January 17, 2017 Dinner Meeting

Address: Maggiano’s
4999 Old Orchard Shopping Ctr.
Skokie, IL 60077
Phone: (847) 933-9572

Schedule:
4:00 - 5:00 PM - Executive Board Meeting
5:00 - 6:00 PM - Social Hour with cash bar and Appetizers
6:00 - 8:30 PM - Dinner & Presentation

Title: Food Defense: Threat and Response
Events of the last year have most of us wondering where the next major terrorist threat will occur. Shockingly, not only the quantity, but the severity of these threats has significantly increased from just a year ago. The new FDA Intentional Adulteration rule presents us with not only a new legal requirement for those companies that manufacture foods regulated by the FDA, but also a framework that will help prevent a terrorist event from happening within our food supply. As with most new rules, there is going to be a learning curve for both how industry should implement the rule and how FDA will enforce the rule. A discussion about the nature of threats from intentional adulteration and some observations about the learning curve will be offered.
Dinner Meeting Information
Speaker: John Larkin; Research Director; Food Protection and Defense Institute; Univ. of Minnesota
John Larkin Photo

Dr. John W. Larkin is the Research Director at the Food Protection and Defense Institute (FPDI). Dr. Larkin manages the research program of FPDI, which includes research conducted at FPDI and projects funded by the Department of Homeland Security (DHS) through the FPDI. Research areas include agent detection, supply chain, information sharing, risk analysis, and economically motivated adulteration.

Dr. Larkin earned his B.S. and M.S. degrees in Food Science and Nutrition at the Ohio State University in 1978 and 1980, respectively, and a Ph.D. degree in Agricultural Engineering and Food Science and Technology at Michigan State University in 1984. After his Ph.D., he worked as an Assistant Professor in Food Engineering at Virginia Tech for over three years before joining the Food and Drug Administration (FDA). While with the FDA, Dr. Larkin was intimately involved in conducting research pertaining to shelf-stable and extended shelf-life foods and played a significant role in the regulatory science of Low Acid Food Processing systems. Dr. Larkin held the FDA positions of Branch Chief and Acting Associate Director of Research in the Food Processing Science and Technology Division. In 2014 Dr. Larkin moved to the University of Minnesota as the Research Director for FPDI. Dr. Larkin is a fellow in the Institute of Food Technologists and a recipient of the Institute of Thermal Processing Specialists Marvin A. Tung achievement award, the Michigan State University Biosystems & Agricultural Engineering Department Distinguished Alumni Award (2007), the Michigan State University College of Engineering BAE Distinguished Alumni Award (2016), and the Food Safety Magazine Distinguished Service Award (2016).




Fees:
Until Thursday, January 12th
$25.00 Emeritus/Student Members
$50.00 Members/Professional Members (Unemployed Members/Professional Members can use voucher UNEMP-1010050 to save 50%)
$60.00 Non-members

After Thursday, January 12th
$30.00 Emeritus/Student Members
$60.00 Members/Professional Members
$60.00 Non-members

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This program qualifies for IFT Certified Food Scientist (CFS) recertification contact hours (CH). CFS Certificants may claim a maximum of 1.5 CH for their participation in this program.

Dinner Menu
Appetizer
  • Stuffed Mushrooms
Appetizer at Table
  • Calamari Fritté
Salad
  • Chopped (Apple & Walnut) *Walnut on the side
Pasta
  • Chicken & Spinach Manicotti
  • Four-Cheese Ravioli, Pesto Alfredo Sauce
Entrees
  • Baked Eggplant Parmesan
  • Salmon, Lemon, & Herb
Dessert
  • Tiramisu
  • Gigi’s Butter Cake
 



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