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The Science of Food – What Will the Next 75 Years Look Like and How Can We Positively Impact the Future? Chicago Section Meeting, Dec

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The Science of Food – What Will the Next 75 Years Look Like and How Can We Positively Impact the Future? Chicago Section Meeting, Dec The Science of Food – What Will the Next 75 years Look Like and How Can We Positively Impact the Future? Chicago Section Meeting, Dec. 5, 2017 Cindy Stewart, PhD, CFS President, IFT . Food processing dates to prehistoric times • Slaughtering, fermentation, drying, cooking, salting (sailors, warriors) . Ready meals prior to IR – haggis, Cornish pasty . Otherwise, essentially the same until industrial revolution – military needs • 1809 – vacuum bottling/canning • 1862 – pasteurization . 20th Century – space race, WWII, rising consumer society • Juice concentrates, freeze drying, frozen foods, preservatives, microwave, convenience foods • Thermal processing nonthermal and novel processing technologies . Digital technology • 1980s - PCs, CDs, Space Shuttle, worldwide web • 1990s – Linux, VOiP, Ebay, online radio stations • 2000s – iPod MP3, Wikipedia, electronic voting, e-readers, iPhone 2010 - iPad How will technology and societal needs influence food industry over the next 75 years? 2 © INSTITUTE OF FOOD TECHNOLOGISTS | ALL RIGHTS RESERVED 4 5 6 7 8 Hod Lipson's 3D printer. http://engineering.columbia.edu/ news/hod-lipson-3d-food-printing —Images courtesy of Timothy Lee Photographers https://youtu.be/VUvDCAG4P64 An example of 3D printed food, created by 9 one of Hod Lipson's students HOW INGENUITY WILL FEED THE WORLD. http://futurefood2050.com/ 10 Can we positively impact the future by further leveraging fermentation processes? Processed Food: A 2-Million-Year History Scientific American Evelyn Kim, Sept 1 2014 Bread 30,000 years Yogurt Cheese Chocolate Kimchi ago 6000 BC 5000 BC 1900 BC 700 AD Beer Wine Pickles Jiang Coffee 7000 5400 2400 BC 1000 1500 BC BC BC Yogurt as a “healthy food” and traditional Probiotics delivery vehicle for live microorganism • “…live microorganisms, which, when administered in adequate amounts, confer a health benefit on the host” United Nations Food and Agricultural Organization and the World Health Organization, 2001 – Anti-infectious properties – Immune modulatory effects – Enhanced barrier functions – Metabolic effects – Alterations of intestinal mobility or function Probiotic Microbes: The Scientific Basis. American Academy of Microbiology, 2006 Foodies Spark New Interest in Fermented Foods and Beverages 1000s of images on pinterest alone IFT – How can we positively impact the future? 19 © INSTITUTE OF FOOD TECHNOLOGISTS | ALL RIGHTS RESERVED Founded in 1939, IFT was based on the vision of a small group of scientists who believed that communication among professionals involved in food science and technology was essential to the progress of these emerging disciplines. More than seventy-five years later, IFT has grown both in numbers and in impact. With members from virtually every discipline related to food science and technology, and from more than 95 countries around the world, IFT has truly become a voice for those dedicated to the science of food. IFT’s founders established five objectives in the organization’s original constitution: • Facilitate the interchange of ideas among its members • Stimulate scientific investigations into technical problems dealing with the manufacture and distribution of food • Promulgate the results of research in food technology • Offer a forum for discussion • Plan, organize, and administer projects for the advancement of food science 20 • FIRST IFT SECTION FORMED 1941 1941 - The first regional Section, the Chicago Section IFT (formerly the Chicago Group of Food Technologists) is recognized. IFT now has 48 sections. • FIRST IFT DIVISION FORMED 1968 IFT's first division, the Refrigerated & Frozen Food Division, is formed. IFT now has 24 divisions, plus the IFT Student Association. • The IFT Student Division is formed 1975. In 1982, this Division becomes the IFT Student Association. The IFT Student Association (IFTSA) has over 2,900 members from around the world. When you join, you become a part of the largest and most important community of students studying food science and technology. © INSTITUTE OF FOOD TECHNOLOGISTS | ALL 21 RIGHTS RESERVED A Scientific Community with Vision . Vision A world where science and innovation are universally accepted as essential to a safe, nutritious, and sustainable food supply for everyone. Mission To advance the science of food and its application across the global food system. 22 © INSTITUTE OF FOOD TECHNOLOGISTS | ALL RIGHTS RESERVED Our Promises: . Develop Enhance and promote the knowledge of IFT members and prospective members worldwide . Network Engage and convene relevant stakeholders to debate, create, transfer knowledge and communicate the latest information affecting the science of food . Innovate Be the source of influence and thought leadership for the development, application & communication of the science of food . Advocate Be the objective voice of the science of food by leveraging IFT’s members to proactively contribute evidence-based science to the public dialogue on food issues 23 © INSTITUTE OF FOOD TECHNOLOGISTS | ALL RIGHTS RESERVED Our Promises and Core Values Guide Our Strategic Initiatives DEVELOP NETWORK INNOVATE ADVOCATE Core Values Community Integrity Passion Progress Respect 24 © INSTITUTE OF FOOD TECHNOLOGISTS | ALL RIGHTS RESERVED Our Members at the Center of All We Do 25 © INSTITUTE OF FOOD TECHNOLOGISTS | ALL RIGHTS RESERVED Our Impact IFT—A Catalyst for Innovation and Positive Change Advance and Promote Careers in the Science of Food DEVELOP Enhance and promote the knowledge of IFT members and prospective members worldwide. Continuous Learning Fostering Future Professionals Recognizing Contributions Continuous Learning Upcoming Short Courses Food Science for the Non-Food Scientist February 15–16, 2018 Chicago, Illinois One of IFT’s most popular courses will help you better understand and communicate with your technical teams and customers. Food Laws & Regulations March 22–23, 2018 Chicago, Illinois Need to get a handle on the U.S. regulatory landscape ASAP? This newly updated and redesigned course is meant to provide you with the essential road map to U.S. food regulations and the myriad government agencies that oversee. Continuous Learning IFT Webcasts Keep up with the latest industry changes • Take advantage of 100+ on-demand webcasts • Newly updated “Food Science for the Non-Food Scientist” course Earn contact hours for CFS recertification Continuous Learning ift.org/certification Only global certification for food science professionals Recognizes the applied scientific knowledge and skills of global food professionals and provides a universal way to identify, cultivate, and retain top talent. More than 1,900 Certified Food Scientists in 55 countries ift.org/certification Continuous Learning ift.org/certification Renew your CFS via our new online CFS portal! If you CFS up for renewal this year? Don’t sweat it. You will be receiving information about IFT’s new and easy to use CFS portal where you can check your currently recorded contact hours and submit others you have completed. Renew by January 31, 2018 and save! Deadline to renew June 1, 2018. Learn more at: ift.org/certification Fostering Future Professionals Emerging Leaders Network To identify the best and brightest new professionals who demonstrate high potential for success in leadership roles and strong commitment to the science of food profession. • Complimentary IFT18 registration fee and • Networking opportunities housing • Mentorships • On stage recognition at IFT18 • Serve as a Peer Mentor at IFT18 Learn more at ift.org/eln Establish Productive and Interactive Global Networks NETWORK Engage and convene relevant stakeholders to debate, create and transfer knowledge, and communicate the latest information affecting the science of food. IFT18 Sections and Divisions Partnerships Annual Meeting IFT18 Annual Event & Food Expo IFT Annual Event: July 15-18, 2018 IFT Food Expo: July 16-18, 2018 Chicago, Illinois McCormick Place Advance registration begins March 1, 2018 Annual Meeting Fostering Future Professionals IFT18 Call for Proposals Present your expertise to thousands of food science professionals from industry, academia, and government. Submit a Technical Research Paper proposal for consideration to present at IFT18. Deadline December 18, 2017. More info at iftevent.org Sections and Divisions Sections Connecting our members locally and tapping into the unique needs of their geographic area. Divisions Special interest groups focusing on specific areas of food science and technology IFTConnect Is Mobile Friendly Join a Division, connect with your peers, participate in discussions, and post questions all from your mobile device! Partnerships Worldwide Collaborations IFT and the Institute of Food Science and Technology (IFST) have partnered to pilot a joint membership program. IFT generates reciprocal publishing and presentation opportunities in South Africa with South African Association of Food Science and Technology (SAAFoST) and Canadian Institute of Food Science and Technology (CIFST). IFT leaders participated in the Chinese Institute of Food Science and Technology Global Summit. Our publishing partnership continues with Food Technology and Global Food Industry News magazines. Promote Science, Technology and Their Application Be a source of influence and thought leadership for the INNOVATE development, application and communication of the science of food. Valuable Resources Science and Policy Initiatives IFT Publications iHub At IFT17 Start-Up Alley IFTNEXT Scientific Presentations 39 © INSTITUTE OF FOOD TECHNOLOGISTS
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