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MEMBERSHIP INFORMATION
Membership Types- Ohio
Valley Section of the Institute of Food Technologists
Member
$20 per year, requires membership in National IFT
Student Member
$3 per year, requires membership in National IFT Student Association
Regional Associate $15 per year, regional membership in Ohio Valley
Section only (no national membership)
Membership forms available at: http://www.ovift.org/Join.asp
If you move or change companies, all permanent changes must be processed through the national office of IFT. Details are available by visiting the Member Center.
Temporary changes may be submitted to the Ohio Valley Section Secretary, Caryn Crawford, but these changes will only take effect locally.
We’re on the Web!
www.ovift.org
Please check frequently to see what is new and happening with OVIFT! If you have anything to be added to the website, please email Sandhya Sridhar; all comments and questions are welcome!
IFT Employment Information
IFT Career Center is free to job seekers, allowing them to post resumes online and view job opportunities. If you have questions, contact Nora Schabold (312-782-8424 ext. 220).
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October Event
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October OVIFT Meeting
Qualisoy
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Soybean Oil Solutions for Healthier Food Products
When: Thursday, October 21st, 2010
Time: 4:00 pm – 8:00 pm
Where: Franklin Park Conservatory (The Palm Room)
1777 East Broad St.
Columbus, OH 43203
Cost for Talk & Dinner: Members $40, Non-Members $45, Student and Emeritus $20
Robert Reeves from QUALISOY will discuss the newly released high oleic soybean oil, which has increased flavor and oxidative stability compared to commodity oils. High oleic soybean oil offers both a trans free and lowered saturated solution for the food industry. This oil is particularly useful for snack food and frying applications. You will learn about increased oleic soybean oil fatty acid profiles, functionality and stability testing, food product applications, supply, and commercialization.
New soybean oils can also help food companies formulate delicious, long-lasting products with better-for-you ingredients such as omega-3 fatty acids, and with lower saturated fat. Mr. Reeves will also discuss how these new oils as they relate to hot topics such as the Dietary Guidelines for Americans and sustainability.
Robert Reeves is currently the Director of Public Affairs for QUALISOY, and until 2007, served as the president of the Institute of Shortening
and Edible Oils (ISEO). Prior to ISEO, Mr. Reeves was the director of the food and drug division of the Tennessee Department of Agriculture. Mr. Reeves has served on the QUALISOY Board since 1996.
Please register by October 18th. Dinner is included and there will be a door prize raffle for a Kindle™. Contact Valente Alvarez to register.
* Offering items to raffle off helps boost attendance to OVIFT events. If your business has items to donate, we would greatly appreciate it! Please contact Karen Rich.
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Upcoming Events
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November OVIFT Meeting
GOT SPICE?
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When: Thursday, November 18th, 2010
Time: 5:30 pm to 8:30 pm
Where: Midwest Culinary Institute
Cost: Members $40, Non-Members $50, Student and Emeritus $20
Got Spice?
Attendees will be challenged with a hands-on segment and competition, learn with a panel of speakers concerning spices and ethnic foods and finally have dinner and win prizes.
4:45pm - 5:30pm: Registration
5:30pm - 6:15pm: Spice Wars*
6:15pm - 6:30pm: Adjourn to Auditorium
6:30pm - 7:30pm: Presentation**
7:30pm - 8:30pm: Dinner and Prizes***
*Participants will be assigned into groups in the various kitchens and each group will be asked to create an ethnic spice blend which will then be topically applied to unflavored chips/puffs. The ethnic blend choices are: Latin American, Asian,
Mediterranean and Middle Eastern. Their products will then be collected and judged by the speakers for the evening.
**There will be three speakers/panelists, each presenting a short burst of content on the discussion of spices and ethnic food.
The topics are:
· Are Spices Safe?
· State of Ethnic
Convenience Foods
· A Chef's Perspective - Where Spice Blends Fall Short
***The speakers for the evening will judge the spice blend products and prizes will be awarded for the winners during dinner.
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Chicago Section IFT Suppliers’ Night 2010
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Chicago Section IFT Suppliers' Night 2010
When: Wednesday, November 10, 2010
Time: Noon to 5:30 pm
Where: Donald E. Stephens Convention Center- Rosemont, IL (Chicago)
Cost: FREE!
Over 450 companies will be present, showcasing new products and services.
This event will be followed by a social networking event. Enjoy complimentary appetizers and a cash bar.
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RCA Chicagoland Regional Event
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Are you looking for natural sweetener solutions?
When: 10/18/2010
Time: 5:30 - 8:30 PM
Cost: RCA Member $10, Non-Member $15, RCA Student Member $5 (student discount will reflect after you register), Non-Member Student $10
Where:
Kendall College (event will be held on the 5th floor in the Wood-Mode Auditorium - room 525)
900 N North Branch St., Chicago,
IL 60642, 866-667-3344
Foods of Québec presents: Do More with Maple!
Explore a new world of natural sweeteners made from maple including maple sugar, maple flakes and maple vinegar. The event will feature a tasting panel, cooking demo, and newly published information about using maple-based products in product development and food manufacturing. Online registration available through October 13. Click here to register.
Location: http://www.kendall.edu/about/directions-to-campus/
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Culinary Scholarship Fundraiser
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Fast Cars Fine Food
When: Thursday, October 14th, 2010
Time: 6:00pm until 9:00pm
Where: Porsche of the Village
4113 Plainville Road
Cincinnati, OH
45227
Cost: $50
Come join us for this amazing night as we help local culinary talent make their dreams come true. The students from The Midwest Culinary Institute at Cincinnati State, Cincinnati Job Corps, Great Oaks Vocational School
and The Art Institute will be working with area wineries, breweries and twenty Cincinnati
restaurants. They will be teaming up doing live cooking demonstrations, wine and cheese tastings and a silent auction. You can enjoy all of this, just by making a $50, tax deductable, donation per person. Plus, you can win a chance to be Sous Chef for the Night and cook with one of Cincinnati’s Celebrity Chefs.
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AROUND TOWN
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Cincinnati
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Cincinnati Chocolate Festival (Benefiting the Isaac M. Wise Temple Sisterhood)
When: Sunday, October 24th, 2010
Time: Noon to 5:00pm
Where: Mayerson JCC 8485 Ridge Road Cincinnati, OH
Cost: $5 (children 3 and under are free)
What could be better than a festival dedicated to chocolate? Come taste chocolate from over 24 vendors and watch celebrity chef demonstrations. There will be shopping, raffles, and children’s activities.
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Columbus
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All About Bacon –
October 22, 2010, 6:30 pm
Location: Sur La Table 3990 New Bond Street #236
Columbus,
OH 43219
Class format: Hands-On
Price: $69.00
Restrictions: Ages 18 and Older
Instructor: Brad Kovach
Bacon is beyond a doubt an all-time American favorite, but it's not just for breakfast anymore. In this class our instructor will show you how this amazingly versatile ingredient can add its rich touches to any meal. Everything's better with bacon!
MENU Bacon Tasting - Bacon Wrapped Dates - Spinach Salad with Warm Bacon Vinaigrette - Bacon and Eggs Potato Salad - Bacon Brownies
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OVIFT will post regional food or flavor industry related announcements, conferences, etc. Please send pertinent info (approx. 100 words or less) to Karen Rich. Deadline for announcements to be included in the next newsletter is Monday, October 25,, 2010.
Local Job Postings
Employers: OVIFT will post local food and flavor industry job openings in this newsletter for FREE (100 word max.). Each issue, this newsletter reaches nearly 1000 members, ranging in experience from students to thirty plus years in the industry! You may even avoid relocation expenses by finding someone locally. Please send pertinent info to Karen Rich. Deadline for announcements to be included in the next newsletter is Monday, October 25, 2010.
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