content tagged as Professional Development

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The newest Certified Food Scientists (CFS) were honored and recognized at IFT17 during the annual CFS Networking Breakfast and Celebration. 
Recruiting representatives from 25 food and beverage companies set up shop in the Sands Expo Center to informally meet and greet job seekers.
First given in 1970, the IFT Fellow designation recognizes exemplary contributions to the field of food science and technology. Nominees must have been members of IFT for at least 15 years. Congratulations to the 2017 IFT Fellows.
Jozef Kokini is currently the Scholle Endowed Chair in Food Processing in the Dept. of Food Science at Purdue University. Kokini was honored as the recipient of the 2017 Nicolas Appert Award on Sunday, June 25, at the Awards Celebration.
There has never been a more critical time for scientists to be great communicators. Join us for a session to learn best practices for communicating with journalists about your work.
Do you survive or thrive in times of change? How can you maintain or re-gain your confidence after a fall? Do you have the passion and perseverance to reach your personal goals? This session will focus on the importance of grit and resilience in your career. Through active participant engagement and sharing from a panel of presenters, participants will learn strategies and insights to overcome obstacles, and succeed in today's challenging and ever-changing career landscape.
There exists a serious gap between knowledge generated at a university level and implementation in the food industry. The current session aims to help bridge this gap by highlighting the challenges involved in technology transfer, with concrete examples and strategies on how to overcome this issue, under a variety of circumstances. The speakers have been selected based on their successes in executing such transfer projects, and will share their experiences and lessons learned with the audience. Such examples are not only limited to upscaling from academia to industry, but also about downscaling industry-level problems to the university environment to understand the fundamentals of the problems at hand, as well as examples of industry members working closely with their own operations teams and external suppliers, to innovate and industrialize in an accelerated fashion.

Four cases will be presented, moreover, two of the case studies also include information on industrial joint research funding, a concept that is attractive for both universities and industry.
This panel discussion will critically evaluate the opportunities and challenges related to educating the next generation of food scientists. This panel will discuss topics such how to make food science competitive compared to other STEM fields, how to train enough food scientists to meet the need, designing the curriculum to impart values and skills in students, training students capable of handling regulations such as those associated with FSMA, etc. The field of food science is undergoing many transformative changes. Food companies are being subjected to mergers and acquisitions; government and regulatory agencies are implementing new laws and regulations; and new technologies, such as molecular diagnostic methods, are being developed and used. These, and many more changes are likewise changing the skills and knowledge that will be required of the next generation of food scientists.

This panel discussion explores where we are today in educating and training food scientists, as well as what new knowledge and skills that educational institutions will need to provide students in the future. Attendees will hear the perspectives on this matter from internationally renowned speakers with academic, industry and government experience as to what they will be looking for in new hires, as well as strategies that will be needed to compete with other fields for the best students. Presenters will likewise explore how educational requirements may need to change to accommodate appropriately educating the next generation of food scientists.

This panel discussion is sponsored by Phi Tau Sigma, the honor society of food science and technology. This symposium is also co-sponsored by the International Division, Educational, Extension and Outreach Division and Nonthermal Processing Division of IFT.
SOLD OUT!

Consumer preferences, food regulations and the competitive landscape are all changing which means innovation is imperative in your job. Break through the mental blocks and self-defeating habits that keep you from developing fresh ideas. This highly-interactive course offers dozens of strategies and techniques to help you harness the power of innovative thinking. You’ll find solutions to long-standing problems and enhance your own and others’ ability to think more clearly and make better decisions. Become a creativity catalyst and step outside the boundaries of traditional thinking to get results.

REGISTRATION: This course has reached capacity. Please complete the form at the following link and we"ll contact you 1) if any seats become available or 2) when we schedule it again. http://info.ift.org/sold-out-ift17-short-course-0


IFT Members: $500

Non-Members: $595

Student Members: $265