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IFT 2011 Saturday Coverage

BY: Kelly Hensel
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Malcolm Bourne Receives 2011 Appert Award

Malcolm Bourne,Emeritus Professor of Food Science,Cornell University, was honored as the recipient of the 2011 Nicholas Appert Award on Saturday, June 11, at the Awards Celebration. Robert Gravani, IFT President, presented Bourne with the award, which is IFT’s highest honor and is given annually to an IFT member for preeminence in and contributions to the field of food science and technology. Read More >>

Check out other news from the Awards Celebration on Saturday night

2011 IFT Fellows
Clemens to Food Scientists: Make a Difference

Career Fair Offers Opportunities Despite Economic Downturn
Food science students were out in force at the IFT Career Fair on Saturday, June 11, armed with resumes and determination. The past couple of years have proven difficult for graduating students due to the economic downturn resulting in hiring freezes and budget cuts. Joe Brately, who graduated from Ohio State in 2009, has been working at a New Balance shoe store while he continues to search for a job in product development. “I’ve been considered for jobs but either they decide to hire within the company or the funding disappears,” said Brately. Read More >>

IFT Cares Volunteers Pitch in, Reach Out in New Orleans
IFT’s anti-hunger initiative, IFT Cares, gave about two dozen volunteers an excellent reason to get up early on Saturday morning, June 11. Volunteers boarded a bus at the New Orleans Hilton Riverside Hotel at 7:30 a.m. and traveled for about an hour to the Plaquemines Parish, where they worked at a mobile pantry operated by the Second Harvest Food Bank of Greater New Orleans and Acadiana. Read More >>

Analyzing the Safety of Seafood Following the Gulf Oil Spill
Due to the size and persistence of the oil spill in the Gulf of Mexico following the Deepwater Horizon explosion, the methods for testing the safety of the affected seafood were inadequate and new protocols had to be designed on-the-fly, according to presenters at a Saturday morning IFT Pre-Annual Meeting Short Course on Evaluating the Safety of Gulf Seafood: Programs and Analytical Techniques in the Aftermath of the Deepwater Horizon Spill. Read More >>

In the Spirit of New Orleans
Gumbo, crawfish etouffee, red beans and rice, bananas foster, dishes smothered in hot sauce, and other examples of New Orleans fare help inspire the creation of many of the prototype foods and beverages served at the IFT Food Expo. Ingredient exhibitors use these prototypes not only to capture the local atmosphere, but also to demonstrate, in a number of creative ways, how their ingredients can address trends in flavor, texture, functionality, and better-for-you formulating. Read More >>

Check out other product development stories by Don E. Pszczola:

Clear Choices from ADM
A ‘Revolution’ in Texture?

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