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Sept/Oct E Issue #2-Table of Contents-Print Version 1

P.O. Box 926, Lombard, IL 60148 | Tel: (630) 916-4960 | [email protected] | www.ChicagoIFT .org

FOOD BYTES NEWSLETTER

PRINT VERSION Please note that the print version does not contain some features as seen in the Digital Version.

November/ 2010 From E-Issue: #3

TABLE OF CONTENTS

Page

NOVEMBER SUPPLIER’S NIGHT AND REGISTRATION 2

MESSAGE FROM THE CHAIR 4

OCTOBER 11TH DINNER MEETING HIGHLIGHTS 6

EXECUTIVE COMMITTEE OCT. MEETING MINUTES 7

CURRENT JOB EMPLOYMENT LISTING 10

YOUNG PROFESSIONALS 13

HOSPITALITY (COMMITTEE UPDATE) 14

NOMINATING (COMMITTEE UPDATE) 15

TANNER LECTURE (COMMITTEE UPDATE) 16

SAVE THE DATE-HOLIDAY PARTY 19

http://www.google.com/url?q=http%3A%2F%2Fwww.chicagoift%2F&sa=D&sntz=1&usg=AFQjCNE44a1R-rFxU9ByG5rlxFb6RFYQvw



CHICAGO SECTION IFT’S SUPPLIERS’ NIGHT 2010 AMERICA’S PREMIER FOOD INDUSTRY EXPOSITION

Wednesday, November 10, 2010 Donald E. Stephens Convention Center—Rosemont, IL (Chicago)

8:30-11:45 AM Innovation NOW! Forum

12:00- 5:30 PM Suppliers’ Night Exhibit Hall Open 5:30- 6:30 PM Social Hour

INNOVATION NOW! FORUM: 8:30-11:45 AM

Building on last year’s success, the Innovation NOW! Forum is an opportunity to learn from industry experts.

Schedule of Events: 8:30-8:50 AM - Welcome: Chicago Section IFT Chair, Pam Vaillancourt Keynote Speaker: John J. Smith, Ph.D.,Principal, Cantaleir International, Inc.-The New Way to Work … Toward an Open Innovation Mindset

Decades ago scientists and engineers looked internally for solut Session 1: 9:00-9:45 AM

Fonterra Presenter: Anand Rao, Ph.D. Topic:Natural Salt Enhancement utilizing Kikkoman’s new NFE Application-specific

Wixon Presenter: Mariano Gascon Topic: Stevia: The Good( Low Calorie), the Bad (Taste) and the Ugly(Cost)

DSM Food Specialties Presenter: Dr. Sree Raghavan Topic: Yeast Extracts: A Multifunctional Tool for Food Formulators

Session 2: 10:00-10:45 AM

Ciranda Presenter: Jim Mitchell Topic: Maximizing the functionality of Food Syrups

Sugar Foods Corp. Presenter: Tony Harmon

Topic:Listen to your customers-The emergence of the Innovative ingredients division

SunOpta Presenter: Rajen Mehta Topic: Pea-fiber-A New Option for fiber Enrichment



Session 3: 11:00-11:45 AM

GNT USA Inc Presenter: Jeanette O’Brien

Topic: Food Colorants made from Fruits & Vegetables: Application Versatility, Benefits and Technical Considerations

Corn Products Presenter: Eric Shinsato

Topic: Formulating with Stevia

Kikkoman Presenters: Takuya Sato, Ph.D. & Joe Leslie Topic:Natural Salt Enhancement utilizing Kikkoman’s new NFE Application-specific

SUPPLIERS’ NIGHT EXHIBIT HALL: 12:00-5:30 PM

Participate in the Nation's Largest Regional Food Technology Exhibition!

♦ Discover New Products and Services

♦ Renew Contacts with Past and Current Suppliers

♦ Discuss Individual Needs with Over 400 Companies

♦ Network at the All-New Social Hour

In one afternoon, attendees can visit with food companies that would take over a year of appointments. Attendance is FREE! Go to www.chicagoift.org

Check out our online exhibitor guide and map to get a preview of exhibitors. Avoid long lines and pre-register using our easy online registration form.

SOCIAL HOUR: 5:30-6:30 PM

Network with attendees and exhibitors while enjoying appetizers and the cash bar

Join over 2000 food technology professionals and attend Chicago Section IFT’s Suppliers’ Night - the largest regional food technology exhibition. Looking to Exhibit? Booths are still available! Go to www.chicagoift.org choose your booth from the Online Exhibitor’s Guide, and register with our easy online payment system.

For more information go to our website or call 630-916-4960

Please call the Business Office to Register

(630) 916-4960

.

.

http://www.chicagoift.org/

http://www.chicagoift.org/



MESSAGE FROM THE CHAIR

Hello CSIFT Members,

For our October Dinner meeting, we should all thank our CSIFT House

Committee for selecting the Morton Arboretum – we had a gorgeous fall

day and autumn leaves were simply stunning – beautiful colors of yellow,

red, and orange.

Do you know the history of the Morton Arboretum and Morton Salt

Company and how they are connected? We were delighted to have

Morton Salt as our October meeting sponsor and Ben Collins, their

Central West District Sales Manager shared the ―Morton‖ link.

The Arboretum was also the perfect location to listen to our speaker, Dr.

Robert Gravani who gave an update on IFT and an excellent presentation

on food recalls and risk communication – we all learned that you must

always be planning and updating your plan!

This meeting also had several special guests – as we continue to align our Section more closely with IFT,

we were fortunate to have the IFT Nominations and Elections Committee join us, along with the

Executive VP, Barbara Bird Keenan, and several of her senior staff.

Now – we look forward to the largest event of the year for our Section…Supplier’s Night and the

Innovation Now Forum! Do read the articles in this month’s Newsletter and spread the word to everyone

that there are excellent technical forums in the morning and over 465 suppliers to visit in the afternoon.

Plus, the event is free to attend! Save yourself some time as an attendee and Pre-Register at:

http://www.mytradeshows.us/CSIFT/index.php?location=ATTENDEEREG. This year promises to be the

best yet!

Our regular meeting schedule will resume on December 13th with our Holiday Dinner – this is planned as

a wine and cheese tasting with excellent wines and artisan cheeses. This is always a special night when

spouses/significant others, and/or friends are invited. We had such wonderful venue last year that we are

returning to the Westin in Wheeling, IL. Also, being a ―giving‖ time of year…please remember to bring

http://www.mytradeshows.us/CSIFT/index.php?location=ATTENDEEREG



MESSAGE FROM THE CHAIR

canned or non-perishable food items for our food drive to support those in need. For each donation, you

will receive one raffle ticket. (Of course – we will remind you again to bring a donation!)

So – with all the activities that CSIFT offers…are you ready to be an Officer or an Executive Committee

Member for our Section? It’s fun and rewarding and we need you! This may surprise you…our

Nominating Committee is accepting nominations to fill the slate of candidates for next year’s Officer’s

(2011-2012) now. Please read the Nominations article in this issue and nominate yourself or someone

you would want to see as an Officer.

I look forward to seeing all of you at Supplier’s Night.

Yours in CSIFT,

Pam

Pamela Vaillancourt – Chair, CSIFT

[email protected] or [email protected]

mailto:[email protected]




October 11th, Dinner Meeting Highlights!

Our October meeting at the Morton Arboretum in the midst of fall colors was once again a “sold-out” event. Columbus Day is the busiest day of the year for the Arboretum and the many visitors, young and old, combined with the warm sunshine, provided a perfect atmosphere. Many took the narrated tram tour to get an overview of the extensive grounds that were established by Joy Morton. Morton Salt was also our supplier sponsor and Ben Collins gave an entertaining and informative presentation about the history of the Morton Arboretum.

Our speaker Dr. Robert B. Gravani, Professor of Food Science at Cornell University and current IFT President, started his presentation with a spirited presentation on some of the on-going changes at IFT. He reminded everyone to go to IFT’s newly designed website and actively participate in online communities and social media.

In his main presentation “Food Recalls and Risk Communication: Challenges and Opportunities” he discussed four high profile recalls involving Salmonella in ice cream and potato chips, E. coli in hamburgers, and benzene in bottled water. His analysis showed that mostly a failure of adherence to GMP (Good Manufacturing Practices) turned out to be the root cause. The top 5 areas that need to be addressed for improvements are employee training, contamination of raw materials, poor sanitation, poor plant design and a lack of preventive maintenance.

Bob then went on to introduce Best Practices of Risk Communication as a strategy to effectively communicate risks to the public. He referenced Peter Sandman (www.psandman.com) as an expert in this field and an article in the September 2009 issue of Food Technology titled “Getting Crisis Communication Right” (http://www.ift.org/food-technology/past

issues/2009/september/features/getting-crisis-communication-right.aspx).

http://www.psandman.com/

http://www.ift.org/food-technology/past%20issues/2009/september/features/getting-crisis-communication-right.aspx

http://www.ift.org/food-technology/past%20issues/2009/september/features/getting-crisis-communication-right.aspx



Editor’s Note: These Executive Committee minutes are provided for early member information, but are not yet approved and are subject to correction

Secretary’s Note: Reports submitted were submitted during the EXCOM meeting. They are not a part of the minutes published in the newsletter. Reports are available upon request.

Chicago Section IFT Executive Committee Meeting Minutes – October 11th 2010 Attending: Officers: John Chambers, John Smith, Diane Dawson, Uwe Nienaber, Pamela Vaillancourt Executive Committee: Susan Monckton, John Schuette, Jan Miller, Bob Raynor, Krista Ruhnke, Matt Hutchinson, Dean

Lust, Linda Perucca. Committee Chairs: Sanford Wolgel, Luci Landberg, David LeVally, William Becht, Suraya Gabel, Michael Carson,

Mona Reinhard, Guests: Arnand Guady, Lynnda Nelson, Gerald Bard, Dean Duxbury, Glen Connick, Barbara Byrd Kennan,

Tina Wehmeir, Manoj Shah. Call to order Meeting called to order at 4:05 PM Pamela Vaillancourt Approval of Previous Minutes with Clarification John Chambers Chair Elect Report Uwe Nienaber No remarks. Treasurer’s Report John Smith Total balance of funds were discussed Special Report / IFT Foundation John Ruff Motion: That the Chicago Section IFT contribute $5,000 to the Summer Scholars Programs as a onetime donation with renewal consideration next year. The Feeding the Pipeline Committee will notify the Chicago Section IFT of the Student receiving the funds so that the Chicago Section IFT can promote the adoption of the student throughout the Sections Meetings and/or Communication. Motion was seconded and approved. Chicago Section IFT is the first IFT Section to support this initiative. IAMI Report Lynnda Nelson 480 booths sold for Supplier’s Night. 36 were filled last month. Annual contract was approved last meeting during a closed session. Tanner Committee Report Zuoxing Zheng Committee is seeking nomination for speaker. An announcement for seeking nominations for the 2011 Tanner Lecturer has been published in the newsletter. Nominating Committee Diane Dawson Committee is soliciting for the Nomination Slate for December. An article will run in the newsletter. There will be a vote in December.



Finance Committee Luci Landberg Maass No report House Committee Jan Miller Details are in report submitted. 145 people are attending this meeting. Next meeting is at the Westin in Wheeling, IL. It will be a wine and artisan cheese paring event. Committee will select three meals to choose from for each dinner meeting. The Committee is currently looking for dinner sponsors for future meetings. They are also looking for ideas on new venues and speakers. Long Range Planning Committee Atul Khare Report submitted. Committee is drafting a document detailing a list of pilot program ideas as well as projects in conjunction with appropriate committees of Chicago IFT Members in Transition Committee Sanford Wolgel Great news!! Four people are now employed that attended the recent workshops. They are in the drafting stage for future events. Marketing Committee Diane Dawson (interim) Committee is soliciting for a Chair. They are looking for someone with a marketing background to help with this position. An announcement will be made at the dinner meeting that the position is open and needs to be filled. Membership Committee John Schuette Report was submitted. They are working on a way to verify Emeritus Members when they sign up for dinner meetings. They are working with IAMI to make sure everyone’s status is up to date on the website. Host Section Activities Committee Linda Perucca Chicago will be the host section in 2013. Newsletter Committee Anna Lovis Report was submitted. Program Committee Uwe Nienaber Details are in report submitted. The committee had a conference call on September, 29th 2010. John Smith will be the speaker in November. The December meeting will be at the same venue as last year. The value of local and diverse foods will be discussed. The February meeting will be on Nutrition. The March meeting will have a topic of packaging. Scholarship Committee John Budin No report. Suppliers Night Committee Joe Stout Report was submitted. The Innovation Now Forums are set. Social Hour with a cash bar and appetizers will be available. They are still looking for Social Hour Sponsor. They need volunteers for registration. Committee will have a conference call on October, 14th 2010. Website Committee Open



Soliciting for a chair Young Professionals Committee Suraya Gabel / Michael Carson The first meeting of the year went well and had a good turnout. The second meeting is set for October, 20th 2010 at Metropolitan Brewery. They are currently working on more members and advertising. Auditing Committee Thomas Gush No report Awards Committee Diane Dawson No report. By-Laws Committee Mona Reinhard Currently setting up policies to have in writing for auditing. By-Law changes have a two year process and have to be accepted by IFT. Mona will come back to us next month with a timeline on any changes. Directory Committee Bill Becht No report Employment Committee Gary Willis A lot of people are sending job posts on LinkedIn. Golf Outing Committee Mike Hosler No report. Historian Committee Dave LeVally No report Hospitality Committee John Chambers Three gifts were donated from Morton Salt for raffle prizes. Committee is working on food bank and charity donations for December meeting. Minuteman Committee James Anderson No report. Motion to adjourn meeting at 5:33 PM – second and carried. Submitted by: John Chambers CSIFT Secretary



CHICAGO SECTION IFT

EMPLOYMENT COMMITTEE NEWSLETTER

NOVEMBER, 2010

Gary Wills, Chair Lisa Ruhland

DNV NEWLY WEDS FOODS Phone: 708-214-6689 Phone: 773-292-7509

Email: [email protected] E-mail: [email protected]

Dave LeVally Linda Perucca

MAYS CHEMICAL COMPANY KRAFT FOODS NORTH AMERICA, INC

Phone: 847-949-4433 Phone: 847-646-3821

E-mail: [email protected] E-mail: [email protected]

The Employment Committee publishes this portion of the newsletter as a free service to Chicago

Section members. Because we cannot control the information supplied to us, no guarantee can be

made of its accuracy. Additional information on a particular listing can be obtained by

contacting one of the people listed above. Please submit ads for the December newsletter by

November 8, 2010.

A. SALES REPRESENTATIVE: Growing specialty chemicals manufacturer in the Chicago area is seeking an

experienced Technical Sales Representative to drive growth in our food processing chemical business. Our

product line includes antifoams, release agents, surfactants, and other specialty formulations.

B. FOOD SAFETY MGR: Develop systems to insure company is in compliance with all state and federal

regulations on food safety including HACCP. Lead company’s food safety program. Manage company’s

recall process. This position is responsible for corporate food safety program. Manager will direct all

activities related to food safety to provide excellent quality, reduce risk, and improve customer satisfaction.

Requirements: Bachelor’s degree, 30% overnight travel, ability to be on call 7 days/week.

C. LAB TECHNICIAN/TECHNOLOGIST: Perform routine food laboratory procedures for production of

product formulations; contribute to problem solving of product performance/formulation issues; work with

production on production-related issues. Preference given to those with some technical training, especially

food science or culinary arts. Location—Elk Grove Village, IL.

D. BUSINESS DEVELOPMENT ASSOCIATE—Assist in all aspects of business

development; support the internal team in developing new business opportunities; build

successful relationships w/customers utilizing email, phone, trade show activities, & in-







person visits. Prefer a degreed candidate (business, food science, related technical

degree) w/ 0 – 2 yrs. of relevant exp. Location—Elk Grove Village, IL.

E. QA TECHNICIAN/TECHNOLOGIST: Food Ingredient company in the Chicago area is

seeking a Technician/Technologist in QA for running standard testing and overseeing QA

functions in production. An Associates degree or higher in Food Science or other science

discipline preferred. Understanding of HACCP, GMP helpful. Computer, writing and

communication skills are required. This is a full time position with benefits. Pay

schedule is based on experience.

F. SALES MANAGER: Natural stevia sweetener supplier seeking a high energy Sales

Manager to call on Food and Beverage customers within the USA. Travel is expected to

average 1-2 nights per week. Position will office in Oak Brook, IL. Requirements: 1-3

years experience. The ideal candidate will have a food science, nutritional, or food

engineering background with strong communication and organizational skills.

G. SR. PRINCIPAL SCIENTIST: Supports the commercial delivery of new/novel

technologies. Interacts w/customers to identify opportunities to expand core technologies

(processes, ingredients, substrates). Ability to lead all technical aspects of a product

development opportunity. Collaborates effectively w/other functions to implement new

technologies. Requirements: MS degree in FS/Applied Science/Engineering +10 years

relevant experience. Ph.D. FS/Applied Science/Engineering +7 years relevant

experience.

H. ACCOUNT DIRECTOR (MINNESOTA FIELD): Sales to select accounts by working

w/established customers & developing new customers. Applies a complete knowledge

company products and solution strategies w/exception to corporate strategic initiatives.

Develop & implement the territory’s strategic & tactical sales plan to accommodate

corporate and regional goals. Bachelor’s degree from 4 year college/university and 5

years related exp. or 2 year degree w/7 yrs. related experience.

I. QUALITY ASSURANCE MGR: Responsible for leading the planning, implementation

& maintenance of the company’s food safety and quality/safety systems. Manager will

oversee both QC and QA departments & direct all activities related to food safety to

provide excellent quality, reduce risk and improve customer satisfaction. Requirements:

Bach. FS or related area, communication skills, 5+ yrs exp. food manufacturing

environment including HACCP, USDA, FDA, SQF and OSHA.



J. FOOD & BEVERAGE APPLICATION TECHNICIAN: Part time position w/natural

food ingredient supplier to provide application support for a wide range of food &

beverage product development. Responsibilities include supporting product development

projects by preparing prototypes for internal & external showings, sensory evaluations,

record keeping of all ingredients and application studies. Requirements: Recent grad or

student w/laboratory exp. and course work in food science or related fields.

K. SALES REPRESENTATIVES (MIDWEST/WEST/EAST): 3 sales positions open for

aggressive salespeople who are familiar with the food industry in specific geographic

regions. At least 3 – 4 calls per day in person, phone, e-mail, trade show. Daily report

with meeting minutes. Develop relationships w/customers, including presentations,

traveling, sales calls, etc.

JOB SEEKERS

1. Food Technologist: Senior Food Technologist with 35 years of experience is seeking a part time or full

time position in product development. Experience includes emulsions, beverages, flavors, variegates,

fillings, toppings.



Young Professionals

The YP Chairs (Suraya Gabel & Mike Carson) would like to thank all those in attendance at the last two YP events of the 2010-2011 year. For our September Event we had a Happy Hour at Riverview Tavern in Chicago. For our

October Event we had the privilege of touring Metropolitan Brewery on October 20th.

Join the YP's Again! Keep an eye out for emails from Mike and Suraya with details on the November Happy Hour.



Hospitality Committee News We look forward to seeing everyone at the dinner meetings! If you have any questions or need guidance at the meeting, we will be at the sign up table when you arrive. Don’t forget to bring your business cards as we collect them for the raffle. If you or your company is interested in donating raffle prizes, please let us know. If you would like to make a cash donation you can sign up on the CSIFT website. We will recognize your company as a sponsor in our monthly newsletter. Sept. 13th Dinner Meeting Raffle Winners! (In Alphabetical Order)

Laura Colby – Kraft Foods Melissa Jones – Diageo Catrina Leatherwood – Premium Catering Lisa Santay - Cargill Oct. 11th Dinner Meeting Raffle Winners! (In Alphabetical Order)

Patricia Conrad - Unileaver Food Solutions Ashley Gebhardt - Fonterra Alan G Johnson - Valdes Engineering Company Terri Kent - Graham Chemical Heather Schnitzler - Aerotek Scientific * A special thank you to Morton Salt for their raffle prize donations!

The Hospitality Committee also organizes the student activities for Student Night. So, mark your calendars to come out to Student Night on April 11, 2011. This is a great night for the students to network with professionals and get a taste of what is to come in their food industry careers. If you are interested in volunteering for this event or be a volunteer on the Committee, please contact the Hospitality Committee Chair, John Chambers at 224-523-6367 or [email protected]. This dinner meeting session will be on diabetes and nutrition.




Call for Nominations! Want to affect the Section's future, and provide leadership at an exciting time of growth and activity? Think you can make a difference? We need strong leaders. The nominating committee will propose the slate for the 2011-2012 officers and Executive Committee Members at the December, 2010 meeting for a vote. The slate has to be submitted to IFT by a deadline of January 3, 2011. If you are interested in serving the Chicago Section IFT in this capacity, you are expected to be active and attend the monthly meetings and participate in a committee. The elected officers and members of the Executive Committee make the decisions of the Section. The positions that are open, and that we encourage you to run for, are: * Chair -Elect (commitment of three years): The Chair-Elect, also serves as Program Chair, becomes the Section Chair, and Then the Immediate Past Chair. * Secretary * Executive Committee members (4 positions open) Call Diane Dawson at 312-925-0233 or email me at [email protected] if you are interested in serving.

DEADLINE FOR APPLICATIONS: November 15th, 2010 Thanks for your support! Diane Dawson Nominating Committee Chair 2010-2011 Past Chair 2010-2011




Tanner Award – Call for Nominations-See Past Lecturers

Who is Fred W. Tanner? Fred Wilbur Tanner (1888-1957) was an American food scientist and microbiologist who served in the founding of the Institute of Food Technologists (IFT) and was the founder and one of the first editors for the scientific journal Food Research, now called the Journal of Food Science. Dr. Tanner joined the University of Illinois at Urbana-Champaign in 1923 where he was the first chair of Bacteriology (now Department of Microbiology) until 1948. His work focused on food safety issues, specifically pasteurization and meat curing. He was the author of more than 150 publications in microbiology and public health. Dr. Tanner remained as professor until his retirement in 1956. His research in food science and technology would also lead to the establishment of the food technology department at the University of Illinois in 1948.

Dr. Tanner served as IFT President in 1945-46, would win the Stephen M. Babcock Award (now called Babcock-Hart Award) in 1952 for his outstanding contribution to food technology resulting in improved public health. Dr. Tanner was posthumously awarded the Pasteur Award in 1959. The Chicago Section IFT would establish the Fred W. Tanner Lectureship in 1960, which is a lecture given every May by leaders in the food industry.

The By-Laws of the Chicago Section IFT state:

“The Fred W. Tanner Lectureship Committee will advance the profession and practice of food science by bringing to the

SECTION outstanding scientific persons not normally available to the SECTION in this field or its related sciences, to speak on

recent advances in the formulation, processing, preservation, packaging, distribution, preparation, nutritional quality, and

enjoyment of food. A plaque shall be prepared and presented to the lecturer, with an honorarium of two thousand dollars

($2,000) or more and a printed program shall be given to guests at the meeting.”

Tanner Award – Call for Nominations- Deadline for Applications- December 1, 2010

Nominees for the Tanner Lectureship are sought. The Tanner Lecturer should be an outstanding and well-recognized researcher and excellent speaker. The nominee may be from industry, government, or university, having developed unique technology in the area of food science or related disciplines which has significantly impacted the food industry. The Lecturer may be from any country, but preferably not from within our Chicago IFT Section. The award consists of an honorarium of $2,000, a plaque and reimbursement of travel expenses. The Tanner lecture will be presented in May 2011. Nominations may be made by any Chicago Section member, and should consist of a curriculum vitae and an accompanying letter setting forth the reasons for the nomination.



Completed nominations are due no later than December 1st, 2010, and should be sent to the Tanner Committee Chair: Zuoxing Zheng, Ph.D. Kraft Foods R&D 801 Waukegan Rd. Glenview, IL 60025 Tel: 847-646-3388 Fax: 847-646-3864 Email: [email protected]

Past Tanner Lecturers 1963 B.S. Platt, Ph.D., M.B., Ch.B., Director of the Human Nutrition Research unit of the Medical Research

Council, Mill Hill, London. 1964 John M. Kuprianoff, Sc.D., Director, Federal Institute for Food Preservation, Karlsruhe, Germany. 1965 Lloyd M. Beidler, Ph.D., Professor of Biophysics, Florida State University, Tallahassee, FL. 1966 S.M. Partridge, Ph.D., Head, Department of Protein Chemistry, Meat Research Institute, Cambridge, UK 1967 Fredrick J. Stare, M.D., Ph.D., Chairman, Department of Nutrition, Harvard School of Public Health,

Boston, MA. 1968 Fred S. Thatcher, Ph.D., Chief, Division of Microbiology Research Laboratories, Food & Drug Directorate,

Ottawa, Ontario, Canada. 1969 Emil M. Mrak, Ph.D., Chancellor, University of California, Davis, CA. 1970 Morley R. Kare, Ph.D., Professor of Physiology and Director, Monell Chemical Senses Center, University of

Pennsylvania, Philadelphia, PA. 1971 James R. Vickery, Ph.D., Commonwealth Scientific and Industrial Research Organization, Division of Food

Preservation, Australia (Retired). 1972 E.M. Foster, Ph.D., Director, Professor of Bacteriology, Food Research Institute, University of Wisconsin,

Madison, WI. 1973 Calvin A. Lang, Sc.D., Professor of Biochemistry and Director, Biological Aging Program, University of

Louisville School of Medicine, Louisville, KY. 1974 Rose Marie Pangborn, M.S., Professor of Food Science and Technology, University if California, Davis,

CA. 1975 Jean Mayer, Ph.D., Sc.D., Professor of Nutrition, Department of Nutrition, Harvard School of Public Health,

Boston, MA. 1976 Steven R. Tannebaum, Ph.D., Professor of Chemistry, Massachusetts Institute of Technology, Cambridge,

MA. 1977 Alexander M. Schmidt, M.D., Vice Chancellor for Health Services, University of Illinois Medical Center,

Chicago, IL. 1978 Aaron M. Altschul, Ph.D. Professor and Head, Department of Community Medicine and Internal Health,

Georgetown University, Washington D.C. 1979 Thomas H. Jukes, Ph.D., Professor, Medical Physics, University of California, Berkeley, CA. 1980 Sylvan H. Wittwer, Ph.D., Director of the Agricultural Experiment Station, Michigan State University, East

Lansing, MI. 1981 L.J. Filer, Jr., M.D., Ph.D., Professor of Pediatrics, College of Medicine, Iowa City, IA.




1982 Walter Mertz, M.D. Director of Beltsville Human Nutrition Research Center, U.S. Department of Agriculture,

Beltsville, MD. 1983 David Kritchevsky, Ph.D., Associate Director, , Philadelphia, PA. 1984 David A. McCarron, M.D., Director, Hypertension Program, The Oregon Health Sciences University,

Portland, OR. 1985 Fergus M. Clydesdale, Ph.D., Professor of Food Science and Nutrition, University of Massachusetts,

Amherst, MA. 1986 Michael P. Doyle, Ph.D., Assistant Professor, Food Research Institute, University of Wisconsin, Madison,

WI. 1987 Richard L. Hall, Ph.D., Vice President of Science and Technology, McCormick & Co., Inc. Hunt Valley, MD. 1988 Douglas L. Archer, Ph.D., Director, Division of Microbiology, U.S. Food & Drug Administration, Washington

D.C. 1989 Gilbert Leveille, Ph.D., Vice President, Research and Technology, Nabisco Brands, Inc., East Hanover, NJ. 1990 Alina S. Szczesniak, Sc.D., former Principle Scientist, General Foods Corporation. 1991 John E. Kinsella, Ph.D., Dean of the College of Agriculture & Environmental Sciences, University of

California, Davis, CA. 1992 Marcus Karel, Ph.D., Professor of Food Science, Rutgers – The State University of New Jersey. 1993 Susan Schiffman, Ph.D., Professor of Medical Psychology, Duke University, Durham, NC. 1994 Roy L. Whistler, Ph.D., D.Sc. Hillenbrand Distinguished Professor of Biochemistry Emeritus, Purdue

University, West Lafayette, IN. 1995 Owen Fennema, Ph.D., Professor of Food Chemistry, University of Wisconsin, Madison, WI. 1996 Robert T. Fraley, Ph.D., President, Ceregen Unit of the Monsanto Company. 1997 Alan W. Holmes, Ph.D., O.B.E. former Director of British Food Manufacturing Industries Research

Association at Leatherhead. 1998 Arthur J. Morgan, Jr., Ph.D., U.S. Agricultural Research Service, Eastern Regional Research Center. 1999 Philip Nelson, Ph.D., Director of Food Science, Purdue University, West Lafayette, IN. 2000 Gary K. Beauchamp, Ph.D., Director, Monell Chemical Senses Center, University of Pennsylvania,

Philadelphia, PA. 2001 Milos Kalab, Ph.D., Ph.D., Southern Crop Protection and Food Research Centre, Guelph, Ontario, Canada. 2002 Samuel Palumbo, Ph.D., Research Microbiologist, USDA, Eastern Regional Research Center, MD and PA. 2003 Terry E. Acree, Ph.D., Professor of Biochemistry, Cornell University, Geneva, NY. 2004 Louise Slade, Ph.D., and Harry Levine, Ph.D., Kraft Foods Fellows, Kraft Foods, East Hanover, NJ. 2005 Donald B. Thompson, Ph.D., Professor of Food Science, Pennsylvania State University, University Park,

PA. 2006 Beverley J. Kroll, CEO, Peryam & Kroll Research Corporation, Chicago, IL. 2007 Theodore P. Labuza, Ph.D., Professor of Food Science and Engineering, University of Minnesota, St. Paul,

MN. 2008 Todd R. Klaenhammer, Ph.D., Professor of Food Science, Microbiology and Genetics, North Carolina

State University, Raleigh, NC. 2009 Larry R. Beuchat, Ph.D., Professor, Center for Food Safety, University of Georgia, Griffin, GA. 2010 Steven J. Schwartz, Ph.D., Professor of Food Science & Technology, Ohio State University, Columbus, OH



SAVE THE DATE-DECEMBER 13, 2010 HOLIDAY PARTY CSIFT is planning a holiday event reminiscent of the "old days" in the organization's history. Let's break out the fancy clothes and share the event with our significant others. Employers may be cutting back on their holiday festivities, but here at CSIFT we want a party to cherish the holiday, the love of good food and wine, and the companionship of our spouses, friends and loved ones. When: December 13

th

Location: Westin, Wheeling, IL Speaker: Dr. Diane Osgood,Osgood Sustainability Consulting Topic: Wine and Cheese Pairings: The Value of Local and Diverse Foods Remember: Please bring a food donation for the food drive to exchange for a raffle ticket.

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