This is an introductory course on Food Ingredient Technology (FIT). The short course provides an overview of food ingredients that are used in value-added foods. It focuses on the various functionalities of these ingredients and how they are used in making foods with qualities that are desired by consumers.
Who would benefit from this course?
New product development professionals
R&D, Engineering, Sales & Marketing, Production and Quality personnel
Value-added food product development professionals
Any food industry professional
Product Development for GLP-1 Consumers
The Food Ingredient Technology (FIT) 2026 course will focus on ingredient functionality and product development for GLP1 consumers. An overview of GLP-1 drugs and how they affect their diets will be provided. Further, industry experts will discuss product development strategies for GLP1 consumers. This is an introductory course on Food Ingredient Technology. The short course provides an overview of primary food ingredients used in value-added foods, their various functionalities, and how they are used to make foods with desirable qualities.
February 24, 2026 DoubleTree Hilton Hotel Seattle Airport 18740 International Blvd, Seattle, WA 98188 Timeline: 8:00 am to 4:00 pm
Fee is $250, includes entrance to Cascadia IFT Supplier’s Night! For more information about Suppliers Night visit Cascadia IFT’s website
8.15 p.m. – 9.15 p.m. GLP-1 Medications and the Future of Food: Shifting Appetites and Nutrition Needs – Catherine Jarrett, PhD, RD, Department of Nutrition and Exercise Physiology, Washington State University
9.15 a.m. – 10.15 a.m. Designing for the GLP-1 Consumer: AI-Powered Innovation Across Shelf and Menu – Jaime Reeves, PhD, Mattson, Inc.
Coffee Break – 15 min Coffee and Tea and Light Refreshments
11.30 a.m. – 12.30 a.m. Delivering Consistency: Stable Products that Ensure Customers Come Back – Wanda Jurlina, IMCD US
Lunch Break – 30 min with Lunch Provided
1.00 p.m. – 2.00 p.m. Navigating the Evolving Landscape of GLP-1: Formulation Insights for Manufacturers & Suppliers – Jim Chapa & Jing Zhou, PhD, Ingredion, Inc.
Coffee Break – 15 min with Coffee and Tea
2:15 p.m. – 3.15 p.m. Interactions between Ingredients and Processing Technologies for Texture Development – Girish Ganjyal, MBA, PhD, Washington State University Extension
3.30 p.m. – 4.00 p.m. Panel Discussion (Q&A with the day’s speakers)
Please email Cathy Blood for questions about registration for FIT. For questions about the FIT content, please email Girish Ganjyal.
Speaker Biographies
Navigating the Evolving Landscape of GLP-1: Formulation Insights for Manufacturers & Suppliers
Jim Chapa joined Ingredion in 2024 as a Senior Associate on the Global Applications team for Meat, Meat Alternatives, Batters & Breadings, where the mission is simple: make healthy taste better. He brings a strong track record of applications-focused problem solving at the intersection of ingredient technology and scalable innovation. Prior to Ingredion, Jim held roles in Technical Service at Novozymes (now Novonesis) and R&D at Allied Blending and Solvaira Specialties, where he advanced solutions for diverse food systems. Jim has designed, applied, and scaled ingredient and process-aid technologies—including enzymes, plant proteins, fibers, hydrocolloids, and starches—to improve flavor, texture, yield, nutrition, affordability, and consumer acceptance in meat and alternative protein applications. He earned an M.S. in Food Science from Purdue University and a B.S. in Food Science from North Carolina State University.
Empowering Wellness: Product Design for GLP-1 Nutritional Needs
Baljit Ghotra, PhD, is a visionary R&D executive with over 25 years of experience leading end-to-end innovation across nutrition and wellness platforms. He has launched more than 50 products from inception to market in categories spanning nutrition, food, personal care, pharma, and medical applications—leveraging a diverse portfolio of proteins, amino acids, oils, lipids, carbohydrates, prebiotics, probiotics, botanicals, stabilizers, bio-actives, sugars and sweeteners, and microbiome solutions. In past leadership roles, he managed global teams across Innovation, Technology and Operations functions, including process and product development, process chemistry, analytical and material science, bioprocessing, regulatory and scientific affairs, patents, and IP —commercializing over 50+ products through strategic nutritional and wellness platforms and ventures.
GLP-1 Medications and the Future of Food: Shifting Appetites and Nutrition Needs
Catherine Jarrett, PhD, RD, is an Assistant Professor in the Department of Nutrition and Exercise Physiology at Washington State University, where she teaches Exercise Physiology, Applied Pathophysiology and Micronutrient Metabolism. Dr. Jarrett has clinical experience as a Registered Dietitian at the Mayo Clinic in Arizona and currently teaches many young aspiring dietitians while leading research projects at WSU. Her research focuses on cardiovascular and cerebrovascular health across the lifespan, with experience spanning translational animal models to clinical trials in healthy adults, adults with obesity, patients with heart failure, and individuals with mild cognitive impairment. She employs non-invasive approaches to investigate mechanisms of blood flow regulation and vascular function, and her current work examines the cardiovascular effects of weight loss medications.
Delivering Consistency: Stable Products that Ensure Customers Come Back
Wanda Jurlina has over 30 years of experience in product development and troubleshooting working in a variety of application areas with a range of hydrocolloids, starches, functional ingredients like proteins and fibers as well as high intensity sweeteners. Wanda’s experience includes formulating and processing beverages, dairy products, plant-based foods, confections, fruit products, desserts, dressings, and sauces. Wanda holds a B.S. degree in Chemistry from San Diego State University. Currently she is a Technical Business Development Manager for IMCD, a global ingredient distributor, and has responsibility for accounts in the United States and Canada.
Designing for the GLP-1 Consumer: AI-Powered Innovation Across Shelf and Menu
Jaime Reeves, PhD, is Chief Technology Officer at Mattson, where she leads product development, regulatory, and commercialization across a wide range of food and beverage innovation initiatives. She has over 20 years of CPG experience—including leadership roles at Del Monte Foods and Frito-Lay/Pepsi Co. Jaime serves on the IFT Board of Directors and the Cal Poly San Luis Obispo Advisory Board.
Navigating the Evolving Landscape of GLP-1: Formulation Insights for Manufacturers & Suppliers
Jing Zhou, PhD, serves as Senior Manager of Nutrition within Ingredion’s Global Scientific and Regulatory Affairs (GSRA) organization. In this role, she provides strategic nutrition science expertise across Ingredion’s existing product portfolio and innovation pipeline to advance the company’s Healthful Solutions business. Internally, she acts as a subject matter expert to Go‑to‑Market teams, helping to elevate the customer experience through clear, evidence-based nutrition guidance. Externally, she represents Ingredion in scientific and trade organizations focused on nutrition and actively cultivates collaborations with external research partners. She earned her doctorate in Nutrition Science from Purdue University, where she conducted clinical research in human nutrition. With 16 years of experience, Dr. Zhou brings deep expertise in human nutrition, metabolic health and dietary macronutrients. Her work has resulted in 21 published research papers and abstracts.
Interactions between Ingredients and Processing Technologies for Texture Development
Girish Ganjyal, MBA, PhD, is a Professor and Extension Food Processing Specialist at Washington State University (WSU). He established the WSU Food Processing Extension and Research program in 2013. He is recognized in the industry for his contributions to extrusion processing, food ingredient technology, and food safety. He is a Trainer-of-Trainers and Lead Instructor for the FSMA PCHF and FSVP curriculum. He has published over 120 peer-reviewed articles and has 5 US patents. He has mentored 37 graduate students as their major advisor and provided over 50 undergraduate students with opportunities to work in his program. He and his team at WSU have provided training and project assistance in food processing and food safety to over 8,325 industry professionals since 2013. Girish also serves on the IFT Board of Directors.
Thanks to our sponsors!
Cancellation Policy
Cancellations will be accepted until 10 days before the event, and the registration fee, less $50 will be refunded. After that time, no refunds will be made for cancellations.
Substitution Policy
Substitutions will be allowed at any time. For additional information please contact our office at 509-335-2845, please email Cathy Blood.
