“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.
APRIL DINNER MEETING
| Date | April 15, 2026 |
| Location | Garden Grove Elks Lodge 11551 Trask Ave. Garden Grove, CA 92843 Directions |
| Time | 4:30 p.m. – Executive Meeting 5:30 p.m. – Social Time 6:30 p.m. – Dinner and Presentation |
| Speakers | Roger A. Clemens, PhD Adjunct Assistant Professor Regulatory & Quality Sciences USC Mann School of Pharmacy Sumita Som Chair Food Drug and Cosmetic, ASQ |
| Topic | Where Is the Boogeyman—and Do We Really Need One? |
Dr. Roger A. Clemens
Has the era of digital communication and public health activism itself become a creature that terrorizes consumers? The 2023 Stephen King horror film The Boogeyman mirrors today’s misinformation maze in ways that challenge fundamental assumptions about science, medicine, and public trust. Increasingly, the rigor and quality of basic scientific and medical investigation—longstanding pillars of public health policy and practice—appear to be displaced by emotion, politics, image, perception, and ignorance. Popular media, regulatory agencies, and digital platforms are often driven in misguided and sometimes disastrous directions that ultimately instill unwarranted fear about the food supply and its safety.
We create modern boogeymen by demonizing sugar, vaccinations, and processed foods, while deferring critical thinking in favor of simplistic narratives and even algorithmic guidance. Calls to overhaul the GRAS process, eliminate food additives, and ban synthetic food colors are now frequently advanced without robust scientific evidence or clinical justification. Most striking is the extent to which a highly educated, technologically sophisticated population embraces these reductive, potentially harmful mandates in the absence of credible data.
| 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