Volunteer with IFT; Meet Stacy Pyett; Quinoa's Health Benefits

Volunteer with IFT
Volunteering with IFT is more than getting involved. It’s about learning, collaborating, and supporting a global community passionate about the science of food. IFT thrives because of the input and thought leadership of its members, and we are eager to connect you with a meaningful volunteer role. And now IFT has made it even easier for you to volunteer, with Volunteer Central at www.ift.org/about-us/volunteer. The new online portal offers year-round access for members to explore opportunities to get involved. Consider getting involved to help shape scientific programming, recognize leaders by serving as an award juror, or change the life of an aspiring food scientist by awarding scholarships.

Face-to-Face: Meet Stacy Pyett
The founding chair of IFT’s new Protein Division, Stacy Pyett is a business development manager focusing on plant ingredients companies at NIZO food research in the Netherlands. Armed with a PhD in chemical engineering, Pyett is skilled at making the link between fundamental research and food application. Find out why this dedicated hobby chef loves her job by reading her Face-to-Face interview.

IFT15 News Show Daily
Did you attend IFT15 last month? If you did but were unable to get to all the events, make sure to check out IFT15 News, the official online show daily (http://news.ift.org). There you will find in-depth reporting on the major sessions and events, in addition to insights on trends presented on the expo floor.

IFT's Career Center
If you weren’t able to attend the Career Center Live networking event at IFT15, make sure you check out the Career Center online (www.ift.org/careercenter) for the latest job openings. In addition, you can set up automatic alerts to receive notifications anytime an employer posts a new position matching your selected categories. Finally, upload your resume and supporting documents to quickly and easily apply for positions.

5 Reasons to Eat Qunioa
Got quinoa? If not, you may want to consider adding it to your diet. A recent review article published in Comprehensive Reviews in Food Science and Food Safety shows why this grain-like crop is so healthy.

• Protein. Has a higher protein content than barley, oat, rice, and maize.
• Fiber. Contains 10% total dietary fiber.
• Lipids. The seed oil contains polyunsaturated fatty acids with a higher omega-6 to omega-3 ratio than other plant oils.
• Vitamins. Rich in vitamins A, B, C, and E.
• Minerals. Containing sufficient amounts of calcium, copper, iron, magnesium, phosphorus, potassium, and zinc, quinoa’s mineral content is higher than that of rice, wheat, and other cereals.

Kelly Hensel
Senior Digital Editor
[email protected]