Oregon Section
Institute of Food Technologists
Newsletter
| November 2008 |
Volume 59 Issue 3 |
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Oregon Section Institute of Food Technologists Newsletter |
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Message from the Chair |
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We had a fantastic scholarship night last month at Oregon State University. It was great to be back at OSU and reminisce as well as see all of the exciting changes that have occurred over the years. It is especially exciting to share in the partnership between OSIFT and OSU. Thank you to the members of the Executive Committee who gave of your time and effort in making the meeting a success. Congratulations to each of the recipients of the Oregon Section IFT and National IFT scholarships: Andrea Bouma, Jane Marler, Jessica Walsh and Rachel Miller. I speak on behalf of the organization when I say how proud we are of all of you and that we hope to see you working beside us in the future. Keep up your enthusiasm and dedication to the industry.
This month’s committee spotlight is on the Arrangements Committee chaired by Mike Govro. The Arrangements Committee is responsible for securing venues and menu options for each of the monthly meetings. Be sure and attend this year’s meetings and check out some of the new venues. Participating in the Arrangements Committee is a great way to get involved in IFT and bring in new and creative ideas. Please contact me if you are interested in serving on any of the committees.
I want to thank all who hold leadership positions in OSIFT (both past and present) for your guidance, patience and friendships through the years. Your efforts have made my job as Chair easier. And, Joanne Barnard, what can I say … you are awesome! Your hard work, creativity and dedication to the website and monthly newsletters is tremendously appreciated … thank you.
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| November Meeting Details | ||
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Date: |
Tuesday, November 11, 2008 | |
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Location: |
Widmer Brothers Gasthaus Pub 929 N. Russell Portland, OR 97331 (503) 281-2437 |
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Times: |
4:30 PM Executive Committee 5:30 PM Social Hour/Registration 6:30 PM Dinner 7:30 PM Speaker Presentation |
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| Registration Fee: |
Advance Registration: $25.00 At the Door: $28.00 Students: $13.00 |
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| Registration Deadline: |
Thursday, November 6, 2008 click here for a registration form |
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| Dinner Menu: |
Teriyaki Chicken or Pork Loin Chop or Wild Alaskan Salmon all dinners served with Caesar Salad Baguette Garlic Mashed Potato Vegetable Coffee or Iced Tea |
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| Directions: |
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Current Wine Trends and Their
Suzy Badaracco, IFT Distinguished
Lecturer |
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The November presentation will crosstie three current wine trends with their influence on the regional flavors affecting the food industry in the USA.
Learn about the influences local and international food trends have on food and wine pairing in our cultural melting pot. When someone experiences a bad food and wine pairing they will tend to blame the wine, not the food and the consequence is they will not buy that wine again. Culinary Tides has trained university students, vineyard, restaurant and grocery staff, and culinary students to think on their feet whilst providing effortless recommendations to friends and clients. The materials developed for food and wine pairing are designed to aid everyone from the wine novice to the aficionado. The training is hands on, interactive, and scientifically based so it eliminates the fear and guess work of pairing wine with food. Suzy Badaracco is a toxicologist, chef, and registered dietitian. She holds a Bachelors of Science degree in Criminalistics, an Associates degree in Culinary Arts, and a Masters of Science degree in Human Nutrition. Suzy has worked as an analytical chemist, corporate chef, nutrition specialist, trainer, knowledge manager and trends forecaster for food industry clients since 1992. Suzy has been trained in military intelligence and predictive analysis techniques used by both corporate and government bodies and has been practicing competitor intelligence and predictive forecasting for more than 10 years. Using these techniques she has been able to successfully predict and profile food trends in the United States from health and ingredient trends to restaurants, consumers, fast food and fast casual restaurants, grocery stores, and manufacturing trends. Globally, Suzy tracks government movement, technology, allies & adversaries, and research affecting the food industry.
Additionally she uses her skills to track food safety and defense for the food industry which entails monitoring all government movement including USDA, FDA, import/export laws, labeling legislation and others. Responses by consumers, industry partners, lobby groups, and manufacturers are also monitored. |
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OSIFT By-Laws Julie Ruder |
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The Oregon Section IFT
By-Laws have been revised to meet National IFT Governance
requirements and update volunteer responsibilities within the
Section. An email was sent to the membership last month with a
direct link to the revised document on the Oregon Section IFT
website to allow for review and comments or questions.
Click here to be directed to the by-laws.
An electronic ballot
will be sent to the membership on or about October 29th, 2008.
Please take a moment to vote on the new Section By-Laws--it truly
will only take a moment!!
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OSIFT 2008-2009 Executive Committee |
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| Chair: |  |
Carri Matthieu |
| Chair Elect: |
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Bill Grano Beaverton Foods (503) 646-8138 bgrano@beavertonfoods.com |
| Past Chair: |
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Jeff Clawson Oregon State University (541) 737-5680 jeff.clawson@oregonstate.edu |
| Secretary: |
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Alissa Silver Arico Natural Foods Co. (503) 259.0871 x26 alissa@aricofoods.com |
| Treasurer: |
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Nathan
Guzman |
| Member at Large: |
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Norm Jager Oregon Freeze Dry (541) 926-6001 norm.jager@ofd.com |
| Member at Large: |
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Lindsey Moreland Oregon Spice Company (503) 238-0664 lindsey@oregonspice.com |
| Member at Large: |
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Kim Hutchinson Biologic Resources, LLC (503) 670-1312 kim@biologic-resources.com |
| Member at Large: |
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Sarah
Schwab sschwab@oda.state.or.us |
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OSIFT Monthly Meeting Schedule 2008-2009 |
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| October 14, 2008 | Wiegand Hall, OSU Campus | |
| November 11, 2008 | Widmer Brewing Gasthaus Pub, Portland | |
| December 9, 2008 | Langdon Farms Golf Club, Aurora | |
| January 20, 2009 |
Regional Meeting at NWFPA Food Manufacturing and Packaging Expo Oregon Convention Center, Portland |
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| February 3, 2009 | Alessandro’s Ristorante, Salem | |
| February 23, 2009 | Food Ingredient Xpo, Lloyd Center Doubletree, Portland | |
| April 7, 2009 | Oregon Dairy Industries Meeting, Salem Convention Center | |
| May 12, 2009 | Eola Hills Cellars, Rickreall | |
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28th Annual NW Food Safety and Sanitation Workshop and Exhibit Show October 28, 2008 and October 29, 2008 |
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The Northwest Food Sanitation Workshop addresses basic sanitation as well as cutting edge issues related to food sanitation and food safety. Topics having broad interest are covered in the general sessions. More specific subjects are discussed in small breakout sessions.
● People from the following organizations will benefit from this Workshop: ● Food Processors ● Service Providers to the Food Industries ● Food Retailers ● Suppliers of Sanitation Supplies ● Regulators of the Food Industries ● Consultants
Within the Food Processing and Distribution Industries, people from the following groups should attend:
● Operations/Production ● Quality Control/Quality Assurance ● Technical Services ● Sanitation ● Safety Engineering ● Employee Training
For additional details and registration information, click here and you will be directed to the NWFPA Food Safety and Sanitation web page. |
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Oregon State University |
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| November 5-7, 2008 | Fruit & Vegetable Processing Short Course | OSU Campus, Corvallis, OR | |
| November 12, 2008 | Introduction to Dairy Microbiology | OSU Campus, Corvallis, OR | |
| January 26-29, 2009 | Better Process Control School |
Salbasgeon Suites, Corvallis |
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OSIFT Employment Bureau Info Jo Wayne |
| OSIFT offers a free employment service to our members and the food industry. Open positions are communicated both by listserve announcement and in the newsletter. If you would like to post an opening, please contact Jo Wayne at joellenw@ofpc.com or 503-581-6211 ext 341. More information about this service is available on our website. Just in case you were not counting, in the 2007-2008 season, we posted over 60 openings! |
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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. |
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The Oregon Section Institute of Food Technologists Newsletter is published eight times each year (September through May) as a service to its members. Joanne M. Barnard,
Publisher |