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X-WR-CALNAME:New York Institute of Food Technologists (NYIFT)
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X-WR-CALDESC:Events for New York Institute of Food Technologists (NYIFT)
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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
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