2012 IFT Fellows
, Professor, Dept. of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, was honored in recognition of outstanding research and teaching contributions in muscle foods chemistry, translation of basic research into industrial practice, and mentoring and training of future food scientists.
Lanier has made significant scientific achievements in surimi manufacturing. His work on the development of analytical methods to assess quality, the study of mechanisms of gelling and functional properties, use of ingredients and process technology to minimize freeze denaturation, technology transfer and the annual surimi school for practitioners has contributed to the success and growth of the industry. Lanier's research on surimi manufacture and physical property evaluation has led to international recognition. His research, instruction, and outreach programs have contributed to a greater understanding of food composition and functional properties of fishery gels. He has been active in several IFT divisions by serving as symposium organizer, moderator, newsletter contributor, and manuscript reviewer. He has also devoted substantial time to students who have presented scientific papers and participated in the IFT Food Product Development competitions.