Click the pictures to learn more about each committee!
Chair: Ethan Meirow
The Outreach Committee works to broaden public and educational awareness to the field of food science! Past events include:
The Science of Wine and Beer
Home canning demonstrations, career science fairs
The Science of Sweet Potato Colors at the Marbles Kids’ Museum.
In 2020, due to COVID-19, the committee works to help provide and curate content for the FSC website to set the club apart!
Chair: Hannah Klemmer
The Public Service Committee organizes service events for club members to participate in and give back to the community. Past events include:
Sorting produce at local food banks
Decorating the Feed the Pack Pantry for Thanksgiving.
Judging elementary school science fair competitions.
Zachary Ang email@example.com
The club sells Howling Cow ice cream every year at the North Carolina State Fair. This is our primary fundraiser and is important to the success of the club. Profits from the Dairy Bar allow the club to fund activities, grant scholarships, and send many students to attend professional meetings such as the Institute of Food Technologists Annual Meeting.
The Dinner Committee consists of the chefs and foodies of the club, working each week to make delicious dinner every Tuesday for all of the club. We highlight IFT articles through our themed meals and strive to make meals demonstrate environmentally sustainable initiatives!
Sarah Yang firstname.lastname@example.org
The Activities Committee plans all of the networking and fun events for the club. They host a tailgate for every home game, plan the welcome back and end-of-year cookout, and other group outings and events throughout the year.
Chair: Katharine Clark
The development of novel food products requires the application of basic food chemistry, engineering, microbiology, and marketing principles. The team is generally composed of undergraduate and graduate students (all are welcome to join) who over a ~10 month time span, progress through the various stages of product development, which can include: idea generation (concept development and evaluation), prototype development (encompassing: ingredient functionality, profitability analysis, process development, HACCP, sensory evaluation, etc.), and final product optimization.
To view our club's past winners, click here!
The College Bowl competition is one of five competitions sponsored by the IFTSA. It was created in 1985 to enable interaction among students from different universities. The competition tests teams' knowledge in a variety of food science areas from food chemistry, microbiology, and engineering to food laws and regulations and general IFT trivia. The six IFTSA regions hold the regional competition at the area meeting in the spring. The region champions go on and compete at the national competition held at the IFT Annual Meeting.
Katharine Clark email@example.com
Wine and Cheese is our annual gala and fundraiser for the Wine to Water charity. Faculty, staff and students are all welcome to enjoy a night of wine, hor d'oeuvres and socializing to benefit Wine to Water, which raises money to provide clean drinking water in developing countries.
The Awards Banquet Committee plans the annual FBNS Awards banquet that honors students, staff, and faculty for outstanding achievement and announces scholarship winners.