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DTSTART;TZID=America/New_York:20261007T170000
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UID:51265-1791392400-1791403200@nyift.org
SUMMARY:Did Summer 2026 Stress-Test Our Food Safety System?
DESCRIPTION:Did Summer 2026 Stress-Test Our Food Safety System?\n\n\n\n\n\n\n\n\n\n\nThis talk examines major food safety events from summer 2026 to explore what they revealed about the strengths\, vulnerabilities\, and resilience of our food safety system. Through recent real-world examples\, we will consider how effectively our systems detect\, respond to\, and communicate food safety risk\, and what these events can teach us about where we go next. \n\n\n\n\n\n\n\n\n\nSpeaker\n\n\n\nByron Chaves\, Ph.D.\n\n\n\nAssociate Extension Specialist & Professor – Department of Food ScienceRutgers\, The State University of New Jersey \n\n\n\n\nBio\n\nDr. Byron Chaves joined the Department of Food Science at Rutgers University in March 2026 as an Associate Extension Specialist. His program integrates Extension\, applied research\, and teaching to develop practical\, science-based solutions that strengthen food safety systems and support the food industry\, regulatory agencies\, and public health professionals. \n\n\n\nHis research focuses on understanding the growth\, survival\, inactivation\, and transmission of foodborne pathogens to improve food safety decision-making and reduce the risk of foodborne illness. Dr. Chaves works closely with industry\, government\, and academic partners to translate science into evidence-based training programs\, decision-support tools\, and applied solutions for emerging food safety challenges. \n\n\n\nHis contributions to food safety have been recognized through several national honors\, including the 2025 Emerging Leader in Food Safety Award from the Institute for the Advancement of Food and Nutrition Sciences (IAFNS) and the 2024 James M. Jay Food Safety Award from the International Association for Food Protection (IAFP). Byron is a native of Costa Rica and earned his PhD from Texas Tech University. Prior to joining Rutgers\, he was an Assistant/Associate Professor and Extension Specialist at the University of Nebraska-Lincoln. \n\n\n\n\n\n\n\n\n\nLocation\n\n\n\n\n\n\n\n\n\n\n\nRegister Now\n\n\n\nAdd to Calendar\n\n\n\nRegistration closes September 30\, 2026 or when attendance capacity is reached\n\n\n\n\n\nSchedule\n\n\n\n5:00 – 6:00 PMNetworking & Hors D’oeuvres6:00 – 7:00 PMSpeaker7:00 – 8:00 PMDinner\n\n\n\n\n\nFees\n\n\n\nLimit of 100 attendees\n\n\n\nRegistration full? Contact us to get waitlisted.\n\n\n\nMembers$55Students / Unemployed / Emeritus / Executive Board$30Non-Members / Walkins$60\n\n\n\n\n\nMenu\n\n\n\n5:00 – 6:00 PMPassed Hors D’oeuvres7:00 PMBuffet Style DinnerCash Bar
URL:https://nyift.org/event/did-summer-2026-stress-test-our-food-safety-system/
LOCATION:The Landing\, 311 Amwell Rd Ste 6\, Hillsborough\, New Jersey\, 08844\, United States
CATEGORIES:CNJIFT,Dinners,Networking
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DTSTART;TZID=America/New_York:20261201T170000
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DTSTAMP:20260929T052957Z
CREATED:20260929T051834Z
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UID:51405-1796144400-1796155200@nyift.org
SUMMARY:The Art & Science of Sourdough
DESCRIPTION:The Art & Science of Sourdough\n\n\n\nCNJIFT Annual Holiday Dinner Meeting\n\n\n\n\n\n\n\n\n\nJoin CNJIFT for our annual Holiday Dinner Meeting and another exciting installment of our Art & Science series\, which highlights both the culinary and technical perspectives that drive food innovation. \n\n\n\nThis year’s program\, “The Art & Science of Sourdough\,” will feature a chef and baker from LiLLiPiES Bakery in Princeton\, NJ\, sharing the craftsmanship and creativity behind exceptional sourdough products. Complementing the artisanal perspective\, A Senior R&D Technologist from Puratos invites you to Join us for a deep dive into the living science of sourdough\, from the deceptively simple recipe to the meticulous\, hands on craft behind fermentation. \n\n\n\nWe’ll explore what’s really happening inside your dough as microbes transform flour and water into flavor\, structure\, and aroma. You’ll learn the best practices that bakers rely on\, uncover the hidden chemistry behind fermentation\, and discover creative\, practical ways to turn your discard into something delicious instead of waste. If you’ve ever wondered why your sourdough behaves the way it does\, this session will finally make the biology click. \n\n\n\nAttendees will also enjoy a tasting of delicious sourdough bread products\, providing a firsthand opportunity to experience the unique flavors\, aromas\, and textures that make sourdough so distinctive. Celebrate the holiday season with fellow food professionals while exploring how traditional baking artistry and modern food science come together to create extraordinary products. Enjoy an evening of learning\, networking\, and great food. \n\n\n\n\n\n\n\n\n\nSpeaker\n\n\n\nJen Carson\n\n\n\nFounder & Head Baker – LiLLiPiES Bakery \n\n\n\n\nBio\n\nJen Carson holds a Bachelor of Science in Elementary Education from Bucknell University and a Master of Arts in Creative Arts in Learning from Lesley University. She went on to earn degrees in Restaurant Management and Artisanal Bread Baking from the French Culinary Institute—although her love of pie began much earlier\, learning to bake from her mom. \n\n\n\nJen has baked for local farmers markets\, Brick Farm Market\, and Small World Coffee. In 2016\, she founded LiLLiPiES\, a retail bakery\, and later authored LiLLiPiES Cookbook and Pie For My Birthday. Today\, she shares her passion and expertise by teaching Artisanal Bread Baking at Mercer County Community College. \n\n\n\n\n\n\n\n\n\n\n\n\n\n\nSpeaker\n\n\n\nVictoria Pizzulo\n\n\n\nSenior R&D Technologist\, Sourdough & Specialty Grains – Puratos \n\n\n\n\nBio\n\nVictoria brings 15 years of experience in the food industry\, beginning her journey in professional kitchens and bakeries where her passion for craft\, flavor\, and fermentation first took root. Her academic path reflects that same curiosity; she earned Associate of Arts degrees in Culinary Arts and Baking and Pastry Arts\, followed by a Bachelor of Science in Culinary Nutrition from Johnson & Wales University.She later expanded her expertise at Rutgers University\, completing a Master of Business and Science with a concentration in Global Food Innovation and Technology. During her graduate studies\, Victoria joined Puratos\, where she has spent the past five years shaping product development and customer engagement.At Puratos\, she works on the Sourdough & Specialty Grains and Seeds team\, driving formulation\, innovation strategy\, operational support\, and customer-facing presentations—bringing science\, storytelling\, and craftsmanship together to create new opportunities in the world of bread. \n\n\n\n\n\n\n\n\n\nLocation\n\n\n\n\n\n\n\n\n\n\n\nRegister Now\n\n\n\nAdd to Calendar\n\n\n\nRegistration closes December 1\, 2026 or when attendance capacity is reached\n\n\n\n\n\nSchedule\n\n\n\n5:00 – 6:00 PMNetworking & Appetizers6:00 – 7:00 PMSpeakers7:00 – 8:00 PMDinner\n\n\n\n\n\nFees\n\n\n\nLimit of 75 attendees\n\n\n\nRegistration full? Contact us to get waitlisted.\n\n\n\nMembers$55Students / Unemployed / Emeritus / Executive Board$30Non-Members / Walkins$60\n\n\n\n\n\nMenu\n\n\n\n5:00 – 6:00 PMPassed Hors D’oeuvres7:00 PMBuffet Style DinnerCash Bar
URL:https://nyift.org/event/the-art-science-of-sourdough/
LOCATION:The Cranbury Inn\, 21 S Main St\, Cranbury\, New Jersey\, 08512\, United States
CATEGORIES:CNJIFT,Dinners,Networking
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