Chicago, IL—From July 13-16, the Institute of Food Technologists (IFT) will host its annual food science and technology event at McCormick Place in Chicago. IFT FIRST (Food Improved by Research, Science, and Technology) will see top experts from the science of food disciplines across academia, industry, and government convene for three days to discuss the future of food. Guests will have the opportunity to network with members of global food and wellness companies, buyers, and purchasing influencers while attending keynote sessions discussing the latest trending topics across the science of food.
Leading experts
This year's event will feature several noteworthy hosts and panelists, IFT member experts from academic institutions and in leadership positions at several top companies. The event's opening keynote, Michiel Bakker, President of Culinary Institute of America and former head of Google’s global workplace programs including Food at Google, will be hosting Food as Experience Design: Applications in F&B Product Development. Bakker will share the importance of food and beverage businesses to balance profitability with public health and consumer demands and the importance of integrating product and service for enhanced consumer engagement. Other speakers include:
- Jordan Allen (Ingredion)
- Wolfgang Bindzus, PhD (Cereal Partners Worldwide by Nestlé and General Mills)
- Edith DeVita (Mars Inc. and Mars Wrigley)
- Clifford Hall, PhD (South Dakota State University)
- Nitin Joshi, PhD (PepsiCo)
- Jonathan Kershaw, PhD (Brigham Young University)
- K.P. Sandeep, PhD (North Carolina State University)
- Xiaolei Shi, PhD (University of Wisconsin-Madison)
- Fatheema Subhan, PhD (California State Polytechnic University, Pomona)
- Job Ubbink, PhD (University of Minnesota)
Attending guests will also have the opportunity to attend scientific sessions discussing:
- “How Can Improved Consumer Education Foster Sustainable Food Acceptance?”
- “How Can Food Companies Earn Trust While Combatting Misinformation?”
- “Meeting Industry Needs: Recruiting and Retaining Food Science Students”
- “How Do Consumer Perceptions Influence Ingredient Avoidance and Purchasing Decisions?”
IFT will also be giving visitors an exclusive look to its latest development, a new approach to R&D and product development that will transform how food and beverage organizations anticipate and react to consumer trends and preferences. “In every part of the food system, staying attuned to evolving consumer preferences is vital to being competitive and delivering what consumers want and need,” commented IFT CEO, Christie Tarantino-Dean. “At IFT FIRST, you can expect a wide range of content—from expert-led scientific sessions to insights-driven programming—that will help attendees anticipate market shifts and spark the innovation necessary to lead the future of food.”
For more on the upcoming IFT FIRST show including registration information, please visit iftevent.org
