The IFT FIRST Annual Event and Expo will present a host of changes upon its return to Chicago’s McCormick Place from July 12 to 15. IFT FIRST is a food science and innovation expo where science meets application, where innovation finds its market, and where the global food system comes together to solve what’s next.

This year’s theme is in its name: IFT FIRST (Food Improved by Research, Science, and Technology).

The most notable change attendees will observe this year is that all scientific programming will take place directly within the expo hall. "Rather than separating learning from the exhibitions, this new model intentionally connects research with application in real time. Attendees can move seamlessly from a scientific session on emerging processing methods, ingredient functionality or regulatory developments to direct conversations with solution providers, technology developers and ingredient suppliers," Bonnie Stetz, senior director of event strategy, Institute of Food Technologists, host of the show, tells Dairy Foods. "The result is a learning experience that shortens the distance between insight and implementation."

Stetz adds that "leaders want to understand the science, but they also need to evaluate feasibility, scalability, and commercial readiness. Integrating programming and exhibits allows those considerations to happen side by side."

There will also be a huge spotlight placed upon professional development when IFT FIRST features the launch of its Ignite Sessions. "This unique experience is designed to help attendees strengthen strategic thinking, communication and leadership capabilities. Open to all attendees, Ignite Sessions are the perfect complement to scientific and technical programming by focusing on the people skills that turn ideas into impact," Stetz explains.

Attendees who will find the show especially useful are food and beverage professionals working in food safety and quality assurance, food processing and product development. More than 1,000 exhibitors will showcase game-changing products and technologies.

"IFT will tackle the most important topics shaping policy and regulation today with special scientific sessions devoted to MAHA (Make America Healthy Again), ultra-processed foods, food additives and natural colors," Stetz relays. "Attendees can also expect ample programming around alternative proteins, GLP-1s, food safety, and of course, the role of food innovation in creating healthier foods and beverages."

Plenty of education

IFT FIRST keynote sessions are designed to address some of the biggest issues impacting attendees today, including regulatory risk and compliance and product innovation. Here is a specific look at some of the most notable sessions.

Opening keynote: J. Kenji Lopez-Alt

• James Beard award-winning chef and writer J. Kenji Lopez-Alt will explore how scientific inquiry and culinary creativity are transforming the way people experience food. The keynote will also focus on the ways evidence-based experimentation is revolutionizing food preparation and product development.

Sustainability keynote: "Sustainable Solutions: Advancing Food Security Through Science and Collaboration"

• Keynote will unite global leaders in sustainability, food security and industry innovation and explore the latest breakthroughs in traceability.
• Panelists:
  • Blake Harris, managing director, IFT’s Global Food Traceability (moderator)
  • Mercy Lung’aho, Ph.D., lead, food security, Nutrition and Health Program, International Institute of Tropical Agriculture
  • Paul Bowen, Ph.D., senior water consultant, GHD
  • Bruce Friedrich, founder and president at The Good Food Institute

IFT Journals keynote: "Building Trust: Scientific Consensus and Policy for a Safer Food Future"

• The multidisciplinary keynote will discuss how consensus-building and transparent research inform policy and public trust, and the panel will also address the challenges of defining scientific rigor, the importance of transparency, and the role of scientific journals and agencies in shaping global standards.
• Panelists:
  • Brendan Niemira, PhD, IFT chief science and technology officer (moderator)
  • Andrew Bremer, MD, Ph.D., director, office of nutrition research at National Institutes of Health
  • Angela Odoms-Young, Ph.D., associate professor, Cornell University
  • Anupama Joshi, MS, vice president of programs, Center for Science in the Public Interest
  • Tia M. Rains, global co-chair, International Life Sciences Institute
  • Mary Ellen Camire, Ph.D., professor of food science and human nutrition, University of Maine School of Food and Agriculture

Tuesday’s opening keynote: "Regulatory Frontiers: Navigating Food Safety in a Changing World"

• Keynote session will explore the latest developments in regulatory science, risk assessment, and compliance, as well as address how global standards are evolving to address novel ingredients, technologies, and consumer expectations.
• Panelists:
  • Anna Rosales, IFT vice president of science and policy (moderator)
  • Kyle Diamantas, JD, FDA deputy commissioner for human foods

Science Communication Keynote: "Science Communication in the Age of Misinformation: Restoring Confidence in Food Innovation"

• Keynote assembles experts in media, academia and industry to share strategies for engaging diverse audiences, countering myths and promoting evidence-based dialogue.
• Panelists:
  • Bill McDowell, IFT vice president of content and channel strategy
  • Laura Lindenfeld, Ph.D., executive director and professor of communication, Alda Center for Communicating Science at Stony Brook University
  • Charlie Arnot, CEO, The Center for Food Integrity
  • Roxi Smith, food science content creator, @Hydroxide
  • Laura Chalela Hoover, MPH, RDN, executive vice president, food and beverage at Edelman US

AI Keynote: "Designing with Intelligence: Practical AI for Faster, Smarter, Safer Food Innovation"

• Keynote will discuss real-world use cases where AI converts consumer signals into science-based decisions for product developers and R&D leaders.
• Panelists:
  • Jay Gilbert, Ph.D., director of codeveloper and digital products at IFT (Emcee)
  • Alon Chen, Tastewise CEO and Co-Founder

Dairy education sessions

Beyond keynotes, dairy processors looking for specific education sessions geared toward them will plenty of options, according to Stetz:

"Glyceryl Monolaurate and High-Pressure Processing in Bovine Milk"

Cheng Huan Tan, graduate research assistant at Oregon State University: This study evaluated the dose-dependent antimicrobial efficacy of glyceryl monolaurate (GML; 0–4 mg/mL), applied alone or in combination with HPP (450 MPa, 5 min, 4°C), against Staphylococcus aureus, Listeria monocytogenes, and Escherichia coli in raw bovine milk. It also evaluates the bioactive protein retention rate.

"Understanding Mechanisms of Light Induced Flavor Development in Milk Using Advanced Analytics"

Md Asaduzzaman, postdoctoral researcher at Utah State University: Light-activated flavor development is a common problem in shelf-stable liquid milk. Understanding the mechanism of this type of flavor development will help us to significantly improve milk product quality and extend its shelf life.

"The Next Protein Revolution: Protein Quality, PDCAAS, and DIAAS-Driven Design"

Hasmukh Patel, chief science and innovation officer at Nutracom LLC: Protein science is evolving beyond simple grams-per-serving toward precision amino acid delivery and digestibility modeling. This presentation introduces PDCAAS and DIAAS-driven methods for designing highly efficient, multi-source protein systems that advance nutrition, sustainability, and product performance.

Beyond education

Although education and the exhibitors on the show floor itself are perhaps the biggest IFT FIRST attractions, the show expands further with its IFT Hub, the onsite networking headquarters at IFT FIRST, centrally located in the concourse, where attendees can not only network with their peers but learn more about the benefits of becoming an IFT member and experience cutting-edge tools intended to help them advance their careers. IFT will also host the Professional Networking Event, taking place Monday night, July 13.

"This is an exclusive opportunity to connect with colleagues across IFT’s interest-based groups and kickstart the connection engine with authentic conversations with peers, problems solvers and thought leaders looking to expand their network. The following night (July 14), IFT will host the Belonging Bash for all and highlight its African, African American and Black Resource Group, Early Careerist Group, Proud Resource Group and Women’s Resource Group," Stetz says.

In addition, IFT FIRST will have more ways than before for attendees to connect with and learn from their peers. "New this year, we will host topic-based networking sessions, 1:1 scheduled meetings, a networking meet-up for Spanish-speakers, networking activities for first-time attendees and solo travelers and topic-based expo tours," Stetz concludes.