January 2019 Dinner Meeting

Overview

The Minnesota Section of IFT welcomes our distinguished speaker, Dr. Matthew Pikosky, Vice President of Nutrition Research for the National Dairy Council as he shares nutritional insights from his studies of protein. Please join us for networking, dinner, and an informative presentation.

Protein continues to be a top of mind nutrient for today’s consumers. A significant and growing body of research continues to support the benefits of higher protein diets for sports nutrition, weight management and healthy aging. But quantity doesn’t always equate to quality, and evolving science is beginning to show that not all proteins are created equal in their ability to deliver on these benefits. There is also growing interest in the environmental sustainability of our diets and sources of dietary protein. But what constitutes a sustainable protein? While low environmental impact is a focus of many, other factors such as the accessibility, cost, cultural acceptability, and safety (among others), must also be considered. This presentation will examine these issues and help translate the importance of protein quality for real world application.

Speaker: Dr. Matthew Pikosky, PhD, RD, V.P. of Nutrition Research at NDC

Matthew Pikosky, PhD, RD, is Vice President of Nutrition Research for the National Dairy Council. He has over 15 years of nutrition research and scientific communications experience across government, non-profit and food and beverage industry.

In his current role, Matt leads the Dairy Protein research program, the goal of which is to build the scientific evidence supporting unique consumer focused benefits of milk and dairy protein ingredients to strengthen marketplace positioning and catalyze industry innovation.

Matt also works with leaders in the food and beverage industry to provide nutrition guidance to help drive menu and product innovations featuring dairy.

Prior to joining the National Dairy Council, Matt served as a Senior Scientist in the Applied Medical Nutrition Science group at Nestlé Health Science, was the Director of Research Transfer and Vice President of Scientific Affairs for Dairy Management Inc. and served as a Research Physiologist at the U.S. Army Research Institute of Environmental Medicine.

Matt holds a Bachelor’s degree in Nutrition, a Master’s degree in Exercise Physiology and a Ph.D. in Nutrition all from the University of Connecticut where his research focused on defining optimal protein intakes for endurance athletes and physically active adults.

Menu

Appetizers

• Classic Cheese Tray: Swiss, Cheddar and Pepper Jack Cheeses served with Pita Chips and Croatini
• Apple, Goat Chesse and Honey Crostini
• Caprese Skewers with Pesto and Balsamic Glaze
• Parmesan Stuffed Artichoke Hearts served with Warm Marinara Sauce

Salad: Greek Salad with Crumbled Peta

Entrée

• Asiago Chicken with Red Pepper Sauce
• Pan roasted vegetables
• Goat cheese and roasted garlic mashed potatoes

Dessert: Cherry Cheesecake Tarts

Beverages: Iced tea and water

Also, Cash Bar will be open from 5:00PM – Beers and wines are only available at the cash bar.