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Lauren Shimek, founder and CEO of Food.Tech.Design, and Charlotte Biltekoff, associate professor of American Studies and Food Science and Technology at the University of California, Davis, drew a large crowd for their session “Design Thinking for Food” on Monday morning at the IFTNEXT stage. With a casual setting and interactive presentation, the session encouraged forward thinking and collaboration—exactly what IFTNEXT is all about.
A new definition for dietary fiber has jurisdictions talking and food companies scrambling.
Experts from multiple disciplines tackle tough questions related to food and health in a wide-ranging Monday morning session.
Andrew Pelling began his featured presentation on Monday by telling a story about his younger self—an eager graduate student who was constantly designing experiments based on whatever sparked his curiosity.
This year’s Scientific Programming will include four Hot Topic sessions—curated, scientific sessions focused on impactful, current trends and issues facing the science of food.
Since the Certified Food Scientist (CFS) program was introduced in 2013, more than 1,800 food science professionals in 55 countries have earned the credential, which recognizes applied scientific knowledge and skills.