NIFTY News Central A Joint Newsletter of the New York Institute of Food Technologists and the Central New Jersey Subsection May/June 2019 11 th ANNUAL CNJIFT GOLF OUTING Monday, May 6, 2019 CRANBURY GOLF CLUB 49 Southfield Road West Windsor, NJ 08550 Schedule of the Day 11:30 am Lunch and Registration 12:45 pm Golfers Head to Tees 1:00 pm Shotgun Start Captain’s Choice Scramble Format 6:00 pm Dinner, Awards, and Door Prizes We are excited to announce that in 2019 our annual “Skip work to golf” day… I mean CNJIFT Golf Outing will be returning to the Cranbury Golf Club! Cranbury Golf Club is truly a memorable experience! From the first tee to the 18th green, Cranbury’s Championship Course offers a challenging, yet player-friendly experience. $160 per golfer includes: Green Fees, Cart Fees, Lunch, Welcome Bag, Buffet Dinner and a chance to win lots of door prizes! DRESS: Strict Golf attire. Collared shirts, soft spikes. No denim jeans allowed. (See Page 3 for additional details) JOINT NEW YORK & NUTMEG IFT DINNER MEETING Thursday, May 9, 2019 “The Role of Nutrient Profiling to Inform Innovation and Transformation in the Food Industry” Marianne O’Shea, Ph.D. Vice President Nutrition Sciences - PepsiCo PepsiCo, 700 Anderson Hill Rd, Purchase, NY Networking 5pm | Speaker 6pm | Dinner 7pm Photo I.D. Required Internal nutrition profiling schemes are needed by industry as a guide for product development to enable portfolio expansion while reducing nutrients of concern and increasing nutrients of need on a global scale. To enable PepsiCo to meet health goals aiming to reduce added sugars, saturated fats, and sodium in the diet and to provide consumers with choices that enable them to meet their nutrition goals, a set of rigorous nutrition criteria were developed. PepsiCo Nutrition Criteria (PNC) is the nutrition guideline schemes used by the company as a compass to guide new product development and renovate/reformulate existing products in our portfolio. While the criteria are used internally, they are based on dietary and nutrient recommendations from the leading external global nutrition and public health authorities. Dr. Marianne O’Shea is Vice President of Global Nutrition Sciences for PepsiCo, leading a dynamic team of nutrition experts to guide the nutrition strategy fueling PepsiCo’s innovation and portfolio transformation through nutrition science. Dr. O’Shea and her team collaborate with internal cross functional teams and business units worldwide to implement nutrition and health science programs that capitalize on our strengths and address gaps in PepsiCo’s portfolio. Read more at https://nyift.org/events/nyift-dinner-meetings/ (See Page 2 for additional details)
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NIFTY News C entral...700 Anderson Hill Road, Purchase, NY 10577 Follow your preferred Route to I-287 East to the Tappan Zee Bridge. Cross the bridge and continue for 5 ½ miles keeping
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NIFTY News Central A Joint Newsletter of the New York Institute of Food Technologists and the Central New Jersey Subsection May/June 2019
11th ANNUAL CNJIFT GOLF OUTING
Monday, May 6, 2019
CRANBURY GOLF CLUB 49 Southfield Road
West Windsor, NJ 08550
Schedule of the Day 11:30 am Lunch and Registration 12:45 pm Golfers Head to Tees 1:00 pm Shotgun Start Captain’s Choice Scramble Format 6:00 pm Dinner, Awards, and Door Prizes
We are excited to announce that in 2019 our annual “Skip work to golf” day… I mean CNJIFT Golf Outing will be returning to the Cranbury Golf Club! Cranbury Golf Club is truly a memorable experience! From the first tee to the 18th green, Cranbury’s Championship Course offers a challenging, yet player-friendly experience.
$160 per golfer includes: Green Fees, Cart Fees, Lunch, Welcome Bag, Buffet Dinner and a chance to win
Internal nutrition profiling schemes are needed by industry as a guide for product development to enable portfolio expansion while reducing nutrients of concern and increasing nutrients of need on a global scale. To enable PepsiCo to meet health goals aiming to reduce added sugars, saturated fats, and sodium in the diet and to provide consumers with choices that enable them to meet their nutrition goals, a set of rigorous nutrition criteria were developed. PepsiCo Nutrition Criteria (PNC) is the nutrition guideline schemes used by the company as a compass to guide new product development and renovate/reformulate existing products in our portfolio. While the criteria are used internally, they are based on dietary and nutrient recommendations from the leading external global nutrition and public health authorities.
Dr. Marianne O’Shea is Vice President of Global Nutrition Sciences for PepsiCo, leading a dynamic team of nutrition experts to guide the nutrition strategy fueling PepsiCo’s innovation and portfolio transformation through nutrition science. Dr. O’Shea and her team collaborate with internal cross functional teams and business units worldwide to implement nutrition and health science programs that capitalize on our strengths and address gaps in PepsiCo’s portfolio.
Read more at https://nyift.org/events/nyift-dinner-meetings/
Networking 5:00 PM During Networking Speaker 6:00 PM Artisan Cheese Board Dinner 7:00 PM Antipasto Mediterranean Table Advance Reservations Until Friday, 5/3 Buffet Dinner $55 - NY/CNJ IFT Members Organic Baby Kale $60 – Nonmembers Peppercorn rubbed beef tenderloin $30 - Student, Unemployed, Retired Members Herb Roasted Chicken Pasta Primavera After Noon on Friday, 5/3 Broccolini with Garlic Olive OIl $60 - NY/CNJIFT Members & Nonmembers $40 - Student, Unemployed & Retired Members Dessert Mini Desserts $60 At the Door if Available Coffee, Tea, Decaf
Due to security and limited space, reservations must be made by Friday, May 3 To avoid being billed as a No Show your cancellation must be received by
12 NOON Wednesday, May 8 No Shows will be billed – Photo I.D. is Required for this Meeting
REGISTER before Noon on Friday, May 3 and save up to $10
Make your reservations:
1. Complete the reservation form online at https://nyift.org/events/cnjift-
dinner-meetings/. You will have the option to pay at the time of
reservation by credit card. Payment may also be made at the door by
leave or email your name, company name, email address and telephone
number. You will receive an email confirmation. The day prior to the
meeting you will receive a link to pay by credit card. You may pay with
Cash, Check or Credit Card at the door.
Directions to PepsiCo 700 Anderson Hill Road, Purchase, NY 10577
Follow your preferred Route to I-287 East to the Tappan Zee Bridge. Cross the bridge and continue for 5 ½ miles keeping left to take I-287 East/Cross Westchester Expressway via Exit 8 toward White Plains/Rye. Take Exit 8E and merge onto Westchester Avenue. Continue for ½ mile and make a slight left turn onto Anderson Hill Road. Continue for 2 ½ miles and PepsiCo will be on your right. Proceed to Security Gate and they will provide you with additional instructions.
Kevin Tveter (Grad Student) Rutgers University Dept. of Food Science [email protected]
Taylor Borz (Undergraduate Student) Rutgers University Dept. of Food Science [email protected]
We invite you to join us for the
11th Annual CNJ IFT Golf Outing Monday, May 6, 2019
Cranbury Golf Course 49 Southfield Road, W Windsor Township, New Jersey 08550
Join your friends, colleagues, and invite your customers for a fun day at the Cranbury Golf Course in W Windsor Township, NJ. Cranbury Golf Club is truly a memorable experience! From the first tee to the 18th green, Cranbury’s Championship Course offers a challenging, yet player-friendly experience. The course offers excellent course conditions year round, built in 1964 by Gary Rhenn and recently redesigned to include all new green-side bunkers. Cranbury is a classic-style golf course featuring small undulating greens that are well bunkered. Unique to Cranbury are the six par 3s. From the par-3 fourth hole, which plays to a yardage of 225 yards over water, to the 12th hole, that, at 155 yards over the “Bog” offers players some of the best three shot holes in the area. Don’t let the par 70 deceive you because the course still plays well over 6,200 yards.
$160 per golfer includes: Green Fees, Cart Fees, Lunch, Welcome Bag, Buffet Dinner and prizes! DRESS: Strict Golf attire. Collared shirts, soft spikes. No denim jeans allowed.
Written by: Kevin Tveter – NYIFT Student Representative
This year the IFT Student Association (IFTSA) Chapter at Rutgers University strived to embody the characteristics that exemplify the IFTSA as a whole; through morality, selflessness and by fostering a sense of community within and outside the greater metropolitan area. On campus, the Rutgers IFTSA assisted at the Rutgers University Scarlet Day of service and periodically during the year and summer at the Rutgers Gardens, working to rebuild our communities' wildlife and infrastructure on College Avenue. Off campus, our members have spread the awareness of the food science discipline to surrounding schools, namely at the 2019 Chester Science Fair, where we were provided the opportunity to demonstrate several concepts of food chemistry to K-8 grade students. In addition to our advances in community service, our IFTSA Chapter sought to refine itself by merging our undergraduate and graduate food science clubs into a collective body. By accomplishing this goal, our chapter has invigorated its competitive flair and entered all National IFT Product Development competitions and submitted applications for Feeding Tomorrow scholarships. A team from Rutgers made it to the finals for USDA's Smart Snacks Competition. Regardless of our achievements, Rutgers IFTSA chapter prides itself on our hardworking student members, talented professors, and supportive administration. It has been an honor to serve as Chapter leader, encourage undergraduate students to serve as chairs for their respective product development teams, and facilitate the progression of our chapter into a united organization.
Ernest N. Memorial Convention Center New Orleans, LA Registration & Details available at www.iftevent.org
Long Island IFT Dinner Meeting Monday, June 10, 2019
TO PLACE A POSITION WANTED OR POSITION AVAILABLE AD
To place a POSITION WANTED ad you must be a member of the NY/CNJ IFT. Contact the NYIFT at 201-905-0090 for details. Corporate Sponsors of the NY/CNJ IFT can place a POSITION AVAILABLE ad at no charge. The fee to post a POSITION AVAILABLE ad, if your company IS NOT a NY/CNJIFT Corporate Sponsor, is $200 per ad, per month. To become a Corporate Sponsor contact Gerri Cristantiello, NYIFT Office at 201-905-0090. NOTE: Positions will be removed after three months unless you contact NYIFT to continue to have your posting listed.
TO RECEIVE INFORMATION REGARDING THESE POSTINGS To receive information regarding these postings, the person requesting the information must be a NYIFT/CNJIFT Member. Please contact the NYIFT Office at 201-905-0090 or email Gerri at [email protected].
Failure to comply with the above guidelines can result in a delay or no reply.
POSITIONS WANTED
W-233 FOOD SCIENTIST R&D / REGULATORY AFFAIRS - Ph.D. from Food Science, Rutgers, M.S. in Statistics, with strong research background and analytical skills as well as industry experience in global quality assurance and product formulation in quick service restaurant business. W-231 CULINARY FOOD SCIENCE R&D - Master of Food Technology, Certified Research Chef, CIA grad with 10+ years of passionate and creative Product Development experience looking for an exciting Culinary Food Science R&D opportunity.
POSITIONS AVAILABLE
A-1024 Applications Food Scientist, Dairy Applications: Lead multiple key and complex global projects related to the development and testing of products relevant to Dairy Applications. Key expert in dairy and alternative dairy foods formulations, processing and evaluation. Design and conduct experiments, collaborate with external partners and internal teams to execute projects, seek and pursue opportunities for IP, and regularly update project status to key stakeholders. Support specific customer projects and be responsible for developing technical materials, market/customer prototypes and formulations, and customer documentation. Manage a Senior Food Technologist and Senior Technician and work with the Group Leader to improve the efficiency and effectiveness of the Dairy Applications team. Requirements: PhD or MS in Food Science, Engineering or related discipline relevant work experience with dairy foods. Experience formulating and processing with alternative dairy proteins highly preferred. High level of expertise with hands-on dairy product development with laboratory and/or pilot plant equipment, dairy biochemistry, dairy unit operations. Experience with the entire lifecycle of a dairy product, from translating the bench-top products to pilot plants and finally to a large-scale production. To apply click on the following link:https://ingredion.wd1.myworkdayjobs.com/IngredionCareers/job/Bridgewater-NJ/Applicatoins-Food-Scientist-
-Dairy-Applications_Req-08749 (Positions Available continued on Page 7)
Certified Laboratories, Inc. is one of the largest, private, independent laboratories in the nation and is located in New York, Illinois, and California. Each of our laboratories has its own area of expertise and is acknowledged as a leader in the field of food safety and analysis. If you share our values – Ethical, Adaptable, Reliable, Accurate, Collaborative, Client Focused, Dedicated, Skilled, Innovative - and wish to develop in a dynamic environment focused on the future, then join us! The following positions are available (A-987 to A-1022) (01/19)
A-1022 SENIOR LC/MS-MS: B.S degree or higher in Analytical Chemistry; other degrees will be considered with appropriate experience. Minimum three (3) years of hands on experience in a testing lab environment and in Instrumentation is required. Experience in GC (Gas Chromatography) and a high level of experience in Mass Spectroscopy and comprehensive Chromatographic analysis. Job Location: Melville, NY
A-1020 MICROBIOLOGY LAB TECHNICIAN: BS degree required preferably in Biology/Microbiology or related sciences. Must be able to work the late shift, weekends, and overtime as required. Experience with aseptic technique, food microbiology, or other culture-based microbiology lab experience is desirable. Strong relevant qualitative and quantitative skills and excellent attention to detail, high-level organizational skills, and the ability to multitask is a strong plus. Job Location: Melville NY, Buena Park and Turlock, CA
A-1019 CLIENT SERVICES ASSOCIATE: Associates Degree or relevant experience with a minimum of three years’ experience in both numeric and alpha data entry with heavy client services required. Must be able to lift samples that weigh 10-40 pounds. Must be detail oriented with good troubleshooting skills. Experience working in a productive environment, handling large volumes of work accurately and within established time lines is preferred. Job Location: Turlock and Buena Park CA, Melville NY
A-998 MICROBIOLOGY SUPERVISOR: A minimum of a BA/BS degree in Microbiology or Biological Sciences, with five (5) years industrial experience and three (3) years in a Microbiology Laboratory. Candidate must have three (3) years supervisory experience, along with solid technical skills. Job Location: Melville, NY.
A-994 MICROBIOLOGY ANALYST: A minimum of a BS degree in Microbiology or Food Science with seven (7) to ten (10) years technical lab experience, technical writing, broad food testing, and five (5) to seven (7) years managerial experience and knowledge of MLG, BAM, AOAC, USP, ELAP, CMMEF procedures and ISO 17025. Job Location: Turlock, CA.
A-987 BUSINESS DEVELOPMENT MANAGER: A minimum of a Bachelor’s degree with concentration in Food Science, along with three to five years of experience in food or manufacturing industry sales, business development is required. Job Location: Turlock, CA and Buena Park, CA.
To pay with a Credit Card (Visa, Mastercard, American Express and Discover) Visit our online store at www.squareup.com/store/nyiftshop
OR To pay with a Check
Please make your check payable to: NYIFT
Mail Dues and Form to: Gerri Cristantiello, NYIFT Office, PO Box 138, Cresskill, NJ 07626
We want Corporate Sponsors’ input. What speakers or topics would you like to hear at NYIFT meetings? Where would you like meetings held? Would you like to be on a committee?