Past Events

We will show a step-by step procedure on how to make plant-protein fermented smoothies and how to calculate their nutritional PDCAAS value. We are 7.7 billion people in the world today, and by 2050 it is estimated we will be 9.8 billion people. How will we cover the protein needs for this 27% increase in population? Plant protein can be produced using about 4 times less water and 20 times less land than beef protein. At Givaudan, we have developed…

Join our March Webinar: Internal Auditing Challenges from the last 2 years and ways to overcome them through technology options and changing ways of thinking. Internal Auditing is an integral part of a continuous improvement for companies. It is also a requirement for ISO 9001, GFSI Certifications, and other certifications. Over the last two years, auditing has had to evolve from traditional in-person audits to something different. There have been technological advancements that help bridge the gap. This webinar will…

OVIFT will be hosting our Annual Food Science Research Competition and Networking event in partnership with CIFT Ohio Valley IFT is proud to announce that we will be holding our Annual Food Science Research Poster Competition in partnership with the CIFT 2022 Ohio Food Industry Summit*  at the Nationwide Hotel and Conference Center in Lewis Center, OH. Posters will be judged by professionals in the science of food, with prizes ranging from $500 to $1000 for outstanding research presentations. The…

Common Microbial Inhibitors in food and their impact on food safety and using matrix verification to ensure proper detection Microbial inhibitors, whether naturally occurring or intentionally added, are of great importance to food safety. Many of these substances are known to either inhibit or inactivate microorganisms that would be detrimental to the quality or safety of the food product. However, they can pose a challenge for the analytical microbiology laboratory as they can inhibit detection or quantification of the target…