a non-profit professional organization for the support of the food industry in
Maine, Vermont, New Hampshire, Massachusetts and Rhode Island

Welcome to the Northeast Section of the Institute of Food Technologists,
a professional society for the food industry, encompassing Massachusetts, New Hampshire, Vermont, Rhode Island and Maine. The depth of knowledge, diversity, and technology that is represented by the people and companies of this region is extensive. Whether you are new to the industry or a seasoned veteran, you can be sure to learn something through the interesting people, informative speakers, and outstanding tours that the programming committee presents each year.

We welcome any comments or questions and look forward to hearing from anyone interested in participating on any committee, making phone calls or sharing ideas for future meetings. Please feel free to contact anyone on the Executive Board, using the link above.

Upcoming Short Courses
Career Opportunities
Upcoming Events

Fall Intern R & D
Senior Technologist- Baskin Robbins
QA, HACCP and Food Safety Coordinator - Part time
Quality Food Safety Coordinator
Manufacturing Cook
Production Supervisor –Mid shift & 2nd Shift
Retail Sales Director
QA Manager
Global Safety Compliance Specialist

Check our '' Career Opportunities" Page for full listings!

Looking to fill those internship positions? We have students ready!
Email the details to shirley@maine.rr.com

NEIFT Bylaws

A Dinner Like No Other..
Thursday, October 1, 2015
Publick House Inn
Sturbridge, MA


Food Industry Expo and Golf Outing
May 18 & 19, 2016
DCU Center, Worcester, MA

Info available on December 1

Northshore Community College

FSN124 - Establishing HACCP Programs
Sep 8th - Dec 18th 2015
Thursdays, 6:30PM - 9:20 PM

HACCP is a preventative system for assuring the safe production of food products. Students will apply the system in the design of flowcharts, identification of critical control points, observation of employees, measuring times and temperatures, and correcting problems before food can become contaminated. This course is approved for the USDA Food Technology Training.
link: http://www.northshore.edu/

Registration and additional information can be found at: www.umass.edu/foodsci, then click on “Upcoming Short Courses”

Technical Symposia: Friday, September 11, 2015. UMass Amherst
Innovations in Engineering to Improve Food Quality & Safety; celebrating Dr. Micha Peleg’s contribution to the food industry
Please ​join ​us ​in ​celebrating ​the ​works ​of ​Dr. ​Micha ​Peleg ​in ​this ​technical ​symposium ​that ​will ​highlight ​his ​foundational ​contributions ​to ​the ​future ​of ​food ​science ​and ​engineering. ​The ​program ​will ​include ​a ​diverse ​group ​of ​collaborating ​scientists ​that ​have ​worked ​with ​Dr. ​Peleg throughout his career. The ​program ​fees ​will ​also ​help ​to ​contribute ​to ​establishing ​a ​scholarship ​for ​food ​science ​students ​in ​honor ​of ​Dr. ​Peleg. ​ For more information and registration go to: https://www.regonline.com/foodsciencePeleg

Better Process Control School:
UMass Amherst Campus, Amherst, MA, November 17-20th, 2015.

The Better Process Control School (BPCS) certifies supervisors of thermal processing systems, acidification, and container closure evaluation programs for low-acid and acidified canned foods. Each processor of low-acid or acidified foods must operate with a certified supervisor on hand at all times during processing. This program satisfies the training requirements specified in both the FDA and USDA regulations.  Instructors for this school are drawn from the Food and Drug Administration (FDA), the University of Massachusetts, and industry. For more information and registration go to: https://www.regonline.com/UMass_BPSC

HACCP: UMass Amherst Campus, Amherst, MA, January 12-14th, 2016.
This workshop will provide the tools for you to complete the requirements for HACCP (Hazard Analysis Critical Control Point) certification, understand HACCP principles, identify the resources needed to develop, implement and maintain a HACCP plan, understand and identify process step hazard assessment and understand and identify steps required to determine critical control points. This course will include interactive exercises to help illustrate HACCP planning with an emphasis on FDA regulated food products. For more information and registration go to: https://www.regonline.com/HACCP_JAN2016


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3 Ottawa Woods Road, Scarborough, ME 04074