December Dinner Meeting 2015 Chairs Award Farm to Table Institute of Food Technologists Minnesota Section

MN IFT Section Announcements

Call for Dedicated Volunteers

Interested in making a difference in MN IFT and connecting with others in our food industry community? MN IFT is made up of several committees and are in need of your help in the next year to continue running smoothly.

Click here to download the form and inform us of the committee you're interested in. Send your entry to Sharon Herzog at

2015 Suppliers Expo a Success

Nearly 400 industry professionals braved the blustery weather to mingle with 250+ exhibitors. Thank you to all of the student and industry volunteers that made the show a success.


Next Year’s show is scheduled for Oct 25, 2016 (NOT Oct 28 as printed in the directory). Look for registration details Summer 2016

Industry Volunteers

  • Colleen Eliason
  • Tina Hacker
  • Segolene Leclercq
  • Beth Ann Nylander
  • Fern Panda
  • Elana Schwartz

Student Volunteers

  • Katie Berg
  • Yan Cao
  • Ana Clemente
  • Tong Ding
  • Alexandra Kuechel
  • Xin Liu
  • Sheilla Natukurda
  • Ning Yin
  • Blu Xiong
Thanks to all MN IFT members that volunteered to run for office, and to all members that voted! Your energy and dedication is what makes this chapter stand out.

The results of our 2015 election are as follows:

Chair Elect - Mary Schmidl

Administration and Documentation Chair - Cherie Jones

Membership Chair - Aimee Mortenson

Section Representatives:
Anup Kollanoor Johny
Wayne Scheck
Lisa Pannell

Great Plains Subsection:
Chair - Dr. K. Muthukumarappan, SDSU
Chair Elect - Lin Wei, SDSU

Thank you to all those who were willing to be a part of the Executive Committee and participated in this years election. We are still looking for people to help on our committees. If you're interested in networking and volunteering, please contact Cherie Jones at This is your opportunity to make an impact on our Section.

Wiedmann Wins 2015 Macy Award

Every year the IFT Minnesota section awards The Macy Award. The award, established in 1981, is given annually to recognize an outstanding example of food technology transfer or cooperation between scientists or technologists in any two of the following: academic, government, and private industry. The purpose of the award is to advance the profession and practice of food technology and to honor Harold Macy, former Dean Emeritus of the University of Minnesota and a Founding Member of IFT. The award consists of a plaque, $2,500 honorarium, and travel expenses.

This year, the Macy Award Committee will recognize Dr. Martin Wiedmann, Professor at Cornell University, with the Macy Award. Dr. Wiedmann is being recognized for research interests focus on farm-to-table food safety and the molecular biology and transmission of foodborne and zoonotic pathogens within food systems. He has had far reaching impact in a variety of food safety areas, but most prominently through research and outreach that has internationally accelerated the use of molecular biology and genomics tools in food microbiology and food safety. His research program is internationally recognized and his team has published over 270 peer reviewed publications, which have been cited more than 7,700 times with 14 of his publications have been cited more than 100 times. Dr. Wiedmann has also been invited to give over 200 presentations across the industry.

The March 17th meeting of the Minnesota Section IFT will be honoring Dr. Wiedmann as the 2015 winner of the Macy Award.

Ted Labuza selected to serve as a member of the Food and Drug Administration’s (FDA) Food Advisory Committee.

SILVER SPRING, Md. – University of Minnesota Department of Food Science and Nutrition Professor Ted Labuza has been selected to serve as a member of the Food and Drug Administration’s (FDA) Food Advisory Committee.

Labuza’s appointment begins immediately and will end on June 30, 2019.

The Food Advisory Committee consists of 17 standing members including the chair. The Commissioner or designee selects members and the Chair from among authorities knowledgeable in the fields of physical sciences, biological and life sciences, food science, risk assessment, nutrition, food technology, molecular biology, and other relevant scientific and technical disciplines. A complete list of members is available on the FDA website.

The Committee is charged with providing advice to the Commissioner of Food and Drugs and other appropriate officials, on emerging food safety, food science, nutrition, and other food-related health issues that the FDA considers of primary importance for its food and cosmetics programs.

Labuza is known internationally as one of the top experts on kinetics of reactions related to loss in food quality, nutrient degradation and pathogen growth and death kinetics. He has garnered many accolades from organizations and publications around the world for his research efforts. Read his full bio for more information on his research, teaching and publications.

The Gilbert Leveille Lectureship Award

Gilbert LeveilleThe Gilbert Leveille Lectureship Award is sponsored by the Institute of Food Technologists (IFT) and the American Society of Nutrition (ASN) for someone who embraces Nutrition Science with Food Science Technology. The award is for $5000 and a lecture at ASN or IFT in alternative years. The Award in 2015 was presented to Dr Theodore (Ted) Labuza, at both the ASN annual meeting in Boston as part of the Experimental Biology meeting and at IFT’s Annual Meeting and Food Expo held in Chicago on 11-14 July . The lecture was done at the ASN meeting this year. Ted is the Morse Alumni Distinguished Teaching Professor of Food Science and Engineering at the University of Minnesota in St Paul, Minnesota, USA.

Food science and technology is a highly interdisciplinary field, based on the basic and applied sciences. Ted’s research accomplishments cover both – ranging from fundamental discoveries in physical chemistry relating to water activity in foods and modeling temperature effects on shelf life to commercial instrumentation to predict food shelf life and safety. It also encompasses nutrient retention/augmentation and nutritional food product development.
Click here to read more!

Your Section – Section of Excellence!

We are pleased to announce that your section is being recognized as a 2014-2015 Section of Excellence! This recognition symbolizes the section’s commitment to IFT, section members, and the food science and technology profession. You are vibrant communities of dedicated professionals that embody the spirit of IFT. The events held throughout the year, exemplary volunteers, dedication to students, and excellence in leadership demonstrate ongoing devotion to ensuring that the sections will flourish for years to come.

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June 11, 2014June 11, 2014

On April 28th, MN-IFT held their annual Student Recognition Night to honor outstanding students of the section. Scholarship awards were presented to students in the following categories; Undergraduate, Graduate, Travel, and the Elwood F. Caldwell Volunteer Service.

The evening also recognized the winners of the Minnesota Academy of Sciences State Competition Award Winners. Congratulations to all of the outstanding recipients!!

Click Here to view the winners.