nifty news c entral...“the big fat surprise: why butter, meat & cheese belong in a healthy...
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NIFTY News Central A Joint Newsletter of the New York Institute of Food Technologists and the Central New Jersey Subsection October 2018
New York IFT DINNER MEETING
“The Big Fat Surprise: Why Butter, Meat & Cheese Belong in a
Healthy Diet” Nina Teicholz
Science Journalist. Author. Speaker. Researcher
Wednesday, October 10, 2018 The Old ‘76 House
110 Main Street, Tappan, NY 10983
Networking 5:00 pm | Speaker 6:00 pm | Dinner 7:00 pm
Ms. Nina Teicholz is a science journalist who has been a leader in challenging the conventional wisdom on dietary fat – whether saturated fat causes heart disease and whether fat really makes you fat. Are vegetable oils really better for health? For more than half a century, we have been advised to eat a diet low in saturated fat (and cholesterol), but more than a decade of research has led Ms. Teicholz to conclude that this diet, despite being rigorously tested, could never be shown to prevent any kind of disease. Ms. Teicholz will also explain why this diet has remained official policy for so long: the roles played by crusading scientists, the food industry, and more. Her book The Big Fat Surprise is as much about politics as it is about science, and Ms. Teicholz’s research ultimately confirms that the traditional foods we were told to abandon (meat, cheese, eggs, butter) are safe, and even good for health. Ms. Teicholz is an investigative science journalist and author. Her international bestseller, The Big Fat Surprise has upended the conventional wisdom on dietary fat–especially saturated fat. The executive editor of “The Lancet” wrote, “this is a disquieting book about...ruthless silencing of dissent that has shaped our lives for decades...researchers, clinicians, and health policy advisors should read this provocative book.” The Big Fat Surprise was named a 2014 *Best Book* by The Economist, the Wall Street Journal, Forbes, Mother Jones, Kirkus Reviews and Library Journal. In addition, Ms. Teicholz has emerged as a thought leader in the field of evidence-based nutrition policy. She served as Associate Director of the Center for Globalization and Sustainable Development at Columbia University. Most recently, she founded and currently serves as the executive director of The Nutrition Coalition, a nonprofit, non-partisan group that is free from industry funding. Ms. Teicholz has testified before the Canadian Senate and the U.S. Department of Agriculture about the need to reform guidelines so that they are based on sound science. Ms. Teicholz has a master’s degree from Oxford University.
If you have a copy of her book, Nina Teicholz will gladly autograph it for you that evening. You may purchase the book through Amazon for approximately $16.
(Meeting Details on page 3)
NIFTY NEWS CENTRAL - PAGE 2 - OCTOBER 2018
Central New Jersey IFT DINNER MEETING
“Genes and Beans: A discussion on the ever-growing relevance of the study
and manipulation of DNA in the food industry” Benjamin R. Howard, Laboratory Director
Certified Laboratories of the Midwest
Tuesday, October 16, 2018
Labebe 2150-US 130 N, North Brunswick Township, NJ Networking 5:00 pm | Speaker 6:00 pm | Dinner 7:00 pm
As diverse as the manifestations of life appear to be, they all share a single fundamental component: DNA. While the presence of DNA is a shared aspect of all forms of life, it is the very differences in the sequences of this miraculous molecule that accounts for the massive diversity of life that we see here on Earth. Given that the function of DNA is regarded as common knowledge today, it can be astonishing to recall that it has only been 65 years since the discovery of the double helix shape of this molecule and when its relevance to biology was just beginning to be fully understood. Further, what has been accomplished in the field of genetics in subsequent years has been nothing short of extraordinary. The impact of the development of various genetic analyses and manipulation techniques has perhaps had no greater impact on any sphere of industry than it has had on food production.
From the dawn of civilization, some 12,500 years ago, to the GMO revolution of the modern age, genetic manipulation of food crops to improve yield volume and consistency has been a reason for the advancement of our societies. For much of this span, the primary means of genetic manipulation was indirect as a result of artificial selection. However, more recently the direct manipulation of the genetic composition of agricultural commodities has rapidly accelerated this process. Existing technologies such as genetic insertion have given rise to a new breed of crops commonly referred to as GMO’s, and emerging technologies such as CRSPR promise to deliver even more precise changes. Further, our ability to analyze, characterize and identify virtually any material with sufficiently intact genetic material through technologies such as Next Gen Sequencing (NGS) has opened the door to entirely new ways of performing authenticity/fraud analysis, foodborne pathogen outbreak investigation, plant environmental forensics and cause of spoilage determination.
The purpose of this talk is to review the full scope of the development and integration of genetic science within the food industry. Mr. Howard’s presentation will provide some review of how we got here, and the primary focus will be on current utilization and some projections on where we may be in the not-too-distant future.
Mr. Ben Howard received his B.S. in Biology from Governors State University and has worked in the food testing services industry for the entirety of his career. He has held scientific positions in high-throughput and contract research laboratories. His areas of expertise include contract research study design and execution, product development, molecular services, assay development and validation, laboratory management and environmental troubleshooting and remediation. Most recently in his career, Mr. Howard joined Certified Laboratories and currently holds a Laboratory Director position at their Midwest facility which opened in 2012.
(Meeting Details on page 4)
NIFTY NEWS CENTRAL - PAGE 3 - OCTOBER 2018
NYIFT OFFICE
P.O. Box 138 Cresskill, NJ 07626 Tel: 201-905-0090 Fax: 201-490-5922
Email:
Visit us at www.nyift.org
NYIFT Dinner Meeting – WEDNESDAY, October 10, 2018
The Old ‘76 House, 110 Main Street, Tappan, NY 10983
MEETING DETAILS (BUSINESS CASUAL) APPETIZERS (Family Style) Sliced Steak Networking 5:00 PM w/Gorgonzola Crouton Speaker 6:00 PM Bruchette Dinner 7:00 PM Chicken – Peanut Saté Advance Reservations Until Monday, 10/8 SALAD $55 - NY/CNJ IFT Members Chinoise Salad $60 – Nonmembers MAIN COURSE (Choose One) $30 - Student, Unemployed, Retired Members Flat Iron Steak-Chimichuri Sauce Grilled Wild Salmon Beurre Blanc After Noon on Monday, 10/8 Amish Chicken with Cranberry Stuffing $60 - NY/CNJIFT Members & Nonmembers $40 - Student, Unemployed & Retired Members DESSERT Chocolate Ganache $60 At the Door if Available BEVERAGES
In order to avoid being billed as a No Show Includes Coffee & Tea Service
your cancellation must be received by
12 NOON Tuesday, October 9
Students who are no shows will also billed
HOW TO REGISTER: Deadline: Noon, Monday, October 8
There are three ways to register.
1. Online Register and Pay at https://squareup.com/store/nyiftshop – Click
NYIFT Dinner Meeting, follow prompts and before clicking Place Order,
include your NAME and COMPANY NAME in “Note to Merchant”
2. Email [email protected] – Email your name, company name, and
telephone number. 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.
3. Phone at 201-905-0090. Please leave your name, company name, email
address and telephone number. When calling for more than one person,
provide their information as well. 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.
New Policy: Beginning January 2019, credit card transactions for dinner
meetings will have a processing fee of $2.50.
Directions to The Old ‘76 House Located on Main Street in Tappan, New York.
It is accessible from 9W, Palisades Interstate Pkwy, Route 287 and Garden State Parkway.
Visit https://76house.com/ for detailed directions.
NYIFT Officers
CHAIR Jill Horowitz McCormick Flavor Solutions [email protected]
CHAIR-ELECT Marlene Hyme [email protected]
SECRETARY Bicheng Wu Ingredion [email protected]
SECRETARY-ELECT Brenda Margolies PepsiCo [email protected]
TREASURER Joseph Hildebrand PepsiCo [email protected]
TREASURER-ELECT Melanie Gong Doehler North America [email protected]
DIRECTORS-AT-LARGE
Zico Jap – Exp. 2019
[email protected] Marc Meyers – Exp. 2020
Balchem Corporation [email protected]
NIFTY NEWS CENTRAL - PAGE 4 - OCTOBER 2018
CNJIFT Officers
CHAIR Yan (Lavinia) Wang IFF [email protected]
CHAIR-ELECT & NY LIAISON Ryan Gaboy
bioMérieux
SECRETARY Carla Wilson FlavorHealth [email protected]
TREASURER Ronnie McBurnie Groncki Associates [email protected]
DIRECTORS-AT-LARGE
Jo Ann Fritsche Exp. 2019 IFF [email protected]
Maria Manisero Exp. 2020 IFF [email protected]
NYIFT/CNJIFT STUDENT REPRESENTATIVES
Kevin Tveter (Grad Student) Rutgers University Dept. of Food Science [email protected]
Taylor Borz (Undergraduate Student) Rutgers University Dept. of Food Science [email protected]
CNJIFT Dinner Meeting – TUESDAY, October 16, 2018
Labebe, 2150 US-130 N, North Brunswick, NJ 08902 **This is a Helal-Certified Restaurant**
MEETING DETAILS (BUSINESS CASUAL) APPETIZERS (Family Style) Stuffed Grape Leaves Networking 5:00 PM Hummus Speaker 6:00 PM Babba Ghanouj (Eggplant, Tahini) Dinner 7:00 PM Tabbouleh Bourak Advance Reservations Until Friday, 10/12 Falafel $55 - NY/CNJ IFT Members $60 - Nonmembers MAIN COURSE (Family Style) $30 - Student, Unemployed, Retired Members Shish Taouk (Chicken Kebab) Lamb Kebab After Noon on Friday, 10/12 Kofta (Beef) Kebab $60 - NY/CNJIFT Members Rice Pilaf $40 - Student, Unemployed & Retired Members Grilled Vegetables $60 At the Door if Available DESSERT Baklava
In order to avoid being billed as a No Show BEVERAGES
your cancellation must be received by Includes Coffee, Tea and Soda
12 NOON Monday, October 15
Students who are no shows will also billed
HOW TO REGISTER: Deadline: Noon, Friday, October 12
There are three ways to register.
1. Online Register and Pay at https://squareup.com/store/cnjsubsection
– Click CNJIFT Dinner Meeting, follow prompts and before
clicking Place Order, include your NAME and COMPANY NAME in
“Note to Merchant”
2. Email [email protected] – Email your name, company name,
and telephone number. 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.
3. Phone at 201-905-0090. Please leave your name, company name,
email address and telephone number. When calling for more than one
person, provide their information as well. 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.
New Policy: Beginning January 2019, credit card transactions for dinner
meetings will have a processing fee of $2.50.
Directions to Labebe (Tel: 732-658-6400) Located on Route 130 North, accessible from Routes 287
and the NJ Turnpike. Visit http://www.labeberestaurant.com/contact/ for detailed directions.
Contact us at
NIFTY NEWS CENTRAL - PAGE 5 - OCTOBER 2018
NYIFT ANNUAL HOCKEY NIGHT
Friday, March 1, 2019 Philadelphia Flyers vs. New Jersey Devils
Purchase your Tickets Today! Open to members and nonmembers; invite your family, friends and colleagues to join you! The game will take place as follows:
WHEN: Friday, March 1, 2019 Game starts at 7:00 p.m.
WHO: Philadelphia Flyers vs. New Jersey Devils WHERE: Prudential Center, Newark, NJ COST: $70 per seat
A limited number of tickets have been purchased in Sections 120 (Rows 8-9), 121 (Rows 8), and 122 (Rows 7-8). If you want to be part of the fun, please complete the following order form or contact Gerri Cristantiello at [email protected] phone: 201-905-0090 or Adam Getzel at [email protected]. Tickets may also be purchased online at https://squareup.com/store/nyiftshop
NYIFT HOCKEY NIGHT – ORDER FORM Friday, March 1, 2019 – Philadelphia Flyers vs. New Jersey Devils
To purchase tickets, complete and mail this order form with your check payable to NYIFT and mail to: NYIFT, P.O. Box 138, Cresskill, NJ 07626.
Tickets may also be purchased via a credit card online at https://squareup.com/store/nyiftshop
Name: ____________________________________________________________________________
Company/Affiliation: _________________________________________________________________
Address: __________________________________________________________________________
City, State, Zip _____________________________________________________________________
Telephone: _______________________________________E-mail:___________________________
Tickets are in Sections 120, 121, and 122. Cost is $70 each.
I would like to order ________ tickets at $70 each.
Enclosed is a check payable to New York Institute of Food Technologists, Inc. for $_____________
CREDIT CARD PAYMENT - Visit our online store at www.squareup.com/store/nyiftshop
When we have the tickets in hand we will contact you to find out where you would like us to mail the tickets or to make other arrangements.
NIFTY NEWS CENTRAL - PAGE 6 - OCTOBER 2018
Long Island IFT Dinner Meeting Monday, October 1, 2018
The Inn at New Hyde Park 214 Jericho Turnpike, New Hyde Park, NY
One Man's Journey in the Alcohol Industry and Lessons Learned
SPEAKER: Arthur Shapiro, Marketing & Business Consultant (and storyteller)
Reservations: Phone or email to Carol Zamojcin before Friday, 9/28
Tel: 516-352-5772; Email [email protected] Indicate your name, company name and email address
2019 NYIFT SUPPLIERS DAY & CAREER FAIR Wednesday, March 20, 2019
Meadowlands Expo Center – Secaucus, NJ
2018-2019 UPCOMING MEETINGS
** Excom Meetings Held - Members are welcome and encouraged to attend
Thursday Joint NY/CNJIFT **November 15 Future of Food Delivery
Thomas Hallaran, Foodshed.io Minado’s – Morris Plains, NJ
Tuesday CNJIFT Holiday Party December 11 A Close Look at the Beer Industry Cranbury Inn – Cranbury, NJ
Tuesday NYIFT Dinner Meeting **January 22 Are Label Claims Really Worth It? Lynn Dornblaser – Mintel Highlawn Pavilion - West Orange, NJ
Wednesday Student Night February 13 The Heldrich Hotel – New Brunswick, NJ
Friday 2019 Hockey Night March 1 NJ Devils vs. Philadelphia Flyers Prudential Center – Newark, NJ
Wednesday NYIFT Suppliers Day & Career Fair March 20 Meadowlands Expo – Secaucus, NJ
**March TBD NYIFT Dinner Meeting
Thursday CNJIFT Dinner Meeting April 11 Investing in Food Start-Ups by Venture Capitalists/Angel Investors
April TBD Joint NYIFT Nutmeg meeting at Pepsico
DATES ARE SUBJECT TO CHANGE BASED ON SPEAKER AND VENUE AVAILABILITY
NIFTY NEWS CENTRAL - PAGE 7 - OCTOBER 2018
2018 NYIFT CORPORATE SPONSORS as of September 24, 2018 – Indicates New Sponsor for 2018
Accurate Ingredients/Ingredient Resources
Acme-Hardesty
Advanced BioTech
Ampak Company
B I Nutraceuticals
Bell Flavors & Fragrances, Inc.
Beverage Hill
Biorigin
Bontoux Inc.
Certified Laboratories Inc.
Comax Flavors
Danone North America
Domino Specialty Ingredients
Dupont Nutrition & Health
Enzyme Development Corporation
GNT USA Inc.
Gold Coast Ingredients Inc.
Gumix International
Hunter Walton and Co. Inc.
Ingredient Connections Inc.
Ingredientsonline.com
iTi Tropicals
J.F. Kelly Company
KALSEC, Inc.
Kalustyan Corp.
Malt Products Corporation
Mincing Overseas Spice Company
Mondelēz International
Palsgaard Inc.
Prova Inc.
Scott Process Equipment Corp.
SensoryEffects-Division of Balchem
Sethness Products Company
Symrise
Ungerer & Company
Virginia Dare
We thank you for supporting the NYIFT. Your contributions help fund our Scholarships and Awards.
Get recognition on our website, newsletters and more! If your company is not listed as a Corporate Sponsor, consider becoming one.
For information on becoming a Corporate Sponsor, please contact Gerri Cristantiello at the NYIFT Office at 201-905-0090; [email protected]
or visit our website at www.nyift.org
NIFTY NEWS CENTRAL - PAGE 8 - OCTOBER 2018
News from IFT
IFT Achievement Awards, Fellows Nominations Now Open Each year, IFT shines the spotlight on individuals or teams for their remarkable contributions in research, applications, and service in food science and technology. If someone you know is advancing the profession through their work, nominate them for an IFT Achievement Award. Additionally, IFT honors exemplary achievement and service to the profession through the IFT Fellows Program. All recipients will be honored during ceremonies at IFT19 in New Orleans. The deadline to submit Achievement Award nominations is Monday, December 3, 2018, and the deadline for Fellows nominations is Friday, February 1, 2019. For complete details on the nomination process visit http://www.ift.org/membership/awards-and-recognition/achievement-awards.aspx .
2018-2019 NEWSLETTER DEADLINES This Newsletter is a publication of the New York Institute of Food Technologists and the Central New Jersey Subsection. The opinions expressed in this Newsletter are the opinions of the contributors and do not necessarily represent the official position of IFT, or the NY/CNJ sections of IFT and should not be interpreted as such.
November Issue .................... Oct 12, 2018 March Issue ..........................February 1, 2019 December Issue .................... Nov 2, 2018 April Issue .............................March 8, 2019 January Issue ....................... Dec 7, 2018 May Issue ..............................April 5, 2019 February Issue ...................... Jan 4, 2019 June Issue .............................May 3, 2019 Articles can be faxed to the NYIFT Office at 201-490-5922 or emailed to [email protected]
EMPLOYMENT REFERRAL SERVICE
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.
NIFTY NEWS CENTRAL - PAGE 9 - OCTOBER 2018
POSITIONS WANTED
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-1017 REGULATORY ASSISTANT – Ampak Company, Inc. is looking for a candidate to join their dynamic team as a Regulatory Assistant. Position requires individual to be a self-starter, organized, highly
motivated who pays attention to detail. This person must possess a professional and positive demeanor as they will be interacting with clients and will be supporting the Director of Regulatory. The Regulatory Assistant will perform diverse administrative duties requiring confidentiality, initiative, sound judgment and some analytical
ability. Candidate should be competent at a variety of administrative responsibilities and must have knowledge of MS Office Applications (Word, Excel, and Outlook). A Bachelor’s degree is required and 3 to 5 years of experience in a similar position. Visit https://nyift.org/career-center/positions-available/ for complete details. To apply send your resume and cover letter/email to [email protected]. Job Location: Larchmont, NY (10/18)
Certified Laboratories, Inc. is one of the largest, private, independent laboratories comprised of four nationally recognized laboratories. Located in New York, Illinois, Southern and Northern California, each of these laboratories has developed its own area of expertise and is an acknowledged leader in the field of food safety and analysis. We have the following exciting opportunities currently available within our labs. EOE, MFDV. We invite you to join our progressive organization by applying at http://certified-laboratories.com/. The following positions are available (A-987 to A-999) (10/18)
A-999 SENIOR GC-MS/MS ANALYST: BS 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, with experience in GC (Gas Chromatography), high level of experience in Mass Spectroscopy and comprehensive Chromatographic analysis. Must have experience in Instrumentation. Job Location: 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.
(Positions Available Continued on Page 10)
TO RECEIVE INFORMATION FOR THESE JOB OPENINGS
Contact Gerri Cristantiello NYIFT Office: 201-905-0090
Email: [email protected]
THIS IS A LISTING OF INDIVIDUALS SEEKING EMPLOYMENT. FOR MORE
DETAILS, PLEASE CONTACT Gerri Cristantiello
NYIFT Office: 201-905-0090 Email: [email protected]
NIFTY NEWS CENTRAL - PAGE 10 - OCTOBER 2018
POSITIONS AVAILABLE
A-992 MICROBIOLOGY MANAGER: A minimum of a BS degree in Microbiology, (MS degree in Microbiology or Food Science is a plus). At least seven (7) years of managerial experience in a laboratory environment is required. Job Location: Melville, NY.
A-990 INSTRUMENTATION LAB TECHNICIAN: A minimum of a Bachelor’s degree is required, preferably in Chemistry. Must have knowledge of conceptual basis in chemistry and proven ability to perform standard chemical laboratory technique. Job Location: Melville, NY.
A-989 LAB DIRECTOR: A minimum of a Bachelor’s degree in the Sciences, Master’s degree preferred. Must have seven to ten years of experience in laboratory testing with three (3) to five (5) years of experience in managing a staff of 50 to 100 employees. Ideal candidate will have proven ability to develop and implement strategic business initiatives. Job Location: Turlock, CA
A-988 CHEMISTRY MANAGER: Bachelor’s degree in Chemistry, Masters in Chemistry. Ideal candidate will have seven to ten years of experience with industrial chemicals, along with five (5) to seven (7) years managerial experience. 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.
A-980 PART-TIME FOOD SAFETY TRAINER & AUDITOR: Rutgers Food Innovation Center south (RFICs) is seeking a bilingual English-Spanish Instructor for a part time position. Candidate must deliver Food Safety classes at Rutgers or client locations (NJ/NY/PA region); conduct Food Safety Assessments at food facilities / write recommendations for corrective actions; assist clients to create / update HACCP or Food Safety plans and preventive controls; advise clients regarding recent regulatory issues or outbreaks. Additionally, candidate would serve as advocate for the RFICs at networking and promotional events. He/She is entitled to attend events of the NJ Food Processors Association and events / training classes at the RFICs. Time: Maximum 19 hours weekly, averaged over quarter. Interested candidates please email your resume to Donna Schaffner at [email protected] (10/18)
TO RECEIVE INFORMATION FOR THESE JOB OPENINGS
Contact Gerri Cristantiello NYIFT Office: 201-905-0090
Email: [email protected]