IUFoST World Congress Information

The week of August 17-21, 2014, we will join together to learn about advances in food science and technology, gain insights into key industry drivers such as: food safety, regulatory, consumers and some of the challenges facing the industry today. What needs to be done today to prepare for tomorrow? How can all the sectors work together in a more collaborative way to ensure ongoing innovation that resonates with consumers, the safety of our food, sustainability and ultimately, feeding the world! The congress theme: Research that Resonates was carefully selected to reflect how understanding the successful commercialization of our innovation is more important today than ever before. Join colleagues from all sectors; Science, Academia, Government and Industry and learn how we can execute more successfully in areas like: Collaboration, Education and Innovation–in an effort to provide quality food & beverage products that resonate with consumers. I’d also like to take a moment and extend a special welcome to all our students. Canada has a well-developed education system in the area of food science and technology with 14 universities and colleges spread across the country, offering degrees in Food Science and Technology. I know I speak for all Canadians when I say how proud we are to be hosting such an impressive event and even more pleased that each of you could join us. Your Conference Co-Chairs, Rickey Yada, Advanced Foods and Materials Network, Guelph, ON Thomas Thompkins, Lallemand - Institut Rosell, Montreal, QC Allan Paulson, Scientific Program Committee Dalhousie University, Halifax, NS Dérick Rousseau, Scientific Program Committee Co-Chair Ryerson University, Toronto, ON