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FOR IMMEDIATE RELEASE
Contact: Institute of Food Technologists
Phone: 312-782-8424
E-mail: info@ift.org
CAMIRE NAMED IFT FELLOW
Mary Ellen Camire, Professor, University of Maine, has been honored as Institute of Food Technologists Fellow for her contributions to extrusion processing, dietary fiber analysis, dietary supplements, and functional foods and meritorious service to IFT.
Camire’s research has shown that extrusion may not appear to cause changes in total fiber, while a significant redistribution of insoluble to soluble forms of fiber may occur.
Her use of a colorimetric clinical assay in an in-vitro procedure for estimating the bile acid–binding capacity of extrudates and their potential cholesterol-lowering ability has been adopted by researchers around the world to develop improved processing methods for producing healthful grain and legume products.
Additionally, she has conducted research on the benefits of blueberries and cranberries for amelioration of diabetes and heart disease. The research is leading to the identification of an efficacious dose of anthocyanins that could be used successfully in formulated products.
Recognition as an Institute of Food Technologists Fellow is a unique professional distinction conferred on individuals with outstanding and extraordinary qualifications and experience for their contributions to the food science and technology field.
The nominee must have been an IFT Member for 15 years and a Professional Member at the time of nomination. The 15-year member requirement may be waived by the Fellows Jury for those nominees who have spent all or a portion of their careers outside the United States.
IFT has conferred the Fellow designation on a select number of Professional Members every year since 1970. A complete list of Fellows can be found on the IFT Web site at www.ift.org.
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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
CORDS NAMED IFT FELLOW
Bruce Robert Cords, Vice President of Environment, Food Safety, and Public Health, and Vice President of Global Technology Alliances, Ecolab Inc., has been honored as Institute of Food Technologists Fellow for the development and application of antimicrobials widely used by the food industry to control pathogens.
He was also recognized for his leadership in assisting the Food and Drug Administration in addressing threats of intentional contamination to the nation’s food supply.
While managing research and development for Ecolab’s Food and Beverage Division, Cords oversaw the introduction of Saniglide™, the first germicidal conveyor lubricant for dairy plants; Matrix™, the first mixed peracid no-rinse sanitizer; and other products.
As a member of several IFT Expert Panels, he evaluated the application of operational risk management to food security; served with a team of experts to conduct Food Defense Awareness Training for various industries; and coauthored the 2006 IFT Expert Report, Antimicrobial Resistance: Implications for the Food System.
Recognition as an Institute of Food Technologists Fellow is a unique professional distinction conferred on individuals with outstanding and extraordinary qualifications and experience for their contributions to the food science and technology field.
The nominee must have been an IFT Member for 15 years and a Professional Member at the time of nomination. The 15-year member requirement may be waived by the Fellows Jury for those nominees who have spent all or a portion of their careers outside the United States.
IFT has conferred the Fellow designation on a select number of Professional Members every year since 1970. A complete list of Fellows can be found on the IFT Web site at 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
HARRIS NAMED IFT FELLOW
Ronald D. Harris, Adjunct Professor, Ohio State University, has been recognized as Institute of Food Technologists Fellow and was recognized for his achievements in industry and academia.
Harris, a chemical engineer with an added MBA, teaches a course in food plant operations and has helped develop and team teach a course in product development. He uses his skills learned in business school to teach classes on operations and project management and lecture on business ethics and career management.
Before coming to OSU, Harris was Executive Vice President of R&D for Nabisco, where he oversaw and coordinated all research and development activities. At Kraft, he represented the company in discussions of public policy issues with regulatory agencies, legislators, trade associations, professional societies, companies, and universities.
As Director of Research and Development for Clorox, he helped the company move from being a single-brand company with no food products to being a significant player in the consumer food products industry.
Recognition as an IFT Fellow is a unique professional distinction conferred on individuals with outstanding and extraordinary qualifications and experience for their contributions to the food science and technology field.
The nominee must have been an IFT Member for 15 years and a Professional Member at the time of nomination. The 15-year member requirement may be waived by the Fellows Jury for those nominees who have spent all or a portion of their careers outside the United States.
IFT has conferred the Fellow designation on a select number of Professional Members every year since 1970. A complete list of Fellows can be found on the IFT Web site at 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
HSIEH NAMED IFT FELLOW
Yun-Hwa Peggy Hsieh, Professor, Florida State University, has been recognized as Institute of Food Technologists Fellow, and was honored for teaching, outreach, and research in developing novel immunoassays designed to prevent the transmission of prion diseases and other foodborne illnesses.
Hsieh’s research group was the first to demonstrate with a single assay that thermostable biomarker protein-based immunoassays can be used to detect target species in both fresh and heat-processed food and feed products. A diagnostic company used her technology to develop its monoclonal antibody-based (MAb) immunoassay kits to address meat species adulteration and fish species substitution that occur at the retail level.
She is the first to develop a rapid MAb-based immunoassay based on the detection of a ruminant-specific and thermostable muscle protein, troponin I (TnI). Several companies used this technology to develop products for the surveillance of prion diseases.
To date, Hsieh’s ruminant immunoassays are the only commercially available assays that have the needed specificity for ruminant protein.
Recognition as an IFT Fellow is a unique professional distinction conferred on individuals with outstanding and extraordinary qualifications and experience for their contributions to the food science and technology field.
The nominee must have been an IFT Member for 15 years and a Professional Member at the time of nomination. The 15-year member requirement may be waived by the Fellows Jury for those nominees who have spent all or a portion of their careers outside the United States.
IFT has conferred the Fellow designation on a select number of Professional Members every year since 1970. A complete list of Fellows can be found on the IFT Web site at 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
JOHNSON NAMED IFT FELLOW
Guy Henry Johnson, Principal, Johnson Nutrition Solutions LLC, has been recognized as Institute of Food Technologists Fellow, honored for his leadership in leveraging synergies between food science and nutrition science for the development of innovative products and educational programs designed to improve public health.
Johnson has conducted research on and helped develop numerous products that provide consumers with great-tasting foods that deliver important nutritional benefits.
Johnson has also worked diligently to ensure that consumers have unfettered access to nutrition information for products through labeling, advertising, and media. For example, he successfully petitioned the Food and Drug Administration for health claims that provide incentives for the food industry to use technology to nutritionally improve processed foods and to promote inherently healthy products.
In addition, his efforts to help develop and promote the Gerber Dietary Guidelines for Infants contributed to public health by helping parents make sound decisions about infant feeding.
Recognition as an IFT Fellow is a unique professional distinction conferred on individuals with outstanding and extraordinary qualifications and experience for their contributions to the food science and technology field.
The nominee must have been an IFT Member for 15 years and a Professional Member at the time of nomination. The 15-year member requirement may be waived by the Fellows Jury for those nominees who have spent all or a portion of their careers outside the United States.
IFT has conferred the Fellow designation on a select number of Professional Members every year since 1970. A complete list of Fellows can be found on the IFT Web site at 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
LAMIKANRA NAMED IFT FELLOW
Olusola Lamikanra, Group Manager, World Wide Fruit and Vegetable Research Center, Frito-Lay Inc., has been recognized as Institute of Food Technologists Fellow, and was honored for his contributions to fruit and vegetable research.
He recently established this center at Frito-Lay and is currently working on health and wellness initiatives for the company.
At the U.S. Dept. of Agriculture, he developed novel technologies to improve the sensory quality and shelf life of fresh-cut fruits. Leading food companies use these technologies, which are based on altering wound signals during the cutting of fruits to prevent or retard degradative actions that affect the sensory quality and shelf life of cut fruit.
As a professor at Florida A&M University, he led a regional research effort that helped establish interstate shipments of muscadine grapes to a number of northern states, expanding the market window for the grapes, and developed several value-added shelf-stable products from the grapes, some of which were licensed for commercial production.
Recognition as an IFT Fellow is a unique professional distinction conferred on individuals with outstanding and extraordinary qualifications and experience for their contributions to the food science and technology field.
The nominee must have been an IFT Member for 15 years and a Professional Member at the time of nomination. The 15-year member requirement may be waived by the Fellows Jury for those nominees who have spent all or a portion of their careers outside the United States.
IFT has conferred the Fellow designation on a select number of Professional Members every year since 1970. A complete list of Fellows can be found on the IFT Web site at 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
LARKIN NAMED IFT FELLOW
John Winslow Larkin, Chief of Process Engineering Branch, U.S. Food and Drug Administration, has been recognized as Institute of Food Technologists Fellow, honored for his contributions to the field of thermal processing and for expertise in the validation of new food processing systems.
For more than 20 years, both industry and academia have sought guidance from Larkin. As FDA’s primary authority on the validation of processing systems, including thermal processing of shelf-stable foods and pasteurization of milk, juice, eggs, and other food commodities, he has outlined the food safety and regulatory issues related to these nontraditional processes.
He lends his expertise to issues related to the processing of food products to ensure that foods are safe to consume, and he reviews all petitions related to thermal processing before they are issued.
Additionally, Larkin is the agency’s lead technical expert on aseptic processing of multiphase foods and the emerging area of nontraditional processing of food products.
Recognition as an IFT Fellow is a unique professional distinction conferred on individuals with outstanding and extraordinary qualifications and experience for their contributions to the food science and technology field.
The nominee must have been an IFT Member for 15 years and a Professional Member at the time of nomination. The 15-year member requirement may be waived by the Fellows Jury for those nominees who have spent all or a portion of their careers outside the United States.
IFT has conferred the Fellow designation on a select number of Professional Members every year since 1970. A complete list of Fellows can be found on the IFT Web site at 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
LELIEVELD NAMED IFT FELLOW
Hubertus L.M. Lelieveld, Senior Technologist, Unilever, has been recognized as Institute of Food Technologists Fellow, honored for his leadership in multinational and multidisciplinary research and development projects.
Lelieveld began his career with Unilever, where he initiated the use of bioprocessing and developed processes for the microbial production of products like polyunsaturated fatty acids and dairy products. He was the first to develop and build full-scale aseptic continuous multistage mixed-strain bioprocesses for fermented dairy products.
As his career evolved, he collaborated with other researchers to publish guidelines for the safe manufacture of food products. He also developed novel preservation technologies, including fermentative preservation and preservation by electric and magnetic fields, high pressure, and intense light pulses. This resulted in pilot plants that use pulsed electric fields or pressures up to 700 MPa for preservation of food and beverages.
Last year, he joined a Netherlands industry–government initiative to develop a research and development program entitled Roadmap Microsystem and Nanotechnology in Food and Nutrition.
Recognition as an IFT Fellow is a unique professional distinction conferred on individuals with outstanding and extraordinary qualifications and experience for their contributions to the food science and technology field.
The nominee must have been an IFT Member for 15 years and a Professional Member at the time of nomination. The 15-year member requirement may be waived by the Fellows Jury for those nominees who have spent all or a portion of their careers outside the United States.
IFT has conferred the Fellow designation on a select number of Professional Members every year since 1970. A complete list of Fellows can be found on the IFT Web site at 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
MERMELSTEIN NAMED IFT FELLOW
Neil H. Mermelstein, Executive Editor of Food Technology, the flagship monthly publication of the Institute of Food Technologists, has been honored as IFT Fellow for his contributions to food science and technology through leadership in communication.
Mermelstein has been both an IFT member and on the IFT staff for 36 years, a record for length of staff service to IFT.
With an masters’ degree in chemical engineering and a minor in technical journalism, plus industrial experience, Mermelstein has used his editorial skills, innovative ideas, and enthusiasm to advance the field of food science and technology through first-rate technical communication.
He has applied his science and engineering knowledge and his writing and editing skills to communicate developments in food science and technology in clear, understandable language and often assisted others to improve their skills in these areas.
Mermelstein has authored and edited numerous articles and has provided dedicated and imaginative service to IFT. He is well-respected among staff who regularly seek out his counsel; a true professional among professionals.
Recognition as an IFT Fellow is a unique professional distinction conferred on individuals with outstanding and extraordinary qualifications and experience for their contributions to the food science and technology field.
The nominee must have been an IFT Member for 15 years and a Professional Member at the time of nomination. The 15-year member requirement may be waived by the Fellows Jury for those nominees who have spent all or a portion of their careers outside the United States.
IFT has conferred the Fellow designation on a select number of Professional Members every year since 1970. A complete list of Fellows can be found on the IFT Web site at 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
OBLINGER NAMED IFT FELLOW
James L. Oblinger, Chancellor, North Carolina State University, has been recognized as Institute of Food Technologists Fellow, honored for his leadership, contributions to research and teaching, and for the prestige his achievements in university administration have conferred on the food science profession.
Researching the microbiology of red meats and poultry, Oblinger focused on the efficacy of decontamination techniques of microbial foodborne pathogens on meat surfaces.
He has also received IFT’s William V. Cruess Award for outstanding teaching. But his contributions to the food science profession go far beyond those made by his research and teaching activities.
Moving into university leadership positions as Dean, Provost, and Chancellor, Oblinger has catalyzed the creation of business, industry, and university partnerships that have created new markets, met citizen needs, and stimulated economic development.
As a former food scientist and the leader of one of the nation’s major land-grant universities, Oblinger has brought a new level of recognition to the food science and technology profession.
Recognition as an IFT Fellow is a unique professional distinction conferred on individuals with outstanding and extraordinary qualifications and experience for their contributions to the food science and technology field.
The nominee must have been an IFT Member for 15 years and a Professional Member at the time of nomination. The 15-year member requirement may be waived by the Fellows Jury for those nominees who have spent all or a portion of their careers outside the United States.
IFT has conferred the Fellow designation on a select number of Professional Members every year since 1970. A complete list of Fellows can be found on the IFT Web site at 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
PARK NAMED IFT FELLOW
Jae Won Park, Professor, Oregon State University, has been recognized as Institute of Food Technologists Fellow, honored for his achievements and technology transfer leadership in surimi and surimi seafood research and production.
Park has authored or coauthored more surimi-related research work during the last two decades than any other seafood researcher.
His research on ohmic heating has proven to be an effective method for processing Pacific whiting surimi without adding enzyme inhibitors. It has saved the U.S. surimi seafood industry several millions of dollars.
As the founder and director of the Oregon State University Surimi School, Park has helped industry professionals in developing and developed countries to stabilize and maximize the utilization of fish proteins for their own industries and fisheries and share information about new technologies.
More than 2,500 food professionals around the world have been trained at the school, which has been held at locations in the United States, Asia, and Europe.
Recognition as an IFT Fellow is a unique professional distinction conferred on individuals with outstanding and extraordinary qualifications and experience for their contributions to the food science and technology field.
The nominee must have been an IFT Member for 15 years and a Professional Member at the time of nomination. The 15-year member requirement may be waived by the Fellows Jury for those nominees who have spent all or a portion of their careers outside the United States.
IFT has conferred the Fellow designation on a select number of Professional Members every year since 1970. A complete list of Fellows can be found on the IFT Web site at 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
RAO NAMED IFT FELLOW
Damanna Ramkishan Rao, National Program Leader, U.S. Dept. of Agriculture’s Cooperative State Research, Education, and Extension Service, has been recognized as Institute of Food Technologists Fellow, honored for his scientific contributions to and leadership of the service’s food science–related initiatives.
At CSREES, Rao was responsible for increasing the number of staff with Ph.D. degrees in food science and food safety; increasing funding through CSREES grants for food science research and food defense programs; and initiating the formation of the Obesity Multistate Research/Extension Group.
He also represented CSREES in negotiations with high-level staff at USDA, other federal and state agencies, industry, and the private research sector to obtain cooperation in establishing new projects or redirecting existing programs as needed.
While working in academia, Rao and his research team were the first to demonstrate in rat models that probiotics inhibit colon cancer and the first to show the production of antimicrobial compounds by Streptococcus thermophilus.
Recognition as an IFT Fellow is a unique professional distinction conferred on individuals with outstanding and extraordinary qualifications and experience for their contributions to the food science and technology field.
The nominee must have been an IFT Member for 15 years and a Professional Member at the time of nomination. The 15-year member requirement may be waived by the Fellows Jury for those nominees who have spent all or a portion of their careers outside the United States.
IFT has conferred the Fellow designation on a select number of Professional Members every year since 1970. A complete list of Fellows can be found on the IFT Web site at 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
ROBERSTON NAMED IFT FELLOW
Gordon Lindsay Robertson, Consultant and Adjunct Professor, University of Queensland, Australia, has been recognized as Institute of Food Technologists Fellow, honored for his research on the environmental impacts of packaging and his contributions to the field of food packaging, including authoring a definitive textbook on the subject.
His consulting work includes designing plastic barrier materials that have specific mechanical properties and the ability to increase the shelf life of packaged food products.
He is also involved in the development of nanocomposite barrier materials, as well as biobased packaging materials. He lends his expertise to a range of multinational companies, industry associations, and government agencies in the areas of food packaging, the environment, and issues/crisis management.
As Vice President for Environmental and External Affairs for Tetra Pak, Robertson drove the implementation of ISO 14001 environmental management systems in 12 factories and developed recycling processes for post-consumer food packaging.
Recognition as an IFT Fellow is a unique professional distinction conferred on individuals with outstanding and extraordinary qualifications and experience for their contributions to the food science and technology field.
The nominee must have been an IFT Member for 15 years and a Professional Member at the time of nomination. The 15-year member requirement may be waived by the Fellows Jury for those nominees who have spent all or a portion of their careers outside the United States.
IFT has conferred the Fellow designation on a select number of Professional Members every year since 1970. A complete list of Fellows can be found on the IFT Web site at 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
SASTRY NAMED IFT FELLOW
Sudhir K. Sastry, Professor, Ohio State University, has been recognized as Institute of Food Technologists Fellow, honored for his research on aseptic processing of particulate foods, ohmic heating, electric field processing, and advances in high-pressure technology.
Sastry developed the first mathematical model for aseptic particulate processing that is based on phase-heat transfer, and this work is the basic framework for current regulation of aseptic particulate processing.
An expert in ohmic heating technology, he demonstrated how particles could heat faster than the fluid phase even if it had lower conductivity. This led to the development of the first real model of continuous-flow ohmic-heated high-solid food. Today, ohmic heaters designed or built in his laboratory are used in university and industry laboratories worldwide.
Sastry also recently built a 54-kW ohmic heating pilot facility at Ohio State University, and he is working with NASA to study how ohmic heating technology can be used in space to treat food, water, and waste.
Recognition as an IFT Fellow is a unique professional distinction conferred on individuals with outstanding and extraordinary qualifications and experience for their contributions to the food science and technology field.
The nominee must have been an IFT Member for 15 years and a Professional Member at the time of nomination. The 15-year member requirement may be waived by the Fellows Jury for those nominees who have spent all or a portion of their careers outside the United States.
IFT has conferred the Fellow designation on a select number of Professional Members every year since 1970. A complete list of Fellows can be found on the IFT Web site at 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
SCOTT NAMED IFT FELLOW
Virginia N. (Jenny) Scott, Vice President of Food Safety Programs, Grocery Manufacturers/Food Products Association, has been recognized as Institute of Food Technologists Fellow, honored for her leadership that has enhanced the safety of the global food supply through research, outreach, and collaboration.
An expert in the area of food safety, particularly microbiology, Scott’s advice is frequently sought by regulatory agencies.
She has been appointed to the National Advisory Committee on Microbiological Criteria for Foods and the U.S. Delegation to the Codex Committee on Food Hygiene.
As one of the primary unnamed authors of FPA’s comments on food safety regulations, she has helped to drive public policy.
Scott played a major role in the design and implementation of the National Food Processors Association Research Foundation–funded study of more than 35,000 food samples for the presence and number of Listeria monocytogenes. This study filled in gaps in the Food and Drug Administration/Food Safety and Inspection Service L. monocytogenes risk assessment.
Recognition as an IFT Fellow is a unique professional distinction conferred on individuals with outstanding and extraordinary qualifications and experience for their contributions to the food science and technology field.
The nominee must have been an IFT Member for 15 years and a Professional Member at the time of nomination. The 15-year member requirement may be waived by the Fellows Jury for those nominees who have spent all or a portion of their careers outside the United States.
IFT has conferred the Fellow designation on a select number of Professional Members every year since 1970. A complete list of Fellows can be found on the IFT Web site at 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
SMITH NAMED IFT FELLOW
Denise M. Smith, Professor and Chair of the Dept. of Food Science and Technology, Ohio State University, has been recognized as Institute of Food Technologists Fellow, honored for being an advocate of the food science profession, productive researcher in protein chemistry, and mentor to students.
Smith’s research is focused on the functional properties of meat and dairy proteins and verification of processing adequacy to enhance food safety. This has led to an improved understanding of meat protein interactions during processing; the utilization of less-expensive meat and non-meat protein sources in processed meat products; and development of immunochemical approaches to verify processing adequacy.
Currently, she collaborates with food engineers to develop and test new engineering models to predict microbial lethality during processing.
Smith has participated in curriculum development to improve student learning. Additionally, she has developed several programs to educate high school students, teachers, and counselors and university students and advisers about career opportunities in the field of food science.
Recognition as an IFT Fellow is a unique professional distinction conferred on individuals with outstanding and extraordinary qualifications and experience for their contributions to the food science and technology field.
The nominee must have been an IFT Member for 15 years and a Professional Member at the time of nomination. The 15-year member requirement may be waived by the Fellows Jury for those nominees who have spent all or a portion of their careers outside the United States.
IFT has conferred the Fellow designation on a select number of Professional Members every year since 1970. A complete list of Fellows can be found on the IFT Web site at 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
WICKER NAMED IFT FELLOW
Louise Wicker, Professor, University of Georgia, has been recognized as Institute of Food Technologists Fellow, honored for her research in the application of pectic substances, enzymes, and polymer science to physical and rheological properties of beverages and fluid movement in foods.
An expert in the area of pectin enzyme chemistry, Wicker consults colleagues on the topics of processing problems with pectinesterase, pasteurization of juices, and clarification of juice-containing beverages.
Her research has generated major changes and process improvements in citrus juice processing.
Wicker developed a process to reduce viscosity while preventing phase separation of pectin-stabilized milks and was one of the first in the United States to make a comprehensive evaluation of pectin as an effective stabilizer in acidified milks.
She also studies processing variables involved in creating charge-modified pectins that could be used to enhance flavor release and lower viscosity of protein-fortified beverages.
Recognition as an IFT Fellow is a unique professional distinction conferred on individuals with outstanding and extraordinary qualifications and experience for their contributions to the food science and technology field.
The nominee must have been an IFT Member for 15 years and a Professional Member at the time of nomination. The 15-year member requirement may be waived by the Fellows Jury for those nominees who have spent all or a portion of their careers outside the United States.
IFT has conferred the Fellow designation on a select number of Professional Members every year since 1970. A complete list of Fellows can be found on the IFT Web site at www.ift.org.
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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.
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