Division scholarship recipients; Wiedmann receives Macy award

IFT announces division scholarship winners
Congratulations to the 2015 Feeding Tomorrow division scholarship winners.

Morgan Meiser received the IFT Food Engineering Division Undergraduate Scholarship, a $1,000 award given to an undergraduate student pursuing a research project focusing on any aspect of food process engineering. Meiser is studying food science at Purdue University, and she says that receiving this scholarship motivates her to continue working hard.

Ifeanyi Nwachukwu was awarded the IFT Food Laws and Regulations Division Graduate Scholarship, a $1,500 prize given to an MS or PhD candidate studying food science with an interest in food laws, regulation, food policy, agriculture policy, or nutrition policy. Nwachukwu, a PhD student in human nutritional sciences at the University of Manitoba, “is fascinated by the way new regulations continue to shape the food industry and hopes to play a key role in the development, teaching, understanding, and implementation of important policies in the food industry in the future.”

Mitchell Z. Mattes received the IFT Sensory and Consumer Sciences Division Silver Celebration MS Scholarship, a $2,000 award given to a first- or second-year graduate student pursuing an MS in sensory and consumer science. Mattes is working toward his MS in food science at the University of Minnesota and is coordinator of the Sensory Center, and his research is focused on better understanding satiety and food palatability.

Trina J. Lapis was awarded the IFT Sensory and Consumer Sciences Division Silver Celebration PhD Degree Scholarship, a $5,000 prize given to a PhD student conducting research focused on food sensory and consumer science. She is a PhD candidate in food science and technology at Oregon State University specializing in sensory science. “It is an honor to be the recipient of this year’s SCSD PhD scholarship,” says Lapis. “I am on the last year of my PhD degree program and I am very excited about the prospect of working and contributing even more to the very dynamic sensory science field.”

Cara Boothroyd was given the IFT Food Microbiology Division Undergraduate Scholarship, a $1,000 award given to an undergraduate student studying food microbiology. “I expect that the knowledge I gain in my undergraduate studies will allow me to make valuable contributions and connections in my postbaccalaureate studies and future career choice,” says Boothroyd, a junior at Pennsylvania State University majoring in food science. “Wherever my career takes me, I hope to put health-related research into practice.”

Claire Zoellner received the IFT Food Microbiology Division Graduate Scholarship, a $1,500 award given to a graduate student studying food microbiology. Zoellner, a second-year PhD student at Cornell University majoring in food science, hopes to pursue a career in the food safety of supply chains. “Through recognition of student achievement, innovation, and curiosity in facing the challenges of today’s food system, you inspire us to be better scientists, consumers, and citizens,” she says.

Jonathan Kershaw was awarded the IFT Nutraceutical and Functional Foods Division Graduate Scholarship, a $1,000 prize available to MS or PhD students intended to encourage research in the field of nutraceuticals and functional foods and contributions to these disciplines. Kershaw, a PhD student at Purdue University studying food science in the foods for health research area, is looking forward to a career where he can use the knowledge of food science and nutrition to help consumers make healthier choices.

Wiedmann receives Macy Award
The Minnesota Section of IFT presented Martin Wiedmann with the 2015 Harold Macy Food and Science Technology Award, which recognizes outstanding food technology transfer or cooperation between scientists. Wiedmann will have the opportunity to address the section members and will receive an honorarium. The award, which was established in 1981, honors Harold Macy, dean emeritus of the University of Minnesota and a founding member of IFT.

Wiedmann, a professional member of IFT and an IFT Fellow, is a professor at Cornell University. His research focuses on farm-to-table food safety and the molecular biology in tracing the transmission of foodborne pathogens within food systems, and his work has accelerated the use of molecular biology and genomics tools in food microbiology and food safety as a way of identifying the source and transmittance of Listeria in food systems. In addition, Wiedmann’s team has published research in more than 270 peer-reviewed publications, which have been cited more than 7,700 times.

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Whitaker wins NSF award
Bob Whitaker received the 2015 NSF International Food Safety Leadership Award for Training and Education. Created in 2004, the Leadership Awards recognize individuals and organizations for real and lasting improvements to food safety. Winners were recognized during the 2015 Food Safety Summit in Baltimore.

According to NSF, Whitaker, a member of IFT, has long served as an advocate for food safety in fresh produce. He is chief scientific officer of the Produce Marketing Association (PMA) and leads its Science and Technology Committee, an industry group that provides strategic guidance to the board of directors on food safety education and policy. He also serves as a liaison, bridging the gap of understanding between government agencies and the produce industry with the goal of finding the best food safety solutions. As a member of the Center for Produce Safety’s board of directors, he helps define research priorities and plan annual research symposiums and has worked to make the organization a respected resource for the fresh produce industry. The National Academy of Sciences (NAS) National Research Council recently appointed him to a new committee that will investigate the impact of genetically engineered crops.

IFT recognizes 50-year members
The following individuals are celebrating their 50th anniversary as members of IFT: Paul Bambara, William Baran, Edward Barrera, Timothy Beard III, Larry Borchert, William Breene, Byron Carlson, John Dale, Richard Dougherty, John Finley, Neil Gabriel, Ryoshiro Hayashi, Roy Hlavacek, Roger Howard, Donald C. Johnson, Michael G. Johnson, Charles Kolar, Terence Lee, M. E. McWilliams, Norman Olson, Armando Pagliaro, Philip Schamberger, Jerry Sloan, Laszlo Somogyi, Jorge Stern, Bruce Stillings, Jurgen Strasser, Clyde Takeguchi, Hector Veloso, Elaine Wedral, Vincent Zehren, and John Ziegler.

IFT thanks these members for their support.

Attend IFT’s Division Networking Reception
IFT invites members to attend the Division Networking Reception at IFT15 in Chicago. It will be held on Monday, July 13, from 4:45 p.m. to 6:15 p.m. in the Grand Lobby at McCormick Place. The event will provide information about year-round volunteer opportunities available within IFT’s 24 divisions, which are free for members to join. Attendees will enjoy complimentary appetizers, and the first 500 to arrive will receive a free drink ticket. Student members are also invited to participate in the #PictureThis contest for a chance to win a $500 travel grant to attend IFT16. Visit ift.org/divisions for more information.

Albin receives Ruth Patrick grant
Congratulations to Molly Albin, the recipient of the inaugural Ruth M. Patrick Travel Grant. Established in 2014 with an endowment from Ruth M. Patrick, the grant is awarded annually to a graduate student pursuing a degree in food science with a focus on education, extension, and outreach, with a particular emphasis on a greater understanding of extension and outreach to the public and fostering the next generation of food scientists.

Albin graduated from the University of Tennessee in May with an MS in food science and technology and will continue on to a doctoral program at North Carolina State University this fall. Her current research interests include food safety education, extension programs, farmers’ markets, and undergraduate food science education. Albin hopes to one day work in academia as an extension specialist and professor.

“I am honored to have received the Ruth M. Patrick travel grant. She defied social norms by becoming a scientist in the 1930s and has since become a role model for future women scientists,” says Albin. “Now being able to attend IFT15, I will present my current research, attend education and poster sessions on current extension and academia efforts, and meet top researchers and educators in the field of food science to further build upon my dream of working in academia.”

Madkins joins ROHA USA
ROHA USA appointed Byron Madkins as vice-president of global color application and R&D. Madkins brings more than 27 years of experience in color development and formulation within a range of food industry sectors, including confectionery, beverage, dairy, and prepared foods.

“My hope is that I can provide additional direction, leadership, and support to further drive and create opportunities for growth for ROHA, and to make these strengths more visible and desirable to the food industry,” says Madkins, a professional member of IFT.

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In Memoriam
Pericles Constantine Markakis passed away on May 3, 2015, at the age of 95. Markakis came to the United States from Greece in 1950 as a Fulbright scholar to the Massachusetts Institute of Technology. After earning an MS and PhD, he spent most of his career as a tenured professor of food chemistry in the Dept. of Food Science and Human Nutrition at Michigan State University. He authored more than 100 scientific articles, as well as books in English, Greek, and Spanish; his research ranged from studying cassava’s potential as a global food source to the role and extraction of natural food colorants. A longtime member of IFT, Markakis joined in 1951 and was named an IFT Fellow in 1991.

IFT also notes the passing of the following members: Stephen Kamberg and Sherry Rae

Section & Division meeting
Chicago
Aug. 18: Golf outing. Lemont, Ill. Contact Lynnda Nelson at 630-916-4960 or [email protected], or visit bit.ly/1RcXIrU.

CDR approves CFS for continuing professional education
The Commission on Dietetic Registration (CDR) approved the Certified Food Scientist (CFS) certification for satisfying the CDR Professional Development Portfolio (PDP) certification activity type criteria for continuing professional education. Effective June 2, 2015, registered dietitian nutritionists (RDNs) and nutrition and dietetics technicians, registered (NDTRs) may obtain continuing professional education credit for the CFS certification completed on or after June 2, 2015. The online PDP guide will be revised to include additional details for the CFS certification. For more information, please email [email protected].

 Register Now for IFT15 and Pre-Event Short Courses
Reserve your spot at IFT15, where more than 23,000 of the world’s top food science and technology professionals will gather in Chicago July 11–14 to learn about the latest trends and innovations in food production.

At IFT’s food expo, the industry’s largest collection of food ingredient, equipment, processing, and packaging suppliers will showcase the latest in global food trends. Attendees will see, touch, and taste innovative products and cutting-edge techniques while interacting with the companies producing them—an experience that keeps two out of three participants returning year after year.

Nearly 100 scientific and applied sessions developed by scientific experts reflect the latest thinking in both the science of food and its applications. Other activities include networking sessions and parties, scientific lectures, and general sessions. In addition, nearly a dozen pre-event short courses cover a range of industry topics. See available courses below and visit bit.ly/IFT15_short_courses for more information.

July 9–11
• Integrating Risk-Based Preventive Controls Into Your HACCP Program

July 10–11
• Certified Food Scientist Prep Course

• Soy: An Enhancer for Nutrition, Innovation, and Sustainability

• Flavor Interactions in Foods

• Food Science for the Non-Food Scientist

• Innovation with Healthier Oils & Grains: Solutions to Meet Changing Policies and Demands

• Labeling Requirements and Implications for Foods Marketed in the U.S.

• Leveraging Consumer Research for Product Claims Substantiation

July 11
• 出口美国食品安全 (presented in Mandarin Chinese)

• Profiting From Traceability

• Strategies to Reduce Sodium: A Collaborative Effort to Bring Together Stakeholders