Institute of Food Technologists Jan. 2009
MINNESOTA SECTION NEWSLETTER
FOODIE FACTS
Minnesota IFT January Meeting Monday, January 25th, 6:00pm Restaurant Max th 215 4 Street South Minneapolis, MN 55401
“Cracking the Code, Raising the Health of the Global
Population through Dairy Industry Investment, Research and Innovation”.
The annual dairy meeting’s guest speaker will be Mary
Higgins, Vice President of US Ingredient Marketing, U.S. Inside This Issue Dairy Export Council. She will bring us up to date on the January Meeting 1,2 Announcement ongoing research programs and results from the California
Speaker Bio: 3 Dairy Research Foundation(CDRF) since the $1.9 million in Mary Higgins dairy research funding(Milk Bioactives Program) was
Message from the 4 initiated in 2005 by Dairy Management Inc(DMI) and the Chair California Milk Advisory Board(CMAB) under CDFR 5 Advertising management. Networking 4 More specifically, we will learn about the activities of new Events 6 research programs associated with the CDRF; The UC Davis Featured Member Functional Glycobiology Program and The International Milk 7 Genomics Consortium. Associated projects include: Silent Auction Scholarhips for 7 1) Milk glycoproteins, their impact on intestinal microflora Students and resulting infant growth, disease resistance and overall U of MN Short 8 Course Info health MN IFT Service 9 2) Glycoproteins and satiety Upcoming 9 Meetings 3) The anti tumor and anti viral properties of Milk alpha- Food Science Club 10 lactalbumin/oleic acid complex(HAMLET), implications for Updates disease prevention and protection in human health. 10 NetworkingEvents
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(January Meeting Announcement Continued)
All of these programs and developments are aimed at commercializing the many as yet untapped and immense health benefits of milk. Moving beyond delivering basic mass nutrition needs like essential amino acids, vitamins and minerals, to delivering the more
specialized (by individual & populations) benefits of prebiotics, bacteriostasis, satiety and
disease prevention.
Hope to see you there!
2009-2010 Dairy Committee: Steve Kaufman, Mary Higgins, Barb Luehmann & Jennifer Zirbel
Date: Menu: Location:
January 25th, 2010 Salad: Urban Salad-Blend of mixed greens, dried Restaurant Max cranberries, sliced almonds, and mandarin oranges Ex Comm meeting: 215 4th Street South served with raspberry vinaigrette 4:00-5:00 PM Minneapolis, MN 55401 Social hour: Entrée Selections: 612-340-2000 5:00-6:00 PM -London Broil Bordelaise- Marinated sirloin strip slow Dinner: roasted medium rare and hand carved with rich www.thehotelminneapoli 6:00-7:00 PM bordelaise sauce s.com/dining -Chicken Chardonnay-Sauteed chicken breast with Cost: mushrooms, artichokes, sun-dried tomatoes, & Prosciutto ham in a chardonnay cream sauce Members/Guest- Directions: -Risotto with black truffle, Arugula and Mascarpone $ 35.00 www.thehotelminneapoli cheese Retirees- $ 15.00 s.com/location_and_dir Dessert: Chocolate and Berry Martini-Chocolate ections Students - $ 5.00 decadence topped with fresh berries served in a martini glass decorated in white and dark chocolate
Community Service
The MN IFT will be doing a new service project this year. We ask that members please bring nonperishable food items to meetings for donation to Groveland Emergency Food Shelf.
Reservations Register and pay online at www.mnift.org. Reservations are due by Thursday January 21, 2010. If you have questions, need to cancel or inquire about late registration please call 612-590-8902. If you cancel after the deadline you are still responsible for payment. Please let us know you will not be attending.
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MINNESOTA IFT NEWSLETTER JAN. 2009
January Meeting Speaker Bio: Mary Higgins
Mary Higgins is the Vice President of US Ingredient Marketing for the newly formed global ingredient program within the U.S. Dairy Export Council and has shared
responsibilities with Midwest Dairy Association. Mary is responsible for providing
dairy ingredient expertise and oversight to the account managers and trade service efforts in the U.S. Mary also serves as an account manager in the Midwest for companies who purchase or sell dairy ingredients and provides oversight to the
Midwest Dairy Foods Research Center. Mary lives in Fridley, Minn., and works from
her home and in the St. Paul office. Mary serves on the US Whey Protein Research Consortium and was recently elected as secretary for the National IFT Dairy Division.
Prior to her work in marketing, Mary worked at Land O’Lakes, Protient and JM Brown
Company in product and process development, sales and/or consulting roles.
Mary is a graduate of Southern Illinois University where she received her Bachelor’s of Science degree in Biological Sciences and Masters of Science Degree in Animal Nutrition. Additionally, Mary completed her Masters of Business Administration in 2009 from Concordia University, in St. Paul. Mary grew up on a farm in southern Illinois.
In her free time, Mary serves as president on the board of directors for Mom’s Haven of Hope, a newly incorporated nonprofit organization focused on providing affordable housing and mentoring to single mothers and their children.
Do YOU have a submission for the newsletter???
The MN Section IFT Newsletter is distributed to hundreds of industry professionals, companies, students, and academia across Minnesota, South Dakota, and Wisconsin, and it’s available for YOU to use! We, as editors, welcome articles, news, and announcements for the Newsletter. Simply send your questions and submissions to Jackie Koch ([email protected], 612-423-9280) and Bridget McClatchey ([email protected], 219-863-4080).
The Minnesota Section Newsletter is published monthly, September through April, as a service to members of the MN Section, Institute of Food Technologists. The opinions in this newsletter are the opinions of the contributors and do not necessarily represent the official position of IFT, nor the Section, and should not be interpreted as such.
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MINNESOTA IFT NEWSLETTER JAN. 2009
January 2010 Chair Message
Welcome to 2010 and I hope you had a wonderful and prosperous 2009!
It is hard to believe that we have made it through the first decade of the new millennium. Just ten years ago the world was worried about Y2K and
now we have a whole new set of global and domestic worries.
The MN IFT whole new year kicks off with a very heavy part of our annual
schedule with the Dairy Program, Joint Meeting with AACC, the Macy Award and Student Recognition Night all filling up the calendar. Let’s not
forget about the Silent Auction in February as well. It is never too late to become a more active member in the MN IFT. Feel free to volunteer or ask how you might become one of the SECTION leaders at an upcoming dinner meeting or simply e-mail or call me with your questions.
The National IFT is gearing up for some big events to kick of 2010. On March 24-25, National IFT will be holding its Wellness 2010 program in Chicago. A great line up of speakers and interactive events will be part of this year’s program. Registration and additional information can be found at www.ift.org/wellness
It is also not too early to start thinking about the National IFT Convention in Chicago, July 17 – 20. IFT is teaming up with the Food Processing Suppliers Association for the 2010 event. Feel free to start you early registration at www.ift.org/IFT10
Have a great start to 2010 and I hope to see or hear from more of our membership in 2010.
, Dan Kennedy MN IFT SECTION Chair [email protected] (507) 388-3662
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It's not too late to sign up for advertising for the remaining 2010 IFT MN Newsletter. The money earned from the ads helps cover some of the newsletter expenses and remaining funds go towards scholarships. Prices vary depending on your ad size ($25-200 each ad). It's easy and a great way to reach customers! Contact Karen Spartz ([email protected]) for more info.
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MINNESOTA IFT NEWSLETTER JAN. 2009
MN IFT Member Profile: Brenda Knapp-Polzin
Brenda Knapp-Polzin has been a committed member of IFT since 1987. She is currently a member of the Babcock Hart Award Jury. Her active involvement in MNIFT is evident as she is the Chair of the MNIFT Long Range Planning Committee, a committee that assesses the needs of the membership and aligns section activities with those of IFT’s strategic goals. She is an invaluable member of this team that provides strategic support in the success and growth of the MNIFT section.
Brenda grew up in North Platte in Western Nebraska. She received her BS and MS in Food Science and Technology from the University of Nebraksa – Lincoln. She has spent most of her professional career in the Twin Cities, initially working with the R&D organizations of Pillsbury and General Mills and then with Cargill. She has worked at Cargill for the last 5 years and is now the Director of R&D & Technical Services of Cargill Kitchen Solutions.
She epitomizes the phrase "Jack of All Trades," having worked on a wide variety of products spanning eggs, meat, bakery products, potatoes, frozen vegetables, tortillas & tacos, dried seasoning mixes, frozen pasta and sauces, thermally processed (retorted foods – soup, salsa, sauces, meat spreads, beans, vegetables, evaporated milk and whipped topping. Even with all her experience, it is still the fundamentals of product development, such as discovering unknown consumer needs and creating products that deliver against those needs that excite Brenda.
Although she has worked with processed foods for most part, Brenda wishes she could teach people how to cook again – quick and simple 3-6 ingredient foods. In an ideal world, she would spend the rest of her career in Northen California or Italy working on savory sides and meals that allow consumers to explore novel ingredients and cuisines.
Outside her hectic work schedule, Brenda enjoys skiing- downhill, Nordic, cross- country and is always thrilled when is snows. She even confesses to sneaking out at lunchtime to do a quick 3-mile loop at a nearby park! Brenda enjoys international travel, creative cuisine (restaurants and cooking at home), and wine, and insists she can pretty much talk to anyone. She claims to have used this last skill to meet her husband until the Eiffel tower (that’s in Paris, not Las Vegas). -Profile by Hetvi Damodhar
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Looking for a great gift for yourself or for others? Thinking of a gourmet dinner,
Timberwolves or Twins tickets, a year’s supply of General Mills cereal, or a night of knitting or fused glass creation class? Indulge yourself with those items and other great options, and support scholarships for students in Food Science while you’re at it!
The Minnesota IFT section will be hosting its 5th Annual Silent Auction to benefit the
IFT Foundation Educational fund, which supports student scholarships. This year’s theme is “Helping to Build a Legacy.” The preview week will begin at the website mnift.org, running from February 1st – 7th. Online bidding will run from February 8th through the 22nd, with the live auction occurring on 2/23 at the Metropolitan Club, 5418 Wayzata
Blvd, Minneapolis, MN. This year’s goal is to exceed $4,000 to donate towards scholarships.
Help make the Minnesota IFT section’s biggest philanthropic event of the year successful! If you have questions, please e-mail [email protected]. Thank you!
ATTENTION STUDENTS!!!!!!!
Minnesota Section IFT 2009-2010 Scholarships and Travel Awards The MN IFT offers scholarships and travel awards each year to outstanding graduate and undergraduate students. The scholarships and awards are intended to encourage interest and research in the students’ specific disciplines. This year a minimum of 11 scholarships and travel awards will be offered. The scholarships will be awarded at the April 2010 MN IFT Student Recognition Night. Awards are given in the 2009- 2010 school year, so please complete the application based on your current academic classification.
Announcements and application materials will be sent to the Food Science Department representatives in each of the eligible universities in the region: UW-River Falls, University of Minnesota, North Dakota State University, UW Stout and South Dakota State University.
The applications will be available on the MN IFT website under the Scholarships heading at http://www.mnift.org beginning early January 2010. The application deadline is February 16, 2010. Further information on the MN IFT Scholarship program can be obtained from: Gary Reineccius, MN IFT Scholarship Committee Chair, [email protected]
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MINNESOTA IFT NEWSLETTER JAN. 2009
MN IFT Service in Action!
On Thursday November 5th, ten Food Scientists and Engineers from across Cargill, General Mills and Target partnered with the YWCA and their Beacon program to hold a Food Science Fair.
The evening started with a presentation on the world of Food Science followed by the children participating in experiments which focused on Food Science areas such as Sensory Science, Chemistry and Ingredient Application. Twenty-six youth, ages nine to fourteen participated in the event.
Volunteers included: from General Mills- Tom Nack, Corinne Otte, Sarah Schramke and Kristine Langley; from Cargill- Jessica Mitchell, Joe Mize and Erin Williams; from Target- Meredith Keiling, Debby Guttman and Adrianna Heywood. Thank you to Cargill, General Mills, Target and Catherine Gump (Cargill) for their generous support and to the YWCA for donating the event location. And thank you also to Jessica Mitchell and Adrianna Heywood who worked in conjunction with Caitlin Walsh (YWCA) to put the event together.
Upcoming Dinner Meetings January 25: Dairy Technology Meeting February 23: AACC/MNIFT Joint Meeting Silent Auction March 22: Macy Award Winner April 20: Student Recognition Night
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Food Science Club Updates
University of Wisconsin-Stout Food Science Club
Early in November, members had the opportunity to attend a presentation on horseradish
with Silver Spring of Eau, Claire, WI. The Food Science Club enjoyed pizza together at a local sports restaurant for a holiday party. Each person brought a white elephant gift and we played a food guessing game to win one of the presents. Members are busy studying for finals and are awaiting the nice winter break!
-Katelyn Filbrandt, Food Science Club President
University of Minnesota-Twin Cities Food Science & Nutrition Club Fall semester is winding down at the U. The semester was a busy one for the club with
many different events being held. We had a great turnout of club members who
volunteered their time and labor to the Second Harvest Food Bank in November and to Feed My Starving Children in December. Volunteers participated in a variety of jobs including repackaging bulk foods into family-sized portions to sorting damaged goods to labeling cans. It was rewarding team-building experience! The club also hosted its annual department international potluck dinner, and attendees brought many unique dishes that are made around the world. In other club news, the product development and college bowl teams are busy preparing for their respective competitions. The U will have teams representing the department in both the traditional product development and in the developing solutions for developing countries competition. Lastly, the club has been working hard on its plans to establish a handmade artisan candy/chocolate sale to coincide with Valentine’s Day. Be sure to keep a lookout for future communications on this very yummy initiative! -Catherine Lee, Communications Liason
Networks: Networking Events for Members!
Get more from your IFT membership! This year, members will have regular opportunities to attend a networking event (a lunch, or other gathering). Each event will be small and informal, to help members connect and get to know each other better. Spaces in events are limited, and participation is first come, first served. Check the MN IFT website (www.mnift.org) often to look for these opportunities. Typically, the members meet for a happy hour, a lunch or a breakfast. The events are open only to members of MNIFT section. Each event will cost $5 per person (with the section picking up the tab for food and beverages, except alcoholic beverages). Keep in mind that the point of the event is to meet new people, so try not to sign up for the same event as others that you already know! After you sign up, just show up at the given time and place (in some cases, your host organizer may contact you in advance). One of the primary benefits of membership is the ability to meet others in our field. So, take advantage of these opportunities by signing up!
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