Back to the 'Big Easy' The IFT Annual Meeting and Food Expo trumpets innovation in New Orleans June 28-July 1 T his year's Institute of Food Technologists' Annual Meeting & Food Expo will draw the most respected food professionals from industry, government and academia among all of the disciplines involved in food science and technology. More than 22,000 of the top food science and industry professionals from around the world are expected to convene in New Orleans from June 28 to July 1 at the New Orleans Murial Convention Center to learn about the very latest trends and newest product developments in the food industry. Scientific program Attendees will have many options to choose from in terms of sessions. IFT's Scientific Program includes more than 200 educational sessions, each led by experts in their respective fields. Hear about the latest research in food science, discover new products and technology applications and exchange ideas with others in your field. Visitors who are interested in learning more about the ways innovation can affect both business growth and environ84 I MEAT&POULTRY I May 2008 I www.MEATPOULTRY.com mental sustainability should participate in the programming focused on this year's theme, "Driving Growth and Sustainability through Innovation," program producers say. Many sessions are built around this theme including the Theme General Session, where industry professionals will share unique perspectives and success stories relating to the environmental sustainability movement and its impact on the food industry. Both the Theme General Session and theme educational programming are sponsored by Cognis Nutrition & Health. IFT's keynote session will be presented by Tom Kelley, best-selling author and general manager of IDEO. This design and development firm has designed such cutting-edge products as the Apple mouse and the Palm V. Kelley will share with his audience tools and insights for fostering innovation within organizations. Attendees looking to enhance their management or business leadership skills should check out this year's Professional and Business Development track sessions, offered as a complement to the Scientific Program.http://www.MEATPOULTRY.com