Midnight Snack: January 2012 Official Newsletter of the IFT Student Association


Head Chef: A Letter from our President

Jennifer Willig

Happy New Year Foodies!

It's a busy time for everyone. In order to help you stay on track, here is a reminder of upcoming IFTSA competition deadlines.

  • College Bowl Questions Due – 1/31/12
  • Product Development Competition Preliminary Proposals Due – 2/1/12
  • Disney-IFTSA Product Development Competition Preliminary Proposals Due – 2/15/12
  • Undergraduate Research Paper Competition Abstracts Due- 3/1/12

Want more information? Visit the IFTSA Competitions website to get all of the details.

An area meeting near you is currently being planned by your area representative. I encourage you to become involved in your university's food science club and attend your local area meeting. It is a great opportunity to meet other food science students.

Additionally, be on the lookout for the upcoming webinar series "Careers in Food Science," and our new IFTSA recruitment video that will also debut at an area meeting soon!

Jennifer Willig
IFTSA President

Expiration Dates: Announcements & Deadlines

Don't let these important deadlines pass you by! Take a moment to review the IFTSA competition deadlines. By clicking on the competition and/or award name, you will be able to view each of the guidelines.





College Bowl

Contact Your Area Rep

January 31

sponsored in part by PepsiCo

Product Development

Sanja Cvitkusic

February 1

sponsored exclusively by Mars

Disney - IFTSA Product Development Competition

Amy DeJong

February 15

sponsored exclusively by Disney

Excellence in Leadership Award

Emily Del Bel

March 1

Undergraduate Research Paper

Ariel Buehler

March 1

Chapter of the Year

Claire Aucella

May 1

sponsored in part by PepsiCo

Congratulations to the three finalist teams in the IFTSA Heart Healthy Product Development Competition sponsored by Canola Info.

Cornell University: Hummus+
The Ohio State University: Morning Glory
University of California, Davis: Torteoat

The finals will take place at Wellness12, March 28 – 29, 2012 in Chicago, IL.

University of Kentucky food science clubLocal Flare: Chapter & Club News
The University of Kentucky food science club had a great year in 2011. Members held a kick-off meeting at department head Dr. Clair Hicks' house, sold ice cream at the state fair, and volunteered at the Bluegrass Section IFT Suppliers' Night.

The University of Nebraska-Lincoln food science club started off the year selling caramels and ice cream at the Applejack Festival in Nebraska City. The club went trick-or-treating for canned food and collected more than 300 pounds of fooOhio State Universityd for the Food Bank of Lincoln.

The Ohio State University food science club hosted an annual ice cream fundraiser and volunteered at a local food bank. They also have a very successful intramural volleyball team!

Chef Mark of NestleThe Michigan State University's food science club was treated to a dinner prepared by Chef Mark of Nestle and traveled to Uncle John's Cider Mill for a fun social outing.

The University of Wisconsin-Madison kicked off the year with a potluck and barbeque and hosted visits from a variety of companies. The club also coordinated a cheese-making activity at a local middle school which helped introduce food science to students.

University of Georgia's food science clubThe University of Georgia's food science club held a canned food drive and volunteered with Toys for Tots.

The Iowa State University food science students have been active in recreational intramurals, volunteering at local elementary schools, and hosting a silent auction and potluck. They are getting ready to prepare nearly 500 pounds of fudge for an upcoming spring fundraiser.

Dairy BarThe North Carolina State University food science club had a landmark year, celebrating the 50th Anniversary of the Department of Food, Bioprocessing, and Nutrition Sciences. The club also held their annual Dairy Bar fundraiser.

What has your food science club been up to? Share your stories and photos with Emily Wolter at emwolter2@gmail.com.

Blueplate Specials: Opportunities for IFTSA Members

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:
Suzanne JohanningsmeierI 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?

  1. 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.
  2. Seek out opportunities to learn new skills.
  3. Be mindful of how you spend your time, and complete the activities that are of greatest importance first.
  4. 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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