Award Recipients

Food science and technology matters. Professionals in the field improve availability, nutrition, and safety of the world’s food supply. They bring scientific and technological innovation to an increasingly global marketplace. They give back to the community through teaching and leadership. 

IFT is thrilled to announce the 2018 Achievement Award Recipients!


Nicolas Appert Award

Dennis R. Heldman, PhD, The Ohio State University

Dennis R. Heldman is the 2018 recipient of the Nicolas Appert Award. Heldman is Seiberling Endowed Professor of Food Engineering at The Ohio State University. His career has been dedicated to applying engineering principles to processes for the delivery of safe and high quality foods to consumers. He is the author (or co-author) of four textbooks and editor (or co-editor) of three handbooks or encyclopedias. Heldman is a past president of IFT, has been elected fellow of three professional societies, and has been the recipient of numerous national and international awards.


Babcock-Hart Award

Casimir Akoh, PhD, CFS, University of Georgia

Casimir Akoh is the 2018 recipient of the Babcock-Hart Award. Akoh’s research related to trans fats has had great impact in the area of human nutrition. He is recognized for his exceptional, pacesetting, focused, and innovative contributions to the enzymatic modification of lipids to produce trans-free fats suitable for commercial applications in margarines, spreads, shortening, and baking, and for the development of various infant formula fats to improve infant nutrition and health.


William V. Cruess Award for Excellence in Teaching

Luis Rodriguez-Saona, PhD, The Ohio State University

Luis Rodriguez-Saona is the 2018 recipient of the William V. Cruess Award for Excellence in Teaching. He is a professor in the Food Science and Technology Department at The Ohio State University. Rodriguez-Saona has previously received several other prestigious teaching awards. A leader in his discipline, he integrates experience and emerging trends into his courses to provide his students with an excellent education. His passion extends to leadership building and career preparedness. He inspires and challenges students to push their skills to the next level, making his classes highly popular.

Carl R. Fellers Award

Charles H. Manley, PhD, CFS, Charles H. Manley LLC

Charles Manley has brought honor and recognition to the profession of food science through his distinguished career in the food industry with major contributions in developing principles for food ingredients safety. His many years of dedicated service and leadership to professional and trade organizations, especially the Institute of Food Technologists and the Flavor and Extract Manufacturers Association, have focused on educating and mentoring food scientists in the importance of food ingredient safety principles and regulations.


W.K. Kellogg International Food Security Award and Lectureship

Dominique Bounie, PhD, Lille University, Polytech Lille Graduate School of Engineering, Department of Biological and Food Engineering

Dominique Bounie is the 2018 recipient of the W.K. Kellogg International Food Security Award. Bounie teaches and researches food engineering at the University of Lille in France. His primary focus has been on finding innovative solutions to humanitarian and emergency feeding problems through the application of food science and technology. He has been engaged in many short-term consultancies for UN agencies (World Food Program and the Food and Agriculture Organization), nongovernmental organizations, and private companies. His expertise includes the implementation of quality management systems, the development of nutritious products, the design of low-cost processes dedicated to the local production of emergency and rehabilitation foods and increasing global awareness of the application of food science and technology in humanitarian and emergency feeding. He strongly believes in global networking that enables innovative, multidisciplinary collaborations among academia, private companies, and humanitarian stakeholders for tackling food insecurity at the community level in both nonindustrialized and industrialized countries.


Marcel Loncin Research Prize

Pawan Singh Takhar, PhD, University of Illinois at Urbana-Champaign

Pawan Takhar is the recipient of the 2018 Marcel Loncin Research Prize. Takhar obtained his doctoral degree from Purdue University in 2002 and is currently a professor of Food Engineering in the Department of Food Science and Human Nutrition at the University of Illinois at Urbana-Champaign. He is a worldwide expert on using porous media physics to model multiscale fluid, species, and heat transport processes in foods by coupling them to the quality changes at the polymer scale. His grant proposal is on reducing stress-cracking in food biopolymers undergoing the glass transition using non-fickian porous media modeling.


Stephen S. Chang Award for Lipid or Flavor Science

Devin Peterson, PhD, The Ohio State University

Devin Peterson is the 2018 recipient of the Stephen S. Chang Award for Lipid or Flavor Science. His research efforts focus on characterizing flavor stimuli (gustation, olfaction, chemesthesis), multi-modal flavor interactions, pathways of flavor generation/stability, and mechanisms of flavor delivery. His program is based on a utility-inspired fundamental research platform with an overarching goal to get more from nature, guided by science, to support development of sustainable, nutritious, and healthy foods with higher product acceptability.


Trailblazer Award & Lectureship

Roger Clemens, PhD, CFS, University of Southern California

Roger Clemens is the recipient of the 2018 Trailblazer Award in recognition of his leadership in advancing the science of nutrition and food. Clemens’ research, mentorship, and support of students; presentations at professional society meetings; and contributions to government policy through the U.S. Department of Agriculture 2010 Dietary Guidelines for Americans Committee have increased our understanding of the interactions among food, medicine, and health. In recognition of his leadership, Clemens was elected a fellow of four scientific societies: the Institute of Food Technologists, American College of Nutrition, American Society for Nutrition, and the International Academy of Food Science and Technology.


Bor S. Luh International Award

P. Kumar Mallikarjunan, PhD, University of Minnesota

P. Kumar Mallikarjunan is the recipient of the 2018 Bor S. Luh International Award. He has distinguished himself internationally in research, teaching, and outreach, and is recognized by his peers as an example of success in international programs. Mallikarjunan’s contributions have been largely focused on enhancing the processing and storage of cereals, nuts, fruits, and vegetables, and the development of appropriately scaled technologies for developing countries, especially sub-Saharan African countries (Uganda, Kenya, Tanzania, Malawi, Zambia, Mozambique, Rwanda, Ethiopia, and Ghana). His accomplishments show a balance among technology transfer, understanding issues, and the international exchange of ideas.


Gerhard Haas Achievement Award

Vijay K. Juneja, PhD, CFS, USDA-ARS-Eastern Regional Research Center

Vijay Juneja is the recipient of the 2018 Gerhard J. Haas Award. He is a lead scientist of a predictive microbiology research project at the Eastern Regional Research Center, Agricultural Research Service (ARS), U.S. Department of Agriculture, Wyndmoor, Pa. He received his PhD in food technology and science from the University of Tennessee, Knoxville. Juneja is among the world’s leading authorities in the area of food safety research. He has developed a nationally and internationally recognized research program on foodborne pathogens, with emphasis on microbiological safety of minimally processed foods and predictive microbiology. Juneja frequently organizes educational workshops on microbial modeling, specifically on the use of the ARS Pathogen Modeling Program. He has been the author or co-author of 175 peer-reviewed journal articles and 45 book chapters—including 10 in the Encyclopedia of Food/Meat Microbiology—and is a co-editor of eight books.


Samuel Cate Prescott Award for Research

Barbara Kowalcyk, PhD, The Ohio State University

Barbara Kowalcyk is the recipient of the 2018 Samuel Cate Prescott Award for Research for her outstanding contributions to the food safety community, based on her multidisciplinary expertise in food safety, epidemiology, public health informatics, risk science, regulatory decision making, and public policy.


Research and Development Award

The Innovative Infrared Research and Development Team: Zhongli Pan, Tara H. McHugh, Ragab Gebreil, Chandrasekar Venkitasamy,  and Hamed M. El-Mashad, Western Regional Research Center, U.S. Department of Agriculture, Agricultural Research Service and the University of California, Davis

The Innovative Infrared Research and Development Team is the recipient of the 2018 Research and Development Award for its contributions and accomplishments in innovative research and development and commercial implementation of sustainable infrared heating technologies for improved food healthfulness, quality, and safety while saving energy and water during food processing. The research team comprises Zhongli Pan, Tara H. McHugh, Chandrasekar Venkitasamy, Ragab Gebreil, and Hamed M. El-Mashad.


Sensory and Consumer Sciences Achievement Award

Jacqueline H. Beckley, The Understanding & Insight Group, LLC

Jacqueline Beckley is the recipient of the 2018 Sensory and Consumer Science Achievement Award for her leadership, dedication, and contributions to the field of sensory and consumer sciences. She is an advocate for context-based understanding of people, behaviors, and products. She supports collaborative approaches, whether in knowledge and trend trekking, trade-off analysis, or redefining texture by identifying different types of human mouth behaviors. She has influenced the field with numerous scholarly publications and coaching on four continents


Calvert L. Willey Distinguished Service Award

Patti Pagliuco, Institute of Food Technologists

Patti Pagliuco has been chosen for the 2018 Calvert L. Willey Distinguished Service Award for her 40 years of dedicated leadership and service to IFT members from all walks of life. As a "go-to” person at IFT headquarters, Pagliuco has worked with IFT executive directors as well as volunteer leaders from various sections and divisions, the IFT Student Association, and Phi Tau Sigma, among others. As an exemplary IFT staff member, Pagliuco genuinely cares about IFT members and goes out of her way to assist them. She embodies the volunteer spirit of her former colleague Cal Willey, who would be proud to have her honored with this namesake award for nearly half a century of service to IFT.


Bernard L. Oser Ingredient Safety

Joseph V. Rodricks, PhD, Ramboll Environ US Corporation

Joseph V. Rodricks is the recipient of the 2018 Bernard L. Oser Food Ingredient Safety Award. After a 15-year career at the U.S. Food and Drug Administration, he founded Environ, now a worldwide scientific consultancy. He was a pioneer in the development and application of risk assessment methodologies. He has served on 38 committees of the National Academies, all focused on risk assessment, as well as many committees on food ingredient safety. He has also served on many Institute of Medicine Dietary Reference Intake committees. His text, Calculated Risks, is in wide use.


Gilbert A. Leveille Award & Lectureship

Rui Hai Liu, MD, PhD, Cornell University

Rui Hai Liu has received the 2018 Gilbert A. Leveille Award and Lectureship for his pioneering research in whole foods and the potential health benefits of bioactive compounds in foods. His research has focused on diet and cancer, and the effects of functional foods and bioactive compounds on chronic disease risks. He has published over 185 peer-reviewed articles. He is an IFT Fellow, an IAFoST Fellow, an Agricultural and Food Chemistry Division (AGFD) of American Chemical Society (ACS) Fellow and an American Association for the Advancement of Science Fellow, and an AAAS Fellow.



Congratulations to this year's IFT Achievement Awards recipients.

Click here to view the 2018 Award Celebration

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