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2018 Southern California Food Industry Conference

Nutrition, Food and Science:
The Future is Now

Hot and relevant topics in Nutrition, Consumer Trends,
Pesticides, Food Processing and Food Waste

March 7, 2018
Disneyland Convention Center
Anaheim, CA

Registration Fees:

  1. $ 45.00 - Full Time Student - Full Day
  2. $ 25.00 - Full Time Student - Half Day
  3. $100.00 - Full Day Professional
  4. $ 55.00 - Half Day Professional

The registration fees will increase on March 1, 2018.
Make your reservations now to guaranty your spot!
FULL DAY includes lunch.
HALF DAY does not include lunch.


Why SCFIC 2018?

  1. Earn approved continuing education credits for Certified Food Scientist or Academy of Nutrition and Dietetics or American Society for Quality
  2. Discover new trends in research and development
  3. Enhance and update the knowledge
  4. Meet experts and influencers face to face
  5. Great networking opportunity


What Everyone Ought to Know About Food Trends Influencing
Future Food and Beverage Products?

Mary Wagner
MK Wagner and Associates

Mary K. Wagner is a recognized executive leader and board director with a reputation for creating innovative products, managing risks, handling corporate crises, and managing food quality and safety. She is a strategist, an operational leader, and a team builder who has been an executive in branded global retail and consumer packaged goods (CPG) companies. She has created growth through consumer-facing innovation and brand building. Mary is known for her ability to engage people around a common goal. She has a history of transforming organizations, building departments from scratch, and creating an R&D culture of innovation. She has significant experience in managing crises and risks around food quality and safety. She has built strong relationships with CEOs, with boards of directors, and with external stockholders, suppliers, and industry colleagues. She has served in significant leadership roles on industry and non-profit boards of directors.
Mary is president of M.K. Wagner and Associates, global food science management consulting firm specializing in R&D strategic leadership and innovation. In December 2016, she retired from Starbucks Coffee Company as Senior Vice President of Global Product Innovation, Food Safety and Quality where she was responsible for creating global food and beverage products for Starbucks` retail, food service and consumer packaged goods. She headed basic research, the innovation process, equipment engineering, packaging, sensory, quality, food safety risk assessment and regulatory, as well as new Retail Concept exploration. Her contributions have helped Starbucks be recognized as Outstanding Corporate Innovator in 2014.
Mary previously worked at Mars, Inc. as General Manager of Mars Botanical, a manufacturer of food supplements sold through retail and internet channels. She has also served as Chief Technology and Quality Officer at E&J Gallo Winery, the largest winery in the world. Reporting to Gallo`s CEO, she created their first Global Technology and Quality function, launched an innovative and unique consumer sensory mapping process for wines, and stimulated a wave of beverage product innovation.
As Chief Technology and Quality Officer of Taco Bell, Mary created a new product platform for all of their restaurants and was the point person to manage the company`s response to the highly publicized genetically modified corn crisis in 2000. Mary began her career as an executive in the food and nutrition area of General Mills as VP of R&D and Quality/Regulatory Operations at Gortonís Seafood.
Throughout Mary`s career, she has worked closely with corporate boards of directors. She has developed a reputation for creating a culture of innovation in each company where she has served. She is highly experienced in handling corporate crises arising from food safety and quality issues.
Mary is well-known in the food industry. She is currently a member of the Board of Directors of Griffith Foods International, a $1 billion private developer and manufacturer of food ingredients. Among her many board directorships, she has served as President of the Institute of Food Technologists and Chair of the National Grape and Wine Initiative. She was appointed by the U.S. Secretary of Agriculture as Co-Chair of the USDA Advisory Board on Agricultural Research, Extension, Education, and Economics.
She is currently on the board of Washington STEM, with focus on attracting more girls into STEM careers. She has also been a director of the national board of Girls, Inc., the regional board of the Salvation Army and the board of SUSTAIN (Sharing Science and Technology to Aid in Improvement of Nutrition). She has been a commencement speaker and frequent speaker to industry and university groups. She is the Recipient of several awards for her leadership in food, nutrition and innovation. Mary has a Professional Director Certification from the American College of Corporate Directors, a public company director education and credentialing organization and is a graduate of Harvard`s Management development Program. She has a BS and MS from Iowa State University and a PhD from the University of Minnesota.

Famous Nutrition Myths and the Exciting Future of Nutraceuticals

Steve Witherly
Technical Products Inc.

Dr. Steven A. Witherly is a leading expert in the field of food science, nutrition and product formulations. He is an esteemed member of the American Association for the Advancement of Science, Los Angeles Chapter, Institute of Food Technologists-Sensory Division; the Sigma Xi Research Society; the Gerontological Society; the New York Academy of Sciences; the American Institute of Wine and Food; and the American Society of Enteral and Parenteral Nutrition.
Dr. Witherly holds a Ph.D. in Human Nutrition from Michigan State University, and both his M.S. in Food Science and a B.S. in Nutrition and Dietetics from the University of California at Davis.
Dr. Witherly has spent a significant portion of his career in the development of weight loss, weight management and sports nutrition products and is considered one of the leading experts in the formulation of these category products. He began his career with Carnation Research Lab, serving as Manager of Scientific Research, where he was responsible for all clinical trials and primary interaction with FDA in areas of labeling, nutritional claims and evaluations. Steven then joined the Nutrilite Division of Amway as Director of Research and Development. Supervising a staff of 120, he led the company`s initiatives to provide clinical substantiation for Nutrilite`s line of herbal products and nutritional supplements, drinks and health bars, As Vice President New Product Development for Herbalife, he designed innovative product for over 70 countries, including the company`s largest market, Japan. Under his direction the company performed cutting edge nutritional ingredient research as well as research into herbal medicine, to provide strong scientific substantiation for its product. For the past 15 years, Steve has been a top consultant in the health, wellness, and nutrition markets working with many leading and fast-growth companies through his company, Technical Products Inc. Dr. Witherly was also a part-time professor of Food Science at California State University at Northridge. He also authored Why Humans Like Junk Food. Steve appears in print in many consumer magazines and such TV shows as National Geographic.
Steve is a part of the Kate Farms Operating Advisory Board.

MythBusters: Pesticide Residue Edition

Carl Winter
University of California, Davis

Dr. Carl Winter is the Director of the FoodSafe Program and an Extension Food Toxicologist in the Department of Food Science and Technology at the University of California at Davis. He holds a Ph.D. in Agricultural and Environmental Chemistry and a B.S. in Environmental Toxicology, both from the University of California at Davis. His research and outreach work focus upon pesticide residues and naturally-occurring toxins in foods. He has authored two books and more than 150 publications in the scientific and lay literature.
He is a Fellow of the Institute of Food Technologists and the 2012 winner of the CAST Borlaug Communication Award. He currently is a member of the U.S. Food and Drug Administrationís Food Advisory Committee. He has provided invited testimony on pesticide and food safety issues for the U.S. Congress on several occasions.
He's been called the "Elvis of E. coli," the "Sinatra of Salmonella," and the "Artist Formerly Known as Prince of Pesticides" by various news media sources. Armed with a synthesizer, Dr. Winter performs musical parodies of contemporary popular music by modifying lyrics to make them appropriate to food safety issues such as bacterial contamination, irradiation, biotechnology, government regulation, and pesticides. He has given more than 200 live performances in 39 U.S. states and in Canada while more than twenty thousand of his self-produced CDs and more than ten thousand of his animated video DVDs have been distributed throughout the world. He was awarded a USDA grant to study the effectiveness of incorporating music into existing food safety educational curricula and has published three papers on the subject. He is the 2003 recipient of the Hod Ogden Medal presented by the US Centers for Disease Control and the Association of State and Territorial Directors of Health Promotion and Public Health Education recognizing imaginative and creative efforts that have positively influenced the advancement of health promotion and recently received the 2009 NSF International Food Safety Leadership Award for Education and Training.

STOP! Food Waste

Tara McHugh

Tara McHugh is Research Leader for the Healthy Processed Foods Research Unit of USDA, ARS. She is an internationally recognized expert in innovative food processing, edible films and nanoscience and a leader in high impact technology transfer. Her and her team`s cutting edge science have positively impacted the food industry and rural economies, adding value to specialty crops and co-products, while creating jobs and improving human health. The developed novel food products, including 100% fruit bars, edible fruit and vegetable films, and vitamin D enhanced mushrooms, are increasing specialty crop consumption while benefiting to human nutrition. She is currently leading numerous projects developing new uses for food waste. Tara received a B.S. from Cornell University and a Ph.D. from U.C. Davis, both in Food Science.

Is Food Processing Natural?

Gregory Ziegler
Penn State University

Greg Ziegler is professor of food science at Penn State University where for 29 years he has taught and conducted research on food process engineering. He earned his Ph.D. from Cornell University, a Master`s of Science degree from Clemson University and his Bachelor`s degree from Penn State.
He was formerly employed by H.J. Heinz as a food technologist responsible for product and process development, and has consulted for the food and pharmaceutical industries. He is a co-founder of Persea Naturals LLC and a Fellow of the Institute of Food Technologists (IFT).

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Southern California Institute of Food Technologists Section | P.O. Box 3724, Orange, CA 92857 | 714.282.0919 |