Chicago Section IFT Kick Off Dinner Meeting · Your Chicago Section IFT Program Committee is honored to be able to host Dr. Mary Wagner, General Manager / Chief Technology Officer

Chicago Section IFT: The First Section

INSIDE THIS ISSUE

September Meeting Speaker Bio

2

September Dinner Meeting Details

2

Communication Committee

2

Message from the Chair

3

2009-10 Officers & Committee Chairs

4

Suppliers’ Night 2009 Info

5

CSIFT Golf Outing 6

University of Wisconsin Program

6

2009 CSIFT Programs

7

WIFT Golf Outing 8

Young Professionals Evening @ Ravinia

9

Section of Excellence Award

9

EXCOM Minutes 10

Employment/ Job Seekers

11– 12

Welcome New Members

12

Dinner Meeting Res-ervation Form

13

SEPTEMBER 2009 VOL. 28 , NO. 1

Health & Wellness: How Flavanols Can Help You Perform Your Best! Your Chicago Section IFT Program Committee is honored to be able to host Dr. Mary Wagner, General Manager / Chief Technology Officer of Mars Botanical as our September Dinner Meeting speaker. Mars Botanical is a world leader in research involving flavanols, naturally occurring plant compounds or phytonutrients.

As a newly established division of Mars, Incorporated, under Wagner's leadership, Mars Botanical continues to build on its 15 year heritage of scientific leadership related to the study of cocoa flavanols - the phytonutrient in cocoa that has been

widely studied for its vascular benefits, which hold tremendous potential for reducing cardiovascular disease risk.

The mission of Mars Botanical is to further develop leading edge science and technologies in the field of phytonutrients with the goal of creating new plant-derived products aimed at improving human health, and do so in a sustainable way that helps both farming communities and their local environments.

Recent data from clinical studies in humans associate the intake of dietary flavanols, phytonutrients found in cocoa, tea grape and certain fruits and vegetables, with tangible cardiovascular health benefits.

With nearly two decades of research, Mars Inc., has focused their cocoa flavanol (CF) research at 3 areas: 1. The role of agricultural practices and post-harvest processing in the context of high CF cocoa manufacture, 2. The chemical analysis, as well as the biomedical properties of cocoa flavanols and 3. The development of CF-containing ingredients and food products.

To advance the knowledge in the area described, Mars Inc. is globally collaborating with various internal as well as academic partners. More than 100 peer-reviewed scientific pa-pers, and approximately 30 patents were published as a result of this work.

Of particular interest in the context of diabetes are recent findings that demonstrate that the dietary intake of CF improves nitric-oxide dependent vascular function in various populations at risk of cardiovascular disease.

Chicago Section IFT Kick Off Dinner Meeting Monday, September 14, 2009, 5:00 pm

Mike Ditka’s of Oakbrook Terrace Two Mid America Plaza—Route 83 & 22nd Street, Oakbrook Terrace, IL 60181

(630) 572-2200 Registration is Limited to 100 Guests

Dr. Mary Wagner

Phone: 630.916.4960 www.ChicagoIFT.org Fax: 630.889.0845

Page 2 September 2009

September Dinner Meeting Speaker Bio Dr. Mary Wagner

Mary Wagner is the General Manager/Chief Technology Officer for Mars Botanical, a division of Mars, Incorporated, founded on developing and marketing healthy components from cocoa called flavanols. Prior to joining Mars Botanical, Wagner was the Chief Technology Officer for E. & J. Gallo Winery, a global, privately held company, headquartered in Modesto, Calif., which produces and sells more than 30 table, sparkling, beverage, dessert and fortified wines and distilled spirits. Wagner was also previously Vice President of Research and Development and Quality and Regulatory Operations for Gorton’s, a subsidiary of Unilever and formerly a subsidiary of General Mills, Inc. Wagner is active in several professional societies, on regulatory committees and in community projects. She is past president and treasurer of the Institute of Food Technologists. She has also authored and co-authored several publica-tions. Wagner has a B.S. in Bacteriology, an M.S. in Food Technology from Iowa State University and a Ph.D. in Food Sci-ence from the University of Minnesota.

Schedule 4:00 - 5:00pm EXCOM Meeting 5:00—6:00pm Social Hour with Cash Bar and Hors D’oeuvres 6:00pm Dinner served 7:00pm Speaker & Presentation

Directions

Ditka’s is located on the northwest corner of Route 83 & 22nd street, across the street from the Oak Brook Center. Take I 294 or I 290. Exit I88. Stay right and merge onto Roosevelt Rd. Take Roosevelt to Route 83 South. Mid-America Plaza will be on the right side of the street.

.Menu Hors D’oeuvres include Artichoke Parmesan

Crostini, BBQ Chicken Quesadillas, Avocado Rolls, Tomato Bruschetta, Veggie & Cheese Platters.

Choice of “Da Pork Chop w/ Mashed Sweet Potatoes & Asparagus or Pesto Penne Primavera or Self Sustainable Whitefish w/ Asparagus, Rice & Crispy Shallots.

Mixed Green Salad Flourless Chocolate Cake with Vanilla Ice Cream

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 participating in a LinkedIn professional networking group. As a member you should have received an invitation 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 opportunities to network and exchange information. Susan is also looking for committee members! If you are interested in joining the Communication Commit-tee and sharing ideas on how to better communicate with our membership, contact Susan Nielsen at [email protected].

Diane Dawson, Chair


I am very honored to be serving the membership of The Chicago Section Institute of Food Technologists as Chair for the 2009-2010 year. I want to thank Past Chair, Anna Lovis, for her dedication to the Section, and for her many hours of help. As we begin our new year, I wanted to review our Section’s mission with everyone. That mission is: To serve the Chicago Section IFT by providing educational opportunities for members and future members by:

Increasing awareness of the vital role of food science in everyday life; Supporting causes to advance the profession; and Providing a forum for the exchange of ideas, knowledge and information

Your officers, executive committee, chairs, and committees are working very hard to achieve this mission. Our speakers at our monthly meetings educate us on topical issues affecting the food industry. The Tan-ner Lecture recognizes research on unique technology in food science which has impacted the food industry. To advance the profession, we award several scholarships to students pursuing food science majors. As a sponsor of the IFT Foundation Fun Run at the annual Expo, we also contribute to national scholars. We also host a very popular Student Night, where we provide mentoring sessions, mock interviews, and resume writing. Our Young Professionals create their own events and advance the profession, of those with ten years or less experience in the industry. Our Suppliers’ Night Expo and Innovation Now! Forum provides a forum for the exchange of ideas, knowledge and information. As does our newly launched LinkedIn Site (check it out)! As you can see, all of these events support our mission. In addition, CSIFT offers social networking at our annual Golf Outing, our social hour at the Suppliers’ Night, and our Holiday party. This Chair invites you to get involved this year. There really is something for everyone. And for those who know me, we will have some fun along the way! I welcome all of your comments and can be reached at [email protected] Best regards, Diane Dawson Chicago Section IFT Chair

Page 3

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

September 2009



Current Section Committee Chairs (2009—2010) Audit Committee Tom Gush [email protected] 630-365-9649

Awards Committee Anna Lovis [email protected] 630-784-0432

By-Laws Mona Reinhard [email protected] 847-649-3866

Career Guidance Terri Cummings [email protected] 217-244-4405

Education Committee

CFAR Nathan Matusheski [email protected] 847-646-3444

Communications Susan Nielsen [email protected] 847-738-1552

Directory Bill Becht [email protected] 630-322-9622

Employment Gary Willis [email protected] 708-214-6689

Finance Luci Landberg [email protected] 630-655-0338

Golf Outing Mike Hosler [email protected] 630-941-8554

Historian (None at this time)

Hospitality John Chambers [email protected] 773-706-9430

House Jan Miller [email protected] 262-250-0861

Long Range Planning Dean Duxbury [email protected] 630-834-5256

Membership John Schuette [email protected] 847-381-1980

GAC Committee Linda Perucca [email protected] 847-646-3821

Pat Sullivan [email protected] 630-455-9906

Minuteman Jim Anderson [email protected] 708-579-5050

Newsletter Dean Duxbury [email protected] 630-834-5256

Sue Monckton [email protected] 630-784-0708

Nominating Anna Lovis [email protected] 630-784-0432

Program Pam Vaillancourt [email protected] 206-510-0400

Scholarship Mike Wanous [email protected] 847-714-9527

Dr. John Budin [email protected] 847-645-7361

Supplier’s Night Joe Stout [email protected] 630-258-8188

Tanner Lecture Zuoxing Zheng [email protected] 847-646-3388

Young Professionals Dayna Syperek [email protected] 773-304-8807

Chicago Section IFT 2009-2010 Officers

Chair Diane Dawson [email protected] 630-574-8100

Chair Elect Pam Vaillancourt p,[email protected] 206-510-0400

Past Chair Anna Lovis [email protected] 630-784-0432

Secretary Jennifer Padilla [email protected] 773-517-7028

Treasurer Uwe Nienaber [email protected] 847-646-4623



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: Rejen 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 using 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

Second Annual Golf Outing a Great Success!

On Tuesday, August 11, over 170 golfers spent a wonderful day golfing at White Pines Golf Course in Bensenville, IL. We wanted to thank our golf committee chairs: Mike Hosler and John Fenstermacher as well as the many volunteers and sponsors who made it all possible. A BIG THANKS to our sponsors!

QualisoyQualisoyQualisoy---Gold SponsorGold SponsorGold Sponsor Skidmore SalesSkidmore SalesSkidmore Sales---Silver SponsorSilver SponsorSilver Sponsor

Aerotek ScientificAerotek ScientificAerotek Scientific---Bronze SponsorBronze SponsorBronze Sponsor


Edlong Dairy Abelei Flavors

Arro Corporation Barry Callebaut

Best Vantage Bontoux

ButterBuds Foods Caravan Ingredients Cereal Ingredients

Chicago Sweeteners

Citrus and Allied Essences Ltd. Creative Food Ingredients

DairiConcepts Dempsey Corporation

Ed Miniat International Dehydrated Foods, Inc.

International Fiber Corporation Mission Flavors

Sethness Greenleaf TIC Gums

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 [email protected] or visit http://www.uwrf.edu/foodscience/foodmicrosymposium/Foodmicro.html


Your 2009 CSIFT Program by Pam Vaillancourt

Hello Chicago Section Members:

It gives me great pleasure and honor to be elected by you as your 2009-2010 Chicago Section Chair-Elect. I wel-come this opportunity to serve you for this term. First, I would like to extend my heartfelt thanks to Anna Lovis, our Past Chair for her leadership in and commitment to driving the growth of our Section, and Diane Dawson, our Chair for her guidance and support as we begin the new IFT year.

Are you aware that the Chair Elect is also the Program Committee Chair? The Program Committee is charged with finding exceptional speakers with stellar content. I would like to thank my current Committee Members for the work completed to date and for the continued effort that we will exert for the entire 2009-2010 year! Current Com-mittee Members:

Ms. Jennifer Lee, PepsiCo-Chicago Mr. Dave LeVally, Mays Chemical Dr. Anand Rao, Fonterra (USA), Inc.

Our kick-off event, on September 14th is going to be a dynamic meeting – full of the excitement of being our first meeting of the year with one of IFT’s Past Presidents, Dr. Mary Wagner. You can read more about her and her topic under our Section Meeting notice.

October 12th is going to be an IFT/RCA joint meeting and the plans are well on their way. Myself being origi-nally from the Pacific Northwest and October being Salmon season, we are going to have a meeting where you’ll learn all about Salmon – their harvest/farming, use in food applications, a filleting demo, and their Organoleptic qualities from a sensory perspective. You won’t want to miss this event!

Our Suppliers’ Night is November 11th. This event is free to all registered members and is our major annual fund raiser. The funds raised allow us to provide scholarships to several local food science college students and to par-tially subsidize other activities and meetings. We are hoping to have over 400 vendors participate during the event. In addition, we will have the Innovation Now! Forum again this year with the opportunity to learn from industry experts’ information on their ingredients. This event occurs prior to Suppliers’ Night. Additional information is on our website and will be in our October newsletter.

Mark your calendars now. Join us for some cheer at the December Holiday Meeting on December 14th at a festive venue. More details to follow.

What to look forward to from CSIFT when we roll into 2010? More great programs – technical topics & some pro-grams with other topics, the Program Committee is working on these now…if you have any ideas, or would like to submit a comment or a suggestion, please email me at [email protected].

Finally, I encourage and welcome all our Members to take on an active role in participating and contributing to the success of our Section.

Thank you and all the very best in the coming year.

Monday, September 14, 2009 Ditka’s Oakbrook Terrace Two Mid America Plaza Oakbrook Terrace, IL 60181

Topic: Flavanols

Monday, October 12, 2009 Place: Kendall College Topic: Salmon & Food Applications


Wednesday, November 14, 2009 Suppliers’ Night 2009 Stevens Convention Center Rosemont, IL 60018




4th Annual Golf Outing and Dinner

to benefit Wisconsin IFT’s scholarship fund September 15, 2009 Western Lakes

Golf Club, Pewaukee, WI

When: Tuesday, September 15, 2009

Schedule: 11:30 am Registration 12:00 pm Italian lunch buffet, and free range balls 12:30 am Shotgun start for golfers 5:30 pm Social Hour with hors d’oeuvres and cash bar 6:30 pm Dinner Buffet 7:00 pm Announcements, contest winners, and presenter TBA

Where: Western Lakes Golf Club Just 23 miles west of Milwaukee, Western Lakes W287 N1963 Oakton Rd. is an easy drive from Madison, Chicago, Beloit Pewaukee, WI 53072 and other surrounding areas.

(262) 691-0900 Hole Prizes: Closest to the Pin Longest Putt

Longest Drive – Men’s Longest Drive – Women’s Winning teams (lowest handicapped team scores)

Team Assignments: If you have a team assembled, please indicate the team members on the registration form. Oth-erwise, we will assign you to a team. Please include your handicap on the registration form.

Not a golfer? Not a problem! Come to the celebration social hour and dinner! Join your fellow WIFT members and friends for great food, networking, and a preview of the year’s coming events!

Cost and Deadlines: Checks should be made payable to WIFT (see Registration Form). Prepayment is required for all events. Registration form and payment Fee must be received by: Early bird golf, lunch, and dinner ......................$100 August 28, 2009 Golf, lunch and dinner .........................................$135 September 8, 2009

Dinner only (includes hors d’oeuvres) .............$40 September 8, 2009

Questions? Call Hondo Dammann at (715) 389-5956 or [email protected]

Sponsorships available: Gain priceless exposure for your company – not to mention a nice tax deduction! Sponsor-ships benefit our future employees and colleagues through the WIFT scholarship fund. Call Jan Miller at (262) 250-0860 or Caryl Beal at (920) 485-0232 or go to the WIFT website for information at http://www.ift.org/sections/wisconsin.

Menus: Golfer’s Lunch Dinner Italian Buffet: Grilled Italian Dinner Buffet: Saz’s Famous Barbecue Ribs, Sausages, Meatball Subs, Chef-Carved Round of Beef, Chicken Peppers, and Onions, Pasta Marsala, and a Variety of Salads and Salad, Baked Beans, Potato Chips, Vegetables. Vegetarian option available Provolone Cheese, Pepperocini upon request with registration.



The CSIFT Wins the 2007-2008 Section of Excellence Award!

The Chicago Section has been selected as an IFT 2007-2008 Section of Excellence award winner. This award merits outstanding leadership in reaching out to the food science community and providing meaningful programming for members.

IFT recognizes that CSIFT's efforts have gone above and beyond IFT’s baseline standards. Congratulations go out to Dan Best, Chair of CSIFT for the 2007-2008 year, Officers, EXCOM Members, and Committee Chairs for all of their personal involvement as leaders in our Section!

Young Professionals Evening At Ravinia

The Chicago Section Young Professionals gathered on picnic blankets and camping chairs for a casual eve-ning filled with food, drinks, networking, and the catchy tunes of Steve Miller Band at Ravinia on July 17th. There was a great turnout despite the chilly, wet weather, and Ravinia provided a casual atmosphere for YP's to get to know each other. A special Thank You goes to Cathy Beyer for organizing the event!

September 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 or typed copy 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: [email protected] E-Mail: [email protected] E-Mail: [email protected] Reminder: October 2009’s articles will be due on Thursday, September 17. Thank you.

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 your-self) for a low, low price on a per monthly basis. Submit a business card or ready-to-print larger ads by September 17th for the October issue. Pay online www.chicagoift.org (shopping cart) and send your ad to [email protected]. Ads should be in jpg or pdf format.

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



Chicago Section IFT Executive Committee Minutes Date: Monday, May 11, 2009, 4:00 – 5:00pm

Place: Café La Cave, Des Plaines, IL

Attending: Jennifer Padilla, Uwe Nienaber, Anna Lovis, Diane Dawson, Dean Duxbury, Marty Roth, Linda Perucca, Dan Best, Krista Ruhnke, David LeVally, Joe Staackmann, Joe Stout, Len Ciani, Luci Landberg, Glenn Copernick, Vijay Arora, Sue Monckton, Pamela Vaillancourt, Laura Flores, Stanford Wollel, Mike Wanous, Matt Hutchinson, Barbara LeeBudon, Bob Raynor, Laura Colby

Call to Order Anna Lovis Meeting called to order at 4:10 PM

Approval of Previous Minutes Jennifer Padilla

A motion was made to approve the April 2008 minutes. The motion was seconded and approved.

Treasurer’s Report Uwe Nienaber 1. Discussed upcoming CD and reallocation of those funds. 2. Discussed Debit Card being secured and ready for use. 3. Discussed the need to pay scholarship and where the funding will come out with

Finance Update Report Luci Landberg

1. Finance committee will be contacting committees to understand future budgeting needs for the 2009-2010 year, to be voted on in September.

2. Discussed that we are down $1500 in membership dues going from 18K to 16.5K. 3. House Committee closed the year in budget. 4. Website was over budget this year—but it will be a one time occurrence. 5. We are seeing more credit card charges due to the number of people paying online, looking into lower rates to be utilized for

this purpose.

Chair-Elect Report Diane Dawson 1. Pam Vaillancourt discussed the strategy for programming for the 2009-2010 year. 2. Diane Dawson will be contacting committee chairs to identify who will be staying on for another term. 3. The Programming committee is putting out surveys to identify potential speakers and desired topics for speakers for the

next term. Top-of-the-Agenda Business

Nominating/Awards Dan Best 1. Service Award was announced and will be presented to Matt Hutchinson at the May Dinner Meeting.

Auditing Tom Gush 1. Passed with Quorum to outsource our external audit to Picker and Associates, who came in as the lowest bidder. 2. 5K was budgeted for this external audit.

Golf Outing Mike Hosler 1. Currently we have 24 golfers registered, 2 sponsors and are doing well and ahead of last years numbers.

Directory Bill Becht 1. New directory was distributed to EXCOM committee. 2. Bill has signed on to be chair for the committee for the 2009-2010 term. 3. We made a profit on the directory due to high advertiser support.

Suppliers’ Night Joe Stout 1. We are currently at 368 booths registered which is 86% higher than we were this time last year before Suppliers’ Night.

We attribute this to new process and ease of online registration. 2. Submitted Suppliers’ Night Meeting Minutes for review by committee. 3. Innovation Now: There has been changing in leadership for this year. Jennifer Padilla and Pam will assist but cannot

take charge due to other commitments. Have recruited the new people to chair the event. LRP- Strategic Plan Cost Estimate Dean Duxbury

1. Presented Scope of Work outline for Survey and Analysis Reasoning is due to membership being down and assess-ing and creating a strategy to move forward.

2. This would be done in the summer with the results being done in the summer of 2009 to be ready for the executive committee by fall 2009.

3. Motion made to approve $5450 to conduct this survey, motion was seconded. All in favor and approved. Scholarships Mike Wanous

1. Four applicants for Streitelmeier Scholarship, three were chosen who are using the funding for the IFT National Meet-ing. They will be reporting back their experience to the committee.

IAMI Report Lynnda Nelson 1. IAMI report submitted with no questions.

Committee Reports: Meeting Adjourned: 5:00pm

No Additional Reports


September 2009

Lisa Ruhland Dave LeVally NEWLYWEDS FOODS MAYS CHEMICAL COMPANY Phone: 773-292-7509 Phone: 847-949-4433 Fax: 773-292-7643 Email: [email protected] Email: [email protected] Linda Perucca Gary Wills KRAFT FOODS NORTH AMERICA INC REGAL FOOD INGREDIENTS Phone: 847-646-3821 Phone: 708-214-6689 Email: [email protected] Email: [email protected] 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.

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 selling flavors & flavor concepts and delivery systems. Assist in developing sales strategies to satisfy business plan objectives as well as to maximize sales. 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: 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 target market

of Human Nutrition. Requirements: MS degree in food science, chemistry, chemical engineering, 3 yrs. experience, overnight travel.

I. PHARMA TECHNICAL SALES REP: Provide pre-sale & post sale technical 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.

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

SENIOR CONSULTANT: R&D/Consulting organization focusing n the confection, food, bakery, snack food & pharmaceutical market. Ideal

(Continued on page 12)

CSIFT EMPLOYMENT COMMITTEE NEWSLETTER

Page 11


September 2009 Page 12

K. SENIOR CONSULTANT: R&D/Consulting organization focusing n 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.

L. TECHNICAL SUPPORT/APPLICATIONS: R&D/Consulting organization focusing in the confection, food, bakery, snack food, & phar-maceutical 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 pro-grams 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 requires 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 ingredient organization. Maintaining and growing current business. Requirements: Min. 4 year degree. 5 yrs. selling exp. w/proven track record. Tech. degree a plus. P. BUYER/PLANNER: Seasoning company searching for individual experienced in purchasing, inventory control and Microsoft Excel. Q. 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.

JOB SEEKERS

Any Chicago Section member searching for a new employment opportunity may contact one of the members of the employment committee above to place an ad under our Job Seekers section.

Myles Aydelotte Wolf Search Solutions Olivia Klose David Michael & Co Inc Steven Bautista Del Monte Foods Meredith Kopelman Marendave Foods Lily Benner Catrina Leatherwood Taste the World in Cincy Ariel Cavazos Florin Macarie Momence Packaging Diane Chewning Scholle Custom Packaging Janet McLean Diageo David Cooper ODW Logisitcs Carol Meyers Edgar A. Weber & Co. Dustin Corlett Fumigation Services & Supply Erin O'Harrow Chr. Hansen Richard Crawford Geezers LLC Temitayo Oluwalogbon Kathleen Da Cunha Myra Onesimus Unilever Foodsolutions Brian Dahlman Domino Foods, Inc. Shantala Pamarthi IL Institute of Technology Andrea Dalough Rosa Regalado Palsgaard Inc. Mary Druyan Broad Spectrum Comm. Iris Sanchez Steven Fields T F Processors Inc James Savage Mary Fleming Jonathan Scannell Custom Drying Solutions Susan Forsell McDonalds Corp Heather Schnitzler Aerotek Scientific Dinah Fuentes Ed Miniat Inc Jaime Scholl Barry Callebaut USA Michael Glass Morre-Tec Industries, Inc. Adam Schowalter FONA International Inc. Lisa Jablonski Kathleen Timperman Pepsico Yong-Su Jin University Of Illinois John Van Arsdale IEH Laboratories & Consulting Andrew Kaminski Anna Wollin Tasty Catering



September Dinner Meeting Reservation Form

Mike Ditka’s of Oakbrook Terrace Two Mid America Plaza, Route 83 & 22nd Street

Oakbrook Terrace, IL 60181 (630) 572-2200

Monday, September 14, 2009, 5:00 pm

To Receive the Discounted Rate, Reservations MUST BE RECEIVED by 5:00pm on Thursday, September 10th

Please register online at www.chicagoift.org OR

Complete the information below

Please choose your entrée: “Da Pork Chop”: $42 Members, $52 non-members, $21 Students & Emeritus

Pesto Penne Primavera: $42 Members, $52 non-members, $21 Students & Emeritus Self Sustaining Whitefish: $42 Members, $52 non-members, $21 Students & Emeritus

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

Email:______________________________________________________________ Phone:_____________________________________________________________ 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


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

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

Documents

Chicago Section IFT Kick Off Dinner Meeting · Your Chicago Section IFT Program Committee is honored to be able to host Dr. Mary Wagner, General Manager / Chief Technology Officer