RMIFT ElectNws-10/2008-Pg1-9 - Rocky Mountain Institute of Food

Newsletter of the
Rocky Mountain Section
of IFT - Internet Version
ROCKY MOUNTAIN INSTITUTE
OF FOOD TECHNOLOGISTS
October, 2008
YOUR RMIFT OFFICERS:
Cristina Munteanu, Past Chair
cmunteanu@gtcnutrition.com
303.468.5085
Michelle Crandell, Chair
mcrandell@martek.com
303.357.2810
PLEASE JOIN US FOR A TOUR OF
THE REDSTONE MEADERY
AND DINNER AT
CANTINA LAREDO!
Jeremy Alder, Chair Elect
Jeremy_RMIFT@yahoo.com
303.877.3725
Liz Kraterfield, Secretary
liz.rmift@gmail.com
720.384.5190
Hollie Rasmussen, Treasurer
hrasmussen@microbac.com
720.406.4669
Shannon Koski, Member At Large
ShannonK@rosedmi.com
303.465.1016
Kris Zehren, Member At Large
kzehren@hain-celestial.com
303.581.1201
Rob Safford, Member At Large
robsafford@hotmail.com
720.252.5702
Sandy Baack, Member At Large
sbaack@rockymountainingredients.com
303.278.8729
Kris Zehren, Employment Coordinator
kzehren@hain-celestial.com
303-581-1201
Thursday, October 16th, 2008
Business-casual attire is recommended for
this tour. Please wear closed-toed shoes!!
DATE: THURSDAY, OCTOBER 16, 2008
TOUR: 5:15 P.M. – 6:30 P.M.
REDSTONE MEADERY
4700 PEARL STREET UNIT 2A, BOULDER, CO 80301
PHONE: 720-406-1215
TASTING WILL BE AVAILABLE FOR THOSE 21 YEARS AND OLDER AFTER THE TOUR!
GENERAL LOCATION:
THE REDSTONE MEADERY IS LOCATED IN BOULDER, COLORADO, EAST OF THE
FOOTHILLS PARKWAY (HIGHWAY 157) AND NORTH OF PEARL PARKWAY, ON
47TH STREET, JUST NORTH OF THE BOULDER TOYOTA CAR DEALERSHIP.
PLEASE VISIT THEIR WEBSITE FOR ADDITIONAL DIRECTIONS AND INFORMATION:
WWW.REDSTONEMEADERY.COM
SEE MAP TO REDSTONE MEADERY ON PAGE 2
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ROCKY MOUNTAIN INSTITUTE
OF FOOD TECHNOLOGISTS
DINNER:
7:00 P.M.
CANTINA LAREDO
1680 29TH STREET
BOULDER, CO 80301
PHONE: (303) 444-2260
DIRECTIONS FROM THE MEADERY TO THE RESTAURANT:
1.) HEAD WEST ON PEARL ST. TOWARD 47TH ST.
2.) TURN LEFT AT 47TH ST.
3.) TURN RIGHT AT PEARL PKWY
4.) CONTINUE ON PEARL ST.
5.) TURN LEFT AT 30TH ST.
6.) TURN RIGHT AT CANYON BLVD.
7.) TURN LEFT AT 29TH ST.
Map to Redstone Meadery
- REDSTONE MEADERY David Myers, known as 'Chairman of the Mead', founder of Redstone Meadery, is a
romantic and wants to see mead once again enjoying the glory days of yesteryear. He
started the Boulder, Colorado company with the 'natural philosophy' that he produce the
highest quality honey wine on the market.
Because of this 'philosophy of mead', Redstone does not cork (to avoid oxidation) but
instead uses swing top bottles. This ensures the mead will not breathe while cellaring
and offers a much longer shelf life once the bottle has been opened.
In keeping with the 'natural' approach, Redstone does not add any sulfites, a known
allergen, as honey is its own natural preservative. Redstone only pasteurizes the must
(unfermented mead) and never boils. The company strives to feature the flavors of the
fermentable as much as possible.
Currently, Redstone products are distributed to 20 states across the U.S., making it the
widest distributed wine from the state of Colorado and one of the most widely distributed
meads in the country! From the Northwest to the Southeast, Ask for Mead!
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ROCKY MOUNTAIN INSTITUTE
OF FOOD TECHNOLOGISTS
TOUR AND DINNER (CONT’D. FROM PG. 2)
- WHAT IS MEAD? Mead is an alcoholic beverage made by fermenting honey with yeast. Mead is not a beer,
wine, or spirit in the normal sense; it is its own class of alcohol, and many people believe it
is the oldest of the alcoholic beverages. Mead has held a pivotal place in many cultures
throughout its nearly 8,000 year history, and it is still enjoyed throughout the world.
- CANTINA LAREDO The tour will be followed by dinner at Cantina Laredo. We will be serving fire roasted salsa
& chips, fresh guacamole, a fajita and enchilada bar with Mexican brownies for dessert!
Soda, water, and ice tea will be provided. Alcohol will be a cash bar.
MEMBERS $15
•
NON-MEMBERS $20
•
STUDENTS $5
PLEASE RSVP TO JEREMY ALDER BY OCTOBER 10TH AT
JEREMY_RMIFT@YAHOO.COM
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ROCKY MOUNTAIN INSTITUTE
OF FOOD TECHNOLOGISTS
RMIFT 2008 SUPPLIER’S NIGHT
g{tÇ~ lÉâ44
We want to thank all of our wonderful vendors and attendees for helping
make the 2008 RMIFT Supplier’s Night a success! Your continual support for
these events helps fund RMIFT student travel grant and scholarship programs.
We also can’t thank you enough for all of the wonderful door prizes that were
donated this year. We are already looking forward to next year’s events and
we hope you are too!
Special thanks goes to Elizabeth Goodwin, Tia Smith and Ashley Wathier, our
student volunteers. Thank you so much for donating your time to help us out
at this year’s Suppliers Night!!
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ROCKY MOUNTAIN INSTITUTE
OF FOOD TECHNOLOGISTS
RMIFT
Golf Outing
FOX HOLLOW
2008
AT LAKEWOOD
WE
HAD WONDERFUL WEATHER FOR GOLFING THIS YEAR AND EVERYONE HAD A
BLAST!
THANKS
A
A
TO ALL GOLFERS WHO SUPPORT THE
RMIFT GOLF OUTING!
HUGE THANKS TO ALL OF OUR
GOLF OUTING SPONSORS:
PORTION OF THE PROCEEDS GOES TO THE
RMIFT SCHOLARSHIP FUNDS.
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ROCKY MOUNTAIN INSTITUTE
OF FOOD TECHNOLOGISTS
NEW!
SUPPLIER’S
NIGHT
POSTER
SESSION
In conjunction with the 2008 Supplier’s Night, RMIFT held a research poster presentation. This was an
opportunity for RMIFT student members to showcase their talents to others in academia, peers, and industry
representatives. Listed below are the participants.
Effect of Temperature and CaCl2 Dip on Aerobic and Enterobacteriaceae Counts of Organically and
Conventionally Grown Melons
Heather Troxell, Lawrence Goodridge, Patricia Kendall, and Cecil Stushnoff
Heather is finishing up her PhD in Food Science and Human Nutrition at Colorado State University this fall.
The topic of her research is post-harvest effects on selected safety and quality characteristics of melons and
tomatoes. Heather also received her undergraduate and master’s degrees from CSU as well as studied culinary arts at Le Cordon Bleu in Paris, France. She has a variety of food-related work experience including
quality assurance, product development, teaching, and writing. Once her dissertation is complete, Heather
hopes to pursue a career in teaching or research and development.
Resveratrol Suppresses Obesity - Promoted Colon Cancer: A Proteomic Approach
Sridhar Radhakrishnan, Dr. Lavanya Reddivari, Dr. Jairam Vanamala (PI)
Sridhar is studying for his Ph.D. under Dr. Jairam Vanamala in the Bioactive Compounds for Health Laboratory
at the Department of Food Science and Human Nutrition at Colorado State University. He obtained his undergraduate degree in India majoring in pharmaceuticals. His focus is in the effect of bioactive compounds on
obesity promoted colon cancer as well as post- harvest treatment and processing effects on bioactive compounds. Current research includes the proteomic and metabolomic analysis of the bioactive compounds in
colon cancer cell lines.
Antilisterial Activities of Salad Dressings, Without or With Prior Microwave Oven Heating, on Frankfurters
During Simulated Home Storage
Cangliang Shen, Ifigenia Geornaras, Patricia A. Kendall, and John N. Sofos
Cangliang is studying for a Ph.D. degree in meat safety at Colorado State University, Center of meat safety
and quality, under the supervision of Dr. John Sofos. His research focus is on the control of Listeria monocytogenes on ready-to-eat (RTE) meat and poultry products using natural antimicrobials including hops and
salad dressings. Interestingly, he has found that hops and salad dressings are promising natural antilisterial agents, which may potentially contribute to control L. monocytogenes on RTE meat products in the industry and consumer’s home environment. In the future, he wishes to be a food scientist working towards
improvement of food safety and quality, including his mother country China.
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ROCKY MOUNTAIN INSTITUTE
OF FOOD TECHNOLOGISTS
EXECUTIVE COMMITTEE UPDATES!!
Goodbyes…
Ann Broecker: After seven years serving as secretary for RMIFT, Ann has decided to
pass on the torch to someone new. She has been such a contribution to RMIFT both in
her professionalism and in that she’s simply a great person to be around. We can’t thank
her enough for all her hard work over the years and wish her well as she ends her last
term with us.
Greg Godsil: Greg has been our treasurer for the past year and a half and has done an
excellent job. We thank him for his uncanny skills with money and ability to always bring
a few good jokes to our EC meetings! Thanks Greg!
Transitions…
Kris Zehren: Kris has filled the roles of Chair Elect, Chair and Past Chair over the past 3
years with RMIFT. Anyone who has attended our meetings in the past few years has
probably had the opportunity to speak with Kris and enjoy her warm personality. We want
to thank her for all her hard work while in these positions! Kris will continue to serve on
the EC as a Member At Large and also continue to be our Employment Coordinator.
Welcome…
It is with great pleasure that we welcome Liz Kraterfield as our new Secretary and Hollie
Rasmussen as our new Treasurer for the 2008-2009 year.
ELIZABETH KRATERFIELD, Secretary
Liz was born in Roanoke, VA and moved to Colorado several years ago to finish school. She
currently resides in Denver with her boyfriend and dog. She received a culinary arts degree
from Johnson & Wales in Charlotte, North Carolina and recently a BS degree in Culinary
Nutrition from Johnson & Wales in Denver, which she completed with honors. Since graduating
she has been working as a Food Applications Specialist at GTC Nutrition in Golden, Colorado
where she completed her internship. Outside of work she enjoys performing with a local community jazz choir and is looking forward to begin her role as Secretary for RMIFT this fall.
HOLLIE RASMUSSEN, Treasurer
Hollie was born in Milwaukee, Wisconsin but grew up in the rural community of Dousman, Wisconsin. She graduated from the University of Wisconsin with a BS in Medical Microbiology and Immunology. After college she
moved to Colorado where she took a job with Hauser Laboratories, working as a chemist in their dietary supplements laboratory. In 2002, Hauser Laboratories was bought out by Microbac Laboratories, who has a long history of servicing the food industry. Hollie played an integral role is helping develop the technology and business
for the Hauser Division’s food testing services. She currently works as the Business Development Manager for
the Hauser Division but also helps bring on new technology in their chemistry lab.
In her free time Hollie enjoys spending time with her husband, Kirk, and her two children, Kayla and Ashton and
her black lab, Bassia. They love to ski, hike, camp, kayak, snowshoe and rock climb together. Hollie is looking
forward to meeting all of the RMIFT members.
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ROCKY MOUNTAIN INSTITUTE
OF FOOD TECHNOLOGISTS
EMPLOYMENT O PPORTUNITIES
Please also check our website for more postings.
Our employment coordinator is Kris Zehren. If you have
a job you would like posted on our website, please email
Kris at kzehren@hain-celestial.com.
Please do not send resumes to Kris.
FIND THE
RIGHT . . .
PERSON!
❑
POSITION!
❑
POSITIONS AVAILABLE
Business Development Director
Date: September 1, 2008
Title: Business Development Director - Chicago
Team: Chicago Food Testing Laboratory
Reports to: Chief Operating Officer
Position Purpose: The primary initial responsibility of the Chicago Area Business Development Director
is to directly sell ISO 10725 accredited food testing laboratory's microbiology and chemistry services.
Specific Functions: The BDD is responsible for the attainment of profitable revenue goals within discrete time periods. Primary job function is to develop relationships with medium and large users of
food microbiology and chemistry services in the six county Chicagoland area. The BDD will also
attend local technical meetings as required.
Excellent interpersonal skills as well as written and verbal communication skills are expected. An
extensive knowledge of food microbiology, chemistry and food safety in a plant setting is mandatory. Technical expertise will also include familiarity with current and prospective government regulations and how they are enforced in the industry.
Typical Educational Background and Experience:
BS or MS degree in food microbiology or closely related discipline and a minimum of three years of
related work experience in an industrial setting is required.
Salary: Commensurate with experience and qualifications
All questions and resumes should be sent directly to js4667@gmail.com.
Food Microbiology Intern
Microbac Laboratories, Hauser Division in Boulder is looking for a summer intern for their food microbiology lab. This is a great opportunity to get hands on experience in a high throughput lab. The position offers compensation and a fun learning environment with a well-established company that is
continuing to improve and grow. A desired candidate will be pursuing a degree in Microbiology, Food
Science or related field. This position will require some weekend work.
Interested candidates should send cover letter and resume to:
Becky Kinsinger
Hauser Laboratories Division of Microbac Laboratories, Inc.
4750 Nautilus Cr. S. Boulder, CO 80301
bkinsinger@microbac.com
Fax (303)-581-0195
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RMIFT
Dues Renewal
Reminder
It’s that time of year again; time to renew your RMIFT membership dues!!!
To make sure you continue to receive the RMIFT newsletter and to stay informed
you must be a RMIFT member!!!
If you would like to become a member of RMIFT or if you need to renew your
membership, please click the link below and fill out the form.
Membership is only $15.00 for professionals and $5.00 for students!
http://www.ift.org/sections/rockymountain/membership.html
WEBSITE ROCKY MOUNTAIN INSTITUTE
OF FOOD TECHNOLOGISTS
www.ift.org/sections/rockymountain
Remember to check our web site for info on upcoming meetings, members,
job announcements, food industry links & more!
Rocky Mountain IFT Newsletter is published in August, October, February, and April.
The opinions expressed in this newsletter are the opinions of the contributors and do not
necessarily represent the official position of IFT, nor of the Section, and should not be
interpreted as such.
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