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At Sunday morning's keynote session of the 2009 Annual Meeting & Food Expo of the Institute of Food Technologists (IFT), incoming IFT President Marianne Gillette and President-Elect Bob Gravani announced and presented four companies with the 2009 IFT Food Expo Innovation Awards. The recipients are Ecolab Inc.; EnWave Corp.; National Center for Food Safety & Technology; and National Starch Food Innovation.

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The Institute of Food Technologists (IFT) and the Food Processing Suppliers Association (FPSA) will announce a new agreement to co-locate the IFT Food Expo and FPSA Process Expo at Chicago's McCormick Place Convention Center beginning July 18-20, 2010.

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The Institute of Food Technologists (IFT) and the Food Processing Suppliers Association (FPSA) today announced a new agreement to co-locate the IFT Food Expo and FPSA Process Expo at Chicago's McCormick Place Convention Center beginning July 18-20, 2010. This brings together two premier events that will draw a range of food industry professionals interested in product development, processing, packaging, and the science of food.

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Experts from industry, government and academia will gather at the Institute of Food Technologists (IFT) 2009 Annual Meeting and Food Expo (AMFE) taking place June 6-9 at the Anaheim Convention Center in Anaheim, California, to share research and discuss the current status of food science and technology. Listed below are some of this year's AMFE Scientific Program Highlights.

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The Institute of Food Technologists (IFT) has produced a series of videos on MonkeySee.com, an instructional video website, called "Understanding Food Safety and Toxicology" that educates viewers about the safety of the foods they eat.

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Leading economic experts Todd Buchholz and Jeffrey Rosensweig will discuss the economic and policy issues affecting the food industry at the Institute of Food Technologists (IFT) Annual Meeting and Food Expo keynote session, Sunday, June 7, 2009 in Anaheim, California.

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Stephen Taylor, Professor, University of Nebraska, Lincoln, has been selected as the winner of the 2009 Babcock-Hart Award by the Institute of Food Technologists (IFT), a nonprofit international society with 20,000 members working in food science, technology and related professions.

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Stanley Gilliland, Regents Professor and Sitlington Endowed Chair, Department of Animal Science at Oklahoma State University, was elected Institute of Food Technologists (IFT) Fellow in 2009 for his research on probiotic cultures and their benefits for humans and livestock, as well as his role as an educator and student mentor.

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Rakesh Singh, Professor and Head of the Department of Food Science at the University of Georgia, has been selected as the winner of the 2009 Elizabeth Fleming Stier Award by the Institute of Food Technologists (IFT), a nonprofit international society with 20,000 members working in food science, technology and related professions.

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Mary Wagner, General Manager and Chief Technology Officer at Mars Symbioscience, has been selected as the winner of the 2009 Calvert L. Willey Distinguished Service Award by the Institute of Food Technologists (IFT), a nonprofit international society with 20,000 members working in food science, technology and related professions.

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Manuel Castillo, Assistant Research Professor at the University of Kentucky, has been selected as the winner of the 2009 Samuel Cate Prescott Award by the Institute of Food Technologists (IFT), a nonprofit international society with 20,000 members working in food science, technology and related professions.

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Luis Fernandez, Applications Technology Leader, Europe, Middle East, and Africa, Cargill, was elected Institute of Food Technologists (IFT) Fellow for his contributions in food ingredient applications as a researcher, director, and manager.

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Kyungsoo Woo, Principal Scientist, MGP Ingredients, has been selected as the winner of the 2009 Industrial Scientist Award by the Institute of Food Technologists (IFT), a nonprofit international society with 20,000 members working in food science, technology and related professions.

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Ken Buckle, Emeritus Professor, University of New South Wales, was elected Institute of Food Technologists (IFT) Fellow for more than 30 years of service to the Australian Institute of Food Science and Technology (an IFT affiliate organization) and for his commitment to teaching and promoting food safety.

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Kathryn L. Kotula, Senior Investigative Food Scientist at Investigative Food Sciences, has been selected as the winner of the 2009 Carl R. Fellers Award by the Institute of Food Technologists (IFT), a nonprofit international society with 20,000 members working in food science, technology and related professions.

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Kathleen Nelson Feicht, President at Asta Food Research, was elected Institute of Food Technologists (IFT) Fellow in 2009 for her work in advancing bakery technology and for her innovations in baked goods and foods for weight control.

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Theron "Tee" Downes, Professor Emeritus at Michigan State University, was elected Institute of Food Technologists (IFT) Fellow in 2009 for his studies in, and lifelong commitment to, the field of food packaging.

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Alfred Bushway, Professor, University of Maine, was elected Institute of Food Technologists (IFT) Fellow in 2009 for his contributions in the areas of food processing and food safety for fruits and vegetables, seafood, meat, and poultry.

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Anna V.A. Resurreccion, Professor at the University of Georgia, has been selected as the winner of the 2009 Bor S. Luh International Award by the Institute of Food Technologists (IFT), a nonprofit international society with 20,000 members working in food science, technology and related professions.

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Arun Bhunia, Professor of Food Microbiology at Purdue University, has been selected as the winner of the 2009 Research and Development Award by the Institute of Food Technologists (IFT), a nonprofit international society with 20,000 members working in food science, technology and related professions.

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James R. Coughlin, President, at Coughlin & Associates, was elected Institute of Food Technologists (IFT) Fellow in 2009 for his leadership and contributions in national and international aspects of food and nutritional toxicology, risk assessment, scientific communication and regulatory affairs, covering food products, additives and contaminants.

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George Flick, University Distinguished Professor at Virginia Tech, has been selected as the winner of the 2009 Myron Solberg Award by the Institute of Food Technologists (IFT), a nonprofit international society with 20,000 members working in food science, technology and related professions.

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Fu-Hung Hsieh, Professor and Director of Graduate Studies at the University of Missouri, was elected Institute of Food Technologists (IFT) Fellow in 2009, for his excellence in teaching and mentoring of food science and engineering students, as well as for developing food extrusion research program at the university.

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Fidel Toldrá, Research Professor at the Instituto de Agroquimica y Tecnologia de Alimentos (CSIC), was elected Institute of Food Technologists (IFT) Fellow in 2009 for leadership in the field of meat science.

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Dennis Miller, Professor at Cornell University, was elected Institute of Food Technologists (IFT) Fellow in 2009, for nutrition research focusing on trace minerals with the goal of reducing iron deficiency in populations.

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Daryl Lund, Emeritus Professor at the University of Wisconsin, Madison, has been selected as the winner of the 2009 Nicholas Appert Award by the Institute of Food Technologists (IFT), a nonprofit international society with 20,000 members working in food science, technology and related professions.

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Charles Sims, Professor at the University of Florida, was elected Institute of Food Technologists (IFT) Fellows in 2009 for his work as a Food Science educator and mentor to generations of students.

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Catherine Adams, President and CEO of RdR Solutions Consulting, was elected Institute of Food Technologists (IFT) Fellow in 2009 for being a leader in the application of HACCP as a regulatory program and the implementation of ISO 9000 quality management systems for the global food industry.

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Patrick Dunne, Senior Research Scientist, U.S. Army Natick Soldier Research, Development and Engineering Center, Department of Defense Combat Feeding Program, was elected Institute of Food Technologists (IFT) Fellow in 2009 for his innovations in non-thermal processing of foods, and his promotion of national and international collaboration in food safety and security.

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Bill Helferich, Professor at the University of Illinois, has been selected as the winner of the 2009 Bernard L. Oser Food Ingredient Safety Award by the Institute of Food Technologists (IFT), a nonprofit international society with 20,000 members working in food science, technology and related professions.

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John D. Floros, Professor and Head of the Department of Food Science, at Pennsylvania State University, was elected Institute of Food Technologists (IFT) Fellow in 2009 for his contributions to the field of Food Engineering and Packaging and for being an advocate for IFT and the food science profession.

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Mukund Karwe, Professor at Rutgers, The State University of New Jersey, has been selected as the winner of the 2009 William V. Cruess Award by the Institute of Food Technologists (IFT), a nonprofit international society with 20,000 members working in food science, technology and related professions.

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John Marcy, Professor at the University of Arkansas, was elected Institute of Food Technologists (IFT) Fellow in 2009 for his leadership in extension education for poultry processors and in retail food safety.

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John Milner, Chief, Nutritional Science Research Group at the National Cancer Institute, was elected Institute of Food Technologists (IFT) Fellow in 2009 for his commitment to the discovery of bioactive food components in health promotion and disease prevention.

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Purnendu Vasavada, Professor at the University of Wisconsin, River Falls, was elected Institute of Food Technologists (IFT) Fellow in 2009 for advancing food safety through his teaching, research, and outreach.

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Pina Fratamico, Research Microbiologist/Lead Scientist, United States Department of Agriculture, Agricultural Research Service, was elected Institute of Food Technologists (IFT) Fellow in 2009. She is recognized for her research on innovative methods for the identification and detection of food borne pathogens.

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Pamela White, Professor and Interim Dean at the University of Iowa, has been selected as the winner of the 2009 Stephen S. Chang Award for Lipid or Flavor Science for significant contributions to lipid or flavor science by the Institute of Food Technologists (IFT), a nonprofit international society with 20,000 members working in food science, technology and related professions.

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Pamela Vaillancourt, Vice President, Business Development, at RQA, Inc., was elected Institute of Food Technologists (IFT) Fellow in 2009 for leadership in mentoring students as well as her expertise in quality assurance, product formulating, and business development.

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A team of researchers with members from North Carolina State University, United States Department of Agriculture-Agricultural Research Service (USDA-ARS), South Atlantic Area Research Unit, and Industrial Microwave Systems L.L.C., is the winner of the 2009 Food Technology Industrial Achievement Award by the Institute of Food Technologists (IFT), a nonprofit international society with 20,000 members working in food science, technology and related professions.

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Yao-Wen Huang, Professor at the University of Georgia, was elected Institute of Food Technologists (IFT) Fellow in 2009 for conducting innovative food safety and product development research on underutilized food sources and for promoting international cooperation and technology transfer to domestic and international food agencies.

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Recognizing the importance of focused and intentional Congressional efforts advancing food science and technology, the Institute of Food Technologists (IFT) announces that the recipients of its annual Congressional Support for Science Award are Senator Kent Conrad, Democrat, North Dakota, and Congressman Bob Goodlatte, Republican, Virginia.

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The Institute of Food Technologists (IFT) announced today that William Fisher has been named Vice President of Science and Policy Initiatives. In this Washington D.C. based position, he is charged with overseeing all scientific, technical and government activities at the international not-for-profit food science society.

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Along with the increased worldwide demand for fish and seafood is a rise in the illegal practice of substituting lesser-valued seafood for the more highly prized varieties, such as sea bass labeled as halibut or rockfish labeled as red snapper. To prevent this illegal practice, a number of DNA-based methods have been developed to detect fish and seafood species in commercial products.

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Some vegetable cooking methods may be better than others when it comes to maintaining beneficial antioxidant levels, according to a new study in the Journal of Food Science, published by the Institute of Food Technologists. Results showed that, depending on the vegetable, cooking on a flat metal surface with no oil (griddling) and microwave cooking maintained the highest antioxidant levels.

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Consumers are willing to pay extra for food processed using new technology once they understand how it works and what it does, according to a study presented in the Journal of Food Science Education, published by the Institute of Food Technologists.

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Vegetables in the Brassica family -- such as broccoli, cabbage, kale and Brussels sprouts -- are inexpensive yet very nutritive, providing beneficial phytochemicals as well as vitamins, minerals and fiber, according to a report presented in the Comprehensive Reviews in Food Science and Food Safety, a peer reviewed publication of the Institute of Food Technologists (IFT).

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Freezer burn is a common problem that significantly affects the color, texture and flavor of frozen foods. An article in the Journal of Food Science Education explains what freezer burn is, how to prevent it and how self-defrosting freezers and individually quick frozen products contribute to the problem.

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The following news briefs are from the Institute of Food Technologists (IFT), a nonprofit scientific society with more than 20,000 individual members working in food science, food technology and related professions in industry, academia and government. The briefs are derived from a variety of IFT publications, including the Journal of Food Science, Comprehensive Reviews in Food Science and Food Safety, and Food Technology magazine.

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At the Institute of Medicine (IOM) and National Research Council (NRC) meeting held on March 24, Institute of Food Technologists (IFT) food scientist Dr. Frank Busta addressed food safety gaps in the Food Protection Plan by the U.S. Food and Drug Administration (FDA). Dr. Busta is a senior science advisor and the interim vice president of science and policy initiatives at IFT and is also director emeritus and senior science advisor of the National Center for Food Protection and Defense and professor emeritus of the University of Minnesota.

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Gluten-free bread, which is suitable for patients with celiac disease, has been supplemented to resemble French bread in terms of texture and color, according to a study in the Journal of Food Science, published by the Institute of Food Technologists (IFT). The study was sponsored by the Commission of the European Communities.