Newswise — CHICAGO – IFT15: Where Science Feeds Innovation hosted by the Institute of Food Technologists (IFT) held at McCormick Place South in Chicago highlighted the hottest food trends, the latest food products, and the most important developments in the science of food. More than 23,000 people registered for the event held July 11-14 to attend scientific sessions, network with colleagues, and visit the sold-out expo floor.
• Number of Registrants: 23,000+• Number of Countries Represented: 84• Number of Student Registrants: 1,692• Number of Booths Contracted: 2,600• Number of Exhibitors: 1,225• Number of Scientific Sessions: 113• Number of Poster Presentations: 1,215• Number of Speakers: 429
IFT issued several press releases based on new initiatives and research presented at the scientific sessions which can be viewed online in the IFT newsroom: http://www.ift.org/newsroom/news-releases.aspx. Topics in releases included: how insects may be the answer to consumer demand for more protein, research on how diversifying your diet may make your gut healthier, and the first lab produced hamburger.
For a full event recap, read IFT15 News. The IFTLive Channel on YouTube has over a dozen videos from IFT15 including interviews with Futurist Mike Walsh; Mark Heiman PhD, Vice President and Chief Science Officer for MicroBiome Therapeutics; and Mark Post, MD, PhD, Chair of Physiology; Vice Dean of Biomedical Technology, Maastricht University. View them here.
IFT16 will be held again in Chicago, July 16-19, 2016.
Event photos and audio recordings of the scientific sessions are available by request.
About IFTFounded in 1939, the Institute of Food Technologists is committed to advancing the science of food. Our non-profit scientific society—more than 17,000 members from more than 95 countries—brings together food scientists, technologists and related professionals from academia, government, and industry. For more information, please visit ift.org.
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