October 17, 2016 Dinner Meeting

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

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

Title: Food Safety Challenges in the Emerging Cannabis Products Market

This presentation will begin a broad discussion on the current science of cannabis products, regulatory framework, current microbiological and chemical methods utilized, sampling protocols, manufacturing challenges, and need for standardization/proficiency management within the context of food safety. The food safety community has several potential roles to play in this emerging market, the least of which is bringing sound microbiological and allergen science to regulators setting specifications for finished product testing.

Dinner Meeting Information
Speaker: Dr. Tim Wheeler
Tim Wheeler Photo

Dr. Wheeler is currently Senior Marketing Manager with the US bioMérieux Industry team. His focus is on the marketing of equipment and reagents used in the preparation and analysis of food samples for microbiology testing.

Dr. Wheeler’s career spans nearly 30 years with roles in operations, research, sales and marketing. Prior to joining bioMérieux, Dr. Wheeler was Director of Sales and Marketing for the Drug Discovery unit at Millipore Corporation, Sales Development Manager for Sigma Aldrich, and Key Accounts Manager for Thermo Fisher.

Dr. Wheeler holds undergraduate degrees in biology and chemistry, master’s degrees in chemistry and business administration, and a doctorate degree in business administration with concentrations in mergers and strategic marketing.

Dr. Wheeler’s research interests comprise marketing research, technology mergers, sales force effectiveness, ecommerce, and leadership development

  • Egg rolls
  • Asian fried shrimp
  • Crab stuffed mushrooms
  • Spanakopita
  • Minestrone
  • Caesar
All entrees come with the vegetables listed below
  • Julienne carrots and whole green beans
  • Roasted red skin potatoes
Entree Choices
  1. Chicken picatta with prawns and asparagus with choron sauce
  2. Salmon with dill butter
  3. Pasta primavera
  • Hot fudge sundae with brownie bites

Until Thursday, October 13th
$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, October 13th
$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.

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