2018 Southern California Food Industry Conference
SCFIC IS SOLD OUT
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
Continuing Education Credit Available: CFS–5 hours and CPEUs–6
Disneyland Convention Center
Susan Butris, MS, CFS, SCFIC Chair
||What Everyone Ought to Know About Food Trends Influencing Future Food and Beverage Products
Mary Wagner, PhD
President, MK Wagner and Associates
||Is Food Processing Natural?
Gregory R. Ziegler, PhD
Professor of Food Science, Penn State University
||STOP! Food Waste
Tara McHugh, PhD
Research Leader, USDA
||LUNCH - View Student Competition Posters
Student Product Development Competition
||Mythbusters: Pesticide Residue Edition
Carl Winter, PhD
Extension Food Toxicologist, University of California, Davis
||Famous Nutrition Myths and the Exciting Future of Nutraceuticals
Steve Witherly, PhD
President, Technical Products Inc.
||Student Competition Awards
Christy Kadharmestan, MS, MJ
Senior Formulator, Pharmavite LLC
Product Development, Beachbody LLC
Ana Gumabon - 2018 SCIFTS Chair-Elect
Director of RD, California Custom Fruits and Flavors
What Everyone Ought to Know About Food Trends Influencing
Future Food and Beverage Products?
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.
Famous Nutrition Myths and the Exciting Future of Nutraceuticals
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.
MythBusters: Pesticide Residue Edition
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 Administration`s Food Advisory Committee. He has provided invited testimony on pesticide and food safety issues for the U.S. Congress on several occasions.
STOP! Food Waste
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?
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).
Thank you to our sponsors.
July 15-18, 2018
September 19, 2018
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Southern California Institute of Food Technologists Section | P.O. Box 3724, Orange, CA 92857 | 714.282.0919
www.scifts.net | email@example.com