• .
  • .
  • .
  • .
  • .
2020 Suppliers' Expo Cancelled

Effective March 13th, 2020 The Great Lakes Section IFT has made the difficult but necessary decision to cancel our annual supplier’s expo and dinner (the After Party), scheduled for April 21st due to the corona virus concerns. Multiple attendee and supplier companies have travel bans or no visitor policies in place which would have had a significant effect on expected attendance. We have already secured a date for next year’s event which will be April 20, 2021.

More Information


Great Lakes Section/Institute of Food Technologists

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.

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.