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Event Coverage
New in Event Coverage (page 51 of 60)
Aug 08, 2007 | 10:39 AM CDT
Natural Ingredients UK
Natural Ingredients 2007 will take place October 30 through November 1 at ExCel in London, United Kingdom
Aug 08, 2007 | 10:24 AM CDT
What Makes Food Taste Good?—SFC Breakfast Meeting
During the SFC Chicago IFT Expo breakfast meeting, Technical Products' Steven Witherly dissected the human obsession with junk food
Aug 08, 2007 | 09:54 AM CDT
SFC Fall Meeting
On September 20, the Society of Flavor Chemists will hold a meeting at the Wyndham O’Hare, Rosemont, IL
Aug 07, 2007 | 07:49 PM CDT
Consumer Preference—Taste and Health
During this year’s IFT Expo, Virginia Dare presented the results of its latest study tracking the US public’s preferences for regional American cuisines and flavors
Aug 07, 2007 | 07:41 PM CDT
IFT 2007 Wrap-Up: the View from the Show Floor
New innovations and technologies at this year’s Institute of Food Technologists Expo
Aug 02, 2007 | 01:55 PM CDT
IFT 2007: Receptor Research, Junk Food and Beyond
This year's Institute of Food Technologists (IFT) Expo in Chicago provided everything from scientific sessions on the future of taste receptor research and the effects of genetics and environment on taste variables to discussions of free trade vanilla.
Aug 01, 2007 | 04:09 PM CDT
NAFFS Goes Organic
The NAFFS 90th Annual Convention will take place October 18–21 at The Resort at Longboat Key Club, Longboat Key, FL, and will address "The Real World Approach to Organics."
Jul 25, 2007 | 12:10 PM CDT
WFFC Open Dinner Date Change
The WFFC 25th Annual Open Dinner will now be held October 3 at the Westmount Country Club in Paterson, New Jersey
Jul 25, 2007 | 12:02 PM CDT
Event to Address Impact of Chemical Regulations
The American National Standards Institute (ANSI) will host “Action and Reaction: Developing a Sustainable Approach to Emerging Chemical Issues” August 9–10 in Baltimore
Jul 25, 2007 | 11:59 AM CDT
Inside IFT Part 2—Show Floor Innovations
The Institute of Food Technologists’ 2007 Expo will offer a glimpse at the latest materials and equipment, applications, and innovative tastes