Tuesday, September 18, 2018
Co-Sponsored by
ΦTΣ  Phi Tau Sigma, The Honor Society of Food Science and Technology
Theme:10Ahead: A Vision for the Future of Food Innovation from Silicon Valley”
5:00 – 6:00 PM         Board meeting
6:00 – 7:30 PM         Networking (Appetizers, dinner)
                                  Self-guided tour of The Bell museum
7:30 – 7:40                Recognition from MN-IFT and Phi tau Sigma
7:40 – 8:20                Speaker’s presentation 
8:20-8:30 PM            Questions/Closing Remarks 
The Bell Museum
2088 Larpenteur Avenue West
Saint Paul, MN 55113

Speaker: Dr. Justin Shimek, CEO and CTO at Mattson & Co.

Register online at On-line credit card payment is preferred or you can pay the night of the event if needed. Reservations are due by Tuesday, September 11 at 5:00 PM. If you have special dietary needs such as allergies, gluten free etc., have additional questions or need to cancel please call Tanu Tokle at 479-856-1583 or email
September 2018
Food Science Trivia!

Trivia 1: What is the predominant acid in cranberries?

Trivia 2: Cherrystone, Venus, and amandes de mer are all varieties of what seafood?


Want to get more involved with MNIFT?

Click here for information on how to!
MN IFT Suppliers Expo
Date: October 10, 2018
Location: Minneapolis Convention Center
Expo Hours 1-5PM
Social Hour and Hors D’oeuvre from 4-5:30
Attendee registration is FREE and currently available at
Exhibitor registration is still open.  Reserve your booth at

2018 Sweetener Systems Conference
(October 23-Chicago)

Designed for product developers. Technical program provides practical, sugar-reduction formulation advice + Critical regulatory updates + Emerging sweetener technologies.

Check Out the Program
Program Website
National IFT18 Chicago
Julie Jones was honored as an IFT Fellow by the Institute of Food Technologists at the Chicago national meeting.

As a
 board certified and Licensed Nutritionist, Julie received her BS degree from Iowa State University and her PhD in Home Economics/Food Science and Nutrition from the University of Minnesota.  Currently, she is professor emerita of foods nutrition at the St. Catherine University in St. Paul.  She has twice been named St. Catherine’s outstanding professor and was awarded the Myser Award by the alumnae as a professor “who made a difference in people’s lives.”  She held the 3M Endowed Chair in Science and chaired the Women in STEM Center of Excellence.

She has written many papers and is a frequent speaker for many professional conferences and consumer organizations, locally, nationally and internationally. She has served on many advisory boards and is active in many professional organizations. For the national American Association of Cereal Chemists International (AACCI), she was president and chair of the board of the national organization and has served in many capacities both nationally and locally. She led the Food and Nutrition Solutions Task Force  -  a joint effort of the Academy of Nutrition and Dietetics, the American Society of Nutrition, IFT and the International Food Information Council.  She has served as chair of the IFT Nutrition Division. For the Minnesota section of IFT, she was Chair of the Section, chaired the Macy Award, the scholarship committee and was a section councilor for many terms, and has held other roles. She is a member ASN, AND, Amer. Chem. Soc., Soc. of Family and Consumer Sciences, Les Dames d’Escoiffier and has served as a James Beard Judge.

CFANS Mentor Program

Each year, the CFANS Mentor Program, hosted by the CFANS Alumni Society, matches approximately 200 students and post-docs with alumni and industry professionals who share valuable career insights and guidance. Through this award-winning program, students and post-docs explore possible career paths, learn how to build their professional networks, and enhance their professional skills.

The CFANS Mentor Program welcomes all enrolled students (undergrad, grad and post-doc) and professionals (alumni and non-alumni) of CFANS related fields to apply.  All applicants are intentionally matched to help mentees achieve their professional goals led by the experience and wisdom of their mentor.  As a mentor-mentee pair, participants will;

  • connect with their mentor/mentee once per month for at least one hour (November-May)
  • maintain regular communication between meetings
  • identify goals for the student or post-docs' career exploration
  • participate in a job-shadow hosted or arranged by the mentor

Mentoring in this program happens across many fields including;

  • Animal Science
  • Plant Science
  • Food Science and Nutrition
  • Agricultural and Food Business Management
  • Forestry
  • Fisheries, Wildlife, and Conservation Biology 
  • Agricultural and Environmental Education
  • And more
Food Science Trivia Answers

Trivia 1: Benzoic acid
Trivia 2: Clams

This email was sent to <<Email Address>>
why did I get this?    unsubscribe from this list    update subscription preferences
Minnesota Section of the IFT · Dr. Reineccius/Food Science & Nutrition Department · 1334 Eckles Ave. · St. Paul, MN 55108 · USA