Join Us for Our Second Annual Networking HOLIDAY DINNER...

Suppliers’ Night & Symposium 2020

Golf TournamentApril 27, 2020

Symposium & ExpoApril 28, 2020

The Club at Ruby HillPleasanton, CA

Alameda FairgroundsPleasanton, CA

NORTHERN CAL IFORNIA INST ITUTE OF FOOD TECHNOLOGISTS

J U LY – S E P T E M B E R 2 0 1 9 www.ncift.org

Join Us for Our Second Annual Networking Event in Reno with Fellow Northern Nevada Food Professionals

Wednesday, November 13, 2019 5:00pm – 7:30pm

Where:Engine 8 Urban Winery, 1260 Avenue of the Oaks, Ste. 150, Sparks, NV 89431. Free public parking facility nearby.

Featuring beer, wine, and other libations. Plus a light food selection, hors d’oeuvres, and music.

And it’s all FREE! But you must pre-register! Sign up early, space is limited!

Registration limited to age 21 and older

For More Info Please Contact:

Martin Potnick, Past NCIFT Chair,Nevada Industry Excellence – Project [email protected]

OR

Erin Evers, CFSSales Manager-SPI GroupNCIFT Membership [email protected] spigroup.net

HOLIDAY DINNER

Please RSVP to Imelda at Marketing Designs at (650) 802-0888 or [email protected]

Thursday, December 5, 2019 • Hors d’Oeuvres at 5:30pmFaz at the Four Point Sheraton

5121 Hopyard Road, Pleasanton, California

Other Upcoming Events:

NCIFT Luncheon at CLFP

February 12, 2020Santa Clara Convention Center

5001 Great America Pkwy, Santa Clara, CA

Food Science and Technology Showcase Joint Event with UC Davis

March 12, 2020UC Davis Conference Center550 Alumni Lane, Davis CA

2J U LY – S E P T E M B E R 2 0 1 9 www.ncift.org

Officers of NCIFT and Subsections *Information UPDATED as of 10/21/19

Current Officers of NCIFTPRESIDENT: Nikoo ArastehJaguar [email protected]

PRESIDENT-ELECT: Pallavi [email protected]

PAST PRESIDENT: Brad [email protected]

SECRETARY: Abigail [email protected]

TREASURER: Jaspreet S. Walia Certified Laboratories of Northern [email protected]

MEMBERSHIP SECRETARY: Erin EversSPI [email protected]

Directors-at-Large Brian ChauFood Blogger, Chau [email protected]

Elaine Chow

Anjali GanpuleR. Torre & [email protected]

Eric LeBarbeE. & J. Gallo [email protected]

Craig RotheElite [email protected]

Pam [email protected]

Nominating & Elections Committee

Sam OffenbergPacific Meridian [email protected]

Saji PoespowidjojoAjinomoto Foods North [email protected]

Mike RoseSemifreddi’[email protected]

Zhongli PanUC [email protected]

Parastoo YaghmaeeZiel Process [email protected]

Committee ChairsPROGRAM CHAIR: Pallavi [email protected]

NOMINATING & ELECTIONS COMMITTEE CHAIR: Brad [email protected]

FINANCE COMMITTEE CHAIR: Open

SUPPLIERS’ NIGHT CHAIR: Bruce FerreeInsight Food [email protected]

GRANTS COMMITTEE CHAIR: Charlwit KulchaiyawatFoster [email protected]

NEW PROFESSIONALS GROUP CHAIR: Erin EversSPI [email protected]

VOLUNTEER COMMITTEE CHAIR: Reshmi RamanBrioche [email protected]

SCIENCE FAIR AWARDS CHAIR: Anjali GanpuleR. Torre & [email protected]

SOCIAL MEDIA CHAIR: Elaine Chow

Golf Classic & Awards DinnerCO-CHAIRS & TOURNAMENT DIRECTORS:Martin PotnickNevada Industry [email protected]

Dave [email protected]

Student Representatives

UC DAVIS: Jeremy ChuardyUndergraduate Student (Food Tech Club Rep)[email protected]

Lik Xian LimUndergraduate Student (Food Tech Club Rep)[email protected]

Jessica HallstromGraduate Student (FSGSA Rep)[email protected]

CSU San Jose: Sarah [email protected]

Ivette [email protected]

CSU Chico: Open

Central Valley SubsectionCONTACT: Bianca WiensE. & J. Gallo [email protected]

Other Important ContactsHORNBLOWER:EditorCarol Cooper UC Davis (Retired)[email protected]

Assistant EditorBrian ChauFood Blogger, Chau [email protected]

JOB LISTINGS: Imelda Vasquez NCIFT Office at Marketing [email protected]

SUPPLIERS’ NIGHT EXPO COORDINATOR & MEMBERSHIP RECORDS:Imelda Vasquez NCIFT Office at Marketing [email protected]

Check out the new website: www.ncift.org

3 J U LY – S E P T E M B E R 2 0 1 9www.ncift.org

HORNBLOWER EDITORIAL POLICYOpinions expressed by the editors or contributors to The

Hornblower do not necessarily reflect the official position of the Section. The publisher reserves the right to edit or reject any copy that is submitted.

SUBSCRIPTIONS are included with NCIFT Membership. Please send to NCIFT, 850 Old County Road, Belmont, CA 94002.

HORNBLOWER ADVERTISEMENT POLICYContinuous, year-round advertising is available to our suppliers

through The Hornblower Classified Ads posted to www.ift.org/sections/ncift/hornblowerads.pdf, as well as placement in all four hard copy issues of The Hornblower including an Annual Membership Directory mailed to members quarterly.

As noted below, special rates are available for ads to run one-time-only in any single quarterly issue. You may submit completed ad copy electronically. If you provide a rough draft, the publisher will create, design and typeset an ad for you at a very reasonable rate.

ADVERTISING RATES PER YEAR: Full Page ................... $1,300 1/4 Page ........................$475 1/2 Page ....................... $750 Business Card ................$350ADVERTISING RATES PER SINGLE ISSUE: Full Page ...................... $350 1/4 Page ........................$150 1/2 Page ....................... $200 Business Card ................$120

DEADLINES FOR CONTRIBUTORS, ADVERTISERS AND ANNOUNCEMENTS:

Issue Deadline October/November/December ..............November 1, 2019 January/February/March .........................December 1, 2019

TO PLACE AN AD, CONTACT:Business Manager – Imelda VasquezNCIFT Office at Marketing Designs, 850 Old County Road, Belmont, CA 94002; Phone: 650-802-0888; Fax: 650-802-0188Email: [email protected]

The Hornblower (USPS 257-140) is the official publication of the Northern California Section of IFT, a nonprofit organization, and is published quarterly. Postage is paid at Belmont, CA.

POSTMASTER: Send address changes to: THE HORNBLOWER, c/o NCIFT, 850 Old County Road, Belmont, CA 94002.

EDITOR:Carol Cooper 916.684.2887

CAMPUS CORRESPONDENTS:UC Davis: Holly Ly 530.752.3250 [email protected] Chico: Maria Giovanni 530.898.4023 [email protected] CSU San Jose: Xi Feng 408.924.3146 [email protected]

DESIGN, PRINTING & BUSINESS MANAGERMarketing Designs 650.802.0888

MAGAZINE OF THE NORTHERN CALIFORNIA INSTITUTE OF FOOD TECHNOLOGISTSUpcoming Events .............................................................1

Second Annual Networking Event ...................................1

Officers of NCIFT and Subsections ..................................2

President’s Message .........................................................4

From the Editor’s Desk ....................................................4

UCD FST Undergrads Win Award ....................................4

Ingredient Spotlight: Thyme ............................................5

Welcome New Members .................................................5

Heavy Metals in Baby Food .............................................6

Plant-Based Cooking Class ..............................................7

Student Thank You Note ..................................................7

NCIFT Travel Grant Winners ............................................7

Executive Committee Meeting Minutes ..........................8

UCD Food Tech Club Activities .......................................9

BioEngineered Food Labeling Rules..............................10

What Should Food Plant Workers Wear? ......................20

Table of Contents

Check out the new website: www.ncift.org

CSU Chico Launches Food Science Minorby Maria Giovanni, Associate Professor, Nutrition and Food Science Dept., California State University, Chico

In Fall 2018, the Department of Nutrition and Food Science at Chico State launched a minor in Food Science, with five students graduating in the minor in Spring. Three of the students already have jobs in quality assurance and sales. Students can follow their interest by taking additional courses in Chemistry or Quality, and we are adding HACCP certification to the program. An Advanced Food Science class has been added to the two current Food Science courses, with students learning fermentation, descriptive analysis, standard operating procedures, and basic engineering principles. Chico students have a strong foundation in nutrition, so they understand the impact of nutrients in human health and bring this ability to their work in food safety, product development, and regulatory. We are grateful for the support of the California League of Food Producers who have provided opportunities for students to interact with potential employers and to NCIFT for travel grants to national meetings to present research. For more information, contact Maria Giovanni at [email protected] or 530-898-4023.


Greetings!Summer is over and Fall is in the air! Hope

all is going well with you.Again, in this issue there is lots of information

about food science students and their activities. It is great to see how active they have been and the efforts they are making to interact with industry representatives.

Congratulations to Anthony W. Geisler and Richard F. Stier, who are celebrating their 50th IFT Anniversary this year. These members first joined IFT in 1969, the year Bernard L. Oser, a

From the Editor’s Desk by Carol Cooper

Carol Cooper

founding member of the organization, was president and the NASA Apollo 11 space mission landed on the moon.

We are considering taking The Hornblower digital only, with an e-mail announcement when the next issue is available. I would really appreciate any comments you may have, either pro or con. Is this a good idea or not? Please e-mail me a cac957582gmail.com.

Hope to see you at some of the upcoming NCIFT events!Carol Cooper, The Hornblower Editor Past Chair of NCIFT, UC Davis (retired)

President’s Message by Nikoo Arasteh

Nikoo Arasteh

Dear NCIFT members,We are now at the end of the our business

year and it’s time to transfer responsibilities to the 2019-2020 elected board members. During the last two years, I have tremendously enjoyed

serving the NCIFT community, first as the President-Elect and then in 2018-2019, as the President. With the help from other volunteers who served as board members and our dedicated volunteers, we held many successful educational, professional, and social events and we were rewarded by you, NCIFT members, through your attendance and encouraging feedback.

NCIFT has been recognized and awarded, year after year, by the national IFT as one of the most active sections in several fronts. Like before, we rely on your energy and feedback to

guide us in designing the upcoming events and overall strategy to continue the success of the section by living up to the expectation of our members and providing the needed services.

If you are thinking about having a more effective role in NCIFT, this is the right time to express your interest to the executive committee and volunteer for specific roles, such as a Director at Large , Treasurer, etc. You can find contact information of the executive committee members in every issue of The Hornblower. Alternatively, come and talk to us in the upcoming events to receive more information about many ways you can engage in NCIFT activities and planning.

Hope to see you in NCIFT Fall Inaugurating event in October and Holiday Dinner in December.

Nikoo Arasteh, PhD, MBA, NCIFT President

UCD FST Undergrads Win Award for Video About Bromelain in PineappleCongratulations to undergraduates

Kat Fernandez, Jacqueline Yee and Matthew Poon, whose video won 1st Place in the Food Science in Action competition held by the Journal of Food Science Education at IFT.

The Food Science in Action competition aims to develop a rich library of foundational food science resources for K-12 STEM educators.

The group found the competition by browsing through various competitions listed on IFT’s website, and decided to create a video about bromelain in pineapple. Kat Fernandez explains, "In the food chemistry class we took while abroad in the Netherlands, our professor mentioned a simple experiment that can be done at home: spitting in a pudding cup. Over time, salivary amylase breaks down the starch in the pudding, making the overall consistency more watery. This gave us inspiration for the pineapple

experiment because, similar to salivary amylase, bromelain in pineapple can change the structure of a food. We chose pineapple because it is quite a popular fruit and is most notable for its stinging sensation when consumed.”

Yee and Poon created the storyboard

for the video and wrote the script. Fernandez had experience creating videos, and recorded and edited the piece. They don't plan on entering the competition again, but Fernandez says, "We're open to making more educational food science videos in the future!"


Welcome New MembersZack AndradeSpinaca Farms, Inc.

Dharma BangaloreTechnical Director, E&J Gallo

Beth BannermanSr. Vice President, Corporate Communications, Amyris

Mark BeckerIngredion

Matt BrownChief Executive Officer, Wherefour, Inc.

Jeff P CarlsonAmerican Fruits and Flavors

Michele ChampagneVice President, Research & Development, Intrexon Corp.

Mitzi ClarkPartner, Keller and Heckman LLP

Stephen Diana

Preeti DuttDirector, Quality Assurance,Shasta Beverages

Madhavi GalivancheFood Scientist/Founder,Spicerite Gourmet Foods

Vijayalakshmi Ganesh

Ben GorsenProduct Development Scientist

Helen GreavesVice President, Operations,Food Ingredient Solutions

Michael HaddadAccount ExecutiveAmerican Fruits & Flavors LLC

Jake M HakeSenior Civil EngineerEast Bay Municipal Utility District

Paula HindsSr. Sales Account Executive,Ajinomoto Health & Nutrition North America, Inc.

Amelia HoganQC HACCP Coordinator,Cowgirl Creamery

Mariliis HolmHead of Food Science, Finless Foods

Dirk KayserFounder & CEO, Flowerpilot Inc

Hee Joo KimNordic Naturals

Kurt KnobelOwner, Glarus Gourmet Inc

Melanie LaiInnovation Project Manager, Mattson

Valerie LavenburgResearcher, USDA

Jon Lew

Yiqiao Li

Kim Lim

Jessica LuUmami Industries

Merat Moinazad

Christina NanjoNew Product DevelopmentAzuma Foods International

Pooi Yin PhangDirector of Foods Quality and Safety, Bettera Brands

Bude PiccinFounder, Tastermonial

Shuang Qiu

Phaedra RandolphFounder & CEO, Spero Foods

Barmack RassiDirector of Technology,PGP International

Danica ReynaudAI Product Authentication Innovator/CSO & Co-FounderBritescan, LLC

Katerina RothLaboratory Technician, AEMTEK

Sammy Salonga

Celine Schiff-DebSenior Director, Product Innovation,Calysta

Craig ScorahRegional Sales Manager,Matrix Sciences

Marla SimonCulinary Professional and Entrepreneur

Marissa SmithThe Perfect Puree of Napa Valley

George Nikolaos Stoforos

Rick SultanChickplease LLC

Kyle SwickAccount Executive,American Fruits & Flavors LLC

Yukihiko TanimotoAzuma Foods

Jennifer Turley

Frank WangAbbott Nutrition

Taylor WitkeResearch Associate, Ripple Foods

Silva YaacoubianR&D & Technical Services, Supervisor, Kiva Confections

STUDENTSJakob GomezMeghan KeckKimberly Ann LynchMariah MathatMyhan NguyenEllery QuinnNathan Sutandi

Thyme is a perennial shrub of the mint of Libiate family, native to the Mediterranean. Specifically, Morocco has become the prime supplier of thyme, which is significantly different than the more traditional Spanish thyme as it’s much greener and the leaves are larger. Spanish thyme has a characteristic brown leaf with a flavor similar to tea where Moroccan thyme’s flavor is stronger and more oregano-like. French thyme however is reported to be the highest quality, but supplies are scarce.

Thyme was historically used by the ancient Greeks as a medicine, while

the Romans flavored their foods with it. Roman soldiers are said to have even bathed in thyme water as it was believed to promote courage and strength. This myth was perpetuated in the Middle Ages with ladies giving their fighting men sprigs of thyme to increase their courage in battle.

Volatile oils range from 0.8% to 2.0% generally, with the main component being Thymol which comprises 7% to 40% of the leaf.

Commercial uses are commonly in poultry products, such as stuffings and breadings in addition to creole dishes and processed meats. It also has antifungal and antioxidant properties and can be used as a tea to stop a cough. Thyme contains high levels of Vitamin A and C and in a tea, is said to promote calm and improve your mood. Whether you choose to bath in thyme for your next verbal battle, or sip it in a tea to chill out, it’s always time for thyme!

Ingredient SPOTLIGHT

Time for Thyme


by Emily Yelencich (Department of Nutrition, Food Science and Packaging, San Jose State University, San Jose, CA 95012)

In the Consumer Reports article “Heavy Metals in Baby Food: What You Need to Know”, Jesse Hirsch thoroughly details research that was conducted by Consumer Reports on the heavy metal content of 50 baby foods across multiple brands. These foods were grouped into four categories: baby cereal, packaged fruits and vegetables, packaged entrees, and packaged snacks. The researchers found that two-thirds of the products contained “concerning levels of cadmium, lead, and/or inorganic arsenic” and that fifteen “would pose a risk to a child who ate one serving or less per day” (Hirsch, 2018). The products that had the highest levels of heavy metals were those made with rice. The article details the health risks associated with heavy metal intake by children, including: lower IQ, behavior problems, autism, increased risk of cancer, reproductive problems, and type 2 diabetes (Hirsch, 2018). Heavy metals accumulate in the body and take a long time to excrete, leading to a build up over time and an increased likelihood for potential health risks. Heavy metal intake is especially risky for babies because they are rapidly developing very important parts of their physiology (brain development, especially). Babies are also very small, so smaller amounts of heavy metals make a larger impact in their bodies. As food scientists, it is critical to understand where the heavy metals in these foods come from, how the heavy metal content should be regulated, and how to advise parents on what to feed their babies.

In order to effectively eliminate heavy metals from baby food, we must first understand where they come from. Heavy metals are found naturally in the environment, but according to Hirsch, “most of the heavy metals in food come from soil or water that has been contaminated through either farming and manufacturing practices (such as pesticide application, mining, and smelting) or pollution” (Hirsch, 2018). The quantity of heavy metals found in similar foods differs depending on where it comes from, both in the world and even on an individual farm (Hirsch, 2018). It is also likely that heavy metals are introduced during the manufacturing process. When similar adult foods are compared to baby food (juices, carrots etc.), higher amounts of heavy metals are found in the baby foods (Hirsch, 2018). This indicates that the manufacturing process may be contributing to the heavy metal content, either by introducing heavy metals to the food, or by inefficiently eliminating them during the processing. When the sources of the heavy metals are accurately identified, then the process of reducing or eliminating them becomes a more specific problem for food scientists to solve.

Because heavy metals are so common in many baby foods due to natural occurrence and manufacturing processes, it

Heavy Metals in Baby Food: A Problem for Food Scientistsis critical to regulate the content in order to offer the safest product possible. In the United States, the FDA regulates food quality; however, in this article, Hirsch identifies baby food as “a largely unregulated market” (Hirsch, 2018). He also cites that about half of parents surveyed believed that “children’s foods are subject to more strict regulation and safety testing procedures than other packaged foods” (Hirsch, 2018). Babies are considered a vulnerable population and, as such, there should be stricter regulations on the foods manufactured specifically for their population. Because of the higher impact heavy metals have on babies, the regulations should be individualized for baby products. According to Hirsch, the FDA has had proposed regulations on baby rice cereal; however, they have not finalized any of the regulations (Hirsch, 2018). In my opinion, not only should baby foods be strictly regulated, but they should also be tested regularly to ensure safety and quality control.

Until parents can be more confident in the regulation of baby food safety, it is critical that they are aware of the health risks associated with manufactured baby foods. The first change a parent can make to decrease the amount of heavy metal they are introducing to their baby is to eliminate rice products. Studies show that processed rice products and homemade rice products both contain a high amount of heavy metals. Eliminating rice products will reduce the accumulation of heavy metals in a baby. Another way to reduce the risk of heavy metals in a baby’s diet is to reduce packaged and processed foods. As described, it is not clear where all of the heavy metals come from, and it is likely that some comes from the manufacturing process. If a parent makes their own baby food, they will decrease the uncertainty of where the heavy metals are coming from and have more control over the ingredients used.

This Consumer Report is enlightening and should be shared with parents. As food scientists, reducing the amount of heavy metals in baby food is a great challenge that could lead to niche products in the market. Assessing the manufacturing process and innovating new ways to remove heavy metals could not only be a highly profitable project, but could also protect the health of babies worldwide. As food scientists, we have the potential to influence the public’s health and hold our regulators to a high standard of food production. We also have a responsibility to inform consumers of the health risks they might be taking by eating certain foods and providing them with healthier alternatives.

References Hirsch, J. (2018, August 16). Heavy metals in baby food: What you need to know. Retrieved October 4, 2018 from https://www.consumerreports.org/food-safety/heavy-metals-in-baby-food/


by Jessica Hallstrom, M.S., Graduate Student, Food Science & Technology, University of California, Davis

On Saturday, June 29th, volunteers the UC Davis Food Science Graduate Student Association (FSGSA) led another of their popular gourmet cooking classes at the Food Innovation Lab in the Robert Mondavi Institute. The theme this class was “Plant-Based Picnic,” by popular demand from previous attendees. Recipes included a grilled peach basil sangria, elotes (Mexican grilled corn), tofu skewers with peanut sauce, BBQ jackfruit “carnitas” sliders, and whipped coconut cream with candied mint and blackberries, along with many other dishes.

The FSGSA leads these classes as fundraisers for their group activities, and they have only become more popular

Food Science Graduate Students Lead Plant-Based Cooking Class

over the years. Each class always sells out, and this event was no exception. Attendees worked together with graduate student group leaders to cook their dishes, and ultimately dined together and toasted with wine donated by the Robert Mondavi Institute. The students explained some of the science behind

the dishes they created, such as how an emulsion is formed in an aquafaba (the liquid in a can of chickpeas)-based mayonnaise, along with their research.

To be added to the priority email list and be among the first to know when the next FSGSA cooking class is announced, email [email protected].

NCIFT Travel Grant Winners

We are happy to announce that the NCIFT Travel Grant Committee has allotted UC Davis $4,950.00 for the 2019 IFT Steve and Carol Cooper Travel Grants. The distribution of these funds are based on each applicant’s participation in UC Davis Food Tech Club, NCIFT, and National IFT functions.

Congratulations to these UC Davis students:• Katrina Fernandez• Vy Phung• Chia-Yung Su• Gary Adrian• Heesun Kim• Siriyakorn Chantieng• Susannah Smith• Mirai Miura• Jacqueline Yee• Nadiah Diah• Matthew Wing Fai Poon• Kay Seen• Yinan Huang• Helen Limanto

Student Thank You Note to Charlwit Kulchaiyawat, Chair of the NCIFT Grants Committee

It was very nice to meet you on October 2nd at the UCD Food Tech Club meeting. I wanted to let NCIFT know that their grant really helped me grow interest in food science, broaden my network, and increased my chance of being employed in the future.

I was able to connect with a lot of people within the IFT and IFTSA. I attended numerous seminars, participated in IFTSA Student Innovators Workshop, IFTSA Chapter Leaders Workshop, volunteered at the IFTSA Student Lounge, and Feeding Tomorrow Educators Expo.

Being able to attend IFT was one of the best experiences of my life and I was so glad to see what kind of field of industry I am involved in. Seeing the expo and talking to major people in the field motivated me to work harder in class. By actively getting involved with IFT during that time, I was given the opportunity to serve in the IFTSA Rules Changing Committee. I am

also serving in the Feeding Tomorrow Educators Expo Task Force and I am a student representative for the IFT Food Service Division and IFT Refrigerated and Frozen Food Division.

I am looking forward to apply for IFTSA Board of Directors this winter and continue to volunteer and support the organization.

Without the help of this travel grant, I would not have been able to gain these experiences and ideas. I am so grateful that I had the opportunity to explore outside of the class and start to plan for the future.

It was also my first time going to New Orleans and I had a great time trying their cuisine from time to time. Beignets were my favorite and I ate more than 10 beignets every day I was there.

Thank you again for this opportunity and I look forward to attending IFT 20!

Best regards, Heesun KimB.S. Food ScienceUniversity of California, Davis '21


Northern California IFT Executive Committee Meeting August 19, 2019

Meeting Called to Order 5:05 PM Attendees: Erin Evers, Nikoo Arasteh,

Craig Rothe, Carol Cooper, Dave Sholty, Bruce Ferree, Jessica Halstrom, Lim Lik Xian, Marty Potnick, Charlwit Kulchaiyawat, Reshmi Raman Brad Olson

Potential NCIFT Holiday Dinner Venue:• Faz, Pleasanton• Potential to spend the night with

group rates. • Provide a conference room for pre-

event meeting ($60 Fee Waived)• Available December 5, 2019 (Thursday

after 6:00)• Buffet style Mediteranean food. • Screen Rental $60 corkage fee $15/

bottle or wine here $35/bottle• Space $800 for ballroom • $5,000 estimated fee for room/food• Potential to split the raffle money

between graduate student association and undergraduate food tech club.

• Menu approved, Date approved, Price will be finalized once we get final head count.

• Move forward with this venue• Speaker for the venue: IFT

Representative hopefully the president elect.

• Jas with Bruce’s support to contact potential speakers.

• Jas to connect with Reshmi on what needs to be done for the event.

• Contact Directors at large for support in planning and volunteering for this event.

SCHEDULE NEXT MEETING• Planning meeting for new NCIFT

board members to learn about their roles. Mid September. Plan what events to provide to Members-at-Large to have more active planning on events during the meeting.

• Date (October Meeting) Could have a “Town Hall” Fall event to introduce new board members to the organization members

• Availability for dates will be followed up on.

MEMBER LIST UPDATES• Volunteer list from IFT • Volunteer leader updated list, several

problems with elected leaders not being members of IFT. Need to work with those team members to become members. (Mid September)

• Bruce to work with IFT National to work with IFT Elect, and Chairs to make sure they have the correct qualifications and Renewal dates for their membership.

• Run all elections through the IFT website so membership status gets pulled.

• 2 Directors at Large (Appointed)• 1 Nominating Committee Members

(Appointed) Reshmi • Several members want to get involved

with IFT Board• Bruce to take on next steps with

National to set a course.

FINANCIAL REPORT• Due August 31 Nikoo to finalize. • Switch 100% electronic for event

attendance

CLAIM NORTHERN NEVADA AS PART OF NCIFT TERRITORY• Potential to schedule an event in

Reno (October w/o 21st or November 2nd week)

• Craig, Marty, Erin to plan event• Reno Zip Codes are not in our

jurisdiction they need to be approved, need to make this a formal change and in the bi-laws.

• Erin and Bruce to submit the petition forms to add to Nevada to NCIFT Section. Marty to send zip codes of Nevada to add to our section. Petition needs to be sent by the end of this month.

SPEAKER FROM CLFP• CLFP (California League of Food

Producers) Reserve tables in Santa Clara In February for this event

• Connect with our South Bay community to attend and ask members at large promote to attend the lunch-in.

• Operations and Processing• Craig to ask Kagome CEO Lewis De

Olivera• 3A organization: how to make

equipment sanitary FISMA compliant. • Marty and Bruce to connect with

potential speakers. Want names ASAP to get published and promoted on their site and booklet.

• Need the drop dead dates for submitting information.

SPEAKERS/PANEL AND SUBJECT FOR 2020 SYMPOSIUM• Need multiple directors at large to

support planning these events.• No topic planned yet• Date April 2020

GOLF TOURNAMENT• Ruby Hills, 30 Year anniversary of Golf

Tournament Business Networking Opportunity.

• Want to start promoting it as a networking event.

• Want student volunteers to help support the event and will create donation avenues for the clubs to support them as well.

• April 27th. • Need to train future leaders to plan

the event for the next year.

UC DAVIS COLLEGE BOWL BUZZER SYSTEM • $500 buzzer system to replace buzzers

at the IFT Collegebowl, kept at UCD for them to practice.

• Motion to approve Brad, Seconded, Abigail, Voted in. Nikoo, Erin, Craig, Reshmi, Jas, confirm with the rest of the board for final approval.

Meeting Adjourned 6:45PM


2019-2020 BOARD MEMBERSPresident: Katrina Fernandez ([email protected])Vice President: Jeremy Chuardy ([email protected])Secretary: Jacqueline Yee ([email protected])Treasurer: Heesum Kim ([email protected])External Relations Chair: Lik Xian Lim ([email protected])Activities Co-Chairs: Mirai Miura ([email protected])Activities Co-Chairs: Myhan Nguyen ([email protected])Product Development Chair: Reese Carlson ([email protected])

Several general meetings with speakers were held, including:• Dr. Jason Ryder and UC Davis alum Kirsten Wei, of

Miraculex, spoke about the science behind the Miracle Berry and its future applications in the industry.

• Dr. Maria Marco, UCD FST Professor, spoke about her academic and professional career and gave advice to students based on her life experience.

• Scott Dineen, President of Sierra Meat Company, spoke about working in the meat industry and brought samples of his company’s new sausage product.

• Rona Tison, Vice President of Corporate Relations at Ito En, spoke about her unique experiences that brought her to Ito EN and discussed how she successfully introduced the first unsweetened green tea beverage to the Western Market.

• NCIFT members Carol Cooper, Brad Olson and Adam Yee offered valuable advice on the do’s and don’ts of building a resume and offered interviewing and networking advice for new professionals joining the industry.

• Bashar Ammari, the Campus Recruitment Team Lead for Anheuser-Busch, led an information session about internships and full-time positions available for Food Tech Club members and food science students.Industry tours were also a highlight, including Clif Bar,

Mattson, and Jelly Belly. Members also attended an event in San Francisco hosted by Food Tank and Mother Jones about access and equity in the food system. Some special guests included Alice Waters and Tanya Holland.

For the UC Davis Annual Picnic Day, club members continued the tradition of handing our vanilla and chocolate chip ice cream to attendees while explaining the science behind ice cream. The booth won “Out of This World Eats” based on QR code voting.

In the area of volunteer activities:• Volunteers helped the UCD Food Recovery Network and

the Davis community bring surplus produce from the Davis Farmer’s Market to the Solano Park Apartments.

• The club teamed up with the Yolo Food Bank to help with their weekly Kids Farmers market event. Volunteers helped teach children fun and interesting facts about fruit and vegetables to engage them in healthy eating habits.

• Ten members were able to attend NCIFT Supplier’s Night. They listened to the symposium on Sustainability and Innovation, had the opportunity to network with professionals from all over California, and spoke about the Food Tech Club’s membership and goals for the year.Under the heading of food demonstrations and competitions:

• The club held a Chopped Food Challenge with Faculty. Participants faced off in an intense cook-off to prepare dishes that used the secret ingredients of Hot Cheetos, jalapeno limeade and rhubarb.

• A team comprised of Olga Lawrence, Mary-Ann Chen, Melvinna Tania, Tonya Xie and Bryan Joseph Magaline won 2nd place in Ocean Spray’s 5th Annual Product Development Competition. They created the Cranwich, a nutritious and convenient snack for children and millennial parents made from whole cranberries.

• The Okaranchi Team, composed of Vy Phung, Gary Adrian, Jonathan Su, Siriyakorn Chantieng and Jeremy Chuardy, competed as one of the six finalists in the 29th Annual IFTSA Mars Product Development Competition. They came in 4th

place with an honorable mention.• Kat Fernandez, Matthew Poon and Jacqueline Yee received

1st place in the Food Science in Action video competition.And finally, the Food Tech Club hosted a BBQ mixer and

fundraiser for members to bond and take a small break from studying for midterms. Burger patties and sausages were donated by Sierra Meat and Seafood.

UCD Food Tech Club Activities – Spring 2019


in food production areas. They should, however, mandate that the hand with the wedding band be gloved or the band covered with a brightly colored metal detectable bandage. Now, why is this allowed? There is no stone in a plain band that could fall out, but the reality is there a people who simply cannot get the band off. They married at 23 and weighed 150 pounds. Ten years later, they weigh 250 and the band is embedded in their flesh. And, there is a potential safety risk

here. I worked with a person in Alaska years ago whose ring ringer was only as long as the first knuckle. His wedding band got caught in a moving part and it neatly removed the finger at the knuckle. Of course, one might consider cell phones to be jewelry in today’s world. They seem to be an extension of many people’s hand. Cell phone should not be allowed on the production floor or the warehouse floor. They have cameras,

BioEngineered (GMO) Food Labeling Rulesby Bruce Ferree (Insight Food Safety Consulting, independent consultant for Eurofins Laboratories)

The new rules for BioEngineered (BE) foods labeling are out there to be enforced by USDA. Here is a summary of what you should know and be working toward.

In January of 2016 Congress, enacted the National Bioengineered Food Disclosure Standard Act requiring the USDA to provide a standard. The president signed it into law (Public Law No. 114-216)) in July of 2016. The Law required did many things. It 1-defined ‘bioengineered’, 2-required a disclosure on a label or by other means for any foods that are bioengineered, 3-notes that the law applies to USDA and FDA regulated foods (with exceptions), 4-preempts any State bioengineered labeling laws, 5- defined that animals that consumed bioengineered feeds are not considered bioengineered, 6-considers that BE crops are just as safe as non BE crops, 7-allows certified Organic products to make the non BE claim, and 8-provides that foods that do not meet the labeling requirement cannot be recalled because of the non-compliance to the BE labeling disclosure.

In December of 2018 USDA published the final rule (7CFR Part 66) with implementation date of January 1, 2020, except for small food manufacturers, whose implementation date is January 1, 2021. The mandatory compliance date is January 1, 2022. However, is was noted that regulated entities may voluntarily comply with the Standard until December 31, 2021.

In March of 2019 FDA published guidance on labeling of BE foods to help manufacturers and processor understand their requirements under the new rules. Under these new rules, the law created a list of ALL the BE crops that must be labeled as BE. Here is the complete list: Alfalfa, ArcticTM varieties of Apples, Canola, Corn, Cotton, Eggplant (only BARI Bt Begun varieties), Papaya (only ringspot virus-resistant varieties, Pineapple, (pink flesh varieties) Potatoes, Salmon (only the AquAdvantage®), Soybeans, (Summer Squash), and Sugar beet.

If you have not looked into this new requirement, it would be a good idea to review the regulations and the guidance so that you can assure your products are labeled as required.

I personally thank the congress and USDA/FDA for their work on this. Many of us recall when Vermont passed a law requiring the labeling of BE ingredients in all products sold in Vermont.

Many other states had followed suit with similar laws. However, each had unique requirements meaning that product sold in Vermont would need to be labeled differently than product sold in, say, New York. This would have led manufacturers to package products differently for each states market, and then be able to control which of their products were moved into which states. Many states had fines for not labeling correctly even though a manufacturer may not control how their product is distributed. It was going to be chaos (the opposite of control!)

for manufacturers. Now, with this single, nation-wide labeling law, it will be much easier.

I’m also pleased that the USDA has defined which products are BE. I’ve asked non food scientist (or food quality managing) friends how many GMO (or BE) foods they believe there are with responses

being from a simple ‘too many’ to ‘most foods are GMO now’. It’s good to know we now have a place

to refer these folks so that they can see definitively there are only 11 approved for food use (alfalfa is not a food, more of a feed item). And we can now note for these folks that many of these 11 have restrictions (only the ArcticTM apples for example).

In addition, the law passed by Congress and signed by the president includes a statement regarding the safety of GMO’s, helping to ensure that the general public knows this. Here’s the excerpt: “SAFETY. – For the purpose of regulations promulgated and food disclosures made, . . . a bioengineered food that has successfully completed the pre-market Federal regulatory review process shall not be treated as safer than, or not as safe as, a non-bioengineered counterpart of the food solely because the food is bioengineered or produced or developed with the use of bioengineering.” NICE! And a thank you to Congress rule writers.

Finally, there’s a new logo we can expect to see on packages very soon. There are definitions of the logo and how it can be used in the regulations. Be sure to read the law and the guidance to know how to use it.

I know it’s a pain to have yet another law and more rules to follow. But I do appreciate that there is only one rule now instead of the 50+ we were headed for back 5 years ago.

The rule and related information is available at https://www.ams.usda.gov/rules-regulations/beReprinted with permission from QA and Food Safety Magazine.

What Should Food Plant Workers Wear? continued from back page

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What Should Food Plant Workers Wear? continued from facing page

they cannot be sanitized and they pose a safety risk since they could distract someone. The only jewelry that can be allowed in production are emergency medical bracelets or necklaces. If someone must wear such a device, management needs to work with them to ensure it is completely covered; a long-sleeved shirt or jacket with elastic bands at the wrist or a shirt that will completely conceal the chain around the neck.

What kind of clothing should food plant workers wear? There are a number of guidelines that should be followed. First off, the material from which shirts, lab coats, or smocks are manufactured should not pose a potential risk of contamination. This also means that the clothing should be properly maintained. This is one advantage of using a uniform service. They not only launder the uniforms, but will make repairs. If a shirt or smock is starting to look a little ragged, they should be taken out of service by the laundry service. The shirts should also have the following basic characteristics;• There should be no pockets above the waist (breast pockets)• If the shirt needs to be secured, there should be no buttons.

Velcro strips, metal snaps or magnetic seals should be used. Buttons can pop off and get into product.The goal is to minimize the potential for contaminating food.

Pockets encourage people to place items within them. This also includes chef’s jackets which may have a pocket on the shoulder. So, if you have uniforms or shirts with pockets above the waist, remove them, sew them shut or get new shirts.

If the company is producing meats or frozen products where workers must labor in chilly environments, they will need to be provided with warmer garments or encouraged to wear a coat or sweater under the garments provided by the company. The best bet is for the company to address this issue or to set strict guidelines for what is acceptable. And, one garment that is not

acceptable is a hoodie. This is definitely a safety issue. Hoodies can adversely affect peripheral vision and they have a string which can catch in equipment, so keep people safe and warm.

I have yet to address comfort, but for workers to properly do their job, they must be comfortable. It is a good idea to allow workers some input into what will be worn and the materials from which the garments are manufactured. And, when selecting garments, be sure to look at the worse-case scenarios. A certain lab coat, shirt or smock might be great in winter, but what about a hot, humid day in August? So, natural fibers may be the best bet. I have been given lab coats in plants that were manufactured from polyester and within minutes of going into the facility, I was literally melting. Comfort affects performance.

One last point: if a company is producing sensitive products such as ready-to-eat foods, meats, or fish, the plant may be divided into a raw side and cooked side. In such as environment, it is imperative that these two areas stay segregated. This should include color coding uniforms, bump caps or other pieces of the kit to ensure proper segregation. Persons passing between the two areas will need to change clothing which would include outer garments and boots.

So, you have been presented with some ideas for kitting out your plant workers. Your final decisions should be based on a risk-assessment that will include the products that are being produced. Carbonated soft drinks would be deemed low-risk and might allow workers to wear street clothes whereas ready-to-eat (RTE) seafood products are high-risk and would require a greater commitment to protecting the food. The decision will be in your hands.


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8 5 0 O L D C O U N T Y R O A D , B E L M O N T, C A 9 4 0 0 2

PresortedFirst-Class Mail U.S. Postage

PAIDSan Francisco, CA

Permit No. 2001

by Richard F. Stier

If one looks at the Preventive Controls for Human Foods regulation under 21 CFR Part 117.10 under Personnel, the regulation reads as follows:

(b) Cleanliness. All persons working in direct contact with food, food-contact surfaces, and food-packaging materials must conform to hygienic practices while on duty to the extent necessary to protect against allergen cross-contact and against contamination of food. The methods for maintaining cleanliness include:• Wearing outer garments suitable to the operation

in a manner that protects against allergen cross-contact and against the contamination of food, food-contact surfaces, or food-packaging materials.

But what does this really mean? What should plant workers wear? How should management address their worker’s garments? There is much more to establishing policies for kitting out your work force. Two of these elements are touched upon in the regulation, that is, food safety and sanitation. The clothing that workers wear should not have any adverse effects of sanitation and product safety. The other two elements that must be considered are worker safety and comfort.

And, do note the way that the regulation is written. It states that “garments suitable to the operation” should be worn. It is not a prescriptive regulation but leaves it up to each operation as to how they will interpret it. Ideally, when a food processor decides on what kind of garments their workforce will wear, that decision should be supported by a documented risk assessment that addresses the pros and cons behind the decision. behind the decision. Of course, there are audit schemes that specifically define what they expect when it comes to garments. How prescriptive an audit scheme is is something that processors should look at when selecting an audit scheme, but that is a topic for the future.

What Should Food Plant Workers Wear?So, let’s look first at what is worn on the head. Almost all

food plants, regardless of what they manufacture mandate that workers wear some kind of hair restraints. Hairnets are the most common, but there are operations that utilize washable caps which cove the whole head. Baseball caps are also quite popular amongst men working in food plants, but they are falling out of favor. Why? Guys wear their caps when they fish, play sports or when working in the yard. The caps are rarely washed and can be quite nasty. They also do not completely cover a person’s hair. This is why hairnets are used more often. In fact, when establishing a policy for wearing hairnets, the policy should specifically state that the net covers the hair and ears. Too many persons wear the nets above the ears leaving exposed hair. Companies must also mandate that men with beards or moustaches wear a snood or beard restraint. No pun intended, but do not “split hairs” when it comes to beard nets. If a man has facial hair, it needs to be covered. Don’t let them slide because they wear a “pencil thin moustache” as Jimmy Buffett sings about. It is still hair that can get into food. Any depending upon the operation, there are plants that mandate not only hair nets, but bump caps. The latter is strictly a worker safety issue. But hair nets may also be considered part of plant’s safety program. The nets constrain long hair so it will not get caught in moving parts of equipment. I worked with an equipment manufacturer many years back who were sued because a woman’s hair got caught in the equipment and pulled her head into the moving parts. She was not wearing a hair net because she did not want to “mess her hair” and her supervisors allowed her to get away with not wearing the net against company policy.

Let’s look at jewelry next. Company policy should clearly state that there be no jewelry (watches, rings, bracelets, necklaces, visible piercings, et cetera) allowed on the production floor. These items pose a potential sanitation and a safety issue. Many companies do allow workers to wear plan wedding bands

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