Thank you to our GLSIFT members for the outstanding turnout on March 29th, 2017 in support of our student members and their fine accomplishments. We had 54 people in attendance at the Kellogg Conference Center on the MSU campus for our annual student recognition night!
Following a delicious meal and a brief section update, representatives from the MSU Food Science Club spoke about their many activities during the past year, including the fact that the two MSU product development teams which had submitted entries to the M&M Mars and Disney competitions had been selected for participation in the final round of competition at the national IFT meeting being held in Las Vegas later this year. The MSU team is no stranger to making the final round of competition, but this is the first year that both teams are going in the same year!
Attendees were then treated to an overview of the latest consumer food trends presented by guest speaker Dr. A. Elizabeth Sloan, consumer trends columnist for “Food Technology”, current president of Sloan Trends, Inc., past Editor-in-Chief of “McCall’s Magazine” and “Cereal Foods World”, and past Director of the “Good Housekeeping Institute”. Needless to say, Dr. Sloan provided the group with an enlightening overview of what consumers are currently seeking and what it appears they may be seeking in the years to come.
Finally, our section was proud to present 5 outstanding undergraduate and graduate students, representing the food science departments of both Michigan State University and Wayne State University, with six $1000 scholarships, based upon a set of rigorous selection criteria. The honorees were as follows:
- Ph.D. Achievement Scholarship— Edward Szczygiel
- Master of Science Achievement Scholarship—Elizabeth Brock
- Great Lakes Section Active Student Member—Elizabeth Brock
- Undergraduate Achievement Scholarship—Julianna Joseph
- Clifford L Bedford Scholarship—Lauren Tamm
- Great Lakes Section Diversity Scholarship— Liyanage Nirasha Perera
Left to right: Scott Peterson (GLSIFT Chair), Liyanage Nirasha Perera, Elizabeth Brock, Lauren Tamm, Julianna Joseph, Edward Szczygiel
Please join in volunteering to help out at the Science Olympiad at Michigan State University on April 30, 2016. Morning or afternoon slots are available. Check out the link in our “Events” section for more information!
The day was Thursday, February 25th. The setting: a cold dark night in an ominous edifice full of twists and turns that all but created a labyrinth – the first of many trials our protagonists would face. The agency, decorated to resemble the days of old, foreshadowed the challenges that would be encountered: puzzles, secret codes, and strategy games strewn in every corner, strategically placed for all partakers to see. Then, one by one, all were led into a room. Once inside and bursting with anticipation, our heroes watched in horror as a padlock secured the only exit in the room. Then, suddenly, the voice of none other than Sherlock Holmes himself stipulated the rubrics of the game. Armed with nothing but their bravery and their wits, the saga began. Numerous puzzles, cyphers and secret hiding spots were all decoded: our protagonists were victorious, defeating the odds and regaining their freedom, hungry to prove themselves once more.
Madison Rial, Lyndsey Huss, Cynthia Lopez-Pena, Tony Huesman and Adrienne Roach found their way out of The Great Escape Room in Grand Rapids!
On Tuesday, March 27th, 2015, the Great Lakes Section of IFT held its monthly meeting/annual student recognition dinner in Lansing, MI at the Old Towne Marquee Event Center. Thirty four of our members gathered to recognize the accomplishments of 6 outstanding food science students.
The evening started for some with a “behind-the-scenes” tour of the MSU Cyclotron, followed up by a social hour at Old Marquee and a delicious dinner catered by Morton’s Fine Catering.
After the meal, some socializing and a chapter activities update, attendees were treated to an insightful and entertaining presentation about the value and importance of “Networking….Not Just For Job Seekers” by John Mossman, Principle Partner at M.K. and Associates. John emphasized the many benefits of maintaining face-to-face and verbal relationships with our industry contacts, as well as the need in this day and age for always keeping your online “profiles” (LinkedIn, Facebook, Twitter, etc.) both current and positive. And he reminded us that while the convenience of email and texting is great, these technology tools should not be looked at as replacements for “good ole conversation” and personal interactions. This message most certainly had relevance for our many student attendees, as well as seasoned professionals. We want to thank John for his presentation and thank the scholarship committee for their commitment to selecting the most deserving students for this year’s scholarships.
The GLSIFT scholarship winners for 2015 were as follows:
- Undergraduate Achievement Award – Kelly McClelland
- Clifford L Bedford Memorial Scholarship –Claire Fuelling
- D. Achievement Scholarship –Yan Wu
- Great Lakes Diversity Scholarship –Abraham Arce
- Great Lakes Section Active Member Scholarship – Erin Hand
- Master of Science Achievement Scholarship –Vasiana Tomco
The Great Lakes IFT Supplier/s Day was held on April 30, 2014. This year’s theme was “Beach Party” and this group sure did make some waves! Over 140 suppliers manned booths to provide food industry professionals with insights into the capabilities of their companies.
Congratulations also go out to the Online Vendor Registration Winners, Nutegrity and Sargento.
Following the Supplier’s Day event, the annual Wine Dinner was held at the Yarrow Golf & Conference Resort in Agusta. The Yarrow chefs created an outstanding menu showcasing their extensive knowledge of food and wine pairings. The Beach Party theme was continued from earlier in the day and can be seen in the fun-filled decor of the Yarrow Resort!
Click here to view the Supplier’s Day Program.
On March 27, GLS IFT members met in Lansing to toast student scholarship recipients. Additionally, the group was honored to have IFT President Janet Collins as a guest speaker. For those who were unable to attend, President Collins’ presentation is available for viewing here!
Morley Chocolates Hosts November Meeting in Clinton Township
On November 7, Mike Koch and his Team welcomed the GLS IFT members to the Morley Chocolate Factory headquarters in Clinton Township, MI.
Accompanied by the pleasant chocolate scent that inundated the air, the evening started with a delightful taste of warm freshly made caramel-chocolate chunk cookies and an insightful video about the discovery, tradition, and manufacture of chocolate.
Mike shared the Morley Chocolate Company history along with insights related to the current market status and opportunities. He explained the critical importance and commitment to deliver premium quality chocolate products.
We then proceeded to tour the factory – which at that time was operating 2nd shift. Our guides explained to us the process of chocolate and candy making and the caring manual labor involved in the packaging of these fine products.
After the meeting & tour we spent lively, fun GLS IFT networking time at Mario Luigi’s Downtown restaurant, where we enjoyed hearty appetizers & a delicious Northern Italian style cuisine.
Day of Service
Students and professionals came together throughout Michigan to support the Day of Service events sponsored by Great Lakes IFT. Pictured are volunteers at Feeding America Grand Rapids who packaged food donated by Spartan stores on Sept. 26th.
Each event was coordinated by a GLSIFT member in that area of the state. Service events were held at Food Banks in Detroit, Fremont, Traverse City, Grand Rapids & Battle Creek.
Vasiana Tomco from Wayne State coordinated the Detroit event on Sept. 17 at the Gleaners Community Food Bank of Southeastern Michigan. Volunteers were given lists of food products that they located and then weighed and packaged for distribution.
In Grand Rapids, Liz Margosian coordinated the Service event where IFT members repackaged produce that had been donated such as lettuce, apples from the orchards, and potatoes. Others took inventory of canned and boxed foods and worked in the pantry — tallying up and packaging food orders for distribution to families in need.
In Traverse City, Heidi Farkas set up the event for volunteers on Sept. 23rd to work at the Benzie Area Christian Neighbors.
In Fremont, Andrea Gerstle set up an event at True North Community Center on Sept. 25th where volunteers assisted with the monthly distribution of food to over 100 families in western Michigan.
The event in Battle Creek was coordinated by Kiery Wilson on September 17 at the Food Bank of South Central Michigan.
In all, 71 volunteer hours were donated by students and professionals from GLS-IFT. As a token of thanks, all volunteers were given a tote bag with the Great Lakes Section logo!
Meijer Hosts September Meeting in Grand Rapids
Students and professionals experienced creativity personified in downtown Grand Rapids at the GRid 70 complex. It is here that Meijer Foods opened its doors and shared its unique space and philosophy of innovation with GLSIFT members at the September 24th meeting.
Meijer QA Manager Cindi Cole explained that GRid 70 (Grand Rapids Innovation & Design @ 70 Ionia) brings together non-competing companies to share space and a spirit of creativity. Currently, the complex houses designers and new product development teams from Meijer, Amway, Steelcase and Wolverine, with space now available for expansion and new tenants. Collaboration among these companies flourishes on a daily basis as prototypes of boots, salads and office desks are shared and evaluated by all, allowing developers and designers to gain diverse feedback and ideas for improvement.
Chef Jen Gritters provided a tour of the Development Kitchens where new products are created for Meijer stores. She presented Meijer’s approach to new product innovation through the combination of Culinary Arts and Food Science.
After the meeting, members enjoyed meeting new colleagues and reuniting with old friends at nearby San Chez Tapas Bistro. Tapas were served family style to allow everyone to sample a wide variety of Spanish cuisine from appetizers to dessert. From the Bistec con Pimienta (peppered bistro steak, grilled medium-rare with tortellini and manchego mustard cream sauce) to the pitchers of Sangria with fresh orange and lemon slices, the great food and fun atmosphere made for a memorable night for GLSIFT members!
Thanks to the hard working committee chairs Sue Riippa and Erin Groeb and all the volunteers who made the 2013 Suppliers Day a great event for suppliers and attendees. This year we had 131 vendors exhibiting and a steady stream of attendees walking the aisles of the Kellogg arena. The always popular wine dinner that follows the day was at capacity with 200 people in attendance!