Pamela Vaillancourt is an established Account Manager for White Oak Frozen Foods/ Cascade Specialties, Inc. and Partner in Signature Wine Company. She partners with her customers’ to provide new and innovative concepts using unique value added Reduced Moisture™ Ready-to-Eat frozen vegetables as ingredients. She also assists with formulations which improve new and existing foods, dairy products, beverages, and functional foods. She received her education (B.S. Food Science and Technology) from Washington State University and (M.S. Food Science) from the University of Washington.
Pamela became a Professional Member of IFT in 1982. She served on the QA Division Executive Committee as their liaison to the IFT Technical and Presentation Subcommittee, served as a prior Board Member for IFT, and as a Trustee for the IFT Foundation. After years of dedicated service to the industry, in 2009, she was awarded the distinguished honor of IFT Fellow and is an IFT Certified Food Scientist.
For the Puget Sound Section of the Institute of Food Technologists, she served as Chairperson from 1987-88 and as Councilor from 1988-1991. She was also Chairperson for the Chicago Section from 2010-11. She is currently serving as a Member-at-Large for Northern California Section IFT where she continues to be an active IFT Member and mentors and supports food science students. Participation in other organizations include RCA, ASQ, AACT, AACC, and the National Restaurant Association Quality Assurance Study Group, serving as Co-Chairperson from 1992-93.
Pamela lives in Sacramento California with her husband Michael and her fur kids Callie and Nala.
Roger Clemens, DRPH, CFS, CNS, FIFT, FACN, FIAFST
Dr. Roger A. Clemens is co-founder and executive vice president of Polyscience Consulting. He is part-time faculty within the USC International Center for Regulatory Science program where he enjoys an adjunct appointment as Professor of Pharmacology and Pharmaceutical Sciences within the USC School of Pharmacy. He also developed and facilitates graduate courses in the Global Medicine program within the USC School of Medicine. He served as Scientific Advisor for Nestlé USA for more than 21 years and then consultant to and Chief Scientific Officer for Horn for about a decade.
Dr. Clemens is a past president of the Institute of Food Technologists (IFT) and former member of the IFT Board of Directors. He co-founded, established and contributes to a Food, Medicine and Health column published monthly in Food Technology since 2004. In 2017, Dr. Clemens will launch a new column in Nutrition Today that addresses the regulatory status, safety, and functional properties of food ingredients. Dr. Clemens was a member of the USDA 2010 Dietary Guidelines Advisory Committee, and is a third-term member of the US Pharmacopeia Food Ingredient Expert Committee.
Dr. Clemens received an AB in Bacteriology, a MPH in Nutrition, and a DrPH in Public Health Nutrition and Biological Chemistry from the University of California, Los Angeles.
Bruce Ferree, CFS
Bruce is an IFT Fellow and Cal Willey Distinguished Service award winner.
He is currently working as the Senior QA Manager for HP Hood in their Sacramento plant making Aseptic and ESL (Extended Shelf Life) dairy products.
He has been a member of IFT for 30+ years and has been active at both local and national levels, currently serving on the Board of Trustees for Feeding Tomorrow, the Foundation of IFT.
If you want more details about his involvement, just strike up a conversation with him.
This is Bruce’s 5th time as Moderator of the southwest region College Bowl and he serves as a Judge for the IFTSA National finals competition as well.
Erin Evers, CFS
Erin Evers is a Certified Food Scientist. With a passion for food and food science combined with a solid product development background; Erin is a unique technical sales manager for the SPI Group sales team. Her background includes a B.S. in Food Science from UC Davis, plus 15 years in product development R&D on a wide range of applications including frozen appetizers, snacks, and desserts. Erin works with customers to achieve success by applying her food science knowledge and working through technical challenges. She is solidly committed to and an active member of the IFT community. Lately you can find her around Northern California working with New Professionals.