uc davis holiday dinner thank you - nciftncift.org/wp-content/uploads/2019/03/jan-mar-2019.pdf ·...

NORTHERN CAL IFORNIA INST ITUTE OF FOOD TECHNOLOGISTS

J A N U A R Y – M A R C H 2 0 1 9 www.ncift.org

by Eloise Nicholson, Food Tech Club Treasurer

The Food Tech Club at UC Davis would like to express our appreciation to NCIFT for including us at the Holiday Dinner last December. We would like to thank all of the members who sponsored a student, who donated a raffle prize and/or who bought raffle tickets to support our club. The Food Tech Club raised $1,055 because of your generosity. We are planning on saving this money to help fund educational food demos and club activities, Picnic Day supplies, as well as transportation costs to and from industry tours and networking events. All of us are grateful for the opportunity to network and mingle with industry leaders in a more intimate setting. We hope to be invited to more NCIFT events like this in the future as well as nurture a more personal relationship with NCIFT by involving them in our club’s endeavors and events. The Holiday Dinner was a perfect ending to such an innovative and revolutionary year in food science and we are honored to have been able to share that moment with NCIFT.

UC Davis Holiday Dinner Thank You

Please be sure and VOTE BY MARCH 4for our own BRUCE FERREEfor a seat on the IFT Board of Directors

See page 5 for more information.

2J A N U A R Y – M A R C H 2 0 1 9 www.ncift.org

Officers of NCIFT and Subsections *Information UPDATED as of 10/19/18

Current Officers of NCIFTPRESIDENT: Nikoo ArastehJaguar [email protected]

PRESIDENT-ELECT: Pallavi [email protected]

PAST PRESIDENT: Brad OlsonAlbertsons [email protected]

SECRETARY: Abigail [email protected]

TREASURER: Jaspreet S. Walia Certified Laboratories of Northern [email protected]

MEMBERSHIP SECRETARY: Erin EversSPI [email protected]

Directors-at-Large Brian ChauFood Blogger, Chau [email protected]

Elaine ChowKagome [email protected]

Anjali GanpuleR. Torre & [email protected]

Eric LeBarbeE. & J. Gallo [email protected]

Craig RotheElite [email protected]

Pam [email protected]

Nominating & Elections Committee

Sam OffenbergPacific Meridian [email protected]

Saji PoespowidjojoAjinomoto Foods North [email protected]

Mike RoseSemifreddi’[email protected]

Zhongli PanUC [email protected]

Parastoo YaghmaeeZiel Process [email protected]

Committee ChairsPROGRAM CHAIR: Pallavi [email protected]

NOMINATING & ELECTIONS COMMITTEE CHAIR: Brad OlsonAlbertsons [email protected]

FINANCE COMMITTEE CHAIR: Open

SUPPLIERS’ NIGHT CHAIR: Bruce FerreeInsight Food [email protected]

GRANTS COMMITTEE CHAIR: Dale OldsEurofins Food Integrity and [email protected]

NEW PROFESSIONALS GROUP CHAIR: Erin EversSPI [email protected]

VOLUNTEER COMMITTEE CHAIR: Reshmi RamanBrioche [email protected]

SCIENCE FAIR AWARDS CHAIR: Anjali GanpuleR. Torre & [email protected]

SOCIAL MEDIA CHAIR: Elaine ChowKagome [email protected]

Golf Classic & Awards DinnerCO-CHAIRS & TOURNAMENT DIRECTORS:Martin PotnickNevada Industry [email protected]

Dave [email protected]

Student Representatives

UC DAVIS: Klay LiuUndergraduate Student (Food Tech Club Rep)[email protected]

Susannah SmithUndergraduate Student (Food Tech Club Rep)[email protected]

Christopher (Topher) McNeilGraduate Student (FSGSA Rep)[email protected]

Rachel LombardiGraduate Student (FSGSA Rep)[email protected]

CSU San Jose: Open

CSU Chico: Open

Central Valley SubsectionCONTACT: Bianca WiensE. & J. Gallo [email protected]

Other Important ContactsHORNBLOWER:EditorCarol Cooper UC Davis (Retired)[email protected]

Assistant EditorBrian ChauFood Blogger, Chau [email protected]

JOB LISTINGS: Imelda Vasquez NCIFT Office at Marketing [email protected]

SUPPLIERS’ NIGHT EXPO COORDINATOR & MEMBERSHIP RECORDS:Imelda Vasquez NCIFT Office at Marketing [email protected]

Check out the new website: www.ncift.org

3 J A N U A R Y – M A R C H 2 0 1 9www.ncift.org

HORNBLOWER EDITORIAL POLICYOpinions expressed by the editors or contributors to The

Hornblower do not necessarily reflect the official position of the Section. The publisher reserves the right to edit or reject any copy that is submitted.

SUBSCRIPTIONS are included with NCIFT Membership. Please send to NCIFT, 850 Old County Road, Belmont, CA 94002.

HORNBLOWER ADVERTISEMENT POLICYContinuous, year-round advertising is available to our suppliers

through The Hornblower Classified Ads posted to www.ift.org/sections/ncift/hornblowerads.pdf, as well as placement in all four hard copy issues of The Hornblower including an Annual Membership Directory mailed to members quarterly.

As noted below, special rates are available for ads to run one-time-only in any single quarterly issue. You may submit completed ad copy electronically. If you provide a rough draft, the publisher will create, design and typeset an ad for you at a very reasonable rate.

ADVERTISING RATES PER YEAR: Full Page ................... $1,300 1/4 Page ........................$475 1/2 Page ....................... $750 Business Card ................$350ADVERTISING RATES PER SINGLE ISSUE: Full Page ...................... $350 1/4 Page ........................$150 1/2 Page ....................... $200 Business Card ................$120

DEADLINES FOR CONTRIBUTORS, ADVERTISERS AND ANNOUNCEMENTS:

Issue Deadline April/May/June .......................................March 1, 2019July/August/September ..........................June 1, 2019

TO PLACE AN AD, CONTACT:Business Manager – Imelda VasquezNCIFT Office at Marketing Designs, 850 Old County Road, Belmont, CA 94002; Phone: 650-802-0888; Fax: 650-802-0188Email: [email protected]

The Hornblower (USPS 257-140) is the official publication of the Northern California Section of IFT, a nonprofit organization, and is published quarterly. Postage is paid at Belmont, CA.

POSTMASTER: Send address changes to: THE HORNBLOWER, c/o NCIFT, 850 Old County Road, Belmont, CA 94002.

EDITOR:Carol Cooper 916.684.2887

CAMPUS CORRESPONDENTS:UC Davis: Holly Ly 530.752.3250 [email protected] Chico: Maria Giovanni 530.898.4023 [email protected] CSU San Jose: Xi Feng 515.708.0036 [email protected]

DESIGN, PRINTING & BUSINESS MANAGERMarketing Designs 650.802.0888

MAGAZINE OF THE NORTHERN CALIFORNIA INSTITUTE OF FOOD TECHNOLOGISTS

Check out the new website: www.ncift.org

Student Recognition Banquet ..........................................1UC Davis Holiday Dinner Thank You ................................1Officers of NCIFT and Subsections ..................................2Welcome New Members .................................................3From the Editor’s Desk ....................................................4IFT Election ......................................................................5Jerry Seed Obituary .........................................................5Fun Run + Fitness IFT19 ..................................................6President’s Message .........................................................6Ingredient Spotlight .........................................................8Beyond the Plant Floor ....................................................8New Professionals at Ripple Foods .................................9Food and History .............................................................9Welcome Dr. Xi Feng .....................................................10Volunteer Opportunities ................................................11

Table of Contents

Welcome New MembersPaul BuhlerRegional Sales Manager,Butter Buds Food Ingredients

Seth CrassQA/QC AnaylstPatagonia Provisions

Danielle Dada

Daryl Ann Dela Cruz

John DiehlEmeritus

Irwin R. Donis-GonzalezCooperative Extension Specialist,Biological & Agricultural Engineering, UC Davis

Brian FavelaProcurement Specialist,Metarom Neotech

Cel Galiza

Fei GuoFlavor Chemist, Shasta Beverages

Jessica Hallstrom

Grace Kim

Sara KoohikamaliPrincipal Scientist,Advance International

Manish KulkarniHarmless Harvest

Da Liu

Laura MullerAccount Manager, AAK

Jordan NeffR&D Chef

Katherine OglesbyVP Flavor, Fragrance & Cosmetic Ingredients, Amyris Inc

Marina T. OllervidesSr Dir R&D, Mission Foods

Venkata Sarath PamuProduct Development Supervisor,Protein Research

Jennifer L Rogers-AbbottRegulatory Affairs Manager,Albertson's

Ross Rachel Samaniego

Natasha TahilramaniFood Quality and Safety Manager, Marley Spoon

Leme Tran

Fei Wang

Selina WangResearch Program DirectorOlive Center, UC Davis

Keith WeertsBlentech Corporation

Yanyao Yu

STUDENTSSarah ButterworthElla CarterJustin ChanSiriyakorn ChantiengFion ChenJeremy Raka ChuardyMilton ChungMadison DoshDiane DouAndres GonzalezRiley GrahamJosh HagenErica KimOlga LawrenceJingwen LinTravis LyonsBryan MagalineRobin NguyenDerrick Risner Jazzmin ScottMaria ShaposhnikovChia-Yung SuEldo TitanZhe Wei


Greetings!If you read our

President’s message in this issue, you will

see that lots of exciting events have happened over the past year and many more are coming up.

An event close to my heart is the upcoming NCIFT Student Recognition and Food Science and Technology Showcase on March 14. Registration is now open for this event. The event brings together industry, faculty and students for networking and to recognize student accomplishments. It is a great way for students to get to know our industry members since it is not always easy for them to get to other NCIFT events. And, when you register, please consider sponsoring a student. I look forward to seeing you there. Just announced:

The dinner speaker this year will be

Chris Davis, Ph.D. Research Fellow,

Impossible Foods, who will discuss

replacing animal-based foods with

delicious, nutritious and affordable

meat and dairy foods made from

plants.

I recently had the pleasure of talking to the Food Tech Club at UC Davis (see picture above). They are a great

From the Editor’s Desk by Carol Cooper

Carol Cooper

bunch of kids and really want to get more involved in NCIFT. The future is in good hands.

Also important for our section are the national IFT elections. Our own Bruce Ferree is on the ballot for a seat on the Board of Directors. Bruce really deserves to be on this board. He has represented our section well at the national level and has done a great deal for the Feeding Tomorrow program which provides scholarships for students studying food. So VOTE today. Voting ends March 4. You should have received an e-mail regarding

voting, but if you haven’t please see the article in this issue on whom you should contact to get your voting instructions.

Several members staffed the NCIFT booth at the California League of Food Producers held February 12-13 in Sacramento (see picture below). We heard a great presentation by Daniel

Voit, CEO, Blentech Corp., on IIOT in the food industry, met a lot of interesting people and hopefully sold a couple of booths for our own Expo in May.

Also note in this issue a bio on Xi

Feng, the new food science professor at San Jose State University. They are trying to reinvigorate their food science program, and I think he is a good addition to their faculty.

Congratulations go to Tara McHugh who has been named Director of the USDA Western Regional Research Center (WRRC) in Albany.

Don’t forget – if you would like to contribute to this newsletter, please let me know at [email protected].

Carol Cooper, The Hornblower Editor

Past Chair of NCIFT, UC Davis (retired)


by Bruce Ferree

On November 21, IFT announced the ballot for the upcoming leadership election. To the right is a copy of that notification from our IFT CEO, Christie Tarantino. As noted, you will be able to vote electronically. To ensure you receive a ballot, please ensure that your email address is updated with IFT. You can update your IFT information by logging in to your account at IFT.org. If you don’t have an account at IFT.org, it would be wise to create one and ensure you are able to vote in all IFT elections that affect you.

Please be sure to exercise your membership privilege by voting for the leadership you feel will represent you the best. More information will be available from IFT prior to and during the election process to help you determine your selections. And, in addition to those listed below for IFT leadership, there is a ballot for the Nominations and Elections Committee. The slate of candidates for that include: • John Coupland, PhD, CFS• Anne Goldman, M. Sc, CFS• Enrique Palou, PhD• Darryl Riley• Marcia Walker, PhD

Thanks in advance for taking the time to learn about the candidates and to ensure your opinions are heard and represented by voting.

IFT Election Runs February 1 Through March 4

IFT is pleased to announce the launch of the 2019 IFT Leadership Election. This process includes notifying you of the slate of candidates identified for IFT’s 2019–2020 President-Elect and the Board of Directors.

Our 10 talented candidates offer a breadth of knowledge about the profession, a diverse volunteer history within IFT and beyond, and an unwavering commitment to each of you.Candidates for President-Elect• Noel Anderson, PhD, Managing Partner, Mosaic Food Advisors, LLC, United States• Chris Findlay, PhD, CFS, Chairman, Compusense Inc., CanadaCandidates for the Board of Directors• Adelia Bovell-Benjamin, PhD, CFS, Professor, Tuskegee University, United States• Bruce Ferree, CFS, Senior Food Scientist, Insight Food Safety Consulting,

United States• Mario Ferruzzi, PhD, Professor, Food Science and Nutrition, North Carolina State

University, United States• Sanjay Gummalla, PhD, Vice President Scientific and Regulatory Affairs, American

Frozen Food Institute, United States• Sean Leighton, Global VP, Food Safety, Quality & Regulatory Affairs, Cargill,

United States• Brendan Niemira, PhD, Research Leader, U.S. Department of Agriculture,

Agricultural Research Service, United States• Gunnar Sigge, PhD, Head of Department and Associate Professor, Food Science,

Stellenbosch University, South Africa• Yanyun Zhao, PhD, Professor, Food Science and Technology and Associate Dean

of Graduate School, Oregon State University, United StatesIFT’s voting membership elects one member for President-Elect and four members

for the Board of Directors. During our election, February 1 – March 4, 2019, IFT members will be able to cast their ballots electronically from any Internet-accessible computer worldwide. IFT will send an email on February 1, 2019 with details on how to cast your vote. Included on this ballot will be the candidates for the Nominations & Elections Committee, which will soon be announced to the IFT membership.

As a reminder, any candidate brought forth by petition for IFT President-Elect or the Board of Directors must have submitted and completed their nomination and candidate information form through the online process to be eligible.

Please forward any questions about the slate, petition process, or the online election to Anna Desai, staff liaison to the Nominations & Elections Committee, at [email protected].

Warmest regards,Christie Tarantino-Dean, FASAE, CAE, CEO, Institute of Food Technologists

Jerry James Seed of Mariposa, Calif. passed away on Monday, Jan. 21, 2019 in Merced, Calif. Jerry was born on March 20, 1931 in Minneapolis, Minn.

Jerry loved his family dearly, including his Lutheran Church family. He enjoyed his career in industrial food sales, his time spent giving back to his local community and the time he spent supporting Mariposa Manna House. He served as Chair of NCIFT in 1991. Jerry served in the United States Navy during the Korean Conflict.

Jerry Seed, Past NCIFT Chair, 1931 –2019He was preceded in death by his parents, Jim

and Jane Seed. Jerry’s family and friends will miss him deeply. Jerry is survived by his high school sweetheart and wife of 64 years, Nancy Shadduck Seed, their three children, five grandchildren and seven great-grandchildren.

Services were held at the Mariposa Lutheran Church on Feb. 2, 2019. Donations in lieu of flowers can be made to the Mariposa Manna House, P.O. Box 1484, Mariposa, CA 95338.


Fun Run + Fitness is Coming Again to IFT19by Bruce Ferree

Friends,The Feeding Tomorrow/IFTSA annual

Fun Run + Fitness will be held again this year at IFT19 in New Orleans.

The Fun Run + Fitness is the main fundraiser for the IFT and Feeding Tomorrow scholarship funds. It is a fun based community event that makes it easy for IFT members and their extended work friends and family to contribute, each in a small way, to helping support our next generation of food scientists. All earnings from the Fun Run + Fitness go directly to the scholarship funds and are considered tax deductible.

The event has been updated to include all fitness, including a virtual component, yoga session and the Fun Run. The Fun Run is still a 5K informal run/walk event

(no timing chips or bibs) but includes an ‘after party’ where participants will receive a goodie bag and be able to meet with local fitness/nutrition vendors/sponsors. The Yoga session is included again because we know that not everyone is a runner. This will be at the same time as the Fun Run at the park where the fun run is being held so participants will be able to enjoy the ‘after party’. The virtual component is because we know not everyone who wants to participate is available at the time of the Fun Run. With this component, participants can complete a jog or any fitness event (swim, bike, gym workout, golf, etc.) during May or June and consider themselves part of the giving community.

Registration for this event is part of the registration for IFT19 so keep your eyes open for that and help our

future generations while you maintain your personal fitness. As well, there are sponsorship opportunities for the event (see the flier below). And you can follow the event on Facebook at https://www.facebook.com/FeedingTomorrowFunRun.

Last but not least, there is a team challenge this year and I think it is appropriate that we have a team from NCIFT. I will ensure the NCIFT team is created so that all you have to do is enter the team name, ‘NorCal IFT’, when you register. Be sure to enter the team name and help make the NCIFT team the biggest team at the event, supporting our students. As a reminder, teams with at least 20 members are recognized as Fun Run + Fitness Champions throughout the next IFT fiscal year. Lets’ help NCIFT become one of those Champions.

President’s Message by Nikoo Arasteh

Nikoo Arasteh

Greetings fellow NCIFTers!I hope everyone has started a wonderful 2019

with a ton of energy to embrace new challenges and create new opportunities. In 2018, NCIFT had another successful year filled with fun, yet

educational events. We had a well-attended golf tournament, followed by our ever-growing symposium and supplier night in May. Several hundreds of foodies got together to see interesting trends in supplies for food manufacturing and listen to a panel discussion titled, “From Development to Commercialization of Novel Food Products.”

Another highlight of 2018 was the holiday dinner where Pam Coleman, national IFT President-Elect, spoke for us about “Feeding Minds for Tomorrow’s World.” In October 2018, for the first time, NCIFT held an event in Northern Nevada, which is in fact a part of the NCIFT section outreach. We hope to get more actively involved in that region to serve their growing local food industry. Our most recent event was NCIFT’s sponsored luncheon and a lecture about an innovative subject, IIoT Technology in Food, by Daniel Voit, CEO of Blentech Corporation.

New professional events are happening several times a year

with a large attendance as a welcoming gate to integrate the recent food scientists to the society of local food scientists at large.

We’re all geared up for our 2019 Golf, Symposium, Suppliers’ Night events on May 6-7 and hope that we can provide such events that a lot of you would benefit from to grow your technical knowledge or advance your business with a little bit of help from NCIFT. This year’s panel discussion is titled “Sustainability and Innovation to Feed the World.” Sponsorships are available at several levels for both Golf Tournament and Suppliers’ Night. Seize the opportunity and get your company’s name out in those events through sponsorship.

I’d like to thank our amazing volunteers for their energy and dedication to assist NCIFT in serving the food communities in Northern California and Northern Nevada. Please continue to volunteer at any level of participation that suits your schedule, from helping with the events and writing articles for The Hornblower newsletter to the board membership.

Finally, please VOTE in national IFT and Northern California section elections. Make sure your voice is heard.

See you soon in the next event,Nikoo Arasteh, PhD, MBA


Ingredient SPOTLIGHT

Coriander by Craig R. Rothe, Elite Spice

Coriander (Coriandrum sativum L.) is an annual herb belonging to the parsley family. Native to Canada, the Mediterranean and European

regions in addition to India, it’s actually two plants in one. Coriander seed is the dried, ripe fruit of the plant and the leaves are known as cilantro. Interesting to note that during the growth stages of coriander, the flavor is unpleasant and unfit for use as a spice. It’s only after it matures and is dried that it produces the characteristic aroma and flavor. The use of coriander goes back to approximately 1550 B.C. and is mentioned in the book of Exodus in the Bible. The ancient Egyptians also used to use it both as a medicine and for culinary purposes, although today it’s widely used in sausage

seasonings. Other uses include chili powder, curry and garam masala. Pickling spices employ the whole berry, and is used in corned beef. Cracked coriander is used on pastrami and in rubs on various beef products.

Volatile Oil (VO) levels are typically low in coriander, ranging from 0.1-1.5%. The smaller the size of the berry, the more VO is present. Coriander is harvested in the summer months in some areas and in August and September in Canada.

Various health benefits have been reported due to the minerals contained within the spice, such as potassium, calcium and magnesium, as well as vitamins A, B, C and K. The various

acids contained within coriander (stearic, ascorbic, linoleic, oleic, etc.) are reported to lower cholesterol levels. It’s also touted to aid in digestion and effectively treat diarrhea. Assuming these claims are valid, one could assume that a hearty meal of sausage, corned beef, and pickles would be good for your body, but you’d probably want to ingest some B vitamins via several cold beers just to be safe. Cheers!

by Bruce FerreeInsight Food Safety ConsultingIndependent Consultant/ Trainer-Eurofins Laboratories

Hazard Identification vs. Risk Analysis

I’m starting to worry about society these days. I’ve learned that California now requires coffee, bread and french fries to have a Prop 65 label on it because it contains acrylamide. (Coffee got a last-second reprieve and is now an exception.) In case you don’t know, California has a law stating that if any chemical is listed as a carcinogen or as causing other mutagenic and other harms, the product must carry a warning label. I was also presented with news from a testing lab that water bottles made from recycled materials can have a harmful chemical leach into the water as the bottle ages. Do you also remember when we learned that there is arsenic in food items? These are but a few examples of things going on in the world that do nothing but scare the consumer, in my view.

Yes, these chemicals are in the foods. I don’t deny that. What I don’t see happening is any type of a risk assessment to accompany the hazard identification.

Beyond the Plant FloorWe are left to fend for ourselves and determine if we want to consume an implicated product. We see consumers and consumer groups telling whoever will listen that ‘everything’ is bad for you. We see consumers refusing to eat foods that are perfectly good, healthy and actually beneficial because they fear something they don’t have the full facts on. Food manufacturers are sued in our litigious society because someone feels harmed or ‘dissed’. Where are we headed?

Let me turn this to the food industry and point out the good we do when we create our food safety programs. We, too, have to identify hazards. We look at what hazards there might be in our process and we work to control them. This is part of our HACCP Plan or our Preventive Controls Plan. Just like in the non-food world, we are identifying hazards that might be of concern. What we do next, that seems to be missing in things like Prop 65, is a risk assessment. We look at the likelihood that that hazard is also a risk. We consider that, not only does a hazard exist, but also assess the likelihood, severity and the amount of the hazard it takes to cause harm. By assessing the risks, we can then make decisions about what hazards need to be controlled (prevented, eliminated

or reduced to an acceptable level). This also allows us to prioritize the work we do every day in creating safe, consistent products for our customers.

So, if we can do it, why can’t people in other industries and in the regulatory world also include an assessment of risk? What can we do to help the consumers make rational choices and better understand the difference between Hazard Identification and Risk Assessment? As the food industry, can we engage toxicologists to improve our communication? Can we begin the discussions about toxicology in foods and how safe levels of risk are determined? Can we at least spread the word that these two items are different? How many forums do you have where you can tell people about the difference between hazard identification and risk assessment? Can we start now providing information to the public on this topic? I hope you’ll join me in starting the conversation and would enjoy hearing from you about how you have educated others on this topic. I can be reached at [email protected].

'Reprinted with the permission of QA and Food Safety Magazine'


continued on page 10

New Professionals – Ripple Foods

Our NCIFT New Professionals group got the chance to check out the new Ripple Foods facility in Berkeley, CA. They also viewed a presentation about how the company got started, along with their mission and product lines. In addition, they sampled their products and left with full bottle products to try at home!

by Richard F. Stier

One of the most enjoyable and, it turned out useful, courses I ever had the chance to take in college was a class called “Man and His Food.” This program was developed by Dr. Roy Morse at Rutgers as a science class for non-scientists. Most universities do mandate that non-science majors take between 2 – 4 courses that are based in science as part of broadening their horizons. This course was wide ranging. It talked about how foods were developed, traded, the development of processing, packaging and other aspects our food supply and how it came to be. What reminded me of this course was I decided to re-read Reay Tannahill’s book

Food and History“Food in History” while recovering from a knee replacement. Apparently, this book also became the recommended text for the class alluded to above at one point in time.

I am a firm believer in understanding the history of events and how things have evolved. One slide I use when teaching HACCP is a quote from the great philosopher, Carlos Santayana:

“Those who cannot remember the past are condemned to repeat it.”

This is especially true when it comes to food safety. Many


of the things that are integral elements of a company’s food safety management system are included as a direct result of a problem from the past such as a food poisoning outbreak. Examples of such elements are:

• Mandatory tanker washings at validated wash sites• Validated allergen cleanup procedures• The incorporation of metal detection in food safety plans• Establishment and documentation of thermal processes for

low acid canned foods• Mandatory programs for traceability and recalls

And, there are many more such “lessons” that have been adopted by the food processing industry to ensure products are safe and wholesome and that consumers are protected.

Tannahill’s work should be mandatory reading for all food scientists and persons in the industry. It is a book that looks at how food has evolved along with humankind including how technology has improved the food supply and lead to growth of our species. What is also great is how Tannahill addresses science and human understanding of food. She acknowledges that as our food supply has become more diverse and has expanded to better meet the needs of a growing global population, the industry is confronted with persons who look back in time and seem to think that things were better in the old days. She writes, “On the principle that twentieth-century diseases are largely a product of the twentieth-century diet, they recommend a return to the food of “our ancestors” (dates unspecified) who did not die – as so many people today of coronary thrombosis, strokes or heart disease. This is perfectly true. Our ancestors died, instead, of malnutrition, diabetes, yaws, rickets, parasites, leprosy, plague, skin infections,

gynecological disorders, tuberculosis and bladder stones, and they died in their 30’s.” As persons aged, the modern diseases became more common.

These comments from Tannahill also bring to mind the old Woody Allen movie called “Sleeper.” In this movie, Woody Allen plays a character who is frozen in 1973 and wakes up 200 years later. In one scene, his captors ask about whether he had any needs. They say that he asked for products like Tiger’s Milk and other products deemed life-giving foods from that period. They are shocked and wonder if they had ever heard of deep-fry and chocolate fudge, which we know today are the most healthy at that time in history. This “tongue-in-

cheek” comment pokes fun at what many feel are fringe food people. What is good or bad seems to vary from week to week, but what does not seem to change is how people inevitably come back to a balanced diet as the best answer when it comes to health.

So, fellow food scientists, look for a copy of “Food in History” to add to your library. The writing is good enough that one can pick the book up for fun, as an airplane book or to learn something. We in California are in one of the great

centers of food history, so “Food in History” can be utilized when it comes to understanding how we have evolved here in California. Look also to Steinbeck’s “Grapes of Wrath” or “East of Eden” to augment your learning of the growth of California agriculture and the advent of refrigeration.

Remember what Santayana said over 100 years ago: “Understanding the past is one of the keys to understanding where we are going.”

REFERENCESTannahill, R., (1988), “Food in History,” Crown Publishers, Inc., New York, NY.

Food and History continued from page 9

What does not seem to change is how people inevitably come back to a

balanced diet as the best answer when it

comes to health.

Welcome Dr. Xi Feng, Assistant Professor, San Jose State UniversityDr. Feng graduated from Iowa State University in 2016

and did postdoctoral training there for 18 months before coming on board as a full-time Assistant Professor at San Jose State University in Fall 2018. Dr. Feng’s research interests focus on Food Chemistry, particularly Functional Food, and Food Flavors. His current research includes characterization of flavor profiles formations in foods; separation and utilization of value-added components from food; and development of functional components from foods. He is involved with the

Institute of Food Technologists (IFT), American Meat Science Association (AMSA) and Society of Chemical Industry (SCI). He is also serving as an Associate Editor in Approaches in Poultry,

Dairy & Veterinary Sciences, and reviews manuscripts in different high-quality journals including Food Chemistry, Food Research International, Poultry Science, Journal of the Science of Food and Agriculture and Food Science & Nutrition, etc.

He teaches Introduction of Food Science, Chemical Analysis of Food, Food Chemistry,

continued on facing page


ABCO Laboratories, Inc. .................................................. 19

Aemtek, Inc. ..................................................................... 15

Anresco Laboratories ....................................................... 11

Batory Foods, Inc. ............................................................ 14

BI Nutraceuticals .............................................................. 18

Centerchem, Inc. .............................................................. 16

Clark Pest Control ............................................................ 17

Custom Flavors ................................................................ 12

Flavor Producers, Inc. ...................................................... 18

Foodarom Flavor Designers............................................... 13

Gold Coast Ingredients, Inc. ............................................ 13

Horn, an IMCD company ................................................. 14

Innova ............................................................................... 15

Mane, Inc. ........................................................................ 18

Mitsubishi International Food Ingredients, Inc. .............. 16

Pacific Coast Chemicals Co. .............................................. 13

Palmer Holland ................................................................ 13

SupHerb Farms ................................................................ 17

Sweetener Products Co. .................................................. 15

TIC Gums, Inc. ................................................................. 16

Virginia Dare .................................................................... 13

VivAssure .......................................................................... 19

Westco Chemicals, Inc. .................................................... 18

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by Bruce Ferree and Reshmi RamamIf you are interested in helping high school science teachers

to ensure they have:• An appropriate grasp on food science concepts,• A resource for fun and interesting food science experiments

for their classrooms,• A resource with knowledge of careers in food science

We want your help.At Suppliers’ Night, we will be presenting an Educators

Event, which will bring high school science teachers to learn more about these topics. If you have a passion and some time, we want to have you on the organizing committee.

In addition, if you are a person who wants to be a resource for these teachers after the event, we want to ensure you have the opportunity. Many of these teachers will want a professional in the field to help them with a discussion about careers in food science in their classroom. We’re looking to create a list of Northern California IFT volunteers who are willing and able to provide this resource.

Please contact Bruce Ferree at [email protected] or the NCIFT volunteer coordinator Reshmi Raman at [email protected].

Volunteer Opportunities to Help with Food Science Outreach to High School Educators

etc. at San Jose State University. He believes higher education gives us the opportunity to step away from what we’ve always thought to be true, in order to see the world through someone else’s special eyes. Students, rather than trying to have the last say, respect one another and focus on what they can learn from each other. This leaves space for new ideas and perspectives, thus creating an inclusive and safe environment in which to speak.


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WELCOME to the 2019 Northern California Institute of Food Technologists Suppliers’ Night. The event will be held at the Alameda County Fairgrounds in Pleasanton, CA on Tuesday, May 7th.

The NCIFT Expo continues to grow in attendance and 2019 expects to bring over 300 attendees from all over Northern California. NCIFT attracts a wonderful mix of food professionals including Marketing, R&D, Culinary, QA/QC, and Sensory. With our new Expo layout and Supplier Sponsored Happy Hour, the NCIFT Suppliers’ Night has become an excellent networking opportunity. Sponsorships are welcome.

The 2019 Suppliers’ Night will follow our annual symposium from 1:00 to 3:00 p.m., which we expect to once again draw a large number of attendees.

The 29th Annual Golf Classic and Dinner will be held on Monday, May 6th in San Ramon, CA at the Bridges Golf Club. Don’t golf? Then join everyone for dinner immediately following The Golf Classic. Also, consider becoming a GOLD or PLATINUM tee sponsor. You won’t regret it!

Complete your registration form and return it to Imelda Vasquez today! We appreciate your support.

S C H E D U L E O F E V E N T S 10:30 a.m. – 12:30 p.m. Golf check-in (arrive early), practice range open, lunch 12:30 – 6:00 p.m. Golf Classic Shot Gun starts – 29 th YEAR! 6:00 – 9:00 p.m. Cocktails, appetizers & laughs, followed by a great dinner, awards, prizes, and more fun!

12:30 – 3:00 p.m. Exhibitor Setup

1:00 – 3:00 p.m. FREE Symposium – “Sustainability & Innovation to Feed the World”

3:00 – 7:00 p.m. Suppliers’ Night 2019 FREE visitor admission

5:30 p.m. Supplier Sponsored – Happy Hour Mixer

Monday, May 6, 2019The Bridges Golf Club

San Ramon, CA

Tuesday, May 7, 2019Alameda County Fairgrounds,

Young California Building Pleasanton, CA

uc davis holiday dinner thank you - nciftncift.org/wp-content/uploads/2019/03/jan-mar-2019.pdf ·...

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