Meat + Poultry - May 2007 - 68

foods formulation/marketing and nutraceutical/functional foods introductions.
Attendees rely on the scientific program
to keep current on the marketing, sales,
development, safety, quality, packaging
and nutrient value of foods.
Innova will feature its "Taste the
Trend" presentations, displaying a series of poster sessions and more than
200 international products, complete
with opportunities for nine new beverage concepts/tastings. Innova also
plans to show six video presentations
focusing on food for seniors, healthy
options, ethnic trends and beverages
of the future.
IFT and the Research Chefs Association are presenting a unique, interactive
pavilion featuring collaborative presentations combining culinary innovation of
research chefs from the RCA with food
scientists from IFT. The 2007 theme
is A Taste of Health featuring children
industry, government agencies, and research institutions will provide insight
on topical issues in numerous presentations covering topics ranging from
new products, nutrition, food defense
and avian influenza.

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e-mail at: meatpoultry@sosland.com.

CöutaiflDIseas"e Trau m'iS
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Keeping an eye on
innovation

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This year's keynote speaker for the conference is Jason Jennings, business leader and best-selling author. He will share
his insights into the ways in which leading organizations of all sizes are keeping
the spirit of innovation alive. Jennings
has spent 20 years founding and leading successful businesses and helping
other companies learn how to achieve
their full economic potential.
The scientific program at the annual meeting serves as the global forum
for food scientists, food technologists,
and food industry professionals seeking sound science. Educational forums
will focus on global new food product trends, emerging flavor trends, and
overall taste trends. Presentations will
include samples and tasting of many
products discussed. Speakers will focus
on the interest and impact of healthy

and obesity, campus dining, and adult
wellness
In addition, IFT is offering pre-conference courses. The one-day courses
on July 27 includes: an introduction to
nanobiotechnology and new generation
oils; the two-day courses July 27-28 will
address: flavor interactions in foods;
food packaging for the non-packaging
professional; food science for the nonfood scientist; from concept to commercialization: blending culinary arts and
food science; ingredient applications for
total health and wellness; nonthermal
processing technologies; preparing for
third-party audits.
For more information on the IFT
conference and food expo, along with
the short courses, at: www.am-fe.ift.
org/cms/.

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May 2007

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Meat + Poultry - May 2007

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