OSIFT New Professionals (NP) Division: a fun and casual way to feed your food chops and expand your personal growth.
What is the OSIFT New Professionals Division?
The OSIFT New Professionals (NP) Division is a community of individuals that have less than 10 years of experience working at some capacity in the food industry. The NP Division seeks to provide opportunities for casual "meet-ups" that emphasize the connection of members from across the food industry for both professional development and social amusement.
Who should be part of the NP Division?
All new professionals in the food industry! Company types include ingredient suppliers, growers, distributors, manufacturers of finished products and packaged goods, bakers, brewers, winemakers, and distillers. The NP Division spans beyond food science to those that specialize in sales, customer service, microbiology, marketing and advertising, entrepreneurship, culinary arts, nutrition, and engineering. Anyone who has a hand in the food industry is encouraged to come expand their network within Oregon.
What goes on during an event?
Put simply, we’ll hang out. During our meet-ups you’ll get a chance to meet new faces in the food industry and reconnect with those you already know. Conversation will allow you to share your experiences and knowledge with others and learn from their successes and failures. So it’s a social group…but where is the professional development benefit?
For the most part events will be unstructured and geared toward making business and social connections, but we will occasionally invite more experienced food industry members to speak with us, impart their pearls of wisdom and help us grow in our careers. NP community meet-ups will also provide a comfortable environment to ask work and career-related questions and get answers. For example, “How do I negotiate a raise with my boss?” or “I need to find someone to help with our company’s marketing campaigns, where should I look?”
We hope to see you around at a New Professional Event! If you’ve got questions, please contact one of our New Professional Committee Chair: