Award nominations deadline; Ferree ends run

Nominations deadline for Achievement Awards
If you haven’t already done so, you still have time to nominate a colleague for a 2017 IFT Achievement Award. Nominations will be accepted until Dec. 15, 2016. The awards, which are given annually, recognize members’ outstanding contributions in research, applications, and service.

“It was a true honor to receive [the Cal Willey Award], to be recognized for all the work I have done for IFT and the profession,” says Michele Perchonok, who received the award in 2016. “To be recognized for my accomplishments, but more importantly to really feel like I am appreciated and respected in the work I’ve been doing for IFT, means the world to me.”

IFT will honor the winners with a ceremony held during IFT17 in Las Vegas. Click here to nominate for an Achievement Award. Email [email protected] with any questions.

Fellows nominations now open
The IFT Fellow designation recognizes exemplary professionalism in the field of food science. This honor, which is awarded to just a fraction of a percent of IFT’s membership, is given based on peer recommendations that take into account nominees’ accomplishments in the areas of scholarly advancement, service to the food science and technology profession, inspiration of others to excel in the food science and technology field, primary responsibility for the success of a new food product, and/or improvement of the human condition via food science and technology.

“Being selected an IFT Fellow and recognized for my food safety accomplishments is an incredible honor. It also is humbling to become a member of this group of outstanding food industry professionals, many of whom I’ve admired for years,” says Cathy Cutter, who was elected to the 2016 class of Fellows. “I hope my award also will serve as an inspiration for other IFT members to nominate a colleague. An IFT Fellow is a testament to the organization’s support of outstanding achievements among the membership.”

New Fellows will be honored during a ceremony held during IFT17. Click here to nominate a peer. The deadline to submit nominations is Feb. 1, 2017. Email [email protected] with any questions.

Lund receives IUFoST award
The International Union of Food Science and Technology (IUFoST) presented IFT Past President Daryl Lund with its Lifetime Achievement Award during the 18th World Congress of Food Science and Technology (World Food Congress) in Dublin.

This award is given to honor an individual for preeminence in and contributions to the field of food science and technology over his/her career. The individual will have made significant contributions to scientific knowledge with impact in areas such as the following: food safety; food quality; human nutrition; product, process, and package innovation; food security (availability, accessibility, and affordability); consumer acceptability; communication of food science and technology, regulations, and combinations of the above.

According to IUFoST, Lund has established a global reputation for excellence in food science and technology thanks to his scientific contributions and leadership in a variety of disciplines, extensive international involvement in research and education, and his ability to collaborate across academia, industry, and government. His research in food engineering has produced significant results, and he has published more than 200 articles in scientific journals as well as 25 book chapters and has coauthored two textbooks. He was named one of 26 innovators in Food Engineering magazine’s 75th anniversary edition.

Lund has also served on many government and academic boards and committees, including as a reviewer for the U.S. National Science Foundation, the U.S. National Institutes of Health, the USDA National Institute for Food and Agriculture Research, the U.S. Food and Drug Administration, and several universities.

--- PAGE BREAK ---

Ferree ends food science run
After three days and 75 miles—a new personal record—Bruce Ferree ended his run across the Atacama Desert on Oct. 5 after experiencing what the doctor believed to be a stress fracture in his right foot. The Atacama Crossing, a seven-day, 250-kilometer race across the Chilean desert, features incredibly tough terrain and requires runners to carry all of their supplies. Running across ground he described as resembling frozen broccoli, Ferree felt his foot bend around a rock. “I knew I was in trouble,” he says.

The race doctor pulled Ferree from the run, and he returned to camp for the night, where his fellow runners helped prepare his food and take care of him. Ferree chose to remain in Chile for the remainder of the race to cheer his new friends to the finish and celebrate their accomplishments. “I’m Mr. Positive,” he says. “I look at the positive side. Sixty years [old], and I’ve had one bad day. That’s not too bad. Not bad at all.”

Ferree is currently recovering from the injury, and he plans to continue running casually, though he probably will not embark on another epic race like this one. He definitely plans to participate in the IFT17 Fun Run, “even if I have to walk a bit,” he says.

While he may not have completed his goal of finishing the race, he says he did meet his goal of raising awareness for Feeding Tomorrow scholarships. Ferree hoped to raise $100,000 to fund Feeding Tomorrow scholarships, and he is nearly a quarter of the way there. He plans to continue fundraising and will accept donations through the end of the year. “It’s a good start. I know I want to get more, and I believe I can. I believe we can hit $25,000,” he says.

Ferree, an avid runner and longtime Fun Run supporter, has been raising money through his GoFundMe page since February. To help boost his cause, he spent all day Sunday during IFT16 running on a treadmill to spread awareness of his cause, and he was up bright and early the next day to complete the Fun Run.

To contribute to his cause, visit gofundme.com/foodsciencerun before Dec. 31. Feeding Tomorrow scholarships open Dec. 1. For more information, click here.

AAK taps Fog, Alexander
Anker Fog and Jesse Alexander recently joined AAK USA as business development and marketing analyst and account manager, respectively.

Fog, a member of IFT, will support current business segments by helping develop, manage, and service existing and new value propositions as well as take part in analyzing markets and trends and suggesting activities toward new markets and new business development opportunities. Fog recently earned an MBA with a concentration in entrepreneurial studies from Drexel University and holds a BS in food science from Cornell University. Prior to his MBA studies, Fog worked for Harpoon Brewery and Raytheon Technical Service Co.

Alexander, also a member of IFT, will have responsibility for all sales activities in the Central Region of the United States for non-personal care product lines. Alexander brings with him more than 10 years of food ingredient experience and was most recently with ICOF America. He holds an MBA from Rockhurst University and a BS in biology from The Ohio State University.

“AAK is committed to providing our customers with the highest level of support and innovation in the industry, and one of the ways we do so is by continuing to grow and develop our team of experts,” says Terry Thomas, president of AAK USA. “[This addition] strengthens our ability to deliver value-adding solutions and forward-thinking innovation in codevelopment with our customers.”

Gavin establishes scholarship
IFT member and Certified Food Scientist Jessica Gavin recently created a scholarship program for food science students. The application consists of an essay that asks undergraduate and graduate students how they intend to use their education to find solutions to the food challenges facing humanity. The winner, who will be announced Feb. 1, 2017, will receive a $500 scholarship.

“Whether students realize it or not, what they do impacts our industry and our world,” explains Gavin. “They have a huge influence on making our food even safer, innovating advancements in food technology, educating and communicating with the public about food science, and ensuring that our food system is sustainable. If they don’t step up and don’t think critically about the decisions made, we will step back in progress.”

Gavin, senior research scientist at Nutrilite, a division of Amway, says her career in food science collaborating with others inspired her to launch this program, which is self-funded. “Being in the industry for almost a decade, I’m continually inspired by what bright minds can achieve together to create a robust and respectable global food system collectively,” she says. “I would like to encourage students that they can make a difference with every effort; whether it be big or small, the impact is tremendous. The scholarship represents that encouragement and hope that the future of our food lies in [the ability of] our youth to do great things.”

Gavin says she will select a candidate who has shown an interest and involvement in food science beyond that which is required to earn a degree. “I’m looking to choose someone who is curious, brave, open-minded, hungry to learn, and active in finding ways to influence or advance our industry,” says Gavin. “This could be anything from on-campus research, involvement in student clubs, communicating about food online, volunteering, or even teaching others.”

Essay are due Dec. 15. To learn more and apply, visit jessicagavin.com/scholarship.

--- PAGE BREAK ---

AAK hires Drew
AAK hired Tisa Drew as its senior customer innovation applications specialist. In this role, she will manage customer-driven projects, assist in implementing capabilities at the Innovation Center, and provide comprehensive technical support for customers. Drew, a professional member of IFT, brings more than 20 years of experience in product development, nutrition ,and quality assurance from companies such as BASF, Mondelēz International, and Pepperidge Farm. She holds a BS in chemistry from Syracuse University and an MS in human nutrition from the University of New Haven.

Walker joins 915 Labs
Marcia Walker was recently hired by 915 Labs to lead product development, FDA validation, and analytical and training services.

“We are incredibly excited that Marcia is joining the 915 Lab team. She is a highly respected, seasoned veteran in the novel food processing and preservation space,” says Dave Behringer, chief technology officer. “Her breadth of experience from fundamental science through product development and food safety validation is an incredible addition to 915 Labs.”

A member of IFT, Walker has significant experience with novel food and beverage processing technologies, including high pressure processing. Past roles have included stints at Avomex/Fresherized Foods, where she helped build the retail brand Wholly Guacamole, and at Starbucks, which hired Walker to help establish a new juicery after the company acquired the cold-press juice producer Evolution Fresh. She has a master’s degree in food science and nutrition and a doctorate in food science and technology.

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

Elizabeth Pletsch’s involvement with IFT first started last year at the 2015 Nutrition Division social, when she learned about an opportunity to serve as an IFT Connect lead from the current chairs. “I started there, and it’s been great ever since,” says Pletsch, who is now incoming chair of the division.

“As a volunteer, I was able to see the strong network existing with the Nutrition Division,” says Pletsch, a PhD candidate in food science at Purdue University. “The area of nutrition can cover such a wide range of topics and avenues, and it was great to see how all of those pieces can work together toward a common goal.”

Those pieces include engaging with topics that aren’t her focus; while Pletsch’s research centers on carbohydrates, she says being part of the division has helped her think more broadly and stay up to date on the implications of food science research. Being part of her division has also given Pletsch access to diversity within the field. “It’s been an enriching experience being involved in a part of a group that consists of individuals from all levels and backgrounds—students, professionals, and academics.”

In addition, as a member of multiple divisions, Pletsch has been able to see better ways for divisions to work together. “You learn which issues in specific areas are trending and have the most interest at any given time, and can capitalize on that information,” she says.

While Pletsch recognizes that all new endeavors require time and energy, setting weekly goals for herself was a good way to manage her responsibilities. She encourages IFT members to take advantage of the benefits divisions offer and to do their part to make them better. “Take initiative in going after volunteering opportunities and developing ways to advance the divisions,” she says. “And remember, volunteering is something that you should have fun with too!”

Section Meetings
Central New Jersey

Dec. 13: Dinner meeting. Cranbury, N.J. Click here.

In Memoriam
Craig Hagelin passed away Sept. 14. After graduating from Lehigh University, Hagelin became the second employee of Hagelin & Co., a flavor and fragrance manufacturing business, which he grew to more than 100 employees. He was active in IFT as well as industry associations such as the Essential Oil Assoc., the Fragrance Materials Assoc., and the National Assoc. of Flavors and Food-Ingredient Systems, where he served as president. He was also a founding supporter of charity: water, a nonprofit organization.

Arnold “Bud” Denton passed away Sept. 18. An emeritus professional member of IFT, Denton was the former head of R&D at Campbell Soup, where he worked for more than 30 years. In retirement he was involved in many organizations, including Purdue University, where he served as a mentor for many students in the Dept. of Food Science. Denton received his BS from Purdue University and a doctorate degree in biochemistry from the University of Wisconsin.

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