CNJIFT Dinner Meetings


Date:  Thursday, February 23, 2023
Venue: Institute of Food Nutrition & Health Atrium at Rutgers University – 61 Dudley Rd, New Brunswick, NJ 08901
Topic: Panel Presentation – “Effective Science Communication for Academic & Professional Success”
Speakers: Donald Schaffner, Ph.D. – Rutgers University, Moderator
Dr. Rosemary Trout, Ph.D., DHCS – Drexel University
Kristin Truglio, MS, CFS – Regal Commodities/ Adjunct at Montclair State University

Fee: $55 IFT Member | $60 Non-members | $15 Students | $30 Retired & Unemployed

**PARKING: You may only park in Lots 97 and 98B. Registration is required to avoid a citation.
Register your vehicle using the link below. You can register any time up to the time you park:

Transportation Policy for NYIFT Student Members

This year’s Student Night 2023 marks the return to the Rutgers University-New Brunswick campus where the event will be held at the Institute of Food Nutrition and Health (IFNH). We look forward to welcoming attendees from the entire Rutgers Food Science department and other related disciplines, including members of academia, industry professionals, Rutgers alumni, and students not only from Montclair State University but also from other universities. 

Student Night 2023 features dinner, poster exhibits, scholarship awards, and a panel discussion on “Effective Science Communication for Academic & Professional Success”. The panelists featured are Dr. Rosemary Trout of Drexel University, who is featured on YouTube Epicurious: ‘4 Levels’ series and Ms. Kristin Truglio, Adjunct Professor at Montclair State University and Director of Quality Assurance at Regal Commodities. The panel and Q&A will be moderated by Dr. Donald Schaffner, a Distinguished Professor in Rutgers University’s Food Science Department and co-host for the Food Safety Talk and Risky or Not podcasts. 

Whether you are a student or postdoc wanting to improve your interviewing, presentation, or teaching skills, or you are an industry professional seeking to improve your cross-functional communication skills, this presentation is sure to be an amazing discussion with some all-stars of science communication. Join us for this amazing networking, learning opportunity, and a celebration of student success!

About the Speakers:


Dr. Rosemary Trout, Ph.D., DHCS; Drexel University

Dr. Rosemary Trout is Program Director and Assistant Clinical Professor of Culinary Arts & Food Science. She earned her doctorate in health sciences at Drexel University. During her years at Drexel, Dr. Trout has written and taught laboratory exercises for food science, food microbiology, food composition, and sensory analysis courses. She has done research in antioxidant properties of fruit juices, chocolate sensory appeal, and has had funded research on food sustainability and reduction in food waste-centered curriculum development with colleagues through the James Beard Foundation, New dairy-based food product development and sensory analysis for the Pennsylvania Department of Agriculture, and Training grants for international wine professionals and retail food executives for the USDA.  Dr. Trout has publications on Artisan Foods and recently authored a chapter for the Food and Agricultural Division of the American Chemical Society. Dr. Trout has recently been an invited speaker at the Institute of Food Technologists National Student Conference, Rutgers University, and at the University of Pennsylvania Medical School Culinary Medicine group.

Most recently, she is a featured Food Scientist for Conde Nast, on’s series “4 Levels”, and “ Pro-Novice Ingredient Swap” as well as “Answered By Experts, FAQ” and WIRED: “Each and Every: Plant Based Milk”, and has appeared in several videos for Bon Appetit, such as “Making Perfect” and “Molly Tries” with over 240 Million views, combined. She has  been featured on NPR’s Radio Times with Mary Cummings-Jordan, in Philadelphia Magazine, and Readers Digest.

Dr. Trout actively served on the Board of Directors for the Research Chefs Association for three terms and continues to serve on the executive committee of the Philadelphia Section of the Institute of Food Technologists. She is a member of the American Chemical Society and has presented with her students at the national conferences. She’s also a member of The American Association of Candy Technologists, and Les Dames d’Escoffier. She is a certified ServSafe instructor and is an accredited instructor of HACCP. 

Dr. Trout lives with her husband, Dr. Joe Trout, who is a physicist, near the art museum in Philadelphia. Together they share a community garden in their neighborhood, and they can’t believe how much food you can grow in a 10 x 20 plot of urban land. They love to cook together.


Kristin Truglio, MS, CFS – Director of Quality Assurance at Regal Commodities

Ms. Kristin Truglio has been in the quality assurance business for 30 years, with the last 12 years being spent in the food industry at a manufacturing facility known as American Instants, where she oversaw Food Safety and Quality. At American Instants she supervised both the Quality Control and Product Development Labs.  Recently, she has taken a job at another coffee company, called Regal Commodities. She is their new Director of Quality Assurance. She is certified in HACCP and is an SQF Practitioner, PCQI and Certified Food Scientist. 

She holds a bachelor’s degree in Chemistry from ESU and a Master’s in Nutrition and Food Science from Montclair State University.  She has been teaching Food Science as an adjunct at MSU for 6 years now. She goes on to say: “The most rewarding part of my career is hosting interns, mentoring young adults as they enter the food industry, working on thesis committees, and participating in new food research. I am passionate about sensory evaluation, as it combines food science and psychology.”

 She has 2 grown children who are both married. Her daughter is a sign language interpreter in Maryland and my son is a police officer in Colorado. He and his wife are both ESU graduates. She also has 3 grandchildren, all under 3 years old!



Donald W. Schaffner, PH.D. – Rutgers University

Dr. Donald W. Schaffner is an Extension Specialist in food science and distinguished professor at Rutgers University.  His research interests include handwashing, cross-contamination and quantitative microbial risk assessment. Dr. Schaffner has authored over 200 peer-reviewed publications and educated thousands of food industry professionals around the world. He is a Fellow and Member of the Institute of Food Technologists. He is also a Member of the American Academy of Microbiology, the Society for Risk Analysis and International Association for Food Protection (IAFP) and has served as an Editor for the “ASM journal Applied and Environmental Microbiology” from 2005 to 2020. He began serving as a Contributing Editor for the journal “Food Microbiology” and as Associate Editor for “Comprehensive Reviews in Food Science and Food Safety” in 2020. Dr. Schaffner was also the president of IAFP in 2013-2014. In his spare time, he co-hosts the Food Safety Talk and Risky or Not podcasts.

Join us for an evening of learning, networking, and dining!

Payments accepted here: Home | Central New Jersey IFT (

In order to avoid being billed as a NO SHOW, your cancellation must be received by 12 NOON the day prior to the dinner meeting.

Register here.

Once you submit your reservation, you will receive an email confirmation and be directed to the payment page.

%d bloggers like this: