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.


Career Opportunities
Upcoming Events
 

Director of R&D
Quality Assurance Supervisor
National Accounts Manager
Customer Service Manager
Maintenance Supervisor
Product Applications Technologist
Quality Control Supervisor
Research Scientist I

QA/AC Inspector
Food Scientist
Associate Food Scientist
Quality Assurance Manager

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

PIZZA!
Thursday, March 12, 2015
Bob and Timmy's Grilled Pizza
North Smithfield, RI

Special presentation by Bay State Milling

INFO


Umass, Amherst, Campus Center:
Food Emulsions Workshop: May 19 & 20, 2015

This two-day workshop will present the basic principles, concepts and techniques of emulsion science, and show how this information can help to understand, predict and control the properties of real food products and ingredients.  This course will be taught by academic and industry instructors with extensive experience in emulsion technology.
Course topics will include: ∙ Fundamentals of Emulsions ∙ Emulsion Formation ∙ Emulsion Droplet Characteristics ∙ Equipment Demonstrations ∙ Emulsion stability ∙ Emulsion Properties: Rheology, Appearance, Flavor ∙ Emulsion-Based Delivery Systems: Multiple Emulsions, Multilayer Emulsions, Filled Hydrogel Particles ∙ Surfactant-Based Delivery Systems: Micelles, Micro-Emulsions and Vesicles ∙ Delivery Systems for Ingredients and Antimicrobials.

Click here to get more information and for registration or go to: http://www.umasshotel.com/groups-meetings/registration

 

 
 

 

 

 

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3 Ottawa Woods Road, Scarborough, ME 04074
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