Alumni Night

Let’s celebrate the back-to-school season by wearing your college gear and representing your school!
We encourage you to find someone that went to your same school and even sit at the same table.

September 10, 2018 Dinner Meeting

Address: The Carlisle
435 East Butterfield Rd.
Lombard, IL. 60148
Phone: (630) 960-0210

Schedule:
4:00 - 5:00 PM - Executive Board Meeting
5:00 - 6:00 PM - Social Hour with cash bar and Appetizers
6:00 - 8:30 PM - Dinner & Presentation

Panel: The Path to Supply Chain Risk Management
How do we visualize the issues, remove barriers to implement change, and manage our risk?
First, identify what supply chain management is needed by identifying the risk in the supply chain. Next, make sure the team fully understands the concerns, and write out the desired outcome. Establishing a clear path of the expectation and having the end result in mind will facilitate guidance to determine what direction to go and next steps. Companies across the industry are using these steps to successfully navigate the road to compliance. Learn ways that your peers have used technology to identify risk and how it has led them to automate processes, manage exceptions in the supply chain, and improve supplier relationships.
Dinner Meeting Information
Panel Host

Bob Hudson PhotoBob Hudson
Strategic Account Program Director
TraceGains

Bob Hudson has three decades of expertise in supply chain management, laboratory, and ERP software systems used in food and beverage, pharmaceutical and other process industries. He has held management and individual contributor roles in marketing, sales, development, customer success and systems integration. Bob has been instrumental to the success of TraceGains since its inception 10 years ago, and he is currently responsible for TraceGains’ global strategic accounts program. Prior to TraceGains he was with Hewlett Packard, Agilent Technologies, PerkinElmer and several startup software companies. He has been a member of IFT since 2004, and is also active with the Regulatory Affairs committees of the American Bakers Association and the Flavor and Exctract Manufacturers Association (FEMA). He holds a BS in Chemistry from the University of New Hampshire and an MBA from New York University.

Panelists

Brian Perry PhotoBrian Perry
Senior VP Food Safety, Quality
TreeHouse Foods

James Chu PhotoJames Chu
Supplier Quality Engineer
John B. Sanfilippo & Son, Inc.

Jamie Krystofiak PhotoJamie Krystofiak
(former) Quality Assurance Manager
Mullins Food Products


Fees:
Until Thursday, September 6th
$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, September 6th
$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
  • Egg Rolls
  • Asian Fried Shrimp
  • Crab Stuffed Mushroom
  • Spanakopita
Soups
  • Cream of Asparagus
Salad
  • Carlisle Salad with Raspberry Vinaigrette
Entree Choices
  • Salmon with Dill Butter
  • Chicken with Asparagus & Prawns
  • Pasta Primavera - Vegetarian
Veggie
  • Julienne Carrots and Whole Green Beans
Starch
  • Roasted Yukon Gold
Dessert
  • Cheese Cake with Strawberry topping
 


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