Midnight Snack: March 2011 Official Newsletter of the IFT Student Association

MIDNIGHT SNACK

Head Chef: A Letter from our President

Good Midnight Everyone!

The votes are in on more than just officer elections. Finalists for the Developing Solutions for Developing Countries, the IFTSA Product Development Competition, and winners of the Heart Healthy Product Development Competition as well as IFTSA elected positions are all announced in this newsletter! Along with all of this exciting news, other information such as regional area meeting event details and how to get your picture up on the big screen during the Welcome Assembly at the IFT Annual Meeting & Food Expo in New Orleans are also featured in this issue.

In the coming weeks, most of the regional area meetings will be held around the country. This is a great way to get the networking ball rolling by attending your area meeting and cheering on your college bowl team to win the regional competition and receive funding to compete in the finals in New Orleans. Get out there and meet people that you will undoubtedly be involved with locally in the future, not to mention have the loudest cheering section and of course, show off what your club has been up to!

Still to come this year are the non-voting officer appointments (IFTSA Vice Presidents and competitions chairs), a student webcast about career hot topics, a workgroup formation about developing upcoming programs, and how to gain the most out of attending the IFT Annual Meeting. Thank you to everyone who has already communicated to Anna Ylijoki about contributing to a workgroup. We are excited to get everyone involved!

Enjoy and we will tantalize your taste buds again soon…

Sincerely,

Andrea Bouma


Andrea Bouma


Expiration Dates: Announcements & Deadlines

2011 IFTSA ELECTION RESULTS
Congratulations to our election winners!

Elected Officers

Name

University

President

Jennifer Willig

U. of Kentucky

President-Elect

Matt Cael

Louisiana State U.

Past President

Andrea Bouma

Oregon State U.

Central Atlantic Representative

Quin Patton

North Carolina State U.

Midwest Area Representative

Jamie Greene

U. of Kentucky

Mountain West Area Representative

Aliyar Fouladkhah

Colorado State U.

North Atlantic Area Representative

Xi Chen

Rutgers University

North Central Area Representative

Gregory Turbes

U. of Wisconsin, Madison

Pacific West Area Representative

Kirk Smith

U. of California, Davis

South Central Area Representative

Lisbeth Rives

Texas A&M U.

Southeast Area Representative

Adriana Soto

Louisiana State U.

UPCOMING IFT WEBCAST
This free webcast on May 26 will highlight current hiring trends in the food science industry. Stay tuned for more details this spring!

"EXCELLENCE IN LEADERSHIP AWARD
It's that time again! IFTSA is collecting nominations for the 2011 Excellence in Leadership Award. The Excellence in Leadership Award recognizes those students that have demonstrated exemplary service and leadership within their student chapter, community and IFT. Each school may nominate two students, one undergraduate and one graduate and there will be a first place award of $1000 given to the top student in each category.

Nominations are due by April 8, 2011 and the winners will be notified by May 1, 2011. You may access the award information and nomination material by clicking here.

Direct questions regarding the Excellence in Leadership Award to Reena Mistry at iftsa.ela@gmail.com or Anna Ylijoki, IFT Component Relations Manager at ayilijoki@ift.org. Best of luck!

CHAPTER OF THE YEAR PROPOSALS DUE MAY 1ST
Chapter of the Year proposals are due May 1, 2011! Please check the website for the new rules and format. This year there is a new essay section featured on the application. Questions? Contact Karleigh Huff at k2huff@vt.edu. Best of luck to all chapters!

CONGRATULATIONS TO OUR COMPETITION FINALISTS

IFTSA Heart Healthy Product Development Competition

Heart Healthy Competition
This year's inaugural IFTSA Heart Healthy Product Development Competition was sponsored by CanolaInfo. Final teams competed March 23 and 24 at the IFT Wellness Conference in Rosemont, IL. The winning team from Louisiana State University developed the shelf -stable bubble tea, Ze-Ti, designed for the grab-and-go lifestyle. Congrats LSU!

Second Place Winner: Rutgers University--HeartVest
Third Place Winner: Texas Tech University--FruiTeeze

IFTSA Product Development Competition
In this year's IFTSA Product Development Competition sponsored by Mars, 24 teams from the U.S. and Canada submitted product entries. The 6 teams chosen to compete in the finals at the IFT Annual Meeting & Food Expo are:

Cornell University--Vege3
Michigan State University-- Minute Escape
Ohio State University--Omega Munch
Pennsylvania State University- Par-fections
University of Massachusetts-Amherst--Joe Nuts
University of Wisconsin-Madison--Blissful Bites

IFTSA Developing Solutions for Developing Countries Competition
This year there were 28 entries submitted from domestic and international teams in the IFTSA Developing Solutions for Developing Countries Competition sponsored by General Mills. The following six teams were chosen to compete in the finals at the IFT Annual Meeting & Food Expo:

Domestic:
Cornell University--MandiMais
Rutgers University- Gallets Fortaleza
University of Minnesota--Nkwa Brodo

International:
Brawijaya University -- Iron-Rich Instant Noodle
Gadjah Mada University--Soy Rice Porridge
Institute of Chem Technology-Mumbai--Ferro-Power

.


Local Flare: Chapter & Club News

SEND IN YOUR CLUB ACTIVITY PHOTOS
What has your food science club been up to this year? IFTSA wants to know! Whether you are a club officer at your school's chapter or an active member --please send in photos of events that your club has held over the past year. We are looking for photos of our members in action to post on the IFTSA website and share in a slide show at this year's IFT Annual Meeting & Food Expo. Send your photos to Mary McCulloch at mccul102@mail.chapman.edu

AREA MEETING DETAILS
Central Atlantic Area
Place: University of Delaware
Dates: April 1 & 2
Teams: North Carolina State University, University of Delaware, University of Maryland and Virginia Tech
Activities: Tour and samples from a local creamery, networking reception, speakers and more!
Contact: Molly Brannock at mcbrannn@ncsu.edu

Midwest Area
Place: Purdue University
Dates: April 1-3
Teams: Michigan State University, Purdue University, The Ohio State University, University of Illinois, University of Kentucky and University of Tennessee
Activities: Tour of Moonlight Brewery, tour of Purdue food science facilities, networking luncheon, presentation from distinguished professors, hog roast dinner, and send-off breakfast.
Contact: Jessica Rombach at jrombach@purdue.edu

Mountain West Area
Place: Cal Poly Pomona
Dates: April 8 & 9
Teams: Brigham Young University, Cal Poly Pomona, Cal Poly San Luis Obispo, Chapman University and Utah State University
Activities: Dinner at Agriscapes, ice breaker, guest speaker, and presentations from area clubs.
Contact: Andy Tuy at andytuy@gmail.com

North Atlantic Area
Place: Rutgers University
Dates: April 8 & 9
Teams: Cornell University, Pennsylvania State University, Rutgers University, University of Maine and University of Massachusetts
Activities: Dinner on Friday night, a fun-filled college bowl competition and raffle prizes!
Contact: Siyuan "Simon" Zhousiyuan at zhousiyuan2008@gmail.com

North Central Area
Place: University of Minnesota
Dates: April 1 & 2
Teams: University of Minnesota, University of Wisconsin-Madison, Iowa State University and University of Nebraska-Lincoln
Activities: Guest lecture by an Enologist, a short product development game and a networking event with industry professionals.
Contact: Ian Ronningen at ronni079@umn.edu

Pacific West Area
Place: Oregon State University
Dates: April 1 & 2
Teams: UC Davis, Fresno State University, Oregon State University University of Idaho, and Washington State
Activities: Pancake breakfast, bingo ice breaker, guest speakers, photo scavenger hunt, catered lunch, and closing festivities including a raffle drawing and pizza dinner!
Contact: Arthi Padmanabhan at the.arthi@gmail.com

South Central Area
Place: Frito- Lay Corporation in Plano TX
Dates: April 14 & 15
Teams: Oklahoma State University, Texas A&M University, Texas Tech University, University of Arkansas, and University of Missouri - Columbia
Activities: Welcome dinner with the local Longhorn Section IFT and a luncheon preceding the college bowl competition.
Contact: Paula Simons at paulasimons@neo.tamu.edu

Southeast Area
Place: Clemson University
Dates: April 2 & 3
Teams: Alabama A&M University, Clemson University, Louisiana State University, Mississippi State University, University of Florida, and University of Georgia
Activities: Ice cream social, tours of Clemson University food science and packaging facilities, buffet lunch, and a college bowl social.
Contact: Lisa Disney at lisadisney86@yahoo.com


Blueplate Specials: Opportunities for IFTSA Members

DR. RICHARD L. HALL SCHOLARSHIP IN FLAVOR SCIENCE
Through fifty years of dedicated service, Dr. Richard L. Hall has exemplified excellence in the flavor industry. Established in 2009 with generous contributions from the Flavors Extract Manufacturing Association (FEMA), the Dr. Richard L. Hall Scholarship is awarded to a graduate student pursuing research in flavor science during the 2011-2012 academic year. If you are interested in applying for this scholarship, please contact Anna K. Proctor at akproctor@ift.org.

ARE YOU A FOOD BLOGGER OR ASPIRING FOOD BLOGGER?
IFTSA is forming a work group to explore the possibility of starting a blog on the new IFT community. We could use some help and advice from our IFTSA members who are already involved in blogging. If you have a strong interest in blogging or already have some experience with blogging and you want to increase your involvement with IFTSA, please contact Anna Ylijoki at aylijoki@ift.org.

INTERESTED IN ONE FREE YEAR OF MEMBERSHIP?
Are you graduating soon and about to start your career? Do you have your first job lined up? Have your first industry job and want to stay on top of new information and industry trends?

Upon graduating, sign up for IFT's FREE one-year transition membership for new professionals.

Your FREE membership benefits include:

  • Attending the IFT Annual Meeting & Food Expo at the student rate
  • Continuing education programs at complimetary or discounted prices
  • Networking opportunities with food professionals
  • Volunteer engagement options
  • Employment services
  • Accessing information on new products and consumer trends
  • Ability to build your own peer network through the New Professionals online community

Sign up here for your FREE one-year transition membership today!

CALL FOR 2012 SUBPANEL MEMBERS
IFT needs volunteers to serve as subject matter experts who shape the focus and priorities of the scientifc track for the 2012 IFT Annual Meeting & Food Expo. If you are interested in volunteering as a subpanel member for one of these scientific tracks, please complete this survey by April 21, 2011. Click here to view the survey.

UNDERGRADUATE TECHNICAL WRITING COMPETITIONUndergraduate students are invited to submit a technical research paper on a food science related subject of concern to consumers. Eligible students are those majoring in food science, nutrition, meat science, or dairy science at any two or four year university. Winners receive $500 (first place), $300 (second place) or $150 (third place). All entries are due May 20th to Denise Skonberg.umit.maine.edu. The first place paper will be published in the Journal of Food Science. For more info on the criteria and how to participate, visit the IFT Education Division website.

BIOTECHNOLOGY DIVISION TRAVEL GRANTS
The IFT Biotechnology Division is offering two travel grants ($500 each) to attend the IFT Annual Meeting & Food Expo. The travel grant will also include a free ticket to the Food Laws & Regulations Division and Biotechnology Division luncheon. This is a great opportunity for students who would like to attend the IFT AMFE and network with biotechnology members. Applications are due April 12 to mille216@illlinois.edu. Visit the BioTechnology Division website for the application.

IFT MEMBER PROFILE: JAIME REEVES

Jaime Reeves

Snapshot of my life:

Howdy, ya'll, I'm a Texan (former Californian) working for Frito-Lay in Plano, TX. For the past four years I've been working as a Product Development Scientist developing new Doritos, Cheetos, dips and salsas. I love working in Research & Development because it's fast-paced and my activities vary from day to day. Throughout the development process, I work closely with cross-functional teams including marketing, consumer insights, finance, packaging and purchasing.

My hobbies include running and wine! I love to run – mostly for exercise and I have competed in several 10K's and half marathons. And of course after you've run that much, it's nice to kick back with a glass of wine.

My favorite meal is super soggy cereal. I've traveled all around the world and tasted some amazing food, but nothing beats the soggy cereal. However, Tostitos chips and salsa run a very close second in my book.

Where did I attend college?
I completed my undergraduate degree in food science at California Polytechnic State University (Cal Poly) in San Luis Obispo. It was a great school, not only because it was close to the beach, but also since the university's teaching philosophy is "learn by doing." Every class was hands on with equipment and instrumentation, and I had the chance to do everything from making salsa in the lab to playing with baby calves.

For my master's degree, I moved across the country to attend the University of Georgia. I developed and patented a post-harvest stress application method for increasing resveratrol in peanuts. I produced a peanut butter using resveratrol-enhanced peanuts that was tested with consumers.

I decided to continue my education in food science and pursued a PhD at the University of California Davis. For my PhD project I looked at food from the health and wellness perspective. My research focused on identifying the effect of "functional" compounds such as flavonoids and lycopene on xenobiotic biotransformation enzymes. In simple terms, these enzymes are responsible for helping cells fight off oxidative damage that could result in cancer and other diseases if not stopped. So I helped determine whether certain compounds (i.e. flavonoids and lycopene) found in the diet could naturally increase the "helpful enzyme" levels in the body. Our research found that certain flavonoids were beneficial at increasing the "helpful enzymes" … so eat your fruits and veggies!

How did I become interested in food science?
As a high school senior, I had no clue what I wanted to do with the rest of my life; however, the only college I really, really, really wanted to attend (because it was 7 minutes away from the beach … remember I'm a native Californian) required me to choose a major when I applied. The food science program stood out to me because I was just completing home economics food class in high school that I really enjoyed, plus I love to eat! So I applied under that major and was accepted to the program. After my first semester of studying food science, I was hooked! In what other major do you get to eat your lab experiments?

How did IFT/IFTSA help me transition from a student to professional?
I've been a member of IFT for 13 years and have served as a volunteer leader at the National, Section, Division and Student Association level. My involvement in IFTSA/IFT helped me transition from student to professional by allowing me to develop my project management skills. This is a critical skill that I use daily in my current job. Also it allowed me to develop my professional network which definitely helped during the job hunt!

What are my success tips for students who might be entering the workforce for the first time?
Go into your first job knowing that there will be a big learning curve. Your employer knows that you've never done a job like this and doesn't expect you to know everything the first day. Definitely don't act like you know everything; it's ok to say you don't know something and be eager to learn. Also work hard at building your network within the company so you have good resources to tap into when you have questions or run into problems.


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