The
Foodservice
Division
collaborated
on
two symposia and presented three poster topics at
the
2010
IFT
Annual
Meeting + Food Expo in Chicago, Illinois.
The Foodservice Division of the Institute of Food
Technologists (IFT) consists of over 250 IFT members involved in the
supply, preparation, and presentation of ingredients and foods for
immediate consumption on premises or to take home. Examples of
foodservice operations are quick service, family dining, institutional
feeders, supermarkets, and hotel and central kitchens. They
include multi-unit chains and independent operators.
MISSION STATEMENT:
The mission
of
the Foodservice Division is to disseminate and promote research and
other information on food technology as it relates to foodservice with
the objective that operating conditions in the industry are improved.
What Are Our
Objectives?
The objectives of the Division are to:
Foster the constitutional purposes of the IFT in the
special area of Foodservice.
Promote research and the dissemination of information
on
food technology related to Foodservice.
What
Do We
Do?
The Division sponsors symposia at the IFT Annual
Meeting. Subjects are geared to the special interests of the
Foodservice industry and include new research findings related to
retail processes, new foods, and food supply changes.
A business meeting is held during the Annual Meeting
(usually
in June). At this time, committee reports are presented.
These committees include Awards, Education, and Student Affairs (we
sponsor a student's attendance to the meeting each year), Membership,
Budget, Long-Term Planning, and Government Affairs. Board member
election results are announced at this meeting. The Division also
publishes a newsletter twice a year to update members about Division
activities.
A Foodservice Division reception is usually held during
the
Annual Meeting to provide a relaxed atmosphere in which to network with
others interested in Foodservice. At this reception, it is
customary for the Division to recognize a person for his/her
significant contributions to the Foodservice industry.
What Are the
Benefits of Membership?
Membership in the Division provides a means of
maintaining
contact with other professionals working in Foodservice. Through the
newsletter and the annual meeting, a member is kept apprised of current
information and provided an opportunity to discuss common problems and
possible solutions.
How
Can
You
Participate?
Members can participate in the Division in many ways.
Attending meetings and educational events
Serving as an elected officer
Serving as a member of a Division committee
Submitting material for publication in the newsletter
Organizing or participating in Division symposia and
workshops
How to Join!
Membership in the Foodservice Division is open to members
of
the Institute of Food Technologists.
A variety of membership types, including regular, professional, and
student membership, are available. Please contact IFT at:
INSTITUTE
OF FOOD TECHNOLOGISTS
525 West Van Buren Street, Suite 1000
Chicago, IL 60607
800.IFT.FOOD (800.438.3663)
www.ift.org
Below is a summary of the
IFT
webpages to help you join IFT and the Foodservice Division.
NATIONAL RESTAURANT ASSOCIATION. Through
the
diligence of members of the Foodservice Division, the IFT and the
National Restaurant Assocation have declared an alliance for mutual
benefit. This will give members of each organization a focused
means to interact in common areas of interest, including food safety
and quality in Foodservice worldwide. Special forums are
organized to provide a formal platform for the interaction and
dissemination of information, while informal contacts between members
offer many opportunities for networking.
**link to NRA website: www.restaurant.org
RESEARCH CHEFS ASSOCIATION. The
Foodservice
Division and the Research Chefs Association have formed a fraternal /
educational alliance. The benefits of such an alliance are
numerous, as both groups are known to be the foremost professionals in
food research and product development for the foodservice
industry. The RCA has been recognized as having set the standard
for Research Chefs, and has created a new food discipline,
Culinology(TM), which represents the marriage of
culinary arts and food
technology. The alliance will provide a platform for exchange of
ideas and ideals, thoughtful exploration of our similarities and
differences, and respectful examination of all points of view.
**link
to RCA website: www.researchchef.org.
Jennifer Diamond, RCA Member and former IFT Foodservice
Division Liaison, and Jeffrey Cousminer, RCA President Emeritus and IFT
Member, have written about this alliance on the RCA website, with a
link to the Division site.
Chair
–
2-year
term
Stephanie Struble (exp. 8/31/11)
Director of Brand Development
Zaxby's Franchising, Inc.
1040 Founders Boulevard
Athens, GA30606
(706) 433-2275;FAX (706) 433-2276
e-mail: SStruble@zaxbys.com
Chair-Elect
–
2-year
term
M. Margaret Barth (exp. 8/31/11)
Chief Technical Officer
Responsible Source
350 Berkshire Drive
Lake Forest, IL60045
(847) 363-2601
e-mail: mbarth@responsiblesource.net
Past
Chair – 2-year term
Gideon Zeidler (exp. 8/31/11)
University of California
Cooperative Extension
138 Highlander Hall
Riverside, CA92521
(951) 827-5038;FAX (951) 827-5091
e-mail: Gideon.Zeidler@UCR.EDU
Newsletter
Editor
/
Webpage
Editor
O. Peter Snyder, Jr., Ph.D.
Hospitality Institute of Technology and Management
670 Transfer Road, Suite 21A
St. Paul, MN55114 (651) 646-7077;FAX (651) 646-5984 e-mail:osnyder@hi-tm.com
web site:http://www.hi-tm.com
Student
Representative
Darryl Holliday
Ph.D. Candidate / Graduate Assistant
Department of Food Science
Louisiana State University
111 Food Science Building
Baton Rouge, LA 70806
(225) 578-5207; FAX (225) 578-5300
CELL (225) 329-9759
Members
at Large—2-year term
Linda K. Halik
(exp. 8/31/10)
Director of R&D/QA
United Citrus Products Corp.
244 Vanderbilt Avenue
Norwood, MA02062
(781) 769-7300 x 314;CELL (508) 353-4531
FAX (781) 769-9492
e-mail: lhalik@aol.com
John R. Randall
(liaison) (exp.
8/31/10)
President and General Manager
Penford Food Ingredients Co.
7094 South Revere Parkway
Centennial, CO80112-3932
(303) 643-1688;FAX (303) 649-1700 e-mail: jrandall@penx.com
Anju Rao (exp.
8/31/10)
Program Manager, NAFS-Premium R&D
Campbell Soup Company
1200 Merrill Creek Parkway
Everett, WA98203
(425) 407-6562;FAX (425) 407-6585
e-mail: anju_rao@stockpot.com
The
Foodservice
Division
collaborated
on
two
symposia
and
presented
three poster topics.
SYMPOSIA
1. Breakfast
is more than
timing: Research shows the importance of high-quality protein in the
breakfast meal
2. Botanicals:
Processing
impacts
and
bioavailability
issues\
POSTER
SESSIONS
1.
Discriminative validation of a consumer
knowledge scale regarding microbiological risk of practices in
restaurants
2. Attitudes
of consumers regarding the private food
safety certification in restaurants
3. The
construction of standard
operating procedure to evaluate the environmental impact of food and
beverage service industries
2009
IFT Annual
Meeting + FOOD EXPO®, June 6-10, Anaheim, California
The
Foodservice
Division
presented
five
symposia,
some
in
collaboration
with
other
divisions, and three poster topics.
SYMPOSIA
1. Mind mapping
the way to new menu item development (for summary and photos, click here).
2. Food safety
priorities and research needs for retail and foodservice in the next
five years
3. Water
sustainability: Local and global solutions for water quality and
conservation
in the produce supply chain from farm to fork (to purchase an audio
recording, click here)
AND
4. Water and food safety: Technology innovations to reduce water
contamination
risk across the produce supply chain, farm to fork
5. Science-based
actions that consumers and other food handlers can take to improve
fresh and
fresh-cut produce safety
POSTER
SESSION
1. Strength of
attachment and survivability of bacteria on different fabric materials
used to
make food handler’s over-coats
2. Features of
unconstrained type approval of quality systems at enterprises of food
industry
and hospitality
3. Effect of Hot
Water Cooking and Holding on Composition and Yield of Ground Beef
Patties
2008
IFT Annual Meeting + FOOD EXPO®, June 28-July 1, New Orleans,
Louisiana
As research topics are chosen and studies to validate
new,
innovative processes and products are completed, they will be posted to
the Foodservice Division website.
Comprehensive Reviews in Food Science and Food
Safety
(CRFSFS) and Journal of Food Science Education (JFSE)
are part of Journal of Food Science (JFS) family of
journals.
Offered as web-only journals, CRFSFS
publishes comprehensive, critical reviews on topics of current issues
in food science, technology and safety. Coverage includes
physical, nutritional and genetic, as well as many other
topics. Consider publishing your next comprehensive manuscript in
CRFSFS. Visit www.ift.org.
JFSE is unique in its field and offered
as a
web-only journal. The target audience is food science educators at
all levels. JFSE's primary goal is to educate and improve
instructional practices and result in more competent food science
personnel. Consider publishing your next educational article in
JFSE. Visit www.ift.org.
