NCIFT LUNCHEON AT CLFP AND FOOD PROCESSING EXPO
Date: Wednesday, February 21, 2018


Sacramento Convention Center
11:45am - 1:00pm

Click here to register.
For NCIFT members, use discount code NCIFTSP18 for free attendance.

Speaker: Dr. Parastoo Yaghmaee - Vice President of Process Solutions and Validations at Ziel Process Solutions
"The Application of Electromagnetic Technologies in Disinfestation and Disinfection of Low Moisture Agricultural Products"

Food industry is always looking into new ways of processing that help with providing a safe food. Technologies and processes that pasteurize, sterilize or preserve high moisture food product have been utilized and discussed extensively, while low moisture food products were considered safe and not a concern. However, the increasing number of outbreaks due to Salmonella and Escherichia coli associated with low moisture food product and costly recalls have altered the view of regulators and food processors. It is becoming necessary to include a treatment step in the processing line of low moisture food product to address the risk of pathogens and ensure safety.
 
The presentation will talk about the currently used methods for microbial reduction and disinfestation of low moisture product. Then will focus on new approach of using electromagnetic technologies, radio frequency and microwave disinfection and disinfestation. The industrial application will be explained with examples and the associated hurdles and difficulties will be discussed.
 

Dr. Parastoo Yaghmaee
Dr. Parastoo Yaghmaee, Vice president of Process solutions and validations at Ziel Process Solutions, received her PhD in food science from University of British Columbia, Canada. She is a Certified Food Scientist, Thermal Process Specialist and recognized Process Authority with Almond Board of California.  She began her career as lecturer and researcher at the University of British Columbia working on encapsulation techniques using novel dehydration technologies.  She also held the position of senior scientist in EnWave corporation, working on vacuum microwave technology for dehydration of food, nutraceutical and pharmaceutical product.  Later on Dr. Yaghmaee joined RF Biocidics where she developed Radio frequency processes for pasteurization of nuts and other low moisture product.  Her academic and industry credential also includes several peer review scientific publication, book chapter and patents (for NCIFT)

 

NCIFT/AACT Joint Event
Date: Tuesday, February 27, 2018


Tour Aemtek Laboratories
First Tour at 3:30pm, Last Tour at 5:00pm
466 Kato Terrace, Fremont, 94539
(510) 979-1979

Dinner at Spin-a-Yarn Steakhouse
Cocktails: 5:30pm. Dinner: 6:30pm, Deluxe Buffet.
45915 Warm Springs Blvd., Fremont, 94539
(510) 656-9141

Cost: $50 (NCIFT Member price - can pay at the door)

UC DAVIS STUDENT DINNER & AWARDS
Date: Thursday, March 1, 2018


UC Davis Conference Center

Click here for more information and to register

Food Science Showcase Schedule:
All events will take place at the UC Davis Conference Center. Parking is available on campus for $9/day.

2:30 - 4:30 pm: Food Industry Fair
A networking event to bring together industry members, faculty, and current students.

4:00 - 5:30 pm: Research Poster Presentation
Learn about current research being conducted in the Department of Food Science and Technology at UC Davis. Free, no registration required

5:00 - 6:30 pm: Networking Reception

6:00 - 8:00 pm: Northern California IFT Annual Meeting and Student Recognition Banquet

FEATURED SPEAKER: Harold McGee, acclaimed author of On Food and Cooking.

Join NCIFT members, industry professionals, and UC Davis students and faculty for a night of food, learning, and student recognition. Student scholarship winners will be announced during a three-course meal, followed by a keynote address by featured speaker Harold McGee. $75 banquet ticket

For questions, please contact Samantha Arcement at slarcement@ucdavis.edu

SCFIC 2018 - Southern California Food Industry Conference
Date: Wednesday, March 7, 2018


Disneyland Hotel - Anaheim, CA

8:30a.m. - 3:30p.m.


SCFIC 2018 – 31st Southern California Food Industry Conference is a premier annual event in the food science and nutrition segments. It will be a platform for presentations from nationally/internationally reputed industry experts featuring hot topics in nutrition, consumer trends, food processing, pesticides, and food waste.

 

Nutrition, Food, and Science: The Future Is Now

 

Come find out what`s on the horizon then head into SCIFTS Supplier`s Night at the same location.

This program has qualified for Continuing Education Credits:
IFT Certified Food Scientists - 5 contact hours
Academy of Nutrition and Dietetics - 5 CPEUs

REGISTER ONLINE TODAY

www.scifts.net/scfic.html
www.scfic2018.wordpress.com

OR

CALL 714.282.0919

 

Full Day includes lunch and one-time access to electronic handouts

Half Day includes one-time access to electronic handouts (no lunch)
 

Before March 1st 2018:

Professional (Full Day $100/Half Day $55)    Full Time Student (Full Day $45/Half Day $25)
 

March 1st 2018 & At the Door:
Professional (Full Day $120/Half Day $70)    Full Time Student (Full Day $55/Half Day $35)

 

PROGRAM

(Schedule subject to change)

 

8:00 a.m. –   8:30 a.m.

REGISTRATION

 

8:30 a.m. –  8:40 a.m.

WELCOMING REMARKS

Susan Butris, MS, CFS, SCFIC Chair

 

8:45 a.m. – 9:30 a.m.

WHAT EVERYONE OUGHT TO KNOW ABOUT FOOD TRENDS INFLUENCING FUTURE FOOD AND BEVERAGE PRODUCTS.

Mary Wagner, PhD., President, MK Wagner & Associates

 

9:45 a.m. – 10:30 a.m.

IS FOOD PROCESSING NATURAL!

Gregory R Ziegler, PhD., Professor of Food Science Penn State University

 

10:40 a.m. – 10:55 a.m.

BREAK

 

10:55 a.m. – 11:40 a.m.

STOP! FOOD WASTE

Tara McHugh, PhD., Research Leader, USDA

 

11:50 a.m. –   1:00 p.m.

LUNCH / VIEW STUDENT COMPETITION POSTERS

Student Product Development Competition

 

1:00 p.m. –   1:45 p.m.

MYTHBUSTERS: PESTICIDE RESIDU EDITION

Carl Winter, PhD., Extension Food Toxicologist, University of California, Davis

 

1:55 p.m. –   2:40 p.m.

FAMOUS NUTRITION MYTHS AND THE EXCITING FUTURE OF NUTRACEUTICALS

Steven Witherly, PhD., President, Technical Products Inc.

 

2:50 p.m. –   3:20 p.m.

STUDENT COMPETITION AWARDS

Christy Kadharmestan, MS, MJ, Senior Formulator, International R&D, Pharmavite LLC

Efran Tash, Associate Scientist 1, Product Development, Beachbody LLC

 

3:20 p.m. –   3:30 p.m.

CLOSING REMARKS

Ana Gumabon, 2018 SCIFTS Chair-Elect, Director of R&D, California Custom Fruits & Flavors

 

 

SPEAKERS

Dr. Mary Wagner

President MK Wagner & Associates

 

Dr. Gregory Ziegler

Professor of Food Science, Penn State University

 

Dr. Tara McHugh

Research Leader – USDA

 

Dr. Carl Winter

Extension Food Toxicologist, California State University, Davis

 

Dr. Steve Witherly, 

President, Technical Products Inc.
 

 

Platinum Sponsors
Color Maker
Horn Company

 

Silver Sponsor

BakeMark

 

Bronze Sponsors
Westco Chemicals, Inc.
SPI Group
Gold Coast Ingredients, Inc.

 

Workshop: Food Safety Preventive Controls for Human Food
Start Date: Monday, March 26, 2018
End Date: Wednesday, March 28, 2018

8:00AM – 5:00PM
AEMTEK Inc.
466 Kato Terrace

Fremont, CA 94539

Get Certified: This course developed by the FSPCA is the “standardized curriculum” recognized by FDA; upon successful completion of this course, attendees will be issued a Certificate of Training verifying qualified attendees as PCQIs (Preventive Controls Qualified Individuals).

Why it Matters: The Current Good Manufacturing Practice, Hazard Analysis, and Risk-based Preventive Controls for Human Food  regulation (referred to as the Preventive Controls for Human Food regulation) is intended to ensure safe manufacturing/processing, packing and holding of food products for human consumption in the United States. The regulation requires that certain activities must be completed by a “preventive controls qualified individual” who has “successfully completed training in the development and application of risk-based preventive controls”.

This course is taught by a Lead Instructor trained by the FSPCA, who has been instructed in how to teach the FDA-recognized standardized curriculum.

To register: http://aemtek.com/events/food-safety-preventive-controls-human-food/

NCIFT GOLF TOURNAMENT & DINNER
Date: Monday, May 7, 2018


Poppy Ridge Golf Course
4280 Greenville Road
Livermore, CA

10:30am - 12:30pm: Golf Check-In (arrive early), Practice Range Open, Lunch

12:30pm - 6:00pm: Golf Classic Shot Gun Starts - 28th Year!

6:00pm - 9:00pm: Cocktails, appetizers & laughs, followed by a great dinner, awards, prizes, and more fun!

NCIFT SYMPOSIUM AND SUPPLIERS' EXPO
Date: Tuesday, May 8, 2018


Alameda County Fairgrounds
Young California Building
‚Äč4501 Pleasanton Ave.
Pleasanton, CA

12:30pm - 3:00pm: Exhibitor Setup

1:00pm - 3:00pm: Symposium

3:00pm - 6:30pm: Suppliers' Night 2018. FREE visitor admission

6:00pm - 7:00pm: Supplier Sponsored - Happy Hour Mixer

PAST EVENTS

Student Run RMI Holiday Mixer
Date: Friday, December 8, 2017

Please join us for the Student Run RMI Holiday Mixer at RMI Sensory and relax with your friends, food, and drinks.

There will also be an Ugly Sweater Contest and a prize will be given out to the winner.

Dessert will be potluck style, so bring your favorite dessert to share! (Food and drinks are provided.)

PRE-SALE PRICES have been extended to until the day before the event (12/7)

Link to sign up: https://goo.gl/forms/44jcfr8iOJVqbPkv1

Thank you and we hope to see you there!

-Activities Commitee

NCIFT HOLIDAY DINNER
Date: Thursday, December 7, 2017


YOU’RE INVITED to experience a magical evening at the beautiful Wente Vineyards. Founded in 1883, Wente Vineyards is the country’s oldest continuously operated family-owned winery and is recognized as one of California’s premier wineries.

The NCIFT Holiday Dinner will include world-class wines paired with amazing dinner entrées. Our featured guest speaker, the new President of IFT, will speak to us on the science of food and the future of our industry.
 
Event Details:
Date: Thursday, December 7th

Time: 5:30pm – Wine & Hors d’oeuvres, followed by Dinner, Dessert, Student Raffle*, and the Evening’s Guest Speaker

Speaker: Cindy Stewart – President of IFT

Topic: “The Science of Food – What Will the Next 75 Years Look Like and How Can We Positively Impact the Future?”

Place: Wente Vineyards, 5050 Arroyo Road, Livermore, California
 
*Raffle: Students from UC Davis will be selling tickets for the Holiday Raffle to raise money for their student clubs. Please bring a prize for the Raffle!
 
Registration Information: 
Seating is limited to the first 120 attendees
 
Members $65, Students $40, Non-Members $75 if reservations and payments are made prior to November 20th. Any registrations placed after November 20th (if spots are still available) will be charged at $85, regardless of member status.
 
We’re looking forward to seeing you! Please RSVP and submit payment to Imelda Vasquez at ncift@marketingdesigns.net or via phone at 650-802-0888.

 

SUPPLIERS' NIGHT SYMPOSIUM & EXPO
Date: Tuesday, May 2, 2017

Alameda County Fairgrounds, Young California Building
Pleasanton, CA

12:30pm - 3:00pm
Exhibitor Setup

1:00pm - 3:00pm
Symposium

3:00pm - 7:00pm
Suppliers' Night 2017
FREE visitor admission

5:30pm
Supplier Sponsored - Happy Hour Mixer

Click here for more information

SUPPLIERS' NIGHT GOLF TOURNAMENT
Date: Monday, May 1, 2017

Crow Canyon Country Club
Danville, CA

10:30am - 12:30pm
Golf Check-In (arrive early), Practice Range Open, Lunch

12:30pm - 6:00pm
Golf Classic Shot Gun Start

6:00pm - 9:00pm
Cocktails, appetizers & laughs, followed by a great dinner, awards, prizes and more fun!

Click here for more information

   
NCIFT Office - c/o Marketing Designs, 850 Old County Road, Belmont, CA 94002
  •  Phone: 650.802.0888  •  Fax: 650.802.0188  •   Email: ncift@marketingdesigns.net   •  Contact: Imelda Vasquez  •   Legal Disclaimer