President's Message
Mary K. Schmidl

This is the last time I will address the Minnesota Section of Institute of Food Technologists (MN IFT) as your President and by the time you read this I will be within a few weeks of handing on the Presidential baton to Beth Ann Nylander. But, as Yogi Berra said, "It ain't over till it's over."  An essential part of the MN IFT's governance structure is the "three President" system and specific responsibilities must be fulfilled depending on the official position, be it President, President-Elect or the immediate Past President.  So, although it seems an all-too-short one-year stint as President, it is really a three-year stint, performing each of those roles in turn within the "three President's" system.

Each MN IFT President comes to the role determined to "make a difference," in order to help improve MN IFT and help it more effectively achieve its goals.  A year flashes by very quickly, so each has to combine continuing the predecessor's unfinished business, with leading the development and completion of new task and inevitably, leaving some unfinished task in the best possible shape the successor to lead to completion.

It has been my honor, privilege and good fortune to serve as the President of MN IFT 2016-2017 and to take my turn in leading the continuation of that process.  It is at one and the same time a proud and humbling experience involving exhilaration, exhaustion and gratitude. I cannot find words powerful enough to express my gratitude to numerous members who have helped me directly; to the wider circle of dedicated IFT volunteers without who efforts this organization could not function and to my family whose considerable support and understanding have enabled me to serve, especially during the past two year and in the coming year as the immediate Past President and to the MN IFT membership who elected me.  I have done my very best to repay their trust and will continue to do so.  My time in this office is coming to an end, but my days of service are not.  I will never hold a position higher with the MN IFT, but there is no title within the MN IFT that I will hold more proudly than that of member.

June 2017
Food Science Trivia:

Trivia 1: Minamata disease was caused by the consumption of fish containing what?

Trivia 2: What is the principle structural component of bacterial cell walls?
Want apparel for your IFT section? 

IFT partnered with Dupli-Group to create a custom online store to offer branded merchandise for IFT Sections. We received suggestions from section leaders that having a source for branded apparel would be a welcome convenience, and section leaders can now go online to order polo shirts, dress shirts or fleece in a variety of styles and colors with your section logo. If you would like to order shirts to hand out to section leaders or members at IFT17, you could have them delivered to your hotel room in Las Vegas or you can order apparel to arrive in time for a section planning meeting.  All orders are placed directly with Dupli-Group, which has been offering apparel and promotional items since 2006. To place orders, first register using the link at the top of the page. Please note that there are quantity discounts so if you are ordering apparel for your leadership team, you may want to consider buying additional quantities for future leaders to achieve price breaks. Also, there is a one-time digitization fee of $50 that is waived for orders that exceed $300.

Questions about product sizing or orders can be sent to
Get apparel here
Will You Be At National IFT?
National IFT 2017 is this weekend on June 25-18 in Las Vegas, Nevada. We hope to see as many MN IFT members attending. Learn more about the event here:
MN IFT Young Professionals committee members gathered at the Ronald McDonald House
Top row, from left: Amudhan Ponrajan, Olivia Geoghegan, Chelsey Keeler, Sarah Fahey
Bottom row, from left: Lindsay Budin, Tess Tierney, Fei Cheng
Not pictured: Rachel Prososki, Yiwen Thor
On May 1, a group of MNIFT Young Professionals committee members gathered at the Ronald McDonald House (RMH) near the University of Minnesota campus in Minneapolis. These members volunteered their evening to cook and serve a meal for the almost 50 families staying at the house. Ronald McDonald Houses across the country provide free housing and meals for families of children requiring extended stays in the hospital. Volunteers were given a tour of the building, which includes 48 bedrooms that are nearly always filled, multiple kitchens, a large play room, school classroom, gym, and movie room. The MNIFT volunteers prepared a variety of dishes, including the crowd favorite, cookies from dough donated by General Mills. The group had a wonderful time preparing and serving meals to guests and is looking forward to continuing this volunteer activity in 2018.
MnTAP Minnesota Technical Assistance Program

Minnesota food processing industry is one of the best in the world. Producing these products consumes large amounts of water, energy and sanitation products. As the costs for these resources continue to rise, companies are looking to manage these process inputs more closely.

Give MnTAP a call to get your no cost assessment and start saving now by reducing chemical use, conserving water, lowering wastewater strength, and saving energy.

MnTAP is excited to help Minnesota food processors reduce waste and costs.

  • No-cost waste reduction assessments for Minnesota food processors
  • Intern projects focused on in-depth waste reduction strategies

How would an assessment or intern project help your facility?
Assessments and intern projects are geared towards:

  • Reducing chemicals and waste
  • Conserving water and energy
  • Lowering strength charges
  • And reducing YOUR operating costs!
Contact Matt Domski, 612-624-5119, or Jon Vanyo, 612-624-4683, with any questions or to schedule an assessment.

Read more about the project.

Learn about the MnTAP Intern Program

Research Associate Position: Dairy Science Department 
South Dakota State Univeristy
Responsibilities: Responsibility of this position will be to plan, coordinate, implement and conduct research projects involving dairy product processing and analysis.  Duties will include manufacture of natural and process cheese, dried milk protein concentrates, and other dairy based ingredients; as well as perform proximate, physiochemical, and functional analysis on various dairy products.  This individual will also be required to design dairy product processing experiments, interpret and present results at research meetings, and prepare reports, manuscripts, and grant proposals.  Additional responsibilities include general maintenance of laboratory equipment, maintenance of inventory of analytical supplies, and implementation and monitoring laboratory safety protocols. Desired qualifications include:  one or more years of relevant experience and PhD in Dairy Manufacturing, Food Science, or closely related field. 
Qualifications: Minimum of a MS degree in Dairy Manufacturing, Food Science or closely related field is required.  Individual is required to have knowledge of dairy product processing, at least one year of experience with research involving dairy product processing and analysis.  Experience will include familiarity of laboratory procedures including proximate analysis, high performance liquid chromatography, spectrophotometry, and capillary electrophoresis. Effective verbal and written communications skills and interpersonal skill are required.  Preferred qualifications include, at least two or more years of relevant experience and PhD in Dairy Manufacturing, Food Science, or closely related field.  
Salary: Commensurate with qualifications.
Application Deadline:  Applications should be received by August 1, 2017 in order to receive full consideration in the initial screening.  However, applications will be accepted until the position is filled. Application process: SDSU accepts applications through an on-line employment site.  To apply, visit:, search by the position title, view the job announcement, and click on “apply for this posting.”  The system will guide you through the electronic application form. The employment site will also require the attachment of a cover letter, which should specifically address how the candidate meets the qualifications as outlined in the advertisement, CV or resume, and a reference page with the contact information for three professional references.  Email applications will not be accepted.  Please contact SDSU Human Resources at (605) 688-4128 if you require assistance with this process.Any offer of employment is contingent on the university’s verification of credentials and other information required by law and/or university policies, including but not limited to a criminal background check.    
For questions on the position, contact John Haberkorn at 605-688-5480 or
Apply Now
Thank you to all of our amazing IFT volunteers and board members. 2017 was a great year and we appreciate all of the hours put it! We couldn't have done it without you! 
Food Science Trivia Answers

Trivia 1: Peptidoglycan
Trivia 2: Mercury

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Minnesota Section of the IFT · Dr. Reineccius/Food Science & Nutrition Department · 1334 Eckles Ave. · St. Paul, MN 55108 · USA

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