Proceeds from the 19th annual San Joaquin Institute of Food Technologists Golf Tournament will help fund at least four $1,000 scholarships for Fresno State food science students.
The tournament was held Sept. 22 at Fig Garden Golf Club. The scholarships will be awarded in spring 2017. Recipients will be chosen based on their involvement with the local institute chapter and must be majoring in food science, dietetics, culinology, meat or dairy science.
Money raised from the event will also help cover travel expenses to the National Institute of Food Technologists annual conference and College Bowl as well as equipment, supplies and speakers at local meetings.
The tournament was established in 1998 and has raised over $140,000 in that span.
This year’s scramble event featured 104 participants who played 18 holes on the 6,318-yard course.
The winning groups and their scores were Matt Cholakian, Matt Gallinetti, Gary Green (58); Lino Teran, Randall Teran, Gilbert Luna, Brian Young (63); and Scott Nichols, Chad Christensen, Chuck Lambert (68).
Players also competed on specific holes for contests for closest drive to the pin, longest drive, most accurate drive and the worst drive on the “Ruiz Foods No Whining Hole” that rewarded the worst drive among each foursome with a bottle of Fresno State wine.
This year’s event sponsors included San Joaquin Valley Concentrates, The Horn Company, Sealed Air/Cryovac, Ruiz Foods,
Fahrney Automotive, Solvay Chemicals, Grain Processing Corporation, Label Technology, Wawona Frozen Foods, Nationwide Boiler, Brenntag Pacific and Fiberstar Corporation.
In 2014, the institute formed its own mutual benefit nonprofit organization and became the first new section of the national organization in over 30 years.
The purpose of the local organization is promote an interest in food science and technology and high professional industry standards, and to encourage the discussion and dissemination of information relating to the production, processing, packaging, distribution, preparation, evaluation and utilization of food.
For more information about the event and organization, contact Scott Nichols, chair of the event, at snichols@ethorn.com or 1.800.442.4676.
