The Institute of Food Technologists (IFT) is proud to announce its 2014 Fellows and Achievement Award winners
2014 IFT Achievement Award Winners
IFT Achievement Awards recognize remarkable contributions in research, applications, and service in the food science and technology industry. The roster of 2014 honorees is as follows.
Nicolas Appert Award
C. Patrick Dunne, Ph.D., Retired Senior Advisor in Advanced Processing and Nutritional Biochemistry for the Dept. of Defense Combat Feeding Directorate at the U.S. Army Research Center, has received the 2014 Nicholas Appert Award for his leadership in focused research in advanced food processing that has led to transition to new processing technologies, such as high pressure processing, pulsed electric field processing, and microwave sterilization, to move from laboratory research to industrial adoption and production of improved food products.
Dunne developed several major collaborative, multidisciplinary R&D teams to improve the state of advanced food processing with many achievements linked to the global reach of the IFT Nonthermal Processing Division, which he cofounded in 1998 and led as the first chair. He has helped enhance the science base of IFT through technical leadership in a wide range of activities to reach a broad range of food technologists to become aware of new opportunities in advancing the state of food processing with tangible examples of improved products. He worked directly with academic scientists and military ration producers in the Defense Logistics Agency’s Manufacturing Technology project CORANET to improve the family of packaged shelf-stable rations with extended high-quality shelf lives via advances in packaging, processing, and formulation. Dunne used his perspective as a biochemist to drive implementation of advanced nutrient delivery systems for military rations to meet extra nutritional demands of stressful situations.
Fereidoon Shahidi, Ph.D, University Research Professor in Biochemistry at Memorial University, Canada, and cross-appointed to Biology, Ocean Sciences, and Aquaculture, has received the 2014 Babcock-Hart Award for his outstanding and substantial contributions to lipid science and technology, muscle foods, natural antioxidants, and functional foods.
Shahidi is the author of 740 peer-reviewed journal articles and book chapters, 64 books, and nine patents. He is Editor-in-Chief of the Journal of Functional Foods, Editor of Food Chemistry, editorial/advisory board member of the Journal of Food Science, Journal of Agricultural and Food Chemistry, Journal of Food Science and Human Wellness, Journal of Food Bioscience, and Current Nutrition and Food Science. Shahidi is globally recognized for his contributions to food science and technology, has received numerous awards, and is a most highly cited scholar.
Stephen S. Chang Award for Lipid or Flavor Science
Alejandro Marangoni, Ph.D., Tier 1 Canada Research Chair, University of Guelph, has received the 2014 Stephen S. Chang Award for Lipid or Flavor Science for his significant contribution to lipid science and his fundamental discoveries about the nature of fat crystals that have not only increased understanding of fat crystals but also contributed significantly to enhancing the industrial uses of fats.
Marangoni studies the physical properties of foods, particularly fat crystallization and structure, and has published over 200 refereed research articles, 50 book chapters, nine books, and 20 patents. He is the recipient of many awards, including the 2014 Supelco/Nicholas Pellick and the 2013 Stephen Chang awards from the American Oil Chemists’ Society. Marangoni is the Coeditor-in-Chief of Current Opinion in Food Science and past Editor-in-Chief of Food Research International. He has founded several high technology companies and is the co-recipient of the 2008 Guelph Partners of Innovation Innovator of the Year Award.
William V. Cruess Award
F. Xavier Malcata, Ph.D., Professor, College of Engineering, University of Porto, has received the 2014 William V. Cruess Award for his mastery of process engineering subjects, ability to communicate effectively the principles and practices of food processing, enthusiasm for the field of food engineering as a profession, ability to stimulate students to select a professional career in this field, and capacity to counsel effectively.
Malcata has been teaching several university courses in the food science and technology field since 1988. Besides his direct involvement in establishing the first B.Sc. degree in Portugal, he has designed innovative syllabi and invested in novel learning methods. He has consistently earned some of the highest scores from students on teaching skills, as well as complimentary evaluations highlighting his unique enthusiasm and ability to deliver concepts, rationalize processes, and motivate students. He also contributed to evaluating and improving several degrees, besides writing 10 books covering various aspects of training and strategy and delivering more than 150 invited lectures worldwide. His excellence as an instructor has been previously recognized by Elmer Marth’s Educator Award granted by the International Association of Food Protection.
Carl R. Fellers Award
H. Russell Cross, Ph.D., Head, Texas A&M University Dept. of Animal Science, is the 2014 Carl R. Fellers Award recipient for his outstanding work to improve the field of food science, inspire food engineers and scientists, and provide leadership to IFT and Phi Tau Sigma (ΦΤΣ).
Cross has been published extensively and has given over 200 presentations. He was Administrator of U.S. Dept. of Agriculture’s Food Safety & Inspection Service under Presidents Bush and Clinton. He established and is President of the National Association for the Advancement of Animal Science, charged with lobbying federal funding sources to support animal research at the university level.
Food Technology Industrial Achievement Award
Buhler Barth GMBH has received the 2014 Food Technology Industrial Achievement Award for its research to preserve the hygienic and sanitary quality of foods in order to maintain the highest food safety standards for the sake of the health of the consumer and development of the Controlled Condensation Pasteurization Process (CCP), which was designed specifically to answer requirements to maintain natural quality of raw almonds. The CCP pasteurization technology pasteurizes particulate food items under humid conditions and controlled condensation of steam at the product surface. The CCP pasteurization technology is an impressive example of straightforward technological development in combination with engineering skills on sound physical principles and by strictly observing quality requirements of food products.
W.K. Kellogg International Food Security Award and Lectureship
Olive Yao Li, Ph.D., Assistant Professor, California Polytechnic State University, Pomona, has received the 2014 W.K. Kellogg International Food Security Award and Lectureship for her research work on microencapsulation-based delivery systems that resulted in technology that can serve as a template for effective delivery of micronutrients in sizes comparable with the chosen food vehicles.
With more than 20 years’ experience in research, teaching, and industrial services across the United States, Canada, and China, Li has a good overview of the field of food science and technology and particularly strong expertise in novel ingredient delivery technologies for applications in fortified and functional foods. This international, multidisciplinary background enables her to continue making contributions through current teaching and research and to stay active in various professional activities ranging from scientific program assessments, manuscript reviews, to industrial consultation. Li’s research and teaching represent the best aspects of food processing engineering.