By: Kay Sisk, Graduate Student and Dietetic Intern, Case Western Reserve University   Date: 6/24/11

Last week, the Institute of Food Technologists (IFT) held its Annual Meeting and Food Expo in New Orleans, LA.  Over the course of four days, from June 11-14, 2011, between 13,000 and 15,000 food science professionals, researchers and educators from the U.S. and around the world came together to learn about the latest developments in food science, ingredient technology, and the newest products and trends.  I had the privilege of joining the IFIC team as an intern at this year’s Annual Meeting and Expo and would like to share some highlights from my experience.

A New Appreciation: Synergy of the Sciences
IFT opened my eyes to the complexity of food and the role that food science and nutrition can play together in creating healthful diets.  As a dietetic intern, I’ve learned to promote health by educating individuals and communities to choose nutritious foods.  What I and fellow nutrition professionals may not appreciate, however, is that food scientists also play a key role in continuously working to build an even better, more nutritious food supply.

A common message that resonated from panel experts and speakers was that food scientists and nutrition professionals can work together to “give Americans the tools to make healthy decisions,” as U.S. Surgeon General Regina Benjamin stated during her Beacon Lecture.  IFT President-Elect Roger Clemens echoed Dr. Benjamin’s message and charged food scientists and technologists to “ensure that our food resources are capable of meeting current and future Dietary Guidelines recommendations, and that we continue to provide a safe and abundant food supply worldwide.”

Accordingly, dominant trends among many of the products showcased on the exhibit floor mirrored key messages of theDietary Guidelines for Americans 2010, by incorporating more whole grains, more “good” fats like omega-3 fatty acids, less trans-fat, less sodium, less sugar, and fewer calories in products.

IFT Fun: Balancing Food and Physical Activity
When attending a conference with “food” in its title in a city that is known for its local cuisine, you can expect to eat an abundance of good food!  Meeting-goers could make a meal from the wide variety of new, innovative products exhibited.  Outside of the convention center, New Orleans offered delicious cuisine – from fresh-prepared Cajun and Creole seafood dishes, to locally-grown tomatoes (at the 25th Annual Creole Tomato Festival), to a taste of unique specialties, such as beignets and pralines.

After enjoying the diverse variety of foods it was equally important to get in some physical activity, and there were certainly opportunities to do so!  Attendees could stroll through the aisles of the 1.1 million square-foot exhibit floor or walk the length of the Ernest N. Morial Convention Center which measures over one-half mile from end-to-end.  Attendees could also join over 575 people, including IFT President Dr. Bob Gravani, who braved the New Orleans heat and humidity to participate in the 11th Annual 5K Fun Run & Walk sponsored by the IFT Student Association and Feeding Tomorrow.

Final Thoughts
I left IFT and New Orleans with a good deal of “food-for-thought”.  Food represents not only fuel and nutrition for the body, but also culture and heritage, ethnicity, flavor and taste, geography, history, nostalgia, and social interactions.  Together, the disciplines of food science and nutrition can work together to help Americans shape healthful diets while preserving the many characteristics that make food meaningful beyond nutrition.

At first glance, the food science world may seem less relevant to nutrition professionals, but I certainly encourage future dietetic interns and registered dietitians to attend IFT’s Annual Meeting and Expo.  It’s an opportunity to learn about the foods we recommend to individuals, meet scientific experts and leaders in the field of food and nutrition, and share our insights with the innovators of tomorrow’s food.  Are you interested in attending IFT next year?  Visit www.ift.org to learn more about the 2012 IFT Annual Meeting and Food Expo in Las Vegas.