Event Description
Philadelphia Section, Institute of Food Technologists
70th Anniversary Symposium
March 12, 2015
8 am - 1 pm
Drexel University
Center for Hospitality and Sport Management
Paul Peck Research Building
101 N. 33rd Street
Academic Bistro, 6th Floor
Cost: $40 per person
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Agenda
8:00 am - 8:45 am
Continental Breakfast
8:45 am -8-55 am
Opening Remarks: Jon Deutsch, Ph.D. Professor and Director, Center for Hospitality & Sport Management
9:00 am - 9:15 am
Overview of Philadelphia Section, IFT: Mary Randzo, Chair
9:15 am - 9:40 am
History of IFT: Stanley Segall Ph.D. Professor Emeritus of Food Science, Drexel University.
9:45 am - 10:45 am
Michael Tunick Ph.D. USDA-ARS technical talk:“Molecules to Mozarella, the Chemistry of Cheese” featuring cheese from Birchrun Farms, Chester Springs PA.
10:45 am - 11:00 am
Break
11:00 am - 11:45 am
Catherine Peyrot des Gachons Ph.D. Monell Chemical Senses Center, technical talk: “Wine Mouthfeel: Empirical Knowledge and Scientific Understanding” includes wine tasting.
11:45 am - 1 pm
Buffet Lunch prepared by students of Drexel University, with Chef Rich Pepino
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This program qualifies for Certified Food Scientist (CFS) recertification contact hours (CH). CFS Certificants may claim a maximum of 1.75 CH for their participation in this program. For more information, please visit ift.org/certification or email ifscc@ift.org.
Our Featured Speakers
Stanley Segall Ph.D. Massachusetts Institute of Technology
Professor Emeritus of Food Science, Drexel University
Catherine Peyrot des Gachons Ph.D. Medical and Food Sciences, University of Bordeaux
Catherine Peyrot des Gachons, Ph.D., is a researcher at the Monell Chemical Senses Center, an institute located in Philadelphia and dedicated to basic research on taste and smell. She received her Ph.D. in wine sciences at the University of Bordeaux in France for her studies on the aromas of Sauvignon Blanc wines. She has worked at a wide range of wineries in France, New Zealand, US, and Chile, and has been consulting for wineries in the region since she moved to Philadelphia. Her current research has a particular focus on oral sensations (mouthfeel, astringency and irritation/chemesthesis).
Michael Tunick Ph.D.Chemistry, Temple University
Michael Tunick began his professional career as a Drexel co-op at the U.S. Department of Agriculture in 1973 and was hired full time after receiving his B.S. degree in Chemistry in 1977. He pursued a Ph.D. in Physical-Analytical Chemistry on a part-time basis at Temple University and received the degree in 1985. By then, he had been transferred to what is now the Dairy & Functional Foods Research Unit. He was on the team that developed a low-fat Mozzarella cheese that has been used in the National School Lunch Program for 20 years and is currently researching milk from cows fed conventionally and on pasture, and analyzing storage properties of whey powder used as emergency aid food. He is Secretary and Past Chair of the Division of Agricultural & Food Chemistry of the American Chemical Society and was named an ACS Fellow in 2011.
This event is proudly sponsored by Global Philadelphia – “Meet the World Here” |