The Institute of Food Technologists (IFT), a global nonprofit scientific organization dedicated to advancing the science of food and its practical application across the worldwide food system, has announced a new webinar series designed to give food professionals, researchers, students, and industry leaders an exclusive preview of the groundbreaking scientific discussions set to take place at IFT FIRST Annual Event and Expo. The annual event, scheduled for July 12–15 at McCormick Place, is one of the food industry’s most significant global gatherings, bringing together experts from academia, government, and industry to discuss the future of food science and innovation.
As part of this initiative, IFT is launching “Talking Science with the Chief Science and Technology Officer,” a free public webinar series moderated by Brendan Niemira, PhD. The four-session virtual series is intended to spotlight some of the most anticipated scientific presentations at IFT FIRST, offering attendees an early look into the trends, technologies, and research breakthroughs that are shaping the future of the food sector.
According to Niemira, the scientific programming at IFT FIRST goes beyond academic theory.
“Each scientific presentation at IFT FIRST delivers more than research—it provides actionable science that professionals can take back to their labs, plants, and classrooms to drive real-world impact across the food system,” Niemira said. “From breakthrough research to emerging technologies, the individual scientific presentations at IFT FIRST showcase the breadth and depth of food science, sparking new ideas and accelerating progress toward creating a healthier future for food.”
He added that the webinar series offers an unusual opportunity for the broader global food community to directly engage with some of the leading researchers and innovators participating in the conference.
“These intimate Q&A sessions will not only provide a rare preview of these invaluable discussions taking place at IFT FIRST but allow the global food community to connect with some of our leaders who are improving food through research, science, and technology,” Niemira said.
Session 1: Science Meets Circularity—Ingredients, Packaging, and the New Rules of Sustainability
May 26, 12:00 p.m. CT
The opening webinar will focus on one of the food industry’s most urgent priorities: sustainability and circularity. As governments, brands, and consumers increasingly demand environmentally responsible solutions, food scientists are being called upon to rethink how ingredients are sourced, processed, and packaged.
Featured speakers include:
- Nandika Bandara, Associate Professor, University of Manitoba
- Kevin E. Mis Solval, Associate Professor at University of Georgia and Co-founder and Chief Scientific Officer of JellyCoUSA
- Colin Preston, Managing Consultant at Ramboll Management Consulting
Bandara’s presentation, “How Do Circular Economy Principles Reduce Food Loss While Strengthening Supply Chain Stability?”, will explore advanced upcycling strategies for converting oilseed meals such as canola, hemp, and sunflower, along with pulse-processing byproducts, into high-value functional ingredients and sustainable biomaterials. His work highlights how agricultural waste can become a source of food ingredients, packaging materials, and industrial additives.
Mis Solval’s presentation, “Developing Next Generation Marine Collagen from Seafood Waste for Functional Ingredients,” will examine methods for extracting and commercializing collagen-based food ingredients derived from seafood byproducts—turning waste into value while addressing ingredient sustainability.
Preston’s session, “Impact of Extended Producer Responsibility on Food Science and Food Packaging,” will address how evolving global regulations are transforming food packaging design.
Niemira emphasized that Extended Producer Responsibility (EPR) laws are rapidly reshaping packaging requirements across North America and Europe.
“These policies place new obligations on producers to meet recyclability criteria, minimize packaging, and incorporate post-consumer recycled content,” he explained. “While often viewed through a sustainability lens, these regulations also have major implications for food safety, quality, and packaging performance.”
Session 2: What’s New in Plant Protein?
June 3, 10:00 a.m. CT
As global demand for plant-based foods continues to rise, this webinar will focus on emerging technologies and scientific breakthroughs driving the next generation of plant protein innovation.
Featured experts include:
- José Bonilla, Assistant Professor, University of Copenhagen
- Samira Feyzi, Assistant Professor, University of Arkansas
- Renske Janssen, Senior Project Manager, NIZO
Bonilla’s presentation, “Machine-Learning Based Quantitative Characterization of Plant Protein Hydrogel Microstructure,” will demonstrate how machine learning can analyze microscopic plant-protein structures and reveal the relationship between microstructure and food functionality.
Feyzi’s presentation, “Moving Towards Clean Label Plant Protein Ingredients,” will focus on using natural deep eutectic solvents (NADES) to create cleaner-label plant proteins, reducing dependence on harsh chemical processing methods.
“With the growing global population and increasing consumer demand for healthy, clean label, sustainable, and functional plant protein ingredients, it is essential to develop new processing strategies,” Niemira said.
Session 3: Next-Generation Processing—Nonthermal Technologies Shaping Food Safety and Quality
June 9, 12:00 p.m. CT
Emerging food processing technologies that reduce thermal damage while preserving safety and quality will take center stage during the third webinar.
Featured speakers include:
- Mario Gonzalez Angulo, Applications Manager at Hiperbaric
- Deepti Salvi, Associate Department Head, North Carolina State University
- Anubhav Pratap-Singh, Associate Professor, University of British Columbia
Gonzalez Angulo’s presentation, “High-Pressure Thermal Processing (HPTP): Overcoming Technical Barriers to Industrial Application,” will explain how combining pressure and heat can achieve microbial safety while preserving taste, texture, and nutritional quality better than traditional retort processing.
“High-Pressure Thermal Processing offers the potential to reduce chemical contaminants while maintaining food quality,” Niemira noted.
Salvi’s session, “The Current State of Cold Plasma Technology in Food Processing,” will review applications, limitations, and future opportunities for cold plasma in food manufacturing.
Pratap-Singh’s presentation, “Unlocking Red Seaweed Phenolics With Cold Plasma-Treated Water and Enhancing Antioxidant Activity,” will showcase how novel nonthermal treatments can increase the functional value of seaweed-derived ingredients.
Session 4: Hot Concepts in Food Science
June 30, 12:00 p.m. CT
The final webinar will spotlight innovative ideas and emerging scientific breakthroughs with the potential to influence future food development.
Featured speakers include:
- Chico Qike Li, PhD student, Cornell University
- Dilek Uzunalioglu, Founder, Agora Food Solutions LLC
Working alongside Alireza Abbaspourrad, Li will present “Structurally Tuning Phycocyanin: From Blue Chromoprotein to Natural Emulsifier,” highlighting how structural engineering can improve the performance of natural food colorants and emulsifiers.
Uzunalioglu’s presentation, “Fermentation Enabled Ingredients: From Technical Performance to Metabolic Potential,” will examine how precision, biomass, and solid-state fermentation can be used to create ingredients with enhanced functionality, improved digestibility, and metabolic health benefits.
Building Momentum for IFT FIRST 2026
The webinar series serves as both an educational opportunity and a strategic preview of the scientific innovation expected at IFT FIRST 2026. By making the sessions free and open to the public, IFT is broadening access to leading-edge food science knowledge and reinforcing its mission to advance food innovation worldwide.
For researchers, food manufacturers, product developers, and students alike, the series offers a valuable glimpse into the conversations shaping the next generation of food—from sustainable packaging and alternative proteins to novel processing technologies and fermentation-driven ingredients. As the countdown to IFT FIRST continues, these webinars are expected to help build momentum around what promises to be one of the year’s most influential food science events.
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