Meeting Date: Thursday, February 23, 2017
- We will have our 1st speaker at DuPont and then move to Juniper’s Eva’s Attic for drinks, dinner, and Dr. Cindy Stewart’s presentation. Please note if you will be attending both events, or just one.
Schedule of events:
3:30pm - 4:00pm: arrivals at DuPont Nutrition & Health, 4300 Duncan Ave, St Louis 63129 (corner of Duncan & Boyle)
- Please see the attached document for parking guidance
4:00pm - 5:00pm: Speaker: Kate Dockins, IFT Staff, to discuss IFT volunteer opportunities
5:30pm - 6:00pm: Arrival/happy hour at Juniper’s Eva’s Attic, 360 N Boyle Ave, St Louis,
- Please note that Eva’s Attic is separate from Juniper but located very close.
- Please also note: we will be taking stairs to the upstairs area, there is no elevator access
6:30pm - 7:30pm: Dinner
7:30pm - 8:30pm: Speaker: Dr. Cindy Stewart, National IFT Chair Elect from DuPont;
Presentation: New Tools for Microbiological Risk Assessment, Risk Management, and Process Validation Methodology.
$15/student or emeritus
SALAD: kale salad with apple butter vinaigrette and cornbread crumbs
ENTREE: Pork loin with jezebel sauce
SIDE OPTIONS: Mashed potatoes & brown gravy/ green beans
DESSERT: Apple brown betty with vanilla bean whipped cream
Biography: Dr. Cindy Stewart is the Global Cultures and Food Protection Technology & Innovation Leader for DuPont Nutrition and Health. She joined DuPont in 2014, originally as the Global BioControl R&D Leader, which included discovery and development of antimicrobials and antioxidants for food safety and stability applications, and direct fed microbials for poultry and animal feed. The Culture Development T&I team is focused on developing new and improved starter cultures for dairy, meat and other fermented food and beverage applications. Prior to joining DuPont, Cindy has worked as the Senior Director, Advanced Research, Global R&D for PepsiCo, New York. Previous positions Cindy has held include Director, Scientific Affairs, at the National Center for Food Safety and Technology (now IFSH), which included leading the DUST consortium, which won the IFT Food Expo Innovation Award for the development and validation of pressure assisted thermal sterilization process; High Pressure Processing Program Manager for CSIRO’s Food Science Australia, where she co-led the establishment of the Innovative Foods Center; Sr. Research Microbiologist, Corporate R&D, Nabisco; and Research Associate II, University of Delaware. She holds B.S. and M.S. degrees in Food Science from the University of Delaware and a Ph.D. in Food Science from Rutgers University.