Food Science - Clubs and Organizations

The Food Industry Club is a student chapter of the Institute of Food Technologists (IFT) and, as such, is eligible to participate in student activities in IFT — including College Bowl and the Product Development Competition — as well as apply for the yearly IFT scholarship. The club aims to bring together all students in the department for social and professional activities.

The Food Science club is an active group; this year alone, we've traveled to many resturants in Philadelphia to experience Ethopian, Vietnamese and Middle Eastern culture and food. Studying other cultures is an important concept for us; our club has traveled to locations around the world, including Turks & Caicos; Paris, France; Athens, Greece; and Mexico.

We have the opportunity to cater various events on campus, including cook all the food for the homecoming alumni tent every year. Its a great opportunity to talk to past food science students to see where there careers have taken them. We also participate in A-Day every year; this year, we conducted a hard apple cidar demonstration. The Food Science club hosts the annual Bootlegger's Ball as a fund-raiser for our events throughout the year. This year's past theme was Texas Roadhouse, complete with a BBQ-style menu. The event traditionally has a high attendance rate, with funds raised from admission tickets, donations and silent auction items.

Recently, the Food Science club has had the opportunity to share our knowledge with the entire Philadelphia region on several featured spots on CBS3, including Thanksgiving, St. Patrick's Day and budget meal segments.

Community service is a large aspect of the Food Science club (as well as all Delaware Valley College Clubs and Organizations). Recently, we helped out at the local YMCA Spring Gala this year as well by preparing all of the desserts for the event.

Though we are a student chapter of IFT, our group is not limited to Food Technology majors.

Carly Bombolevicz
President

Jaimie Shipe
Vice President

Steve Sosienski
Treasurer

Rachel Antenucci
Secretary

Erin McCloskey
Historian