That’s a Wrap for IFT 2019! We want to thank you for visiting us at IFT this year. This year’s conference brought together thousands of like-minded innovators to learn, engage, and collaborate on the latest scientific advancements in the food industry. With the show ending, and things going back to business as usual, we wanted to share with you some of the highlights that stuck out to us!

Top Interests Observed

While food testing was on everyone’s mind, we did see an uptick in questions relating to Labeling and Sensory services. The main discussion points surrounded compliance to the new food labeling law and how to improve product formulation. Mérieux NutriSciences offers a wide variety of labeling and compliance services. Click here to contact us.

 

Scientific Sightings: Non-GMO Management Programs

Mérieux NutriSciences presented the findings of a new study about applying the theories of environmental monitoring to a facility’s GMOs (Genetically Modified Organism) management program.

Development and Application of Environmental Swabbing and Testing Protocol for Bioengineered Foods  by Jiaojie Zheng, Sarita Raengpradub Wheeler, Timothy Freier

 

Involvement and Leadership

We want to give a warm congratulations to our Mérieux NutriSciences Team and their continued involvement in the IFT program:

  • Pam Coleman – President IFT Elect
  • Gillian Dagan – HERB Task Force
  • Erdogan Ceylan – Chair of the Refrigerated & Frozen Food Division
  • Allison Chandler – IFT Emerging Leader Network (ELN) participant

 

Insights From IFT Volunteer Upasana Hariram

As a co-chair of the membership committee and secretary of the Chicago Section (CSIFT), I got to represent the section at the IFT section leadership forum this year at the IFT 19 Feed Your Future annual meeting in New Orleans. It was a great opportunity to be amidst leaders engaging with food scientists by facilitating futuristic content, putting together an experience through events, and creating a community out of intelligent, dedicated experts in the industry.

At IFT 19, I had the privilege of participating on the judging panel for the IFT Student Association DSDC product development competition. Students from all over the world participated and presented their ideas on how to fight malnutrition in developing countries by developing products that are nutritious, produced in a sustainable manner, or used sustainable ingredients. This year the theme was to develop a product keeping in mind at least two goals of the United Nations Sustainable Development Goals or SDGs. Most of the products in this year’s competition were developed based on the goals of responsible consumption and production, and health and well being. All the student teams did an incredible job of providing holistic solutions, delving into the details of their ingredients, product safety, and quality, processing steps, supply chain logistics, product and process economics, and market impact. Interacting with all the students and seeing their products up close at the IFTSA mixer was a wonderful and insightful experience!

I envision wonderful new advances in food and technology being represented through IFT in the coming years and look forward to continuing my volunteer ship with the organization and the quality assurance division.


Thanks again to everyone who took the time to stop by and see us at IFT 2019! Hope to see you next year!

 

Leave a Reply

Your email address will not be published. Required fields are marked *

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>