Volume 59  Issue 1

Oregon Section

Institute of Food Technologists

Newsletter

Inside this issue:

Message from the Chair
Carri Matthieu

Greetings and welcome to the 2008-2009 OSIFT season. I cannot believe how fast this year has gone by! Many section members have been busy planning activities for the upcoming year and it promises to be a good one.

Mike Govro and Jim Madden, Arrangements Committee, have worked hard to secure meeting locations that are easily accessible to members along with menus that offer good quality food. Bill Grano, Chair Elect, is putting together an outstanding list of speakers for our monthly meetings.

I would like to take a moment to welcome our newest Executive Committee members, Sarah Schwab (Member at Large) and Alissa Silver (Secretary) to the section. Thank you ladies for your enthusiasm and involvement! I would also like to extend a big thank you to Jeff Clawson, Past Chair, for all of his hard work and guidance this last year. 

There are so many wonderful ways to get involved in IFT, and one way is to serve on a committee. Committees are extremely vital to the success of our section. In the coming months I will highlight a different committee including a brief description and introduce you to the committee chairperson.

I look forward to my year as Chair and invite everyone to get involved in some way and help make this an incredible year for OSIFT! Kudos to all who have volunteered their time and talents which make this such a great organization and one that I am very proud to be a part of. I hope to see you all in September at the Old Spaghetti Factory.

Carri Matthieu
OSIFT Chair

September Meeting Details

Date:

Location:

Times:

4:30 PM Executive Committee

5:30 PM Social Hour/Registration

6:30 PM Dinner

Advance Registration: $25.00

At the Door: $28.00

Thursday, September 4, 2008  

Chicken Marsala - A Seasoned Breast of Chicken with Fresh Mushrooms and Marsala Wine, Served Alongside Spaghetti with Mizithra Cheese and Browned Butter

       or

Fettuccini - Fettuccini Noodles in a Butter Cream Sauce with Shredded Romano Cheese 

       or

Lasagna - Layers of Noodles, Marinara Sauce, Ground Beef and Pork, and Four Kinds of Cheese  

       and

Green Salad with Creamy Pesto Dressing

From I-5 Northbound

Take exit 298 for Corbett Ave — 0.1 mile

Turn right at SW Corbett Ave — 0.1 mile

Turn left at SW Richardson Ct — 305 feet   

Turn left at SW Macadam Ave — 5 feet

Turn right at SW Bancroft St — 0.1 mile

From I-5 Southbound

Take exit 299A toward OR-43/Lake Oswego — 0.2 mile

Merge onto SW Hood Ave/OR-43 S — 0.4 mile

Turn left at SW Hood Ave — 203 feet

Click here for a map

Biofuels and Food Price Increase;

Myths, Reality and Politics

Dr. Timothy Taylor Ph.D.

Dr. Timothy Taylor joined the College of Engineering at Utah State University in July 1999 and serves as a principal lecturer in the Biological and Irrigation Engineering department. In this role, he is responsible for teaching six to seven courses per academic year in the Biological Engineering program. He has been awarded the Outstanding Teacher in the BIE department multiple times over the last several years. His student evaluations are consistently at the top of the college for Instructor Effectiveness and for Course quality. Dr. Taylor also assists junior faculty with teaching strategies that will help them connect with students, with lecture preparation tools and feedback on their classroom presentations.

Dr. Taylor is also extremely active in “Engineers without Borders” as a faculty advisor. Utah State University recently and proudly awarded Dr. Timothy Taylor with the Eldon J. Gardner Teaching Award for 2008.

Dr. Taylor will combine his topic with a mix of Science and Politics and make an interesting talk that combines the data as well as the background on the controversy of BioFuels and Food price increase.

OSIFT 2008-2008 Executive Committee

Carri Matthieu
   Everfresh Fruit Company
   (503) 668-8026
   carri@everfreshfruit.com

Nathan Guzman
   Oregon Spice Company
   (503) 238-0664

   nathan@oregonspice.com

Sarah Schwab
   ODA Food Safety Division

Update from the Membership Chair

Lindsey Moreland

Welcome back Members!

Just a reminder that Section Memberships don't expire until the end of December so you're current until then. National Members will get updates from IFT when their time to renew is approaching.

Last year was full of great speakers, meeting locations and networking opportunities! I'd like to encourage members who don't normally make it to the meetings to try it out this year. We have a full line up of what's sure to be another great year at IFT and we'd like to get to know current members as well as the new people coming in!  

See you on Sept. 9th!

Lindsey Moreland

OSIFT Membership Chair

Lindsey@oregonspice.com

OSIFT Employment Bureau Info

Jo Wayne

Current Positions Available

Responsibilities and Influence: 

Prepares bench top formulations for product enhancement & process improvement

Leads the commercialization process -translate bench top formulation into large scale manufacturing process.

Presents product to Marketing & Sales and customers.

Develops test directions/specifications on new products.

Provides technical support to customers, marketing & sales as required.

Liaise with key customers & maintain key account.

Supports cost saving initiatives through ingredient, product & process optimization.

Provides troubleshoot support at the plant level & with customers as need arises

Performs other duties as assigned.

ESSENTIAL FUNCTIONS, SKILLS AND ATTRIBUTES:

Leadership

Ability to take appropriate action to mitigate the impact of problems (problem prediction, identification, isolation, containment and avoidance).

Excellent problem solving skills.  Viewing the problem as a whole and working with others as needed to resolve the problem.

Communications

Strong written, oral, and facilitation skills for training, presentations and customer.

Ability to evaluate and communicate risk.

Conveys information in understandable terms at all levels of the organization.

Technical Capability

Product development knowledge of flour mix products; e.g. pancakes, cakes, muffins, beverage.

Strong background on flour, leavening, hydrocolloids, fats and oil.

Knowledge of dry blending of ingredients in plant environment.

Proficient in use of standard Consumer and Commercial food preparation equipment.

Knowledge and familiarity with CM computer programs to access information, data analysis and problem solving to support projects as required.  Applications include enterprise wide product, Microsoft Word and Excel. 

Excellent project and time management skills.  Self directed with minimal supervision.  

Personal and Social Competence

High integrity and honesty, promoting trust in all actions.

Good working relationships with plant & manufacturing environment, Quality, Marketing & Sales, Vendors and Supply Chain.

Ability to work both individually & in a team environment.

Enjoys working in a results-oriented, customer focused, team environment.

Ability to turn around projects at a fast pace.

Flexible with ability to handle changing timeline & priorities.

Physical – standing, bending, and lifting of product (up to 40 lbs).

Ability to work in a commercial laboratory environment.

Creative and change-oriented.

Minimum Education

and Experience:

B.S or M.S. in Food Science or related field.

5 + years progressive product development experience

Working knowledge on Stage Gate process of development & commercialization is desirable. Experimental design work process is a plus

The policy of Continental Mills, Inc. is to hire, train, and promote all persons in all job groups in accordance with law, without regard to race, color, religion, sex, age, marital status, presence of sensory, mental or physical disability, Vietnam veteran, or national origin.

Interested parties should contact Heidi Cosentino,  heidi.cosentino@continentalmills.com

IFT Student Association/IFT Foundation Fun Run Update

Did you know the IFT Student Association/IFT Foundation Fun Run in New Orleans raised more than $51,000 for the IFT Foundation Scholarship Fund? Over 375 fitness fans registered to brave the humidity for the eighth annual Fun Run. Ashley Hiatt from Purdue University was the IFTSA Fun Run chair. Bruce Ferree of California Natural Products was the top fundraiser who gathered pledges from colleagues and raised more than $2,300 for IFT scholarships. The Cornell Food Fighters was recognized as the largest team, and the UC-Davis Happy Cows as the team with the best costume. Visit http://www.ift.org/foundation to view final race results.

Are you interested in sponsorship opportunities for the 2009 Fun Run in Anaheim, California? Please contact Elizabeth J. Plummer at ejplummer@ift.org.

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.