Welcome to the New York Institute of Food Technologists and the Central New Jersey Subsection

Download and Read the Latest Newsletter

The NYIFT, which was established in 1942 as a regional section of the Institute of Food Technologists, has much to offer its members.  The section includes members from Northern and Central New Jersey, New York City and Southeastern New York State (excluding Long Island).  To serve members better, a Central New Jersey (CNJ) subsection was founded in 1980. Membership in the CNJ subsection is included in your NYIFT membership dues.

An April Message from CNJIFT Chair Carol BoNey

Spring has Sprung, Cherry Blossoms have bloomed and clocks advanced forward.

NYIFT had a very successful meeting at Mondelēz last month. Dr. Chris Findlay walked us through “A Sensory Exploration of Whiskey”. While there was no tasting, we learned and experienced a great deal about the different sensory attributes of bourbon and whiskey by smell.

Thursday, April 27 is “National Take Your Child to Work Day” and CNJIFT will mark this event with its first “Take Your Child to Dinner Night”.  We are making a return to one of our most talked about restaurants, Ria Mar, a Portuguese eatery in South River, NJ where we will hear a fascinating presentation on Portuguese Cuisine. Read more about this exciting event in our newsletter. We hope to see many of you there with or without your child. A children’s menu will be available Register Here

The industry appears to be opening up as there are available job positions listed in our newsletter and many more on LinkedIn.

Remember to mark your calendar for our CNJIFT Annual Golf Outing on Monday, June 12 at the Cranbury Golf Club in Cranbury, NJ. Join us for some fun, and enjoying a day with friends and colleagues. Register here with or without a foursome. This Outing has sold out the last two years so be sure to reserve your spot before it’s too late.

IFT First Annual Event and Expo is scheduled for July 16-19, 2023 at McCormick Place, Chicago.  Early bird registration is now open! Take advantage of discounted pricing now through April 21, 2023.

Wishing everyone an enjoyable rest of spring and summer.

Carol BoNey, Retired – IFF

A 2022-2023 Opening Note from our Chairs

NYIFT Chair Sophia Jin

It’s been fourteen years since I first came to the United States carrying just two pieces of luggage and a dream to learn about the sciences of food. It’s been a long journey for me, growing from a budding student to a business leader in the Food and Beverage industry.

I am extremely honored to step into the Chair position for the New York IFT 2022-2023. As a local chapter of IFT, we strive to build a diverse community where we can discuss, promote, and advance the science of food and its applications. We aim to nurture and support local food science and technology students who aspire to grow their careers in this great industry.

As the NYIFT Chair for this year, I am committed to maintaining these ambitions and also to evolving our section. I hope to modernize our approaches for connection with one another and with the industry as a whole.

I look forward to seeing you in person and virtually at out upcoming events which can be found on page 5 of this newsletter.


CNJIFT Chair Carol BoNey

Welcome everyone to another year of great speakers and opportunities for networking. I am Carol BoNey, and it’s an honor to be Chair of the CNJ subsection again. This section is dear to my heart as it was founded around the time my job with General Foods was relocated to Central Jersey. I joined the section in 1981, and I continue to be an active member.

I am currently enjoying retirement after spending over 45 years in the industry. I worked as a product developer at General Foods, and as a sensory scientist at both Unilever and International Flavors & Fragrances.

All committee members met during the summer to provide you with exciting speakers and topics. Finding a venue for our in-person meetings has been a challenge. Due to increased food prices since the pandemic, restaurants have increased their pricing from 3 years ago. So, you may notice an increase in pricing for our dinner meetings versus previous years.

You will also notice that we are having one meeting per month between the two sections. CNJIFT will start in September with and in-person meeting on the Challenges of Novel Foods/Plant-based Fermentation. The speaker is Dr. Kartheek Anekella, Head of Food Science at Orbillion Bio. NYIFT will follow in October with a panel discussion on Natural Preservatives Enzyme Fermentation. We will have a joint meeting in November and CNJIFT will host its Holiday meeting in early December. Our Annual Suppliers Day will be held on April 4 at the NJ Expo Center in Edison, NJ followed by the Golf Outing in June.

I look forward to meeting with everyone at our in-person meeting in September at Pierre’s in South Brunswick.

Thank you for your continued support of NYIFT and CNJIFT.