YOU’RE INVITED to experience a magical evening at the beautiful Callippe Preserve Golf Course.
The NCIFT Holiday Dinner will include world-class wines paired with amazing dinner entrees. Our featured guest speaker, Vickie Kloeris, Immediate Past President for IFT, will address the topic of “Developing Food for Space.”
Event Details:
Date: Thursday, December 8th
Time: 6:00pm Wine & Hors d’Oeuvres Happy Hour, followed by Dinner, Dessert, Student Raffle, and the Evening’s Guest Speaker
Speaker: Vickie Kloeris, Immediate Past President for IFT
Topic: “Developing Food for Space“
Place: Callippe Preserve Golf Course, 8500 Clubhouse Drive, Pleasanton, CA
*Raffle: Students from UC Davis will be selling tickets for the Holiday Raffle to raise money for their student clubs. Please bring a prize for the Raffle!
Registration Information:
Seating is limited to the first 100 attendees
Members $65, Students $40, Non-members $75 if reservations and payments are made on or beforeDecember 1st. Any registrations placed after December 1st (if spots are still available) will be charged at $85, regardless of member status.
Would you like to add a little “Happy” to our Happy Hour? Yes, we’re looking for sponsors. Any contribution is welcome. Thank you!
We’re looking forward to seeing you! Please RSVP and submit payment to Imelda Vasquez at ncift@marketingdesigns.net or via phone at 650.802.0888 or online at https://rb.gy/cfqwal.
Click here to view the Flyer.
We are excited to announce “Northern California IFT Student Poster Competition 2023” is open for abstract submission.
All students are invited to submit an abstract of their Food Science and Nutrition related scientific research project to be considered for presentation at NCIFT Supplier’s Night, April 25, 2023. All poster presenters will automatically enter the poster competition. The competition is open to both graduate and undergraduate students.
The first-place winners from each group will be awarded $500.
Submission opening: Nov 1, 2022
Submission deadline: January 31, 2023, 11:59pm (Pacific Time)
Click here for detailed submission guidelines.
– NCIFT Poster Competition Committee
Save the date!
Save the date!
Click here for more detailed information and to apply.
Sacramento City College is pleased to announce that we are now offering a new Food Science course! Food science is an exciting field that uses chemistry, biochemistry, microbiology, and engineering to solve food issues locally and throughout the world.
The new course, NUTRI 335 Food Science will be taught, in person, at the SCC Davis Center and will include several tours of the Food Science facilities at UC Davis including the Robert Mondavi Food and Wine Institute. NUTRI 335 is part of a Food Science degree which is now being developed at SCC. The introductory course is equivalent to FST 1 at UC Davis. A student who completes the course, along with the science and math requirements for a Food Science major will be ready to transfer to UCD as a Junior where they can then choose a specialization, such as beer-brewing.
The Food Science Associate’s Degree is expected to be available in 2022.
No other community college in the North Sacramento region offers a Food Science program. Yet this is a field that, based on analyses of the local labor market, has a continuing and growing need for skilled labor.
Course Description:
This course is designed to introduce students to the fundamentals of food science and underlying technology associated with providing a safe, nutritious, and abundant supply of fresh and processed foods to humans. Students are introduced to the nature and scope of the world food problem as well as the solutions that have been proposed. This is followed by an introduction to looking at foods and food systems in scientific terms and how understanding basic scientific principles explains how and why we process, prepare, and store foods for human consumption. Students will be introduced to how the food industry and regulatory agencies deal with potential health hazards associated with toxic chemicals and disease-causing organisms that can be present in foods, and how food preservation and processing can extend food availability from times of plenty to times of scarcity and from regions of surplus to regions of deficiency.
Click here for more detailed information and to apply.
Madera, CA
Friends of SJIFT,
Block your calendar for the 24th Annual SJIFT Scholarship Golf Classic for Thursday, October 13, 2022. Please take some time to navigate through the website and secure your participation level online. We do not need your player names now – we can always follow up at a later date. Those wishing to register via Check by Mail, you may also register on the website – when you reach the payment page, simply click on the ‘View/Print Invoice’ button for your invoice.
Please also reach out to your vendors, partners, clients, and friends who may be interested in the event and forward this email accordingly. We will pair any of your additional groups (around your group) so you’re playing back-to-back throughout the day!
For more information and to register, please visit www.SJIFTGolf.com
AEMTEK in Modesto
Join NCIFT, AEMTEK, and the California Almond Board in this fun learning and networking event!
First, Guangwei Huang (Associate Director, Food Research and Technology, California Almond Board) will delve into the science and logistics behind the mandatory pasteurization program for almonds and update us on the new trends in the nuts industry. Dr. Florence Wu (President, AEMTEK Laboratories) will follow up with discussions on best practices in process validation, shelf-life studies, and food safety testing for nuts and other foods.
Following the talk, you can tour AEMTEK’s laboratory and network with peers in the courtyard. Light bites and refreshments will be served.
Attendance is limited to a maximum of 30; register today!
Date: Thursday, October 6th from 5:30pm – 7:30pm
Place: AEMTEK in Modesto
Click the link below for more event information:
https://events.humanitix.com/ncift-at-aemtek-featuring-the-california-almond-board
Emeryville, CA
YOU’RE INVITED to an NCIFT New Professionals networking event with Double Rainbow.
The $5 ticket includes an ice cream flight (dairy and non-dairy options available).
BYOT – Bring Your Own Toppings!
Attendance is limited to a maximum of 40; register today!
Date: Thursday, September 8th from 5:30 – 7:30 PM.
Established in 1976, Double Rainbow is a frozen dessert manufacturer located in Emeryville, CA. We specialize in super premium ice creams and non-dairy frozen desserts, with an emphasis on using high quality ingredients. Our products can be found in select stores, at our scoop shop in Castro SF, and on our website, www.doublerainbow.com.
The NCIFT New Professionals are a group of recent food science graduates and new professionals in the first ten years of their food science career!
Click the link below for more event information:
https://events.humanitix.com/ncift-new-professionals-with-double-rainbow
Virtual
Join NCIFT as we learn about the FDA regulations!
NCIFT: Lunch & Learn
Is your product acidified food? – Understanding FDA regulations.
Speaker: Wilfredo Ocasio, Senior Director Food Safety Research, Eurofins
Date: Wednesday July 20, 2022
Time: 12:00-1:00 pm
Click here for more event information and to register.
Virtual
Sodium Reduction – Using Clean Label Salty, Umami and Kokumi Taste Modulations
Speaker: Alex Woo, Founder and CEO W2O Food Innovation
Date: June 29, 2022
Time : 12:00- 1:00 pm
Woodland, CA
Join NCIFT as we learn about the Lab@AgStart and other initiatives with the City of Woodland!
Date: Wednesday June 1st 5:30-7:30 PM
Click the link below for more event information:
https://events.humanitix.com/ncift-at-agstart-with-the-city-of-woodland
Albany, CA
NCIFT NEW PROFESSIONALS invites you to a Booze Hound Meadery tasting event! We’re looking forward to seeing you!
*Attendance is limited to the first 40 attendees*
Purchase a $10 ticket to include one beverage
Date: Tuesday May 24th, 5:30-7:30 PM
Click the link below for more event information:
https://events.humanitix.com/ncift-booze-hound-meadery-at-flora-and-ferment-ciderhouse
Pleasanton, CA
Suppliers’ Night Is Coming May 10, Noon-7pm
Your Supplier’s Night committee is working diligently to plan the 2022 NCIFT Suppliers’ Night events. Due to Covid-19, we have not held an in-person Suppliers’ Night since 2019. We’ve all missed seeing each other and the opportunities that come from meeting the ingredient and service providers. We are planning in-person events including the Golf Outing (not a tournament – more of a 7 hour meeting with your best clients), Dinner, our Symposium, Student Poster Competition/presentation and the Exhibitor EXPO. We trust that each member of NCIFT is doing their part to assure COVID is under control and in-person events can be held. You’ll find more information about the dates and golf/expo locations below so that you can mark your calendars now. In addition, rest assured that the committee is developing a symposium that will be interesting, timely and informative to all our NCIFT members. Our topic is ‘The Future of Food’. You’ll be hearing speakers present their thoughts on what trends will prevail and what foods will be like in 20 years or so. We have confirmed at least one international speaker who will be presenting virtually on this exciting topic.
If you’re interested in helping the committee, please let me know – we can always use volunteers for the symposium and for assuring that the expo goes smoothly. Stay tuned for updates. If you haven’t already done so, please review your computer settings and assure that ncift.org and marketingdesigns.net are safe senders so that you will receive email updates. We are looking forward to seeing you all at Suppliers’ Night 2022.
A quick thank you to Ramsay Browne Chemical and Company who has arranged to provide hand and surface sanitizers for the Symposium and Expo. We are looking for a sponsor who is willing to provide face masks for the events as well. If interested, please contact Imelda or me.
Bruce Ferree, CFS, IFTF, Chair NCIFT Suppliers’ Night, Insight Food Safety Consulting
Pleasanton, CA
Tuesday, May 10, 2022
No Host Cocktails: 6:30
Gourmet Mexican Buffet Dinner: 7:30
Cost: $60 (cash or check at the door)
No Presentation or Speaker
RSVP by May 3rd: Ed Silva eds@amerlic.com or 510-240-3012
Pleasanton, CA
Monday, May 9, 2022 – 12:30PM Shotgun Start
Pre-Registration & Payment Includes Green Fees, Player Goodie Bag, Lunch, No Host Happy Hour, Awards Dinner & Door Prizes.
Scramble Format – If you can hold a club, you can play & contribute to your team! Be a Tee Sponsor and Receive Special Recognition and Most Convenient Starting Hole Additional Player Dinner Guests and Individual Diners Welcome. Limited Amount of Dinner Seats Only Available.
Foursomes are encouraged. Others are welcome and will be paired to complete a foursome. Assemble your Groups and Dinner Guests as soon as possible and Plan to Spend a Fun Day and Special Time with your Clients, Customers & Principles!
Chico State University
5:00 – 7:00 PM
Topic: Sustainable practices in the Northern California Food Industry
*Online registration ends on Tuesday April 5th at 5:00 PM*
Panelists:
Lundberg Family Farms, Lacey Moore
California Olive Ranch, Jim Lipman
California League of Food Producers, Rob Neenan
Virtual
12:00pm
Speaker: Jennifer Allen (Zwillinger Wulkan law firm)
Various
Monterey County Science & Engineering Fair
Starts: Saturday March 05, 2022 at 7:30 AM
Ends: Sunday March 20, 2022 at 4:30 PM
San Jose/Santa Clara Synopsys Science and Technology
Starts: Saturday March 05, 2022
Ends Wednesday March 09, 2022
Alameda County Science and Engineering Fair
Starts: Saturday March 26, 2022 at 7:00 AM
Ends: Saturday April 02, 2022 at 9:00 PM
For more information or to volunteer as a judge in the future, email Rachael at rachaelhung222@gmail.com
Virtual
12:00PM
Speaker: Priera Panescu, Senior Scientist, Good Food Institute
Virtual
12:00pm
Speakers: Vanessa Castagna, Scientific Affairs Liaison, TurtleTree and Juan Medrano, CTO, FRINJ Coffee
Sacramento, CA
NCIFT luncheon date: Feb 15/2022
The guest speaker is Olgica Bakajin from Porifera
For more information and to register, please visit:
https://www.foodprocessingexpo.org/register_now.cfm
Virtual
12:00 pm – 1:00 pm
Virtual (Zoom)
Speaker: Dr. Daniela Fritter (Clorox)
Tuesday, January 4th, 2022
12:00 pm – 1:00 pm
Virtual (Zoom)
Speaker: Co-Founder and CTO Josh Nixon (Prime Roots)
Topic: Alternative Meat Approaches 101
FREE
Click here for more info and to get tickets
Pleasanton, California
YOU’RE INVITED to experience a magical evening at the beautiful Callippe Preserve Golf Course.
The NCIFT Holiday Dinner will include world-class wines paired with amazing dinner entrées. Our featured guest speaker, Sean Leighton, will address “Food Safety & Labeling.”
Event Details:
Date: Thursday, December 9th
Time: 6:00pm Wine & Hors d’oeuvres, followed by Dinner, Dessert, Student Raffle, the Evening’s Guest Speaker, and an 80th Anniversary Memory Reading
Speaker: Sean Leighton, MBA – IFT Board of Directors Member
https://www.ift.org/about-ift/leadership/sean-leighton
Topic: “Food Safety & Labeling”
Place: Callippe Preserve, 8500 Clubhouse Drive, Pleasanton, California
*Raffle: Students from UC Davis will be selling tickets for the Holiday Raffle to raise money for their student clubs. Please bring a prize for the Raffle!
Registration Information:
Seating is limited to the first 100 attendees
Members $65, Students $40, Non-Members $75 if reservations and payments are made prior to November 29th. Any registrations placed after November 30th (if spots are still available) will be charged at $85, regardless of member status.
We’re looking forward to seeing you! Please RSVP and submit payment to Imelda Vasquez at ncift@marketingdesigns.net or via phone at 650-802-0888 or online at bit.ly/3k6BYn1.
ATTENTION: We’re looking out for your health and the health and safety of our other members too! When you arrive, please provide your vaccination card (or a photo of it on your phone) or a negative COVID test taken within 48 hours. Also, Calliope Preserve requires patrons to wear a mask inside the bar area. Please let us know if you have any questions.
Tuesday, November 16, 2021 / 5:30PM to 8:00PM
Complimentary Invitation – Registration Required-See Below
Industrial Vendors May Purchase a Sponsor Table($100) and display your products and services
Join us for our 3rd Annual NCIFT Networking Event to meet with fellow Food Professionals and Vendors, enjoy complimentary attendance, food, and beverages, and learn more about the IFT and NCIFT, and congratulate Paisan’s on their continued growth and success in their niche of the food industry!
Paisan’s has been our caterer for past NCIFT Sierra Region events and continuously grown & expanded. Unfortunately, just before the pandemic expanded, they opened their new larger facility that can host events also. We’ve had to delay an event there and wait for the right time. So Now It’s Time! – Let’s Visit & Network, Tuesday, November 16, 5:30-8:00 PM.
REGISTER NOW
Please RSVP register for complimentary attendance and if buying a vendor tabletop submit payment or call Imelda Vasquez at NCIFT 650-802-0888
Location:
Paisans Old World Deli
6550 Longley Ln, Suite 110, Reno, NV 89511
Please bring a door prize, to add to the fun! (non-perishable) or slightly refrigerable, OR, if you have company bling, bring some of those!
Registration Required
Attendees – NO CHARGE To Attend, However, You MUST Register!
Vendors: Purchase a Sponsor Table($100) and Display Your Products and Services
REGISTER NOW
As we are all conscientious food professionals knowledgeable about protection, prevention, safety, and health, please bring a face mask.
For this event and future NCIFT Sierra Region activities contact:
Martin Potnick- from Nevada Industry Excellence-775-339-1175; Mike Sherman-rfxcel- 775-224-1459;
Diane Wright-Light Heart, LLC- 337-781-3956; Jeff Sheasley-Elite Spice 240-527-8740
Friends of SJIFT,
Block your calendar for the 23rd Annual SJIFT Scholarship Golf Classic for Thursday, October 14, 2021. Please take some time to navigate through the website and secure your participation level online. We do not need your player names now – we can always follow up at a later date. Those wishing to Register via Check by Mail, you may also register on the website – when you reach the payment page, simply click on the ‘View/Print Invoice’ button for your invoice.
Please also reach out to your vendors, partners, clients and friends who may be interested in the event and forward this email accordingly. We will pair any of your additional groups (around your group) so you’re playing back-to-back throughout the day!
We expect a full flight, so register early!!
Thursday, September 30, 2021
5:30pm – 7:30pm
The $10 ticket fee includes one beer.
Outdoor event on Barebottle’s open patio area.
Attendance is limited to a maximum of 40; register today!
Click here to buy tickets and for more information.
Join us at Monin for an NCIFT Sierra Region Networking Event! Learn about and taste products from our sponsor Monin, Inc. and enjoy a tour of the facility. Monin, a global leader in the beverage and premium flavoring industry with more than 100 years of experience, opened its second North American manufacturing facility located in Sparks, Nevada in 2020. This west coast operation is located just 20 minutes from the Reno airport. The 115,000-square-foot facility includes full flavor processing and bottling as well as warehouse distribution for the western USA, Mexico and Canada. The facility employs a full staff of beverage innovation, management and manufacturing personnel, with plans to increase headcount by 25% in 2021 to support expanding volume.
Event Details:
Date: Wednesday, September 22, 2021
Time: 5:30 – 7:30 p.m. Networking, tastings, appetizers, libations, plant tour, networking.
Place: Hosted by: Monin, Inc., 300 Academy Way, Sparks, Nevada 89441 USA
Registration Required
The attendance fee is $15 per person.
Attendance is limited; register today!
Please bring a door prize (non-perishable) to add to the fun!
We’re looking forward to seeing you!
Please RSVP register and submit payment @
bit.ly/3mCwDWu
or call Imelda Vasquez at NCIFT:
650-802-0888
ncift@marketingdesigns.net
Learn more about our event host and the NCIFT Section here:
www.monin.com/us
www.ncift.org
The first ever Virtual Suppliers’ Expo with educational content will take place April 5 through April 30, 2021. Each week of the event, there will be educational content provided by NCIFT. In addition, suppliers will be providing content about their offerings. You can expect to find webinars and pre-recorded sessions from suppliers to help you find what you may be looking for. We expect to have similar breadth of exhibitors in this virtual event to what we would have at our routine in-person events.
Foodarom CEO interview about flavors
Active Edible Coatings and Films with Mediterranean Herbs to Improve Shelf Life
On Tuesday April 20th, the UC Davis Department of Food Science and Technology and the Northern California Institute of Food Technologists (NCIFT) are hosting a virtual format of our annual Awards Celebration. This event brings together industry, faculty, and students to recognize undergraduate and graduate student accomplishment.
We are excited to welcome back former student Dr. Ryan Dowdy as our the guest speaker for the event!
Time: 4:00pm, Pacific Time.
Click here to register for this virtual event.
Join NCIFT as we kick-off Suppliers Month with fellow NorCal food professionals at NCIFT Trivia Night on Thursday, April 8th at 6PM!
Test your foodie knowledge, meet other professionals, and learn more about Suppliers Month.
Register for NCIFT Trivia Night here.
5:30 – 6:30pm
Please join NCIFT and Pangolin Delights Thursday, 2/25, for a virtual tasting event featuring an overview of the candy making process, sampler of Turkish delight, toffee and tea, and networking with other industry professionals in breakout rooms.
Register here to receive your discount code for the purchase of your sampler kit by Tuesday, 2/16!
*Kit required to participate in event*
To join Zoom Meeting:
https://us02web.zoom.us/j/81681915858?pwd=ZUp0Ukg0MFZWbzFMUG1CcmJBbG1oZz09
Meeting ID: 816 8191 5858
Passcode: FOODS!
Featuring DIY craft cocktails or mock-tails, a virtual distillery tour, and cheerful games!
6:00pm
Register and purchase your drink kit by December 7th here.
Purchase of drink kit automatically enrolls you in a raffle supporting UC Davis and San Jose State Food Tech Clubs.
*Drink kit required to participate in event*
Click here to view the presentation.
NCIFT invites you to join us for a short Lunch & Learn
“How to Stay on the Right Side of Immunity Claims”
Presented by Natalie Rainer
November 17th from 12pm – 12:30pm
Register Here – everyone is welcome
Click here to view the presentation.
10am – 11am PDT
Sensory Shelf Life Evaluation
• What is sensory evaluation
• How sensory evaluation is used to measure shelf life
• Shelf Life study design considerations for frozen and shelf stable products
Regan Javier is a Senior Sensory Project Leader at The National Food Lab (The NFL). Regan graduated from UC Davis where she received her Master’s in Sensory Science and has been in the Sensory group at The NFL for the last 13 years. In her role at The NFL, she designs and implements objective sensory analysis projects, leads the sensory shelf life program, and manages large integrated shelf life studies. The sensory shelf life program at The NFL is uniquely suited to track quality changes in shelf stable and frozen products over time. In her free time Regan enjoys horseback riding, reading, and spending time with her family.
Click here for more info and to register.
COVID-19 safety planning: how to prepare your food business for the future
• Details on the virus that causes COVID-19 and how it can be controlled in a food business
• What should change in cleaning, sanitation, and disinfection strategies during the pandemic
• Planning realistically for the future of your food business
Dr. Erin DiCaprio will address these issues and your questions related to food and worker safety in light of the COVID-19 pandemic.
Dr. Erin DiCaprio is a faculty member in the Department of Food Science and Technology at UC Davis. She is a food virologist with expertise in food safety and hazard analysis. Her research focuses on understanding the interaction of foodborne viruses with foods, investigating emerging foodborne viruses, and developing control strategies to control viruses in the food chain. As an Assistant Cooperative Extension Specialist in Community Food Safety she provides support to small food processors, food entrepreneurs, food hubs, growers, and consumers in issues related to food safety and food regulations. You can reach her at eldicaprio@ucdavis.edu.
Click here to register.
Click here to view Presentation.
What do I need to know as an employee of a larger company? What am I liable for?
If a visitor enters our facility and gets COVID-19, what is covered/ can they sue?
If I get food poisoning or chip my tooth on a cpg product, what is covered?
Join Danielle Williams (Amelia Risk) as she navigates through risk management and insurance and answers those questions and more.
Danielle Williams is the co-founder of Amelia Risk, an insurance brokerage focused on tech, cpg, and startups. She helps companies identify and understand their unique risks at various stages, and then implements an insurance program to address those specific risks. Areas of expertise include product liability, product recall, cyber liability, stock throughput, management liability, and workers compensation. You can reach her at danielle@ameliarisk.com.
Part One – Friday March 27th 12-1 PM Pacific
When can I use “All Natural” or “Preservative Free” in my label?
What are other current trends in food litigation?
Part Two – Friday April 3rd 12-1 PM Pacific
What do I need to know about Proposition 65 Enforcement against Food?
What are examples of lawsuits concerning Prop 65?
Join Natalie E. Rainer (Keller and Heckman LLP) as she navigates through food regulations and answers these questions and more. Natalie Rainer practices in the area of food and drug law. She advises clients on regulatory requirements for foods, dietary supplements, cosmetics, and food and drug packaging in jurisdictions around the world, including North America, Latin America, Europe, Asia, and the Middle East. She can be reached at rainer@khlaw.com.
*The first 100 registrants to join the webinar can participate live with Q&A and all those registered will receive the recorded version afterward.
Click here for more info, and to register.
We are pleased to announce that on Wednesday, March 11, 2020, the UC Davis Department of Food Science and Technology is hosting its annual Food Science Showcase and NCIFT Annual Meeting and Student Recognition Dinner, with featured speaker Jaime Rudolf Reeves. Please see below for the full event schedule!
Would you like to support student attendance to this event? Learn more about the benefits of donating to the Food Science Educational Enhancement Fund. Donors of $50 or more will be recognized at this year’s NCIFT Banquet!
Food Science Showcase Schedule
All events will take place at the UC Davis Conference Center. Parking is available on campus for $10/day.
2:30 – 4:30pm
Food Industry Fair – A networking event to bring together industry members, faculty, and current students.
$50 per industry table
Student attendance: Free!
Click here to register for the Food Science Showcase
4:00 – 5:30pm
Student research poster session: Free! No registration required.
Learn about current research being conducted in the Department of Food Science and Technology at UC Davis.
5:30 – 6:00pm
Networking Reception
6:00 – 8:00pm
NCIFT Annual Meeting and Student Recognition Banquet
Join NCIFT members, industry professionals, and UC Davis students and faculty for a night of food, learning, and student recognition. Student scholarship winners will be announced during a three-course meal, followed by a keynote address by our featured speaker.
$75 banquet ticket.
Featured Speaker: Jaime Rudolf Reeves, Del Monte Foods
“Making Snacking Fun”
Click here to register for the Annual Meeting & Student Recognition Banquet
For questions, please contact Janette Gonzalez at bftvadvising@ucdavis.edu
Registration:
Attendees – https://www.foodprocessingexpo.org/attendee_information.cfm
Exhibitors – https://www.foodprocessingexpo.org/exhibitor_pricing.cfm
Food Processing Expo 2020 will be held February 12-13 in Santa Clara. The Expo is the largest such Expo in California, and is expected to attract some 300+ exhibitors and 3,000+ attendees. New this year is a Food Processing Expo Technology Showcase and a “Starting a Specialty Food Business” workshop. NCIFT will once again hold a lunch with speaker during the Expo.
Presentation: Gleaning Insights from Impossible Burger and Beyond to Gain Clarity into Clean Label Design
Speaker: Dr. David Lundahl, CEO InsightsNow (see bio below)
Clean label design presents a lot of challenges to food product developers and marketers. Overcoming these challenges requires consumer insights into trust and transparency. It requires knowing what is perceived to be safe, acceptable, healthy, functional and sustainable, and how to apply this knowledge to create and market products. This luncheon conversation will present insights into how Impossible and Beyond Burger are changing the definition of clean and what this means for food scientists and marketers.
Speaker Bio:
Dr. David Lundahl founded InsightsNow, Inc. in 2003, with a vision and passion for integrating sensory and behavioral science to deepen consumer insights. In 2017, he was recognized as Change Agent of the Year by NextGen Marketing Research and Women in Research for his work on Clean Label, and was a 2018 instructor at the IFT Clean Label Workshop. David is an author on speed to market through behavioral insights (2012, “Breakthrough Food Product Innovation through Emotions Research”). He serves on the Oregon State University Food Science and Technology Department Advisory Board and School of Business Marketing Advisory Council. He was a 1996 founding faculty member for the Food Innovation Center (Portland, OR) and an Associate Professor within the Oregon State University Department of Food Science & Technology; has been a professional member of IFT since 1985; is an active speaker for regional IFT Sections; and Chaired the Sensory and Consumer Sciences Division of IFT in 2000.
2019 Talks:
Subject Matter:
Join Us at the NCIFT Holiday Dinner!
YOU’RE INVITED to experience a magical evening at the fabulous Faz Restaurant. Faz has been part of the Bay Area restaurant scene since 1981.
The NCIFT Holiday Dinner will include an amazing Mediterranean menu. Our featured guest speaker, Noel Anderson, will address the “Changing Face of Food Science.”
Event Details:
Date: Thursday, December 5th
Time: 5:30pm. Wine & Hors d’oeuvres, followed by Dinner, Dessert, Student Raffle*, and the Evening’s Guest Speaker
Speaker: Noel Anderson
Topic: “The Changing Face of Food Science”
Place: Faz at the Four Point Sheraton, 5121 Hopyard Road, Pleasanton, California
*Raffle: Students from UC Davis will be selling tickets for the Holiday Raffle to raise money for their student clubs. Please bring a prize for the Raffle!
Registration Information:
Seating is limited to the first 120 attendees
Members $65, Students $40, Non-Members $75, if reservations and payments are made prior to November 22nd. Any registrations placed after November 22nd (if spots are still available) will be charged at $85, regardless of member status.
We’re looking forward to seeing you! Please RSVP and submit payment to Imelda Vasquez at ncift@marketingdesigns.net or via phone at 650-802-0888.
Join Us for our Second Annual Networking Event in Reno with Fellow Northern Nevada Food Professionals
Wednesday, November 13, 2019, 5:00pm – 7:30pm
Where:
Engine 8 Urban Winery
1260 Avenue of the Oaks, Ste. 150, Sparks, NV 89431
Free public parking facility nearby
Featuring Beer, Wine, & Other Libations. Plus a Light Food Selection, and Hors D’oeuvres, and Music.
And it’s all FREE! But you Must Pre-Register! Sign up early, space is limited!
CLICK HERE FOR MORE INFO AND TO REGISTER
Registration limited to age 21 and older
For More Info Please Contact:
Martin Potnick, Past NCIFT Chair
Nevada Industry Excellence – Project Manager
mpotnick@nvie.nevada.edu
775-339-1175
nevadaie.com
OR
Erin Evers, CFS
Sales Manager-SPI Group
NCIFT Membership Chair
erine@spigroup.net
510-798-9574
spigroup.net
10am: Check-In
10:30 – 11:45am: Box Lunch & Warm-Up
10:30 – 11:45am: Pre-Event Chipping Challenge
Noon: Shotgun Start (Scramble Format)
6:00pm: Cocktails, Dinner & Awards
For more event details and online registration, visit www.SJIFTGolf.com
AMERICAN ASSOCIATION OF CANDY TECHNOLOGISTS
California Section
“Regulatory Update”
Date:
Thursday, September 19, 2019
Location:
San Ramon Golf Club
9430 Firecrest Lane
San Ramon, CA 94583
925.828.6100
Time:
5:00 – 6:00pm: Cocktails / No Host Bar
6:00pm: Buffet Dinner
7:00pm: Presentation
Prices:
Members: $55
Non-Members: $60
RSVP:
Ed Silva: eds@amerlic.com, 510.240.3012
Deadline: Thursday, September 12th!
Door Prizes: Please bring one!
New Professionals are recent food science graduates and professionals in the food industry who are less than 10 years into their food science careers!
June 27
5:30 – 7 pm
Hosted by:
Kagome Inc.
1680 Bayport Avenue
San Carlos, CA 94070
Contact Erin Evers for more details erine@spigroup.net
12:30pm – 3:00pm: Exhibitor Setup
1:00pm – 3:00pm: Symposium: Innovation & Sustainability to Feed the World (see below for more details)
Click here to view the Symposium Presentation
3:00pm – 6:30pm: Suppliers’ Night 2019. FREE visitor admission
6:00pm – 7:00pm: Supplier Sponsored – Happy Hour Mixer
Click here for Exhibitor registration
Click here for Visitor Guide
Pre-register at ncift@marketingdesigns.net
Click here for more information
Symposium: Innovation & Sustainability to Feed the World
Moderator: Dr. Lauren Shimek, Founder and CEO, Food.Tech.Design
Click here to view the Symposium Presentation
Company: Perfect Day
Title: Alternative Supply Chain for Dairy Proteins
Perfect Day is a global leader in the research, development and production of animal-free dairy. Our protein provides the same nutrition and functionality as conventional dairy protein, with less environmental impact, and without compromising on taste. Perfect Day’s mission is to help people enjoy the dairy foods they love while leaving a kinder footprint on the planet.
Speaker: Ravi Jhala, Head of Food Development, Perfect Day
Ravi Jhala is a seasoned food R&D professional and has worked with some of the most reputed consumer dairy companies in the world, including Schreiber Foods, Chobani, Wells Blue Bunny and Sargento. Ravi’s R&D background spans across dairy product categories – be it yogurt, cheese, ice cream or high-value functional foods – a rare find in the field of dairy science. In general, he has extensive knowledge of ingredients in dairy product applications.
Ravi is playing a critical role at Perfect Day in defining key dairy product attributes and benchmarks for protein functionality. In the pursuit to create dairy products without compromise, he is leveraging his dairy industry product, process, supply chain, product safety and regulatory experience. Ravi ensures that the microflora derived casein, whey protein, plant based fat and carbohydrate alternatives that Perfect Day uses to develop dairy alternative ingredients are compliant, scalable, and minimally capital intensive. More importantly, he ensures delivery on taste and texture characteristics as the company readies itself for the commercialization phase.
Speaker: Katharine Richards,
Senior Director of Marketing and Communications, Perfect Day
Katharine Richards is the Senior Director of Marketing and Communications at Perfect Day, where she leads planning and implementation of the company’s consumer response, public relations, and integrated marketing efforts. Katharine’s passion lies in building mission-driven brands and launching innovative food products. Her prior experience includes General Mills and Sargento, where she served as the Director of Insights. There, she focused on growing the organization’s market research capabilities, leveraging consumer trends in strategic planning, and applying new product insights. Katharine holds a BA from Columbia University and an MBA from Michigan State University.
Company: Clara Foods
Clara Foods is a Bay Area venture capital-backed biotechnology company, working towards disruptive advances in food manufacturing technology, by creating a portfolio of animal-free proteins that are more sustainable, more humane, and safer compared to traditional production methods.
Speaker: Harshal Kshirsagar, Vice President of Product, Clara Foods
Harshal Kshirsagar is Vice President of Product at the Bay Area food biotech startup Clara Foods. Clara Foods is developing animal proteins using a proprietary, fermentation-based technology. At Clara Foods, Harshal leads discovery, development and commercialization of Clara’s proprietary proteins. Prior to Clara Foods, Harshal was involved in commercialization of a yellow pea protein in North America and subsequently in launching consumer-focused snack food innovation globally. Harshal has a PhD in Food & Nutrition with research focus on understanding structure-function relationships of plant proteins.
Company: Chirps Chips
Title: Bug Appétit: Bringing Eating Insects Mainstream
Speaker: Laura D’Asaro, Co-Founder and CEO, Chirps Chips
Laura D’Asaro is the co-founder/CEO of Chirps, a company normalizing insects as a sustainable source of protein. Chirps makes food products out of cricket powder, including the world’s first ever cricket chip, and a delicious cricket protein powder. She is a Forbes
30 Under 30 social entrepreneur, Shark Tank winner, and an Echoing Green fellow.
Company: Impossible Foods
Title: Technology Platform for the Future of Foods
Meat is delicious, nutritious and loved by consumers across the globe. Unfortunately, it is also produced using an inefficient process that has not fundamentally changed since the Stone Age. This inefficiency leads to the production of 15% of global anthropogenic greenhouse gas emissions, loss of wildlife habitat and is responsible for 25% of the world’s fresh water consumption. In order to feed an expanding population, we need a new and more sustainable way to produce the meat, fish and dairy foods the world loves. Our solution is to replace animal-based foods with delicious, nutritious and affordable meat and dairy foods made from plants.
Speaker: Chris Davis, Research Fellow, Impossible Foods
Chris Davis is a Research Fellow in Impossible Foods’ research and development labs with a focus on long term research and alliances. Before joining Impossible, Chris was at Codexis Inc., where he held a variety of technical leadership positions engineering proteins and strains. He is an inventor on twenty-four U.S. Patents. Chris holds a B.S. in Chemistry and Biochemistry from the University of Southampton, and a D.Phil. in Organic Chemistry from Oxford University.
AACT, in conjunction with NCIFT, has planned a wonderful evening for Tuesday, May 7th. It will be a social gathering and buffet dinner after the annual NCIFT Suppliers Night Expo. Please see below for all the details. Please contact Ed Silva with your RSVP right away. It promises to be an enjoyable evening…don’t miss it!
Date: May 7, 2019
Location:
Blue Agave Club
625 Main Street
Pleasanton, CA 94566
925.417.1224
Time: 7:00pm
Menu: Deluxe Mexican Buffet
Price: $60 (cash or check at the door)
RSVP: Ed Silva
eds@amerlic.com
510.240.3012
Deadline: Friday, May 3rd
CALLING ALL TEACHERS OF FOOD & SCIENCE! Do you teach a science or foods class and want to reenergize some of your lessons & labs? Looking to discover career paths for students with an interest in science? Join us in an event catered to teachers, combining worlds of chemistry, biology, food, communications, engineering and math. The Northern California Section of the Institute of Food Technologists (NCIFT) is excited to welcome teachers and educators to an informational session to learn about Food Science.
RSVP Today!
Tuesday, May 7th
8:30am – 3:00pm
Alameda County Fairgrounds
Pleasanton, CA
8:30am: Meet & Greet
~ light breakfast provided ~
9:00am: Program Begins
12:00pm: Q&A
~ lunch provided ~
1:00pm: Symposium
“Sustainability & Innovation to Feed the World”
3:00pm: Adjourn
Registration
Registration Fee: $30
Program Title: Science Meets Food
Dates: May 7, 2019
5-digit CEU Code: 30956
https://commerce.cashnet.com/CEUsjsu
*If you wish to register without earning CEU credits, please contact Imelda Vasquez at Marketing Designs:
ncift@marketingdesigns.net
650.802.0888
Optional Program:
3:00 Suppliers’ Expo
Visit www.ncift.org for more information
Map and Driving Directions:
The Alameda County Fairgrounds is located at 4501 Pleasanton Avenue, Pleasanton, CA 94566.
The Educator Event will be held in Building C.
Directions:
Exit I-680 at Bernal Avenue and proceed east on Bernal. Turn left at Valley Avenue, then turn right into Fairgrounds, Gate 8**. Stay on Roadway 8 until you reach Roadway 4; turn right, then left into the paved parking lot.
**If Gate 8 is not open, enter through Gate 12. Continue straight past the large parking, towards the green canopy labeled “Welcome to the Alameda County Fairgrounds”. Turn right and follow the map to Roadway 8.
Feeding Tomorrow is the charitable foundation for the Institute of Food Technologists (IFT). One of the priorities of Feeding Tomorrow is to motivate the best and brightest young minds to pursue careers in the science of food. We know that the world will need the next generation engaged in the science of food in order to meet the challenges ahead of us to feed a projected population of 9 billion in 2050.
Feeding Tomorrow can play a powerful role in encouraging the best young minds to pursue careers in the science of food through connecting with educators, career counselors, and youth influencers.
10:30am – 12:30pm: Golf Check-In (arrive early), Practice Range Open
12:30pm – 6pm: Golf Classic Shot Gun Starts
6:00pm – 9:00pm: Cocktails, appetizers & laughs, followed by a great dinner, awards, prizes, and more fun!
Click here for more details
Hosted by:
Hilmar Cheese Company
9001 Lander Ave, Hilmar, CA 95324
Please join the Central Valley Institute of Food Technologists for a night of networking, cheese, and a piece of food history!
Peter Ernster, Jr. will be speak about a real world product development case study starting with R&D and pushing the product all the way through the sales cycle to the consumer. Peter Ernster is the Director of Business Development-Cheese for Hilmar Cheese, Inc. Peter recently joined Hilmar Cheese from Pacific Cheese, where he worked for over 7 years and held many senior leadership roles, most recently in concurrent positions as Sr. VP of Foodservices Sales and Sr. VP of Manufacturing. Prior to Pacific Cheese, Peter was the President of Chateaux Cheese, his family’s 3 generation cheese business.
Brief Schedule Overview:
On Thursday, March 14, 2019, the UC Davis Department of Food Science and Technology is hosting its annual Food Science Showcase and NCIFT Annual Meeting and Student Recognition Dinner, with a featured speaker. Please see below for the full event schedule!
Would you like to support student attendance to this event? Learn more about the benefits of donating to the Food Science Educational Enhancement Fund. Donors of $50 or more will be recognized at this year’s NCIFT Banquet!
Food Science Showcase Schedule
All events will take place at the UC Davis Conference Center. Parking is available on campus for $9/day.
2:30 – 4:30 pm: Food Industry Fair
A networking event to bring together industry members, faculty, and current students. $50 tabling fee
4:00 – 5:30 pm: Research Poster Presentation
Learn about current research being conducted in the Department of Food Science and Technology at UC Davis. Free, no registration required
Northern California IFT Annual Meeting and Student Recognition Banquet
5:00 – 6:00 pm: Networking Reception
6:00 – 8:00 pm: Banquet Program
Please join us in recognizing this year’s scholarship recipients with some amazing food and company!
FEATURED SPEAKER: Chris Davis, Ph.D., Research Fellow, Impossible Foods
Speaker Bio: Chris Davis is a Research Fellow in Impossible Foods’ research and development labs with a focus on long term research and alliances. Before joining Impossible, Chris was a scientific founding member of Codexis, Inc., where he held a variety of technical leadership positions engineering proteins and strains. He is an inventor on 24 U.S. Patents. Chris holds a B.S. in Chemistry and Biochemistry from the University of Southampton, and a D.Phil. in Organic Chemistry from Oxford University.
Title of Presentation: Meat from Plants
Abstract: Meat is delicious, nutritious and loved by consumers across the globe. Unfortunately it is also produced using an inefficient process that has not fundamentally changed since the Stone Age. This inefficiency leads to the production of 15% of global anthropogenic greenhouse gas emissions, loss of wildlife habitat and is responsible for 25% of the world’s fresh water consumption. In order to feed an expanding population, we need a new and more sustainable way to produce the meat, fish and dairy foods the world loves. Our solution is to replace animal-based foods with delicious, nutritious and affordable meat and dairy foods made from plants.
Join NCIFT members, industry professionals, and UC Davis students and faculty for a night of food, learning, and student recognition. Student scholarship winners will be announced during a three-course meal, followed by a keynote address by our featured speaker. $75 banquet ticket
For questions, please contact Victoria Torres at vgtorres@ucdavis.edu.
Cast Your Vote Today!
Elections for both NCIFT and national IFT board of directors are open now. Make your voice heard by voting both for IFT and NCIFT board positions. Please participate in national IFT and NCIFT elections between February 1 and March 4 by going to www.ift.org/About-Us/Election.aspx and clicking on “Vote Now” button.
This year, Bruce Ferree, one of our dedicated NCIFT members has been nominated for national IFT board membership. Bruce has served in several different capacities at NCIFT board in the past and has a long history of effective leadership. He has been one of the leading forces for Feeding Tomorrow initiative. We, at NCIFT, believe that Bruce understand the needs of both NCIFT and national IFT and he will serve both organizations interest very well if he is elected to IFT board of directors.
Register for Food Processing Expo 2019, California’s largest food processing trade show!
Exhibitor and Attendee registration are open. Expo participation keeps growing each year. Plan to attend again or check it out as a first-time attendee!
Click here to register
Use discount code NCIFTSP19 for free registration!
Understanding Prop 65
James T. Dufour, MS, JD, CIH
Environmental OSHA Attorney & Regulatory Compliance Expert
Cocktails: 5:30pm
Exec. Buffet: 6:30pm
Fiorillo’s Restaurant
638 El Camino Real
Santa Clara, CA 95050
408.984.0414
Members: $60
Non-Members: $65
RSVP to Ed Silva:
eds@amerlic.com, 510.240.3012
Deadline: Friday, January 18th!
Join Us at the NCIFT Holiday Dinner!
YOU’RE INVITED to experience a magical evening at the beautiful Dublin Ranch Golf Course. Dublin Ranch Golf Course is proud to be the first and only golf course in its namesake city of Dublin. The NCIFT Holiday Dinner will include world-class wines paired with amazing dinner entrées. Our featured guest speaker, Pam Coleman, is the President-Elect of National IFT and will be speaking on Feeding Minds for Tomorrow’s World.
Event Details:
Date: Thursday, December 13th
Time: 5:30pm. Wine & Hors d’oeuvres, followed by Dinner, Dessert, Student Raffle*, and the Evening’s Guest Speaker
Speaker: Pam Coleman, President-Elect of National IFT
Topic: “Feeding Minds for Tomorrow’s World: Given the myriad of global challenges we face in feeding more people with fewer resources, what role can industry associations such as IFT play? This talk will examine the challenges and trends impacting our food system and will illustrate how IFT is adapting to these changes through initiatives such as IFTNEXT.”
Place: Dublin Ranch Golf Course, 5900 Signal Hill Drive, Dublin, California
*Raffle: Students from UC Davis will be selling tickets for the Holiday Raffle to raise money for their student clubs. Please bring a prize for the Raffle!
Registration Information: Seating is limited to the first 120 attendees
Members $65, Students $40, Non-Members $75, if reservations and payments are made prior to November 20th. Any registrations placed after November 20th (if spots are still available) will be charged at $85, regardless of member status.
We’re looking forward to seeing you! Please RSVP and submit payment to Imelda Vasquez at ncift@marketingdesigns.net or via phone at 650-802-0888.
Join Us for our Inaugural Networking Event in Reno with Fellow Northern Nevada Food Professionals
Wednesday, October 24, 2018 from 5:00 P.M to 7:30 P.M. at Kimmie Candy’s Manufacturing Facility
Bring Your Registration Ticket, Business Cards, Come to Network, Enjoy a bite or two and your favorite beverage. Have Fun, Meet and Greet with other local Industrial Food Manufacturers, Processors, Fellow Employees and Professionals from both Northern California and Northern Nevada Regions.
Featuring Beer, Wine, & Other Libations, Plus a Light Food Selection, and Hors D’oeuvres, PLUS! a plant tour of Kimmie Candy!
And it’s all FREE! Sign up Early as Space is Limited
You Must Pre-Register! Registration limited to age 21 and older
For More Info Please Contact:
Martin Potnick, Past NCIFT Chair
Nevada Industry Excellence – Project Manager
775-339-1175 mpotnick@nvie.nevada.edu
nevadaie.com
Or
Erin Evers – NCIFT Membership Chair
Sales Manager-SPI group
510-798-9574 erine@spigroup.net
spigroup.net
Click here to register.
10am – Check-In
Noon – Shotgun Start
6pm – Cocktails, Dinner and Awards
Event details and online registration available at WWW.SJIFTGOLF.COM.
Please join NCIFT for our fall event, where we will welcome the 2018-2019 year.
We will also be celebrating the 6 year anniversary of the NCIFT New Professionals group!
Cake and coffee will be served.
Who should attend: long time IFT members, new IFT members, potential IFT members, New Professionals, food science students – bring a colleague with you!
Free to attend, but you must pre- register with Imelda ncift@marketingdesigns.net
Where:
Inklings Coffee & Tea
530 Main St, Pleasanton, CA 94566
Thursday September 20, 5:30 – 7:30 p.m.
https://aemtek.com/events/cgmp-haccp-certification/
cGMP: This course will review 1) the current GMPs, 2) implementation of cGMPs, 3) how they are useful in the development of HACCP programs, and 4) the newest updates and information on FDA’s Food Safety Modernization Act (FSMA). Upon successful completion of the cGMP course, participants will receive certificates of attendance.
HACCP: This hands-on workshop is designed to teach the basic HACCP concepts through lectures and presentations, followed by interactive small group exercises where participants learn to apply HACCP principles to different types of food products. This workshop is accredited and certificates of course completion will have the seal of the International HACCP Alliance.
https://aemtek.com/events/food-safety-preventive-controls-human-food/
Get Certified: This course developed by the FSPCA is the “standardized curriculum” recognized by FDA; upon successful completion of this course, attendees will be issued a Certificate of Training verifying qualified attendees as PCQIs (Preventive Controls Qualified Individual).
Why it Matters: The Current Good Manufacturing Practice, Hazard Analysis, and Risk-based Preventive Controls for Human Food regulation (referred to as the Preventive Controls for Human Food regulation) is intended to ensure safe manufacturing/processing, packing and holding of food products for human consumption in the United States. The regulation requires that certain activities must be completed by a “preventive controls qualified individual” who has “successfully completed training in the development and application of risk-based preventive controls”.
12:30pm – 3:00pm: Exhibitor Setup
1:00pm – 3:00pm: Symposium
3:00pm – 6:30pm: Suppliers’ Night 2018. FREE visitor admission
6:00pm – 7:00pm: Supplier Sponsored – Happy Hour Mixer