Technical Program Listing

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Sunday AM Technical Program

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1SYMPOSIUM: Allergenicity of food ingredients
2SYMPOSIUM: An advanced food system for long duration space missions
3SYMPOSIUM: Control of endogenous enzymes in foods: A practical approach
4SYMPOSIUM: Critical issues in the Caribbean food industry
5SYMPOSIUM: E-Beam technology: Where are we in terms of the science?
6SYMPOSIUM: The roadmap for process control
7SYMPOSIUM: Science-based applications of high pressure processing in the food industry
8SYMPOSIUM: Tailoring food choices to improve health: What role will the food industry play?
9SYMPOSIUM: Traceability for aquatic food products
10TECHNICAL ORAL SESSION: Carbohydrate: General
11TECHNICAL ORAL SESSION: Food Chemistry: Proteins I
12TECHNICAL ORAL SESSION: Sensory Evaluation: Methods and consumer testing
13 IFT STUDENT ASSOCIATION: Student Product Development Competition
14ATECHNICAL POSTER SESSION: Dairy Foods: General developments in dairy technology I
14BTECHNICAL POSTER SESSION: Food Chemistry: Physicochemical properties
14CTECHNICAL POSTER SESSION: Food Microbiology: Food mycology
14DTECHNICAL POSTER SESSION: Marketing & Management: General
14ETECHNICAL POSTER SESSION: Nutraceuticals & Functional Foods: General I
14FTECHNICAL POSTER SESSION: Product Development: General
15 Video Theater
F4FORUM: DRI Macronutrient Report: Implications for the food industry
F5FORUM: Proposed Current Good Manufacturing Practices (CGMP) for the dietary supplement industry

Sunday PM Technical Program

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16 HOT TOPICS: Food trends: The top 5 for ‘05
17SYMPOSIUM: Advances in microencapsulation technologies & applications in the food industry
18SYMPOSIUM: Chemistry and analysis of phytochemicals or plant bioactive materials
19SYMPOSIUM: Citrus and other fruit processing waste by-products and their utilization
20SYMPOSIUM: Enzymes in fruit and vegetable processing
21SYMPOSIUM: Health benefits and functionality of fructooligosaccharides
22SYMPOSIUM: The politics of obesity
23SYMPOSIUM: Pulsed electric fields: An update
24SYMPOSIUM: State of postharvest preservation technologies in developing countries
25SYMPOSIUM: The world of outreach
26TECHNICAL ORAL SESSION: Dairy Foods: General developments in dairy technology
27TECHNICAL ORAL SESSION: Food Packaging: General
28TECHNICAL ORAL SESSION: Muscle Foods: General I
29ATECHNICAL POSTER SESSION: Education: General
29BTECHNICAL POSTER SESSION: Food Chemistry: Lipids, antioxidants and emulsifiers
29CTECHNICAL POSTER SESSION: Food Engineering: Rheology and texture
29DTECHNICAL POSTER SESSION: Food Engineering: Thermal processes
29ETECHNICAL POSTER SESSION: Food Engineering: Transport processes and kinetics
29FTECHNICAL POSTER SESSION: Food Microbiology: Control of foodborne microorganisms by antimicrobials
29GTECHNICAL POSTER SESSION: Food Microbiology: General
F6FORUM: Credibility in science
F7FORUM: Value traceability systems provide multiple benefits

Monday AM Technical Program

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30 HOT TOPICS: The brave new world of nutragenomics: A roadmap to the future
31SYMPOSIUM: Acrylamide in food(s): Chemistry, toxicology, and regulations (Part 1)
32SYMPOSIUM: Angiogenesis and functional foods
33SYMPOSIUM: Applications of calorimetry in food and biological materials
34SYMPOSIUM: Applications of high pressure processing technology in the food industry: Case study
35SYMPOSIUM: Assessment of learning outcomes in food science
36SYMPOSIUM: Organic foods in the post USDA final rule era
37SYMPOSIUM: Phage therapy as it applies to food public health bacteriology
38SYMPOSIUM: Strategies for successful product development
39SYMPOSIUM: Using sensory science to make actionable business decisions
40TECHNICAL ORAL SESSION: Aquatic Food Products: Surimi and proteins
41TECHNICAL ORAL SESSION: Dairy Foods: Dairy microbiology
42TECHNICAL ORAL SESSION: Food Chemistry: Proteins II
43TECHNICAL ORAL SESSION: Food Engineering: Rheology and texture
44 NEW PRODUCTS & TECHNOLOGIES
45A IFT STUDENT ASSOCIATION: Student Product Development Competition
45BTECHNICAL POSTER SESSION: Extension & Outreach: General
45CTECHNICAL POSTER SESSION: Food Chemistry: Flavor and aroma chemistry
45DTECHNICAL POSTER SESSION: Food Packaging: General
45ETECHNICAL POSTER SESSION: Foodservice: General
45FTECHNICAL POSTER SESSION: Fruit & Vegetable Products: Fruits (Fresh)
45GTECHNICAL POSTER SESSION: Fruit & Vegetable Products: Vegetables (Fresh)
45HTECHNICAL POSTER SESSION: International: General
45ITECHNICAL POSTER SESSION: Nutrition: General
45JTECHNICAL POSTER SESSION: Religious & Ethnic Food: General
45KTECHNICAL POSTER SESSION: Toxicology & Safety Evaluation: General
46 Video Theater

Monday PM Technical Program

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47SYMPOSIUM: Acrylamide in food(s): Chemistry, toxicology, and regulations (Part 2)
48SYMPOSIUM: Best practices in the sensory evaluation of muscle foods
49SYMPOSIUM: Computer aided engineering to enhance food product, process and equipment design
50SYMPOSIUM: Dense phase carbon dioxide technology
51SYMPOSIUM: Developing spicy pungent foods
52SYMPOSIUM: Flavor chemistry of dairy products
53SYMPOSIUM: Grapefruit juice and drug interactions: Separating the facts and misconceptions
54SYMPOSIUM: Intelligent packaging
55SYMPOSIUM: Nutrients and dietary supplements: How do we know their safety?
56SYMPOSIUM: Turning data into information
57SYMPOSIUM: Twenty five years of promoting health and nutrition world-wide: USAID/CRSP-sponsored research on beans, cowpeas, peanuts, sorghum and millet
58TECHNICAL ORAL SESSION: Food Engineering: Transport processes and kinetics
59TECHNICAL ORAL SESSION: Food Microbiology: General
60ATECHNICAL POSTER SESSION: Carbohydrate: General
60BTECHNICAL POSTER SESSION: Food Chemistry: Proteins
60CTECHNICAL POSTER SESSION: Food Microbiology: Meat, poultry, and seafood
60DTECHNICAL POSTER SESSION: Nutraceuticals & Functional Foods: General II
F1FORUM: Beyond trans fat: Improving edible oils to meet consumer and industry needs
F2FORUM: IFT grant success stories

Tuesday AM Technical Program

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61 HOT TOPICS: Food fight: The food industry under attack
62SYMPOSIUM: Better living through food chemistry
63SYMPOSIUM: Biopreservatives: Impact on food industry and human health
64SYMPOSIUM: Consumer sensory research: A critical tool for new product development
65SYMPOSIUM: The identity preservation process in a global environment
66SYMPOSIUM: Inactivation of bacterial spores: Microbiological concepts and mathematical modeling
67SYMPOSIUM: Packaging barriers to bioterrorism threats
68SYMPOSIUM: Soy protein and its role in the emerging weight management opportunity
69SYMPOSIUM: Value added strategies for producers and small manufacturers
70SYMPOSIUM: The whole is greater than the sum of its parts: A new look at whole grains
71TECHNICAL ORAL SESSION: Dairy Foods: Developments in cheese chemistry
72TECHNICAL ORAL SESSION: Food Engineering: Food process engineering
73TECHNICAL ORAL SESSION: International: Food research from around the world
74TECHNICAL ORAL SESSION: Nonthermal Processing: General
75 IFT STUDENT ASSOCIATION: Student Undergraduate Research Competition
76ATECHNICAL POSTER SESSION: Aquatic Food Products: General
76BTECHNICAL POSTER SESSION: Biotechnology: General
76CTECHNICAL POSTER SESSION: Citrus: General
76DTECHNICAL POSTER SESSION: Food Chemistry: Food composition and analysis
76ETECHNICAL POSTER SESSION: Food Microbiology: Methods
76FTECHNICAL POSTER SESSION: Muscle Foods: General
77 Video Theater

Tuesday PM Technical Program

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78SYMPOSIUM: Application of the Weibull and other distributions in food process engineering-safety assessment and shelf life determination
79SYMPOSIUM: The contribution of food science and technology in feeding the world
80SYMPOSIUM: Design and conduct of studies for the assessment of foods/crops derived from biotechnology
81SYMPOSIUM: Development of functional food and natural health food products for Asian markets
82SYMPOSIUM: Dietary n-6/n-3 fatty acid balance
83SYMPOSIUM: Update on key safety issues for food ingredients
84SYMPOSIUM: The value of packaging: Utilizing packaging to enhance product marketability
85TECHNICAL ORAL SESSION: Food Microbiology: Control of foodborne microorganisms
86TECHNICAL ORAL SESSION: Fruit & Vegetable Products: General
87TECHNICAL ORAL SESSION: Muscle Foods: General II
88TECHNICAL ORAL SESSION: Nutraceuticals & Functional Foods: General
89TECHNICAL ORAL SESSION: Product Development: General
90TECHNICAL ORAL SESSION: Sensory Evaluation: Flavor and texture
91 IFT STUDENT ASSOCIATION: Student Graduate Research Paper Competition
92ATECHNICAL POSTER SESSION: Food Chemistry: Enzymes, vitamins and plant pigments
92BTECHNICAL POSTER SESSION: Food Engineering: Food process engineering
92CTECHNICAL POSTER SESSION: Nonthermal Processing: General
92DTECHNICAL POSTER SESSION: Quality Assurance: General
92ETECHNICAL POSTER SESSION: Refrigerated & Frozen Foods: General
92FTECHNICAL POSTER SESSION: Dairy Foods: General developments in dairy technology II
F8FORUM: Managing specialty traits in identity preserved grains for food in a global market

Wednesday AM Technical Program

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93SYMPOSIUM: Animal welfare: An update
94SYMPOSIUM: Challenges of converting carbohydrates into flavors by fermentation
95SYMPOSIUM: Food processing developments in the Indian subcontinent
96SYMPOSIUM: Managing microbiological safety of food in a dynamic regulatory and consumer environment
97SYMPOSIUM: Nuts as a source of bioactive compounds and for healthy diet
98SYMPOSIUM: Potential applications of structured lipids
99SYMPOSIUM: Recent advances in science and technology of soy foods
100SYMPOSIUM: Texturized dairy proteins/whey permeate applications
101SYMPOSIUM: Using low-calorie sweeteners in the fight against obesity
102TECHNICAL ORAL SESSION: Aquatic Food Products: Processing, by-products, chemistry
103TECHNICAL ORAL SESSION: Nonthermal Processing: Recent advances in pulsed electric field and nonthermal processes
104ATECHNICAL POSTER SESSION: Food Microbiology: Fruits and vegetables
104BTECHNICAL POSTER SESSION: Fruit & Vegetable Products: Fruits (Processed)
104CTECHNICAL POSTER SESSION: Fruit & Vegetable Products: Vegetables (Processed)
104DTECHNICAL POSTER SESSION: Sensory Evaluation: Methods and products
105 Video Theater
F3FORUM: The new Codex?
F9FORUM: The need for detection of the total amount of various antioxidants in food samples