Using this year’s updated Schedule-at-a-Glance, you will find it easier to attend the activities that are important to you because sessions have been scheduled to reduce competing activities. Take advantage of all that the IFT Food Expo and Scientific Program offer without having to miss a thing. Join thousands of food professionals from around the world to network with peers and receive up-to-date information about the latest scientific and ingredient developments.
Hundreds of suppliers will showcase the newest ingredients, products, and services at the IFT Food Expo. What’s more, specialty and trend pavilions that reflect themes important to product developers will provide exhibitors an opportunity to showcase similar products and services under one roof and to deliver educational forums and presentations that focus on trends, tastings, and the global marketplace. New sessions, presentations, and a new pavilion are on tap at this year’s Food Expo.
A number of sessions on the theme, "Food Science from Producer to Consumer," as well as other sessions covering a wide variety of food science and technology topics will be offered as part of the IFT Scientific Program. This provides attendees with a foundation for making informed decisions about the development and marketing of foods. New tracks and sessions will be offered this year.
IFT’s Employment Bureau is the premier industry recruiting event, where leading employers and food science professionals meet and interview on-site.
IFT’s Knowledge and Learning Center is offering several pre-meeting short courses that will cover a wide range of topics. One of the tentatively scheduled courses is the popular Food Science for the Non-food Scientist.
Many more events will be scheduled to provide the most-up-to-date information about the food industry. For more information, including information about exhibiting and sponsorship opportunities, visit www.ift.org/IFT09.
Queen names Dennis as CBE
Queen Elizabeth II has appointed Colin Dennis, a Fellow of IFT, as Commander of the Order of the British Empire for his distinguished service to the agri-food industry.
For more than 20 years, Dennis has provided technical service to the agri-food chain by serving as Director-General of Campden BRI, an independent membership organization headquartered in Chipping Campden, Gloucestershire, UK. In this position, he has provided strategic leadership in ensuring research and development programs are highly relevant to the needs of the industry and that these are supported by the availability of process and product development services, training, and consultancy. Particularly, he has focused on product safety and quality, processing efficiency, and innovation.
A Professional Member of IFT, Dennis has been an active member for 25 years, serving as chair of several committees and advisory panels.
He has represented the industry on influential government committees and played a key role in promoting effective partnerships between government, academia, and industry.
Established in 1917 by King George V, the Order of the British Empire recognizes outstanding service in the arts and sciences, public service outside the civil service, and work with charitable and welfare organizations.
MGPI appoints Coffey as officer
The board of directors of MGP Ingredients, Atchison, Kan., has appointed Don Coffey as an officer of the company. He serves as Executive Vice President of the company’s ingredient solutions business segment.
Coffey joined the company in 2007 as Vice President of Innovation and was promoted to his current position in June 2008. Prior to working at MGPI, he spent most of his professional career with Dow Chemical Co. in Midland, Mich., and Piscataway, N.J. He first was a project leader of technical sales and service and development for Dow’s Methocel business and then was promoted several times. His responsibilities included focusing on technical sales and service in responding to customer needs and overseeing global sales, marketing, and research.
Coffey, a Professional Member of IFT, received his B.S. and M.S. degrees in food science from the University of Massachusetts in 1976 and 1979, respectively, and his Ph.D. degree in food science from Michigan State University in 1985.
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IFT members share knowledge
IFT members continue to lend their expertise on projects related to food safety.
The National Academies has named Douglas L. Archer, University of Florida; Robert E. Brackett, Grocery Manufacturers Association; Martha E. Rhodes Roberts, University of Florida; and Lee-Ann Jaykus, North Carolina State University, as members of an ad hoc committee that will review the Food and Drug Administration’s role in ensuring safe food. The committee, part of the National Academies’ Institute of Medicine and National Research Council, will study the gaps in public health protection provided by the farm-to-table food safety system (November 2007 FDA Food Protection Plan) and identify opportunities to fill those gaps. The project is sponsored by FDA.
Camire serves as AACC President
Mary Ellen Camire, a professor in the Dept. of Food Science and Human Nutrition at the University of Maine, recently began her term as President of AACC International.
An AACC International member for 20 years, Camire recently completed a term as a director. She has chaired several AACC groups, including the Nutrition Division, Grants Task Force, and the Membership and Book Committees.
Camire has also been a member of the Dietary Fiber and Starch Technical Committee, Dietary Fiber Definition Committee, Barley Technical Committee, the Publication Panel, and the Publications Task Force. Previously, she served Cereal Chemistry as an associate editor.
Her research program has focused on sensory evaluation and healthful foods, with an emphasis on extruded foodstuffs.
Camire is a Professional Member of IFT and was elected an IFT Fellow in 2007.
FONA expands workforce
FONA International, Geneva, Ill., recently hired four IFT Members.
John Cahill, Senior Scientist—Confections, brings more than 15 years of technical experience in confections to FONA. He has contributed to the successful development, commercialization, and brand maintenance of several notable retail confection products. His role at the company includes working with customers to meet their flavor needs in such applications as gummies, pectin, starch-based products, taffy, hard candy, and chewing gum.
David Salinas, Senior Account Executive—Sales, works primarily with customers on the East Coast. He has 20 years of sales experience, most recently as Director of Strategic Global Accounts/Divisional Sales Manager for a leading manufacturer and marketer of colors, flavors, and fragrances, where he initiated new product development.
Craig Savage, Confections Business Unit Applications Manager, leads the applications team in the confections lab to build and refine the company’s confections capabilities and expertise. He has more than 17 years of technical and commercialization experience in the confectionery and bakery markets.
Katherine Zsebok, Account Executive Canada, works primarily with customers in Ontario, Quebec, and the Maritime Provinces to meet their flavoring needs. She joined FONA with a strong technical and business background, including experience managing R&D teams. One of her responsibilities is to continue to build and expand business partnerships in Canada.