Gilbert A. Leveille Award and Lectureship: Jonathan C. Allen $3,000 and a plaque

 
Jonathan AllenJonathan C. Allen, received the 2012 Gilbert A. Leveille Award for outstanding research and/or public service at the interface between the disciplines of nutrition and food science, over a period of five years or more, which has contributed to improved health and well-being.

Allen is a professor in the Dept. of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, and Director in Graduate Programs for Food Science and the Interdepartmental Nutrition Program. Allen's research is varied and uses human, animal, and in vitro model systems to test the nutritional quality and bioavailability of nutrients. His recent research on the utilization of whey permeate as a salt replacer and the extraction of edible and bioactive protein from sweet potato peel show how food industry by-products can improve the nutritional value of foods. Through his teaching, administration, and program development activities, Allen has contributed to the understanding and potential amelioration of such chronic diseases as infant growth retardation, metabolic bone disease, diabetes, and hypertension.