UPDATE
Since 1939, the IFT has been a forum for passionate science of food professionals and technologists to collaborate, learn, and contribute all with the goal of inspiring and transforming collective scientific knowledge into innovative solutions for the benefit of all people around the world. As a scientific community grounded in purpose, IFT feeds the minds that feed the world. NCIFT Bylaws | NCIFT Affiliation Agreement
Northern California IFT Student Poster Competition 2026 – Abstract Submissions Now Open! We invite and encourage all students to submit an abstract of their original research project in the fields of Food Science and Nutrition Food Science and Nutrition to be considered for presentation at NCIFT Supplier’s Night on May 5, 2026. All poster presenters will automatically be entered into the competition, which is open to both graduate and undergraduate students. Awards: The first-place winners in each group will receive $500. Please refer to the submission guidelines for more detailed information. - NCIFT Poster Competition Committee 2025 NCIFT Suppliers' Night was a Huge Success! Thank you to all who participated!
September 11, 2025 - Mattson’s team of scientists shared their Favorite Fun & Functional Ingredient Demos, exploring everything from the magic of gums in gluten-free baking to the sweet science of ice cream formulation and the role of fats and oils in cracker development. It was a hands-on, flavor-packed way to deepen technical knowledge and discover the fascinating “why” behind product performance.
WEBINARS February 6, 2024: NCIFT- Lunch and Learn: Clean Label Sugar Reduction Strategies in Foods and Beverages June 6, 2023: NCIFT- Lunch and Learn: Water Activity Testing with Zachary Cartwright and AQUALAB July 20, 2022: NCIFT- Lunch and Learn: Is Your Product Acidified Food- Understanding FDA Regulations June 29, 2022: NCIFT- Lunch and Learn: Sodium Reduction- Using Clean Label Salty, Umami and Kokumi Taste Modulations May 10, 2022: NCIFT Symposium: The Future of Food April 6, 2022: Labeling of Bioengineered Foods February 22, 2022: Virtual Showcase at The Lab@AgStart in Woodland, CA February 2, 2022: Rheology in Foods April 9, 2021: Maintaining Your Food Safety Programs During Disruptions November 17, 2020: How to Stay on the Right Side of Immunity Claims September 3, 2020: Virtual Cooking with kuya Corey May 15, 2020: Covid-19 Safety Planning: How to Prepare Your Food Business for the Future. April 28, 2020: Risk Management and Liability March 27, 2020: Hot Topics in Food Labeling & Advertising (Pt. 1)
NCIFT members need to create a log-in and password to have access to the entire site, including the Hornblower!
Click here to register
Section Outstanding Volunteer Award:
Dr. Xi (Alex) Feng
Email: xi.feng@sjsu.edu
Current Position in Section: Director-at-Large
Alex has been volunteering with NCIFT through various capacities as he is always willing to step in where needed! His professionalism, excellent teamwork and behind the scenes effort in supporting student events as SJSU, identifying speakers for Suppliers' Night, volunteer judging the student poster competition at Suppliers' Night, and overall attending NCIFT events is exceptional and outstanding. Having him responsible for a task, means nothing will be amiss. He will do what is needed, when it needs to be done and reach out to whom he must reach out to make sure the work is completed, and all in a humble way. We would like to nominate him to be recognized as the outstanding section volunteer.
Section Service Award: Mr. Bruce Ferree
Email: insightfoodsafety@gmail.com
Current Position in Section: Suppliers' Night Chair
In addition to serving as Suppliers’ Night Chair for the past years, Bruce has been a longtime volunteer with NCIFT, even serving as President in 1999-2000. Bruce is present at most events as a participant or organizer, whether in person or online. He has been a great guide for all new volunteer leaders and members, constantly making connections and answering questions. We would like to thank Bruce for his years of dedication, hard work, and constant service.
Click here to see the