RM IFT History

The Rocky Mountain Section of IFT was organized in Denver in 1959 and had 42 members. The first meeting was a dinner meeting attended by 46 people. After dinner, the Charter was presented to the Section by President Ray Wakefield who described the organization and activities of the Institute. Unfortunately, the Section did not maintain an appropriate level of activity and became inactive. The Section was reorganized as a sub-section of the AK-SAR-BEN Section (Nebraska) in 1969, and started meeting regularly on a monthly basis, with the exception of summers. On May 31, 1971, the Section was formally reinstituted as Regional Section No. 32 and officially called the Rocky Mountain Section. The Charter was signed by

Hans Lineweaver, IFT President.

Membership encompasses Colorado and Wyoming and is drawn primarily from the food industry, Colorado State University in Fort Collins, and the University of Wyoming in Laramie. Both universities have active food science clubs for their undergraduate and graduate students. Meetings are planned to provide a friendly atmosphere and advance communication between individuals representing industry, government, and education. Tours of processing plants and other food facilities are held in conjunction with Section meetings, offering members and guests a great diversity. Special attention has always been paid to the education and professional training of students in the field of food science. The Section supports the scholarship and travel grant programs at Colorado State University, the University of Wyoming and other eligible Animal Science, Food Science and Nutrition related programs in the area.

There is more to food technology than just food

The food technology industry encompasses a range of sectors focused on improving food production, processing, packaging, and safety.

Key Sectors

1. Food Processing: This sector involves transforming raw ingredients into finished products. Techniques include milling, cooking, and preservation, which enhance shelf life and safety. Innovations in processing technology, such as high-pressure processing and enzymatic treatments, have improved food quality and nutritional value.
2. Food Packaging: Packaging technology plays a crucial role in protecting food from contamination and spoilage. Advances in materials (like biodegradable plastics and vacuum sealing) and smart packaging (which can monitor freshness) are enhancing the safety and convenience of food products.
3. Food Production: This sector includes agriculture, aquaculture, and livestock management. Innovations such as precision farming, vertical farming, and lab-grown meats are optimizing resource use, increasing yields, and reducing environmental impact.
4. Food Safety and Quality Control: Ensuring food safety through rigorous testing and monitoring is critical. Technologies like blockchain for traceability and advanced analytics for quality control help in maintaining high safety standards.
5. Food Distribution: The logistics of getting food from producers to consumers are also evolving. Automated warehouses, real-time tracking, and improved transportation methods are streamlining supply chains.

Overall Benefits

The advancements in food technology yield numerous benefits, including:

• Increased Efficiency: Enhanced production and processing methods reduce waste and lower costs.
• Improved Food Safety: Better monitoring and packaging ensure higher safety standards, reducing the risk of foodborne illnesses.
• Sustainability: Innovations lead to more sustainable practices, minimizing environmental impact and resource use.
• Enhanced Nutritional Value: New processing techniques can preserve or even enhance the nutritional quality of foods.
• Convenience: Smart packaging and innovative products cater to consumer demands for convenience and on-the-go options.

In summary, the food technology industry is vital for addressing global challenges in food production and consumption, improving safety, efficiency, and sustainability, while meeting the evolving needs of consumers.