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DTSTART;TZID=America/New_York:20260324T170000
DTEND;TZID=America/New_York:20260324T200000
DTSTAMP:20260619T034753
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:20260619T034753
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:20260619T034753
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:20250313T170000
DTEND;TZID=America/New_York:20250313T200000
DTSTAMP:20260619T034753
CREATED:20241216T230356Z
LAST-MODIFIED:20250305T160441Z
UID:47526-1741885200-1741896000@nyift.org
SUMMARY:Food Recalls & Supply Safety
DESCRIPTION:Do More Recalls in the News Mean the Food Supply is Less Safe?\n\n\n\nWhat is the story behind the recalls?\n\n\n\nPlease join us for a New York IFT Speaker Event. \n\n\n\nIn the past year\, there seems like there have been more food safety recalls than ever. Many of these recalls came from long established companies with well established brands: Boar’s Head luncheon meats\, McDonald’s Quarter Pounders\, and PepsiCo’s Quaker Chewy Granola Bars. \n\n\n\nWhat is the story behind these recalls? Is the food industry losing its ability to ensure food supply safety? Learn what Dr. Schaffner\, a recognized expert in microbiological risk assessment\, can tell us. \n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nMeet the Speaker\n\n\n\nDr. Donald W. Schaffner\n\n\n\nChair\, Dept of Food ScienceRutgers University \n\n\n\n\nBio\n\nDr. Donald W. Schaffner is Extension Specialist in Food Science and Distinguished Professor at Rutgers University. He is the current Chair of the Department of Food Science.His research interests include handwashing\, cross-contamination\, and quantitative microbial risk assessment. He has authored over 200 peer-reviewed publications and educated thousands of food industry professionals. \n\n\n\nHe is a Fellow of the Institute of Food Technologists\, the American Academy of Microbiology\, the Society for Risk Analysis and International Association for Food Protection (IAFP). He served as president of IAFP in 2013-2014.He was an Editor for the ASM journal Applied and Environmental Microbiology from 2005 to 2020. \n\n\n\nHe began serving as a Contributing Editor for Food Microbiology and as Associate Editor for Comprehensive Reviews in Food Science and Food Safety (CRFSFS) in 2020 and as Scientific Editor for CRFSFS in 2023. He has been the Editor-in-Chief of Microbial Risk Analysis since 2022. In his spare time\, he co-hosts the Food Safety Talk and Risky or Not podcasts. \n\n\n\nView LinkedIn \n\n\n\n\n\n\n\n\n\n\n\n\n\n    Location\n\n\n\n\n\n\n\n\nRegistration Closed\n\n\n\nPlease register by 5 PM EST\, February 27\, 2025 \n\n\n\nAdd to Calendar\n\n\n\n\n\nThursday \n\n\n\n\n\n\n\nSchedule\n\n\n\n\n3-5:00 PMNYIFT Board Meeting (non-board members are welcome)\n\n\n\n5:00 PMAppetizers & Networking\n\n\n\n6:00 PMSpeaker Presentation\n\n\n\n7:00 PMDinner & Dessert \n\n\n\n8:00 PMAdjourn\n\n\n\n*3-8:00 PM*Mondelez Company Store Open\n\n\n\n\n\n\nFees\n\n\n\n$55Members \n\n\n\n$60Non-members (No Walk-ins) \n\n\n\n$30Students\, Unemployed\, Retirees\, Executive Board Members
URL:https://nyift.org/event/dinner-meeting-mondelez/
LOCATION:Mondelēz International\, 100 Deforest Ave\, East Hanover\, NJ\, 07936\, United States
CATEGORIES:Dinners,NYIFT,Panel
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250220T160000
DTEND;TZID=America/New_York:20250220T200000
DTSTAMP:20260619T034753
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:20260619T034753
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
END:VCALENDAR