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The IFT Technical Program includes division-sponsored symposia,
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Meeting 2004 At a Glance

Tuesday AM Technical Program

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1NEW PRODUCT & TECHNOLOGY: NEW PRODUCTS & TECHNOLOGIES: Innovations in healthy ingredients
2SYMPOSIUM: Control of listeria in ready-to-eat meat
3SYMPOSIUM: Fish protein recovery using pH shifts
4SYMPOSIUM: Impact of starch-hydrocolloid interactions in food systems
5SYMPOSIUM: Non-destructive food testing: Present and future
6SYMPOSIUM: Nonthermal processing of dairy products
7SYMPOSIUM: Outreach to the hospitality and foodservice industry
8SYMPOSIUM: Physics and chemistry of modifying food for caloric reduction
9SYMPOSIUM: Politics of obesity: Revisited
10SYMPOSIUM: Practical applications of antioxidant measurements for fresh and processed fruits and vegetables
11SYMPOSIUM: Product development in a changing world
12SYMPOSIUM: Qualified health claims: One year later
13SYMPOSIUM: Second generation genetically modified foods
14SYMPOSIUM: Sensory quality control
15TECHNICAL ORAL SESSION: Nutraceuticals & Functional Foods: Consumer trends and chemistry
16 IFT STUDENT ASSOCIATION: Student Product Development Competition
17ATECHNICAL POSTER SESSION: Dairy Foods: Cheese and microbiology
17BTECHNICAL POSTER SESSION: Dairy Foods: General
17CTECHNICAL POSTER SESSION: Food Chemistry: Cereals, grains, legumes and their products
17DTECHNICAL POSTER SESSION: Food Chemistry: Chemical effects of food processing and preservation
17ETECHNICAL POSTER SESSION: Food Chemistry: Proteins
17FTECHNICAL POSTER SESSION: Food Engineering: Kinetics and mass transfer
17GTECHNICAL POSTER SESSION: Food Engineering: Physical, chemical and electrical properties
17HTECHNICAL POSTER SESSION: Food Engineering: Thermal processes
17ITECHNICAL POSTER SESSION: Marketing & Management: General
18 Video Theater

Tuesday PM Technical Program

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19 HOT TOPICS: Keeping the food industry competitive: Expanding margins, not waistlines
20SYMPOSIUM: Application and use of genomics in food microbiology
21SYMPOSIUM: Assessment continued
22SYMPOSIUM: Evolutionary trends in PET and polyolefin containers
23SYMPOSIUM: Global quality assurance challenges
24SYMPOSIUM: Probiotics in health: Their potential against allergic diseases
25SYMPOSIUM: Qualified health claims: Is the FDA report card making the grade with consumers?
26SYMPOSIUM: The safety and nutrional assessment of nutrionally improved crops
27SYMPOSIUM: Thermal processing in the 21st century: Engineering modelling and automation
28SYMPOSIUM: Ultrastructural measurements in frozen foods
29TECHNICAL ORAL SESSION: Food Chemistry: Antioxidants and bioactive agents
30TECHNICAL ORAL SESSION: Food Microbiology: Meat, poultry and seafood
31TECHNICAL ORAL SESSION: Fruit & Vegetable Products: General
32TECHNICAL ORAL SESSION: Nonthermal Processing: Recent advances in pulsed electric field and other nonthermal technologies
33ATECHNICAL POSTER SESSION: Carbohydrate: General
33BTECHNICAL POSTER SESSION: Citrus Products: General
33CTECHNICAL POSTER SESSION: Extension & Outreach: General
33DTECHNICAL POSTER SESSION: Food Microbiology: Application of antimicrobials
33ETECHNICAL POSTER SESSION: International: General
33FTECHNICAL POSTER SESSION: Nutraceuticals & Functional Foods: Antioxidants and phytochemical analysis
33GTECHNICAL POSTER SESSION: Nutraceuticals & Functional Foods: Lipid and probiotic functional foods
33HTECHNICAL POSTER SESSION: Nutrition: General I
F1FORUM: Plant-made pharmaceuticals
F2FORUM: Science on trial: Guilty before proven credible

Wednesday AM Technical Program

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34 HOT TOPICS: Keeping the food industry competitive: Changing the odds
35NEW PRODUCT & TECHNOLOGY: NEW PRODUCTS & TECHNOLOGIES: Innovations in processing and functional ingredients
36SYMPOSIUM: Advances in food irradiation research and technology
37SYMPOSIUM: Biofilms in the food industry: Problems and solutions
38SYMPOSIUM: Challenges in the development of functional foods with omega-3 fatty acids
39SYMPOSIUM: Converting process data into action
40SYMPOSIUM: Food safety and quality issues in the utilization of indigenous foods from developing countries: A Caribbean perspective
41SYMPOSIUM: High moisture extrusion: Science, technology and applications
42SYMPOSIUM: Impact of new technologies on the chilled and frozen food
43SYMPOSIUM: International outreach through global partnerships
44SYMPOSIUM: Mining marketing information in the new millennium: Where do I go, what do I collect and how do I use marketing information?
45SYMPOSIUM: Nanoscale science, engineering and technology for food safety and quality
46TECHNICAL ORAL SESSION: Dairy Foods: General
47TECHNICAL ORAL SESSION: Food Microbiology: General
48TECHNICAL ORAL SESSION: Sensory Evaluation: Consumer testing
49A IFT STUDENT ASSOCIATION: Student Product Development Competition
49BTECHNICAL POSTER SESSION: Aquatic Food Products: General
49CTECHNICAL POSTER SESSION: Food Laws & Regulations: General
49DTECHNICAL POSTER SESSION: Foodservice: General
49ETECHNICAL POSTER SESSION: Fruit & Vegetable Products: Fresh fruit
49FTECHNICAL POSTER SESSION: Fruit & Vegetable Products: Fresh vegetables
49GTECHNICAL POSTER SESSION: Muscle Foods: General
49HTECHNICAL POSTER SESSION: Nonthermal Processing: General
49ITECHNICAL POSTER SESSION: Toxicology & Safety Evaluation: General
50 Video Theater
F3FORUM: Addressing obesity: Ingredients

Wednesday PM Technical Program

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51SYMPOSIUM: Biofilms in the food environment: Current approaches and findings
52SYMPOSIUM: Convenient food packaging for on-the-go lifestyle
53SYMPOSIUM: Dietary supplements for obesity and weight control
54SYMPOSIUM: Food science and engineering research for development
55SYMPOSIUM: Formulation and manufacturing of organic products
56SYMPOSIUM: Incorporating emergent technologies into citrus production and processing
57SYMPOSIUM: Novel rapid molecular methods for tracking foodborne pathogens throughout the food chain
58SYMPOSIUM: Old story, new twist: Umami and amino acids
59SYMPOSIUM: Product and technology development of popular traditional Asian and Hispanic condiments and seasonings
60SYMPOSIUM: Seed proteins
61SYMPOSIUM: Supply chain management solutions
62SYMPOSIUM: The broad impact of the glycemic response of foods
63TECHNICAL ORAL SESSION: Aquatic Food Products: Quality, processing, antioxidants and surimi
64TECHNICAL ORAL SESSION: Dairy Foods: Milk proteins
65TECHNICAL ORAL SESSION: Food Engineering: Rheology and texture
66TECHNICAL ORAL SESSION: Nonthermal Processing: Recent advances in high pressure processing
67ATECHNICAL POSTER SESSION: Education: General
67BTECHNICAL POSTER SESSION: Food Chemistry: Antioxidants and bioactive agents
67CTECHNICAL POSTER SESSION: Food Chemistry: Food analysis, irradiation and toxicology
67DTECHNICAL POSTER SESSION: Food Chemistry: Lipid and carbohydrate chemistry
67ETECHNICAL POSTER SESSION: Food Microbiology: Meat, poultry and seafood
67FTECHNICAL POSTER SESSION: Product Development: General
67GTECHNICAL POSTER SESSION: Refrigerated & Frozen Foods: General

Thursday AM Technical Program

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68 HOT TOPICS: Keeping the food industry competitive: When Mad Cow comes home
69NEW PRODUCT & TECHNOLOGY: NEW PRODUCTS & TECHNOLOGIES: Innovations in food safety
70SYMPOSIUM: A role of dairy foods in weight management
71SYMPOSIUM: An update on antioxidants in fruits, vegetables and whole grains
72SYMPOSIUM: Are low dose exposures to allergenic foods hazardous?
73SYMPOSIUM: Electrolyzed water and its application in chilled foods
74SYMPOSIUM: Emerging trends in hurdle technologies
75SYMPOSIUM: Functional fats and oils
76SYMPOSIUM: International food regulation: The fallacy of the consumer "right to know"
77SYMPOSIUM: Maintenance issues and challenges in food technology
78SYMPOSIUM: Organic foods: Food safety issues and challenges
79TECHNICAL ORAL SESSION: Food Chemistry: Protein and enzyme chemistry
80TECHNICAL ORAL SESSION: International: General
81TECHNICAL ORAL SESSION: Muscle Foods: Muscle biochemistry and fresh meat
82 IFT STUDENT ASSOCIATION: Student Undergraduate Research Competition
83ATECHNICAL POSTER SESSION: Aquatic Food Products: Byproducts, mince and surimi
83BTECHNICAL POSTER SESSION: Food Packaging: Applications of edible coatings, antimicrobial films, and sensors in food packaging
83CTECHNICAL POSTER SESSION: Food Packaging: Role of films, edible coatings, and biopolymers in food packaging
83DTECHNICAL POSTER SESSION: Fruit & Vegetable Products: Processed fruit
83ETECHNICAL POSTER SESSION: Fruit & Vegetable Products: Processed vegetables
83FTECHNICAL POSTER SESSION: Religious & Ethnic Foods: General
83GTECHNICAL POSTER SESSION: Sensory Evaluation: General
84 Video Theater
F4FORUM: Impact of the low carb craze: Effect and influences on the many sectors of the food industry

Thursday PM Technical Program

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85SYMPOSIUM: Contract manufacturing: How to select and improve outsourcing partnerships - Beyond the contract
86SYMPOSIUM: Eggs: What keeps food microbiologists scrambling
87SYMPOSIUM: Global harmonization of legislation with respect to new products and processes
88SYMPOSIUM: Inactivating pathogens, parasites, and viruses using high pressure and other emerging nonthermal technologies
89SYMPOSIUM: Microbiological safety of fresh-cut fruits and vegetables
90SYMPOSIUM: NASA food system: Food processing on a long duration mission
91SYMPOSIUM: Safety and efficacy of lactoferrin
92SYMPOSIUM: Zero tolerance and control of seafood safety
93TECHNICAL ORAL SESSION: Carbohydrate: General
94TECHNICAL ORAL SESSION: Food Chemistry: Chemical effects of food processing, preservation and formulation
95TECHNICAL ORAL SESSION: Food Packaging: General
96TECHNICAL ORAL SESSION: Nutraceuticals & Functional Foods: Bioactivity and processing
97TECHNICAL ORAL SESSION: Sensory Evaluation: Analytical testing
98 IFT STUDENT ASSOCIATION: Student Graduate Research Paper Competition
99ATECHNICAL POSTER SESSION: Biotechnology: General
99BTECHNICAL POSTER SESSION: Food Engineering: Process analysis, control and modeling
99CTECHNICAL POSTER SESSION: Food Engineering: Rheology
99DTECHNICAL POSTER SESSION: Food Microbiology: General
99ETECHNICAL POSTER SESSION: Nutrition: General II
99FTECHNICAL POSTER SESSION: Quality Assurance: General
F5FORUM: The revised Food Guide Pyramid: What will it mean to the industry?
F8FORUM: USA-China cooperation on food science and technology

Friday AM Technical Program

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100SYMPOSIUM: Advances in sensory science
101SYMPOSIUM: Alternative carbohydrate sweeteners for diabetic and low-calorie food applications
102SYMPOSIUM: Case studies for the commercialization of nonthermal processing in foods
103SYMPOSIUM: Ice as a food: A cooling media and for entertainment
104SYMPOSIUM: International update on GMO labeling and traceability
105SYMPOSIUM: Multiple perspectives on food engineering education
106SYMPOSIUM: New analytical challenges in the development of official test methods for natural products and diet supplements
107SYMPOSIUM: Quality and potential health benefits of organic versus conventional produce
108SYMPOSIUM: The art of communicating unsettled science to consumers
109SYMPOSIUM: The rheology of dairy foods
110TECHNICAL ORAL SESSION: Biotechnology: General
111TECHNICAL ORAL SESSION: Food Engineering: Modeling heat transfer and microbial inactivation
112TECHNICAL ORAL SESSION: Muscle Foods: Use of antimicrobials, antioxidants and non-meat ingredients in muscle foods
113TECHNICAL ORAL SESSION: Product Development: General
114ATECHNICAL POSTER SESSION: Food Chemistry: Colloidal systems and enzyme chemistry
114BTECHNICAL POSTER SESSION: Food Chemistry: Flavor chemistry
114CTECHNICAL POSTER SESSION: Food Microbiology: Fruits and vegetables
114DTECHNICAL POSTER SESSION: Food Microbiology: Methods and techniques
114ETECHNICAL POSTER SESSION: Nutraceuticals & Functional Foods: Bioactivity measurement and mechanism
114FTECHNICAL POSTER SESSION: Nutraceuticals & Functional Foods: Processing and physical properties
115 Video Theater
F6FORUM: Oxidative stress, hypoxia, angiogenesis, and chronic diseases: The potential contribution of functional foods
F7FORUM: Perception vs. reality: Communicating risk in the era of modern food analysis

Meeting 2004 At a Glance