|
These releases may be copied or printed for use in newsletters, newspapers, or other media. If printing, we recommend selecting the text, and then choosing Print >> Print Selection in your browser.
FOR IMMEDIATE RELEASE
Contact: Institute of Food Technologists
Phone: 312-782-8424
E-mail: info@ift.org
Stephen S. Chang Award for Lipid or Flavor Science
Each year, the Institute of Food Technologists presents awards that honor outstanding individuals, teams, and organizations for contributions to the profession of food science and technology.
Recipient of this year’s Stephen S. Chang Award for Lipid or Flavor Science is Keith R. Cadwallader, Associate Professor, University of Illinois, for his significant contributions to lipid or flavor science.
In researching food flavor as it relates to the overall quality of food, Cadwallader has identified key flavor compounds in foods and determined the interaction of flavor compounds with food matrix components.
Cadwallader has solved a number of method-related barriers and problems relevant to the food industry. His findings have led to the development of new flavors and flavor extracts, as well as provided a better understanding of packaging materials to help control the migration of flavor volatiles.
Cadwallader’s work on understanding seafood aroma has helped the seafood industry turn seafood processing discards into seafood flavor extracts. His research on both the desirable and undesirable flavors associated with dairy and soy products has aided the food industry in developing products with superior flavor attributes.
In recognition of his efforts, Cadwallader will receive a $3,000 honorarium and a Steuben crystal sculpture from the Stephen S. Chang Endowment Trust Fund supported by the Taiwan Food Industries
Descriptions of all IFT awards can be found at http://www.ift.org/.
###
Founded in 1939, and with world headquarters in Chicago, Illinois, USA, the Institute of Food Technologists is a not-for-profit international scientific society with 22,000 members working in food science, technology and related professions in industry, academia and government. As the society for food science and technology, IFT brings sound science to the public discussion of food issues.
For more, see IFT.org.
FOR IMMEDIATE RELEASE
Contact: Institute of Food Technologists
Phone: 312-782-8424
E-mail: info@ift.org
Bor S. Luh International Award
Each year, the Institute of Food Technologists presents awards that honor outstanding individuals, teams, and organizations for contributions to the profession of food science and technology.
Manjeet S. Chinnan, Professor, University of Georgia, is the recipient of the 2007 Bor S. Luh International Award for outstanding efforts to promote the international exchange of ideas in the field of food technology.
His work with scientists in developing countries has led to his involvement in U.S. Agency for International Development’s Collaborative Research Support Program projects. As co-principal investigator of a project in Southeast Asia, he assisted in research efforts in agricultural production and food processing.
Chinnan has also helped to develop processing technology used in Ghana and Nigeria for black-eyed pea (cowpea) flour. This technology minimizes the amount of time and work women in these countries must spend in preparing cowpea paste, the main ingredient of many foods from the regions.
He helped the Caribbean Agricultural Research and Development Institute design postharvest handling systems for small farms in the Caribbean. He has collaborated with a research institute in Bulgaria and developed an academia-industry partnership.
In recognition of his efforts, Chinnan will receive $3,000 honorarium and a plaque from the Bor S. Luh Endowment Fund of the IFT Foundation.
Descriptions of all IFT awards can be found at http://www.ift.org/.
###
Founded in 1939, and with world headquarters in Chicago, Illinois, USA, the Institute of Food Technologists is a not-for-profit international scientific society with 22,000 members working in food science, technology and related professions in industry, academia and government. As the society for food science and technology, IFT brings sound science to the public discussion of food issues.
For more, see IFT.org.
FOR IMMEDIATE RELEASE
Contact: Institute of Food Technologists
Phone: 312-782-8424
E-mail: info@ift.org
Calvert L. Willey Distinguished Service Award
Each year, the Institute of Food Technologists presents awards that honor outstanding individuals, teams, and organizations for contributions to the profession of food science and technology.
William D. Davidson, retired Principal Scientist, General Mills Inc., received the 2007 Calvert L. Willey Distinguished Service Award for meritorious and imaginative service to IFT.
Since 1962, Davidson has served on more than 25 national-level committees, task forces, and juries, including the Annual Meeting Planning Subcommittee, Executive Committee’s Strategic Planning Subcommittee, Finance Committee, Awards Committee, Management Committee on Member Experiences, and Committee on Nominations and Elections.
Additionally, he has volunteered his time to the Minnesota and Oregon Sections, Refrigerated and Frozen Foods Division, and the Midwest Food Processors Conference Program Committee and has served as chair of several of these. He was president of the IFT Seafood Specialized Technology Group (now called Aquatic Food Products Division).
Davidson has used his expertise in communications to guide IFT through this rapidly developing field by serving on several communications-related committees such as the Information Systems Committee and Publications Committee. He also served as IFT’s representative to the International Food Information Service.
In recognition of his efforts, Davidson will receive $3,000 honorarium and a plaque from IFT.
Descriptions of all IFT awards can be found at http://www.ift.org/.
###
Founded in 1939, and with world headquarters in Chicago, Illinois, USA, the Institute of Food Technologists is a not-for-profit international scientific society with 22,000 members working in food science, technology and related professions in industry, academia and government. As the society for food science and technology, IFT brings sound science to the public discussion of food issues.
For more, see IFT.org.
FOR IMMEDIATE RELEASE
Contact: Institute of Food Technologists
Phone: 312-782-8424
E-mail: info@ift.org
Food Technology Industrial Achievement Award
Each year, the Institute of Food Technologists presents awards that honor outstanding individuals, teams, and organizations for contributions to the profession of food science and technology.
Diversified Technologies Inc., Bedford, Mass., and Genesis Juice Corp., Eugene Ore., are the recipients of the 2007 Food Technology Industrial Achievement Award for bringing pulsed electric field (PEF)–treated juice to the marketplace. The award honors the developers of an outstanding food process or product that represents a significant advancement in the application of food science and technology to food production.
PEF technology applies very short pulses of high-voltage electricity to liquid foods to kill pathogens via electroporation.
For decades, it was not practical because there was no way to generate reliable, cost-effective pulses with sufficient peak power (typically 40 MW). Diversified Technologies created high-voltage, solid-state systems capable of delivering high-power pulses reliably and at a competitive cost. The company worked with Ohio State University researchers to build the world’s first solid-state commercial-scale PEF system.
In 2005, Genesis became the first company in the United States to introduce PEF-treated juices in the Portland, Ore., area. Its juices are made safe and kept fresh with PEF, providing consumers with the taste, functional benefits, and nutrients of fresh fruits as well as the convenience and safety of pasteurized products.
In recognition, Diversified Technologies and Genesis Juice will receive an honorary plaque from IFT.
Descriptions of all IFT awards can be found at http://www.ift.org/.
###
Founded in 1939, and with world headquarters in Chicago, Illinois, USA, the Institute of Food Technologists is a not-for-profit international scientific society with 22,000 members working in food science, technology and related professions in industry, academia and government. As the society for food science and technology, IFT brings sound science to the public discussion of food issues.
For more, see IFT.org.
FOR IMMEDIATE RELEASE
Contact: Institute of Food Technologists
Phone: 312-782-8424
E-mail: info@ift.org
Nicholas Appert Award
Each year, the Institute of Food Technologists presents awards that honor outstanding individuals, teams, and organizations for contributions to the profession of food science and technology.
Todd R. Klaenhammer, Distinguished University Professor and William Neal Reynolds Professor, North Carolina State University, received the 2007 Nicholas Appert Award, which recognizes an individual for preeminence in and contributions to the field of food science and technology.
Throughout his career, Klaenhammer has been an internationally recognized leader in the area of food microbiology.
He has pioneered the industrial application of molecular genetics to dairy lactic acid bacteria by designing novel genetic strategies to provide bacteriophage resistance to bacteria used as dairy starter cultures; discovering and characterizing bacteriocins produced by lactic acid bacteria; and employing genetic and functional genomic approaches to investigate probiotic Lactobacillus cultures.
In recognition of his work, Klaenhammer was elected in 2001 to the U.S. National Academy of Sciences and selected in 2006 as a Sigma Xi Distinguished Lecturer, where he speaks on the topic of “Eat Bacteria–Get Cultured: New Horizons in Bioprocessing and Health.”
In recognition, Klaenhammer will receive $5,000 honorarium from IFT and a bronze medallion from the Chicago Section of IFT.
Descriptions of all IFT awards can be found at http://www.ift.org/.
###
Founded in 1939, and with world headquarters in Chicago, Illinois, USA, the Institute of Food Technologists is a not-for-profit international scientific society with 22,000 members working in food science, technology and related professions in industry, academia and government. As the society for food science and technology, IFT brings sound science to the public discussion of food issues.
For more, see IFT.org.
FOR IMMEDIATE RELEASE
Contact: Institute of Food Technologists
Phone: 312-782-8424
E-mail: info@ift.org
Carl R. Fellers Award
Each year, the Institute of Food Technologists presents awards that honor outstanding individuals, teams, and organizations for contributions to the profession of food science and technology.
Ken Lee, Professor and Food Safety Director, Ohio State University, is the 2007 recipient of the Carl R. Fellers Award for service to the field of food science and technology and for bringing honor to the profession.
Lee is an effective communicator of science, providing service to the food industry and outreach efforts that foster awareness of food science’s role in society. He is sought by local and national news media as a food science expert to inform the public about food issues.
As a founding member and past-president of the Food Update Foundation and a former IFT Science Communicator, Lee has often discussed controversial issues facing the discipline. He also received a distinguished service award from the Food and Drug Administration for helping shape federal policies that affect the food industry.
At the university, he led a successful campaign that tripled endowments leading to the construction of a new food science building.
In recognition of his efforts, Lee will receive $3,000 honorarium from Phi Tau Sigma Honorary Society and a plaque from IFT.
Descriptions of all IFT awards can be found at http://www.ift.org/.
###
Founded in 1939, and with world headquarters in Chicago, Illinois, USA, the Institute of Food Technologists is a not-for-profit international scientific society with 22,000 members working in food science, technology and related professions in industry, academia and government. As the society for food science and technology, IFT brings sound science to the public discussion of food issues.
For more, see IFT.org.
FOR IMMEDIATE RELEASE
Contact: Institute of Food Technologists
Phone: 312-782-8424
E-mail: info@ift.org
Babcock-Hart Award
Each year, the Institute of Food Technologists presents awards that honor outstanding individuals, teams, and organizations for contributions to the profession of food science and technology.
Tung-Ching Lee, Distinguished Professor, Rutgers, the State University of New Jersey, received the 2007 Babcock-Hart Award for contributions to food technology that improve public health through nutrition or more nutritious food.
Iron deficiency anemia, which causes lethargy and incapacitation in adults and impairs the immune system and cognitive development of children, is the most prevalent nutritional problem in the world. Lee made two major contributions for combating iron deficiency. He developed technology to produce a novel, simulated, extruded rice product enriched with iron and vitamin A and discovered a novel food approach that with certain preparation/cooking methods and/or combining selected vegetables can enhance the bioavailability of iron in plant foods.
Recent clinical trials verified the efficacy of both of Lee’s technologies that have resulted in increased iron stores and reduced prevalence of iron deficiency.
His discoveries and active involvement, with current action programs for implementing these technologies by several international organizations, will have major worldwide impact.
In recognition of his efforts, Lee receives $3,000 honorarium from the International Life Sciences Institute North America and a plaque from IFT.
Descriptions of all IFT awards can be found at http://www.ift.org/.
###
Founded in 1939, and with world headquarters in Chicago, Illinois, USA, the Institute of Food Technologists is a not-for-profit international scientific society with 22,000 members working in food science, technology and related professions in industry, academia and government. As the society for food science and technology, IFT brings sound science to the public discussion of food issues.
For more, see IFT.org.
FOR IMMEDIATE RELEASE
Contact: Institute of Food Technologists
Phone: 312-782-8424
E-mail: info@ift.org
Myron Solberg Award
Each year, the Institute of Food Technologists presents awards that honor outstanding individuals, teams, and organizations for contributions to the profession of food science and technology.
John B. Luchansky, Research Leader, Microbial Food Safety Research Unit, Eastern Regional Research Center, Agricultural Research Service, U.S. Dept. of Agriculture, received the 2007 Myron Solberg Award for leadership in the establishment, development, and continuation of an industry, government, and academia cooperative organization.
Currently, Luchansky directs a $6.5 million program that develops technologies to eliminate pathogens from foods, exploits genomics/proteomics to detect and characterize pathogens, and develops mathematical models to predict pathogen growth, survival, and death.
He collaborates with researchers at various governmental agencies, nonprofit organizations, food companies, and universities around the world to solve problems of both basic and applied significance to food safety.
For example, under Luchansky’s leadership, his colleagues have further expanded the Pathogen Modeling Program, a collection of some 40 models of microbial growth, survival, or inactivation, and have collaborated with the UK–based Institute of Food Research to form ComBase, the largest online database of predictive microbiology information.
In recognition of his efforts, Luchansky receives $3,000 honorarium and a plaque from the Myron Solberg Endowment Fund of the IFT Foundation.
Descriptions of all IFT awards can be found at http://www.ift.org/.
###
Founded in 1939, and with world headquarters in Chicago, Illinois, USA, the Institute of Food Technologists is a not-for-profit international scientific society with 22,000 members working in food science, technology and related professions in industry, academia and government. As the society for food science and technology, IFT brings sound science to the public discussion of food issues.
For more, see IFT.org.
FOR IMMEDIATE RELEASE
Contact: Institute of Food Technologists
Phone: 312-782-8424
E-mail: info@ift.org
Food Research and Development Award
Each year, the Institute of Food Technologists presents awards that honor outstanding individuals, teams, and organizations for contributions to the profession of food science and technology.
David Julian McClements, Professor, University of Massachusetts, is the recipient of the 2007 Research and Development Award for recent significant research and development contributions to the understanding of food science, food technology, or nutrition.
Knowing that there was a lack of natural emulsifiers that could be used to produce food emulsions resistant to the stresses experienced by many food products during their production, storage, or consumption, McClements developed novel interfacial engineering technologies (based on creating nano-laminated interfacial layers around lipid droplets) to improve food emulsion quality. This will enable the food industry to improve the quality and shelf life of existing products and develop novel encapsulation and delivery systems for functional food and nutraceutical ingredients.
He has also shown that multilayer emulsions can be produced using food-grade ingredients and routine unit operations, thereby making their use in the food industry feasible and economically viable.
In recognition of his efforts, McClements will receive $3,000 honorarium and a plaque from IFT.
Descriptions of all IFT awards can be found at http://www.ift.org/.
###
Founded in 1939, and with world headquarters in Chicago, Illinois, USA, the Institute of Food Technologists is a not-for-profit international scientific society with 22,000 members working in food science, technology and related professions in industry, academia and government. As the society for food science and technology, IFT brings sound science to the public discussion of food issues.
For more, see IFT.org.
FOR IMMEDIATE RELEASE
Contact: Institute of Food Technologists
Phone: 312-782-8424
E-mail: info@ift.org
Elizabeth Fleming Stier Award
Each year, the Institute of Food Technologists presents awards that honor outstanding individuals, teams, and organizations for contributions to the profession of food science and technology.
Susan Kay Hall McWatters, Agricultural Research Scientist, University of Georgia, received the 2007 Elizabeth Fleming Stier Award for pursuit of humanitarian ideals and unselfish dedication resulting in significant contributions to the well-being of the food industry, academia, students, or the general public.
McWatters has applied her knowledge of basic food preparation methods, ingredient functions, and quality measurements of finished foods to many interdisciplinary projects with food engineers, biochemists, microbiologists, and sensory scientists.
McWatters’ work has helped to improve the public’s quality of life.
A team led by McWatters developed a mechanical process to remove the seed coat from dry black-eyed peas for subsequent processing into flour. This simplified food preparation for Nigerian women and provided opportunities for income generation for villagers through the sales of this processed flour.
Additionally, she has shared her research findings with U.S. agricultural commodity groups and food processors to develop new processes and products.
In recognition of her efforts, McWatters will receive $3,000 honorarium from the New York Section of IFT and a plaque from IFT.
Descriptions of all IFT awards can be found at http://www.ift.org/.
###
Founded in 1939, and with world headquarters in Chicago, Illinois, USA, the Institute of Food Technologists is a not-for-profit international scientific society with 22,000 members working in food science, technology and related professions in industry, academia and government. As the society for food science and technology, IFT brings sound science to the public discussion of food issues.
For more, see IFT.org.
FOR IMMEDIATE RELEASE
Contact: Institute of Food Technologists
Phone: 312-782-8424
E-mail: info@ift.org
Bernard L. Oser Food Ingredient Safety Award
Each year, the Institute of Food Technologists presents awards that honor outstanding individuals, teams, and organizations for contributions to the profession of food science and technology.
Michael W. Pariza, Wisconsin Distinguished Professor of Food Microbiology and Toxicology, University of Wisconsin–Madison, received the 2007 Bernard L. Oser Food Ingredient Safety Award for contributions to the scientific knowledge of food ingredient safety and leadership in establishing principles for food ingredient safety evaluation and regulation.
An internationally recognized expert in evaluating food enzyme safety and microbial enzyme preparations, Pariza developed the principal guidelines for evaluating food enzyme safety that are used by government regulators and food enzyme manufacturers around the world. He also discovered the anti-cancer properties of conjugated linoleic acid (CLA) and many of the other known biological activities of CLA, thereby founding the modern field of CLA research.
In addition, Pariza discovered the anti-cancer properties of the principal flavor components of fermented soy sauce.
Much of his research has led to the issuance of patents, and many of the ingredients and products that resulted from his research have been commercialized for animal and human applications.
In recognition of these efforts, Pariza will receive $3,000 honorarium and a plaque from the Bernard L. Oser Endowment Fund of the IFT Foundation.
Descriptions of all IFT awards can be found at http://www.ift.org/.
###
Founded in 1939, and with world headquarters in Chicago, Illinois, USA, the Institute of Food Technologists is a not-for-profit international scientific society with 22,000 members working in food science, technology and related professions in industry, academia and government. As the society for food science and technology, IFT brings sound science to the public discussion of food issues.
For more, see IFT.org.
FOR IMMEDIATE RELEASE
Contact: Institute of Food Technologists
Phone: 312-782-8424
E-mail: info@ift.org
Samuel Cate Prescott Award
Each year, the Institute of Food Technologists presents awards that honor outstanding individuals, teams, and organizations for contributions to the profession of food science and technology.
Jochen Weiss, Assistant Professor, University of Massachusetts, received the 2007 Samuel Cate Prescott Award for outstanding ability in food science research. Recipients of this award must be less than 36 years of age or have received his or her highest degree within the previous 10 years.
Weiss, who earned his Ph.D. degree in 1999, has developed a program in the fields of food biophysics and nanotechnology to better understand the biophysical basis of food microbiology.
Recently, he combined these new insights with novel nanotechnological approaches to improve food safety and food processing and advance the understanding of the relationship between macroscopic and molecular properties in biological materials of plant and animal origin. This approach is leading to advances in understanding the role of interfacial properties and molecular interactions on the growth of foodborne pathogens.
His work has resulted in the design of new nanostructured antimicrobial systems with improved activities enabling food manufacturers to develop high-quality, shelf-stable products.
In recognition of these efforts, Weiss will receive $3,000 honorarium and a plaque from IFT.
Descriptions of all IFT awards can be found at http://www.ift.org/.
###
Founded in 1939, and with world headquarters in Chicago, Illinois, USA, the Institute of Food Technologists is a not-for-profit international scientific society with 22,000 members working in food science, technology and related professions in industry, academia and government. As the society for food science and technology, IFT brings sound science to the public discussion of food issues.
For more, see IFT.org.
FOR IMMEDIATE RELEASE
Contact: Institute of Food Technologists
Phone: 312-782-8424
E-mail: info@ift.org
William V. Cruess Award
Each year, the Institute of Food Technologists presents awards that honor outstanding individuals, teams, and organizations for contributions to the profession of food science and technology.
Ronald Earl Wrolstad, Distinguished Professor, Oregon State University, received the 2007 William V. Cruess Award for excellence in teaching food science and technology.
A seasoned professor, he has taught two of the more-popular courses in the university’s Dept. of Food Science and Technology.
In Maraschino Cherry FST 102, Wrolstad introduces students to the subjects of food additives, sensory analysis, and process engineering by using examples from the maraschino cherry processing industry in Oregon.
In Functional Foods FST 440/540, he invites campus experts to team-teach disciplines related to functional foods. The course concludes with a luncheon that features commercial functional food products.
In recognition of his development of lively, interactive courses and his dedication, Wrolstad’s students selected him for inclusion in the 1996 Who’s Who Among America’s Teachers. He has served as chair of the IFT Education Committee.
In recognition of these efforts, Wrolstad will receive $3,000 honorarium from IFT and a bronze medal from the Northern California Section of IFT.
Descriptions of all IFT awards can be found at http://www.ift.org/.
###
Founded in 1939, and with world headquarters in Chicago, Illinois, USA, the Institute of Food Technologists is a not-for-profit international scientific society with 22,000 members working in food science, technology and related professions in industry, academia and government. As the society for food science and technology, IFT brings sound science to the public discussion of food issues.
For more, see IFT.org.
|