NYIFT DINNER MEETING
Wednesday, March 14, 2018
Excom/Board Meeting begins at 3:00 p.m.
Members are invited and encouraged to attend. Please arrive by 2:45 p.m.
Networking 5:00 pm | Speakers 6:00 pm | Dinner 7:00 pm
Date: Wednesday, March 14, 2018
Title: Challenges When Developing Food for Satiety
Speakers: Stephanie Jensen, Senior Scientist in Consumer Science – Mondelēz International
Aurelie Lesdema Laurent, Senior Scientist in Nutrition Research – Mondelēz International
Venue: Mondelēz International, 200 DeForest Avenue, East Hanover, NJ 07936 – Directions
The importance of a healthy life-style and a balanced diet continues to grow with consumers’ persistent interest in well-being. However, in the US we live in an obesogenic environment characterized by an over-abundant food supply, the increase of energy dense foods with many products designed to maximize palatability. One approach for better control of energy intake is helping consumer to eat less. The modification of food formulas by adding or removing ingredients may modulate satiety power. This is very challenging both from the food process and product hedonic standpoints. This presentation will highlight the challenges in developing foods with enhanced satiety benefit while maintaining consumer acceptance.
Dr. Stephanie Jensen is a Senior Scientist in Consumer Science at Mondelēz International. She has worked at Mondelēz for five years supporting Biscuit projects by understanding products from the consumer and sensorial perspectives. Dr. Jensen has a Ph.D. in Food Science from the University of California Davis, with research that focused on understanding factors that influence consumer food choices.
Dr. Aurelie Lesdema Laurent is a Senior Scientist in Nutrition Research at Mondelēz International. She has been with Mondelēz for five years working in the field of Satiety and Nutrition Research. Her current areas of focus are protein and related health benefits, portion control and satiety. Dr. Lesdema Laurent is a member of International Life Sciences Institute (ILSI). Outside interests include spending time with family and friends, sports, fashion, travelling and discovering new countries. Dr. Lesdema Laurent has a Ph.D. in Nutrition Research from AgroParisTech, Paris, on the influence of fibers and proteins on Satiety.
RESERVATIONS: Space is Limited and photo i.d. is required upon entering the facility. Early reservations are strongly recommended. Due to security requirements, reservations after Friday, March 9 may not be accepted. NO SHOWS WILL BE BILLED.
Registration is no longer available through Eventbrite.
There are two ways to register. By Email firstname.lastname@example.org or by Phone at 201-905-0090. Please leave your name, company name, Email address and telephone number. You will receive an email confirmation. The day prior to the meeting you will receive a link to pay by credit card. You may pay with Cash, Check or Credit Card at the door.
$55 – IFT Members before 12:00 noon 3/9/18
$60 – IFT Nonmembers & Members after 12:00 noon 3/9/18
$30 – Students, Unemployed & Retired Members before 12:00 noon 3/9/18
$40 – Students, Unemployed & Retired Members after 12:00 noon 3/9/18
DINNER BUFFET MENU
Networking Hour: Brie, Caramelized Onion on a Triscuit; Savory Spinach Dip served with Wheat Thin Crackers; Red Roasted Hummus with Assorted Crackers; Mini Shrimp Cocktail Bites on Ritz
Dinner Buffet Menu
Caesar Salad with Shaved Parmesan Cheese and Homemade Garlic Croutons
Chicken Parmesan with Marinara Sauce
Stuffed Flounder in a Light Lemon Dill Sauce
Fresh Steamed Vegetable Medley
Roasted Red Bliss Potato Wedges
Dinner Rolls and Butter
Assorted Dessert Bar and Cookie Platters on each table
Platters of Mini Gourmet Desserts
Assorted Bottled Soft Drinks and Water