Our Mission:
Promoting interest in food science and technology, and encouraging
the discussion of and disseminating technical information relating
to the production, processing, packaging, distribution, preparation,
evaluation and utilization of food.
IFT accepts and adopts the concept of
diversity which views societyas a Mixture of
all backgrounds, each with a unique contribution.IFT seeks to
retain and celebrate individual differences and thereforewill
not discriminate, based on race, color, gender, sexual orientation, age
religion, national origin, disability, or veteran status.
History
of the Oregon Section
The
Oregon Section IFT was chartered on July 9, 1949, as the 16th
Regional Section of the Institute of Food Technologists. Initially, there
were 56 members, with section dues of $1.00 per member!
During the first few years, meetings of the Section membership were held
three times annually. Currently, nine meetings are scheduled for the
year. Meetings are planned to provide a friendly, sociable atmosphere
to advance communication between individuals, representing industry,
government, and education. Tours of processing plants and other food
facilities are held in conjunction with Section meetings, offering members
and guests a great diversity.
The first Section Suppliers Night was held on March 12, 1973. Nine supplier
companies exhibited their products. Currently, Suppliers Night is held
every February, and offers suppliers a chance to display their ingredients,
food processing systems and equipment, and materials, laboratory equipment
and supplies and a variety of services. In recent years, technical
sessions have been added as well. Over 165 suppliers were represented at
the 2008 Suppliers Night, now known as the Food Ingredient Xpo* (FIX*).
An Executive Committee acting by authority of by-laws has administered the
operation and business of the Oregon Section throughout the years. Members
at Large represent the Section as its voting
representatives on the Council of the IFT and as liaison between the
Section and IFT.
Special attention has always been paid to the education and professional
training of young people in the field of food science and technology.
After obtaining its own charter, the Oregon Section helped the Food
Technology Club at Oregon State University to obtain a charter as a
Student Section of IFT. It continued to consider students as regular
members of the Section, having them participate in meetings and giving
financial assistance.
The first award for recognition of the accomplishments of a student in
food technology at OSU was conceived in the Student Chapter. It was titled
the Ernest H. Wiegand Award, after the teacher, researcher, industry
consultant and later head of OSU's Food Technology Department. The first
recipient, in 1955, was Richard D. Sleeper, who was judged outstanding in
areas of scholarship, activities, leadership and professional potential.
He received a five-year membership in IFT, a plaque and subscription to Food
Technology Magazine.
OSIFT recruitment efforts remain strong in the Section as well, with the
Career Guidance committee actively pursuing students to the food
technology field.
OSIFT has come along way since 1949. Today, the Section boasts over 360
members. The Section's purpose and objectives have stayed intact:
"...promoting interest in food science and technology, and
encouraging the discussion of and disseminating technical information
relating to the production, processing, packaging, distribution,
preparation, evaluation and utilization of food."
