Reiser, a leading supplier of food processing and packaging equipment, announced that on March 8 more than 75 food scientists, chefs, and other industry professionals and students came together at Reiser’s Canton, Massachusetts facility for a New England Research Chefs Association educational session. Attendees toured Reiser's facility and enjoyed a series of equipment demonstrations, tastings and networking. The event was led by Susanna Tolini, Executive Research Chef at Kayem Foods and Chair of NERCA, along with Chef Joseph Ascoli, Corporate Executive Chef / Director - Customer Center at Reiser and an RCA regional board member.
Attendees included members of NERCA, along with members of NEIFT (Northeast Section - Institute of Food Technologists), food processors from 28 New England-area companies, and students from Johnson & Wales, Framingham State University, and University of Massachusetts Amherst.