“TO FULFILL HUMAN NEEDS FOR A QUALITY FOOD SUPPLY THROUGH SCIENCE, TECHNOLOGY AND EDUCATION.“
This is the mission of the Southern California Institute of Food Technologists Section, and of its members. In keeping with this mission, SCIFTS is proud to bring you the latest advance in OUR journey toward its fulfillment.
FEBRUARY JOINT DINNER MEETING WITH RCA
| Date | February 18, 2026 |
| Location | Village Green Foods 1732 Kaiser Avenue Irvine, CA 92614 Directions |
| Time | 4:30 p.m. – Executive Meeting 5:30 p.m. – Social Time 6:30 p.m. – Dinner and Presentation |
| Speakers | Dr. Cassandra Maya Postdoctoral Fellow Chapman University Dr. Changqi Liu Professor San Diego State University |
| Topic | Crickets – Consumer Acceptance of Edible Insects |
Dr. Cassandra Maya’s and Dr. Changqi Liu’s presentation explores the culinary, cultural, and scientific dimensions of edible insects as emerging ingredients in modern food systems. Drawing on global traditions—such as the use of chapulines, chicatana ants in Oaxacan mole, and other insect-based dishes—she highlights how insects have long been valued for their flavor, nutrition, and sustainability. The talk also connects these traditions to contemporary applications, including innovative insect-based dishes developed in Denmark and at curated tasting events such as insect “bug banquets.” Cassandra and Changqi will discuss flavor chemistry, acceptance strategies, and food safety and allergen awareness, while showcasing how insects can be incorporated into familiar formats like sauces, snacks, baked goods, and savory entrées. The presentation emphasizes practical pathways for chefs and food producers to thoughtfully integrate edible insects into approachable, culturally resonant dishes.
| Dinner Meeting | Price |
|---|---|
| Member with Reservation: | $40.00 |
| Emeritus Member with Reservation: | $25.00 |
| Student Member with Reservation: | $25.00 |
| Non-Member with Reservation: | $50.00 |
$5.00 Discount with Cash/Check Payment at Door
MEMBERSHIP:
The Institute of Food Technologists (IFT), the national organization, was founded in 1939 as a non-profit society. Today, this proactive scientific and educational organization has over 13,000 members working in food science, technology, nutrition and related professions in industry, academia and government. As the authoritative voice of food science and technology, IFT brings sound science to the public discussion of food issues.
The Southern California Institute of Food Technologists (SCIFTS) is one of the largest sections of the international society of professional food personnel involved or interested in any of the various aspects of the field of food.
Whether you are a food technologist, researcher, scientist, engineer, executive, administrator, educator, author, marketer, consultant, student, or salesperson, there is a place for you in this multi-faceted organization.
SUBSCRIBER:
If you are not a member of IFT, but wish to receive the SCIFTS Newsletter, purchase an annual subscription. and receive the 10 issue annual newsletter.
Subscription Costs:
- $ 25.00 – Regular subscription
- $ 20.00 – Senior subscription (65+ years old)
- $ 15.00 – Student subscription
Subscribers will also receive special pricing at local SCIFTS events.
Dinner Meetings:
Non-Member Dinner Price is $50.00*
Subscribers will receive a discount on the Non-Member Dinner Meeting price as follows:
- Regular – discount of $10.00 (Subscriber price $40.00*)
- Senior 65+ – discount of $25.00 (Subscriber price $25.00*)
- Student – discount of $25.00 (Subscriber price $25.00*)
*$5.00 Discount with Cash/Check Payment at Door