History of the Oregon Section of IFT

The Oregon Section IFT was chartered on  July 9, 1949, as the 16th Regional Section of the Institute of Food
Technologists. Initially, there were 56 members, with section dues of $1.00 per  member!

During the first few years, meetings of the Section membership  were held three times annually. Currently, nine meetings are scheduled for
the year. Meetings are planned to provide a friendly, sociable atmosphere  to 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.

The first Section Suppliers Night was held on March 12, 1973.  Nine supplier companies exhibited their products. Currently, Suppliers Night is
held every February, and offers suppliers a chance to display their ingredients,  food processing systems and equipment, and materials, laboratory equipment and  supplies and a variety of services. In recent years, technical sessions have  been added as well. Over 165 suppliers were represented at the 2008 Suppliers  Night, now known as the Food Ingredient Xpo* (FIX*).

An Executive  Committee acting by authority of by-laws has administered the operation and  business of the Oregon Section throughout the years. Members at Large represent  the Section as its voting representatives on the Council of the IFT and as  liaison between the Section and IFT.

Special attention has always been  paid to the education and professional training of young people in the field of  food science and technology. After obtaining its own charter, the Oregon Section  helped the Food Technology Club at Oregon State University to obtain a charter  as a Student Section of IFT. It continued to consider students as regular  members of the Section, having them participate in meetings and giving financial assistance.

The first award for recognition of the accomplishments of a  student in food technology at OSU was conceived in the Student Chapter. It was
titled the Ernest H. Wiegand Award, after the teacher, researcher, industry  consultant and later head of OSU's Food Technology Department. The first  recipient, in 1955, was Richard D. Sleeper, who was judged outstanding in areas  of scholarship, activities, leadership and rofessional potential. He received a  five-year membership in IFT, a plaque and subscription to Food  Technology Magazine.