IFT FIRST 2024 Logo No Dates

 

Join us July 13th-14th

8:00 a.m. - 4:30 p.m. 

Hyatt Regency Chicago

 

Maximize your learning and networking! Join us for this workshop and the entire IFT FIRST: Annual Event and Expo experience by registering below.

Register for Event + Workshop

Can't make the event but still want to join us for this workshop? You can register separately for the workshop below:

Register for Workshop Only

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Course Overview:

 One of IFT ’s most popular workshops, Food Science for the Non-Food Scientist will help you better understand and communicate with your technical teams and customers.  Learn the basic principles of food science and equip yourself with an enhanced understanding of the role of food science in the development of food products. Gain a better understanding of the importance of food safety, basic regulatory issues and food science trends. 

Learning Objectives:

  • Better understand the field and processes involved with food science and develop a common vernacular.
  • Identify ways food science impacts and supports various aspects of non-scientific work.
  • Identify trends in food science.


Agenda:
What is Food Science and Why Does it Matter?
  • Food Chemistry: Carbohydrates, Lipids, Proteins, and Allergies
  • Introduction to Sensory Evaluation
  • Food Ingredients and their Impact on Product Development
  • Food Microbiology & Foodborne Illnesses
  • Food Processing & Packaging
  • The Art of Flavor
  • The Landscape of Food Regulation
  • (Ultra)processed Foods & Nutrition
  • Hot Topics

IFT will host a complimentary Happy Hour & Networking Event for all registered workshop attendees on July 13th following Day 1 of lecture.

Presenters

 

FSNFS_Gordon Smith

Gordon Smith, PhD, CFS
Retired

Gordon Smith, PhD, CFS is a retired professor and department head of Grain Science and Industry at Kansas State University. Prior to his transition to academia in 2015, Gordon acquired more than 20 years of industry experience working for the Sara Lee Corporation and ConAgra Foods. He has been a leader at Kansas State in bridging the industry academic gap through engaged research, teaching and outreach.  In the private sector he has been recognized for business-critical patents, consumer and business impact, product development, innovation and leadership excellence.

 

FSNFS_Marie Wright

Marie Wright
President, Creation, Design & Development and Chief Global Flavorist, ADM

Marie Wright is President, Creation, Design & Development and Chief Global Flavorist at ADM. She is deeply rooted in her belief that original flavor creation is artistry rather than science, and perfection in art is often elusive. After graduating from Kings’s College, London, Marie trained as a Flavorist with Bush Boake Allen, London, advancing to Senior Flavorist targeting key accounts in Europe and Asia. She then moved to the United States as the Flavor Creation Manager for Latin America, Mexico, and the Caribbean.


Kantha

Kantha Shelke, PhD, CFS
Principal, Corvus Blue LLC

Kantha Shelke, PhD, CFS is a principal at Corvus Blue LLC, a contract food science and nutrition research firm specializing in competitive intelligence research and rapid commercialization of new ingredients and technologies that are honestly healthful.  She holds master’s degrees in Organic Chemistry and in Food Science and Nutrition and a doctorate in Cereal Chemistry and Technology.  Kantha is a senior lecturer at Johns Hopkins University (Baltimore, USA), a visiting professor at MCI Management Center (Innsbruck, Austria), and a member of the faculty advisory board at Southwest College of Naturopathic Medicine in Tempe, Arizona, and McGill University, in Montreal.

With over 20 years of experience in the food industry, Liz is a seasoned professional who is passionate about providing strategic sensory leadership to drive product development and inform business decisions. She possesses extensive expertise in developing, training, and maintaining descriptive analysis panels. In her current role as a Director at Sensory Spectrum, a consulting firm specializing in connecting sensory and consumer insights to drive business success, Liz collaborates closely with clients to develop and execute research plans that offer invaluable insights and guidance for informed decision-making.

P7Liz Suter
Director, Consulting – Sensory Spectrum, Inc.

Prior to joining Sensory Spectrum, Liz held a senior manager role in leading sensory research for Tyson Foods, overseeing a diverse portfolio of iconic brands. She also contributed her expertise to Barilla, further expanding her knowledge and industry insights. Liz holds a BS and an MS in Food Science from the University of Missouri – Columbia and the University of Illinois at Urbana-Champaign, respectively. Additionally, she has completed the Certification Program for Applied Sensory Science & Consumer Testing at the University of California – Davis.

Beyond her professional pursuits, Liz enjoys activities such as running, music, and outdoor activities with her husband and three daughters.