IFT FOODSERVICE DIVISION

The Foodservice Division of the Institute of Food Technologists (IFT) consists of about 600 IFT members involved in the supply, preparation, and presentation of ingredients and foods for immediate consumption on premises or to take home. Examples of foodservice operations are quick service, family dining, institutional feeders, supermarkets, and hotel and central kitchens. They include multi-unit chains and independent operators.

MISSION STATEMENT:

The mission of the Foodservice Division is to disseminate and promote research and other information on food technology as it relates to foodservice with the objective that operating conditions in the industry are improved.

What Are Our Objectives?

The objectives of the Division are to:

Foster the constitutional purposes of the IFT in the special area of Foodservice.

Promote research and the dissemination of information on food technology related to Foodservice.

What Do We Do?

The Division sponsors symposia at the IFT Annual Meeting. Subjects are geared to the special interests of the Foodservice industry and include new research findings related to retail processes, new foods, and food supply changes.

A business meeting is held during the Annual Meeting (usually in June). At this time, committee reports are presented. These committees include Awards, Education, and Student Affairs (we sponsor a student's attendance to the meeting each year), Membership, Budget, Long-Term Planning, and Government Affairs. Board member election results are announced at this meeting. The Division also publishes a newsletter twice a year to update members about Division activities.

A Foodservice Division reception is usually held during the Annual Meeting to provide a relaxed atmosphere in which to network with others interested in Foodservice. At this reception, it is customary for the Division to recognize a person for his/her significant contributions to the Foodservice industry.

What Are the Benefits of Membership?

Membership in the Division provides a means of maintaining contact with other professionals working in Foodservice. Through the newsletter and the annual meeting, a member is kept apprised of current information and provided an opportunity to discuss common problems and possible solutions.

How Can You Participate?

Members can participate in the Division in many ways.

Attending meetings and educational events

Serving as an elected officer

Serving as a member of a Division committee

Submitting material for publication in the newsletter

Organizing or participating in Division symposia and workshops

How to Join!

Membership in the Foodservice Division is open to members of the Institute of Food Technologists.
A variety of membership types, including regular, professional, and student membership, are available. Please contact IFT at:

INSTITUTE OF FOOD TECHNOLOGISTS
525 West Van Buren Street, Suite 1000
Chicago, IL 60607
800.IFT.FOOD (800.438.3663)
www.ift.org

Below is a summary of the IFT webpages to help you join IFT and the Foodservice Division.

1. Join IFT: http://www.ift.org/cms/?pid=1000037
2. Regular IFT membership application: http://www.ift.org/pdfs/member-app.pdf
3. Professional IFT membership application: http://www.ift.org/pdfs/prof-app.pdf
4. Student IFT membership application: http://www.ift.org/pdfs/student-app.pdf

Alliances

NATIONAL RESTAURANT ASSOCIATION. Through the diligence of members of the Foodservice Division, the IFT and the National Restaurant Assocation have declared an alliance for mutual benefit. This will give members of each organization a focused means to interact in common areas of interest, including food safety and quality in Foodservice worldwide. Special forums are organized to provide a formal platform for the interaction and dissemination of information, while informal contacts between members offer many opportunities for networking.
**link to NRA website: www.restaurant.org

RESEARCH CHEFS ASSOCIATION. The Foodservice Division and the Research Chefs Association have formed a fraternal / educational alliance. The benefits of such an alliance are numerous, as both groups are known to be the foremost professionals in food research and product development for the foodservice industry. The RCA has been recognized as having set the standard for Research Chefs, and has created a new food discipline, CulinologyTM, which represents the marriage of culinary arts and food technology. The alliance will provide a platform for exchange of ideas and ideals, thoughtful exploration of our similarities and differences, and respectful examination of all points of view.
**link to RCA website: www.researchchef.org.

Jennifer Diamond, RCA Member and former IFT Foodservice Division Liaison, and Jeffrey Cousminer, RCA President Emeritus and IFT Member, have written about this alliance on the RCA website, with a link to the Division site.

Foodservice Division Executive Committee (2008-2009)

Chair – 2-year term Gideon Zeidler (exp. 8/31/09) University of California Cooperative Extension 138 Highlander Hall Riverside, CA 92521 (951) 827-5038; FAX (951) 827-5091 e-mail: Gideon.Zeidler@UCR.EDU	Chair-Elect – 2-year term Stephanie Struble (exp. 8/31/09) Director of Brand Development Zaxby's Franchising, Inc. 1040 Founders Boulevard Athens, GA 30606 (706) 433-2275; FAX (706) 433-2276 e-mail: SStruble@zaxbys.com	Secretary – 2-year term Gillian Folkes Dagan, Ph.D. (exp. 8/31/10) Director, Product Performance Services ABC Research Corporation 3437 SW 24th Avenue Gainesville, FL 32607 (352) 372-0436 x 324; FAX (352) 378-6483 gillian@abcr.com
	(There is no Past Chair at this time)
Members at Large—2-year term
Dr. Scott Brooks (exp. 8/31/09) Director, Global Quality Assurance Yum! Brands, Inc. 1900 Colonel Sanders Lane Louisville, KY 40213 (502) 874-2501 office; CELL (830) 214-3911 scott.brooks@yum.com	Kathleen Kostival, Ph.D. (exp. 8/31/09) Food Services Strategic Business Division Nestec Ltd. Ave Nestlé 55 CH-1800 Vevey Switzerland +41 021 924-4443; FAX+41 21 924 4546 e-mail: kathleen.kostival@nestle.com	Dr. Vala Stults (exp. 8/31/09) California State University-Long Beach Dept. of Family & Consumer Science 1250 Bellflower Boulevard Long Beach, CA 90840-0501 (562) 985-2274; FAX (562) 985-4414 e-mail: vala@csulb.edu
Linda K. Halik (exp. 8/31/10) Director of R&D/QA United Citrus Products Corp. 244 Vanderbilt Avenue Norwood, MA 02062 (781) 769-7300 x 314; CELL (508) 353-4531 FAX (781) 769-9492 e-mail: lhalik@aol.com	John R. Randall (liaison) (exp. 8/31/10) President and General Manager Penford Food Ingredients Co. 7094 South Revere Parkway Centennial, CO 80112-3932 (303) 643-1688; FAX (303) 649-1700 jrandall@penx.com	Anju Rao (exp. 8/31/10) Program Manager, NAFS-Premium R&D Campbell Soup Company 1200 Merrill Creek Parkway Everett, WA 98203 (425) 407-6562; FAX (425) 407-6585 anju_rao@stockpot.com
Newsletter Editor / Webpage Editor O. Peter Snyder, Jr., Ph.D. Hospitality Institute of Technology and Management 670 Transfer Road, Suite 21A St. Paul, MN 55114 (651) 646-7077; FAX (651) 646-5984 e-mail: osnyder@hi-tm.com web site: http://www.hi-tm.com	Section / Division Representative to SPS O. Peter Snyder, Jr., Ph.D. Hospitality Institute of Technology and Management 670 Transfer Road, Suite 21A St. Paul, MN 55114 (651) 646-7077; FAX (651) 646-5984 e-mail: osnyder@hi-tm.com web site: http://www.hi-tm.com	Student Representative Sonia D. Hudson University of Florida Food Science and Human Nutrition e-mail: sdhudson@ufl.edu

Minutes and News

The following recent Minutes to the Foodservice Division's Executive Board meetings are now available.

►April 14, 2009 (conference call)
March 3, 2009 (conference call)
January 22, 2009 (conference call)
November 4, 2008 (conference call)
June 29, 2008 (at Annual Meeting)

February 19, 2008 (conference call)

November 20, 2007 (conference call)

September 10, 2007 (conference call)

July 29, 2007(at Annual Meeting)

February 15, 2007 (conference call)

December 12, 2006 (conference call)

October 13, 2006 (conference call)

August 10, 2006 (conference call)

June 25 2006 (Meeting)

June 9, 2006 (conference call)

Foodservice Division Newsletter Archives

Please click on the links below for a .pdf version of the following newsletters.

2007-2008: Fall 2007; ►Spring 2008 (ballot not included)

2006-2007: Fall 2006 & extra; Spring 2007 (ballot not included)

2005-2006: Fall 2005; Spring 2006 (ballot not included)

2004-2005: Fall 2004; Spring 2005 (ballot not included)

2003-2004: Fall 2003; Spring 2004 (ballot not included)

2002-2003: Fall 2002; Spring 2003 (ballot not included)

2001-2002: Fall 2001; Spring 2002 (ballot not included)

2000-2001: Fall 2000; Spring 2001 (ballot not included)

ANNUAL MEETINGS

2009 IFT Annual Meeting + FOOD EXPO®, June 6-10, Anaheim, California

IFT link to Annual Meeting: click here.

►Visit http://www.am-fe.ift.org/cms/ to view the program and register!

The Best of Food Thinking 2009

IFT09 Annual Meeting & Food Expo

June 6-9, 2009 Anaheim Convention Center Anaheim, California

FOODSERVICE DIVISION EVENTS:

SYMPOSIA

SUNDAY, JUNE 7^th, 8:15 to 9:45 a.m.
#012: Mind mapping the way to new menu item development
Room 207D

MONDAY, JUNE 8^th, 10:30 a.m. to 12:00 noon
#104: Food safety priorities and research needs for retail and foodservice in the next five years
Room 209AB

TUESDAY, JUNE 9^th, 8:30 to 10:00 a.m.
#188: Water sustainability: Local and global solutions for water quality and conservation
in the produce supply chain--from farm to fork
Room 206AB

TUESDAY, JUNE 9^th, 10:30 a.m. to 12:00 noon
#218: Water and food safety: Technology innovations to reduce water contamination risk
across the produce supply chain, farm to fork
Room 206AB

TUESDAY, JUNE 9^th, 1:15 to 2:45 p.m.
#237: Science-based actions that consumers and other food handlers can take
to improve fresh and fresh-cut produce safety
Room 205AB

#256: POSTER SESSION

TUESDAY, JUNE 9^th, 1:30 p.m. to 4:00 p.m.

Strength of attachment and survivability of bacteria on different fabric materials used to make
food handler’s over-coats

Features of unconstrained type approval of quality systems at enterprises of food industry and hospitality

Effect of Hot Water Cooking and Holding on Composition and Yield of Ground Beef Patties

OPEN FOODSERVICE DIVISION EXECUTIVE COMMITTEE MEETING

MONDAY, JUNE 8^th, 3:00 to 5:00 p.m.
All members welcome!!

COCKTAIL RECEPTION

MONDAY, JUNE 8^th, 5:00 to 7:00 p.m.
All members welcome!!

Visit http://www.am-fe.ift.org/cms/ to view the program and register!
Register by May 1^st and save $100 on your registration fee.

Here is a pocket calender of Foodservice Division events at the 2009 Annual Meeting
for you to clip and bring.

FOODSERVICE DIVISION AT IFT ANNUAL MEETING

SUNDAY, JUNE 7^th

8:15 to 9:45 a.m., Room 207D
#012: Mind mapping the way to new menu item development

****************

MONDAY, JUNE 8^th

10:30 a.m. to 12:00 noon, Room 209AB
#104: Food safety priorities and research needs for retail
and foodservice in the next five years

3:00 to 5:00 p.m.
Open Foodservice Division Executive Committee Meeting

5:00 to 7:00 p.m.
Cocktail Reception

****************

TUESDAY, JUNE 9^th

8:30 to 10:00 a.m., Room 206AB
#188: Water sustainability: Local and global solutions
for water quality and conservation
in the produce supply chain--from farm to fork

10:30 a.m. to 12:00 noon, Room 206AB
#218: Water and food safety: Technology innovations
to reduce water contamination risk
across the produce supply chain, farm to fork

1:15 to 2:45 p.m., Room 205AB
#237: Science-based actions that consumers
and other food handlers can take
to improve fresh and fresh-cut produce safety

1:30 p.m. to 4:00 p.m.
#256: Poster Session

Annual Meeting Archives

2008 IFT Annual Meeting + FOOD EXPO®, June 28-July 1, New Orleans, Louisiana

►Session 082: Ensuring Customer Food Safety in Daily Retail Food Operations

2007 IFT Annual Meeting + FOOD EXPO®, July 28-31, Chicago, Illinois

Sessions 113 & 114: Retail HACCP, Part 1: How retail operators use HACCP &Retail HACCP, Part 2: Implementing HACCP in your retail operations - ask the experts

2006 IFT Annual Meeting + FOOD EXPO®, June 24-28, Orlando, Florida

Session 051: Concept Development for a Global Foodservice Industry

2005 IFT Annual Meeting + FOOD EXPO®, July 16-20, New Orleans, Louisiana

Session 25, Enhancing Product Development Success by Combining Food Science and Culinary Arts

Session 79, Process Innovation in Retail Food Operations: How do you do it using HACCP

RESEARCH

Retail Food Systems Research, Reno, Nevada, January 7-10, 2008, Conference Proceedings

Research topics and studies

As research topics are chosen and studies to validate new, innovative processes and products are completed, they will be posted to the Foodservice Division website.