Food Expo Forum, Booth 2490

Sponsored by:Almond Board of California


Preventive Control Rules - Understanding New Record Keeping Requirements and Use of Computerized Systems to Comply with the FDA Food Safety Modernization Act
Please register at http://www.waters.com/ift
 Waters. The science of What's Possible

David Acheson M.D., Partner and Managing Director, Food and Import Safety, Leavitt Partners LLC
Leonard Weiser, Strategic Programs, Waters Corporation
Sunday, July 14 | 12:15 1:15 p.m.

The Preventive Control Rules presentation will provide a short overview of FSMA status with a focus on food safety plans. Requirements around record keeping will be a major focus of compliance and attendees will gain insight into these new requirements and how to become compliant. The Computerized Systesms presentation will discuss how various controls and record retention aspects of the proposed FDA Food Safety Modernization Act can be managed by the use of computerized applications such as document management systems, scientific data management systems, laboratory information management systems and electronic laboratory notebooks.


Business of Product Development - How to Avoid the 9 Major Pitfalls in Food Concept Development
Martha Guidry, The Rite Concept
Sunday, July 14 | 2:00 2:45 p.m.

Great concept development and execution is both an art and a science, whether it is early in the development pipeline or as the product is ready to launch. Martha Guidry, Principal & Owner of The Rite Concept, will share the nine major pitfalls she's seen while working with both packaged food for retail sale and restaurant food and menu development. She will share "real-world" examples to help illustrate the various pitfalls. Attend and gain an understanding of the biggest challenges in food concept development, clearer vision of ownable positioning concepts, and ultimately, applicable ways to develop smarter food-related concepts.

Learning Objectives:
  1. To raise awareness of common mistakes in food concept development
  2. To understand smart steps to prevent this happening to your food products

Stand Out In the Crowd: Become a Certified Food Scientist
Sunday, July 14 | 3:15 4:15 p.m.
 IFT Certified Food Scientist

We are proud to have officially launched of the Certified Food Scientist (CFS) certification program this year. Obtaining the CFS credential is more than passing an exam it is a demonstration of your professional commitment to excelling in the applied knowledge essential to the food science profession. The CFS credential also offers employers a reliable way to differentiate and identify applicants that are committed to professional development via a third party assessment. It's time for food scientists to be formally recognized, like many other food professionals, for the critical role you play in the food enterprise.

Attend this informative and networking session to hear from two of our inaugural class certificants on how this certification program can help advance your career, demonstrate your applied food science knowledge and skills and increase the recognition of the food science profession. You will learn how to go through the certification process, add this life-long learning initiative to your professional development plan and make the case to your employer. Supervisors are also encouraged to attend to learn how this certification can benefit your team and organization.

Learning Objectives:
  1. Learn about, and how to apply, for the Certified Food Scientist certification program.
  2. Understand how this certification program can help advance careers and support employer needs.
  3. Meet new colleagues and currently certified professionals.

Business of Product Development - Building Successful Industry Engagement in Childhood Obesity Prevention
Sean Cash, Ph.D., Tufts University; Dwayne C. Proctor, Ph.D., Robert Wood Johnson Foundation; Miriam Nelson, Ph.D., Tufts University; Steve Hilton, Ph.D., McDonald's Corporation
Monday, July 15 | 10:30 11:30 a.m.

This dynamic session will explore key elements to successful engagement of the private sector in child obesity prevention, the challenges and pitfalls, and the significant future potential for these partnerships. Participants will gain insight into the "win-win-win" that exists for them, their consumers, and the child obesity prevention initiative they choose to support, and begin to understand the incredible power they have to make a difference.

Learning Objectives:
  1. Understand critical factors related to multi-sector engagement including industry, academia, government and non-governmental organizations & learn new and innovative ways to engage in evidence-driven, community-based, child obesity prevention
  2. Explore the challenges and opportunities for industry engagement as they relate to communication, marketing and product portfolio and gain ideas on how to make a case internally for investing in childhood obesity prevention

Business of Product Development - Build Consumer Confidence in Food Technology
Bruce Chassy, Ph.D., University of Illinois; Jane Ade Stevens, Center for Food Integrity; John Jansen, Bunge North America; Lindsey Loving, International Food Information Council
Monday, July 15 | 12:00 12:45 p.m.

Technology impacts what we eat. Increased food production and better processing are two ways technology is improving our food system. However, consumers have lost trust in our food supply and how it is produced. For example, biotechnology -- an important technological advance -- is met with skepticism, despite its proven safety and benefits. Technology is critical to food scientists from food safety to nutrition innovations -- but, increasingly it's not just about picking the right tool, it also must be consumer endorsed. Experts believe the food system's future will be determined by an understanding of new technologies. Therefore, the food industry must continue to advance and educate to achieve public acceptance. One only has to look at California's Proposition 37 in 2012 to see the widespread traction initiatives can gain; and despite it being defeated organizers vow to continue the movement.

Attendees will hear about food technology opportunities, challenges and advances. Insights will be shared into public perceptions and how the industry can use this information to gain acceptance. Attendees will also learn about new advances in agriculture and processing technologies that will offer nutritional benefits and positive environmental impacts. Topic Relevance: Most foods are produced through technology, which means lost trust can negatively impact purchase decisions. Knowing consumer attitudes about technology and how to address concerns can help rebuild trust in the food system. New technologies can significantly improve product development. Consumers want the food industry to protect their health; biotechnology is a safe method to improve nutritional content.

Learning Objectives:
  1. Takeaway actions the food industry can make to gain public trust in technological advances in the food system
  2. Prepare for challenges to food biotechnology by understanding consumer attitudes about food production and how to address misinformation

Disney-IFTSA Product Development Competition: Nutritious Food for Kids
Monday, July 15 | 2:00 5:00 p.m.

This competition has challenged student members of IFT to address an important wellness need by creating healthy snacks for kids. Participating teams must develop a nutritious, unique, and innovative concept, applicable to a food or beverage item for retail or foodservice, and intended for children under 12. Based on preliminary reports, 5 finalist teams were chosen for the 2013 Disney-IFTSA Product Development Competition, sponsored by Disney Consumer Products. Winners will be announced at the IFTSA Closing Ceremony on Monday night, where Disney will present the winning teams with their prizes.

Sponsored by: Disney Consumer Products
Cal Poly San Luis Obispo with Mike's S'creamy Dip & Scare Me Chips
Cornell University with Fright Fuel
University of Arkansas with Cubby's Treasure Treats
University of Minnesota with Dusty Dipper
University of Puerto Rico at Mayaguez with Snaggie


Business of Product Development Session - Value of Innovation Product & Intellectual Property Assets
Thomas Vander Veen, Ph.D., Navigant Economics
Tuesday, July 16 | 10:30 11:30 p.m.

This presentation will provide an introduction to the principles and techniques to value intellectual property assets and innovation products.


Get to Market Faster with Efficient Recipe-Formula Management
Carmelo Marafioti, Business Consultant, Infor
Tuesday, July 16 | 12:00 1:00 p.m.
 Infor Logo

Food manufacturers need to constantly optimize formulas and recipes, as well as ensure that artwork, packaging and labeling are kept in sync at the same time. In this session, learn how to produce the highest quality products at the least possible cost, allowing a faster time to market.