2:00 p.m. to 6:00 p.m. Free Admission and Door Prizes!
No Registration Required
Over 130 Exhibitors!
A casual opportunity for students, consumers, vendors and suppliers to interact, the Supplier's Day for the Great Lakes Section of the Institute of Food Technologists is the grand celebration of the art and craft of food technology. This annual event brings together food technologists and the suppliers of food and the tools used in preparation.
Approximately 130 suppliers exhibit their products, along with demonstrations and countless conversations to advance understanding and skill.
The exhibit will be held in the Kellogg Arena in Battle Creek. Bring friends, your boss, employees and associates-all free. See details below.
Door prizes will be awarded throughout the day.
We also want to be sure that if you want, you have signed up for the optional Annual Wine Dinner at the Yarrow Golf and Conference Center, which follows the exhibition event.
The dinner is $75 per person, which includes the wine, dinner, and great company with peers and suppliers. You may register for the Wine Dinner online on this website. Register Now for Wine Dinner!
Returning once again to the beautiful Yarrow Golf and Conference Center in Augusta, we had a great turn out for this year's golf tournament. Competition was certainly fierce for the putting challenge, and everyone had a great time.
The hospitality included a reception sponsored by our friends at Tate & Lyle and a Continental Breakfast Co-Sponsored by International Flavors & Fragrances .
We truly want to thank all of our sponsors and contributors that made this fantastic event possible.
Check back to the website soon for information regarding our fall activities!
If this is your first visit to our web site, food science is the discipline in which biology, physical sciences, and engineering are used to study the nature of foods, the causes of their deterioration, and the principles underlying food processing. We, as food technologists, apply this science to the selection, preservation, processing, packaging, distribution, and use of safe, nutritious, and wholesome food.
A food scientist studies the physical, microbiological, and chemical makeup of food. Depending on their area of specialization, food scientists may develop ways to process, preserve, package, or store food, according to industry and government specifications and regulations. Consumers seldom think of the vast array of foods and the research and development that has resulted in tasty, nutritious, safe, and convenient foods.
(More about the Institute of Food Technologists)
Great Lakes Section/Institute of Food Technologists
Our institute represents both professionals and students in the midwest who participate in the ongoing study and application of food technology. Our membership includes professionals in industry, such as those at the Kellogg company and Tate & Lyle, and university students—the section is closely affiliated with the Food Science and Human Nutrition Department of Michigan State University, East Lansing. We invite you to explore our Section, and our membership possibilities for you.