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.
Check our ''Career Opportunities" Page for full listings!
Looking to fill those Internship Positions? We have students ready!
Email the details to firstname.lastname@example.org
Congratulations to the winners at our
Scholarship Golf Outing!
FIrst Place -11
Closest to the Pin
Closest to the Line
Longest Drive - Men
Longest Drive - Women
New England Research Chef Association
June 6, 2018
Please join the New England Region and Chef Martin Breslin, Director of Culinary Operations at Harvard University, for a healthy and sustainable culinology event. Our topic will feature the growing trend of Plant-Forward a guiding principle from Menus of Change®; demonstrated by using a pulse (legume) flour in combination with chicken and vegetables in a grilled dinner patty.
Introduction to Menus of Change® and the principle Plant-Forward with a historical look back at Harvard’s Dining Services.
Presentation from AGT Food on Pulse Flour applications.
Demonstration by Martin Breslin - Chicken dinner patty with pulse flour.
Networking and tasting to follow with Bantam Cider Company, Somerville, Mass.
Link to Detailed Info and Registration