Chicago IFT | October 2016 Meeting

October 17, 2016 Dinner Meeting

Address: Carlisle
435 E Butterfield Rd
Lombard, IL 60148
Phone: (630) 960-0210

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 Safety Challenges in the Emerging Cannabis Products Market

This presentation will begin a broad discussion on the current science of cannabis products, regulatory framework, current microbiological and chemical methods utilized, sampling protocols, manufacturing challenges, and need for standardization/proficiency management within the context of food safety. The food safety community has several potential roles to play in this emerging market, the least of which is bringing sound microbiological and allergen science to regulators setting specifications for finished product testing.

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Dinner Meeting Information

Speaker: Dr. Tim Wheeler

Dr. Wheeler is currently Senior Marketing Manager with the US bioMérieux Industry team. His focus is on the marketing of equipment and reagents used in the preparation and analysis of food samples for microbiology testing.

Dr. Wheeler’s career spans nearly 30 years with roles in operations, research, sales and marketing. Prior to joining bioMérieux, Dr. Wheeler was Director of Sales and Marketing for the Drug Discovery unit at Millipore Corporation, Sales Development Manager for Sigma Aldrich, and Key Accounts Manager for Thermo Fisher.

Dr. Wheeler holds undergraduate degrees in biology and chemistry, master’s degrees in chemistry and business administration, and a doctorate degree in business administration with concentrations in mergers and strategic marketing.

Dr. Wheeler’s research interests comprise marketing research, technology mergers, sales force effectiveness, ecommerce, and leadership development

Appetizers

Egg rolls
Asian fried shrimp
Crab stuffed mushrooms
Spanakopita

Soup

Minestrone

Salad

Caesar

All entrees come with the vegetables listed below

Julienne carrots and whole green beans
Roasted red skin potatoes

Entree Choices

Chicken picatta with prawns and asparagus with choron sauce
Salmon with dill butter
Pasta primavera

Dessert

Hot fudge sundae with brownie bites

Fees:
Until Thursday, October 13th
$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, October 13th
$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.

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