Food Ingredient Technology

General Course Description

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.

The 2023 FIT Short Course will focus on navigating supply chain issues through ingredient functionality.  The food industry has faced numerous supply chain challenges over the last three years. This uncertainty of ingredient availability for product formulation has forced food processors to look for different ingredients. This training aims to address these challenges through the understanding and consideration of ingredient functionalities.  This course will be helpful for product developers, QA/QC professionals, and production professionals.

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

Food Ingredient Technology Course

March 1^st, 2023

DoubleTree Hilton Hotel Seattle Airport
18740 International Blvd, Seattle, WA 98188
Room: Northwest 3

Early Registration Fees: $265/person – Includes Suppliers Night Registration Fees after January 25^th, 2023: $295/person – Includes Suppliers Night

Program Schedule* (Tentative)

Navigating Supply Chain Issues through Ingredient Functionality

8.00 a.m. to 8.15 a.m.     Introductions and Kick-off

8.15 a.m. to 9.15 a.m.     Supply Chain Issues: A Buyer’s Perspective -Chris Gentry,  Reser’s Fine Foods

9.15 a.m. to 10.15 a.m. Strategies on Navigating Supply Chain Issues with Ingredient Replacements – Michelle Tittl, CuliNEX, Tukwila, WA

    Coffee Break – 15 min (Coffee and Tea Provided)

10.30 a.m. to 11.30 a.m. Starch Functionalities – Sanjiv Avashia, Tate & Lyle Ingredients, Hoffman Estates, IL

    Lunch Break – 30 min (Box Lunches Provided)

12.00 p.m. to 1.00 p.m.   Protein Functionalities – Akshay Arora, Ingredion, Inc., Bridgewater, NJ

1.00 p.m. to 2.00 p.m.     Hydrocolloid Functionalities – Wanda Jurlina, IMCD US Food, Inc., La Mirada, CA

2.00 p.m. to 3.00 p.m.     Fiber Functionalities – Matt Fowler, J. Rettenmaier USA LP, Schoolcraft, MI

    Coffee Break – 15 min (Coffee and Tea Provided)

3.15 p.m. to 4.15 p.m.     Fats and Oils Functionalities – Adrianne Cardillo, Richardson International, Winnipeg, MB, Canada

4.15 p.m. to 4.45 p.m.     Panel Discussion (Q&A with the day’s speakers)

4.45 p.m. to 5.00 p.m.     Certificates, Evaluations, Raffle Drawings, and Adjourn

*There may be minor changes in the schedule.