How can you make the most out of your IFT Food Expo experience as a student? Spend time on the expo floor! Meet as many people as you can, focus your time on companies you’re interested in, and learn as much as you can by exploring the latest in products and technology the exhibitors have to offer.
Hear from two IFT students, Matt Cael, and Kirk Smith, as they recount past success on the expo floor and visiting booths, talking with various companies. In addition, Kirk Smith offers an inside perspective as he shares his experience of actually working in a booth and provides tips and advice for what to expect from exhibitors.
Any student or professional attending the IFT Annual Meeting & Food Expo looking for tips on how to make exhibit visits productive
Beginner, Intermediate, Advanced
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Matthew Cael, CFS
Energetic food science professional who strives to develop business relationships through sound science.I gained experience in culinary, product development, process development, R&D, quality control, and quality assurance to form a foundation for my career. In graduate school, I further developed an expertise in the evaluation, analysis, processing, and product development of value added muscle foods.Currently, as an Account Manager at Kalsec, I work with companies across the supply chain to identify areas in product development and processing that could benefit from the use of natural spice extracts for flavor, color, and control of oxidation, and provide solutions that result in high quality end products.
Kirk Thomas Smith
Kirk Smith is currently the Pacific West Area Representative for IFTSA. He
has experience working the IFT Food Expo floor as both a student and a booth
exhibitor. He obtained his B.S. in
Food Science at North Carolina State University. Presently, he is finishing his M.S. in Food Science at the
University of California, Davis. He
plans to begin working with Sierra Nevada Brewing Company in August
Jennifer A Willig
Originally from Hopkinsville, Kentucky, Jennifer attended the University of Kentucky and became an IFT student member in 2003. Upon graduating with a B.S. in Food Science in 2006, Jennifer moved to Columbus, Ohio to attend The Ohio State University, where she received her Master’s Degree in Food Science and Nutrition in 2009. While at The Ohio State University, Jennifer took on a leadership role in The Ohio State University Food Science Club, where she served as the Food Science Club Treasurer in 2007-2008. Jennifer also became active on the IFTSA Board of Directors where she held the IFTSA Vice President of Membership Experiences position from 2008-2009. In 2009, Jennifer became the IFTSA Vice President of Finance. Today, Jennifer is a Ph.D. Candidate at the University of Kentucky with a research focus in functional foods and food safety. Jennifer is the IFTSA President. In her spare time, Jennifer enjoys spending time with friends and family, working out and attending live music events.