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DTSTART;TZID=America/New_York:20260324T170000
DTEND;TZID=America/New_York:20260324T200000
DTSTAMP:20260405T133422
CREATED:20260202T181937Z
LAST-MODIFIED:20260311T162205Z
UID:50604-1774371600-1774382400@nyift.org
SUMMARY:The Strength of the IFT Community
DESCRIPTION:NYIFT Dinner & Speaker Event\n\n\n\nThe Strength of the IFT Community\n\n\n\nBuilding the Future of Food Together\n\n\n\n\n\nThis dinner meeting will feature Peggy Poole\, Ph.D.\, President of the Institute of Food Technologists (IFT)\, as she shares her personal journey as an IFT member and leader. \n\n\n\nPeggy’s story connects to a broader conversation about how IFT is rising to meet the moment—supporting the evolving food system while responding to the changing needs of its members. This evening will highlight leadership\, community\, and the role IFT continues to play in shaping the future of food science. \n\n\n\nMeet the Speaker\n\n\n\n\n\n\n\n\n\n\nPeggy Poole\, PhD\n\n\n\nIFT President & Featured Speaker \n\n\n\n\n\nBio\n\nDr. Poole recently retired as Vice President of the Tea Division at Bigelow Tea Company\, the market leader in the Specialty Tea category\, where she led research and development\, quality\, and tea and ingredient procurement. \n\n\n\nWith more than 40 years of experience in the food industry\, Peggy has held leadership roles in R&D\, technical and regulatory affairs\, and quality assurance at companies including Leprino Foods\, HP Hood LLC\, Kraft Foods\, and Häagen-Dazs. Her work has supported the successful development and launch of numerous innovative products across dairy\, beverage\, and frozen dessert categories. \n\n\n\nAn active IFT leader\, Peggy recently concluded a three-year term on the IFT Board of Directors and has served on the Chief Research Officers Council. She has also supported IFT student and scholarship programs as a judge for the IFTSA College Bowl and as a reviewer for Feeding Tomorrow’s Dr. Elwood F. Caldwell Graduate Fellowship. \n\n\n\nPeggy earned her BS in Chemistry/Nutrition\, MS in Food Science\, and PhD in Food Science/Biochemistry from Rutgers University. \n\n\n\n\n\n\n\n\n\n\n\nRegistration Closed\n\n\n\nAdd to Calendar\n\n\n\n\n\nSchedule\n\n\n\n3:00 PM – 4:30 PMNYIFT / CNJIFT Executive Committee & Board Meeting (All registrants are welcome to attend) 5:00 PM – 6:00 PMNetworking & Appetizers6:00 PM – 7:00 PMSpeaker Presentation7:00 PM – 8:00 PMBuffet Dinner & Dessert*3:00 PM – 8:30 PM*Mondelēz Company Store Open!\n\n\n\n\n\n\n\nFees\n\n\n\nRegister no later than March 10 \n\n\n\nMembers$55Non-Members$60Students\, Unemployed\, Emeritus\, & Executive Board$30\n\n\n\n\n \n\n\n\n\nLocation
URL:https://nyift.org/event/the-strength-of-the-ift-community/
LOCATION:Mondelēz International\, 100 Deforest Ave\, East Hanover\, NJ\, 07936\, United States
CATEGORIES:CNJIFT,Dinners
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260219T160000
DTEND;TZID=America/New_York:20260219T200000
DTSTAMP:20260405T133422
CREATED:20251226T205357Z
LAST-MODIFIED:20260209T185258Z
UID:50269-1771516800-1771531200@nyift.org
SUMMARY:Student Night - Beyond the Buzzwords
DESCRIPTION:2026 Student Night & Panel Discussion\n\n\n\nBeyond the Buzzwords\n\n\n\nProcessing\, Additives & the Future of Food\n\n\n\nWhat do terms like clean label\, ultra-processed foods\, and additives really mean for today’s food supply?  \n\n\n\nThis panel brings together experts in food processing\, regulatory affairs\, and consumer insights to explore the essential role of processing in delivering safe\, nutritious\, and sustainable foods—while addressing misconceptions about ultra-processed products and additives. \n\n\n\nMontclair students can share their posters at Student Night\, but cannot participate in the competition. If you’d like to present at Student Night\, contact us so we can have an easel for you. \n\n\n\nMeet the Panelists\n\n\n\n\n\n\n\n\n\n\n\n\nMODERATOR \n\n\n\nDr. Donald W. Schaffner\n\n\n\nDistinguished Professor \n\n\n\nRutgers University \n\n\n\n\n\nBio\n\nDr. Schaffner is a Distinguished Professor and Department Chair at Rutgers University\, specializing in quantitative microbial risk assessment\, predictive food microbiology\, and handwashing research. He has authored more than 200 peer‑reviewed publications and served on expert committees for organizations including the National Academy of Sciences\, WHO\, and FAO. He is also a Fellow of multiple scientific societies and co‑hosts the “Food Safety Talk” and “Risky or Not” podcasts. \n\n\n\n\n\n\n\n\n\nRutgers SEBS\, Mukund Karwe\n\n\n\n\n\nMukund V. Karwe\, Ph.D.\n\n\n\nDistinguished Professor\, Department of Food Science \n\n\n\nSchool of Environmental and Biological Sciences\, Rutgers University \n\n\n\n\n\nBio\n\nDr. Mukund V. Karwe is a Distinguished Professor of Food Engineering. Over the last 35+ years\, Dr. Karwe’s research has covered several areas related to food processing\, including extrusion\, high pressure processing\, microwave and hybrid baking. His research has focused on effects of processing on nutraceuticals in foods\, mathematical modeling\, and hydroponics.  \n\n\n\nDr. Karwe has received several teaching excellence awards including the William Cruess award from the Institute of Food Technologists (IFT) and Scholar-Teacher award from Rutgers University. He is a six-time winner of Endel Karmas Teaching Excellence award from Rutgers Department of Food Science. Dr. Karwe is a fellow of the IFT\, a fellow of the International Academy of Food Science and Technology (IAFoST)\, and a recipient of Life Time Achievement Award from the International Association of Engineering and Food (IAEF).  \n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nLauren Swann\, MS\, RD\, LDN\n\n\n\nNutrition Communications Strategist \n\n\n\nFood Facts Work \n\n\n\n\n\nBio\n\nLauren Swann\, MS\, RD\, LDN\, is a Registered & Licensed Dietitian and B2B consultant specializing in labeling regulations and marketing communications seasoned with a passion for cultural foodways to effectively deliver accurate nutrition messages where food policy\, consumer trends and public health meet\, intersect or collide! \n\n\n\nShe’s managed regulatory compliance at Fortune 50 food companies and advised micro startups\, regional manufacturers and established brand leaders worldwide. Lauren loves helping folks figure out the facts about food so they can decide what’s good to eat! \n\n\n\nShe’s published in the trade and popular press\, appeared on local and national media\, presented at major conferences\, developed online training webinars\, guest lectured at major universities\, served on executive boards\, created and currently moderates LinkedIn’s largest and most active Food Labeling & Advertising and Cultural Foodways groups. Lauren holds a Bachelor of Science In Medical Dietetics from Howard University and a Master of Science in Nutrition Communications from Boston University. \n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nHelen Kor\n\n\n\nTechnical Services Executive \n\n\n\nFood Safety\, Quality\, Regulatory & Product Development \n\n\n\n\n\nBio\n\nHelen is a strategic\, results‑driven leader with more than 30 years of experience directing product development\, food safety\, quality\, and regulatory programs across global CPG\, emerging‑technology\, and co‑manufacturing organizations. She is highly skilled in commercializing innovative products\, navigating complex regulatory landscapes\, and building high‑performing cross‑functional teams that drive growth. She is also adept at seamlessly pivoting between tactical execution and strategic initiatives to meet evolving business needs. \n\n\n\n\n\n\n\n\n\nLocation\n\n\n\n\n\n\n\n\nRegister\n\n\n\nReserve Rutgers Parking\n\n\n\nLimit of 75 People. May not accept walk-ins\n\n\n\nAdd to Calendar\n\n\n\n\n\nSchedule\n\n\n\n\n\nPoster Session & Career Fair4:00 PMSpeaker Presentations5:45 PMPanel Discussion6:00 PMDinner7:00 PM\n\n\n\n\n\nDinner Buffet\n\n\n\n\nMediterranean Chicken Thighs w/chickpeas and Roasted Tomatoes and Spinach\n\n\n\nBaked Honey Glazed Salmon\n\n\n\nOrecchiette Pasta with Broccoli Rabe and Pesto with White Beans\, Roasted Potatoes in Garlic Broth\n\n\n\nOven Roasted Red Bliss Potatoes\n\n\n\nSeasonal Mixed Vegetables\n\n\n\nMixed Baby Greens with Tomato and Cucumber with Vinaigrette Dressing\n\n\n\nAssorted Dinner Rolls with Butter\n\n\n\nOrchard’s Harvest Fruit Salad\n\n\n\nMini Red Velvet\, Vanilla and Chocolate Cupcakes\n\n\n\nCoffee\, Tea\, Decaf\n\n\n\n\n\n\nFees\n\n\n\nMembers$55Non-Members$60Unemployed\, Retired\, & EXCOM Members$30Rutgers & Montclair Students$15
URL:https://nyift.org/event/2026-student-night-beyond-the-buzzwords/
LOCATION:Rutgers University: New Jersey Institute of Food Nutrition & Health\, 61 Dudley Rd\, New Brunswick\, New Jersey\, 08901\, United States
CATEGORIES:CNJIFT,Dinners
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20251209T170000
DTEND;TZID=America/New_York:20251209T200000
DTSTAMP:20260405T133422
CREATED:20251029T000100Z
LAST-MODIFIED:20251202T171401Z
UID:49815-1765299600-1765310400@nyift.org
SUMMARY:Holiday Dinner: Sensory Science Meets Comfort Food
DESCRIPTION:Sensory Science Meets Comfort Food\n\n\n\nWith Speakers Michelle Reyes & Robert Wallauer from dsm-firmenich\n\n\n\nGet ready to dive into the delicious world of mac and cheese! Michelle will reveal what really makes this classic comfort food irresistible\, sharing fun findings from her sensory science research. \n\n\n\nDiscover the secret ingredients to winning over taste buds—plus tips to make your mac and cheese the star of any holiday party! \n\n\n\nTo bring the science to life\, Chef Robert will prepare mac and cheese for us to sample—don’t miss this tasty experience!” \n\n\n\nSpeakers\n\n\n\n\n\n\n\n\n\n\n\nRobert Wallauer\n\n\n\nCorporate Executive Chef \n\n\n\ndsm-firmenich \n\n\n\n\nBio\n\nCorporate Executive Chef Robert Wallauer has over 20 years of experience in the food industry both in operations and manufacturing. He currently leads the culinary strategy for dsm-firmenich Taste Texture and Health North America\, bringing authenticity\, technique\, and tradition alive through flavor. He completed his culinary training at The French Culinary Institute\, New York City\, and earned his MS Nutrition Education at American University\, Washington\, D.C. Prior to his role at dsm-firmenich\, he was the Corporate Executive Chef for Unilever Food Solutions North America. \n\n\n\nIf you don’t find him experimenting in the culinary lab he is most likely toiling away in his kitchen garden in New Jersey with his family and Labrador Retriever. \n\n\n\n\n\n\n\n\n\n\n\n\n\n\nMichelle Reyes\, Ph.D.\n\n\n\nSr. Manager\, Sensory and Product Insights \n\n\n\ndsm-firmenich \n\n\n\n\nBio\n\nMichelle Reyes\, Ph.D.\, Senior Manager\, Sensory & Product Insights is a seasoned sensory and product insights leader\, driving consumer-centric innovation at dsm-firmenich. \n\n\n\nShe specializes in translating market and behavioral insights into strategic product development\, fostering portfolio growth and mentoring teams to deliver impactful results. \n\n\n\n\n\n\n\n\n\nLocation\n\n\n\n\n\n\n\n\nRegistration Deadline – December 2\, 2025 \n\n\n\nRegistration Closed\n\n\n\nAdd to Calendar\n\n\n\n\n\nSchedule\n\n\n\n\n\nNetworking & Appetizers5:00 – 6:00 PMSpeaker Presentations6:00 – 7:00 PMDinner7:00 – 8:00 PM\n\n\n\n\n\nMenu\n\n\n\nEntree choice of: \n\n\n\n\nChicken Piccata\n\n\n\nSalmon with Lemon Butter Sauce\n\n\n\nPasta Primavera\n\n\n\n\n\n\nFees\n\n\n\nMembers$55Non-Members & Walkins**$60Students / Unemployed / Emeritus / Executive Board$30*\n\n\n\n*Discounted rate applies only to members with advance registration. Non-member students and retirees and all walk-ins pay the standard non-member rate of $60. \n\n\n\n**Walkins will not be available if all registration slots are filled.
URL:https://nyift.org/event/sensory-science-meets-comfort-food/
LOCATION:The Cranbury Inn\, 21 S Main St\, Cranbury\, New Jersey\, 08512\, United States
CATEGORIES:CNJIFT,Dinners
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20251015T170000
DTEND;TZID=America/New_York:20251015T200000
DTSTAMP:20260405T133422
CREATED:20250729T064549Z
LAST-MODIFIED:20250820T181932Z
UID:49153-1760547600-1760558400@nyift.org
SUMMARY:Replacing FD&C Colors
DESCRIPTION:Replacing FD&C Colors\n\n\n\nChallenges & Solutions\n\n\n\nWith Speakers Jeannette O’Brien & Alice Lee from GNT USA LLC \n\n\n\nWith growing pressure to move away from synthetic dyes\, this seminar explores what it takes to replace FD&C colors with plant-based alternatives. Attendees will hear about regulatory context\, formulation considerations\, U.S. labeling requirements\, and real-world examples of how companies are addressing common challenges in the shift to natural color. \n\n\n\n\n\n\n\n\n\n\n\nSpeaker\n\n\n\nJeannette O’Brien\n\n\n\nExecutive Vice President of Sales and Marketing\, GNT \n\n\n\n\nJeannette O’Brien has more than 25 years of experience in the natural color industry and brings a combination of strategic and technical expertise. She holds a Master’s degree in Food Science and an MBA in Marketing Management. \n\n\n\nAs Executive Vice President of Sales and Marketing at GNT\, she brings deep industry knowledge and leadership experience to support the company’s continued growth in the natural color space. \n\n\n\n\n\n\n\n\n\n\n\n\n\n\nSpeaker\n\n\n\nAlice Lee\n\n\n\nTechnical Marketing Manager\, GNT USA \n\n\n\n\nAlice Lee is the Technical Marketing Manager at GNT USA. She began her career in 2003 as a product developer at Unilever and joined GNT in 2012\, where she previously served as Application Manager. \n\n\n\nAlice helps brands innovate with natural colors by combining technical expertise with practical marketing insights to drive successful product development. \n\n\n\n\n\n\n\n    Location\n\n\n\n\n\n\n\n\nRegister Today\n\n\n\nAdd to Calendar\n\n\n\n\n\nSchedule\n\n\n\n\n\n5 PMNetworking6 PMPresentation7 PMBuffet Dinner\n\n\n\n\n\nFees\n\n\n\nMembers$55Students\, Unemployed\, Retirees\, Executive Board$30*Nonmembers\, Walk-Ins$60\n\n\n\n*Discounted rate applies only to members with advance registration. Non-member students and retirees and all walk-ins pay the standard non-member rate of $60.
URL:https://nyift.org/event/replacing-fdc-colors/
LOCATION:B2 Bistro & Bar\, 230 Washington Place\, North Brunswick\, New Jersey\, 08902\, United States
CATEGORIES:CNJIFT
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250909T170000
DTEND;TZID=America/New_York:20250909T200000
DTSTAMP:20260405T133423
CREATED:20250729T064953Z
LAST-MODIFIED:20250730T005000Z
UID:49078-1757437200-1757448000@nyift.org
SUMMARY:Wine & Dine at the Grape Escape
DESCRIPTION:Wine & Dine at the Grape Escape\n\n\n\nWinery Tour\, Presentation & Buffet Dinner\n\n\n\nJoin us for an enjoyable evening at The Grape Escape in Dayton\, NJ. The event starts with a tour of the winery\, followed by a presentation from owner Ed Ventura. He’ll walk us through the wine-making process—from grape selection and crushing to fermentation\, pressing\, and bottling. \n\n\n\nEd will also explain how different regions and seasons affect grape quality\, and how choices like yeast and barrel type influence the final product. After that\, he’ll explore the basics of wine tasting using all five senses. The evening wraps up with a buffet dinner\, offering a chance to relax and enjoy good wine\, food\, and company. \n\n\n\nPresented by CNJ IFT\, in collaboration with the Middlesex County Department of Economic Development. \n\n\n\n\n\n\n\n\n\n\n\nSpeaker\n\n\n\nEd Ventura\n\n\n\nOwner\, Grape Escape \n\n\n\n\nEd Ventura is the owner of The Grape Escape\, a hands-on wine-making school in Dayton\, NJ. \n\n\n\nAfter 23 years in the corporate financial services world and nearly 15 more as a consultant specializing in data governance\, he purchased the winery. \n\n\n\nHis global work travels often included weekend volunteering at wineries\, where he developed a deep appreciation for wine-making and built relationships with vintners and oenologists. \n\n\n\nA cancelled consulting project in New Zealand became the turning point in his career. With no immediate work lined up\, Ed began exploring business opportunities and discovered The Grape Escape. \n\n\n\nCombining his passion for wine with his professional experience\, he purchased the business in 2013. He now considers the Grape Escape his retirement venture—and the happiest chapter of his life. \n\n\n\n\n\n\n\n    Location\n\n\n\n\n\n\n\n\nRegister Today\n\n\n\nAdd to Calendar\n\n\n\n\n\nSchedule\n\n\n\n\n\n5 PMHor D’oeuvres & Networking6 PMPresentation7 PMLight Buffet Dinner\n\n\n\n\n\nFees\n\n\n\nDeadline to Register: Monday\, September 1 \n\n\n\nMembers$55Students\, Unemployed\, Retirees\, Executive Board$30*Walk-Ins\, Nonmembers$60\n\n\n\n*Discounted rate applies only to members with advance registration. Non-member students and retirees and all walk-ins pay the standard non-member rate of $60.
URL:https://nyift.org/event/wine-dine-at-the-grape-escape/
LOCATION:The Grape Escape\, 12 Stults Road\, Suite 101\, Dayton\, New Jersey\, 08810\, United States
CATEGORIES:CNJIFT
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250602T113000
DTEND;TZID=America/New_York:20250602T113000
DTSTAMP:20260405T133423
CREATED:20250213T000827Z
LAST-MODIFIED:20251212T014422Z
UID:48249-1748863800-1748863800@nyift.org
SUMMARY:Central New Jersey IFT 2025 Golf Outing
DESCRIPTION:Central New Jersey IFT Annual Golf Outing\n\n\n\nThink Spring! Think Golf! Pull out those clubs and start practicing for winning the longest drive! We hope you can join us this year at the Meadows Golf Course in Plainsboro Township\, New Jersey on Monday\, June 2\, 2025. \n\n\n\n\n\n\n\n\nThank you to this year’s Outing Sponsor\, Essex Food Ingredients!\n\n\n\n\n\nMake the Game more Fun!\n\n\n\n(Available when registering) \n\n\n\n2 Mulligans\, 2 Kicks & 1 Throw Set = $30 \n\n\n\nNEW THIS YEAR! Purchase Raffle Tickets Online and Get 3 Extra for the Same Price! \n\n\n\n10 Raffle Tickets = $25 When Registering Online. 7 for $25 Onsite \n\n\n\n15 50/50 Tickets = $10 \n\n\n\n\n\n\n\n\n\n\nSponsor the Golf Outing\n\n\n\n\nOuting Sponsor\n\n\n\nSupport the Central New Jersey IFT Annual Golf Outing by Sponsoring the Outing! The golf outing sponsorship includes signage at registration\, recognition in every marketing email\, and a complimentary foursome. Only $1\,500! \n\n\n\nAdditional Sponsor Opportunities\n\n\n\nSponsor any of the items to have your logo added! A great way to be recognized at the outing. \n\n\n\n\n\n$750 \n\n\n\n\n\n\n\n\nBeverage Cart Sponsor\n\n\n\n\n\n\n$500 \n\n\n\n\n\n\n\n\nGolf Cart Sponsor\n\n\n\n\n\n\n$1000 \n\n\n\n\n\n\n\n\nGolf Ball Sponsor\n\n\n\n\n\n\n$450 \n\n\n\n\n\n\n\n\nGoodie Bag Sponsor\n\n\n\n\n\n\n$350 \n\n\n\n\n\n\n\n\nTee Sponsor\n\n\n\n\n\n\n$100 \n\n\n\n\n\n\n\n\nHole Sponsor\n\n\n\n\n\n\n$150 \n\n\n\n\n\n\n\n\nLongest Drive Sponsor\n\n\n\n\n\n\n$150 \n\n\n\n\n\n\n\n\nClosest to the Pin Sponsor\n\n\n\n\n\n\n$150 \n\n\n\n\n\n\n\n\nRaffle Prize Sponsor\n\n\n\nDonate to help purchase great raffle prizes! \n\n\n\n\n\nPurchase a Sponsorship\n\n\n\n\n\n\n\nRegister Today\n\n\n\nAdd to Calendar\n\n\n\n\n\nMonday \n\n\n\n\n\n\n\nSchedule\n\n\n\n\n11:30 AM Registration\n\n\n\n12:00 PM Lunch\n\n\n\n1:00 PM Shotgun Start\n\n\n\n6 PM-ish Dinner & Raffle\n\n\n\n\n\n\nFees\n\n\n\n1 Golfer $175 through April 30\, then $200 \n\n\n\nFoursome $700 through April 30\, then $800 \n\n\n\nDinner Only $55 \n\n\n\n\n\n\n    New Location!
URL:https://nyift.org/event/new-jersey-ift-annual-golf-outing/
LOCATION:The Meadows at Middlesex\, 70 Hunters Glen Dr\, Plainsboro Township\, New Jersey\, 08536\, United States
CATEGORIES:CNJIFT
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250515T170000
DTEND;TZID=America/New_York:20250515T200000
DTSTAMP:20260405T133423
CREATED:20250324T191227Z
LAST-MODIFIED:20250520T192330Z
UID:48642-1747328400-1747339200@nyift.org
SUMMARY:Eating for a Healthy Brain
DESCRIPTION:Eating for a Healthy Brain\n\n\n\nThe Connection Between Gut Health and Cognitive Well-Being\n\n\n\nThe human microbiome has proven to be an informative biomarker of cognitive health. Distinct microbial patterns that reflect a number of neurological conditions\, including autism and Alzheimer’s disease\, have been identified. \n\n\n\nThis presentation will describe these microbiome profiles and how they may be modified through dietary intervention. \n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nMeet the Presenter\n\n\n\nLaura Rokosz\, Ph.D\n\n\n\nPrincipal OwnerEGGLRock Nutrition \n\n\n\n\nBio\n\nLaura Rokosz is a Registered Dietitian Nutritionist (RDN) with 28 years of experience in the Pharmaceutical and Biotechnology industries. \n\n\n\nShe received her B.S.\, M.S.\, and Ph.D in Food Science from Rutgers University and completed her RDN internship in the Rutgers Individual Supervised Practice Pathway (ISPP) Dietetics program. \n\n\n\nDr. Rokosz was employed with Schering-Plough\, Merck and Pharmacopeia where she supported R & D efforts in drug development. \n\n\n\nShe is the author of over 40 peer-reviewed journal articles including five Expert Opinion articles on Obesity and Cancer. A number of her blogs on fitness and nutrition have been published on various syndicated websites and in online periodicals. \n\n\n\nDr. Rokosz is currently the owner of EGGLROCK Nutrition\, LLC\, an Integrative Healthcare practice providing dietary and lifestyle guidance for disease prevention and health maintenance. \n\n\n\nEGGLRock Nutrition is a well-recognized community practice serving the health needs of both adults and children. Dr. Rokosz serves as an adjunct faculty member at Rutgers University and Stevens Institute of Technology and teaches group fitness classes at the Gateway Family YMCA of Union County\, NJ. \n\n\n\nBe sure to tune into her podcast\, “Eat Right with Laura” which can be found on her website at www.egglrock.com. \n\n\n\n\n\n\n\n\n\n\n\nRegister Today\n\n\n\nAdd to Calendar\n\n\n\nView Attendees\n\n\n\n\n\nThursday \n\n\n\n\n\n\n\nSchedule\n\n\n\n\n5 PM: Appetizers & Networking\n\n\n\n6 PM: Speaker Presentation\n\n\n\n7 PM: Dinner & Dessert\n\n\n\n\n\n\nFees\n\n\n\n\nMembers $55\n\n\n\nNonmembers $60\n\n\n\nStudents\, Unemployed\, Retirees\, Executive Board $30\n\n\n\n\n\n\n\n    Location
URL:https://nyift.org/event/eating-for-a-healthy-brain/
LOCATION:Sahara Restaurant\, 165 Easton Avenue\, New Brunswick\, NJ\, 08901\, United States
CATEGORIES:CNJIFT
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250415T090000
DTEND;TZID=America/New_York:20250415T180000
DTSTAMP:20260405T133423
CREATED:20241125T191130Z
LAST-MODIFIED:20250723T023017Z
UID:47175-1744707600-1744740000@nyift.org
SUMMARY:Suppliers Day 2025
DESCRIPTION:
URL:https://nyift.org/event/suppliers-day-2025/
LOCATION:New Jersey Convention & Exhibition Center\, 97 Sunfield Ave.08837\, Edison\, NJ\, New Jersey\, United States
CATEGORIES:CNJIFT,Expo,NYIFT
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250220T160000
DTEND;TZID=America/New_York:20250220T200000
DTSTAMP:20260405T133423
CREATED:20250114T222752Z
LAST-MODIFIED:20250211T225027Z
UID:47713-1740067200-1740081600@nyift.org
SUMMARY:Student Night: Uncovering Artificial Ingredients
DESCRIPTION:Uncovering Artificial Ingredients\n\n\n\nRisks\, Regulations\, & Revolution\n\n\n\n\n\nDinner Buffet\n\n\n\nGrilled Lemon Pepper Chicken \n\n\n\nGrilled Skirt Steak\, Moroccan Spice Rub \n\n\n\nVegetable Lasagna \n\n\n\nOven Roasted Red Bliss Potatoes \n\n\n\nSeasonal Mixed Vegetables \n\n\n\nMixed Baby Greens with Tomato and Cucumber with Vinaigrette Dressing \n\n\n\nAssorted Dinner Rolls with Butter \n\n\n\n \n\n\n\nOrchard’s Harvest Fruit Salad \n\n\n\nCarrot\, Chocolate and Lemon Layer Cakes \n\n\n\nCoffee\, Tea\, Decaf \n\n\n\n\n\n\n\n\nMeet the Panelists\n\n\n\n\n\n\n\n\n\n\n\n\nModerator\n\n\n\nDr. Donald W. Schaffner\n\n\n\n \n\n\n\n\nDr. Donald W. Schaffner is an Extension Specialist in Food Science and a Distinguished Professor at Rutgers University. \n\n\n\nStarting in Fall 2023\, he serves as the Food Science department chair\, moving from his role as the graduate program director. \n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nPanelist\n\n\n\nDebbie Levine\n\n\n\nIngredion\, Inc. \n\n\n\n\nDebbie Levine collaborates with Ingredion regulatory colleagues worldwide for global expansion of ingredient approvals\, including sweeteners\, dietary fibers\, and plant-based proteins. \n\n\n\nDebbie currently serves as the Director of Global Scientific & Regulation Affairs at Ingredion \n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nPanelist\n\n\n\nPatrick Riolo\n\n\n\nAllen Flavors \n\n\n\n\nPatrick Riolo holds a B.S. and M.B.S. in Food Science from Rutgers University. He is the Product Development Manager at Allen Flavors in South Plainfield\, NJ\, with extensive experience in food and beverage innovation. \n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nPanelist\n\n\n\nDana Daneker Gasiorowski\n\n\n\nIFF \n\n\n\n\nDana is Creative Director and Principal Flavorist for IFF (International Flavors & Fragrances) located in Dayton\, NJ.  \n\n\n\nHer professional experience covers environmental & analytical chemistry\, sensory science\, flavor research & creation for food and beverage. Her favorite tonalities include botanicals\, cheese\, vanilla and citrus. \n\n\n\nShe leads the IFF Flavor School for North America and enjoys sharing the wonder of flavor chemistry. \n\n\n\n\n\n\n\n\n\n\n\n\n\nRegister Now\n\n\n\nAdd to Calendar\n\n\n\n\n\nThursday \n\n\n\n\n\n\n\nSchedule\n\n\n\n\n4-5:45 PMPoster & Career Sessions\n\n\n\n5:45-7:00 PMAwards & Panel Discussion\n\n\n\n7-8 PMBuffet Dinner & Dessert\n\n\n\n\n\n\nFees\n\n\n\n\nMembers – $55\n\n\n\nNon-Members – $60\n\n\n\nUnemployed\, Retired\, & EXCOM Members – $30\n\n\n\nRutgers Students – $15\n\n\n\nMontclair Students – $30\n\n\n\n\n\n\n    Location\n\n\n\nNew Jersey Institute of Food Nutrition & Health (IFNH)61 Dudley Road\,New Brunswick\, NJ 08901 \n\n\n\nYou must pre-register for parking \n\n\n\nPre-register Parking
URL:https://nyift.org/event/uncovering-artificial-ingredients/
LOCATION:New Jersey Institute for Food\, Nutrition\, and Health\, 61 Dudley Road\, New Brunswick\, NJ\, 08901\, United States
CATEGORIES:CNJIFT,Dinners,Networking,Panel
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20241210T170000
DTEND;TZID=America/New_York:20241210T200000
DTSTAMP:20260405T133423
CREATED:20241028T233932Z
LAST-MODIFIED:20241206T012300Z
UID:46527-1733850000-1733860800@nyift.org
SUMMARY:2025 Texture & Taste Trends - by Ingredion
DESCRIPTION:2025 Texture & Taste Trends\n\n\n\nJoin Ingredion’s Culinology team for an engaging sneak peek into their 2025 Texture and Taste Trends Report.  Don’t miss this opportunity to experience innovative approaches to food texture and share insights with fellow food science professionals.    \n\n\n\n\n\n\n\nSpeakers\n\n\n\n\n\n\n\n\n\n\n\nSpeaker\n\n\n\nMaru Harris\n\n\n\nGlobal Culinology Manager & US/CAN Lead\, Ingredion \n\n\n\n\nBio\n\nMaru is a classically trained chef with a background in food product development. She worked various stations within the brigade de cuisine for 10 years prior to pursuing an Applied Science degree in Baking & Pastry Arts and a Bachelor of Science in Culinary Nutrition from Johnson & Wales University in Providence\, RI. \n\n\n\nMaru began her career as a Research & Development Chef within the newly formed Culinary group at National Starch. She later moved to Omaha to work for ConAgra Foods as a Food Scientist for Healthy Choice Frozen Ready Meals and spent time as a chef consultant before returning to New Jersey and Ingredion/National Starch.​ \n\n\n\nHer work at Ingredion focuses on translating and articulating Ingredion’s messaging for our customers in the form of consumer-ready\, holistic food concepts. She supports a wide range of Global and Regional functions including Customer Co-Creation and Innovation\, Go-To-Market support\, and Texture Elevation.​ \n\n\n\n \n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nSpeaker\n\n\n\nTaylor May\n\n\n\nSenior Culinologist\, Ingredion \n\n\n\n\nBio\n\nTaylor has worked on holistic product development over the past four years\, specializing in sugar-reduction and front-end Innovation. She combines an understanding of market and consumer needs with a passion for trendy and impactful solutions.​ \n\n\n\nTaylor holds a Bachelor of Science in Food Science with an emphasis in Culinology from Clemson University bringing a unique blend of scientific and culinary knowledge to her role. \n\n\n\nOutside of her professional life\, Taylor enjoys traveling and exploring the outdoors\, participating in fitness-related activities\, and reading thriller novels.​ \n\n\n\n \n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nSpeaker\n\n\n\nAlych Marí Padró Malavé\n\n\n\nCulinologist\, Ingredion \n\n\n\n\nBio\n\nBorn and raised in Humacao\, Puerto Rico\, Alych was passionate about the culinary world at a young age. She started working at fine dining restaurants as a dishwasher\, eventually advancing her way up to line cook. Alych’s dedication and hard work earned her the opportunity to compete in Paris\, winning the Best Chef award as well as the Silver Medal of Honor from the Academie Culinaire de France.​ \n\n\n\nAlych earned a Culinary Science bachelor’s degree from the CIA in NY\, and shortly after began her food science career as a Culinary Specialist at Cuisine Solutions. She recently joined Ingredion as a Culinologist on the Global Culinology team supporting the US/CAN region.​ \n\n\n\nAlych enjoys spending time with her cats and playing videogames. \n\n\n\n \n\n\n\n\n\n\n\n\n\n\n\n\n\n\nRegistration Deadline:Thursday\, December 4\, 2024 \n\n\n\n\nBuy Tickets on Eventbrite\n\nBuy Tickets\n\n\n\n\n\n\n\nAdd to Calendar\n\n\n\n\n\nTuesday \n\n\n\n\n\n\n\nFees\n\n\n\n\nMembers $55 \n\n\n\nNonmembers/Walk-ins $60 \n\n\n\nStudents\, Unemployed\, Retirees\, Executive Board $30 \n\n\n\n\n\n\nSchedule\n\n\n\n\n5-6 PM Networking\n\n\n\n6-7 PM Speakers\n\n\n\n7-8 PM Dinner & Dessert\n\n\n\n\n\nMenu\n\nBuffet: \n\n\n\n\nCaesar Salad\n\n\n\nFarfalle Puttanesca\n\n\n\nBraised Short Rib\n\n\n\nSalmon Filet\n\n\n\nChicken Piccata\n\n\n\nChef’s Choice Potato\n\n\n\nVegetable\n\n\n\nDessert
URL:https://nyift.org/event/2025-texture-taste-trends-by-ingredion/
LOCATION:B2 Bistro & Bar\, 230 Washington Place\, North Brunswick\, New Jersey\, 08902\, United States
CATEGORIES:CNJIFT,Dinners,Networking
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20241119T170000
DTEND;TZID=America/New_York:20241119T203000
DTSTAMP:20260405T133423
CREATED:20241010T170028Z
LAST-MODIFIED:20241023T022008Z
UID:46277-1732035600-1732048200@nyift.org
SUMMARY:GLP-1 Weight Loss Medications
DESCRIPTION:New York & Central New Jersey IFT Panel \n\n\n\nTargeted Opportunities for the Food and Supplement Industries\n\n\n\nThe GLP-1 medications phenomenon is expected to cover 10% of the global population and demand outpaces supply in many countries. The medically supported weight loss market is projected to reach up to $100 billion by 2030.  \n\n\n\nThese weight loss and diabetes control medications should be looked at as an opportunity more than a threat to the Food Industry. This event will be a panel presentation of 4 speakers and a moderator followed by Q&A with the audience.  \n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nMeet the Moderator\n\n\n\nLaura Rokosz\, Ph.D.\, RDN\n\n\n\nPharmaceutical & Biotechnology Sectors \n\n\n\nRead Laura Rokosz’s Bio\n\nAs our Moderator\, Laura will introduce our other speakers and share her expertise as a Dietitian\, offering dietary recommendations for those undergoing treatment with GLP-1 mimetics. \n\n\n\nDr. Laura Rokosz is a Registered Dietitian Nutritionist (RDN) with 28 years of experience in the Pharmaceutical and Biotechnology sectors. \n\n\n\nShe earned her B.S.\, M.S.\, and Ph.D. in Food Science from Rutgers University and completed her RDN internship through the Rutgers Individual Supervised Practice Pathway (ISPP) Dietetics program. \n\n\n\nDr. Rokosz has worked with Schering-Plough\, Merck\, and Pharmacopeia\, contributing to research and development in drug development. \n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nPanelist\n\n\n\nDr. Colette Knight\, MD\n\n\n\nChair of Inserra Family Diabetes Institute \n\n\n\n\nRead Dr. Colette Knight’s Bio\n\nDr. Colette Knight serves as the chair of the Inserra Family Diabetes Institute and is the division director of Endocrinology\, Diabetes\, and Metabolism at Hackensack University Medical Center. Additionally\, she holds the position of associate professor of medicine at Hackensack Meridian School of Medicine. \n\n\n\nDr. Knight is devoted to assisting patients with diabetes and is focused on eliminating obstacles that hinder access to healthcare. With a wealth of experience as a clinician\, educator\, and researcher\, she is deeply committed to community outreach and education regarding endocrine and diabetes-related conditions.  \n\n\n\n\n\n\n\n\n\nGLP Agonists: A New Era in Obesity Management\n\n\n\nPanel Details\n\nDr. Knight will explore the various factors influencing obesity\, highlighting the significance of understanding the risk factors\, behaviors\, and mechanisms that contribute to its onset. \n\n\n\nShe will address innovative treatments\, including glucagon-like peptide receptor agonists (GLP-RA)\, for weight management\, whether used independently or alongside surgical interventions. \n\n\n\nThese treatments are linked to positive outcomes\, such as enhancements in dysglycemia and cardiovascular health. \n\n\n\nDr. Knight’s discussion will examine the relationship between metabolism and obesity\, detailing the mechanisms of action and appropriate indications for these novel therapies. Furthermore\, she will cover how these medications influence satiety and the nutritional and dietary support required for patients utilizing GLP-1 therapies. \n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nPanelist\n\n\n\nDr. Suketu Patel\, MD\, Ph.D.\n\n\n\nGlobal Chief Medical OfficerHavas Health Network \n\n\n\n\nRead Dr. Suketu Patel’s Bio\n\nDr. Patel holds the position of Global Chief Medical Officer at Havas Health Network\, where he is instrumental in spearheading the GLP-1 consultancy. He has effectively launched and rejuvenated a multitude of brands across a range of therapeutic domains\, including nutrition\, immunology\, oncology\, neurology\, genetics\, and rare diseases. Havas Health is dedicated to enhancing its partnerships with institutions and leveraging advanced data to promote effective communication in the contemporary marketplace. Through the GLP-1 consultancy\, Dr. Patel and Havas Health affirm their dedication to leading in this dynamic field. \n\n\n\n\n\n\n\n\n\nEvery Brand Needs a GLP-1 Strategy\n\n\n\nPanel Details\n\nThe ripple effect of GLP-1s across healthcare\, business\, & cultureParticipants will acquire knowledge regarding the impact of GLP-1s\, which\, through their varied mechanisms of action affecting multiple peripheral body systems\, can not only promote individual weight loss but also contribute to substantial weight loss at the population level. \n\n\n\nThis trend carries significant implications for a variety of related markets. GLP-1s are poised to initiate a ripple effect across three interrelated domains: healthcare (including diabetes\, obesity\, cardiology\, neurology\, hepatology\, and immunology)\, business (such as snack foods\, airlines\, fashion\, fitness\, and restaurants)\, and culture (covering social events\, dating\, and new hobbies). \n\n\n\nWithin these domains\, we propose a three-tier model to illustrate the potential influence of GLP-1s. \n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nPanelist\n\n\n\nJing Zhou\, Ph.D.\n\n\n\nSr. Manager in Nutrition\, Global Scientific & Regulatory AffairsIngredion \n\n\n\n\nRead Jing Zhou’s Bio\n\nDr. Jing Zhou serves as a Senior Manager in Nutrition within the Global Scientific and Regulatory Affairs division at Ingredion. She leverages her expertise in nutrition science to enhance both the existing product portfolio and innovation initiatives\, thereby fostering the growth of Ingredion’s Healthful Solutions sector. \n\n\n\nDr. Zhou earned her Ph.D. in Nutrition Science from Purdue University\, where she focused on clinical research related to human nutrition and medical devices. With a total of 14 years of experience in the field\, she possesses specialized knowledge in Clinical Nutrition\, dietary protein\, metabolic health\, sleep quality\, and skeletal muscle quality\, and has authored 19 research papers and abstracts. Additionally\, she holds certification as a Project Management Professional.  \n\n\n\n\n\n\n\n\n\nIngredient Solutions to Support Consumers in the Era of GLP-1 Receptor Agonists\n\n\n\nPanel Details\n\nThis presentation will explore ingredient solutions tailored for two primary consumer groups: those utilizing GLP-1 receptor agonists and those who are not but are interested in natural methods to enhance their satiety. For the first group\, it is essential to address concerns regarding potential lean body mass loss and associated side effects. \n\n\n\nConversely\, the second group may prioritize foods and diets that promote satiety and effective weight management. Potential ingredient solutions include dietary proteins\, fibers\, natural sweeteners\, and fat replacers\, among others.  \n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nPanelist\n\n\n\nLinda Zeitzoff MSN\, CRNP\, CDCES\n\n\n\nManager Medical Affairs – Metabolic HealthNestlé Health Science \n\n\n\n\nRead Linda Zeitzoff’s Bio\n\nLinda Zeitzoff is a nurse practitioner and certified diabetes care and education specialist with clinical experience managing children and young adults living with diabetes and obesity. Following clinical practice\, she spent 8 years in the pharmaceutical industry as a field-based educator for Novo Nordisk® where she engaged in conversations with health care providers\, patients\, payers and health system executives\, discussing the role GLP-1 medications play in diabetes and obesity management. \n\n\n\nCurrently\, Linda is a Medical Affairs Manager at Nestlé Health Science responsible for supporting the metabolic health portfolio of products through claims substantiation\, health care provider strategy and education\, consumer marketing and product innovation. \n\n\n\n\n\n\n\n\n\nNutritional Considerations in the Era of GLP-1 Medications for Weight Management\n\n\n\nPanel Details\n\nInsights and opportunities learned from consumers\, healthcare providers\, and scientific evidenceDuring this discussion\, attendees will gain a better understanding of the adult GLP-1 user after Linda presents consumer and healthcare professional data focusing on insights learned around attitudes and behaviors\, side-effects and lapse of medication use. \n\n\n\nLearn how Nestlé Health Science leveraged the data and scientific evidence to launch glp-1nutrition.com\, a new innovative web-based platform that supports the consumer with products\, tools and resources during their weight management journey. \n\n\n\nKey benefit areas to be highlighted include muscle preservation\, gut health\, micronutrient intake\, hydration\, skin and hair health and weight rebound. \n\n\n\n\n\n\n\n\n\n\n\n\n\n\nBuy Tickets on Eventbrite\n\nBuy Tickets\n\n\n\n\n\n\n\nAdd to Calendar\n\n\n\n\n\n\n\nFees\n\n\n\n\nMembers – $55\n\n\n\nNon-Members – $60\n\n\n\nStudents\, Unemployed\, Retirees\, Executive Board – $30\n\n\n\n\n\n\nSchedule\n\n\n\n\n5-6 PM Networking & Cash Bar\n\n\n\n6-7:15 PM Dinner & Panel\n\n\n\n7:15-8:30 PM Dessert & Networking\n\n\n\n\n\nMenu\n\nSalad: \n\n\n\n\nLocal farm-fresh seasonal Caprese fruit salad with burrata cheese & crostini\n\n\n\n\nChoice of entree: \n\n\n\n\nPan seared Atlantic salmon basil grapefruit beurre blanc\n\n\n\n“Goffle Farm” Chicken scallopini sun-dried tomato\, artichoke\, chardonnay sauce\n\n\n\nVegetarian option (Chef’s Choice)\n\n\n\n\nDessert sampler plate: \n\n\n\n\nS’mores shooter\n\n\n\nMini apple cider donut\n\n\n\nCheesecake bite
URL:https://nyift.org/event/glp-1-weight-loss-medications/
LOCATION:Grain House\, 225 Morristown Rd\, Basking Ridge\, New Jersey\, 07920\, United States
CATEGORIES:CNJIFT,NYIFT,Panel
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20241009T170000
DTEND;TZID=America/New_York:20241009T200000
DTSTAMP:20260405T133423
CREATED:20240916T183435Z
LAST-MODIFIED:20240930T193125Z
UID:46222-1728493200-1728504000@nyift.org
SUMMARY:An Unforgettable Evening at Cypress Brewing
DESCRIPTION:About\n\n\n\nMeet Charles Backman\, the passionate owner and beer connoisseur\, as he shares the journey of perfecting their craft beer. Enjoy a brief tour (as it is a micro-brewery) to get an up-close look at the brewing process. \n\n\n\nIndulge in a tasting of one their uniquely flavored beers\, and savor delicious pizza and salad. Your registration fee includes one beer on tap\, so come ready to enjoy! \n\n\n\nDon’t miss out on this fantastic opportunity to connect with fellow members and experience the best of Cypress Brewing\, along with pizza. Cheers to great beer and even better company! \n\n\n\n\n\n\n\nMenu\n\n\n\nPizza\, salad\, & 1 Beer on Tap Tasting! \n\n\n\n\n\n\n\n\n\nRegister Now\n\n\n\nAdd to Calendar\n\n\n\n\nSchedule\n\n\n\n\n\n\n\nFees\n\n\n\n\nMembers $35\n\n\n\nNon-Members / Walkins $40\n\n\n\nUnemployed\, Students* & Retirees $30\n\n\n\n\n\n*Students please bring ID.No minimum age to attend.No shows will be billed
URL:https://nyift.org/event/an-unforgettable-evening-at-cypress-brewing/
LOCATION:Cypress Brewing\, 30 Nixon Lane\, Unit 1E\, Edison\, New Jersey\, 08837\, United States
CATEGORIES:CNJIFT,Networking
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20240910T170000
DTEND;TZID=America/New_York:20240910T200000
DTSTAMP:20260405T133423
CREATED:20240820T200315Z
LAST-MODIFIED:20240911T181654Z
UID:45983-1725987600-1725998400@nyift.org
SUMMARY:2nd Annual Trivia Night
DESCRIPTION:About\n\n\n\nPlease join us for our second annual Trivia Night.  This will be the kick off event for the 2024-2025 program year for CNJFT. Come join us and enjoy a hearty spread of appetizers and crudités\, perfect for networking without the formality of a sit-down meal. \n\n\n\nTest your food science knowledge in our Trivia Game\, hosted by Jordan Allen\, our trivia master. Challenge yourself\, ignite your competitive spirit\, and stand a chance to win fun prizes! \n\n\n\nCome alone or with your fellow coworkers. Meet up with past colleagues\, make new friends\, and network with professionals from the food industry while enjoying delicious food and drinks. Students are encouraged and welcomed at this event. \n\n\n\nDon’t miss out on this fantastic opportunity to build your network and have a great time! \n\n\n\n\n\n\n\nMenu\n\n\n\nCharcuterie Table: cheese assortment\, cured meats\, dried fruits and nuts\, seasonal berries\, dip and crackers \n\n\n\nCrudité Platter: assortment of fresh vegetables\, house-made ranch dip \n\n\n\nSalt & Vinegar Chips: sea salt\, fried rosemary\, malt vinegar\, house-made onion dip \n\n\n\nButler Passed Appetizers: coconut shrimp\, stuffed mushrooms\, bun-less sliders\, Thai chicken skewers\, mini franks wrapped in puffed pastry \n\n\n\n\n\n\n\n\n\nRegister Now\n\n\n\n\nSchedule\n\n\n\nRegister by 12pm\, Thursday\, September 5th \n\n\n\n\n\n\n5-6 PM Networking\n\n\n\n6-8 PM Trivia\n\n\n\n\n\n\nFees\n\n\n\n\n$40 Members\n\n\n\n$30 Students\, Retirees\, Unemployed Members\n\n\n\n$45 Nonmembers / Walkins
URL:https://nyift.org/event/2nd-annual-trivia-night/
LOCATION:Salt Creek Grille\, One Rockingham Row\, Princeton\, NJ\, 08540\, United States
CATEGORIES:CNJIFT,Networking
END:VEVENT
END:VCALENDAR