Attendance Limited to 60 - Register Early if Interested!!

Special Student Rate of $15!


WIFT Logo 158x85IFT Section of Excellence 

 

Wisconsin IFT October Event 2012

Save the Date!

  October 17, 2012 

 


Important Updates!

Space Limited to 60 Attendees!

Ice Cream 101 - Babcock Hall, UW-Madison Campus

 

Sign-up deadline is Tuesday, October 9.

 

Cost - $30 (includes meal, sundae bar, beer/wine -

payable at the door by cash or check.) 

 

NEW! Credit card payment is now available for advance purchases.  Please let Beth Ann Nylander bnylander@kraftfoods.com know you wish to pay by credit card when you RSVP.  

 

October Meeting - Wednesday, October 17



 Babcock Hall Ice Cream

 

Program:

 

5:00 - 5:45  Ice Cream Structure, Dr. Richard Hartel in Room 205

5:45 - 7:00  Reception/dinner in Food Apps Lab

 

Heavy Appetizer Menu

-Cheddar and Hard Cider Fondue served with sliced baguette, chicken and apple sausages, roasted fingerling potatoes, and apples

-Fried Ravioli with marinara sauce

-Baked Brie with Pecans and Brown sugar served with crackers and assorted cheeses and fruits

-Cranberry Cocktail Meatballs

-Spiced Pumpkin Soup

-Goat Cheese and Prosciutto Crostini with fig jam and honey

-Veggie tray with hummus

 

Dessert: Caramel Apple Crumb Bars served with Babcock Vanilla Ice Cream

Drinks: Apple Cider, Soda, Wine, and Beer

 

7:00 - 8:00  Ice cream sundae bar in Food Apps Lab

 

 

 

Location: Babcock Hall, UW-Madison Campus, 1605 Linden Drive, Madison, WI  53706.  Tel: 608-262-3045




 

Parking - Parking lot 40 (right behind Babcock) is free after 4:30pm. If lot 40 is full, another option is parking lot 39 (next to the dairy plant) which is available for free parking after 4:30pm. To easily find these parking lots, you can utilize the Wiscmap that will show you the details about the lots. The link is http://map.wisc.edu/. Then in the upper right hand corner you can do searches for buildings or parking lots. So if you search "Babcock Hall", "Parking lot 39", or "Parking lot 40", it will show you where it is on the map.

 

 

 

RSVP to Beth Ann Nylander at bnylander@kraftfoods.com.  Let her know if you will be paying by credit card in advance or by cash or check at the door.  

 

 

 

Upcoming Events

50th Annual Chicago IFT Supplier's Night Thursday, November 15

Click here for more information

Schedule
8:30 AM - Noon Innovation NOW! Forum
Noon - 5:30 PM Suppliers' Night Exhibit Hall Open
5:30 - 6:30 PM Social Hour & 50th SN Celebration
Donald E. Stephens Convention Center - Rosemont, IL (Chicago)

December and January - No Meetings

- Happy Holidays! 


February Event - WIFT and AACT Joint Meeting Bring your Sweetie!
Thursday, February 21

Chocolate Sensory
Silver Spring Country Club
Menomonee Falls, WI 

March Event - Student Night 
Fluno Center
Madison, WI

April Event - Galloway Tour Neenah, 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 our Ice Cream 101 in October!

 

Sincerely,

 


Wisconsin IFT 

UW Crest

Babcock Hall Dairy - Brings you the finest ice cream from Wisconsin, the Dairy State. The University of Wisconsin - Madison campus has been the home of the Babcock Dairy Plant for over 90 years. Babcock Hall Dairy sells the award-winning gourmet ice cream available in 70 different flavors. Frequently voted Best in Madison by Madison Magazine, Babcock ice cream uses only the finest quality Dairy products and natural ingredients to create many special flavors.

 

 

Featured Speaker

Rich Hartel

Dr. Richard W. Hartel, Winder Bascom Professor of Food Engineering at the University of Wisconsin, Madison


Research Interests:

Primary area of research encompasses food engineering with a particular emphasis on phase transitions in foods. Crystallization and glass transitions play an important role in determining textural and physical properties of many food products. Understanding these phase transitions is critical to proper design, development and control of many food processes. In particular, our research group studies crystallization of ice (freeze concentration, recrystallization in frozen desserts), sugars (refining, confectionery applications) and lipids (milk fat fractionation, mixed lipid crystallization in chocolates and confections) as well as glass transition events of importance to stability and shelf life of foods. This work involves fundamental understanding of the physical chemistry of these phase transitions, kinetics and applications of this understanding to real products. In general, we apply these principles to food products like ice cream, confections, chocolate and compound coatings, and dairy products.

 

Quick Links

Wisconsin IFT

 Institute of Food Technologists

 

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