The First Section • Since 1941
September 21, 2015 Dinner Meeting
Address: DoubleTree Hotel – Oak Brook
1909 Spring Road, Oak Brook, IL 60523
Phone: (630) 472-6000
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
Title: Being Proud of Food Science: A Chicago Story
John Coupland is a professor of food science at Penn State and President-elect of IFT. He is a native of the UK where he earned his BS and PhD in food science from Leeds University. After post-doctoral work at UMass Amherst and University College Dublin he took up a faculty position at Penn State.
His research program is concerned with the physical chemistry of lipids, particularly emulsions Recently his group has studied the ways food structure can bind flavors and antioxidants and change their performance.
Dinner Meeting Information
Event Sponsors
Title: Being Proud of Food Science: A Chicago Story
Speaker: Dr. John Coupland, National IFT President-Elect
Consumers want their food to be cheap, safe, and convenient, but at the same time made from natural ingredients in a local kitchen and free from chemicals. Which is a difficult, because food is made of chemicals and has never been remotely natural. Understandably, many companies avoid talking about the science behind their products. There are problems with the modern food system, but this wholesale rejection of the role of food science and technology is misplaced.
Using examples from food scientists working in the Chicago area, I make the case that applying science makes the food system better and argue that we should be as proud of the small day-to-day efficiencies gained from well run industrial processes as we are of the big scientific breakthroughs. We would have better public conversations about food if more individual scientists were willing to explain how and why we process it.
Fees:
$50.00 Members
$60.00 Non-members
(After Thursday, April 16 at 5:00 PM all prices are $60.00/$25.00/30.00)
$25.00 Student Members, Emeritus Members, & Unemployed Members
Unemployed Members use voucher #UNEMP-1010050)
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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
Entrée Choices
- Pan Roasted Breast of Chicken finished with a stone ground mustard and honey cream sauce, served with Fresh Seasonal Vegetable Medley and Dauphinoise Potatoes
- Prosciutto Wrapped Black Cod, Tomato Provencal, Olive Tapenade, Arugula and Dauphinoise Potatoes
- Vegetable Linguini, vegetable ribbons of carrots, zucchini and parsnips with a fresh herb and vermouth cream sauce
All Entrees Will Be Served With
- Garden Salad with Mixed Field Greens, Feta Cheese, Cucumber, Tomato with Balsamic or Ranch Dressing (Dressing will be on the tables so no need for them to make that choice ahead of time)
- Chocolate Drizzle and Crème Fraiche
- Fresh Rolls and Creamery Butter, Freshly Brewed Coffee and Iced Tea
Dessert
- Eli’s Cheesecake with Strawberry Coulis,
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Chicago Section IFT | The First Section | P.O. Box 926, Lombard, Illinois 60148 | Ph: 630.916.4960 | email: info@chicagoift.org
©2014 Chicago Section IFT
