Food Communicators Workshop; IFT election results; Remembering John H. Silliker
IFT WORLD
Congratulations to the following individuals who won the 2015 IFT Leadership Election: President-Elect John Coupland; Board of Directors members Pam Coleman, Carolyn Fisher, Jonathan Gray, and Robert McGorrin; and Nominations & Elections Committee members William (Bill) Barrier, Faith Critzer, and Jennifer McEntire. They will take office on Sept. 1, 2015. For full biographies, visit ift.org/election.
The election was held Feb. 17– March 18, 2015. IFT appreciates all of the candidates’ involvement in this election and extends a special thank you to all members who voted.
Slavin wins ASN award
The American Society for Nutrition (ASN) announced that Joanne Slavin was among the recipients of its 2015 Scientist, Clinician, Educator/Mentor, and Young Investigator Awards. Slavin, an IFT professional member and a professor in the Dept. of Food Science and Nutrition at the University of Minnesota, was awarded the W.O. Atwater Lectureship, supported and managed by U.S. Dept. of Agriculture’s Agricultural Research Service (USDA ARS). The W.O. Atwater Lectureship was established in 1968 to honor the memory of Wilbur Olin Atwater and to recognize scientists who have made unique contributions toward improving the diet and nutrition of people around the world.
The lecture, which was given on March 31 at Experimental Biology 2015, was on a scientific trend or policy issue of the lecturer’s choice. An honorarium of $2,000, a medallion, and expenses to attend the meeting are part of the award. Slavin was also recognized in a ceremony on March 29 during the ASN Scientific Sessions and Annual Meeting at Experimental Biology 2015 in Boston.
Waxman receives Turek Scholarship
Congratulations to Sarah Waxman, a junior at Rutgers University and the recipient of the 2015 Evan Turek Memorial Scholarship and Internship sponsored by Mondelēz International. Waxman will receive a $1,000 scholarship and a summer internship at Mondelēz International.
Waxman, who is majoring in food science, nutritional science, and biological sciences, is “honored and thankful for the opportunity that IFT and Mondelēz are providing to allow [her] to balance [her] academic experience with meaningful industry exposure.”
Waxman is excited to be returning to Mondelēz after a great internship experience last summer. She hopes to gain a broader exposure to the overall product development process to allow her to better focus her long-term career objectives. She is also looking forward to attending IFT15, where she will be presenting her research on the use of food colors as intrinsic luminescent sensors of the physical properties in foods.
CFS Prep Course launches in UK
Candidates preparing to take the Certified Food Scientist (CFS) exam can now attend an in-person prep course in the United Kingdom. Campden BRI has been officially licensed to offer IFT’s CFS Prep Course, and the first session will be held June 25–26, 2015. For more information about the UK course, visit bit.ly/CFS_Prep_Course_UK. For more information about other IFT CFS Prep Course options, visit bit.ly/CFS_Prep_Course.
WFFC names IFT members to boards
Women in Flavor & Fragrance Commerce named several IFT members to its 2015 national and regional boards of directors. IFT member Alpa Roman (Flavor & Fragrance Specialties) and Marie Wright (WILD Flavors & Specialty Ingredients) were named to the organization’s general board of directors.
For the Chicago chapter, IFT member Dafne Diez de Medina (Innova Flavors) was named president, IFT professional member Mary Maile (Innova Flavors) was named vice-president, and IFT member Kelli Heinz (Bell Flavors & Fragrances) was named co-secretary. Board members include IFT member Cheryl Schaul Udzielak (Givaudan Flavors) and IFT professional member Karen Van Kampen (PLT Health Solutions). For the Cincinnati chapter, IFT professional member Karen DeWitt (Skidmore Sales and Distributing Co.) was named vice-president and IFT member Carrie Jaeger (Wild Flavors & Specialty Ingredients) was named secretary. Board members include IFT members Carol Nieman (Refined Taste Consulting) and Sheri White (Mane).
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Workshop teaches students how to communicate science
Communicating food science to the media, colleagues, friends, and family members can be a difficult proposition, but for 10 student and new professional members of IFT, the skills they learned during the inaugural CanolaInfo Food Communicators Workshop make facing that challenge a little easier.
The workshop’s 10 participants were selected from a pool of more than 40 applicants based on a combination of videos and a short written narrative discussing how they would describe food science to consumers. “This group of students has a ton of passion and enthusiasm—those are things you can’t teach,” says Mindy Weinstein, director of media relations for IFT and one of the presenters. “What this workshop focused on are the skills needed to effectively communicate food science and technology to the general public and correct misinformation out there.”
During the all-day event, which was held at IFT’s Chicago office on April 16, 2015, the participants learned a variety of communication methods for different types of audiences through media interviews, social media, public speaking, and other opportunities to engage the public. It was an interactive session with speakers, hands-on training, videos, and group discussions.
“The Food Communicators Workshop was an essential learning experience to me as a food science student,” says Matt Teegarden, one of the participants. “As more people are becoming curious and formulating strong opinions about different aspects of food, we need to be comfortable with fielding some tough questions, and this workshop was a huge step forward in that regard.”
“CanolaInfo is very pleased to support the IFT Food Communicators Workshop,” says CanolaInfo program manager Shaunda Durance-Tod. “It was very gratifying to see the excellent response to the workshop, and I’m excited to see what the future will bring with such bright young individuals ready to stand up for the science.”
In Memoriam
John H. Silliker, founder of Silliker Laboratories, the largest independent network of food testing and consulting laboratories in the United States, passed away on March 19, 2015, at the age of 92. A professional member of IFT, Silliker became a microbiologist after learning about and working with Salmonella while a combat engineer in the U.S. Army. Following an honorable discharge, Silliker earned his doctorate in microbiology at the University of Southern California, where he had previously spent three years studying medicine.
After school, he joined Chicago-based Swift and Co., eventually becoming chief microbiologist and associate director of research. Later, while simultaneously working at a hospital, Silliker launched a microbiology consulting business, which proved wildly successful thanks to his experience with Salmonella. In 1967, Silliker rented a 5,000-square-foot lab in Chicago Heights, Ill., and created Silliker Laboratories, which has since become Mérieux NutriSciences. Following his retirement in 1987, Silliker remained involved as a company consultant.
Over the course of his career, Silliker authored more than 80 peer-reviewed publications and served on many scientific committees and groups, including the International Commission on Microbiological Specifications for Foods (ICMSF). His contributions were recognized by organizations that include IFT, the American Academy of Microbiology, NSF International, and International Association for Food Protection.
IFT also notes the passing of the following member: Bruce Manning
Save the Date: IFT15
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 the IFT 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 & 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