Kelly Hensel

IFT Live Wrap Up
Need to see what you may have missed at the 2013 IFT Annual Meeting & Food Expo? There’s no better source than IFT Live—the official online show daily—which brings you exclusive news, live reports, photos, video, and much more from the IFT Annual Meeting & Food Expo. Start your exploration by reading IFT Live’s Wrap Up newsletter, offering highlights of the top stories from the event. From there, delve into the 90+ articles covering everything from the scientific sessions, keynote, new products on the expo floor, student competitions, and much more.

Chef Gautier Made it Hot Before it Was Cool
In this new series—Culinary Point of View—Food Technology Senior Digital Editor Kelly Hensel interviews a different chef every month. For the debut, Hensel talked with Jacques Gautier, Chef and Owner of Palo Santo and Fort Reno in Brooklyn, N.Y. Drawing his influence from Caribbean family roots and his extensive travels, Gautier is able to create Latin Market dishes for Palo Santo that maintain their original essence, but are infused with a new take on ingredients, technique, and presentation. As Palo Santo is nestled among the brownstones in Park Slope, Brooklyn, so is Chef Gautier in the local community—teaching N.Y. City children where their food comes from at his rooftop garden and giving public cooking demos. Check out the teaser of the interview in this issue, and the full interview online today.

Face-to-Face: Meet Deena Awad
In this month’s Face-to-Face series, we will be introducing you to Deena Awad, Microbiology Operations Supervisor at Silliker FSC. Awad recently joined the industry after graduating with a B.S. in Food Science from Michigan State University. Her fascination with microbes began in college, but Awad grew up in a house where food science ruled (her mom has a Ph.D. in food science and human nutrition). As a New Professional, Awad’s enthusiasm for her work is contagious. She especially enjoys that food science encompasses such a broad base of practical applications: engineering, packaging, microbiology, chemistry, product development, food law, etc. The most common question she is asked? “Is there any food you no longer eat because of your work?” Read IFT’s Face-to-Face interview with Awad to find out the answer.

IFT Annual Meeting Digital Library
There was so much to learn at the 2013 IFT Annual Meeting. If you weren’t able to make it to all the Scientific Program sessions you wanted to, or you missed a key session, don’t worry because all of the sessions were recorded. All full paid Scientifi c Program registrants receive complimentary access to the Digital Library and all recordings for a full year. The Digital Library features audio recordings of 100+ symposia, including PDF slides; video recordings and PDF slides of the three Beacon lectures; and speaker biographies. If you do not have access to the Digital Library as part of your conference registration, you may purchase access separately for $299. Digital Library registrants will receive an e-mail linking to the Digital Library by late August.


Kelly HenselKelly Hensel
Senior Digital Editor
[email protected]