Oregon Section
Institute of Food Technologists
Newsletter
| February 2012 |
Volume 62 Issue 5 |
|
|
Oregon Section Institute of Food Technologists Newsletter |
|
inside this issue: |
Message from the Chair ... Brian Campbell | |
| Meeting Speaker, Topic and Biography | ||
| FIX Info ... Jeff Clawson | ||
| February Meeting Details | ||
| OSIFT 2011-2012 Executive Committee |
|
|
Message from the Chair Brian Campbell |
|
|
Why should you come to the next Oregon IFT Dinner Meeting on Tuesday February 7th ?
It will be at The Kennedy School.
It could provide you with insights into the function and structure of IFT Sections everywhere in the future Many of you are aware of this but I think a bit of background is important. Last summer a few of us from the Oregon Section attended a leadership workshop at the National IFT Expo. At the workshop we learned that national IFT was looking for sections to volunteer for a pilot program to help determine how IFT Sections would look and function in the future. The ultimate goal is to create a better IFT experience for all members. Since that meeting I am not sure that we have fully understood this pilot program or our involvement in it.
If you have interest in how our section works and in our continuing success you should consider attending our Executive Committee Meeting which will start at 4:30PM on February 7th before the rest of the evenings events. In attendance at that meeting will be Sharon Kneebone who is the Director of Membership for National IFT. Sharon is attending the meeting so she can tell us in person about the program and how it is all supposed to work. The meeting will actually be more of a Forum where everyone has an opportunity to listen and discuss opportunities and ask questions related to the program and the continuing health of the OSIFT.
Please mark your calendars and come out to the Kennedy School. This will certainly be an informative gathering.
Brian Campbell |
||
|
|
Infinite Possibilities: The Challenges and Opportunities Food Companies are Faced with when Developing New Products for Today's Global Market
Mike DeLaCruz |
|
|
Mike DeLaCruz has worked within the Pacific NW food industry for over 20 years. As a graduate of Oregon State University's Food Science and Technology program, Mike initially found work in Quality Assurance, focusing on product lines that included canned salmon, ready to eat foods, dairy, fresh and processed fruits. In 2001, he began his career in research and development at Tazo Tea as their first product developer! Following a passion for R&D, Mike accepted a position as R&D Manager - reporting to the Starbucks Corporate R&D team in Seattle, WA. His initial focus was on all tea development for Consumer Packaged Goods (CPG) and in-store Hand Crafted Beverages. Since June 2008 Mike has led the R&D team supporting Brewed Coffee, Tea beverages, Blended beverages and Espresso beverages as well as continuing his support of Tazo's CPG tea business. A couple of years later, Mike accepted his current position as the R&D Director of Global Beverage Innovation. His presentation is titled: Infinite possibilities. He will speak about the challenges and opportunities food companies are faced with when developing new products for today's global market.
|
||
|
February Meeting Details |
||
|
Meeting Date: |
Tuesday, February 7, 2012 |
|
|
Location: |
McMenamins Kennedy School 5736 NE 33rd Avenue Portland, OR 97211 |
|
|
Times: |
4:30 PM Executive Committee and Round Table with Sharon Kneebone 5:30 PM Social Hour/Registration 6:30 PM Dinner 7:30 PM Speaker |
|
| Registration Fee: |
Oregon Section Member Advance Registration: $25.00 Non-Member Advance Registration: $30.00 At the Door Registration: $30.00 Students Advance Registration: $13.00Students At the Door: $18.00 |
|
| Buffet Dinner: |
Antipasti Platter (Marinated vegetables, sliced prosciutto, salami and pepperoni, kalamata olives, feta and Provolone cheeses) Mixed Green Salad Pepperoni, Mediterranean Chicken, and Secret Garden Veggie Pizza |
|
| Registration: |
Deadline: Thursday, February 2, 2012 |
|
.jpg) |
FIX* Update Jeff Clawson |
|
|
Please save the date of
Monday February 27th for FIX – our suppliers’ night. Suppliers to the
food industry from around the country will be there to visit and talk
with you. The event is free to attend – there will be technical sessions
(see schedule below) in the afternoon, a buffet dinner, exotic cheese
trays supplied by OSU’s Food and Fermentation Club, and lots of people
to visit with. If you are a supplier to the food industry and would
like to have a table please contact me 1:00-2:00 Dr Howard Moskowitz, CEO of i-Novation Inc and President of Moskowitz Jacobs Inc: Mind Genomics - Understanding how people react to ideas in a formal and structured way, using stimulus-response, conjoint analysis, Internet-based testing, and multiple tests to identify patterns of mind-sets. 2:00 – 2:45 PM Michele Reisner, Vice President of Research Moskowitz Jacobs Inc.: MJI’s Three Tiers for Product Development and Optimization 3:00 – 4:00 PM Dr Howard Moskowitz, : How to Find the Best Package for any Product 4:00 – 5:00 PM Dr Howard Moskowitz, : Program for FST, PSU, and PCC Students Exhibit Hall Open 4:00 – 7:00 PM Jeff Clawson |
||
|
OSIFT 2011-2012 Executive Committee |
||
| Past Chair: |
 |
Joanne Barnard Oregon Fruit Products LLC (503) 551-1077 joanneb@ofpc.com |
| Chair: |
 |
Brian Campbell |
| Chair Elect: |
 |
Dawn Merrill Kerr Concentrates dawn.merrill@kerrconcentrates.com
|
| Secretary: |
|
Zak Wiegand
zak@oregonspice.com |
| Treasurer: |
|
Angela Daniels Oregon Freeze Dry (541) 926-6001 angela.daniels@ofd.com |
| Member at Large: |
|
Jennifer Hovinga Kelly Scientific Resources (503) 245-4533 hovinjj@kellyscientific.com |
| Member at Large: |
 |
Kim Hutchinson |
|
Member at Large:
|
|
Linda Wechsler |
|
IFT accepts and adopts the concept of diversity which views society as a mixture of all backgrounds, each with a unique contribution. IFT seeks to retain and celebrate individual differences and therefore will not discriminate, based on race, color, gender, sexual orientation, age religion, national origin, disability, or veteran status. |
|
The Oregon Section Institute of Food Technologists Newsletter is published eight times each year (October through May) as a service to its members. Joanne M. Barnard,
OSIFT Newsletters |
