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Food Ingredient Technology

DSC_0083General 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

Washington State University Extension LogoInstitute of Food Technologists Cascadia Section Logo
Food Ingredient Technology Course

March 1st, 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 25th, 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.

Register online for FIT 2023
Registration for FIT 2023

Cancellation Policy:
Cancellations will be accepted until 7 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.