Welcome to the Northeast Section of the Institute of Food
a professional society for the food industry,
encompassing Massachusetts, New Hampshire, Vermont, Rhode Island and Maine.
The depth of knowledge, diversity, and technology that is represented by
the people and companies of this region is extensive. Whether you are
new to the industry or a seasoned veteran, you can be sure to learn something
through the interesting people, informative speakers, and outstanding tours
that the programming committee presents each year.
welcome any comments or questions and look forward to hearing from anyone
interested in participating on any committee, making phone calls or sharing
ideas for future meetings. Please feel free to contact anyone on the Executive Board, using the link above.
Check our ''Career Opportunities" Page for full listings!
Looking to fill those Internship Positions? We have students ready!
Email the details to firstname.lastname@example.org
Congratulations to the winners at our
Scholarship Golf Outing!
FIrst Place -11
Closest to the Pin
Closest to the Line
Longest Drive - Men
Longest Drive - Women
The Food Science 100th anniversary is coming up September 28-29. We are hoping to make this the largest and most successful Alumni Reunion Weekend ever with lots of great friends, good food and fun activities.
Please register, buy 100th anniversary shirts, and book a hotel at www.UmassAlumni.com/foodscience100.
New England Research Chef Association
Wine and Cheese Tasting at Black Birch Vineyard in Hatfield, MA.
Thursday, September 27, 2018
The owners of the Vineyard will give us a tour and talk about their experience in the wine business and their award-winning wines. We will also hear from the owners of Cheese producer Grace Hill Farm about how they got into the cheese business. There will be a tasting of a selection of both the wines and cheeses. We hope you’ll join us to experience and discover many of our local resources with networking and fun.
To learn more about our event please follow this link: https://www.culinology.org/e/in/eid=54
To register contact Toni Manning email@example.com or Susanna Tolini, firstname.lastname@example.org
UMASS Food Science Extension Events
- FSPCA Preventive Controls for Human Food Certification Training - Blended Course
October 26th, 2018. UMass Amherst, MA.
The Current Good Manufacturing Practice, Hazard Analysis, and Risk-based Preventive Controls for Human Food FDA regulation is intended to ensure safe manufacturing/processing, packing and holding of food products for human consumption in the United States. The regulation requires that certain activities must be completed by a “preventive controls qualified individual” who has “successfully completed training in the development and application of risk-based preventive controls.” This course developed by the FSPCA is the “standardized curriculum” recognized by FDA; successfully completing this course is one way to meet the requirements for a “preventive controls qualified individual.” To complete the course, a participant must be present for the entire workshop and participate in the exercises. NOTE: In order to attend this one day training session, you must complete Part 1 of the course online AHEAD OF TIME, and bring the Part 1 enrollment ticket to class.
This program is sponsored by the Specialty Food Association and UMass Food Science Extension.
To register: https://umasscafe.irisregistration.com/Home/Site?code=FSPCABlendedCourseSignup
- RAMAN & SERS FOR FOOD APPLICATION SHORT COURSE
December 13-14th, 2018. UMass Amherst, MA.
Learn the fundamentals of RAMAN & SERS technology from Professor Lili He & her team in food science! Course topics will include: • Fundamentals of Raman & SERS • Hands-on demonstrations • Applications in chemistry, biology and engineering nanoparticles • Equipment Demonstrations • Industry Application • Poster sessions showcasing the latest advancements in SERS technology •
This program is sponsored by Thermo Scientific, the UMass Institute of Applied Life Science and UMass Food Science Extension.
To register: https://umass.irisregistration.com/Home/Site?code=RamanSERS
- Food Lipid Oxidation and Antioxidant Short Course
March 21 – 22nd, 2019. UMass Amherst, MA.
We invite food scientists, chemists, researchers, quality and industrial managers to participate in in learning about the fundamentals pertaining to lipid oxidation. Leading experts will address major factors that affect the stability of oil-bearing foods, strategies to reduce oxidation in foods and biological systems, discuss the health impacts of lipid oxidation, and discuss lipid delivery and protection of bioactive compounds. Throughout the course real food systems will be discussed to illustrate real-world examples and ways to manage these challenges.
This program is sponsored by Kalsec®, Inc., the UMass Institute of Applied Life Science and UMass Food Science Extension.
Contact Amanda Kinchla for more details: email@example.com
To register: https://umass.irisregistration.com/Site/LipidOxidation