Midnight Snack: June 2013 Official Newsletter of the IFT Student Association

Midnight Snack: Fresh Insights for IFTSA Members
Head Food Geek: A Letter from Our President
Matthew Cael  

Hello, Fellow Foodies!

IFTSA has had a busy spring hosting its various area meetings throughout the country. I hope that these meetings were a fun and memorable experience for everyone! You might have noticed that the area meetings had some new additions this year. These additions included video introductions from me and John Ruff, the 2012-2013 IFT President, as well as updates on the happenings across IFT and IFTSA. Our goal was to better communicate the world of IFT and IFTSA to our members. I hope that you found the information useful and that it encourages you to become more involved with IFT as you continue your journey as a future member of the food industry.

The summer brings with it the IFT Annual Meeting & Food Expo in Chicago, Illinois from July 13-16 at McCormick Place. If you have never attended the Annual Meeting & Food Expo, I encourage you to check it out this year.  IFTSA has many events at the Annual Meeting including the finals for many of our competitions, the IFTSA Fun Run, and our IFTSA Closing Ceremony and College Bowl competition on Monday, July, 15. Congratulations to all of our competition finalists, and I look forward to seeing who wins in July!

As many of you prepare for the job market, I also encourage you to log in to the IFT Career Center at www.ift.org. Here, you can post your resume, and check out current openings across the food science profession, as well.

Finally, I wish you all a great summer. Congratulations to all of this year’s graduates. I hope that as you continue on in your education or enter into the industry that you stay involved with IFT and IFTSA. To those of you entering the industry, don’t forget that IFT waives your first year of dues during your transition from being a student to a new professional, as long as you were a student member upon graduation. Be sure to contact IFT when you renew your membership to take advantage of this excellent perk (you will save yourself $190)!

See y’all in Chicago,

Matt

Expiration Dates: Deadlines
IFT  

Will You Be on the Big Screen?
During the IFTSA Closing Ceremony at the Annual Meeting & Food Expo, prior to the College Bowl competition, a slideshow runs to highlight everything that our student members have been involved with this past year. Whether you plan to be in attendance or not, make sure your food science club is represented by sending photos to emwolter2@gmail.com before July 1st! No writing required, just attach them to an email and hit “send”! J

Register for the 13th Annual Fun Run & Walk
Join your fellow foodies at 6:15 a.m. on Monday, July 15th to bond over an early morning run/walk, while helping to raise money to support food science scholarships! Registration is still open, so gather up a team of fellow OFGs and be prepared for a FUN event!

Win a $500 Travel Grant to the 2013 Annual Meeting!
Feeding Tomorrow is providing $500 travel grants to 10 lucky IFTSA members attending the 2013 IFT Annual Meeting. Find out more and enter by June 14 at 12:00pm EST.

For Locavores: Chapter & Club News

LSU

NCSU

WSU/IU

 

Louisiana State University
LSU finished off a productive year with a number of activities: birthday potlucks, Kids in the Kitchen volunteer project, College Bowl Mock up series, Stadium Clean Up for fundraising, Outreach events like Super Science Saturday and AgMagic, and much more.

North Carolina State University
The NCSU Food Science Club had an exciting end of the school year after winning the regional college bowl competition. The club celebrated the end of the year with an awards banquet and a social event involving pie eating contests, an egg toss, and taste tests! Not to mention, they have a product development team in the finals to cheer on!

The Ohio State University
The Ohio State University finished this spring semester on a high note! Several industry visits, the annual luau, a faculty vs. student trivia evening, and a coffee roasting are just a few of the unique opportunities the students had. In addition, they look forward to rooting on their product development teams at the finals!

University of California – Davis
The Food Tech Club at UC Davis beat this summer heat with an exclusive tour and tasting at Gunther’s Creamery in Sacramento. In addition, the club interfaced with industry members through the opportunity to volunteer at the NFICT Supplier’s Expo.

Washington State University/University of Idaho
WSU/UI hosted workshops for the first time this year teaching students the chemistry and physics of making ice-cream, bread, and apple butter. The club was recognized as the "Superior Club of the Year" by the Washington State University College of Agricultural, Human, and Natural Resource Sciences due to their success in developing membership opportunities and involvement.

Send pictures of how your Food Science Club is going to round out the school year to Emily Wolter, emwolter2@gmail.com, for inclusion in the next Midnight Snack issue and on the blog, Science Meets Food!

A La Carte: Opportunities & Annoucements for IFTSA Members
IFT  

IFTSA Competition Finalists
Congratulations to all of our hard-working finalists and best of luck!!

College Bowl Competition
Sponsored by Nestle Gerber and Nestle Purina
Chapman University
Cornell University 
North Carolina State University 
Purdue University 
Texas A&M University 
University of California-Davis
University of Georgia 
University of Wisconsin-Madison

Developing Solutions for Developing Countries Competition
Sponsored by Cargill, DSM Royale, and General Mills, Inc

US/Canada
California Polytechnic State University, Malawi Mix 
Rutgers University, Good Mor-N-En 
University of Minnesota, Lekker Bar
International
Bogor Agricultural University, MASOCA-Ball 
Bogor Agricultural University, Sweepo
University Putra Malaysia, EnerTEIN

Disney/IFTSA Product Development Competition
Sponsored by Disney Consumer Products
Cal Poly San Luis Obispo with SMike’s S’creamy Dip & Scare Me Chips
Cornell University with Fright Fuel
University of Arkansas with Cubby's Treasure Treats
University of Minnesota with Dusty Dipper
University of Puerto Rico at Mayaguez with Snaggie

IFTSA & Mars Product Development Competition
Sponsored by Mars Chocolate North America, Inc
Cornell University with Squashetti  
Kansas State University with Grain Pops  
Michigan State University with Minus-the-Moo
North Carolina State University with Chocolettes  
The Ohio State University with Color Dunker
University of Wisconsin-Madison with Wochi

2013 Chapter of the Year Competition
North Carolina State University
Oregon State University
Rutgers University
University of California, Davis
University of Minnesota
University of Wisconsin, Madison

Undergraduate Research Competition
Taylor Bramble of Louisiana State University
Erin Castelli of Texas Tech University
Jake R. Fischer of Washington State University
Soon Kiat Lau of University of Nebraska, Lincoln
Esaú Salgado of Texas Tech University
Wisiani Wijaya of University of Massachusetts Amherst

IFTSA Party at the Annual Meeting & Food Expo
Get together at the Landshark Beer Garden at the Navy Pier from 8:30-10 p.m. with all of the students attending the Annual Meeting & Food Expo. This official IFTSA Party will take place on Sunday, July 14. This is earlier in the week than usual, so we hope to see more of our student members!! Members of all ages are invited – light snacks and drink tickets (for those of age) will be provided.

Popular Posts on SMF
Interfacing Food Science and Nutrition: Tackling Public Health
Strawberry Tour and More
McDouble in America, McArabia in Egypt
Check out these interesting posts over on the official IFTSA blog, Science Meets Food. Spark some conversation by leaving a comment!

Food Science Bloggers Needed
Science Meets Food, the official IFTSA blog, is growing in its delivery of food science news and IFTSA updates and, as such, is on the hunt for more enthusiastic students to join the blogging team. Learn more and see how you can get involved by contacting Bethany Richardson, bcricha2@illinois.edu.

Attention Recent Graduates
I know we have a lot of recent graduates reading this newsletter to whom I would like to say “Congratulations!!”. When the time comes to renew your IFT membership, you will see a statement under the “My Account” tab of ift.org that states “No Longer a Student? Click Here”. Your first year of IFT membership as an industry professional will be FREE!

College Bowl Trivia

  1. Which Area won the first ever College Bowl Competition in 1985?
  2. In vegetable fermentations, which group of microorganisms is selected for?
  3. What does PGPR stand for and what is its function in food?

Answers

  1. North Atlantic Area
  2. Lactic Acid Bacteria
  3. Polyglycerol polyricinoleate, emulsifier
Special Ingredient: IFT Member Profile
Brian Schreiber  

Meet Brian Schreiber

1. Snapshot of your life now (current employer, where do you live, hobbies).

I work at Mother Murphy’s Laboratories, a producer of flavorings and extracts, as Asst. Vice President of Applications. I live in Kernersville, NC, which is about a 25 minute drive from the plant in Greensboro, NC. I apply flavors to a variety of food systems. I have short deadlines to finish projects, so I have to work on several at a time. A typical day may include: In the morning, making ice cream, evaluating microwave popcorn and participating in a shelf life taste panel. After lunch, I may be creating smoothies and flavoring rum. I have to taste everything I make, which is great when it is the above applications. Sometimes I try to make medicine and fish protein palatable, which can be challenging and tough to swallow. In my off hours, I enjoy learning piano, reiki, traveling, and snorkeling.

2. Where did you attend college?

I attended Montclair State University where I earned a degree in Food and Nutrition/Food Technology in 1994.

3. How did you get interested in food science?

I started college hoping to become a chemist. Then, I took a nutrition class and loved it. I had never heard of food science until I spoke with the coordinator. After our discussion, I changed my major and the rest is history!

4. How did IFT/IFTSA help you in your transition from student to professional?

While a student, I volunteered to help at the NY Suppliers’ Day. There, I met the Committee Chair whom I would interview with six months later. She remembered me and I landed my first job. She “volunteered” me for the NY Suppliers’ Day Committee, which I was a part of for ten years (five as Co-Chair). From there, I went on to be Newsletter Chair, Finance Committee, Treasurer, and Co-Chair of the NY section.

5. Can you share any tips of success for students who might be entering the workforce for the first time?

I would suggest networking and volunteering for any professional organization. People will remember your name. It is easier to start when you are younger before life gets busy. People tend to network after they are unhappy with their job or worst, after they lost their job, which is too late.