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The IFT Technical Program includes division-sponsored symposia,
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Meeting 2005 At a Glance

Sunday AM Technical Program

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1 IFT STUDENT ASSOCIATION: Student Product Development Competition

Sunday PM Technical Program

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2 NO SESSION
3NEW PRODUCT & TECHNOLOGY: NEW PRODUCTS & TECHNOLOGIES: Innovations in nutritional ingredients and food processing
4SYMPOSIUM: Emerging challenges in consumer-driven R&D
5SYMPOSIUM: Exotic fruit and vegetable products from Africa: Utilization and market opportunities
6SYMPOSIUM: Foodborne pathogens in the food processing environment and their control
7SYMPOSIUM: Food science education: A question of ethics
8SYMPOSIUM: Implications of the Food Allergen Labeling and Consumer Protection Act (FALCPA) of 2004
9SYMPOSIUM: Mechanisms and modeling of bacterial spore inactivation by high pressure processing
10SYMPOSIUM: Natural antioxidants in herbs and spices
11SYMPOSIUM: Prismatic views of grantsmanship and federal funding opportunities
12SYMPOSIUM: Qualified health claims and new regulations: A critical juncture
13SYMPOSIUM: Regulatory and analytical challenges for low-carbohydrate foods
14SYMPOSIUM: The complexity of carbohydrates!
15SYMPOSIUM: The dawn of RFID: What have we learned and where we are going?
16SYMPOSIUM: UF milk and UF milk ingredients in food products
17TECHNICAL ORAL SESSION: Biotechnology: General
18ATECHNICAL POSTER SESSION: Carbohydrate: General
18BTECHNICAL POSTER SESSION: Food Chemistry: Antioxidant and bioactive agents
18CTECHNICAL POSTER SESSION: Food Chemistry: Food composition, analysis and volatiles
18DTECHNICAL POSTER SESSION: Food Microbiology: General
18ETECHNICAL POSTER SESSION: Nutraceutical & Functional Foods: General I
18FTECHNICAL POSTER SESSION: Product Development: General
19 Video Theater
F1FORUM: Trans fat solutions: Answering the needs of the food industry

Monday AM Technical Program

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20 HOT TOPICS: Building consumer trust: Top fear factors in 2005
21NEW PRODUCT & TECHNOLOGY: NEW PRODUCTS & TECHNOLOGIES: Innovations in functional ingredients
22SYMPOSIUM: 2005 Dietary Guidelines for Americans: The science
23SYMPOSIUM: Accelerated new product development: Speed to market, doing more with less
24SYMPOSIUM: Are you making a difference: Evaluating the impact of education programs
25SYMPOSIUM: Enhancing product development success by combining food science and culinary arts
26SYMPOSIUM: Food defense and protection: Detection of poisonous agents
27SYMPOSIUM: Global harmonization of legislation of food products and processes
28SYMPOSIUM: Good fish, bad fish: Perceptions of benefits and risk
29SYMPOSIUM: The role of sensory in new product innovation
30SYMPOSIUM: Whey proteins in foods: Past, present and future
31TECHNICAL ORAL SESSION: Dairy Foods: General I
32TECHNICAL ORAL SESSION: Food Chemistry: Component interactions and processing effects
33TECHNICAL ORAL SESSION: Food Microbiology: General
34TECHNICAL ORAL SESSION: Nonthermal Processing: General I
35TECHNICAL ORAL SESSION: Nutraceutical & Functional Foods: General I
36A IFT STUDENT ASSOCIATION: Student Product Development Competition
36BTECHNICAL POSTER SESSION: Biotechnology: General
36CTECHNICAL POSTER SESSION: Education: General
36DTECHNICAL POSTER SESSION: Food Engineering: Rheology
36ETECHNICAL POSTER SESSION: Fruit & Vegetable Products: General
36FTECHNICAL POSTER SESSION: Marketing & Management: General
36GTECHNICAL POSTER SESSION: Refrigerated & Frozen Foods: General
37 Video Theater
F2FORUM: Advancing your career in an increasingly diverse workplace

Monday PM Technical Program

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38SYMPOSIUM: 2005 Dietary Guidelines for Americans: What consumers and food product developers tell us
39SYMPOSIUM: Advances in packaging technology required for implementation on novel food processes
40SYMPOSIUM: Biotechnology and religion
41SYMPOSIUM: Citrus and flavors
42SYMPOSIUM: Control of quorum sensing signals and antimicrobial effects on foods
43SYMPOSIUM: Crash course: How to stabilize foods with hydrocolloids
44SYMPOSIUM: Evaluating the safety of bioactive components for infant formula
45SYMPOSIUM: Health benefits of fruits and vegetables: Biological activity of phytonutrients
46SYMPOSIUM: Rationalizing food product labeling: Comparative needs and requirements
47SYMPOSIUM: Sensory analysis of texture in dairy products
48SYMPOSIUM: The marketing function: Why should I care?
49SYMPOSIUM: What is professional development?: Ask some IFT presidents
50TECHNICAL ORAL SESSION: Aquatic Food Products: General
51TECHNICAL ORAL SESSION: Food Chemistry: Proteins and enzymes
52TECHNICAL ORAL SESSION: Food Engineering: General
53TECHNICAL ORAL SESSION: Product Development: General
54ATECHNICAL POSTER SESSION: Extension & Outreach: General
54BTECHNICAL POSTER SESSION: Fermented Foods & Beverages: General
54CTECHNICAL POSTER SESSION: Food Chemistry: Food dispersions, lipids and carbohydrates
54DTECHNICAL POSTER SESSION: Food Packaging: General
54ETECHNICAL POSTER SESSION: International: General
54FTECHNICAL POSTER SESSION: Nonthermal Processing: General I
54GTECHNICAL POSTER SESSION: Nutraceutical & Functional Foods: General II
54HTECHNICAL POSTER SESSION: Quality Assurance: General
54ITECHNICAL POSTER SESSION: Toxicology & Safety Evaluation: General
F3FORUM: The glycemic concept: The next wave in nutrition?

Tuesday AM Technical Program

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55 HOT TOPICS: The opportunities and limitations of food science and technology in implementing nutrition recommendations through food based solutions
56NEW PRODUCT & TECHNOLOGY: NEW PRODUCTS & TECHNOLOGIES: Innovations in analytical and microbiological testing
57SYMPOSIUM: Active packaging for non-thermal processing
58SYMPOSIUM: Advances in food irradiation technology
59SYMPOSIUM: Antioxidant strategies in muscle foods
60SYMPOSIUM: Applications of chitosan in seafood and other food products
61SYMPOSIUM: Foodservice industry: Solution to America's obesity problems?
62SYMPOSIUM: Intervention strategies for fresh produce
63SYMPOSIUM: Non-destructive food testing: Innovation and novelties
64SYMPOSIUM: Optimization of formulation and process for product development: Conceptualized experimental design and data collection and analysis
65SYMPOSIUM: Status and prospects of value-added nutraceuticals from underutilized food industry byproducts
66SYMPOSIUM: The fiber conundrum: Fiber requirements and the new fiber definitions
67TECHNICAL ORAL SESSION: Food Microbiology: Antimicrobials, bacteriocins and preservatives
68TECHNICAL ORAL SESSION: Muscle Foods: Biochemistry, color and non-meat ingredients
69TECHNICAL ORAL SESSION: Sensory Evaluation: Sensory quality and consumer assessment
70 IFT STUDENT ASSOCIATION: Student Undergraduate Research Competition
71ATECHNICAL POSTER SESSION: Dairy Foods: General
71BTECHNICAL POSTER SESSION: Food Chemistry: Proteins and enzymes
71CTECHNICAL POSTER SESSION: Food Engineering: General
71DTECHNICAL POSTER SESSION: Food Engineering: Heat transfer
71ETECHNICAL POSTER SESSION: Nutrition: General
71FTECHNICAL POSTER SESSION: Religious & Ethnic Foods: General
72 Video Theater
F4FORUM: Hydration: Fluids for life

Tuesday PM Technical Program

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73SYMPOSIUM: From Mad Cow to acrylamide to listeria: The art of effective risk communication
74SYMPOSIUM: Calorimetry as a tool for food process design
75SYMPOSIUM: Egg nutraceuticals: Cracking the secret of egg
76SYMPOSIUM: Emerging trends in soy health benefits: Resulting market opportunities
77SYMPOSIUM: Fats in transition: Implications for consumers and product development
78SYMPOSIUM: Many faces of fermentation technology
79SYMPOSIUM: Process innovation in retail food operations: How do you do it using HACCP?
80SYMPOSIUM: Science and food technology promote better tasting, healthy foods: The truth to sodium reduction
81SYMPOSIUM: Sustainable profits through advances in process reliability
82TECHNICAL ORAL SESSION: Carbohydrate: General
83TECHNICAL ORAL SESSION: Food Chemistry: Antioxidant and bioactive agents
84TECHNICAL ORAL SESSION: Fruit & Vegetable Products: General I
85TECHNICAL ORAL SESSION: International: General
86TECHNICAL ORAL SESSION: Nonthermal Processing: General II
87TECHNICAL ORAL SESSION: Sensory Evaluation: Analytical
88 IFT STUDENT ASSOCIATION: Student Graduate Research Paper Competition
89ATECHNICAL POSTER SESSION: Aquatic Food Products: General
89BTECHNICAL POSTER SESSION: Aquatic Food Products: Surimi, gels and by-products
89CTECHNICAL POSTER SESSION: Food Laws & Regulations: General
89DTECHNICAL POSTER SESSION: Food Microbiology: Antimicrobial effects on foodborne microorganisms
89ETECHNICAL POSTER SESSION: Food Microbiology: Pathogens
89FTECHNICAL POSTER SESSION: Muscle Foods: General
89GTECHNICAL POSTER SESSION: Nutraceutical & Functional Foods: General III
F5FORUM: Science of sodium and challenges to industry

Wednesday AM Technical Program

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90SYMPOSIUM: Biotechnology in the seafood industry
91SYMPOSIUM: Consumer perceptions of microbial food safety and pathogen control measures
92SYMPOSIUM: Emerging quality and safety issues for Asian food
93SYMPOSIUM: Integrating preventative maintenance into HACCP
94SYMPOSIUM: Nutrient dense foods: Why our favorite foods just happen to be good for us!
95SYMPOSIUM: Teaching food chemistry: Outcomes, assessment and innovation
96TECHNICAL ORAL SESSION: Fruit & Vegetable Products: General II
97TECHNICAL ORAL SESSION: Muscle Foods: Quality
98TECHNICAL ORAL SESSION: Nutraceutical & Functional Foods: General II
99ATECHNICAL POSTER SESSION: Citrus Products: General
99BTECHNICAL POSTER SESSION: Food Chemistry: Effects of food processing, formulation and component interactions
99CTECHNICAL POSTER SESSION: Food Engineering: Mass transfer and electric field treatments
99DTECHNICAL POSTER SESSION: Foodservice: General
99ETECHNICAL POSTER SESSION: Nonthermal Processing: General II
99FTECHNICAL POSTER SESSION: Sensory Evaluation: General
100 Video Theater
F6FORUM: Achieving Success In Organic Certification

Wednesday PM Technical Program

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101SYMPOSIUM: Advances in power ultrasound research and technology: Food and bio-product applications
102SYMPOSIUM: Childhood obesity
103SYMPOSIUM: Food processing in the Indian subcontinent: Challenges and opportunities
104SYMPOSIUM: Food-drug interactions: A new challenge for phytochemical research and industry
105SYMPOSIUM: Organic foods are huge in retail: Why not in food service?
106SYMPOSIUM: Protein hydrolysates and/or bioactive peptides in nutraceuticals and functional foods
107TECHNICAL ORAL SESSION: Dairy Foods: General II
108TECHNICAL ORAL SESSION: Food Microbiology: Intervention technologies
109TECHNICAL ORAL SESSION: Food Packaging: General

Meeting 2005 At a Glance