NIFTY News Central A Joint Newsletter of the New York Institute of Food Technologists and the Central New Jersey Subsection December 2018 Central New Jersey IFT HOLIDAY DINNER MEETING “Brewed in Tribute: Brewing Craft Beer in New Jersey” Brian Kulbacki, Entrepre-Brewer Departed Soles Brewing Co. Tuesday, December 11, 2018 Cranbury Inn 21 South Main Street, Cranbury, NJ 08512 Networking 5:00 pm | Speaker 6:00 pm | Dinner 7:00 pm Join us at our CNJIFT Holiday party where we are taking a closer look at the beer industry. Mr. Brian Kulbacki, founder and international award-winning brewer for Departed Soles Brewing Company - Jersey City's first brewery and the only brewery in the Tri-State Area brewing both traditional and gluten free craft beer - will give a short presentation about the 'state' of craft beer in New Jersey. He'll discuss the motivation behind brewing what he brews, the trials and tribulations of entrepreneurship in the state, and the joys of brewing (and enjoying what you brew). Born and raised in East Brunswick, Mr. Kulbacki briefly eluded the grandeur that is the Garden State to double major at Boston College, followed by working as a Product Manager and Revenue Analyst for Royal Caribbean Cruise Lines. In 2009, he moved back to New Jersey to serve as the Business & Operations Manager for his family business (Funeral Home). Shortly thereafter, his best friend, Chris Ward, was diagnosed with Celiac Disease, and the two frequently discussed opening a brew pub geared towards folks with similar dietary restrictions that still wanted to enjoy quality craft beer. Sadly, Chris passed away in 2010. Whilst subsequently trifling about life, with the urging of friends and family, Brian decided the best way to honor his friend's memory was not to sulk, but brew in tribute to him. In 2012, Brian enrolled in the American Brewers' Guild Brewing School, with a focus on starting a gluten free oriented brewery, and in 2015 opened Jersey City's first brewery since prohibition. In the time since, the brewery has been awarded several international medals, including the World Beer Cup Bronze, Best of Craft Beer Awards Gold and Bronze, and USA Today's 10 Best (3rd). Join us this evening for a first-hand look into the Craft Brewing industry in New Jersey at our annual CNJIFT Holiday Meeting. (Meeting Details on page 3)
Transcript
NIFTY News Central A Joint Newsletter of the New York Institute of Food Technologists and the Central New Jersey Subsection December 2018
Central New Jersey IFT HOLIDAY DINNER MEETING
“Brewed in Tribute: Brewing Craft Beer in New Jersey”
Brian Kulbacki, Entrepre-Brewer Departed Soles Brewing Co.
Join us at our CNJIFT Holiday party where we are taking a closer look at the beer industry.
Mr. Brian Kulbacki, founder and international award-winning brewer for Departed Soles Brewing Company - Jersey City's first brewery and the only brewery in the Tri-State Area brewing both traditional and gluten free craft beer - will give a short presentation about the 'state' of craft beer in New Jersey. He'll discuss the motivation behind brewing what he brews, the trials and tribulations of entrepreneurship in the state, and the joys of brewing (and enjoying what you brew).
Born and raised in East Brunswick, Mr. Kulbacki briefly eluded the grandeur that is the Garden State to double major at Boston College, followed by working as a Product Manager and Revenue Analyst for Royal Caribbean Cruise Lines. In 2009, he moved back to New Jersey to serve as the Business & Operations Manager for his family business (Funeral Home). Shortly thereafter, his best friend, Chris Ward, was diagnosed with Celiac Disease, and the two frequently discussed opening a brew pub geared towards folks with similar dietary restrictions that still wanted to enjoy quality craft beer. Sadly, Chris passed away in 2010. Whilst subsequently trifling about life, with the urging of friends and family, Brian decided the best way to honor his friend's memory was not to sulk, but brew in tribute to him. In 2012, Brian enrolled in the American Brewers' Guild Brewing School, with a focus on starting a gluten free oriented brewery, and in 2015 opened Jersey City's first brewery since prohibition. In the time since, the brewery has been awarded several international medals, including the World Beer Cup Bronze, Best of Craft Beer Awards Gold and Bronze, and USA Today's 10 Best (3rd).
Join us this evening for a first-hand look into the Craft Brewing industry in New Jersey at our annual CNJIFT Holiday Meeting.
(Meeting Details on page 3)
NIFTY NEWS CENTRAL - PAGE 2 - DECEMBER 2018
New York IFT DINNER MEETING
“Are Consumers Willing to Pay More for Clean Labels?” Lynn Dornblaser
Similar to “natural”, clean label does not have a formal definition. In general, clean eating refers to eating whole, natural, unprocessed foods, and avoiding artificial ingredients and highly processed foods. For some, clean eating can include different types of elimination diets, such as vegan, dairy-free, or gluten-free, and often aligns with what US consumers already consider healthy: natural, freshly made, organic, and preservative-free. Clean label also refers to products with free-from claims, simple ingredients and minimal processing. But are consumers willing to pay more for a clean label and are label claims really worth it? Join us on Tuesday, January 22, 2019, as Ms. Lynn Dornblaser delves into these questions and more. She will share some research conducted by Mintel that will help us better understand the expectations of consumers, what clean label really means to them, and how much they are willing to pay for clean labels. Ms. Lynn Dornblaser brings more than 30 years of product trend knowledge to her work at Mintel, which she joined in 1998. She applies her unique perspective on the market and new product development to tailored client research and to extensive public speaking. Prior to joining Mintel, Ms. Dornblaser covered new product trends at several trade magazine publishing companies, as editor and editorial director of publication New Product News. She has been quoted by major US news organizations, including The Wall Street Journal, USA Today, The New York Times, and CNN. In addition, Ms. Dornblaser has also served as keynote lecturer and speaker for numerous industry groups and sales forums. Ms. Dornblaser holds a BS in Journalism from the University of Illinois and has also contributed to a textbook on new product development. She can usually be found in the aisles of a supermarket somewhere in the world.
(Meeting Details on page 4)
NIFTY NEWS CENTRAL - PAGE 3 - DECEMBER 2018
CNJIFT Holiday Dinner Meeting – TUESDAY, December 11, 2018
Cranbury Inn, 21 South Main Street, Cranbury, NJ 08512
MEETING DETAILS (BUSINESS CASUAL)
DINNER
Crudite (during networking) Networking 5:00 PM Caesar Salad Speaker 6:00 PM Entrée Choice of: Dinner 7:00 PM Filet Mignon Chicken Francese Advance Reservations Until Friday, 12/7 Salmon $55 - NY/CNJ IFT Members Served with $60 – Nonmembers Vegetable & Potato $30 - Student, Unemployed, Retired Members Dessert Coffee, Tea, & Decaf
After Noon on Friday, 12/7 Thank you to our $60 - NY/CNJIFT Members & Nonmembers GOLD Sponsor: BioMerieux $40 - Student, Unemployed & Retired Members An appreciation sign will be displayed
$60 At the Door if Available at the CNJIFT Holiday Dinner Meeting
Long Island IFT Holiday Dinner Meeting Monday, December 3, 2018
Inn at New Hyde Park, 214 Jericho Tpk, New Hyde Park, NY 11040 6:00 pm cash bar, networking | 7:00 pm Dinner | 7:45 pm Speaker
The Long Island Section IFT invites you to their Holiday Party on Monday, December 3. Join your colleagues and friends for an exciting time with a very special guest. If you’ve been to the Long Island IFT Holiday Party, you already know the special guest! You don’t want to miss any of the festivities, including a mixologist, Allison Sobel from the Heirloom Tavern in Glen Head to prepare your adult beverages for the evening! For reservations contact Carol Zamojcin by November 30 at 516-352-5772 or by email at [email protected].
Long Island IFT Future Dinner Meetings - More Information to Come Monday, January 28, 2019
Monday, April 1, 2019 Venues and Topics to be determined
5th Flavors, Fragrances and Perception Symposium November 30, 2018 | 9:00 am – 4:00 pm Hosted by the Center for Sensory Sciences & Innovation at Douglass Campus Center – Rutgers University For details and registration visit www.cpe.rutgers.edu/CSSI/
Rutgers Department of Food Science Presents a Symposium Honoring Rev. Dr. Paul A. Lachance Tuesday, December 4, 2018 | 5:30 – 9:00 pm The New Jersey Institute for Food, Nutrition and Health, New Brunswick, NJ No registration Fees - Complimentary cocktails, hors d’oeuvres and desserts https://docs.google.com/forms/d/e/1FAIpQLSdsA-7qAcJ-c8-zxTA7WijjUSVvKXLIk6bmRAcmAbubUsRb_Q/viewform
2019 NY/CNJIFT UPCOMING MEETINGS
** Excom Meetings Held - Members are welcome and encouraged to attend
Wednesday Student Night February 13 "Can the Gut Microbiome be used to Treat Diabetes?" Dr. Liping Zhao – Rutgers University The Heldrich Hotel – New Brunswick, NJ
Friday 2019 Hockey Night March 1 NJ Devils vs. Philadelphia Flyers Prudential Center – Newark, NJ
Wednesday NYIFT Suppliers Day & Career Fair March 20 Meadowlands Expo – Secaucus, NJ For additional information and registration visit www.nyift.org
**March TBD NYIFT Dinner Meeting
Thursday CNJIFT Dinner Meeting April 11 Investing in Food Start-Ups by
Venture Capitalists/Angel Investors
April TBD Joint NY/Nutmeg IFT meeting at Pepsico Monday 11th Annual CNJIFT Golf Outing May 6 Cranbury Golf Club – Cranbury, NJ For additional information and registration visit www.nyift.org
Friday, March 1, 2019 Philadelphia Flyers vs. New Jersey Devils
Purchase your Tickets Today! Open to members and nonmembers; invite your family, friends and colleagues to join you! The game will take place as follows:
WHEN: Friday, March 1, 2019 Game starts at 7:00 p.m.
WHO: Philadelphia Flyers vs. New Jersey Devils WHERE: Prudential Center, Newark, NJ COST: $70 per seat
A limited number of tickets have been purchased in Sections 120 (Rows 8-9), 121 (Row 8), and 122 (Rows 7-8). If you want to be part of the fun, please complete the following order form or contact Gerri Cristantiello at [email protected] phone: 201-905-0090 or Adam Getzel at [email protected]. Tickets may also be purchased online at https://squareup.com/store/nyiftshop
NYIFT HOCKEY NIGHT – ORDER FORM Friday, March 1, 2019 – Philadelphia Flyers vs. New Jersey Devils
To purchase tickets, complete and mail this order form with your check payable to NYIFT and mail to: NYIFT, P.O. Box 138, Cresskill, NJ 07626.
Tickets may also be purchased via a credit card online at https://squareup.com/store/nyiftshop
The New York Institute of Food Technologists (NYIFT) is proud to announce its 2018 - 2019 Student Awards Program. The NYIFT with its Central New Jersey subsection will again sponsor scholarship awards at the local level and through the Institute of Food Technologists (IFT). Additionally, a Poster Competition for exhibit at Student Night will be held. These awards represent the NYIFT's commitment to the growth of up and coming Food Scientists. The programs are outlined below. We'd like to take this opportunity to encourage you to participate in these programs and wish those who do GOOD LUCK! These scholarships are only a small part of what the NYIFT and its Central New Jersey subsection have to offer. To gain a better understanding about the Food Industry and to meet professionals involved in the industry, all you have to do is to attend the monthly meetings. The cost to you is your time and a nominal (subsidized) cost for your meal. The rewards are truly immeasurable! We hope to see you at meetings. If you have any questions, feel free to contact Carol BoNey, Awards Committee Chair at [email protected].
APPLICATIONS CAN BE FOUND ONLINE AT WWW.NYIFT.ORG
IFT SCHOLARSHIP The NYIFT sponsors one Graduate ($1,500) and two Undergraduate ($1,000 each) IFT Scholarships. Information can be found at https://nyift.org/student-scholarships/. NYIFT SCHOLARSHIPS The NYIFT Scholarship Program will seek to award five Graduate Scholarships at $1,500 each and two Undergraduate Scholarships at $1,000 each. Scholarship application forms for the NYIFT Scholarships are available for students online and are included at the end of this newsletter. The filing deadline is January 11, 2019. Interviews and judging will take place on January 25, 2019. In the event of inclement weather, judging will take place on February 1, 2019. To be eligible for one of these scholarships, the prospective student must:
have a GPA of 3.0 or better be enrolled in an IFT accredited Food Science Program have paid his/her IFT and New York Section membership dues for 2018-2019
The Scholarships are awarded to those academically qualified students who are selected by the Awards Committee following personal interviews. Awards will be presented at "Student Night" at the NYIFT February 13, 2019 meeting, and recipients attend as guests of NYIFT. Previous recipients are encouraged to continue their participation. POSTER COMPETITION As part of the "Student Night" Program, interested students are encouraged to present their research. Poster presentations will be judged by the Awards Committee prior to Student Night. Monetary awards ($500 - first place, $300 - second place and $200 - third place) will be presented to the top three presenters at the Student Night Meeting on February 13, 2019. All students participating in the Poster presentation at the February meeting are invited to attend the dinner that follows, free of charge. Filing deadline for the poster abstracts is February 5, 2019. Poster Judging will be held on the afternoon of Student Night (February 13). All reasonable material costs associated with preparation of the posters will be reimbursed by the NYIFT. Reimbursement of expenses will be handled through the Food Science Club. Receipts for poster suppliers are required.
NIFTY NEWS CENTRAL - PAGE 9 - DECEMBER 2018
News from IFT
IFT Achievement Awards, Fellows Nominations Now Open Each year, IFT shines the spotlight on individuals or teams for their remarkable contributions in research, applications, and service in food science and technology. If someone you know is advancing the profession through their work, nominate them for an IFT Achievement Award. Additionally, IFT honors exemplary achievement and service to the profession through the IFT Fellows Program. All recipients will be honored during ceremonies at IFT19 in New Orleans. The deadline to submit Achievement Award nominations is Monday, December 3, 2018, and the deadline for Fellows nominations is Friday, February 1, 2019. For complete details on the nomination process visit http://www.ift.org/membership/awards-and-recognition/achievement-awards.aspx .
2018-2019 NEWSLETTER DEADLINES This Newsletter is a publication of the New York Institute of Food Technologists and the Central New Jersey Subsection. The opinions expressed in this Newsletter are the opinions of the contributors and do not necessarily represent the official position of IFT, or the NY/CNJ sections of IFT and should not be interpreted as such.
January Issue ....................... December 7, 2018 April Issue .............................March 8, 2019 February Issue ...................... January 4, 2019 May Issue ..............................April 5, 2019 March Issue .......................... February 1, 2019 June Issue .............................May 3, 2019 Articles can be faxed to the NYIFT Office at 201-490-5922 or emailed to [email protected]
EMPLOYMENT REFERRAL SERVICE
TO PLACE A POSITION WANTED OR POSITION AVAILABLE AD
To place a POSITION WANTED ad you must be a member of the NY/CNJ IFT. Contact the NYIFT at 201-905-0090 for details. Corporate Sponsors of the NY/CNJ IFT can place a POSITION AVAILABLE ad at no charge. The fee to post a POSITION AVAILABLE ad, if your company IS NOT a NY/CNJIFT Corporate Sponsor, is $200 per ad, per month. To become a Corporate Sponsor contact Gerri Cristantiello, NYIFT Office at 201-905-0090. NOTE: Positions will be removed after three months unless you contact NYIFT to continue to have your posting listed.
TO RECEIVE INFORMATION REGARDING THESE POSTINGS
To receive information regarding these postings, the person requesting the information must be a NYIFT/CNJIFT Member. Please contact the NYIFT Office at 201-905-0090 or email Gerri at [email protected]. Failure to comply with the above guidelines can result in a delay or no reply.
W-233 FOOD SCIENTIST R&D / REGULATORY AFFAIRS - Ph.D. from Food Science, Rutgers, M.S. in Statistics, with strong research background and analytical skills as well as industry experience in global quality assurance and product formulation in quick service restaurant business.
W-232 FOOD SAFETY, QUALITY, & COMPLIANCE PROFESSIONAL - Cornell University B.S. Food Science, Professional Certifications: Seafood HACCP | HACCP | PCQI | SQF | ServSafe | Experienced with root cause analysis, CAPA, training, risk mitigation, process creation, continuous improvement, product formulation, shelf life studies, and labeling. Expertise in creation & compliance of food safety and quality programs in start-up technology & small company cultures. Strong project management, communication, and leadership skills. Looking for a mid-senior level position corporate function in NY/NJ. 5+ years of experience.
W-231 CULINARY FOOD SCIENCE R&D - Master of Food Technology, Certified Research Chef, CIA grad with 10+ years of passionate and creative Product Development experience looking for an exciting Culinary Food Science R&D opportunity.
POSITIONS AVAILABLE
A-1018 PROJECT LEADER – TECHNICAL SERVICE - SWEETENERS - Provides technical leadership and support to US/Canada Sweetener customers for a broad range of food and beverage applications. Support key territories/accounts working with Sales & Go-to-Market functions in identifying new business and growth opportunities, leading and executing projects targeted to deliver rapid product innovation, formulation support, and processing assistance. Provide technical expertise in problem solving and conduct technical presentations to promote new products, applications and market opportunities. Promoting functional value-added ingredients and recommending solutions by phone, face-to-face meetings and at trade shows. Potentially leading and directing technical service professionals and/or other professionals in the future. Requirements: MS/BS degree in Food Science or equivalent technical field with 5 to 7+ years on commercial and product development experience. Strong Food Science/Food Applications background with hands-on product development experience in lab and pilot plant. Prior experience working with a range of Sweeteners, including traditional nutritive sweeteners as well as polyols and high potency sweeteners is preferred. Prior experience in Beverage and Brewing applications a plus. Ability to travel up 35- 40% of the time. To apply click on the following link: https://www.myworkday.com/ingredion/d/inst/15$359069/5303$7258.htmld#TABINDEX=5&SUBTABINDEX=0 (11/18)
A-1017 REGULATORY ASSISTANT – Ampak Company, Inc. is looking for a candidate to join their dynamic team as a Regulatory Assistant. Position requires individual to be a self-starter, organized, highly motivated who pays attention to detail. This person must possess a professional and positive demeanor as they will be interacting with clients and will be supporting the Director of Regulatory. The Regulatory Assistant will perform diverse
administrative duties requiring confidentiality, initiative, sound judgment and some analytical ability. Candidate should be competent at a variety of administrative responsibilities and must have knowledge of MS Office Applications (Word, Excel, and Outlook). A Bachelor’s degree is required and 3 to 5 years of experience in a similar position. Visit https://nyift.org/career-center/positions-available/ for complete details. To apply send your resume and cover letter/email to [email protected]. Job Location: Larchmont, NY (10/18)
Certified Laboratories, Inc. is one of the largest, private, independent laboratories in the nation and is located in New York, Illinois, and California. Each of our laboratories has its own area of expertise and is acknowledged as a leader in the field of food safety and analysis. If you share our values – Ethical, Adaptable, Reliable, Accurate, Collaborative, Client Focused, Dedicated, Skilled, Innovative - and wish to develop in a dynamic environment focused on the future, then join us! The following positions are available (A-987 to A-1022) (11/18)
A-1022 SENIOR LC/MS-MS: B.S degree or higher in Analytical Chemistry; other degrees will be considered with appropriate experience. Minimum three (3) years of hands on experience in a testing lab environment and in Instrumentation is required. Experience in GC (Gas Chromatography) and a high level of experience in Mass Spectroscopy and comprehensive Chromatographic analysis. Job Location: Melville, NY A-1021 ADMINISTRATIVE SERVICES MANAGER: Bachelor’s degree in Business related field. 5-7 years' related work experience, in a scientific environment desired. Must be knowledgeable of HR practices. Strong working knowledge of desktop support. Proven ability to strategically and effectively manage a department/office and use good judgment in stressful situations; with strong problem-solving, decision making, and conflict resolution skills. Job Location: Aurora, IL and Buena Park, CA A-1020 MICROBIOLOGY LAB TECHNICIAN: BS degree required preferably in Biology/Microbiology or related sciences. Must be able to work the late shift, weekends, and overtime as required. Experience with aseptic technique, food microbiology, or other culture-based microbiology lab experience is desirable. Strong relevant qualitative and quantitative skills and excellent attention to detail, high-level organizational skills, and the ability to multitask is a strong plus. Job Location: Melville NY, Buena Park and Turlock, CA
A-1019 CLIENT SERVICES ASSOCIATE: Associates Degree or relevant experience with a minimum of three years’ experience in both numeric and alpha data entry with heavy client services required. Must be able to lift samples that weigh 10-40 pounds. Must be detail oriented with good troubleshooting skills. Experience working in a productive environment, handling large volumes of work accurately and within established time lines is preferred. Job Location: Turlock and Buena Park CA, Melville NY
A-998 MICROBIOLOGY SUPERVISOR: A minimum of a BA/BS degree in Microbiology or Biological Sciences, with five (5) years industrial experience and three (3) years in a Microbiology Laboratory. Candidate must have three (3) years supervisory experience, along with solid technical skills. Job Location: Melville, NY.
A-994 MICROBIOLOGY ANALYST: A minimum of a BS degree in Microbiology or Food Science with seven (7) to ten (10) years technical lab experience, technical writing, broad food testing, and five (5) to seven (7) years managerial experience and knowledge of MLG, BAM, AOAC, USP, ELAP, CMMEF procedures and ISO 17025. Job Location: Turlock, CA.
A-990 INSTRUMENTATION LAB TECHNICIAN: A minimum of a Bachelor’s degree is required, preferably in Chemistry. Must have knowledge of conceptual basis in chemistry and proven ability to perform standard chemical laboratory technique. Job Location: Melville, NY.
A-987 BUSINESS DEVELOPMENT MANAGER: A minimum of a Bachelor’s degree with concentration in Food Science, along with three to five years of experience in food or manufacturing industry sales, business development is required. Job Location: Turlock, CA and Buena Park, CA.
A-980 PART-TIME FOOD SAFETY TRAINER & AUDITOR: Rutgers Food Innovation Center south (RFICs) is seeking a bilingual English-Spanish Instructor for a part time position. Candidate must deliver Food Safety classes at Rutgers or client locations (NJ/NY/PA region); conduct Food Safety Assessments at food facilities / write recommendations for corrective actions; assist clients to create / update HACCP or Food Safety plans and preventive controls; advise clients regarding recent regulatory issues or outbreaks. Additionally, candidate would serve as advocate for the RFICs at networking and promotional events. He/She is entitled to attend events of the NJ Food Processors Association and events / training classes at the RFICs. Time: Maximum 19 hours weekly, averaged over quarter. Interested candidates please email your resume to Donna Schaffner at [email protected] (10/18)
