February 12, 2018 Dinner Meeting

Address: Café la Cave
2777 Mannheim Rd
Des Plaines, IL 60018

4:00 - 5:00 PM - Executive Board Meeting
5:00 - 6:00 PM - Butler Passed Appetizers
6:00 - 8:30 PM - Dinner & Presentation

Meeting Sponsor
Title: A Evening with Next Gen Sequencing, or: How I Learned to Stop Worrying and Love WGS

Do you know the difference between Next Gen Sequencing (NGS) and Whole Genome Sequencing (WGS)? Are you interested in understanding how far along scientists are with harnessing of the power of Next Gen Sequencing for food and beverage applications, and what is on the horizon? Are you familiar with the current applications for the technology? Have you wondered whether implementation will be limited to regulatory and academic pursuits, or whether the food industry could perhaps stand to reap direct benefits from NGS?

Dinner Meeting Information
Moderator & Panelists

Event Moderator

Benjamin Howard – Certified Laboratories, Laboratory Director
Ben Howard has worked in the food testing services industry for the entirety of his career and has held scientific positions in high-throughput and contract research laboratories.

Industry Panelist

Joe Meyer – KRAFT Heinz - Associate Director, Food Safety & Regulatory Affairs
In April 2016, Joe Meyer joined The Kraft Heinz Company as Associate Director of Food Safety and Regulatory Affairs. Joe’s team provides microbiology, food safety systems and regulatory compliance support to Sanitation, Quality, R&D and Kraft Heinz manufacturing facilities in the U.S. and Canada.

Regulatory Panelist

Dr. Mickey Parish, Ph.D. – FDA Center for Food Safety and Applied Nutrition, Senior Science Advisor
Dr. Mickey Parish is the Senior Science Advisor at FDA’s Center for Food Safety and Applied Nutrition. In this role, he oversees the overall CFSAN research portfolio and addresses issues related to science and research policy. Prior to coming to FDA, Mickey was a career academician on the faculty at the University of Florida and later served as Professor and department chair in the University of Maryland’s Department of Nutrition and Food Science.

Legal Panelist

Shawn Stevens – Food Industry Counsel LLC, Founding Member
Shawn Stevens is the founding member of Food Industry Counsel LLC, the only legal consulting firm in the world that represents the food industry exclusively.

Academic Panelist

Dr. Renato Orsi – Cornell University, Food Safety Laboratory Departement of Food Science, Senior Research Associate
Renato Orsi is a Senior Research Associate at the Food Safety Laboratory in the Department of Food Science at Cornell University.

Dr. Orsi`s academic research focuses on the application of Whole Genome Sequence (WGS) data for source tracking of foodborne pathogens throughout the food processing.

Until Thursday, February 8th
$25.00 Emeritus/Student Members
$50.00 Members/Professional Members (Unemployed Members/Professional Members can use voucher UNEMP-1010050 to save 50%)
$60.00 Non-members

After Thursday, February 8th
$30.00 Emeritus/Student Members
$60.00 Members/Professional Members
$60.00 Non-members

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This program qualifies for IFT Certified Food Scientist (CFS) recertification contact hours (CH). CFS Certificants may claim a maximum of 1.5 CH for their participation in this program.

Dinner Menu
Butler Passed Hors D'oeuvres
  • Vegetable Eggroll
  • Phyllos
  • Asian Beef Satay - Gluten Free
  • Water Chestnuts Wrapped in Bacon - Gluten Free
Included With All Meals
  • Nest of Fettuccini in Rosemary Cream Sauce - Gluten Free receives French Onion Soup instead
  • Mediteranian Salad - Gluten Free will receive a lemon instead of the dressing
  • Soda, Coffee and Tea
Meal Choices
  • Filet Mignon with Madeira Truffle
  • Double Chicken Giovannie
  • Seared Salmon with Champagne Tarragon
  • Risotto with Asparagus/Portebello Mushroom Wrap with Garlic Whipped
All entrees can be made gluten free and there will be extra vegetables instead of potato.
  • Chocolate Souffle With a Raspberry on Top
  • Gluten free will receive Sorbet instead
Meeting Sponsor

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