Nicolas Appert Award
Stephen Taylor, PhD, received the 2015 Nicolas Appert Award for his comprehensive investigative work on food allergens, which includes their detection, the determination of threshold doses, the implementation of risk assessment approaches, and effects of food processing on allergens and their detection.
David J. McClements, PhD, received his PhD in food science in 1989 at the University of Leeds in the United Kingdom. He did his postdoctoral research at the University of Leeds, University of California, Davis, and University College Cork in Ireland. He has authored or coauthored four books, edited or coedited six books, published more than 600 scientific articles in peer-reviewed journals (with an H-index of 70), published more than 50 book chapters, and has three patents. He has previously received awards from the American Chemical Society, the American Oil Chemists’ Society, the Society of Chemical Industry, the Institute of Food Technologists, and the University of Massachusetts in recognition of his scientific achievements.
William V. Cruess Award for Excellence in Teaching
Gabriel Keith Harris, PhD, received the 2015 William V. Cruess Award for Excellence in Teaching for his demonstration of knowledge, creativity, and enthusiasm in the field of food science and technology. He wishes to thank his family, friends, students, and colleagues for their advice, generosity, and inspiration. He especially wishes to thank his wife, Claudia, and his children, Jimmy, Carolina, and Santiago, for the love and support they provide every day.
Carl R. Fellers Award
David Patrick Green, PhD, received the 2015 Carl R. Fellers Award for his longstanding dedication to enhancing the profession of food science. Green is a professor and the department extension leader in the Dept. of Food, Bioprocessing & Nutrition Sciences at North Carolina State University. He served as director of the Center for Marine Sciences and Technology and chair of IFT’s Aquatic Food Products Division. Green is known worldwide for his innovative outreach programs and for bringing recognition to food science.
Food Technology Industrial Achievement Award
Aseptia Inc. & North Carolina State University Department of Food, Bioprocessing and Nutrition Sciences, received the 2015 Food Technology Industrial Achievement Award for the development and commercialization of a new generation of shelf-stable products using microwave-assisted aseptic processing. The partnered business and academic team achieved a revolutionary aseptic preservation system with nutrient, flavor, and quality retention for shelf-stable products and introduced items that included soups, purees, and smoothies to the U.S. market with significant success.
Industrial Scientist Award
Pablo Coronel, PhD, received the Industrial Scientist Award for his pioneering work in the understanding and development of processes for pasteurization and sterilization of foods using continuous-flow microwave heating. Coronel’s research has allowed the development of advanced preservation processes, including aseptic packaging, with regulatory acceptance and commercial introduction. This groundbreaking technology has resulted in shelf-stable foods with superior nutrient and flavor retention developed by Aseptia. Coronel is considered the leading world expert in this unique field.
WK Kellogg International Food Security Award and Lectureship
Octavio Paredes-López, PhD, DSc, received the 2015 W.K. Kellogg International Food Security Award for his research in improving access to and safety of nutritious food, notably prickly pear, common beans, amaranth, and maize flour, in the poorest areas of Mexico, as well as his leadership in training students and scientists in Mexico, Latin America, and the Caribbean. He has also created regional networks for food science training.
Bor S. Luh International Award
Joe Regenstein, PhD, received the 2015 Bor S. Luh International Award for his outstanding contribution to the Cornell Kosher and Halal Food Initiative, a unique program that provides significant help to the food industry in providing kosher and halal foods to consumers worldwide. In addition, Regenstein offers expertise in the areas of animal welfare, fish, and poultry by-products processing optimization, which have had major impacts on the food industry.
Samuel Cate Prescott Award for Research
Julie Goddard, PhD, assistant professor of food science at the University of Massachusetts Amherst, received the 2015 Samuel Cate Prescott Award for Research for developing an outstanding research program focused on modifying the surface chemistry of food contact materials to improve the quality, safety, and sustainability of the food supply.
Research and Development Award
Ahmed E. Yousef, PhD, professor of food science and technology at The Ohio State University, received the 2015 Research and Development Award for his research program that enhances food safety and human health, particularly the development of methods to decontaminate shell eggs to possibly eliminate the transmission of salmonellosis and the discovery of novel antimicrobial agents as potential food preservatives.
Sensory and Consumer Sciences Achievement Award
Hildegarde Heymann, PhD, received the 2015 Sensory and Consumer Sciences Achievement Award for her significant impact and contributions to the field of sensory science. She has advanced the methodology of sensometrics and application of multivariate statistical analyses in sensory science. Additionally, she has done sensory-chemical characterization of wines and foods, which led to greater understanding of flavor chemistry. She also has demonstrated a great dedication to teaching and student development.
Myron Solberg Award
Mickey Parish, PhD, received the 2015 IFT Myron Solberg Award for his outstanding development and leadership of cooperative activities among industry, academic, and government organizations. Parish’s numerous collaborations include relationships between the U.S. Dept. of Agriculture, the Food and Drug Administration, the International Life Sciences Institute, industry, and universities.
Elizabeth Fleming Stier Award
Kenneth Marsh, PhD, CPP, CFS, has received the 2015 Elizabeth Fleming Stier Award in recognition of his efforts toward reducing world hunger through application of food technology principles including preservation, packaging, and transportation. He, with other food technologists and delegates of World Food Congresses, pioneered reducing food losses when most efforts focused on agricultural production. His commitment represents the best of what scientists can contribute to humanitarian efforts and exemplifies the dream of Dr. Stier.
Calvert L. Willey Distinguished Service Award
Bruce Ferree, CFS, received the 2015 Calvert L. Willey Award for his outstanding, enthusiastic, and unique volunteer leadership to IFT for 34 years. Ferree is a noted educator, motivator, and author on quality and food safety. His exceptional support of the IFTSA as the top fundraiser for nine straight years is in addition to substantial contributions to IFT, including chairing 18 committees, task forces, or award juries, as well as two IFT sections.
Gilbert A. Leveille Award and Lectureship
Theodore P. Labuza, PhD
*Joint award in partnership with the American Society of Nutrition to be presented at the ASN Scientific Sessions & Annual Meeting
Trailblazer Award and Lectureship
Gilbert A. Leveille, PhD, CFS
*Joint award in partnership with the Academy of Nutrition & Dietetics to be presented at the AND Food & Nutrition Conference & Expo