This webcast is free to IFT members.
Are you currently searching for a job? Are you overwhelmed with the thought of beginning a job search? This webcast panel presenters discuss how to start a job search, the importance of making connections, and what to expect from job fairs. A new professional will also share a personal story on how not to become discouraged during your search. One hint, don’t forget personality is just as important as professional skills.
Whether you’re a new professional just starting out, a seasoned professional looking to freshen up your job searching skills, or a student planning ahead, don’t miss this webcast to learn tips and tricks that may help you on your own path to finding a job.
Geared towards new professionals but applicable to anyone preparing to or currently looking for a job.
Beginner, Intermediate, Advanced
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Maxine D Horowitz
Maxine Horowitz has been a recruiter for over 20 years.She is a graduate of Chatham College in Pittsburgh, and the former President of Food Executive Women, a networking group in Chicago, a member of IFT and the Research Chefs Association. She started her recruiting career with Roth Young in Minneapolis and after moving to Chicago, started her own business, MDH Search. You may have seen her ad which says, “It’s Time to Call Maxine” in the monthly IFT journal. Maxine specializes in technical positions including R&D, Quality, Process Engineering, Nutrition and Sensory as well as Research Chefs. Recently, Maxine moved to Florida but has continued her recruiting business there, near the beach and away from the snow and cold.
Richard W Hartel
Univ of Wisconsin
Richard W. Hartel, Ph.D., currently a Professor of Food Engineering, has been with the Department of Food Science at the University of Wisconsin-Madison since 1986. After receiving a Ph.D. degree in Agricultural and Chemical Engineering at Colorado State University, Dr. Hartel spent four years as a Research Chemical Engineer at Eastman Kodak, Co. before joining the faculty at UW-Madison.
His current research interests generally revolve around various phase transitions in foods. Specific research projects include structure development during manufacture and storage of frozen desserts, the physical chemistry of lipid mixtures, lipid crystallization in foods, bloom formation in chocolates/coatings, sugar crystallization, and drying of whey products.
Dr. Hartel teaches courses in Career Preparation, Food Manufacturing, Food Preservation, Food Functionality, and Candy Science.