a non-profit professional organization for the support of the food industry in
Maine, Vermont, New Hampshire, Massachusetts and Rhode Island


Welcome to the Northeast Section of the Institute of Food Technologists,
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.

We 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.

 
Career Opportunities
Upcoming Events
Upcoming Affiliated Events


Check our ''Career Opportunities" Page for full listings!



Looking to fill those Internship Positions? We have students ready!
Email the details to northeastift@gmail.com



NEIFT Bylaws

Congratulations to the winners at our
Scholarship Golf Outing!


FIrst Place    -11
John Wankewitz
Jason Sleggs
John Bienus

Closest to the Pin
Frank Ahern


Closest to the Line
Rich Hamerschlag

Longest Drive - Men
Tom Clarkson

Longest Drive - Women
Haley Noonan

New England Research Chef Association

June 6, 2018


Please join the New England Region and Chef Martin Breslin, Director of Culinary Operations at Harvard University, for a healthy and sustainable culinology event. Our topic will feature the growing trend of Plant-Forward a guiding principle from Menus of Change®; demonstrated by using a pulse (legume) flour in combination with chicken and vegetables in a grilled dinner patty.

     Introduction to Menus of Change® and the principle Plant-Forward with a historical look back at Harvard’s Dining Services.
     Presentation from AGT Food on Pulse Flour applications.
     Demonstration by Martin Breslin  - Chicken dinner patty with pulse flour.
     Networking and tasting to follow with Bantam Cider Company, Somerville, Mass
.

Link to Detailed Info and Registration


 

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3 Ottawa Woods Road, Scarborough, ME 04074
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