Volunteer Central debuts; Getting to know Paul Cole
IFT WORLD
Cornell names Wiedmann food safety research chairMartin Wiedmann has been appointed as Cornell University’s inaugural Food Safety Research chair, a professorship endowed by the George Gellert family. Wiedmann’s appointment, which has a five-year renewable term, was chosen by the university’s board of trustees with input from the donor.
In this position, Wiedmann, a professional member of IFT, will examine farm-to-table approaches to improving food safety with a focus on how emerging genomics tools can be applied to food safety issues. His research group studies Listeria monocytogenes, and Wiedmann says that “research on Listeria is essential to help industry develop and implement better and more effective strategies to control this pathogen,” and that this research “also provides better tools and knowledge that help regulatory and public health agencies to prevent Listeria monocytogenes contamination, develop science-based policies, and to better and more rapidly detect listeriosis outbreaks.”
Wiedmann’s team has collaborated with state and federal agencies on several projects relating to L. monocytogenes, including working on basic biology and genomics to developing subtyping methods related to how L. monocytogenes is transmitted within the food system, which he believes has impacted the improved control of the pathogen. “Our challenge today is to build on our successes in some commodities (for example, RTE meat processing),” he says, “and provide all relevant segments of the food industry with the knowledge and tools needed to make continuous improvements in control of this pathogen.”
Wiedmann completed his graduate studies at Cornell, earning his PhD in 1997, and he has been on the faculty there since 1999. His team also studies Salmonella, Shiga toxin–producing E. coli (STEC), and Bacillus cereus.
IFT launches Volunteer Central
IFT recently introduced a new webpage that will serve as the hub for IFT-related volunteer opportunities. “Volunteer with IFT,” which can be found under the “About Us” tab of IFT’s website, consolidates the volunteer opportunities currently available to members. Within the “Volunteer Central” portion of the page, members can view a list of which committees and groups are currently looking for volunteers. Clicking on these options reveals more information about each opportunity, including the purpose and description of the role, the time commitment associated with it, and any other requirements that may apply, such as traveling to Chicago for group meetings. Members can then apply for a role directly from the site after completing a brief questionnaire.
To learn more, visit ift.org/about-us/volunteer.aspx, and be sure to check back often, as more opportunities will be posted regularly. Please contact IFT Director of Volunteer Leadership Development & Recognition Kate Dockins with any questions by emailing [email protected].
IFT comments on research PPPs
In December 2014, leaders from several food safety, nutrition, and health societies and food industry associations—including IFT—joined representatives from U.S. federal agencies NIFA, the USDA Agricultural Research Service, the National Institutes of Health, Centers for Disease Control, and the U.S. Food and Drug Administration in Washington, D.C., to discuss guiding principles for public-private partnerships (PPPs) for food and nutrition research.
In June, the American Society for Nutrition published a report about the meeting’s discussion in the American Journal of Clinical Nutrition, and IFT President Mary Ellen Camire and Past President Janet Collins commented on this report in In the July issue of the Journal of Food Science. Their response emphasized the importance of agencies and associations working together to engage in research projects and sought to combat the perception that this kind of cooperative work benefits “big food” at the expense of the public. It also provided guiding principles established during the December meeting in order to encourage the formation of new PPPs. Visit bit.ly/JFS_PPP_editorial to read the response in its entirety and view the guiding principles.
Feeding Tomorrow awards scholarships
Congratulations to the 2014– 2015 Feeding Tomorrow scholarship recipients. Since 1985, Feeding Tomorrow has awarded more than 4,000 scholarships to food science students to support their education and foster future innovations.
“Thank you so much for making this scholarship possible for aspiring food science students,” says Federica Ranelli, a sophomore at University of Wisconsin–Madison. “The aid that this scholarship provides gives me the financial flexibility to pursue internships abroad or study abroad in the future. Thank you for investing in the future of the food industry.”
Visit bit.ly/Feeding_Tomorrow_scholarships to view all of this year’s recipients.
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Food Technology, FutureFood 2050 receive EXCEL Awards
Association Media & Publishing recognized two IFT publications at its 35th Annual EXCEL Awards Gala on June 15, 2015. These awards celebrate excellence and leadership in nonprofit association media, publishing, marketing, and communications.
Food Technology received a silver award in the Magazine Cover Mixed-Media category for the October 2014 cover, pictured here. FutureFood 2050, the IFT initiative that investigates how we will be able to feed 9 billion people by 2050, won a bronze award for Editorial Excellence in the Web Publishing category.
Jerry Bowman, IFT’s vice-president of communications, accepted the awards. “Each month, the Food Technology magazine cover sets the tone for each issue and ultimately attracts readers to our editorial content,” he says. “Being recognized by Association Media & Publishing with a silver EXCEL award is a great tribute to our publications team.”
Gutkowski joins MGP
MGP Ingredients appointed Sarah Gutkowski to the role of baking application scientist. In this position, she will develop formulations with MGP’s protein and starches for existing and future customer applications, as well as conduct lab experiments on new ingredients.
“I look forward to Sarah working alongside our sales and marketing teams to bring new concepts and applications to the marketplace,” says Mike Buttshaw, vice-president of ingredient sales and marketing. “Sarah will be an integral part of our expanded go-to market platform and will quickly have a very positive impact for our customers.”
A student member of IFT and Feeding Tomorrow scholarship winner, Gutkowski received a BS in food science from the University of Minnesota and recently earned her MS in grain science and carbohydrate polymers at Kansas State University. As a graduate research assistant, she conducted analysis tests on starch ingredients, and in her previous role as a food science intern for MOM Brands, she formulated ready-to-eat cereals and worked with flavor and ingredient companies to increase the nutritional value of cereal products.
NACMCF appoints IFT members
Several IFT members were recently appointed to the Committee on Microbiological Criteria for Foods (NACMCF) for the 2015–2017 term. They are Gary Acuff, Texas A&M University; Vanessa Coffman, consumer representative; Laurie Post, Mars Global Chocolate; and John Ruby, JBS USA.
In addition, the following IFT members are returning members of the committee: Arun Bhunia, Purdue University, Dept. of Food Science; Richard Linton, North Carolina State University, College of Agriculture and Life Sciences; Peter Muriana, Oklahoma State University, Animal Science Dept.; Ruth Petran, Ecolab; and Jennifer Quinlan, Drexel University, Dept. of Nutrition Sciences.
NACMCF was established in 1988 by the U.S. Dept. of Agriculture, U.S. Dept. of Health and Human Services, U.S. Dept. of Commerce, and U.S. Dept. of Defense to provide scientific advice on public health issues related to safety of the country’s food supply. “NACMCF members offer invaluable insights on food safety issues,” says Agriculture Secretary Tom Vilsack. “These individuals will be instrumental in protecting our nation’s food supply.”
IFT announces Protein Division
IFT is pleased to announce the establishment of its newest division, the Protein Division. One of 24 divisions, the Protein Division will address all aspects of the science and technology of plant-based, muscle- based, and alternative proteins, including nutritional aspects, processing, protein interactions, satiety, and functional properties.
The 2015–2016 chair is Stacy Pyett, and the other founding members are Erika Bakota, Erika Smith, Clyde Don, Anand Mohan, and Denise Skonberg. To learn more about the division, visit IFT’s website at bit.ly/protein_division or join the group on IFT Connect at bit.ly/IFTConnect_protein.
Correction
In its June issue, Food Technology mistakenly said Pericles Markakis received his PhD from the Massachusetts Institute of Technology; he actually received it from the University of Massachusetts. We regret the error.
Have some news to share about yourself or another IFT member? Email [email protected].
Getting to Know Paul ColeEach month, we meet one of IFT’s valued volunteers.
Paul Cole has been volunteering with IFT since his undergraduate days at Washington State University, where all students were encouraged to join the Food Science Club. “We raised funds by selling flavored nacho cheese dip that we made in the WSU Creamery. It was a good time!” he recalls. “We also held raffles at the local Lewis & Clark IFT (LCIFT) Section meetings that we attended.” During his time as a graduate student at University of California, Davis, Cole was active in the UC Davis Food Tech Club, then became an active member of the Northern California and Puget Sound (PSIFT) IFT Sections after graduation.
Since then, Cole has held a range of volunteer positions within IFT. He is the immediate past chair of the Nominations & Elections Committee, and he has also served as Western Regional Meeting chair, Western Regional counselor, PSIFT chair, PSIFT member at large, PSIFT and LCIFT Golf Committee chair, on the PSIFT Scholarship Committee, and as PSIFT listserve manager and webmaster.
Cole, an account executive for Bell Flavors & Fragrances, believes that his volunteer experience has directly contributed to his professional success. “As a salesperson, networking and building relationships are essential for success,” he says. “My active participation in IFT has been a great way to meet fellow food scientists in my area.”
He encourages other members to follow his lead and find a way to contribute to IFT. “Do it. Show up to a local meeting and ask someone on the executive committee about volunteering opportunities,” he advises. “They will be thrilled.”
Section & Division meetings
Longhorn
Sept. 24: Suppliers’ night. Frisco, Texas. Email Greg Hanks at [email protected] or Donna Henry at [email protected], or visit bit.ly/1AOOyx6.
In Memoriam
IFT notes the passing of the following members: Justin Chilcoat and John Cunningham