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Program Meeting Archives

IFT Newsletter

Dinner Meeting Programs

Sustainability: Impacting People, Profits, and the Place you Live by Sara Lee

The Gift of GAB (Goals, Attitude, or Behavior or Brand) by Cunneen

Diabetes, Genetics, and the State of Comprehensive Diabetes Care by Philipson

Artisanal Wisconsin Cheese,
by Culinary Sales Support, Inc.

IFT Leadership Presentation by London

The Salt-Health Debate by Satin

Technical Meeting Programs

IFP: The Secret Drivers of Innovation

Interpreting the Stevia Effect by Lindsey

IP Strategy: Company Perspective by Khare

Salt Reduction and its Impact on Health& Wellness by Payne

Taste Modifying Considerations for Natural HIgh Intensity Sweeteners by Sobel

The Science of Taste Modifying: Enhancing Salt Perception in Reduced Sodium Foods by Sobel, Khare and Desai

CAREER CENTER

Chicago Section IFT Turns 70!

Valuation of Intellectual Property by Vander Veen

Adams Hutt: The Paradox of Food Regulation

Working with Natural High Potency Sweeteners in New Product Deveopment by Woo

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Janet Collins: Food & Nutrition Labeling:
What are we really looking for?

Barry Callebaut: Innovations in Chocolate

Connie Weaver: May 2013 Tanne Lecture - Dietary Guidelines

Selerant: Food Compliance Cloud

Christine Carr: Consumer Driven Innovation

John Ruff: Processed Food Debate

Mark Whitacre: SelenoExcell - Power of Prevention

Vanderveen: Valuation of Intellectual Property

Mark Whitacre: When Great Leaders Lose Their Way