Save the date for IFT20; Getting to know Kara Yamada
WORLD
IDFA honors Wilkin
The International Dairy Foods Association (IDFA) honored IFT member Edith Wilkin with the IDFA 2020 Food Safety Leadership Award. The award, now in its fourth year, honors an individual, group, or organization for outstanding leadership focused on enhancing food safety within the dairy products industry. Wilkin holds the position of staff vice president and fellow, food safety and regulatory compliance, for Leprino Foods in Denver.
Noting Wilkin’s service as chair of the Food Safety Initiative with the Innovation Center for U.S. Dairy during its inception, John Allan, IDFA vice president of regulatory affairs and international standards, lauded Wilkin for her role in leading, developing, and publishing traceability standards that have become the “gold standard” across the dairy industry.
Save the date: IFT20
Registration is now open for IFT20, which will focus on shifting how science of food professionals formulate, package, and experience food science and technology. With a goal of inspiring those who attend to pivot, evolve, grow, and expand their thinking, the annual event, which is themed SHIFT20, will help attendees imagine, learn, connect, and shift to what’s possible.
The most creative minds in the science of food will come together to share the latest research, discuss innovative solutions, and delve into forward-thinking topics. Learn what trends are on the horizon in food ingredients, equipment, processing, and packaging, while interacting with the companies at the forefront of food science and technology. At IFT20 attendees can share and be challenged, question and taste, break boundaries, and help redefine the future of food.
More than 100 best-in-class education sessions will be offered, reflecting the latest research, global trends, and developments. In addition, pre-event short courses will be offered on July 11–12 covering a range of industry topics. For more information on the courses listed below, Click here:
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Certified Food Scientist (CFS) Prep Course
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Survey of Flavor Technology: Applications and Interactions
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Food Science for the Non-Food Scientist
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Labeling Requirements and Implications for Food Marketed in the U.S.
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Product Development Through the Eyes of the Consumer
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Introduction to Machine Learning, AI and Emerging Computational Tools
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Design Thinking: Powerful Methods to Improve Your Product Development
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FSNFS: Cannabis Edition
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Trends Course
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Starch Science Solutions
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Battle of Proteins Competition
Have some news to share about yourself or another IFT member? Email [email protected].
Getting to know Kara Yamada
Each month, we meet one of IFT’s valued volunteers.
Being in quality assurance in a food manufacturing setting, I find myself continuously learning and expanding my understanding of food,” says Kara Yamada, who works for Honolulu Cookie Company as the manager of quality assurance and R&D. In addition to developing and maintaining food safety and quality programs, she oversees new product development.
Yamada, who holds bachelor’s and master’s degrees in food scien…
Each month, we meet one of IFT’s valued volunteers.
Being in quality assurance in a food manufacturing setting, I find myself continuously learning and expanding my understanding of food,” says Kara Yamada, who works for Honolulu Cookie Company as the manager of quality assurance and R&D. In addition to developing and maintaining food safety and quality programs, she oversees new product development.
Yamada, who holds bachelor’s and master’s degrees in food science from the University of Hawaii at Manoa, says, “I find passion in researching and applying my knowledge from past learning experiences to tackle existing challenges. I enjoy observing production processes, identifying areas of improvement, and collaborating with different operation departments to develop solutions. It is rewarding seeing solutions create positive change in the workplace and improve the quality of our products.”
Yamada first became involved in IFT as an undergraduate student. “I was wavering between taking the dietetic education route or focusing on food science,” she explains. “To help discover my passion, my undergraduate advisor invited me to attend a Hawaii IFT section meeting. This was an opportunity for me to learn about various food topics and network with Hawaii’s food industry members. Networking with a diverse group of food-passionate individuals and seeing the career opportunities within the industry motivated me to pursue an education in food science. In 2011, I became a Hawaii IFT section member. Six years later, I joined the section committee as the Hawaii IFT chair, now helping to coordinate section meetings in hopes of growing Hawaii’s food professional network and providing students with the same experience that I had as an undergraduate.”
One of Yamada’s most rewarding volunteer opportunities as a Hawaii Section member was helping at a local food bank that collects, warehouses, and distributes food through charitable agencies. “The experience was impactful, as it put into perspective the growing concerns of hunger and food insecurity. It was humbling being able to donate our time to help sort and organize collected nonperishable foods, knowing our efforts were going towards our community.”
Of IFT’s five core values, Yamada finds Passion to be the most critical to helping her succeed in her professional role. “Passion is my internal motivator that gives me reason to keep learning, seek personal growth / improvement, and power creativity when challenged with obstacles,” she says. “My passion for my career also reflects in my work ethics. I hold myself accountable for my actions and strive to work with integrity. I believe that passion can inspire positive attitude, determination, and teamwork, all of which leads to success and achievement.”
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