IFT Knowledge & Learning Experiences Department
Preliminary Educational Program Proposal Form
IFT has been offering educational experiences to our members for over 40 years. These offerings are designed to provide our members the tools they need to succeed in their jobs and professional lives.
To complete this form, fill inthe shaded boxes with the requested information, choose “save as” and save the document as your name. Send completed proposal and any attachments to the appropriate IFT staff member.
- For online courses and webcasts: Erin O’Connell at
- For in-person short courses: Alex Schultz at
Please fill out all sections to the best of your ability. A complete, polished, and engaging proposal is essential for IFT to determine the suitability of the event. Proposals will be reviewed and you will be contacted when a decision has been reached. IFT may suggest an alternate format than the one that you indicate on this form.
Review criteria includes but is not limited to:
- Clear and compelling rationale for the relevance of this topic and event to IFT members and the food science community
- Quality and completeness of proposal
- Inclusion of innovative teaching methods and activities
Submitter Information
Submitter Name:
Company/Affiliation:
Contact Phone: Email:
Program Title:
Preferred Program Format
Short Course(1-2 day in-person program; 2-8 presenters)
Online Course (5-8 hours of self-paced virtual presentations; 2-8 presenters)
Live Webcast (45, 60, or 90 minute virtual presentations; 2-3 presenters)
ProgramTopic: From this list, rank up to three relevant topic areas, with 1 being the most relevant to your proposal. Highlight any related sub topics (in parentheses) as appropriate.
Professional Development
Emerging Sciences and Technologies (3D printing, biotechnology, cultured meat, nanotechnology, omics and genomics, novel technologies)
Food Business Trends (consumer and marketplace trends, food retailing, foodservice, global markets and trade, mergers and acquisitions, people and companies in the news, start-ups and new ventures, supply chain management)
Food Categories (baby foods, bakery, beverages, cereals, condiments, confectionary, dairy, eggs and egg products, fermented foods and beverages, fish and seafood, fruits and vegetables, gluten-free, meat and poultry, medical foods, organic, pet food, refrigerated and frozen foods, sauces and dressings, seaweed, snacks, sports nutrition, soups, vegetarian/vegan
Food, Health and Nutrition (diet and health, dietary guidelines, dietary supplements, food myths, functional foods, microbiome, obesity and weight management, personalized nutrition)
Food Ingredients and Additives (antioxidants, botanicals, bulking agents, cannabis, chocolate, colors, enzymes, fats and oils, fiber, flavors, grains, legumes and pulses, microalgae, non-GMO, nuts and seeds, prebiotics and probiotics, preservatives, proteins, sodium and salt replacers, spices and seasonings, stabilizers and emulsifiers, starches, hydrocolloids and gums, sugars and sweeteners, vitamins and minerals, yeasts
Food Policy (food laws and regulations, food standards, labeling, risk analysis)
Food Processing & Packaging (baking and frying, chilling and freezing, cleaning and sanitizing, evaporation and dehydration, emulsion technologies, encapsulation, extraction, extrusion, fermentation, filtration and separation, mixing and blending, nonthermal processing, process control and instrumentation, processing equipment, thermal processing, active and intelligent packaging, aseptic packaging, modified/controlled atmosphere packaging, co-manufacturing and contract packaging, packaging equipment and materials)
Food Product Development (culinary and ingredient trends, formulation, marketing, new products, R&D)
Food Quality (quality assurance and quality control, shelf life, spoilage microorganisms)
Food Safety and Defense (allergens, food fraud, food traceability, foodborne illness, FSMA, HACCP, pathogens)
Food Sciences (food chemistry, food engineering, food microbiology, sensory science, food toxicology)
Sustainability (energy management, environmental life cycle analysis, food security, food waste, greenhouse gases, water management, recycling)
Target Audience: From the list below, choose the top three youbelieve are the primary market for your proposed program.
Job Segment
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News media/journalists
Academia
Product Development
Sales & Marketing
Management
Government/Regulatory
Consulting
Other – please describe:
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Career Level:From the levels listed below, choose the one that mostly closely aligns with your proposal.
Student
New Professional
Mid-Career
Late-Career
Content Level
Beginner–Assumes some exposure to the field of food science and its related technologies; a session at this level presents an overview of concepts and features and is best suited for newer food science professionals and/or recent graduates in food science or a related field.
Intermediate– Assumes solid knowledge of the concepts or features of the field of food science and its related technologies; a session at this level might describe systems and procedures of moderately complex topics. Sessions at this level are best suited for moderately experienced professionals in the field and/or recent graduates from a graduate program in food science.
Advanced – Assumes advanced understanding of the field of food science and its’ related technologies; a session at this level might cover very technical and complex research, technologies and subjects. Sessions at this level are best suited for experienced professionals in the field.
Proposal
Justification: Describe why this course is timely and relevantto IFT, its membership, and educational experience customers. You may also wish to describe how your course and material is innovative and particularly suitable to your chosen format.
History of your topic: Describe the format and success of any similar programs that have been offered either with IFT or another organization. If you have held or been a part of such programs, please be specific.
Learning Objectives: List three to five actions thatattendees will be able to take after completing your proposed program. For example, “Attendees will be able to identify the most important online resources for developing FDA-regulated food products.”
General Description of Content: In one to two paragraphs, please provide a general description of this program, what it will cover and why someone should attend. For example, “This course will provide a deeper exploration of FDA-regulated health claims, nutrient content claims, and structure/function claims. Provides a valuable opportunity for participants to engage with two experienced food label attorneys”.
Agenda: Please attach a complete agenda. If some instructors have yet to be identified, please indicate with TBD.
Collaborating Group(s): If applicable,listany organizations,IFT Divisions, or IFT Sections that should be recognized for their assistance with this program.
Additional Information: Provide any other information which may be helpful to reviewers.
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