I was fortunate to join 20,000 fellow Institute of Food Technologists (IFT) members for the annual conference in Chicago this week. It was a dynamic program of presentations, poster sessions and trade show exhibits.

In reflecting back on what was one of the more active and energetic IFT conferences in recent years, the overall theme might be “disruption.” Clean label initiatives, food safety standards, improved nutrition profiles, sustainable production, new ingredient sourcing and changing consumer expectations were common discussions.

Thought-provoking futurist Mike Walsh suggested that “convergent technologies and connected lifestyles mean that everything, even food, is now a digital product.” Walsh showed how technologies as diverse as social media, manufacturing robotics, genetic engineering, 3-D printing, e-commerce and “big data” analysis are reshaping the way food is produced, sold and consumed.

In discussions and presentations at IFT, the great challenges of feeding the world in a healthy, sustainable and profitable way were clearly defined. But there was also a prevailing spirt of opportunity. Food scientists, like many people who pursue scientific careers, approach big challenges with an innate curiosity and healthy optimism that all problems can be solved.

For 75 years, IFT has been at the forefront of technological innovation for the food industry. One exciting new initiative is the FutureFood 2050 project. Over the course of several years, a series of articles, research reports and a full-length documentary film will be created to spark more open and credible dialogue across a wide range of stakeholders.

Some consumers fear technology in the food industry. But, if you believe, as I do, that technology is a far bigger part of the solution than a problem, the IFT conference provides a bright glimpse of the future.