CHICAGO— Registration is now open for IFT18: A Matter of Science + Food in Chicago, July 15-18 at McCormick Place. Hosted by the Institute of Food Technologists (IFT), IFT18 will convene food science and technology thought leaders and decision-makers from more than 90 countries representing the most prominent organizations in the global food sector.   This year’s theme, A Matter of Science + Food, sets the tone for a scientific program that will highlight the latest research, innovative solutions, and groundbreaking thinking by academics and industry professionals in the science of food. Programming includes over 100 peer-reviewed scientific sessions and 11 intensive short courses including "Launching a Food and Beverage Business," led by food incubator The Hatchery, and "Improvise This: The Power of Collaboration," led by Chicago's Second City Works. 

In addition to the robust scientific programming, IFT18 will feature its largest exhibit hall ever, including over 1,000 global exhibitors showcasing the latest products and innovations in food science and technology. In 2017, IFT’s annual event was named one of the top 50 fastest growing trade shows in North America, and obtained an IAEE Certified Exhibition, a designation which recognizes ethical practices and customer service standards.

“Attendees of IFT18 will be immersed in a community of innovative scholars, visionaries, and entrepreneurs all dedicated to transforming scientific knowledge into food-based solutions that benefit people around the world. The ideas and products introduced at the annual event are critical to supporting IFT's vision of a world where science and innovation are universally accepted as essential to a safe, nutritious, and sustainable food supply for everyone,” IFT CEO Christie Tarantino-Dean said.

IFT18 featured sessions include:

-  The culmination of the inaugural IFTNEXT Food Disruption Challenge, a competition designed to help emerging and investment-ready science of food and technology companies gain visibility and make strategic connections. The fast-paced pitch event, will feature six start-ups competing for the Future Food Disruptors of the Year $25,000 cash prize in front of a panel of distinguished judges representing different sectors of the food and beverage industry and a presentation from moderator Daymond John of ABC’s Shark Tank. Audience members at the featured session will be able to cast their vote for a $5,000 People’s Choice award.  

- Tamar Haspel, Washington Post columnist, will moderate a dynamic panel discussion entitled The Clash Behind Consumer Demands and Responsible Foods. Panelists will explore the impacts and challenges food companies face when well-intentioned customer demands are in direct conflict with their eco-friendly, healthy, and sustainable intent.

- Dennis Dimick, Executive Editor of National Geographic magazine will present The Human Age: Confronting the Innovation Conundrum, a compilation of his stunning environmental photographs exploring the impact of human ingenuity and the Earth’s ability to sustain it.

Food professionals can register online to attend IFT18 at Those who register by June 1, 2018 can take advantage of discounted registration and hotel rates. IFT non-members can join when they register and save up to 40 percent off the cost of registration. Members of the media who would like to attend can view the media eligibility requirements and request media credentials here

About IFT The Institute of Food Technologists (IFT) is a global organization of 17,000 individual members from more than 100 countries committed to advancing the science of food. Since 1939, IFT has brought together the brightest minds in food science, technology and related professions from academia, government, and industry to solve the world’s greatest food challenges. Our organization works to ensure that our members have the resources they need to learn, grow, and advance the science of food as the population and the world evolve. We believe that science is essential to ensuring a global food supply that is sustainable, safe, nutritious, and accessible to all. For more information, please visit






















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