Welcome to the Northeast Section of the Institute of Food
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.
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.
Fall Intern R & D
QUALITY CONTROL COORDINATOR
Senior Technologist- Baskin Robbins
QA, HACCP and Food Safety Coordinator - Part time
Quality Food Safety Coordinator
Production Supervisor –Mid shift & 2nd Shift
Retail Sales Director
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
A Dinner Like No Other..
Thursday, October 1, 2015
Publick House Inn
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.
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:
HACCP: UMass Amherst Campus, Amherst, MA, January 12-14th, 2016.
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
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