IFT election results; Getting to know Helen Joyner

IFT announces election results
Congratulations to the following individuals who won the 2016 IFT Leadership Election and will take office on Sept. 1, 2016: President-Elect Cindy Stewart and Board of Directors members Chris Findlay, Sarah Kirkmeyer, Roger Lawrence, and Lauren Shimek.

Due to a vacancy on the current Nominations & Elections Committee, there are two categories of elected committee members—immediate term to fulfill the remaining 18 months of the vacant seat and the annual term of three members to serve the full three-year term. Nominations & Elections Committee members chosen for a full three-year term are Brian Farkas, Carmen L. Gomes, and Hongda Chen; Danielle Robertson will serve the immediate 18-month term.

IFT appreciates all of the candidates’ involvement in this election and extends a special thank you to all members who voted. Click here to read full biographies of the newly elected IFT members.

IFT members become ASN Fellows
The American Society for Nutrition named several IFT members to its 2016 class of Fellows, the highest honor that the organization can bestow. Fellows of the Society are recognized for significant discoveries and distinguished careers in the field of nutrition.

Among the new Fellows are IFT professional member Janet Greger, University of Wisconsin; IFT professional member Jesse Gregory, University of Florida; IFT professional member Guy Johnson, Johnson Nutrition Solutions; IFT member Allen Levine, University of Minnesota; and IFT member Connie Weaver, Purdue University.

Hall of fame inducts Milkowski
Andrew Milkowski was inducted into the Wisconsin Meat Industry Hall of Fame and will be honored in a ceremony May 5. Milkowski, an emeritus professional member of IFT, is an expert on the food safety of processed meats. During his time at Oscar Mayer, where he became a Kraft Foods Fellow, he led the research effort that established the use of lactate, diacetate, and other antimicrobial compounds to prevent growth of Listeria monocytogenes in processed meats, a practice that is now used throughout the industry. He also led an education effort to convince scientists and regulatory agencies that sodium nitrite was not only safe but also an important tool to protect public health. After retiring from Kraft in 2006, Milkowski became an adjunct professor at the University of Wisconsin–Madison, where he had previously received his PhD in biochemistry.

Attend IFT’s Division Networking Reception
Connect with IFT’s divisions and their leaders at the Division Networking Reception at IFT16 in Chicago, which will take place Monday, July 18, from 4:45 p.m. to 6:15 p.m. 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 an open bar and complimentary appetizers and are also invited to participate in a fun visual activity that will reveal the connections between members that IFT divisions can create. Visit ift.org/divisions for more information, and visit addevent.com/?iY92954 to RSVP and add the event to your calendar.

PLT Health Solutions hires Stapleton
Craig Stapleton joined PLT Health Solutions as the company’s director of quality assurance. In this position, he will lead the implementation and ongoing management of quality programs, policies, and strategies that respond to client and industry standards. Stapleton will also contribute to the company’s new PLT360 initiative, a business-wide commitment by PLT Health Solutions to drive customer confidence in ingredients that are safe, of high quality, efficacious, and harvested and manufactured in a sustainable way.

“Craig Stapleton has a track record of leadership, creativity, and success in quality management for food and consumer products—so he understands the needs of our customers,” says Barbara Davis, vice-president, medical and scientific affairs. “We’re excited to have him as a senior member of the PLT team and look forward to introducing him to our customers.”

Stapleton, a member of IFT, brings more than 25 years’ experience in food and consumer quality management to the role.

FONA announces hire, promotion
Manon Daoust, a 30-year industry veteran, recently joined FONA International as vice-president of its Beverage Business Unit, where she will lead strategic planning efforts for the unit and foster growth for the company. Daoust previously worked for the company from 2004 to 2012, serving as senior account executive, business industry manager, and sales director. She is a member of the Institute of Food Technologists and the Canadian Institute of Food Science and Technology.

In addition, Chin-Ping Su was promoted to senior research and innovation scientist. In this role, he will lead research and development for microencapsulation technology and flavor delivery. Su, a member of IFT, earned a BS from National Ilan University in Taiwan and an MS from University of Illinois Urbana-Champaign, both in food science.

Cullen, Nolte receive promotions
Kyowa Hakko USA, a subsidiary of Kyowa Hakko Bio, promoted Leo Cullen to president and chief executive officer. Cullen, a member of IFT, joined the company in 2007 as vice-president of sales and marketing. In 2012, he was named executive vice-president. Cullen has more than 25 years of experience in the pharmaceutical and nutraceutical ingredient businesses.

In addition, the company promoted D. Christopher Nolte to vice-president of nutritional sales. Nolte, a member of IFT, joined the company in 2008 and in 2014 was named director of nutritional sales. He has more than 20 years of nutritional ingredient sales experience.

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Bell hires Schowalter
Jenna Schowalter joined Bell Flavors & Fragrance as manager of sweet applications. Schowalter, an IFT member, comes to Bell from FONA, where she was most recently an account executive and senior applications technologist. She has a BS in food science and human nutrition from the University of Illinois Urbana-Champaign and a Certificate of Professional Cookery from Kendall College.

BI Nutraceuticals promotes Kreienbrink
BI Nutraceuticals promoted Randy Kreienbrink to vice-president of marketing.

“The marketing organization under Randy’s stewardship has established BI as an industry leader from both a mindshare and marquee perspective, and this promotion is extremely well deserved,” says president and CEO George Pontiakos.

Kreienbrink, a professional member of IFT, joined BI in 2012. He previously worked for Brenntag Pacific, New Zealand Dairy Board, Ashland Nutritional, and Nutrahance Ingredients. He is a Certified Food Scientist and serves as an editor for the Southern California Section newsletter.

Getting to Know Helen Joyner
Each month, we meet one of IFT’s valued volunteers.

For Helen Joyner, volunteering with IFT has always been student-focused. She began her involvement through IFTSA, serving as College Bowl Competition chair for three years. Now that she’s out of school and teaching as an assistant professor in the School of Food Science at the University of Idaho, she has continued her volunteering by becoming the faculty advisor for the IFTSA College Bowl team there. In addition, she has worked with a variety of workgroups, including the Teaching and Learning, Hot Topics, and New Professionals workgroups and the Academic Advisory Group, as well as chairing the Education, Extension & Outreach (EEO) Division Undergraduate and Graduate Research Paper Competition.

“As a faculty member, one of my primary responsibilities is to disseminate knowledge to students, peers, and the general public,” says Joyner. “Volunteering with IFT provides an excellent platform for me to share what I know about food science and build opportunities for others to share their own knowledge and continue to learn.”

Joyner also says that being active in IFT is a great way to stay current with industry issues and needs, and she also chooses volunteer work that will help her network for research opportunities. She loves being involved within the EEO Division because of the passion for food science she sees there. “Knowing that there are other people who are passionate about food science education and are eager to learn, share, and try new educational techniques to help students master food science concepts is very encouraging,” she explains. “I really enjoy discussing educational research with my fellow EEO volunteers, as well as what works and what doesn’t in terms of student learning in the classroom.”

Though the amount of time that these volunteer activities require can be daunting, Joyner believes that the benefits of being involved are worth the effort. “I feel that I have a responsibility to give back and ‘pay it forward’ to others, as I’ve been helped by so many people to get to where I am now,” she says. She also employs some strategies that help her find a balance between work, volunteering, and home life. “I try to pick volunteer work that I genuinely enjoy, so it doesn’t feel like work,” she explains. “I also try to take one day a week that I don’t do any work or volunteer duties; it’s a sort of recharge day. Taking time for myself is important too!”

Save the Date: IFT16
Registration is now open for IFT16, where more than 21,000 of the world’s top food science and technology professionals will gather in Chicago July 16­–19 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.

More than 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/IFT16_short_courses for more information.

July 14–16
Preventive Controls for Human Food
(will sell out)

July 15
Excelling as a Manager or Supervisor

July 15–16
Certified Food Scientist Prep Course
Drivers of Liking: Principles and Applications
Flavor Interactions in Foods
Food Science for the Non-Food Scientist
Clean Label Product Innovation
Labeling Requirements and Implications for Foods Marketed in the U.S.
Microencapsulation in Food Applications

July 16
How to Become a Better Communicator

In Memoriam
IFT notes the passing of the following member:
Thomas J. Ulinski

Have some news to share about yourself or another IFT member? Email [email protected].