Special Presentations

General Session: CEO Panel - Is Big Food, Bad Food?

CEO’s Alan D. Wilson, McCormick Company, and Javed Ahmed, Tate & Lyle, and an invited CEO from a major food chain sector will discuss and debate questions that impact the global food system.

Alan D. Wilson, McCormick Company

General Session: Women in Food Science Business Panel

Explore the changing roles of women in the food industry while celebrating the accomplishments of women in food science! Join the panelists below as they share insights on how they overcame challenges within their own careers.

  • Catherine Woteki, Ph.D., Under Secretary for Research, Education & Economics, U.S. Department of Agriculture.
  • Sara Mortimore, Vice President Product Safety, Quality Assurance and Regulatory Affairs, Land O’Lakes, Inc.
  • Liz Myslik, CEO, Fresca Brands, EVP, brand management, Fresca Foods, Inc.

General Session: Futurist Mike Walsh

Futurist and renowned author Mike Walsh will share emerging trends and technologies, as well as shifts in consumer behavior, and how these disruptive changes are likely to impact the food industry. The first 750 attendees will receive Mike’s book, “The Dictionary of Dangerous Ideas.”

Mike Walsh

General Session: FutureFood 2050: The Art of Producing a Science-Based Documentary

Learn about the making of IFT’s new documentary film, “Food Evolution,” from Oscar nominated director Scott Hamilton Kennedy, and get an insider’s preview of the film prior to its release.

Featured Lectures

Mark Post, MD, Ph.D.
Chair of Physiology; Vice Dean of Biomedical Technology, Maastricht University

Sunday, July 12  |  4:00 - 4:45 p.m.

Dr. Post will share his experience in developing the world’s first lab grown beef (made from stem cells) to address the global need for more sustainable meat production.

Mark Post, MD, Ph.D.

Mark L. Heiman, Ph.D.
Vice President and Chief Science Officer for MicroBiome Therapeutics

Monday, July 13  |   4:00 - 4:45 p.m.

Dr. Heiman will discuss his research into the way food and food ingredients modulate the GI microbiome.

Mark L. Heiman, Ph.D.