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.


It is with great sadness that we share the loss of Mel Darack, on April 9, 2015.He was a core member of the Northeast Institute of Food Technologists, serving as Chairman and as a member of the Executive Board for many years. The Melvin I. Darack Undergraduate Award, the first named scholarship in the NEIFT's history, was established in recognition of his numerous contributions to the food indusry and the NEIFT.
Mel grew up in Springfield, MA where he attended American International College. While serving in the US Army Air Corps during WWII, he married Missy Freedman, moved to Newton, and co-founded Dirigo Spice Corporation. Following the sale of the business in 2002, he retired at age 83. Dirigo was a family business that thrived due to Mel's input as well as that of his sons John and Joel and his grandson, Adam. Mel was an inspirational family man and a loving father. He and Missy had three children, John, Nan, and Joel. In 1967, after the family lost Missy, he married Carolyn "Hooky" Wallace Mork. Hooky brought three more children, Arnold, David, and Dory into his life. Mel and Hooky blended families with grace and wisdom. They enjoyed many reunion weekends, eventually growing to more than 35 strong. Mel was a socially active man who was deeply involved in nature conservancy for the majority of his life.
He enjoyed bridge, dancing, golf, gardening, sailing, the Red Sox, Patriots, and especially his summer home on Cape Cod. His family considered him a "Jazzaholic". His family and friends will always remember him as a generous, determined, independent, loving, and wise man. In lieu of flowers, remembrances can be made in Mel's name to Ashumet, c/o Mass Audubon's Long Pasture Wildlife Sanctuary, PO Box 235, Cummaquid, MA 02637
 
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

Student Recognition Night!
Thursday, April 16, 2015
Firefly's BBQ
Marlborough, MA

Great company, great food ....and our terrific students!

INFO

Food Industry Expo and Golf Outing
May 13 & 14, 2015
DCU Center, Worcester, MA

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

 

In Memorium...

Lawrence Sanford Spiegel, Ph.D. (“Laurie”) of East Sandwich, died peacefully on March 24 after a long illness. Born in Salem, Mass. to parents who had emigrated from Russia and Lithuania, Laurie was the youngest of six children. He was predeceased by his parents, Charles and Lena Spiegel; stepmother, Anne Aronstein Spiegel; brothers, Jack and George; and sisters, Fran, Evelyn, Gertrude. He leaves the love of his life, wife, Mary, and their children, Evelyn and Brandon. He also leaves his daughters, Marsea, Patti, and Lisa from his first marriage to Barbara Ann Gordon; six grandchildren, (Sarah and Adrian Baker, Matthew Givens, Jonathan, Noah and Ben Morasch), and many nieces and nephews.

Laurie graduated from the Citadel in 1952 and earned his Master’s degree in biochemistry from Boston University and his Ph.D. in food technology at M.I.T. His professional career as a food consultant brought many delicious adventures (and a few disasters) to his kitchen as he developed new products and technology for the food industry. Career highlights included a speech at the United Nations World Health Organization and work with the Nez Pierce tribe through the World Council of Churches. He lived in Andover for many years where he served on the Merrimack Valley Economic Development commission, including four years as chair.

 

 

 

 

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© NEIFT 2003- 2014
3 Ottawa Woods Road, Scarborough, ME 04074
207-839-3064