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.
Director of R&D
Quality Assurance Supervisor
National Accounts Manager
Customer Service Manager
Product Applications Technologist
Quality Control Supervisor
Research Scientist I
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
Thursday, March 12, 2015
Bob and Timmy's Grilled Pizza
North Smithfield, RI
Special presentation by Bay State Milling
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