IUFoST presents McClements, Hatzakis with awards
The International Union of Food Science and Technology (IUFoST) has presented David Julian McClements with the Lifetime Achievement Award and Emmanuel Hatzakis with the Young Scientist Award, at the recent Fi Europe Innovation Awards ceremony in Frankfurt, Germany.
The International Union of Food Science and Technology (IUFoST) has presented David Julian McClements with the Lifetime Achievement Award and Emmanuel Hatzakis with the Young Scientist Award, at the recent Fi Europe Innovation Awards ceremony in Frankfurt, Germany.
The IUFoST Lifetime Achievement Award honors an individual for pre-eminence in and contributions to the field of food science and technology over his or her career. As a professor in the Dept. of Food Science at the University of Massachusetts, McClements specializes in the areas of food biopolymers, colloids, and on the development of food-based structured delivery systems for bioactive components. He received his PhD in food science from the University of Leeds in ultrasonic spectrometry and then he did post-doctoral research at the University of Leeds, University of California – Davis, and the University College Cork.
He has written and contributed to many industry books, published more than 800 scientific articles in peer-reviewed journals, and has 12 patents. His research has been funded by grants from the U.S. Dept. of Agriculture (USDA), National Science Foundation, U.S. Dept. of Commerce, NASA, and the food industry. McClements is an IFT Fellow and member. In addition, he was the 1999 recipient of IFT’s Samuel Cate Prescott Award, the 2007 Research and Development Award, the 2010 Marcel Loncin Research Prize, and the 2015 Babcock-Hart Award.
The IUFoST Young Scientist Award recognizes an individual in the initial phases of her or his career for the potential to make outstanding scientific contributions to the field of food science and technology and the potential for future scientific leadership. Hatzakis’ research interests include applications of Nuclear Magnetic Resonance (NMR) spectroscopy in food science and nutrition. He obtained his BS in chemistry in 2000, MS in organic chemistry in 2004, and PhD in food analysis in 2007, all from the University of Crete in Greece. In August 2016, he joined the Dept. of Food Science and Technology at The Ohio State University as assistant professor.
Hatzakis has published 29 articles in peer-reviewed journals, has authored one book chapter, and, together with colleagues, has developed one patent to date. He has also been successful in producing food products from food waste, such as AvoColor—a natural food color additive in the yellow-red spectrum extracted from avocado seeds. Hatzakis has also developed novel NMR methodologies for the evaluation and quality assessment of edible oils and fish oil supplements. Hatzakis is a member of IFT and recipient of the 2017 Samuel Cate Prescott Award.