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DTSTART;TZID=America/New_York:20260506T170000
DTEND;TZID=America/New_York:20260506T200000
DTSTAMP:20260621T035238
CREATED:20260401T215351Z
LAST-MODIFIED:20260506T202505Z
UID:51029-1778086800-1778097600@nyift.org
SUMMARY:Early Careerists Networking
DESCRIPTION:Early Careerists Networking\n\n\n\n\n\n\n\n\n\nNetwork over pizza & drinks with others who are early in their careers. \n\n\n\n\nLocation\n\n\n\n\n\n\n\n\n\nRegister Now\n\n\n\nRegistration closes Friday\, May 1\, 2026 \n\n\n\nAdd to Calendar\n\n\n\n\n\nSchedule\n\n\n\n5:00 – 8:00 PMNetworking\, Pizza\, & Drinks\n\n\n\n\n\nFees\n\n\n\nLimit of 35 attendees\, register today! \n\n\n\nEarly Careerists$15\n\n\n\n\n\nMenu\n\n\n\nIncluded with registration:Drink ticket & pizza
URL:https://nyift.org/event/early-careerists-networking/
LOCATION:Flounder Brewing Co.\, 2 Clerico Lane\, Building 4\, Hillsborough\, New Jersey\, 08844\, United States
CATEGORIES:Networking,NYIFT
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250220T160000
DTEND;TZID=America/New_York:20250220T200000
DTSTAMP:20260621T035238
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:20260621T035238
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:20241010T170000
DTEND;TZID=America/New_York:20241010T200000
DTSTAMP:20260621T035238
CREATED:20240904T201011Z
LAST-MODIFIED:20240911T181702Z
UID:46128-1728579600-1728590400@nyift.org
SUMMARY:Free Spirited: The Science of Zero-ABV Recipes
DESCRIPTION:About\n\n\n\nA joint NYIFT & Nutmeg IFT meeting at Pepsico \n\n\n\nAre you ready to revolutionize your zero-ABV drink recipes with insights from an internationally-renowned mixologist and the science behind spirit-free drinks? \n\n\n\nJoin us for a night of learning with a mocktail networking hour\, dinner & presentation. \n\n\n\nThe zero-ABV market is predicted to hit $271 billion by 2033\, but for many recipe developers creating compelling spirit-free drinks is an elusive hit-or-miss process. \n\n\n\nJoin internationally-renowned mixologist Anthony Caporale\, Director of Spirits Education at New York’s award-winning Institute of Culinary Education and author of the long-running Imbible series of cocktail shows\, for a deep-dive into the science of spirit-free recipes that will set your zero-ABV drinks above the rest. \n\n\n\nWe’ll cover the history of non-alcoholic drinks\, walk you through the chemistry that differentiates non-alcoholic drinks from their spirited cousins\, and explore recipe development techniques you can start using quickly\, easily\, and successfully. \n\n\n\nWhether you want to enhance your existing spirit-free development program or you’re looking to create a new one\, you won’t want to miss this forward-thinking guide to greater profitability and expanded customer inclusion! \n\n\n\n\n\n\n\nMeet the expert\n\n\n\n\n\n\n\n\n\n\n\nAnthony Caporale \n\n\n\nBeverage Engineer \n\n\n\nArt of the Drink \n\n\n\n\n\nAnthony is an internationally-renowned mixology author\, educator and consultant specializing in the history and science of alcoholic beverages. \n\n\n\nHe has worked in the restaurant industry for his entire career\, starting as a server before transitioning into bartending\, and ultimately moving into manager\, owner and then consulting roles. \n\n\n\nTo date\, Anthony has been involved in the opening or operation of more than two dozen restaurants and foodservice operations\, including serving as the Beverage Manager at Bobby Flay’s flagship Mesa Grill restaurant in New York City. \n\n\n\nAnthony is also the creator and host of “Art of the Drink TV\,” YouTube’s first series about cocktails and bartending\, which quickly garnered millions of loyal viewers across the globe as well as numerous awards and accolades. \n\n\n\nContinue reading \n\n\n\n\n\n\n\n\n\nRegister Now\n\n\n\n\nSchedule\n\n\n\n\n\nDeadline to Register September 27! \n\n\n\n\n5-6 PM Mocktail Networking\n\n\n\n6-7 PM Speaker\n\n\n\n7-8 PM Dinner Buffet & Dessert\n\n\n\n\n\n\nFees\n\n\n\n\nMembers $55\n\n\n\nNon-Members $65\n\n\n\nStudents & Retirees $25\n\n\n\n\n\n\nMenu\n\n\n\nBuffet with wide variety of options
URL:https://nyift.org/event/free-spirited-the-science-of-zero-abv-recipes/
LOCATION:PepsiCo Cafeteria\, 50 Stevens Avenue\, Valhalla\, NY\, 10595\, United States
CATEGORIES:Networking,NYIFT
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20241009T170000
DTEND;TZID=America/New_York:20241009T200000
DTSTAMP:20260621T035238
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:20260621T035238
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
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