Celebrating 75 Years of IFT Achievers

The Institute of Food Technologists is celebrating the many accomplishments of food scientists, the advancements we have made in food technology, and ultimately the improvements made in the lives of millions of people as we celebrate our 75th anniversary. Undoubtedly, one of the most important of those scientific advancements in the last 75 years is aseptic processing.

We celebrate the innovations of IFT Past President Dr. Phil Nelson, Purdue University Professor Emeritus, who won the 2007 World Food Prize for his innovations in large-scale storage and transportation of fresh fruit and vegetables using bulk aseptic processing and packaging. His research in the 1970s led to the ability to preserve perishable food at ambient temperatures in large carbon steel tanks by coating storage tanks with epoxy resin and sterilizing valves and filters. Large quantities of pathogen-free food could be stored and transported to plants around the world for final processing and packaging. Nelson was president of IFT from 2001–2002. He earned four IFT awards for his work. He received the Food Technology Industrial Achievement Award in 1976, and he was named an IFT Fellow in 1980. In 1995, he accepted the Nicholas Appert Award, which is IFT’s highest honor and is given annually to a member for preeminence in and contributions to the field of food science and technology. And in 2005, Nelson was given the Carl R. Fellers Award, which is awarded to members of IFT who are also members of Phi Tau Sigma, the honorary society of food science and technology, who have brought honor and recognition to the profession through a distinguished career displaying exemplary leadership, service, and communication skills that enhance the effectiveness of all food scientists in serving society.

At Purdue University, Dr. Nelson spent decades inspiring many bright young students to become food scientists, and ensuring a strong future for development of advancements in our profession. In a new video on the IFT website, Dr. Nelson talks about thermal processing using aseptic techniques and the importance of other food science developments in feeding the world’s population. You’ll find it on the 75th Anniversary page in the “About Us” section on IFT’s website at www.ift.org/75.

As we celebrate our 75th anniversary, the “About Us” section will be filled with historic information as well as real-time sharing from many of our colleagues and friends. For example, you’ll find an interactive timeline that highlights major milestones in IFT’s 75-year history. You’ll find pivotal events, videos, and photos on the animated timeline that mark important dates such as the publication of the first issue of Food Technology, the creation of the Journal of Food Science (originally Food Research), and the first IFT Annual Meeting and Food Expo^®.

We’re asking all IFT members to share their own stories and professional accomplishments. On March 21, 2014, IFT and Feeding Tomorrow, the Foundation of IFT, will celebrate “I Heart Food Science Day” and encourage food science professionals to upload videos showing what it’s like to be a food scientist and what inspired them to join the profession. Members of IFT are creating short videos showing their research, their labs, their daily routines, why they love food science, and why it matters. We want to show the world why we love our work and how we’re making a difference.

We’re creating a virtual video scrapbook that serves as a living history of food science and the important work that food scientists do every day. You can find out more about “I Heart Food Science Day” and watch these videos at www.IFT.org/IHeartFoodScience. A video compilation of these stories will be showcased at the Opening General Session at the IFT Annual Meeting & Food Expo this summer in New Orleans.

Member involvement in these activities is critical to their success. We each have the chance to take this celebration personally, to take it to heart. Each of us has a unique perspective on our roles as food scientists and technologists, and we encourage you to share yours. What makes the work that you do unique? How does that important work help improve our profession in the future? I know that my story and path hold unique pieces, which I love to share, but more than that I know that I would love to hear yours! Please get creative and put your thoughts, ideas, and perspectives to work. Let’s make this amazing 75th anniversary a celebration of our profession and also, very importantly, of each of us as unique professionals. I’m looking forward to seeing all of you in New Orleans and celebrating our 75th anniversary in person.

Janet E. Collins, Ph.D., R.D., CFS,
IFT President, 2013–14
DuPont Corporate Regulatory Affairs
[email protected]