Get a Jump Start with Tuesday’s Sunrise Sessions
Introduced at last year’s Annual Meeting, Sunrise Sessions offer early risers an opportunity for some bonus education. Given their popularity last year, you will find more on the schedule for this year. Four were held on Sunday, July 18, and three are scheduled for Tuesday, July 20. Tuesday’s bonus sessions are as follows.
Food science: Wow, what a major!
Session 199, Tuesday, 7:15–8:15 a.m.
Room: S501ab
Track: Education & Professional Development
Today we wonder how we will produce enough qualified graduates in the food science field(s). We have both a recruitment and a retention problem. At one Western undergraduate university, we ask students to select a major prior to admission and are able to meet and interview all entering students as food science majors. These data are fascinating and deserve discussion by the practitioners in the field. This session will allow that to happen.
Product development 101: How do we put the pieces together?
Session 200, Tuesday, 7:15–8:15 a.m.
Room: S501cd
Track: Product Development
New Product Development is the engine that drives the food company. This session will encompass a high level review of the various steps of product development: (a) the fuzzy front end, when the concept is very fuzzy and when tasks are generally divided into three stages: the opportunity identification stage (strategic planning), the concept generation stage (ideation stage), and the concept evaluation stage (pre-technical evaluation); and (b) the structured and more disciplined concept evaluation, development, and launch phases. In addition, this presentation will provide insights into successful product attributes and how to manage product life cycle to ensure success where it matters—in the marketplace.
Fundamentals of sustainability in the food industry
Session 201, Tuesday, 7:15–8:15 a.m.
Room: S502ab
Track: Sustainability
This session will explore sustainability fundamentals such as definitions, measurements, and communication (focused on scientific-based assessment) as applied to food production and processing. This course will help members of the food industry to better understand the challenges and scientific approaches to sustainable food production.