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Wisconsin IFT March Event 2013

Save the Date!


March 14, 2013  




With an ongoing commitment to future food professionals, and the continued success of our Annual Golf Outing to raise money for scholarships, the Wisconsin Institute of Food Technologists (WIFT) is pleased to announce that at least two $1,500 scholarships for undergraduate students and one $2,500 scholarship for a graduate student will be awarded at the March 14th, 2013 WIFT Student Night meeting at the Fluno Center in Madison, WI. 

Please join us in recognizing this year's scholarship honorees.

Sign-up deadline is Friday, March 8.


Cost is $35 to register (payable at the door, cash bar available, parking not included).   Students are free.


If you would like to help out and cover the cost of a student dinner, you can add $35 to your registration.  Please indicate that you would pay for a Student Dinner when you RSVP.



March Meeting - Thursday, March 14

Fluno Center Logo
 Fluno Center


Location: Fluno Center, UW Madison Campus 

601 University Avenue

Madison, WI  53715

tel: 877-77-FLUNO or direct at 608-441-7117

 View on Map and Get Directions  

Visit the Fluno Center Website 




 - There is parking available at the Fluno Center (lot 83) which is managed by the University.

 - Pre-purchased parking tickets can be obtained by calling UW Transportation Services at 608-262-8683


Cost: $35 per person, students are free. 

Are you interested in sponsoring a student?   


Please let us know!  Registration is payable in advance by credit card or by check at the door. 


6:00 pm    Registration, Networking and Silent Auction

7:00 pm    Dinner

7:45 pm    Q&A with Industry Panel Discussion and Scholarship Awards  


The night will be topped off with the awarding of this year's undergraduate and graduate scholarships.    


This year's panel will represent various aspects of the food industry and will be delighted to share their perspective to our student attendees.  This is always a popular way to share experiences with the students as they prepare for life in the industry. 



RSVP with dinner choices to Beth Ann Nylander at bnylander@kraftfoods.com.


Dinner - Please choose one entree item


Herbed Balsamic Chicken Breast

Scaloppini of Chicken Breast Marinated in Balsamic Vinegar, Olive Oil and Italian Herbs, sautéed with and topped with Fried Goat Cheese and a Sun Dried Tomato Relish; Served with Chef's Choice Vegetable and Starch

Teriyaki Roasted Salmon Fillet

Marinated 8oz Fillet in Lime, Ginger, Sesame and Ginger; Roasted with a Spicy Teriyaki Sauce and Served with Tropical Fruit Relish, Coconut Rice and Chef's Choice Vegetable

Individual Grilled Winter Pesto Pizza

Topped with Roasted Garlic Bulbs, Boursin Cheese and a Trio of Bell Peppers

And for Dessert, we will be having 

Chocolate Spiked Angel Cake    

Topped with Balsamic Strawberries and Crème Anglaise




Upcoming Events

April 25, 2013 - WIFT Dinner Meeting and Tour - Neenah, WI

Tour of Galloway in Neenah, WI.  More meeting details to be announced shortly!

May 15, 2013 - WIFT Dinner Meeting, Tour and Tasting - Cedarburg, WI

Cedar Creek Winery in Cedarburg, WI.  More meeting details to be announced shortly!

September 17, 2013 - WIFT Golf Outing - Western Lakes Golf Course, Pewaukee, WI.

Do you have any ideas or suggestions for meeting locations or topics?  We would love to here them!  As we try to make WIFT a strong resource for continued education in the food industry, we need to hear from you what is important.  Please email your comments to Caryl Beal, WIFT Web Editor, at caryl@dempseycorporation.com.

We hope to see you at the March 2013 Student Nght!




Wisconsin IFT 

2013 Scholarships!

2012 Scholarship Winners and WIFT Execuative Committee

2013 Academic Scholarship Applications are out! To download this year's form CLICK HERE .

Open to all undergraduate and graduate students in the fields of food science, nutrition or related courses of study.



Featured Speaker

Back by popular request....  Q&A with Panel of Industry Experts.



Meet Some of Last Years' Winners

Adam Bartling: Sophomore Food Science Major with a Certificate in Business


Going to a division one school such as the University of Wisconsin-Madison comes at a cost, and a pretty hefty one. With that being said, without scholarships like the one WIFT provides, students with middle class backgrounds like myself would not be able to afford such a high quality education. I would like to say that scholarships such as these allow others and myself to pursue goals both academically and professionally, and we truly are thankful for the opportunities we have in front of us. Specifically, I put the money awarded from the WIFT directly towards my tuition costs. In addition, this extra money allowed me to afford housing costs this past summer in Madison to perform undergraduate research with the Food Research Institute. As one can see, these scholarships can be applied and used in many ways to better us students whether it is in the classroom or professionally. As a student who is working two jobs and paying his way through school, I would not be where I am today if it was not for scholarships such as the one provided graciously by the WIFT.



Kendra Hendrickson: Currently working on her second year of M. S. work in the lab of Dr. Rich Hartel on a project that focuses on the coalescence behavior of fat.


Last year, this scholarship helped me fund a trip to the American Oil Chemists' Society annual conference in Long Beach, CA. Because I was a new graduate student, I didn't have enough research completed to actually present there, and because of this I needed to be self-funded if I wished to attend. The WIFT scholarship helped cover the flight, hotel, and admission costs related to this conference, and because of that I was able to learn new concepts and methodologies directly related to my area of research. Additionally, I was able to make valuable new connections in both academia and industry.


Amanda King: PhD student in Meat Science and Food Safety


Since receiving one of the WIFT graduate scholarships at the 2012 Student Night, I have used the money to attend a student leadership conference and Meat Expo, the annual trade show organized by the American Meat Institute.  As a PhD student in Meat Science and food safety, I am a member of the American Meat Science Association.  The student members of that organization are offered an annual opportunity to develop essential skills for their careers at a Student Leadership Conference.  With the scholarship money, I was able to attend the 2012 conference in April, 2012, located in Dallas, TX.  The event was held in conjunction with the American Meat Institute's annual convention.  I spent a couple of additional days attending educational sessions and exploring the trade show as well.  I am planning to work in the meat industry, specializing in processed meats and food safety, upon graduation from UW-Madison. 


Katie Moy: Food Science - Natural Science, B.S. - graduating May 2013


Hi my name is Katie Moy and I am very grateful and appreciative to be receiving a WIFT scholarship. I am able to focus more on my academics and product development team this senior year without worrying about working more hours. By being recognized for my achievements last year, I have taken the necessary steps to continuously improve and enrich my food science experience at UW-Madison. With less pressure on me to have more hours at my job, I have been able to dedicate my time and attention on my role as the team captain for the product development team. I am very excited for our project and hope we can go to the finals! Thank you for the support this academic year and helping me enjoy my senior year!


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