Institute of Food Technologist, Philadelphia Section, 70th Anniversary Symposium

Join IFT Philadelphia for this symposium at Drexel University on March 12th. This half-day event will include a brakfast, a talk on mozarella, a wine tasting and talk, and lots of interesting foodies. Join the IFT, Drexel University and GPA for a lovely morning discussing and learning about one of the things we love most: food!

Agenda:

8:00-8:45 Continental Breakfast

8:45-8-55 Opening Remarks: Jon Deutsch, Ph.D. Professor and Director, Center for Hospitality & Sport Management

9:00-9:15 Overview of Philadelphia Section, IFT: Mary Randzo, Chair

9:15-9:40 History of IFT: Stanley Segall Ph.D. Professor Emeritus of Food Science, Drexel University.  Dr. Segall first joined IFT sixty years ago.

9:45-10:45 Michael Tunick Ph.D. USDA-ARS technical talk: “Molecules to Mozzarella, the Chemistry of Cheese” featuring cheese from Birchrun Hills Farm, Chester Springs PA.

10:45-11:00 Break

11:00-11:45 Catherine Peyrot des Gachons Ph.D. Monell Chemical Senses Center, technical talk:  “Wine Mouthfeel: Empirical Knowledge and Scientific Understanding” includes wine tasting.

11:45-1:00 Buffet Lunch prepared by students of Culinary Arts & Culinary Science at Drexel University, with Chef Rich Pepino

Catherine Peyrot des Gachons Ph.D. Medical and Food Sciences, University of Bordeaux      

Catherine Peyrot des Gachons is a researcher at the Monell Chemical Senses Center, an institute located in Philadelphia and dedicated to basic research on taste and smell. She received her Ph.D. in wine sciences at the University of Bordeaux in France for her studies on the aromas of Sauvignon Blanc wines. She has worked at a wide range of wineries in France, New Zealand, US, and Chile, and has been consulting for wineries in the region since she moved to Philadelphia. Her current research has a particular focus on oral sensations (mouthfeel, astringency and irritation/chemesthesis).

Stanley Segall Ph.D., Massachusetts Institute of Technology, Professor Emeritus of Food Science, Drexel University

Michael Tunick Ph.D. Chemistry, Temple University

Michael Tunick began his professional career as a Drexel co-op at the U.S. Department of Agriculture in 1973 and was hired full time after receiving his B.S. degree in Chemistry in 1977.  He pursued a Ph.D. in Physical-Analytical Chemistry on a part-time basis at Temple University and received the degree in 1985.  By then, he had been transferred to what is now the Dairy & Functional Foods Research Unit.  He was on the team that developed a low-fat Mozzarella cheese that has been used in the National School Lunch Program for 20 years and is currently researching milk from cows fed conventionally and on pasture, and analyzing storage properties of whey powder used as emergency aid food.  He is Secretary and Past Chair of the Division of Agricultural & Food Chemistry of the American Chemical Society and was named an ACS Fellow in 2011.