The IFTSA election will be held from February 8-March 8, 2012. This is your chance to elect leaders that will guide IFTSA members toward the future. Please watch for an e-mail from IFT on February 8 that will contain your username and password. Voting only takes a minute or so please take advantage on the opportunity to get involved. Want to attend the 2012 IFT Annual Meeting & Food Expo®?
Volunteer as a session monitor at IFT12 and you will receive complimentary registration and a shared occupancy hotel stay in Las Vegas. If you are interested in volunteering for the session monitor program, please complete the online application. The application to volunteer as a session monitor will close March 5, 2012. Showcase your food science club members at IFT12!
Prior to the College Bowl, the IFTSA Welcome Assembly features a slideshow of what students have been up to during the past year. If you have photos from your food science club or are planning fun events in 2012, please send your photos to Emily Wolter at emwolter2@gmail.com. Photos will be accepted until May 31st! 2012 Summer Internship for Graduate Students
In an effort to recognize hardworking food science graduate students, Feeding Tomorrow has partnered with General Mills to bring you an internship opportunity for this summer. Two graduate students will receive a $5,000 scholarship and a paid summer internship at General Mills in Minneapolis, MN. Look over the guidelines and access the application here to take advantage of this opportunity. The application deadline is February 1st. Attention Aspiring Food Bloggers
IFTSA has a blog in the works and we are looking for help from some of our talented student members. As a volunteer, you will provide insight into the content and design, help moderate correspondence, and contribute to developmental tasks. For more information on how to get involved, please contact Emily Wolter at emwolter2@gmail.com. Looking for a Job?
As a student member, you have access to the IFT Career Center and the multitude of job opportunities that it contains. Are you looking to be a research and development scientist, a sales representative, an assistant professor, or a quality assurance director? Your food science degree can open the door to these opportunities, and many more. Visit the IFT Career Center today. IFT Member Profile: Dr. Suzanne Johanningsmeier Snapshot of my life now:
 I work as a Research Food Technologist with the USDA-ARS Food Science Research Unit located at North Carolina State University in Raleigh, NC. I am also an Assistant Professor in food chemistry where my research focuses on the development of improved processes for the utilization of vegetables. I enjoy food and wine, reading with my children, making quilts and pottery, yoga, ballet, and nature walks. Where did I attend college?
My educational journey began in the chemistry department at Vincennes University where I earned an Associate of Arts degree. I transferred to Purdue University to pursue a Bachelor's degree in food science. During my undergraduate studies at Purdue, I was the president of our food science club, a researcher in our undergraduate department, and a pilot plant and laboratory assistant. I continued my education at North Carolina State University where I completed my Master of Science degree in food science with a minor in biochemistry. I earned my doctoral degree in food science with a minor in nutrition at NCSU, too. How did I get interested in food science?
I first learned about the field of food science from Mr. Jay Bardole, my advisor and organic chemistry professor at Vincennes University. I chose a career in food science due in part to my love of food, the integration of the sciences, and the potential to make a significant contribution to society. How did IFT/IFTSA help me in my transition from student to professional?
Participation in IFT as a student afforded me a number of opportunities for professional development. These activities included giving scientific presentations at annual meetings and participating as a student representative on the IFT Continuing Education Advisory Committee. These experiences provided valuable networking opportunities and greater exposure to the industrial and scientific food science communities. The professional growth resulting from these experiences was a valuable asset in my transition from student to professional. What are my tips for students who might be entering the workforce for the first time or who may be considering becoming a professor? - Make an effort to know the people in your community. Those relationships will help you grow as an individual and often result in unexpected opportunities for professional or career growth.
- Seek out opportunities to learn new skills.
- Be mindful of how you spend your time, and complete the activities that are of greatest importance first.
- Be committed and strive for excellence.
College Bowl Trivia
The College Bowl is an annual food science quiz hosted by the IFT Student Association. Teams from universities around the country compete regionally for the chance to contend in the finals at the IFT Annual Meeting & Food Expo®. Q1: The genus of the psychrotrophic bacteria most often associated with flavor defects in refrigerated milk is what? Q2: Baker's percentages designate the weight of various ingredients in a recipe with what ingredient being set at 100%? Q3: Pâte brisée, pâte sucrée, and pâte sablée are 3 basic types of what? A1: Pseudomonas
A2: Flour
A3: French pastry doughs 
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