Students | IFT Live 2013

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Career Fair Proves Successful for Students, Companies

Tuesday, June 26th, 2012

With 30 companies in attendance at this year’s IFT Career Fair, held Tuesday, June 26, from 12 p.m. to 5 p.m. in the Las Vegas Convention Center, it’s no wonder the aisles were crowded with graduates and students seeking internships and full-time positions. One of those job seekers was Christopher Gendron, who graduated in December from Univ. of Maine with a master’s degree in food science and human nutrition. In addition to presenting his poster at this year’s Annual Meeting, his goal was to explore full-time opportunities in sensory science and product development. However, Christopher hasn’t always had food science on the brain. He found his way to the field after working in a pharmacy and learning about pharmaceuticals, which led him to food science.

In fact, it seems many food scientists come into the field after learning about it through a related field. Graduate student Rebecca Lipasek was on the crew team as an undergraduate at Purdue Univ. and has always been interested health and nutrition as it relates fitness. She also loves and excels in chemistry and found that the field of food science would be the perfect pairing of both of her interests. Although Rebecca doesn’t graduate until December, she was at the Career Fair looking to line up a full-time job in research and development.

While the companies present at the Fair were seeking candidates for open positions they currently have, Mars Chocolate was also looking to the future. “We are here to be proactive and fill current openings, but we are also looking to build a pipeline of jobs,” said Nicolas Miele, Senior Manager in Talent Acquisition at Mars Chocolate North America. This is especially important given the expansion the company is planning in process development and sensory over the next six to 12 months. Mars, a Career Fair regular over the years, sees these events as an important step in building that pipeline. In fact, only an hour into the Fair, the company had already secured 13 one-on-one interviews with potential candidates.

Another company in attendance that proved the Career Fair is a vital tool for its recruitment is Kellogg’s. The company hired seven people they interviewed at last year’s Career Fair and three of them were present at this year’s event to conduct interviews. Patrick Williams, product developer for Kellogg’s global snacks business, remembers meeting with the company for the first time at the Fair in 2011. As a recent Ph.D. graduate from the Univ. of Maryland, Williams was looking for a chance to grow with a company and do a multitude of things. “I have a passion for food and wanted to see it go from the lab all the way through to the store shelf,” said Williams. After getting hired in August 2011, Williams made the move from Maryland to Battle Creek, Mich., and says he finds the job fulfilling. “Every day is different for me. I could be in the lab, in the pilot plant, or meeting with the marketing team,” said Williams. “And I get to make Cheez-Its!”

And now Williams finds himself on the opposite side of the table, hoping to find the next employee to add to Kellogg’s talent pool, and there are certainly plenty of worthy candidates vying for his—and the other companies’—attention. Who knows … maybe some will find themselves in Williams’ position at the 2013 IFT Career Fair.

Tags: Annual Meeting, students, Top Story
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Students Take on Sin City

Tuesday, June 26th, 2012

If you are a student and looking for events to connect with your peers you’ve come to the right place. You can always participate in the Fun Run which takes place Wednesday, June 27, from 6:15–7:15 a.m. Or there are many other events—social and educational—to get involved with your peers. These events not only help you network with industry professionals, but they also provide ways to advance your professional and technical skills. Here’s a look at some of what is planned for this year.

Booth and Student Lounge: The IFTSA booth will be located in the registration area, Hall N1 of the Las Vegas Convention Center, and is a popular gathering place for both students and members. Be sure to stop by and pick up your brochure of student events. IFT will also be offering a student lounge, located in room N231. This is a great place to meet, mingle, and lounge.

Mixer and Chapter of the Year Display: Plan on attending the Mixer, to be held 5:30–6:30 p.m. on Wednesday, June 27 at the LVH-Las Vegas Hotel & Casino, Ballroom B. Meet and mingle with other students and professionals while viewing the Chapter of the Year displays.

Welcome Assembly and College Bowl Competition: Join your fellow students on Wednesday evening, immediately following the Student Association Mixer at the LVH-Las Vegas Hotel & Casino. It will feature an introduction of the IFTSA leadership and presentation of awards, including Chapter of the Year and Most Improved Chapter, Product Development Competition winners, Fun Run winners, and recognition of the Excellence in Leadership Award recipients. Afterwards, the finals of the 27th anniversary of the Food Science and Technology College Bowl Competition will take place. The eight teams competing in the finals will be:

North Carolina State Univ.
Purdue Univ.
Brigham Young Univ.
Cornell Univ.
Univ. of Minnesota
Univ. of California, Davis
Clemson Univ.
Univ. of Arkansas

Undergraduate Research Paper Competition: For the third year, the competition finals will feature both an oral and poster component. Finalists will have 5 min to present their research orally before manning their posters to discuss their research and answer questions from the judges. These hybrid finals of the Undergraduate Research Competition will take place on Tuesday, June 26, from 3:30–5:00 p.m., at the Las Vegas Convention Center, room N107. Winners will be announced at the IFTSA Welcome Assembly on Wednesday evening. Finalists include:

Margaret Debrauske (Univ. of Wisconsin)
Evonne Lau (Cornell Univ.)
Brittany Miller (Cornell Univ.)
Graysen Ortega (Texas Tech Univ.)
Sara Spoede (Univ. of Missouri)
Ashleigh Willems (Texas Tech Univ.)

Professional Development Oral Sessions (Sessions 310–318): These sessions are designed to give students, who are presenting posters, experience in presenting orally, as well as feedback to refine their presentation skills. Selected students will have the opportunity to present at eight professional development sessions which are scheduled on Tuesday and Wednesday afternoon from 4:30 –5:30 p.m. A panel of food science and technology professionals will act as judges, and provide written feedback to student presenters. Come support the students and learn about their research in the process. See the Scientific Program portion in the Program Directory (Tab A) for more information.

Product Development Competitions: Always highlights of the Student Association year and Annual Meeting, there are three product development/process competitions taking place this year.

The Product Development Competition, sponsored by Mars, showcases the food scientists of tomorrow and their ability to apply the knowledge and skills learned in school to a real-world situation. Product development teams from participating universities each conceptualize a new food idea, then work to see that idea through the stages of production and marketing. The finalists are:

California Polytechnic State Univ.: Veg This Way
Cornell Univ.: Dough TEMPtations
The Ohio State Univ.: UnBeetable Burger
Pennsylvania State Univ.: Brew Bites
Univ. of Minnesota: Theikos Frozen Greek Yogurt Bars
University of Wisconsin-Madison: Cranberry POPlers

Oral presentations will be 12:00–3:00 p.m. on Tuesday, June 26, in room N101. Product posters will be on display from 8:00–11:00 a.m. on Wednesday, June 27, in the Las Vegas Convention Center, Hall C5. Winners will be announced at the IFTSA Welcome Assembly on Wednesday night, where Mars will present the winning teams with their prizes.

In the Disney-IFTSA Product Development Competition: Nutritous Food for Kids, the IFTSA and Disney Consumer Products Inc. have challenged student members of the IFT to address and important wellness need by creating healthy snacks for kids. The competition goal is to create a market-relevant, nutritious and delicious snack applicable to a retail food or beverage item that integrates a fruit or vegetable in a product targeted to children under the age of 12. The finalists are:

Cornell Univ.: Vegginators
Univ. of Florida: Yum-e-Milk
Univ. of Minnesota: Mickey Fantasticos
Univ. of Wisconsin-Madison: Peanut Butter Jamsicles
Univ. of Wisconsin-Madison: Pit Stop

The competition’s oral finals will be held in the Special Events Pavilion on the IFT Food Expo floor. Winners will be announced at the IFTSA Welcome Assembly on Wednesday night, where Disney will present the winning teams with their prizes.

Now in its fourth year, the Developing Solutions for Developing Countries Competition encourages food science and technology students from around the world to address the critical issues in the development, safety, and distribution of food. The 2012 theme is “Mangoes—especially the Apple, Kent, and Tommy Atkins varieties—grow abundantly in Kenya, but a short harvest season, high fiber content, and typically irregular quality (size, shape, color, etc.) make it difficult for growers to realize the full potential of this crop. Develop a mango-based product that can be produced rapidly in order to realize the full potential of this crop during its short harvesting season.”

The following teams were chosen as finalists:

International:

Bogor Agricultural Univ. (Indonesia): Magnut
Brawijaya Univ. (Indonesia): Stift Oorrid Mango
Universiti Putra Malaysia (Malaysia): Vit-A-Go

Domestic:

Univ. of Massachusetts-Amherst: Mango Meal
Virginia Polytechnic Institute and State Univ.: Uji-mate
Washington State Univ. & Univ. of Idaho: Maandazi

IFTSA Retro Bowling Party: Don’t miss the IFTSA Bowling Party, Thursday evening, June 28, starting at 9:30 p.m. Plan on wearing your neon clothes and fingerless gloves … this year the theme is an 80s bowling night. This event will bring students together in an informal atmosphere to network and have some fun. The party will be held at the Gold Coast Casino Bowling Alley (4000 W. Flamingo Rd.). Stop by the Student Association booth (in the registration area, Hall N1 of the convention center) for more information.

Tags: Annual Meeting, competition, product development, students
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Student Product Developers in the Spotlight

Tuesday, June 26th, 2012

Six teams will vie for top honors in the finals of the 2012 IFT Student Association & Mars Product Development Competition. This prestigious annual competition challenges student teams to apply their academic knowledge to the process of developing a winning product prototype.

The process is a long one; the competition’s first deadline was Feb. 1, when initial product proposals were due. Each year, participating teams come up with a concept and carry it through marketing and production, approaching the project much like a commercial product development team.

Here’s a preview of the product development creativity that will be on display from the finalists in this year’s competition.

• California Polytechnic State University—Veg This Way, a vegetable leather snack that features gourmet flavor combinations

• Cornell University— Dough TEMPtations, a fruit-filled, compound-coated, cookie dough snack formulated to be enjoyed straight from the refrigerator or oven-baked to produce coated cookies

• The Ohio State University— UnBeetable Burger, a flavor-packed, frozen veggie burger slider that comes conveniently pre-assembled and can be microwaved and ready to eat within minutes

• Pennsylvania State University— Brew Bites, bite-sized crackers shaped like a bottle cap and made largely out of spent grain left over from the brewing process as well as hop and malt extract to provide an authentic beer-like taste sensation

• University of Minnesota— Theikos, a frozen vanilla Greek yogurt bar atop a bed of crunchy granola topped with a sweet honey drizzle

• University of Wisconsin-Madison—Cranberry POPlers, soft pretzel balls made of sweet potato filled with a tangy cranberry sauce

The oral component of the Product Development competition will take place from noon to 3 p.m. on Tuesday, June 26, in Room N101.

Product posters will be on display from 8 a.m. to 11 a.m. on Wednesday, June 27, in the Las Vegas Convention Center, Hall C5.

Competition winners will be announced on Wednesday night at the IFTSA Welcome Assembly, where Mars will award prizes to the winning teams. The competition is sponsored by Mars Chocolate North America.

Tags: Annual Meeting, competition, IFTSA, product development, students
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Competing to Help Make the World a Better Place

Tuesday, June 26th, 2012

The focus will be global in the Developing Solutions for Developing Countries competition, which asks participating student teams to develop new products or processes designed to improve the quality of life for people in developing nations.

This year student competitors were tasked with creating a mango-based product that addresses nutrient deficiencies common in Kenya. Mangoes grow abundantly in Kenya, but the harvesting season is short so the competition guidelines emphasize that product concepts must be something that can be produced rapidly. The irregular size, shape, and color of mangoes can also present a challenge to growers.

Six finalist teams—three domestic and three international—will vie for the competition’s top honors in Las Vegas. Oral finals will be held from 9 a.m. to noon on Wednesday, June 27, in Room N101 of the convention center.

Here’s a preview of the finalists and the products and concepts they have created.

• University of Massachusetts-Amherst—Mango Meal, a nutrient-dense fortified corn porridge made with dried mango flakes

• Virginia Polytechnic Institute and State University—Uji-mate, nutritious mango flour that can be added to a popular Kenyan breakfast porridge called uji, producing a porridge that is rich in vitamin A, iron, and zinc

• Washington State University and University of Idaho—Maandazi, a comprehensive development plan leading to the preparation of dehydrated mango for use in a dry mix for maandazi, which is a popular Kenyan fried dough snack

• Bogor Agricultural University—Mangnut, a snack that contains vitamin A, vitamin C, protein, and iron that can be made using local resources and simple technology

• Brawijaya University—Stift Oorrid Mango, an instant, high-protein product made with ingredients including cowpea, maize, and mangoes that contains vitamin A, vitamin C, micronutrients such as thiamin, riboflavin, and niacin, and is high in fiber

• Universiti Putra Malaysia—Vit-A-Go, a simple but delicious mango leather packed with Vitamin A that can be made from bruised or overripe mangoes

Now in its fourth year, the Developing Solutions for Developing Countries Competition is partially sponsored by General Mills. Winners will be presented with their prizes by a representative of the company at the IFT Student Association Welcome Assembly on Wednesday night.

Tags: Annual Meeting, competition, IFTSA, students
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Competition Showcases Healthy Snacks for Kids

Tuesday, June 26th, 2012

Disney characters add a big element of fun to nutritious fare created for the annual Disney-IFT Student Association Product Development Competition, which enters its final phase at the IFT Annual Meeting & Food Expo. Sponsored by Disney Consumer Products, the competition is now in its fourth year. Five student teams are competing for top honors in Las Vegas.

The competition challenges teams with developing a product concept suitable for retail or foodservice that is unique, innovative, and healthful and targeted to children under the age of 12. Specifically, the products are to incorporate at least one of the following: a fruit, a vegetable, low-fat dairy, and/or whole grains. Participating teams develop their product around one Disney character franchise.

Here’s a preview of the new product creativity that will be on display in Las Vegas from the finalists.

• The Cornell University team’s concept is Phineas and Ferb’s Vegginators, a convenient snack packed with fiber and a full serving of vegetables.

• The University of Florida team will be showcasing Yum-e-Milk, a fizzy chocolate milk enriched with natural nutrients from almonds and dates and sweetened with stevia.

• The offering from the University of Minnesota team is Mickey’s Fantasticos, a Mickey-shaped sandwich cracker formulated with vegetables in the cracker batter and a filling of low-fat cream cheese.

• A team from the University of Wisconsin-Madison has developed Peanut Butter Jamsicles, which are frozen treats on a stick that swirl creamy peanut butter and high-protein Greek yogurt with a burst of 100% grape juice concentrate—ingredients designed to give the product the familiar flavor of a classic peanut butter and jelly sandwich.

• The entry from another University of Wisconsin-Madison team is Pit-Stop, a portable smoothie beverage made with a blend of fruit and vegetable juice and Greek yogurt.

Check out the competition’s oral finals in the Special Events Pavilion, Booth 776, right on the Food Expo floor, from 2 p.m. to 5 p.m. on Wednesday, June 27. Disney will present the winning teams with prizes at the IFTSA Welcome Assembly on Wednesday night. The grand prize is $7,500, and first place is $3,500. In addition, three teams will receive honorary prizes of $1,000.

Tags: Annual Meeting, competition, health, IFTSA, prototypes, students
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Phi Tau Sigma Honors

Sunday, June 12th, 2011

by Toni Tarver

On Saturday, June 11, IFT and Phi Tau Sigma (the honor society for food science and technology) recognized and honored student finalists of the division poster competition. International and domestic students received certificates and awards in various categories according to division discipline. Daryl Lund, Professor Emeritus of the University of Wisconsin-Madison and Editor in Chief of Journal of Food Science, presented awards for standout entries to winners in 19 division categories. “IFT is proud to partner with Phi Tau Sigma. [This is] a partnership that will grow the profession of food science and technology,” Lund said. Lund also introduced the incoming president of Phi Tau Sigma, Ken Lee of Ohio State University, who said of the award recipients, “[They] are the future of our profession.”

The top honorees in each division category are as follows:

Aquatic Food Products Division: Stefan Crynen

Biotechnology Division: Garmia Pande

Carbohydrate Division: Priyatharini Ambigaipalan

Dairy Division: Carlos Mendez Velasco

Food Chemistry Division: Tanushree Tokle

Food Engineering: Nantchaya Potes

Food Microbiology Division: Emefa Monu

Food Packaging Division: Xi Chen

Foodservice Division: Darryl Holliday

Fruit & Vegetable Division: Passaporn Siricururatana

International Division: Fatoumata Diarrassouba

Nonthermal Division: Kai Reineke

Nutraceutical Division: Jessica Cooperstone

Nutrition Division: Kom Kamonpatana

Product Development Division: Brennan Smith

Refrigerated & Frozen Foods: Luis Espinoza

Toxicology Division: Bin Liu

Tags: Annual Meeting, awards, Phi Tau Sigma, students
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Student Competition Fosters Global Sensibilities

Sunday, June 12th, 2011

by Mary Ellen Kuhn

Student teams from international and U.S.-based universities will do their part to make the world a better place—and earn some recognition in the process—when the Developing Solutions for Developing Countries competition moves into its final stages in New Orleans. The competition’s oral finals will take place from 9 a.m. to noon Monday, June 13, in Room 388 of the Morial Convention Center.

This IFT Student Association competition, now in its third year, invites food science students from around the globe to address critical issues in the development, safety, and distribution of food. For 2011, competing teams were challenged to use food science and technology to address the issue of iron deficiency in developing countries.

According to Competition Chair Ji Li, the products developed by the finalist teams—three international and three domestic—are mainly iron-fortified, flour-based semi-finished products. Li adds that the products are positioned to deliver both functionality and delicious taste.

The international finalists and their products are as follows: Brawijaya University, Indonesia—instant noodles; Gadjah Mada University, Indonesia— soy rice porridge; and Institute of Chemical Technology, India—Ferro-Power, a functional flour.

The domestic finalists and their products include the following: Cornell University—Mandimais, a fortified cookie with a superfruit filling; Rutgers University—Galletas Fortaleza, a flavorful sandwich cookie; and University of Minnesota, Twin Cities—Nkwa Brodo, a powder bread mix.

The Developing Solutions for Developing Countries competition is sponsored by General Mills.

Watch for an announcement of the competition winners in IFT Live.

Tags: Annual Meeting, competition, international, nutrition, students
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Product Development Finalists Head to the Finish Line

Sunday, June 12th, 2011

by Mary Ellen Kuhn

Want a preview of the kinds of offerings tomorrow’s star food product developers may be bringing to the marketplace? The IFT Student Association’s Product Development Competition is a good place to find it.

This prestigious—and demanding—annual competition invites participating teams to conceptualize a new food idea and then work to take the concept through all stages of product development. At this year’s Annual Meeting, finalists from six universities will move into the final stretch of a competitive process that began months ago.

Oral finals will take place from noon to 3 p.m. Sunday, June 12, in Room 388 of the Morial Convention Center. Product posters on display from 8–11 a.m. Monday, June 13, in Hall I-2 will offer a close-up view of the products and the processes involved in developing them.

Here’s a sneak peek at what the six finalist teams will be bringing to the table in New Orleans.

• Cornell University — Vege3 product developers bill their healthful snack offering as “veggies … cubed!” It’s a lightly seasoned, shelf-stable snack made from real vegetable puree and ranch seasoning—presented in cube form.

• Michigan State University — Minute Escape brings together apple pie and ice cream into a single, microwaveable dessert experience. The convenient treat comes in the form of a small pie (5 inches in diameter) complete with crust, filling, crumble topping, and ice cream positioned in the center of the pie in an inverted cup.

• Ohio State University — Omega Munch is formulated to deliver heart-healthy omega-3s without the fish oil aftertaste. This fruit and seed snack combines organic flax seeds, sesame seeds, sunflower seeds, quinoa, and raisins.

• Pennsylvania State University — Par-Fections, “the portable parfait,” features a mixture of granola, fruit leather, berries, and yogurt leather in 2-oz bags. This low-fat, nutrient-packed snack is targeted to busy, health-conscious consumers.

• University of Massachusetts-Amherst — Joe Nuts’ product developers describe their offering as a twist on the classic on-the-go breakfast of coffee and doughnuts. The product is a doughnut hole with a liquid coffee center.

• University of Wisconsin-Madison — Blissful Bites, which team members describe as “elegant yogurt truffles on the go,” feature three layers—a filling made with real yogurt that is dried so that it is shelf-stable surrounded by a yogurt-flavored coating and topped with a blend of oats, flax puffs, and rice crisps.

The Product Development Competition, which is sponsored by Mars Chocolate North America, is an IFT tradition dating back to 1991. Look for an announcement of the competition winners in IFT Live.

Tags: Annual Meeting, competition, product development, students
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Students Prepare to Network in the Big Easy

Sunday, June 12th, 2011

by Kelly Hensel

If you are a student and looking for events to connect with your peers you’ve come to the right place. You can always participate in the Fun Run which takes place Monday, June 13, from 6:15–7:15 a.m. However, I understand if sweating is not your thing. Thankfully, the 2011 IFT Annual Meeting & Food Expo offers students many other events–social and educational–to get involved with your peers. These events not only help you network with industry professionals, but they also provide ways to advance your professional and technical skills. Here’s a look at some of what is planned for this year.

Booth and Student Lounge: The IFTSA booth will be located in the New Orleans Morial Convention Center, Lobby H. Be sure to stop by, hang out, and pick up your schedule of student events. The student lounge will also be located in Morial Convention Center, room 281. This is a great place to meet, mingle and lounge.

Mixer and Chapter of the Year Display: Plan on attending the Mixer, to be held from 5:30 to 6:30 p.m. on Monday, June 13 at the Hilton New Orleans Riverside in Grand Ballroom AB. Meet and mingle with other students and professionals while viewing the Chapter of the Year displays and enjoying refreshments.

Welcome Assembly and College Bowl Competition: Join your fellow students on Monday evening, immediately following the Student Association Mixer at the Hilton New Orleans Riverside for the presentation of the Chapter of the Year Competitions, Fun Run, and Excellence in Leadership awards. Afterwards, the finals of the 26th Annual Intercollegiate Food Science and Technology College Bowl Competition will take place. The College Bowl facilitates interaction among students with different universities, encourages the accumulation and retention of knowledge, and…it’s fun!

Undergraduate Research Paper Competition: If you have been participating in an independent research project, the Undergraduate Research Competition is for you. The competition is open to any IFTSA undergraduate member who has participated in original research, and who has not graduated by July 1, 2010. The competition will feature both an oral and poster component. These hybrid finals will take place on Sunday, June 12, 3:30 – 5:00 p.m. in Morial Convention Center, room 388.

Professional Development Oral Sessions: These sessions are designed to give students experience presenting orally, as well as feedback to refine their presentation skills. Selected students will have the opportunity to present their research on Sunday and Monday afternoon, from 4:30 – 5:30 p.m., and selected professionals will act as judges and provide written feedback to the presenters.

Product Development Competitions: Always highlights of the Student Association year and Annual Meeting, there are three product development/process competitions taking place this year.

Cornell University: Vege3

Michigan State University: Minute Escape

Ohio State University: Omega Munch

Pennsylvania State University: Par‐fections

University of Massachusetts-Amherst: Joe Nuts

University of Wisconsin-Madison: Blissful Bites

In the Disney-IFTSA Product Development Competition, the IFTSA and Disney Consumer Products, Inc. have challenged student members of the IFT to address and important wellness need by creating healthy snacks for kids. The competition goal is to create a market-relevant, nutritious and delicious snack applicable to a retail food or beverage item that integrates a fruit or vegetable in a product targeted to children under the age of 12. The finalists are:

University of Arkansas: Phenomenal Funchies

University of Nebraska: CarsZone

Rutgers University: Gitchi Gitchi Goo

Washington State University: Mater’s Craters

University of Wisconsin, Madison (Graduate): Pixie Dust Fruit Beverage Mix

University of Wisconsin, Madison (Undergraduate): Tangerine Dream

Now in its third year, the Developing Solutions for Developing Countries Competition requires student teams to use scientific skills and innovative thinking to create products and/or processes that can improve the quality of life for people in developing nations. In the 2011 challenge, student teams were asked to “utilize food science and technology to address the issue of iron deficiency in developing countries.” The finalists are:

International: Brawijaya University, Indonesia; Gadjah Mada University, Indonesia; Institute of Chemical Technology, India

Domestic: Cornell University, Rutgers University, University of Minnesota

End-of-the-Meeting Networking Reception: To end the meeting with a bang, students will be gathered at the IFTSA Networking Reception at Maison on Tuesday, June 14 from 7–10 p.m. It will be an informal event that brings students together to network and…ahem…party!

Tags: Annual Meeting, awards, competition, students
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Career Fair Offers Opportunities Despite Economic Downturn

Saturday, June 11th, 2011

by Kelly Hensel

Food science students were out in force at the IFT Career Fair on Saturday, June 11, armed with resumes and determination. The past couple of years have proven difficult for graduating students due to the economic downturn resulting in hiring freezes and budget cuts. Joe Brately, who graduated from Ohio State in 2009, has been working at a New Balance shoe store while he continues to search for a job in product development. “I’ve been considered for jobs but either they decide to hire within the company or the funding disappears,” said Brately. His last year and a half has been frustrating, but he expressed hope that the IFT Career Fair would offer up some leads. The plethora of jobs available by the companies exhibiting at the Career Fair should present Brately with plenty of opportunities, especially since he is willing to relocate anywhere within the continental United States.

Justyna Cermeli seemed to be in the same boat as Brately. She came to the United States from Poland with a Master’s in Food Science five years ago but has found herself working in the restaurant industry ever since. This is her first IFT Career Fair and she is hoping to find her dream job in food quality management. In fact, she was very excited to learn that Leprino Foods has open positions in its Denver, Colo. location. Meanwhile, Pui Yeu Phoon came to the U.S. from Singapore for school. She is now about to graduate with her Doctorate in food science from Purdue University and is eager to find an internship in food processing. Similar to Brately and Cermeli, Phoon is very willing to relocate to wherever she can find a job, proving that the slow economy has forced students and other job seekers to be more flexible in their job hunt.

Thankfully, many of the companies with booths at the Career Fair had a number of open positions they were looking to fill. For Baldwin Richardson Foods Co., based in Chicago, Ill., this was their second year in a row at the Career Fair. This year they are looking to hire for a range of positions, such as senior food technologist, quality control, regulatory, and food safety in the Macedon, N.Y. location. According to Ellen Fox, Director of Quality Assurance, “Baldwin Richardson Foods is a small company but we are huge in what we do. … We have grown 400% over the past 14 years.” As Fox explained, the Career Fair offers them a chance to find qualified candidates for the open positions, but it also “is a chance to get out there and get some exposure with food scientists who may not know who we are.”

That is not a problem for Nestlè USA, who was also in attendance at the Career Fair. However, like Baldwin Richardson Foods, Nestlè is growing rapidly and looking for candidates for a slew of open positions. These include some new positions in Chicago, Ill., after the recent acquisition of Kraft’s pizza division. It seems that companies were just as eager to impress job seekers, as job seekers were to impress the recruiters. As Teri Meihls, Recruiter for Nestlè, said: “It’s important for us to be here and to have a presence.” And with the amount of open positions, maybe job seekers can finally breathe a sigh of relief.