June 11-14
CHICAGO, May 13, 2011 /PRNewswire-USNewswire/ -- Food professionals from all over the globe will be gathering together in New Orleans for the Institute of Food Technologists' 2011 Annual Meeting & Food Expo®. This is the only annual event that brings together professionals involved in both the science and the business of food — experts from industry, academia and government. With more than 900 companies exhibiting, this event showcases the largest, most diverse collection of food ingredient, equipment, and packaging suppliers from all over the world.
The Annual Meeting & Food Expo is on schedule, and we're expecting another great event that combines both unique networking and educational opportunities. Attendees will get to see, smell, taste and experience the latest food products and innovations first hand.
View the video to see why people are going to the IFT Annual Meeting & Food Expo®.
In regards to the Mississippi River flooding, New Orleans city officials are working closely with the Army Corps of Engineers. A press conference by the Mayor of New Orleans cited no expectation of flooding in New Orleans.
Who: The Institute of Food Technologists is a nonprofit scientific society with over 18,000 members who are engaged in food science, food technology and related professions in industry, academia and government.
When and Where:
June 11–14, 2011
New Orleans Morial Convention Center, New Orleans, Louisiana
100+ educational sessions and 1,200 poster presentations in the following areas:
900+ exhibitors showcasing innovative ingredients, instruments, equipment and services
Keynote Session—Delivering Science: Changing the Image of Food Science in the Marketplace
- Michael Specter, a staff writer for The New Yorker and author of Denialism, How Irrational Thinking Hinders Scientific Progress, Harms the Planet, and Threatens our Lives.
Beacon Lecturers—New this year, two Beacon Lecturer sessions will feature interactive talks by renowned individuals who are leaders in their fields. Each session will include a 30-minute presentation followed by a 15-minute Q&A.
- Vice Admiral Regina M. Benjamin, M.D., MBA, Surgeon General of the United States Public Health Service
- Professor Patrick Wall, Associate Professor of Public Health, University College Dublin's School of Public Health and Population Sciences
Highlights of the 100+ scientific sessions: click on title for full abstracts
- Late Breaking Session—Food after Fukushima: Responding to Radioactive Material as a Foodborne Contaminant
- Rethinking Protein Requirements and Recommendations: Beyond Muscle
- Emerging Science on Herbs and Spices
- Greening of Food Processing and Packaging Technologies
- BPA and its Alternatives: Quantifying the Risks
- Impact of Processing on Food Allergies
- One Year After the Spill and Beyond: Lessons Learned from Gulf Seafood
- Measuring the Effects of Nutraceuticals on Physiological and Cognitive Performance
- The Influence of Politics on Food Regulation
- Sustainable Food Systems: Nutrition and the Environment
- The Role of Food Processors Worldwide in Preventing Iodine Deficiency Disorders
- Savory Flavors—Global Trends, Innovations and Applications
- Understanding the New Federal Menu Labeling Law
- Snacking: Insight and Perspectives on Contributions to the American Diet
- Is There Still a Place on the Table for Refined Grains after the 2010 Dietary Guidelines Advisory Committee Report?
- Reducing Sodium in Foods: Implications for Flavor and Health
New for 2011:
- What's New! New Products and Services Program—An easy way to locate companies showcasing over 250 new products and innovations. Check out the new offerings in advance by downloading products and services listed by product and by company.
- Smartphone Mobile App—Navigate the event from your smartphone. Search scientific sessions and exhibitors, create your own show schedule, use interactive maps, find friends and keep up with event-related social media.
Credentialed media receive complimentary registration.
The Institute of Food Technologists (IFT) is a nonprofit scientific society. Our individual members are professionals engaged in food science, food technology, and related professions in industry, academia, and government. IFT's mission is to advance the science of food, and our long-range vision is to ensure a safe and abundant food supply, contributing to healthier people everywhere.
For more than 70 years, the IFT has been unlocking the potential of the food science community by creating a dynamic global forum where members from more than 100 countries can share, learn, and grow. We champion the use of sound science across the food value chain through the exchange of knowledge, by providing education, and by furthering the advancement of the profession. IFT has offices in Chicago, Illinois and Washington, D.C. For more information, please visit ift.org.
SOURCE Institute of Food Technologists
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