Chicago Section IFT: The First Section

INSIDE THIS ISSUE

October Meeting Speakers’ Bios

2

October Dinner Meeting Details

2

Upcoming Meeting Schedule

2

Message from the Chair

3

Suppliers’ Night 2009 Information

4

ExCom Minutes 5

Tanner Award Nominations

6

CSIFT Leadership Nominations

6

University of Wisconsin Program

6

NCFST Article 7

September Meeting Highlights

7

CSIFT now on LinkedIn

8

Welcome New Members

8

Employment/ Job Seekers

9– 10

Dinner Meeting Reservation Form

11

OCTOBER 2009 VOL. 28 , NO. 2

Wild about Salmon: Understanding the Commercial, Retail & Food Service Use of Salmon

Six species of salmon are being flown in for this event! Chef Bret will cover the merits of each species. Both wild salmon and aquacultured production will be explored and compared. Key discussion points will include quality and product handling, eating quality, a culinary perspec-tive for new product development, sustainability, fresh vs. frozen prod-uct, means of procurement, and marketing opportunities. The presenta-tion includes a filleting demonstration and sensory evaluation of the species, as well as detailed examination of seasonal availability and technology for industrial applications. To learn more about salmon prior to this event and for information on consumer preferences and trends for Wild, Natural and Sustainable Alaska Seafood, visit the American Seafood Marketing Institute’s website ASMI:

http://www.alaskaseafood.org/foodservice/consumer-research/ http://www.alaskaseafood.org/foodservice/consumer-research/trends.html The 2009 salmon harvest is forecast to be 28.7 million fish over the 2008 harvest, and is predicted to be the 11th largest salmon harvest since 1960. Alaska's harvest represents 90-95% of the wild-caught salmon harvested in North America, and millions of wild Alaska salmon will be harvested this summer, mid-May through October (which is why October is the perfect time of year for this meeting topic!). Alaska celebrates its 50th anniversary of statehood this year, marking half a century of sustainable fisheries management. Recognizing the value and abundance of natural resources available in Alaska, the writ-ers of the Alaska constitution mandated that "fish... be utilized, devel-oped and maintained on the sustained yield principle." To this day, Alaska remains the only state that has sustainability required by its constitution. http://www.alaskaseafood.org/marketing/retail/news/spring09_news/article.htm.

For RCA Members, this lecture/demo is 1.5 hours long - this event is eligible for 1.5 con-tact hours of continuing education.

Chicago Section IFT October Dinner Meeting Joint Meeting: CSIFT with RCA/ Research Chefs Association

Monday, October 12, 2009, 5:00 pm Kendall College

900 N. North Branch St., 5th Floor, Chicago, IL 60642 (312) 752-2196

Bret A. Lynch

Tom Sunderland

Alissa Galatz

Phone: 630.916.4960 www.ChicagoIFT.org Fax: 630.889.0845

Page 2 October 2009

October Dinner Meeting Speakers’ Bios Bret A. Lynch- Principal/ Executive Chef, EverGreen Culinary Solutions, LLC. Specializing in natural and organic, new product development consulting. Internationally recognized Research Chef in food service, retail and education arenas of the food product development industry with over 25 years experience. As Corporate Chef for Ocean Beauty Seafoods, Chef Lynch has represented Ocean Beauty and the Alaska fishing industry as a spokes person for sustainability and wild salmon for international trade missions, trade shows and industry events for eight years. Tom Sunderland, Director of Marketing for Ocean Beauty Seafoods, joined Ocean Beauty in 2002 after eight years as a consultant in the consumer packaged goods with Customer Marketing Group Inc. As Director of Marketing, Tom is responsible for new product development, advertising, packaging, sustainability, sales analytics, trade management, Alaska government relations, and press relations. Currently he chairs both the Salmon and Retail Marketing Commit-tees for the Alaska Seafood Marketing Institute. Ocean Beauty is the largest wild salmon company in Alaska, and among the ten largest seafood companies in North America. Alissa Galatz is a Senior Sensory Scientist at Product Dynamics, a division of RQA, Inc. where she works with clients to better understand their products and consumers through the application consumer research and analytical sensory methods. With over 6 years of applied sensory experience in diverse product categories, she has developed an exper-tise of balancing project objectives with the research rigor and budget limitations to deliver actionable results. Alissa has a B.S. in Dietetics from Western Michigan University and M.S. in Food Science from Kansas State University.

Schedule 4:00 - 5:00pm EXCOM Meeting 5:00—6:30pm Social Hour with Cash Bar & Action Stations 6:30—8:00pm Wild About Salmon presentation

Directions

From the North Take the Kennedy Expressway (I-90/I-94) exit at Division Street. Turn left (east). Turn right on Halsted. Turn right on N. North Branch Street. Kendall College campus will be on your left.

From the West From the Eisenhower Expressway (I-290), turn onto the Kennedy Expressway (I-90/I-94) heading toward Wisconsin. From the Kennedy Expressway (I-90/I-94) exit at Division Street. Follow directions above.

.Menu

Hors D’oeuvre: Sliced Seasonal Fruit Display of Honeydew, Cantaloupe, Pineapple, Oranges, Berries & Grapes, Assorted Cheese Platter with Brie, Sharp Cheddar, Boursin, & Swiss Cheese with assorted Nuts & Crackers

Food stations to include Salmon on bed of Creamed Leeks, Fresh Seasonal Salad, Roasted Squash Medley, Couscous Primavera, & Pasta prepared to order with choice of Pesto and Marinara Sauces infused with Oils, Basil & Garlic.

Dessert includes choice of Assorted Plated Cakes.

Wednesday, November 11, 2009 Innovation NOW! Forum and Suppliers’ Night Theme: Safe at the Plate Stephens Convention Center, Rosemont, IL

Monday, December 14, 2009 Holiday Extravaganza, Meeting & Tour Theme: Wine & Chocolate Pairing Long Grove Confectionary, Buffalo Grove, IL

Monday, January 11, 2010 TBD Local Speaker

Monday, February 8, 2010 TBD Speaker Theme: Overview: Operations & Food Safety

Tuesday, March 9, 2010 AACT/ CSIFT Joint Dinner Meeting

Monday, April 12, 2010 CSIFT Student Recognition Night

Monday, May 10, 2010 Tanner Lecture

Diane Dawson, Chair

Phone: 630.916.4960 www.ChicagoIFT.org Fax: 630.889.0845

If you missed the Section’s Kickoff September 14th, we look forward to seeing you at the October meeting! Your Executive Committee (EXCOM) met officially for the first time, and we welcomed many new elected members and appointed Committee Chairs. Your EXCOM is very enthusiastic about the programs and activities for the upcom-ing year. You are invited to attend any of these meetings, which usually are held at 4pm, just prior to the dinner. Each month this Chair will highlight some committees and encourage you to contact the Chair to get involved! Partici-pating in a committee is a way to get engaged, learn new skills, and meet fellow members. All of our chairs need com-mittee members to fulfill their committee mission. Most of your current leaders began as a committee member. If you’ve always wondered what CSIFT is all about, joining a committee is one of the best ways to find out. If you want to network and connect beyond the meet and greets of our cocktail hours, join a committee. It’s also a path of self-discovery. Most of all, it’s fun! COMMUNICATIONS COMMITTEE: Chair, Susan Nielsen (Star818@sbcglobal.net) Purpose: To actively market and promote the CSIFT’s mission as well as meetings, events, and activities through various media outlets including, the Section website, newsletter, emails blasts, IFT Food Technology Magazine IFT Website and any other relevant media. Duties include seeking media outlets, and serving as liaison with other com-mittees such as Program, House, Scholarship, Suppliers’ Night, Hospitality and Young Professionals, and also with the Section Office. MEMBERSHIP COMMITTEE: Chair, John Schuette (john_schuette@quakeroats.com) Purpose: To serve as the liaison to the membership, by recruiting new members and maintaining relationships with new and existing members. Duties include: maintaining the official membership roster, attracting new members, coordinating staffing at the CSIFT booth at Suppliers’ Night, and matching members with committees they wish to serve on. The function of a committee is to contribute to the efficient operation of the Section. The findings of a committee have a direct impact on the decisions made by officers and the Executive Committee of the Section. We invite you to join one of these committees, or any of the others, by contacting the committee Chairs, or me di-rectly. Happy Fall! Diane (dianedawson@dawsonsales.com)

Page 3

M E S SAG E F R O M T H E C H A I R

October 2009

October 2009 Page 4

Phone: 630.916.4960 www.ChicagoIFT.org Fax: 630.889.0845

Chicago Section IFT’s Suppliers’ Night 2009 America’s Premier Food Industry Exposition

Wednesday, November 11, 2009 8:30-11:45 AM Innovation NOW! Forum

12:00-5:30 PM Suppliers’ Night Exhibit Hall Open 5:30-6:30 PM Social Hour

Donald E. Stephens Convention Center—Rosemont, IL (Chicago)

Innovation NOW! Forum: 8:30-11:45 AM Building on last year’s success, the Innovation NOW! Forum is an opportunity to learn from industry experts. Schedule of Events: 8:30-8:50 AM - Keynote Speaker Topic: Safe at the Plate Session 1: 9:00-9:45 AM

Technical Ingredients Solutions Presenter: Jim Bacus Topic: Investigating Application-specific Rosemary Ext- racts vs. Usual Synthetic Antioxidants in Meat Applications

Wixon Presenter: Mariano Gascon Topic: Flavor Modifiers Impact 3 Top Issues in Food & Beverage: Cost Savings, Heart Health and Weight Control

DSM Food Specialties Presenter: Dr. Sree Raghavan Topic: Yeast Extracts-Umami Factor and Sodium Reduction

Session 2: 10:00-10:45 AM

Palsgaard Presenter: Rosa E. Regalado Topic: Innovative Powder Emulsifier for Bakery Applications

Ciranda Presenters: Prescott Bergh & Jim Mitchell Topic: Developing Organic Products

SunOpta Presenter: Rajen Mehta Topic: Health and Texture with Today's Fibers - It isn't your grandma's fiber anymore!

Session 3: 11:00-11:45 AM

International Dehydrated Foods Presenter: Roger Dake Topic: Market Advantages of Dehydrated Broth

Ribus Presenter: Steve Peirce Topic: New Ingredients & Applications for Full Utilization of RICE as an Anti-caking Agent or Stabilizer for Nut Butters

Nu-Tek Presenter: Teresa Isakson Topic: Performance of Modified Potassium Chloride for use in Sodium re duction in Foods

Suppliers’ Night Exhibit Hall: 12:00-5:30 PM Participate in the Nation's Largest Regional Food Technology Exhibition!

Discover New Products and Services

Renew Contacts with Past and Current Suppliers

Discuss Individual Needs with Over 400 Companies

Network at the All-New Social Hour In one afternoon, attendees can visit with food companies that would take over a year of appointments. Attendance is FREE! Check out our online exhibitor guide and map to get a preview of exhibitors. Avoid long lines and pre-register us-ing our easy online registration form.

Social Hour: 5:30-6:30 PM Network with attendees and exhibitors while enjoying appetizers and the cash bar

.

.

Join over 2000 food technology professionals and attend Chicago Section IFT’s Suppliers’ Night - the largest regional food technology exhibition

Looking to Exhibit? Booths are still available! Go to www.chicagoift.org, choose your booth from the Online Exhibitor’s Guide,

and register with our easy online payment system. For more information go to our website or call 630-916-4960

October 2009 Page 5

Phone: 630.916.4960 www.ChicagoIFT.org Fax: 630.889.0845

Date: Monday, September 14, Place: Ditka’s, Oakbrook Terrace, Illinois Time: 4-5PM, Coach’s Room

Executive Committee Meeting Minutes- ATTENDING: Jim Anderson, Vijay Aurora, William Becht, Dan Best, John Chambers, Laura Colby, Glen Connick, Diane Dawson, Dean Duxbury, Jim Esposito, Laura Flores, Thomas Gush, Mike Hosler, Linda Kragt, Luci Landberg, David LeVally, Anna Lovis, Jan Miller, Sue Monckton, Uwe Nienaber, Linda Perucca, Curt Powell, Bob Raynor, Krista Ruhnke, John Schuette, Joe Staackman, Jo-seph Stout, Dayna Syperek, Pamela Vaillancourt, Sanford Wolgel

Call To Order- Chair- Diane Dawson called the meeting to order at 4:00 PM.

Approval of Minutes- Diane Dawson for Jennifer Padilla A motion was made to approve the May 2009 minutes. The motion was seconded and approved.

Treasurer’s Report- Uwe Nienaber It was a very good (2008-2009) year. The section has a surplus of $77,000. 3 CDs in total have been opened and/or renewed.

Finance Budget Report- Luci Landberg Reviewing distributed proposed report, the Directory, Golf Outing and Suppliers’ Night has brought in good funds for the Section. Committee Chairs were asked to review proposed budget and changes were made accordingly. Chairs can still review budget and advise of any changes. Motion was made to accept the current proposed operating budget, subject to change as needed. The mo-tion was seconded and approved.

Chair Elect/Program Chair Report- Pam Vaillancourt A program planning document was distributed and reviewed. Speakers from the IFT Distinguished Lectures Program are still avail-able but are no longer being funded by IFT. Program committee is sourcing other various speakers. Committee will continue to plan a January meeting with a local speaker having the option to cancel the meeting should weather become an issue. Student Night’s speaker will be author Harold McGee, known as the Curious Cook, who blends food science and culinology. A quick view postcard, listing this year’s meetings, has been designed and will be printed. Anyone wishing to be on the Program Committee or any sugges-tions for speakers or program topics are welcomed.

2009 Suppliers’ Night- Joe Stout A report was distributed before the meeting and was discussed and reviewed. We are currently 25.6% ahead of last year in regis-tered exhibitors with 418 registered exhibitors. Currently, planning is ahead of schedule and all is in good working order. All of the Suppliers’ Night Chairs were recognized and highlighted for their superb work. The possibility of having a permanent (Section) com-mittee for obtaining corporate sponsors was mentioned. The Suppliers’ Night Committee recognized and presented Jim Esposito from IAMI with a plaque for all of the work he has done for Suppliers Night and CSIFT. Jim will be leaving IAMI in October to be a teacher. Membership Directory Report- Bill Becht This year’s directory had a revenue of $12,000 and 25 ½ pages of advertising. A special thanks went to committee members Jan Miller and Bob Raynor. Discussed ways to benefit and further satisfy advertisers.

House Committee- Jan Miller A house report was distributed reviewed and discussed. Motion was made to allow 2 supplier (sponsored) display tables at each monthly dinner meeting at a fee of $300.00 to display company/product material. Supplier is allowed a brief minute to speak- to thank the Section for hosting their table. One (1) dinner meal will be included with the sponsor fee. The motion was seconded and ap-proved. Another motion was made to allow hors d’oeuvre sponsors at each monthly meeting. The motion was also seconded and approved.

Board Composition/Sergeant at Arms Report- Laura Colby Handouts were distributed and reviewed for Executive Board Meeting and Motion etiquette. Review of By-Laws was suggested to edit wording of Executive Committee Members section and clarify number of allocated members. Sergeant at Arms role will be to make sure the meeting etiquette and motions adhere to By-Laws.

Newsletter- Sue Monckton Submissions to the newsletter are due 3 days after the EXCOM meeting. For the October meeting, submissions will be due October 15. Each submission must be fully typed to print and is subject to editorial review and space. Submissions should be emailed to all three editors: smonck10@gmail.com, dux1@sbcglobal.net and mroth@iami411.org

Communications- Susan Nielsen The CSIFT has a LinkedIn members only group established. LinkedIn can only send out 1 batch of invitations. Please go back to the invitation to LinkedIn to accept membership in the community. If you do not have that original email, you can search LinkedIn to find the group and request membership. If there are any questions, please contact Susan at star818@sbcglobal.net.

New News- Sanford Wogel Sanford was a Streitelmeier Scholarship award winner and thanked the Section for having this available. Discussion was made to expand our Employment Committee activities to include alliances with other food networking groups and to expand our website fea-tures to include educational content for employment related activities.

The meeting was adjourned at 5:35 p.m. Submitted By: Anna Lovis Editor’s Note: These Executive Committee minitues are provided for early member information, but are not yet approved and are subject to correction.

Page 6 October 2009

University of Wisconsin - River Falls Presents

Food Microbiology Symposium and Rapid Methods Workshop CURRENT CONCEPTS IN FOODBORNE PATHOGENS AND RAPID METHODS

AND AUTOMATION IN FOOD MICROBIOLOGY

Sunday, October 18 - Wednesday, October 21, 2009

This program features presentations and discussion on foodborne pathogens, toxins, allergens and other food safety and quality issues by speakers from academia, industry and regulatory agencies.

Spotlight Issues...In association with the Food Allergen Research & Resource (FARRP) and the International Association for Cereal Science and Technology (ICC) the Wednesday, October 21st program will be de-

voted to food allergen issues and methodologies.

For more information please call 715-425-3150, email foodmicro@uwrf.edu or visit http://www.uwrf.edu/foodscience/foodmicrosymposium/Foodmicro.html

Phone: 630.916.4960 www.ChicagoIFT.org Fax: 630.889.0845

THE CSIFT NOMINATING COMMITTEE SEEKS LEADERSHIP APPLICATIONS AND RECOMMENDATIONS

The slating process for the 2010-2011 for CSIFT leadership is underway, and the Nominating Committee invites and encourages all interested Members to submit a Leadership Application. The Nominating Committee also seeks your assistance in identifying potential CSIFT leaders. If you know a fel-low CSIFT Member who would be an effective leader, please submit a Leadership Recommendation on his or her behalf. To receive a Leadership Application or a Recommendation Form please contact Anna Lovis at alovis@equichem.com or 630-784-0432

Tanner Award – Call for Nominations Nominees for the Tanner Lectureship are sought. The Tanner Lecturer should be an outstanding and well-recognized researcher and excellent speaker. The nominee may be from industry, government, or university, having developed unique technology in the area of food science or related disciplines which has significantly impacted the food industry. The Lecturer may be from any country, but preferably not from within our Chicago IFT Section. The award consists of an honorarium of $2,000, a plaque and reimbursement of travel expenses. The Tanner Lecture will be presented in May 2010. Nominations may be made by any Chicago Section member, and should consist of a curriculum vitae and an accom-panying letter setting forth the reasons for the nomination. Completed nominations are due no later than December 15th, 2009, and should be sent to the Tanner Committee Chair: Zuoxing Zheng, Kraft Foods R&D 801 Waukegan Rd.,Glenview, IL 60025 Tel: 847-646-3388,Fax: 847-646-3864 or zzheng@kraft.com

Page 7 October 2009

September Dinner Meeting Recap If you didn’t make it to Ditka’s for our September meeting you missed a great “kick-off” to the Chicago Section IFT year! We had delicious appetizers and awesome food, including Ditka’s famous pork chops, and a wonderful dessert of vanilla ice cream and chocolate cake. Speaking of chocolate, Dr. Mary Wagner spoke to the group regarding new approaches to using the inner goodness found inside the base ingredient, cocoa flavanols, and their potential impact on our health. This ingredient is so new that you’re on the ground floor for learning about how Mars Botanical has turned it into an exciting new product. As Anna Lovis, our Past Chair wrote: “I love chocolate...so this meeting was riveting to me, but still even if you don't work with chocolate or even like it, this was a great technical meeting and enlightening! We were fortunate to have Dr. Mary Wagner!” Thanks, Anna.

Phone: 630.916.4960 www.ChicagoIFT.org Fax: 630.889.0845

NCFST (PATS Process) Awarded at IFT Annual Meeting

The National Center for Food Safety and Technology (NCFST) lead a team of microbiologists, engineers, industry scientists, faculty and staff to investigate the suitability of pressure assisted thermal sterilization (PATS) for the production of commercially sterile, low acid mashed potatoes.

This study was done in collaboration with the DUST (Dual use science and Technology) program of the US Army. Until early 2008, preliminary work on IQ, DQ for Avure’s Quintus 35 L HP vessel was conducted. The major-ity of the work was completed between early 2008 and February 2009.

The PATS process was successful in producing a commercially sterile mashed potato by inactivating a three-strain cocktail of Clostridium botulinum spores (approximately equal proportions of strains 69A, 62A, and 7273B). The strains used in this study were reported to be the most resistant strains for the combined effect of pressure and heat by other researchers. Approximately, 145 ± 7 grams of mashed potatoes were packed in a multi-laminate polymeric structure (# 7046704) in the form of a 4.75” x 7.25” MRE-type pouch. The initial inoculum level was approximately 104 to 106 spores/pouch. The pouches were preheated to 90oC in a pre-heating tank and immediately placed in the high pressure vessel, where the pouches were exposed to a pressure of 690 MPa for 3 minutes. A minimum product temperature of 121oC was maintained throughout the holding time. After treatment, the pouches were stored for a minimum of 30 days at 35oC and observed for evidence of spoilage, which was characterized by gas production and swelling of the pouches. Aliquots of food were removed from the flat, normal looking pouches and subcultured for further analysis. If turbidity and gas production was observed for the subculture, the samples and subcultures were examined using microscopy and mouse bioassay which indicated the absence of Clostridium botulinum. It was con-cluded that the contamination occurred due to post-processing recontamination. The researchers have also investi-gated the effect of under-processing to mimic failures in the process by shortening the pre-heating time and pressur-ized holding time. No C. botulinum growth was observed even after incubation at 35oC for 60 days. This clearly indi-cates that the proposed procedure can provide sufficient lethality and can be associated with the coming up time and the corresponding increase in the product temperature. Heat penetration studies demonstrated that a process time of 0.7 minutes at temperatures in excess of 121oC at 690 MPa can provide accumulated lethality (Fo) equivalent to 3 minutes. In conclusion, the PATS process can produce commercially sterile mashed potatoes when treated for at least 3 minutes at 690 MPa for 3 minutes at a processing temperature of 121oC. Processing at these conditions re-sulted in the elimination of 6 log of heat and pressure resistant C. botulinum spores in 145 grams of mashed potatoes (>99% confidence interval).

Phone: 630.916.4960 www.ChicagoIFT.org Fax: 630.889.0845

October 2009 Page 8

Welcome to the Newest Chicago Section IFT Members

Lisa Allgeyer, Kraft Foods

Lauro Arias, Matson Consulting

Xiangyu Deng

Kristina Fillippello, Gilroy Foods & Flavors

Lenora Howard

Nathania Kwee

Wouter Moormann

Stephani Petzel

Beth Pletsch

Hipolito Sanchez, Zentis Foods

Mary Kay Skypec

Joe Skrypek, American Process Systems

Felicia Stefani

Mike Wanous, Pilot Aseptic Technologies

Carla Wiesendanger, Sensient Colors

Brittany Zuber

Chicago Section IFT is now LinkedIn!

Chicago Section IFT is happy to welcome Susan Nielsen as our new Communication Committee Chair. Many members expressed an interest in participat-ing in a LinkedIn professional networking group. As a member you should have received an invita-tion on August 12 from Susan to join the LinkedIn group. Please accept the invitation! We hope that this LinkedIn group provides our Section with new op-portunities to network and exchange information. Susan is also looking for committee members! If you are interested in joining the Communication Committee and sharing ideas on how to better communicate with our membership, contact Susan Nielsen at star818@sbcglobal.net.

November Newsletter Submission Deadlines

Monthly Newsletter submissions need to be: 1. Fully typed for publication (subject to editorial review and space available), and 2. Submitted by the deadline via email to both Co-Editors & the Office Staff member below. Sue Monckton, Co-Editor Dean Duxbury, Co-Editor Marty Roth, IAMI Business Office Phone: 630-784-0708 Phone: 630-834-5256 Phone: (630) 916-4960 E-Mail: smonck10@gmail.com E-Mail: dux1@sbcglobal.net E-Mail: mroth@iami411.org Reminder: November 2009’s articles will be due on Thursday, October 15. Thank you.

Attention Suppliers and Consultants

The Chicago IFT Executive Committee has authorized the availability of limited ad space in the monthly FOOD BYTES Newsletter.

Advertise your company’s products or services (or yourself) for a low, low price on a per monthly basis.

Submit a business card or ready-to-print larger ads by Octo-ber 15th for the November issue. Pay online www.chicagoift.org (shopping cart) and send your ad to members@chicagoift.org. Ads should be in jpg or pdf for-mat.

Pricing Information

◘ Business Card (4” x 2”) $30

◘ ¼ Page (4” x 4”) $50

◘ ¼ Page (8” x 2”) $60

◘ ½ Page (8” x 4”) $90

*Rates quoted are on a per issue basis

*All ads will be 4-color *Limit of 25% of total newsletter space per

issue– first come, first served

Phone: 630.916.4960 www.ChicagoIFT.org Fax: 630.889.0845

October 2009

Lisa Ruhland Dave LeVally NEWLYWEDS FOODS MAYS CHEMICAL COMPANY Phone: 773-292-7509 Phone: 847-949-4433 Fax: 773-292-7643 Email: drlevally@msm.com Email: lruhland@newlywedsfoods.com Linda Perucca Gary Wills KRAFT FOODS NORTH AMERICA INC REGAL FOOD INGREDIENTS Phone: 847-646-3821 Phone: 708-214-6689 Email: lperucca@kraft.com Email: garwil526@aol.com The Employment Committee publishes this portion of the newsletter as a free service to Chicago Section members. Because we cannot control the information supplied to us, no guarantee can be made of its accuracy. Additional information on a particular listing can be obtained by contacting one of the people listed above. Please submit ads for the November newsletter by October 12, 2009.

OPEN POSITIONS

A. MARKETING MGR: Provide marketing expertise & support for food ingr. supplier. Support market segment activities by managing projects w/internal colleagues to best represent the company’s initiatives to external customers. Activities include tradeshow planning, targeted customer research, coordinating graphic design of support materials, etc. Background in Food Science and B2B Marketing is essential. B. CUSTOMER APPLICATIONS SUPPORT MGR: Provide food & beverage application expertise & customer support for a natural food ing. Supplier. Responsibilities include supporting project driven product development by preparing prototypes for internal & external showings, sensory evaluations, etc. Requirements: 5 – 10 yrs. exp., BS/MS in food science or related field, excellent communication skills.

C. FLAVORS ACCOUNT MGR: Responsible for promoting & selling a variety of flavors & flavor concepts and delivery systems. Assist in developing sales strategies to satisfy business plan objectives as well as to maximize sales opportunities. Provide ongoing customer service and follow up. Requirements: Technical degree in Food Science or related field. Min. 3 – 5 yrs. flavor sales experience. D. FOOD SCIENTIST (OHIO): Responsible for developing formulas, processing procedures & specs for new products, product enhancement & cost reduction products within a USDA facility. Provide technical support to marketing, sales, operations, culinary & external customers. Requirements: Min. BS in Food Science or equivalent. Advanced degree preferred or Culinary degree w/strong technical background.

E. DIRECTOR, INDUSTRIAL ACCOUNTS: Provide strategic, analytical, tactical leadership & achieve budgeted sales volume targets w/assigned existing and new industrial customers. Achieve/exceed assigned volume & profit goals while executing company strategy in processor/industrial channel. Requirements: Min. 4 yr. degree, 10 yrs. experience, in-depth understanding of R&D & QS.

F. 2ND SHIFT ANALYTICAL CHEMIST: Applies sound chemistry principles to analyze & troubleshoot raw material & finished product issues. Provides analytical & technical assistance through research, analysis & experimentation for purpose of improving product or material quality & improvement of analytical methods. Requirements: Min. BS degree (food, chemical, biological), Min. 3 yrs. food industry lab exp.

G. PROCESS CHEMIST: Support internal business with strong analytical, technical & organizational skills. Jointly lead safety program, run GC/MS tests for chemicals, etc. leads chemical hygiene program, MSDS, raw material management. Requirements: Min. BS in Food Science/Chemistry. Analytical chemist background a must w/exp. in working with GC/MS & analytical tools & procedures.

H. HUMAN NUTRITION TECHNICAL SALES REP: Provide pre-sale & post sale technical support & business development for the target market of Human Nutrition. Requirements: MS degree in food science, chemistry, chemical engineering, 3 yrs. experience, overnight travel throughout the US.

I. PHARMA TECHNICAL SALES REP: Provide pre-sale & post technical sales support & business development for the Pharma & Nutraceutical markets with a primary focus on Solid Dosage forms. Requirements: BS/MS degree in pharmaceutical technology, chemical eng., 3 yrs. exp., overnight travel throughout the US.

J. POWDER TECHNOLOGY SCIENTIST: Focus on achieving growth objectives through identification, development & implementation of technical projects focusing on new prod. dev. Requirements: MS Chemical Engineering/Material Science/Powder Technology, 2 – 5 yrs. exp. in

(Continued on page 12)

CSIFT EMPLOYMENT COMMITTEE NEWSLETTER

Page 9

Phone: 630.916.4960 www.ChicagoIFT.org Fax: 630.889.0845

October 2009 Page 10

K. SENIOR CONSULTANT: R&D/Consulting organization focusing in the confection, food, bakery, snack food & pharmaceutical market. Ideal candidate would be degreed or possess a min. 7 – 10 yrs. exp. Area disciplines are Food Science, Nutrition, or the Sciences. Some travel possible.

L. TECHNICAL SUPPORT/APPLICATIONS: R&D/Consulting organization focusing in the confection, food, bakery, snack food, & pharmaceu-tical market. Candidate could be entry level or 3 – 5 yrs. exp. in related fields. Degree preferred but not mandatory.

M. INNOVATION QUALITY MGR: Research innovation & development in new products, ingredients & technologies. Tracks industry trends, relevant legislation & competitor activities. Coordinates R&D and innovation activities. Manages quality control & quality assurance programs of flavor mfg. plant. Requirements: BS (MS preferred). 10 yrs. exp. in QA/QC. Leadership skills.

N. FIELD QUALITY MGR: Oversee & manage the quality performance of our licensees as well as our product sampling plans. This role re-quires travel national & internationally on a continuous basis. Manage QA policies & procedures that ensure production standards are met by licensee bottlers. Requirements: BS degree (MS preferred). 5 yrs. exp. QA/QC/Manager. 80% travel, including overseas.

O. FLAVOR INGREDIENT BUSINESS DEVELOPMENT MGR: Developing and closing new business opportunities with a growing flavor ingre-dient organization. Maintaining and growing current business. Requirements: Min. 4 year degree. 5 yrs. selling exp. w/proven track record. Tech. degree a plus.

P. FOOD TECHNOLOGIST: Develop or improve formulated foods for the foodservice industry and follow the development from scale up through test production. Family owned business specializing in private labeled canned foods, flavor bases and spice blends. Requirements: BS Food Science.

Q. QUALITY CONTROL/PRODUCT DEVELOPMENT: Entry level quality control position. Prepare nutritional data, specifications, MSDS, etc. Prepare in-plant raw material and finished goods check, sanitation monitoring, documentation filing. Prepare samples. Prefer BS Food Sci-ence or related field.

R. SR. SCIENTIST: Contribute technical expertise, formulation experience & problem-solving ability as part of the technical team. Product dev. exp. in icings, glazes, fruit fillings/preps, caramel, etc. will be given preference. Supervise 2 lab techs. Maintain active involvement at bench. Poten-tial growth to lab mgr.

JOB SEEKERS

1. SENIOR FOOD SCIENTIST: 20 years experience in formulation development, product development and plant scale-up, customer technical service, analytical analysis and quality control. Areas of expertise include starches and sweeteners, gluten-free bakery, processed meats, salad dressings, sauces and gravies. Special interest in functional food development.

2. PRPROCUREMENT SPECIALIST: 19 years of progressive experience & responsibility with proven success in the areas of procurement, maintenance & inventory control. Experience managing multiple categories including flavors, color, seasonings, etc. Well rounded and capable of handling high spend budgets and generating cost savings.

Good Bye and Thank You Chicago Section IFT would like to thank Jim Esposito of IAMI/ CSIFT Busi-ness Office for his overall service and work on Suppliers’ Night, Member-ship and the Golf Outing during the past 2 1/2 years. Jim is moving on to become a teacher. We wish him all the best and thank him for his hard work. Pictured is Jim receiving an award of thanks from Joe Stout at the September Executive Meeting at Mike Ditka’s Restaurant in Oakbrook Ter-race. Marty Roth will be assuming Jim’s duties as of October 5, 2009.

Phone: 630.916.4960 www.ChicagoIFT.org Fax: 630.889.0845

Page 11 October 2009

October Dinner Meeting Reservation Form Kendall College

900 N. North Branch St., Geraldson Family Boardroom, 5th Floor Chicago, IL 60642, (312) 752-2196

Monday, October 12, 2009, 5:00 pm

Parking: There is complimentary parking in front of the school building. When that fills up, there is a large complimentary parking lot located across the street from the school. (East side of North Branch)

To Receive the Discounted Rate, Reservations MUST BE RECEIVED by 5:00pm on Thursday, October 8th

Please register online at www.chicagoift.org OR

Complete the information below and send by mail.

$40 Members, $50 non-members, $20 Students, Emeritus & Unemployed

Name:______________________________________________________________ Company Name:______________________________________________________ Address:____________________________________________________________ Street City State Postal Code

Email:______________________________________________________________ Phone:_____________________________________________________________ Is this your first time attending a Dinner Meeting? Yes No To pay by check, please complete this form and mail your check to: Chicago Section IFT P.O. Box 926 Lombard, IL 60148 (630) 916-4960

Phone: 630.916.4960 www.ChicagoIFT.org Fax: 630.889.0845

October Dinner Meeting Monday, October 12, 2009 Suppliers’ Night 2009 Wednesday, November 11, 2009 December Dinner Meeting Monday, December 14, 2009

Chicago Section IFT P.O. Box 926 Lombard, IL 60148