Reiser, a supplier of food processing and packaging equipment, played host to more than 75 food scientists, chefs, and other industry professionals and students during a March 8 event.
Attendees of the New England Research Chefs Association educational session toured Reiser's facility and enjoyed a series of equipment demonstrations, tastings and networking.
According to a release, 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.
