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March 8, 2016
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March Dinner Meeting

Innovative Processing to Improve Health, Safety, and Sustainability of Fruits and Vegetables
Presented by the 2016 Macy Award Winner Dr. Tara Mchugh



 
  When: March 24th
          Where: The University Club (420 Summit Ave)
 
Dr. McHugh has more than 22 years experience in food processing, chemistry and engineering research at USDA.  She has authored or co-authored over 113 peer reviewed publications and 9 patents, three of which have been licensed.  She has also been the leader on 19 high impact cooperative research and development agreements with food companies and commodity organizations and has led three large funded extramural USDA grants (NRI and AFRI), two large California Energy Commission grants, a BARD grant and several California Department of Food and Agriculture grants.  Dr. McHugh has received a multitude of awards, including the prestigious Presidential Early Career Award in Science and Engineering, two USDA Secretary Honors Awards, ARS/PWA/Research Leader Award, and two Federal Laboratory Consortium Awards.  She currently leads the Healthy Processed Foods Research Unit on a wide range of high impact research projects to improve healthfulness, marketability and safety of foods through development and implementation of novel, sustainable processing technologies. Consumers are benefiting from Dr. McHugh’s team’s novel food products, including 100% fruit bars, edible fruit and vegetable films, and vitamin D enhanced mushrooms, are increasing specialty crop consumption in the U.S. while having a concomitant benefit to human health. 
For more information and to register, visit mnift.org


SPECIAL PRE EVENT WORKSHOP ON IMPROVING YOUR SOFT SKILLS! 


Special Soft Skills Workshop

Time: 3:00 – 5:00 PM
Location: The University Club
Effective Communications and Persuasion for the Food Industry

Jeremy Rose, Ph.D.
Department of Speech-Communication
University of Minnesota

The workshop is free to all meeting attendees!

Thank you to everyone that attended the February Dinner Meeting "Facing GMO Labeling"

The February Meeting jointly sponsored by AACC and the MN Section of IFT was a huge success with over 150 attendees interacting and discussion the hot topic of GMO labeling. Thank you to all who participated and donated to the Silent Auction!

MN IFT Members: It's Time to Cast Your Vote For Your Section Leaders


Leadership of IFT (National): http://www.ift.org/about-us/election.aspx

MN Section Voting: https://eballot4.votenet.com/ift/login.cfm

To vote, simply visit these webpages, log-in and submit your vote!

Save the Date: MN IFT Golf Scramble!

 When:
Tuesday, May 24, 2016
 Where:
The Links at Northfork, Ramsey, MN

Dust off your putter and find that sunscreen - it's time to golf for scholarships once again! This year MN IFT will host a golf scramble with a shotgun start at 12:30 with box lunches available prior to tee-off and a cookout after. Registration will be available soon at mnift.org. More details and registration details will be sent soon.

New Professionals: Help Wanted!

What: YWCA – Food Science Workshop
Fun half day food science workshop (full of experiments!) with 30 8th grade girls in the EUREKA program.
When: Friday March 25th 12pm-4:30pm
Who We Need: People willing to volunteer a full afternoon. You will help facilitate fun food science experiments and answer questions about all your great experiences in the food science industry. 
Please contact Sarah Fahey (SFahey@stspecialtyfoods.com) for more info!

 

Volunteers Needed - Minnesota State Science Fair

What: Minnesota State Science Fair
When: Monday, April 4th 

Please contact Tonya Schoenfuss (tschoenf@umn.edu) for more info!

Dairy Foods Division Webcast


Effective Food, Nutrition and Health Messages: From the Eyes of the Consumer to the Health Promise of Foods


This webinar will explore the general topic of how to connect consumers with science-based nutrition messaging. Participants will better understand the lens through which US consumers process the information they hear in regards to food, nutrition and health. Second, through a case study, participants will hear an example of how marketing the health promise of foods can be done in a cost-effective approach, including practical steps to harness science and consumer insights to drive an impactful marketing platform in today’s crowded and vibrant marketplace.

Interested in the webcast? Please visit https://www.pathlms.com/ift-learn-online/courses/2267/webinars/792 for more information!

Interested in Joining Phi Tau Sigma?

 

Phi Tau Sigma is the Honor Society for food science and technology. The organization was founded in 1953 at the University of Massachusetts Amherst by Dr. Gideon E. (Guy) Livingston, a food technology professor. Phi Tau Sigma is now seeking nominations for new members. 


For more information, and for application downloads, please visit: www.phitausigma.org
Meet Your MN IFT Executive Committee - Craig Sherwin
Craig is the Research Director at Davisco, a business unit of Agropur Inc. located in Eden Prairie, MN. In his role he leads technical services for Davisco’s whey products business, the applications research department, and technical strategy development. He graduated with degrees from NC State and a PhD in Food Science from the University of Minnesota. Prior to Davisco, he also held a post-doc position at the University of Wisconsin-Madison funded by Kellogg and he worked 10 years at General Mills in numerous R&D positions.
 
Craig’s affiliation with IFT began in 1991 as a freshman in food science, and he has been an active member of IFT ever since. As a student, he participated in numerous student events and served as President of the Student Association, and as a professional member he has served as a volunteer on numerous committees and in leadership roles including the IFT Board of Directors. Currently, besides his service in the Minnesota Section he serves as the industry advisor to the IFT Student Association where he is continually impressed with the quality of talent coming through the pipeline for our industry. Craig is committed to the idea that investment in sound science and research plays a critical role in advancing the quality and sustainability of our food supply, and through meaningful innovation, our industry can recapture a prominent place of respect in the mind of consumers.
Food Facts Answers

1. Dumping is when the consumer gives a more positive or negative rating on a scale, due to their frustration or inability to report on other attributes.
 
2. Archibutyrophobia (pronounced A’-ra-kid-bu-ti-ro-pho-bi-a)
Copyright © 2016 Minnesota Section of the IFT, All rights reserved.


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