Stephen S. Chang Award for Lipid or Flavor Science: Michael Eskin $3,000 honorarium and a Steuben crystal sculpture from the Stephen S. Chang Endowment Trust Fund supported by the Taiwan Food Industries

 
Michael EskinMichael Eskin
, Professor and Associate Dean, University of Manitoba, has received the 2012 Stephen S. Chang Award for Lipid or Flavor Science for significant contributions to lipid or flavor science.

Eskin has made significant contributions to the understanding of the quality and stability of edible oils. His work has helped to establish canola oil as an important oil in the world market. He has made significant accomplishments in basic and applied research in lipid science useful to the food industry. He has published extensively in the area of lipid science, made major breakthroughs in research on lipids, and holds two patents. Eskin's contributions to the edible oils market has been recognized by professional associations and the oil industry. He is the co-author and co-editor of 13 books. Eskin was recently selected as the new co-editor of Lipid Technology.