MNIFT - Presentations

September 19, 2017 – Kickoff Dinner Meeting

2017 President's Award Pamphlet 2017 President's Award Presentation

April 10, 2017 – Student Night Dinner Meeting

Topic: “Farm to Fork: Feeding a Growing Population”Sustainability of the Food Supply Chain”
Presented by Dr. Ryan Cox

Phi Tau Sigma Induction Ceremony Presentation Ryan Cox Farm to Fork Presentation

March 7, 2017 – Macy Award Dinner Meeting

Topic: “Sustainability of the Food Supply Chain”
Presented by 2017 Macy Awardee: Dr. Dennis R. Heldman

Macy Award Brochure Macy Award Presentation by Dr. Dennis Heldman

January 24, 2017 – Dinner Meeting

Topic: “Challenges and Opportunities for Securing the Global Supply Chain for Dairy/Food Business: The Dairy Queen Experience”
Presented by Dr. Bill Barrier

Dr. Bill Barrier's Presentation - PDF

April 21, 2016 – MN IFT Student Recognition Night With Phi Tau Sigma ΦTΣ Induction Ceremony

Topic: “You Are What You Eat”
Presented by Dr. Kevin Ryan

Phi Tau Sigma Induction Ceremony - Powerpoint

Student Recognition Night Program - PDF

March 24, 2016 – Macy Award Night with pre event workshop on Improving Your Soft Skills

Topic: Innovative Food Processing for Improved Health, Safety and Sustainability of Fruits and Vegetables - PDF

The 2016 Harold Macy Food Science & Technology Award - PDF

2016 Tara McHugh – Macy Award Brochure - PDF

February 22, 2016 – Silent Auction with AACC “Facing GMO Labeling HEAD-ON”

Topic: Exploring the Legal Framework of GMOs - PDF

Topic: A Supplier’s Perspective on Labeling GMOs - PDF

Topic: Challenges and Solutions for non-GMO ingredient Sourcing & Supply - PDF

January 26, 2016 – MN Section IFT Dairy Night

Topic: The Changing Landscape of Milk and Milk Products – What is Next? - PDF

December 1, 2015 – Regular Meeting Minnesota Section of IFT with Phi Tau Sigma ΦTΣ

Topic: Food Technologists Can Change the World – for Better or for Worse - PDF | Youtube Video

September 22, 2015 – September Kick Off Dinner Event at SUPERVALU®!

Topic: Protein: Addressing the Protein Need in Product Formulation - PDF