IFT, CIFST launch joint membership program; Getting to know Henrietta Sameke

IFT presents candidates for Leadership Election
IFT announces the candidates for the 2017 Leadership Election. The candidates for president-elect are Hamed Faridi and Michele Perchonok. The candidates for members of the board of directors are Bryson Bolton, Christopher Daubert, Chris Downs, Federico Harte, Vickie Kloeris, Soo-Yeun Lee, and Gunnar Sigge. IFT’s voting membership elects one member for president-elect and four members for the board of directors.

The election will be held Jan. 31–March 2. Please forward any questions about the slate of candidates, petition process, or the online elections to Kate Dockins, staff liaison to the Nominations & Elections Committee, at [email protected]. Click here for more information.

IFT, CIFST launch joint membership program
To help meet the needs of today’s food science and technology professionals, IFT has partnered with the Canadian Institute of Food Science and Technology (CIFST) to create a joint membership program. Open to food sector professionals based in Canada, individuals who participate in this program will have expanded member benefits that they can use to stay current on the latest developments in the science of food. Click here to learn more about the IFT/CIFST joint membership program.

Nominations deadline for IFT Fellows
If you haven’t already done so, you still have time to nominate a colleague to become a 2017 IFT Fellow. Nominations will be accepted until Feb. 1.

The IFT Fellow designation recognizes exemplary professionalism in the field of food science. This honor, which is awarded to a 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 elected as IFT Fellow has been one of the highest points in my life,” says Fatemeh Malekian, who became a Fellow in 2016.

New Fellows will be honored during a ceremony held at IFT17. Click here to nominate a peer. Email [email protected] with any questions.

JFSE announces third video contest
The Journal of Food Science Education opened its third annual Food Science in Action video contest with a theme of “Food Science Investigation.” Applicants should submit a one- to five-minute video of a fact-based investigation to solve a “mystery” about food or food science for a chance to win $1,000 for first place, $500 for second, and $250 for third. The deadline for submissions is April 10, 2017. Click here for more information.

FONA announces hire, promotions
FONA International recently promoted several IFT members and hired another. Alex Aja joined the company as an account executive trainee; he recently graduated from Belmont University with a BBA in entrepreneurship. Jason Mittelheuser was promoted to scientist in the Beverage division, where he will lead key project activities. Adam Schowalter became an apprentice flavorist; he has been with FONA since 2008 and will continue to foster partnerships with FONA’s customers.

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

For Henrietta Sameke, being selected as the United Kingdom representative for the 2014 Lead 360 (now Emerging Leaders Network) “was a life-changing experience and an invaluable stepping stone for [her] career.” In addition to meeting talented new professionals from around the world, Sameke, technical policy adviser at the British Meat Processors Assoc., also gained practical insights from her time on the IFT food expo floor and in scientific sessions.

Following the 2014 annual meeting, she became active in the IFT British Section, stepping out of her comfort zone to nominate herself for honorary secretary. Sameke credits this work with furthering her professional development and recognition, as she has been able to work with different people within the industry. She also has enjoyed helping create local events, such as the wine tasting the British Section recently held. “I was involved in its planning so it made me appreciate all the work that goes on behind the scenes to ensure that an event runs smoothly. It was also very enjoyable learning about the science of wine in a social setting,” she reflects.

While Sameke was initially concerned about the time required for volunteering, she has not found it to be a challenge even during her busiest periods. “Time management and prioritization are the most effective strategies that I use in balancing my commitments,” she says. She encourages all members to find a way to get involved, noting that “the industry needs us all no matter how much experience we have as we will always have some level of expertise in something! It’s a great way to keep learning and to network with like-minded individuals in the industry.”

In Memoriam
Bob J. Dull passed away Sept. 25, 2016. Dull, an IFT member and Certified Food Scientist, spent his career in research and development, including roles at Dole, Balchem, and ConAgra. He graduated from Pennsylvania State University with a BS in biochemistry and MS in food science and received his PhD in toxicology and food chemistry from Cornell University.

Gerard Bard passed away in November 2016. An emeritus professional member of IFT, Bard joined IFT in 1952. He was a recruiter and worked with the IFT Employment Committee in the 1990s.

IFT also notes the passing of the following member: Cyril E. Cunningham

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