Maryland Section IFT

Zoom Webinar on Upcycling: How to Valorize Waste Streams w/ Susan Mayer, CFS
2023-01-12 19:00 - 20:30 UTC | MD
Upcycling: How to Valorize Waste Streams
presented by Susan Mayer, CFS
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Valorization, or upcycling, turns waste streams into higher-value ingredients and products. Many food companies want to either valorize waste streams or include valorized ingredients in their products. But where to start? This talk will provide an overview of how to valorize waste streams and review some examples.
About the Speaker Susan Mayer, CFS:
As RTI Innovation Advisors’ technical food and agriculture industry lead, Susan Mayer combines problem-solving, strategic, and communication skills on projects and initiatives for ingredient and consumer product companies. Previously, Susan spent over 25 years managing product development, sensory evaluation, and quality system groups for food companies. Susan has an M.S. in Foods from the University of Maryland, College Park, and is a Certified Food Scientist. She also teaches social entrepreneurship at Rowan University.

Maryland Section IFT Holiday Party!
2022-12-08 18:30 - 21:30 UTC | La Cuchara, 3600 Clipper Mill Road, Baltimore, MD, 21211, United States
2021 holiday party attendees!

Maryland IFT Aquaculture and Seafood Excursion
2022-08-06 11:00 - 15:00 UTC | MD
Join MD IFT for aquaculture tours, lunch, and networking opportunities! Stay tuned, more details to come!

Selenium and Mercury: The Story in Fish
2022-07-26 18:00 - 19:00 UTC | MD
Dr. Nicholas V. C. Ralston will be giving a seminar on environmental and epidemiological risk assessments.
Join us for an informative and educational session to learn more about the impact of selenium and mercury in fish.
Click to Register!

Italian Cheesemaking Workshop with Artisan Pizza and Filled Pasta Making
2022-04-28 18:00 - 20:00 UTC | McCormick Technical Innovation Center, 204 Wight Ave, Hunt Valley, 21031, United States
Chef Gabby Quintana will be leading an Italian cheesemaking demonstration with artisan pizza and filled pasta making. We will be making ricotta and mozzarella then topping artisan pizzas and making ravoili with our homemade cheeses. Come prepared to network with local food science professionals while learning about Italian cuisine and maybe even winning a bottle of wine in a raffle!
Full dinner will be provided:
$20 IFT Members
$25 Non-IFT Members
$10 Students
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Exciting Advances in Controlled Environment Agriculture Ensuring Local Access to Nutritious, Safe Food
2022-02-24 12:00 - 13:00 UTC | MD
Join Maryland IFT for an exciting lunch and learn with our featured speaker John Erwin!

John Erwin is an environmental physiologist whose research focuses on temperature stress physiology and environmental control in controlled environment agriculture systems. He received degrees from Delaware Valley College and Michigan State University. He was a faculty member at the University of Minnesota for 30 years and is now a Professor in, and Chair of the Department of Plant Science and Landscape Architecture at the University of Maryland – College Park. He has a production consulting business and currently works with vegetable and ornamental growers in CA, TX, CO and FL, as well as LED lighting producers. Recently he was appointed to the US Secretary of Agriculture’s advisory committee on Urban Agriculture and Ag Innovation.

Virtual Fall Trivia Night
2021-10-28 19:00 - 20:00 UTC | MD
We will have 2021 officer introductions, networking opportunities, and of course, fall and fall food-themed trivia!
3 rounds of Fall-themed questions – one fall food round with small prizes after each round
Costume contest for IFT Members – audience choice receives a prize. feel free to invite your household to join in too!
This will be an individual game of trivia, so each individual who registers will receive links to join the zoom call and forms to submit their trivia answers

The Great Guinness Gathering!
2021-08-28 13:00 - 18:00 UTC | Guinness Open Gate Brewery, 5001 Washington Blvd, Halethorpe, MD, 21227, United States

Lunch & Learn: Getting Started with Rheology for Foods and Beverages
2021-06-03 12:00 - 13:00 (America/New_York) | MD
Webinar Details:
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Are your products delicious? How can you measure creaminess or the wobble of a jelly? How does temperature affect processing, does it really make things better? How do I improve the thickness of coating? Rheology impacts all of these key attributes and behaviors of foods and beverages but can be a minefield of complicated maths and arcane academic language. In this webinar we will help attendees skip to the best bits of rheology that they can use immediately to start solving their problems.
We will explain fundamental ideas that you can observe in day-to-day products, such as why non-Newtonian behavior is great for stability and spreadability. We’ll highlight some potential pitfalls when it comes to material characterization, how to avoid them, and also some useful tips and ideas about how to get the most from your own equipment.
The webinar is designed for all levels of technical capability, whether you are a rheometer user or someone who needs to interpret or present data, or simply looking for the right language to describe texture for your products, there is something in here for everyone.

The Importance of Understanding and Managing Residual Food Safety Lists
2021-05-06 19:00 - 20:00 UTC | MD
Our Featured Speaker
ROBERT L BUCHANAN Ph.D.
PROFESSOR EMERITUS, DEPARTMENT NUTRITION AND FOOD SCIENCE AND CENTER FOR FOOD SAFETY AND SECURITY SYSTEMS
College of Agriculture and Natural Resources University of Maryland College Park, MD, USA
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Dr. Buchanan is a Professor Emeritus of Food Safety in the University of Maryland Department of Nutrition and Food Science and was the first Director of the University’s Center for Food Safety and Security Systems. He received his B.S., M.S., M.Phil, and Ph.D. degrees in Food Science from Rutgers University, and post-doctoral training in mycotoxicology at the University of Georgia.
He has had almost 50 years of experience teaching, conducting research in food safety, and working at the interface between science and public health policy, first in academia, then in government service in both USDA and FDA, and most recently at the University of Maryland. His scientific interests are diverse and include extensive experience in predictive microbiology, quantitative microbial risk assessment, microbial physiology, mycotoxicology, and food safety systems. He has published extensively on a wide range of subjects related to food safety and is one of the co-developers of the widely used USDA Pathogen Modeling Program.
Dr. Buchanan has served on numerous national and international advisory bodies including having served for 21 years as a member of the International Commission on Microbiological Specification for Foods, as a six-term member of the National Advisory Committee for Microbiological Criteria for Foods, and as the U.S. Delegate to the Codex Alimentarius Committee on Food Hygiene for a decade.

VOTE NOW!
2021-04-19 08:00 - 2021-05-03 18:00 UTC | MD
Our Section Bylaws have been updated and will be up for a vote to approve from April 19th to 5:00 pm CST on May 3rd. Click below to access the PDF to review!
Click here to review our updated Section Bylaws!
Click here to vote now!

Elections Run 4/19 – 5/3 – Ballots opened at 9am CT on 4/19 and will close automatically on the 5/3.
Username = member number, pass = last name.
Communications from IFT will include 3 emails

Ballots opened on 4/19 we sent a mass email
Direct emails will go once from VoteNet to individuals
Finally, one Last Chance reminder will be sent on 4/29

Seafood By-product Utilization: Looking at an old problem through a new lens
2021-04-01 19:00 - 20:30 UTC | MD
Christina Mireles DeWitt, PhD is the Director of the Seafood Research and Education Center and Interim Director of the Coastal Oregon Marine Experiment Station as well as a professor in the Department of Food Science & Technology at Oregon State University
Dr. DeWitt’s current research is focused on improving seafood quality, safety and utilization and will be talking about her work on concentrating ingredients such as proteins from seafood by-products to utilize in various food products.
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"SunSweet - Exploring Functional uses and Benefits of the Amazing Plum"
2021-03-04 19:00 - 20:30 (America/New_York) | MD
Chef Rich Perez CEC AAC, of SunSweet will be preparing:

Sautéed Chicken Breast with fresh Plum in it. With a roasted asparagus and a Red pepper mashed.
Finished with a Smoky Pepper Sauce
We will be exploring All the Functional uses and Benefits of the Amazing Plum.

RSVP for this virtual Webinar

"FDA Evolution since FSMA ": a Q&A with Michael Landa and Ricardo Carvajal
2020-11-05 19:00 - 20:00 (America/New_York) | MD
RSVP Here!
