New location for Wellness 14; Candidates for 2014 Macy Award; AMSA recognizes Tarté
IFT WORLD
There are plenty of new and exciting changes to the Institute of Food Technologists’ Wellness 14 conference to help food professionals navigate the health and wellness arena.
Wellness 14 features a new industry consumer focus on developing and marketing healthy snack food with sensory appeal and tracks that include the topics of sodium reduction, protein enhancement, and sugar reduction. The conference will be held on new days of the week—Thursday and Friday. Finally, the event will be held in downtown Chicago.
Wellness 14 is scheduled on March 20–21 at the Westin Chicago River North in Chicago. More information is available at www.ift.org/wellness. Registration will open soon, so bookmark the page.
Candidates sought for 2014 Macy Award
The Minnesota Section of IFT is accepting nominations for candidates for the 2014 Harold Macy Food Science and Technology Award.
The annual award, established in 1981, recognizes an exceptional example of food technology transfer or cooperation between scientists or technologists in any two of the following areas: academic, government, and private industry. The award honors Harold Macy, former Dean Emeritus of the University of Minnesota and a founding member of IFT. The awardee will receive a plaque, $2,500 honorarium, and travel expenses to address the Minnesota Section at the annual Macy Award meeting to be held in Minneapolis–St. Paul.
The deadline to submit nominations is Jan. 1, 2014. The nomination forms are available at www.mnift.org/macy.php. Submit completed forms to Mary K. Schmidl at [email protected].
AMSA recognizes Tarté
Rodrigo Tarté has received the 2013 American Meat Science Association Meat Processing Award.
Tarté, Director of Research and Development for John Morrell Food Group, is a recognized expert on meat processing principles, including the effects of processing, ingredients, and formulation, and can take fundamental scientific knowledge and translate it into actionable steps to meet business goals. He continually works toward improving existing manufacturing processes to bring safer products to consumers, and has won numerous awards for his efforts. He also serves on the External Advisory Committee of the Iowa State University Dept. of Food Science and Human Nutrition.
Tarté is a Professional Member of IFT. The AMSA Meat Processing Award is sponsored by Smithfield Foods.
Section & Division meetings
Chicago
Nov. 13: Suppliers Night. Rosemont, Ill. Contact Marty Roth at 630-916-4960 or [email protected], or visit www.chicagoift.org/suppliersnight/SN2013RegistrationInfo.html.
Visit www.ift.org to view the Events Calendar, including listings for Section and Division meetings, and for information on how to list your event.
In Memoriam
Frances Katz, former Editor of Food Technology magazine and Associate Publisher, died on Sept. 7, 2013, at age 76. She joined IFT as Editor/Director of Publications in 1996, having responsibilities for Food Technology, Journal of Food Science, and other IFT publications. In 1997, she was named Editor & Associate Publisher, overseeing both the sales and publications departments. After her retirement from IFT, Katz volunteered to write the “Industry Abstracts” column in Journal of Food Science.
Prior to joining IFT, Katz worked for more than 30 years in the food processing industry and for various food magazines. Positions included Vice President, Research & Development, for American Maize Products Co., Director of Publications for the American Society of Agronomy, and Editor-in-Chief of Food Processing magazine. She held 13 U.S. food patents and earned an MBA degree from University of Chicago.