New Orleans, Louisiana

       

          New Orleans has a long and rich history with unique cuisine, and is also combined with a generous portion of classic southern hospitality -- this has made New Orleans one of IFT's favorite cities. The IFT Annual Meeting and Food Expo took place at the colossally sized New Orleans Morial Convention Center, which is surrounded wide variety of well-appointed hotels, and diverse entertainment options. New Orleans, or Nawlins, has been rebuilding since Hurricane Katrina struck in 2005, resulting in remodeled hotels, exceptional local restaurants, a newly renovated convention center, and a rejuvenated French Quarter. Nawlins is certainly famous for its longstanding tradition of Mardi Gras, an annual celebration in February whose date changes with the Catholic holiday Lent. NOLA was a great place to have a convention-- now enjoy these pictures and:

Laissez les bons temps rouler!

FMC Technologies (a Kraft supplier) hosted a Mardi Gras-
themed party at the Bourbon Cowboy! I was the only student
there and I enjoyed throwing beads for people passing by!
Thank you T. Nevling!

Classic New Orleans treat: A beignet (without the Cafe au Lait)
It's kind of like a donut, and you cover it with powdered sugar.
Especially famous at Cafe du Monde.

A gentleman from Firmenich (another Kraft supplier) took a
couple of Kraft employees to dinner at the Commander's Palace,
a five star dining experience with amazing food and drinks.
Thank you A. Giantonio!

A blueberry and lemon curd scone mmmmmm

They never miss the opportunity to impress the customer
with such a divine presentation. I wish it was my birthday!

A Carousel at City Park
Photo credit to Stacey Hirt :)

I had a fantastic time in New Orleans! 

Thank you Kraft Foods and IFT Feeding Tomorrow Scholarships for this unforgettable opportunity!

Also, thank you to FMC Technologies and Firmenich for the amazing dinners and parties!

IFT Annual Meeting & Food Expo 2014

From IFT AM&FE Webpage

   

     The best part of being a member of IFT is the opportunity to attend the Annual Meeting & Food Expo (AM&FE). Most people just say, "Are you going to IFT?". IFT is a huge convention for everything related to food science and takes place in different major cities each year, such as Las Vegas, Chicago, Boston, and New Orleans. 



 

Samples acquired from the Expo Floor. And E. coli (top right)

     More than 16,000 people attended this 4 day event — experts in R&D, product development, QA/QC, executive management, marketing, procurement, sales, and more — from industry, academia, and government. Part of IFT is seminars, research poster sessions, meetings, and various student activities. However, the most prominent part of the conference is the Food Expo, where industry suppliers showcase their latest and greatest innovations in the food industry. Whether it's a protein that can be added to clear beverages, new and bright natural colorings, or diverse savory meat flavors derived from vegetables, you are bound to be overwhelmed, inspired, and exhilarated by what the Expo floor has to offer. You'll walk in to the ENORMOUS expo, empty handed and wide-eyed, and leave educated, excited, and weighed down by a million food samples, business cards, and totebags with company names. It's amazing. 
 

A supplier for Shitake Cultivation!


 

Some of the UCD students @IFT -- We had about 20 total!!

       For students, IFT is a little different compared to industry professionals. It's like being a kid in a candy shop. You can meet professionals who currently work with a particular sugar you read about for FST100A, or a company that verifies free fatty acid content for olive oil Standard of Identity, like that one experiment in FST103L. You can see your textbook food science concepts scaled up to production, with new applications and outcomes. You'll find new flavors, new colors, and even completely new products that you could never imagine. And you can taste it all and have some to take home!! There are also a plethora of activities for students and new professionals that provide resources and opportunities to further improve their experiences in this field including: job interviews, career workshops, networking opportunities, student mixers, university receptions, and fun activities in the Student Lounge. As a new member of the Board for the IFT Student Association, I can already tell that students and new professionals are going to be supported more than ever in the coming years.

 

     On Sunday, June 22, I was honored with an award for the 2014 Evan Turek Scholarship and Internship at Kraft at the  Joint Divison Mixer for Nonthermal Processing, Food Engineering, and Packaging. I had the opportunity to meet many members of these divisions, as well as the other recipient of the Evan Turek Scholarship, who is interning for Mondelez for the summer. Pictured at the left is David Legan, a Principle Scientist in Ingredient Research, who conducts Preservation research to provide ingredient and process technologies that enable Fresher, Less-Processed offerings across multiple business units.

Another activity produced during this conference is the IFTSA/Feeding Tomorrow Fun Run and Walk. This early morning 5K run/walk is sponsored by many companies and the registration goes to support Feeding Tomorrow scholarships, like the Evan Turek Memorial Scholarship, and those received by Morgan Rease and Kelly Hutmacher, as well. Congratulations, Morgan & Kelly!!

IFT Annual Fun Run & Walk UCD Finishers! Race started at 6:15 AM!

Kraft Finishers and the Overall Winner (right) from Tarrytown, NY!

       As you can see from this post, there is a LOT that happens during this 4 day event --from seminars, workshops, mixers, sampling, presentations, fundraising, and interviews. All of these events are produced to benefit the IFT Members, students, and new professionals to make the connections, learn something new, and make an impact in the food industry for the betterment of the future. I highly recommend students to start saving money for IFT15 Chicago!! I'll see you there!

      Thank you to the IFT Board of Trustees, the IFT Board of Directors, the IFTSA Board of Directors, and all of those involved in making IFT14 so successful and such an amazing opportunity for me and students like me. It truly makes a difference and really solidifies the fact that Food Science is the best major and future career!!

The Project

Hat Doags

Each intern at Kraft is working on research project either to develop or improve a Kraft product. They could be modifying the viscosity of a cheese sauce based on consumer complaints, creating a new product for a line extension, studying new possibilities for ingredients in a dressing, or studying new ways to improve cost savings for a product.

OM Plant in Madison

     My project for the next 11 weeks is entirely classified, but I am allowed to say certain things (NDA contract). I feel like a secret agent for Kraft! My research will work with Oscar Mayer franks to modify texture and moisture. The first part of my internship will entail experiments with starch and the Oscar Mayer wiener formula, then I will get to scale up my product at the Oscar Mayer plant in Madison, Wisconsin! I'm excited!


OM Classic Commercial

IFT(SA)

If you are a food science student reading this blog, and you are not already a member of the Institute of Food Technologists, this post is dedicated to you!!!

The Institute of Food Technologists is an international organization to connect members of the Food Science industry to work together to provide each and every person on the planet with access to a safe, healthy, abundant food supply, both today and tomorrow. Members of IFT network, lead sessions, forums, and events to share, learn, and grow, transforming scientific knowledge into innovative solutions throughout the food system for the benefit of people around the world. IFT hosts the world’s largest annual food expo, and virtually, through publications and other resources, located in major cities such as Chicago, New Orleans, Las Vegas, and Boston. By serving as an independent voice for food science and a catalyst for change around the world, IFT educates a variety of audiences—from consumers and the media to the public policy community and government agencies. 

As a scientific society with vision, IFT is feeding the minds that feed the world.

IFT is such a unique organization that works to connect food scientists all over the world to make the world a better place. I don't know of any other organization like this organization that works like this one to improve the lives and opportunities for food scientists, as well as the world. Plus, food science is delicious. 

IFT also has a Student Association, which is the largest and most important community of students studying food science and technology. The career and leadership development opportunities are plentiful.

Just to name a few:

• Eligibility for IFT scholarships
• Opportunities to compete in competitions, including Product Development, College Bowl, Chapter of the Year, Undergraduate Research, Excellence in Leadership
• Your choice of the award winning Food Technology magazine or the Journal of Food Science
• The chance for funding, awards, and honors
• Opportunities to build your knowledge, experience, and leadership skills
• Access to the IFT Membership Directory and IFT Community online, with thousands of big names in food science and technology
• Ways to find a job using IFT resources and contacts, including the IFT online Career Center
• Serious savings on books, courses, and registration to the IFT Annual Meeting & Food Expo, the world’s largest food industry meeting and trade show
• Contacts. Peers and leading professionals who know the subject matter and the business of food science and technology

It's quite obvious that the benefits are rich and plentiful!!!! Membership for students is a mere $50.

JOIN TODAY

This information was taken directly from the respective IFT.org webpages.

The Cheesiest

    On Friday, I asked to assist a fellow intern with her research project involving Blue Box Macaroni and Cheese. Her project is classified, but I wanted to share that from 6 am to 2pm, we created 4 batches of cheese packets from scratch!! This is a childhood dream to be working in a lab coat, with lab equipment, to produce and process this famous product from start to finish!! The procedure is pretty complicated, but the taste is the cheesiest.


    On a separate but related note, I asked the Kraft colorist about why the ingredients use Yellow No. 5 & 6 (from ingredient statement), instead of a more natural plant-based dye. Her answer was that the appearance of the product (the actual color and the cling to the pasta) is completely different and unappealing to the consumer.


      The idea of aesthetics versus principle is not a new concept in the food systems. Another example of this concept is the idea of "pretty fruit" being chosen, while bruised or blemished fruit (with the same nutritional quality) get wasted. If consumers could sacrifice their idea that food must be perfect and trust the food system to produce quality foodstuffs, then there could be a shift in how many of our products come on the market, and decrease the amount of ingredients and processes used to modify color, texture, sauce cling, cooking time, etc. I hope we see some beta-carotene colored Mac 'n Cheese in the future! Just some food for thought. Comment below to start a discussion!

Chicago Food Tour

     On my second day at Kraft, they arranged an Intern Fun Day, which entailed a charter bus to Chicago to sample some of the famous and classic Chicagoan cuisine! What a fun and easy first week! We ate deep dish pizza, Chicago hot dogs, brownies, chocolate, beer, and baby bratwurst! Interns are treated very well at Kraft.

Enjoy these photos!

Baby bratwurst at the Berghoff

Pizano's: Deep Dish

The Palmer Hotel: Origin of the Brownie

The Art Institute of Chicago, and the start of Route 66

Berhoff Tasting Flight

The Tiffany Dome in the Chicago Cultural Center

Mustard, relish, onion, sport peppers, tomato, pickle and celery salt
America's dog restaurant refuses to offer ketchup

The Tech Center

The Tech Center: Featuring Andy's Hand

        Monday was my first day! I was assigned a laptop, oriented with Outlook, and met my manager, Andy McPherson! Andy is the master of carbohydrate chemistry and works in multiple business units and on many projects because the uses of starches and gums are frequently used to modify texture and water-holding capacity of any food product.
       The Tech Center is the hub of all research and development for Kraft products and has a pilot plant for small scale production of new products and innovations. The Tech Center also has a fitness center with classes during the work day, Kraft University courses, an inexpensive cafeteria, a corporate store with REALLY discounted Kraft brands, a Gevalia Kafé, and many open innovation spaces. There is even a treadmill desk to promote exercise and productivity.






        In the Gevalia Kafé, there is coffee (Maxwell house), tea, Tassimo (Kraft version of Keurig), Cracker Barrel cheese sticks, Jell-O, pudding, and Lunchables!! I have noticed that people are always snacking or drinking coffee. Especially the other interns!! When you work at a food company, there is always food to be had.

         On my first day, I was assigned an ID card which serves as a passkey to gain access to the building and many other parts of the building. Everyone walks around the halls with their lab coats, some of them are covered in orange cheese from working to reformulate food products, such as Velveeta or Blue Box Mac 'n Cheese. It's a great atmosphere and I am frequently encouraged to arrange meetings with regular employees to meet, greet, and to do what students do -- ask questions!

Kraft Foods HQ - Northfield, IL

Evan Turek

The whole reason that I am here in Glenview is because of Evan Turek, who worked for Kraft Foods for over 30 years. Evan was the Senior Kraft Foods Fellow in the Strategic Research department of Kraft Foods Global, Inc. He was a leader in the field of food science and did not let his power and importance dissuade him from his mission of helping students like me with his personal guidance and career advice, as well his efforts to shape and mold future leaders in the field. When he passed away suddenly in 2011, his close friends and associates from the Institute of Food Technologists created a Memorial Scholarship and Internship with Kraft Foods in his name to honor his enthusiasm and support for students in Food Science. I applied, was interviewed, and gratefully selected.
I really encourage UCD FST students to apply to IFT scholarships next year and every year!

Aerial photograph of Kraft Headquarters

My position at Kraft is a Research and Development Intern under Dr. Andy MacPherson, a cereal chemist. I will be working at the Tech Center, down the road from Kraft Headquarters, just 3 miles from the Glen Town center, where I will be living for the summer. Sounds like a bike commute to me! 

Tomorrow (Monday) is my first day and I will be taking part in the New Employee Orientation, meeting with the IT guru for a laptop and to learn about the Intern Community. After that, I'll be picked up by my supervisor for the Tech Center orientation! 

Glenview, IL

The old Naval Air Station Tower

I am currently living in Glenview, IL. Glenview is a suburban village about 20 miles north of Chicago. This area is relatively wealthy -- on my morning run, I saw so many beautiful houses, expansive golf courses, plenty of shopping, and huge recreational parks. This town is BEAUTIFUL! The people are very fashionable and friendly. On my first day, a woman bought me a beer, and a general manager of a sandwich shop gave me a free salad!!


 The truly interesting thing about this particular part of Glenview is that this whole span of boutiques, restaurants, and Aloft apartments used to be a Naval Air Station for 58 years! A few of the restaurants have an aeronautical theme and provide fun facts about those days.

My creation @ Pinot's

New bike!

       I am really enjoying the chic shops, especially Pinot's Palette, which is a painting studio with a bar. The weather hasn't been too hot or humid for my first days here, but I expect that to change as the summer progresses!

     Since the nearest grocery store is a mile away, and I am car-less for the summer, I did what any Davis student would to solve the problem-- bought a bicycle off Craigslist! Classic Davis mentality. I can't wait to see even more of the area, and even plan some rides to other cities--maybe even Chicago!

     Don't worry about me because
 I'm having a blast in this town!!!

89 Pounds

Congratulations, Kiki!

          With final projects and exams for Spring quarter of my 3rd year at UC Davis over and done, the long awaited summer has begun! I had a single afternoon and morning to pack up all of my belongings to fly over 2,000 miles to my new life as a summer intern at Kraft Foods. All of my "corporate casual" garments, shoes (including steel toed), exercise garb, lotions and potions were stuffed into two purple suitcases, with a total weight of 89 pounds.
            Before heading to the airport, I attended the FST (Food Science and Technology) Undergraduate Commencement Reception. Congratulations to all of the graduates!!!




               After the reception, I drove to my parents' home in the Bay Area to catch a wink of sleep before my 6am flight from San Francisco to Chicago. With my large sunhat, heavy backpack, and 2 suitcases holding the contents of my life, I hopped out of the car, hugged my brother goodbye (+asked him to snap this photo), and stepped through the automatic sliding doors to begin my summer adventures. This whole process was a really quick turnaround -- from laying siege in the library until I was ready for finals, to celebrating my graduating friends, to getting out of dodge to start a completely new way of life on my own, in a new place, with a new job.

           In this blog, I intend to share a bit about me, but mostly about my experiences and what I learn through pictures and some text. This entire blog is dedicated to my peers in Food Science, the Food Tech Club, devoted Departmental faculty and staff, friends, and my family. Especially, my mom. I couldn't have done any of this without her.

FST Undergrad has exciting summer ahead

Thanks to a number of scholarships, Evann Dufort will be all over the country this summer. She'll go to Illinois for an internship with Kraft, to New Orleans for IFT, to Sacramento for the American Cheese Society conference, and back to Illinois to finish up the internship.

Evann Dufort is completing her third year at UC Davis, pursuing a B.S. in Food Science (Biology/Microbiology emphasis) and a minor in East Asian Studies. She is the Vice President of the Food Tech Club, and was previously the Activities Chair. Evann was recently awarded the IFT Evan Turek Kraft Memorial Scholarship and Internship and will begin her 12-week internship at Kraft in Glenview, Illinois in June.  She will be working in a Research and Development lab under the direction of Andrew E. McPherson Ph.D, whose research interests focus on the structure-function relationships of carbohydrates and their applications in food systems.

Evan Turek, after whom this scholarship/internship is named, held the most senior position on Kraft Foods' technical ladder: the Senior Kraft Foods Fellow in the Strategic Research department of Kraft Foods Global Inc. He was an exceptional leader and mentor in the field of Food Science and helped shape and inspire the next generation of Food Scientists. He was a member of the Institute of Food Technologists, a representative for the Center for Advanced Processing and Packaging Studies, and worked for Kraft Foods for over thirty years, leading processing innovations for the safety, quality and preservation of foods. 

This IFT scholarship will also take Evann Dufort to the IFT Annual Meeting & Food Expo in New Orleans at the end of June. As the newly elected IFT Student Association Pacific Western Area Representative, Evann will represent IFT Student Association, as well as the Food Tech Club, the Northern California Chapter of IFT, and our UC Davis Department of Food Science and Technology. 

The American Cheese Society also recently selected Evann as a Student Scholarship recipient and she will be returning to Sacramento for the annual ACS Conference at the end of July. She feels very fortunate to have these opportunities and will share her summer’s food science experiences through a blog for her peers, the Department of Food Science and Technology, her beloved Food Tech Club Members, and the NCIFT Hornblower. 

Evann declares, “The Food Science Department at UC Davis has prepared me to work for Kraft Foods and has provided me with so many opportunities to expand my knowledge of Food Science, through classes, internships, associations with NCIFT, the Food Tech Club, and other experiential extracurricular activities.” Outside of classes, Evann is devoted to community service through her involvement in Prytanean Women’s Honor Society and the Cal Aggie Marching Band-uh! She holds strong interests in working with dairy products, as well as agricultural products, such as peaches and tomatoes. In the future, Evann Dufort plans to attend graduate school, work in the industry, and then become a university lecturer for Food Science.


Posted from: http://foodscience.ucdavis.edu/fst-undergrad-has-exciting-summer-ahead/
Author: Andrea Thompson of UC Davis