IFT WORLD
Neil H. Mermelstein, Executive Editor of Food Technology magazine, retired in December, and Mary Ellen Kuhn has been named Managing Editor of the magazine.
Mermelstein joined the Institute of Food Technologists staff as Associate Editor in 1971, subsequently becoming Senior Associate Editor, Senior Editor, Editor, and Executive Editor.
With an M.S. degree in chemical engineering and a minor in technical journalism, plus industrial experience, Mermelstein used his technical and editorial skills to provide substantive editing of the magazine’s contents. Additionally, he took on special projects and writing assignments. In 2007, he was named IFT Fellow and became the longest-serving IFT staff member with 36 years of service.
As Managing Editor, Kuhn will assist the editor-in-chief in his leadership of the Food Technology editorial staff, closely monitoring the magazine’s quality and voice, and representing the publication in a variety of capacities.
She has more than 20 years of experience as an editor with food-industry publications. She was most recently editor of Confectioner magazine. Her experience prior to that includes positions with Food Processing, Food Executive, Food Business, and Dairy Foods magazines. Her communications career also includes stints in academic public relations and newspaper reporting.
Plan to attend IFT in New Orleans
IFT’s Annual Meeting & Food ExpoSM will return to New Orleans June 28–July 1, 2008, to enjoy the warm southern hospitality and fabulous food that have made the city one of IFT’s most popular destinations.
Plans are underway to ensure that this year’s event provides even more of the education, interaction, and business development opportunities that attendees have come to expect from IFT. Both new programs and the traditional favorites that have made the Annual Meeting & Food Expo the place for food science and technology professionals will be offered.
This year’s event will feature supplier exhibits showcasing the newest products and technologies; educational sessions; special sessions aligned with this year’s theme, Driving Growth and Sustainability Through Innovation; pre-annual meeting short courses; and the IFT Town Hall Meeting.
Many more events will be scheduled to provide the most up-to-date information about the food industry. Registration opens March 3, 2008. For more information, visit www.ift.org/IFT08.
IFT holds Leadership Elections
The 2008 IFT Leadership Election, which is being conducted electronically, will be held from March 10 to April 10, 2008.
During the election, IFT members can cast their ballots from any Internet-accessible computer worldwide. To vote using the online process, members will visit a secure Web site that contains background information on all of the candidates.
Access will be restricted by a required login, username, and password. Confidential votes will be tabulated automatically by an outside consultant and a report of the results will be issued by IFT shortly after the close of the election.
Election information, bios for the candidates, and tips for voting are available at www.ift.org/election.
Please forward any questions about the slate of candidates or the online elections to Heather Lang, staff liaison to the Nominations and Elections Committee, at [email protected].
Seidel named VP of Sales
Morry Seidel has been named Vice President of Sales for Frutarom USA, North Bergen, N.J.
He began his career in the flavor and fragrance industry with Frutarom Ltd., Haifa, Israel, and was later transferred to Frutarom USA as Business Manager, ultimately becoming Vice President of the company’s Aroma Chemicals and Citrus Specialties Division. He then joined Polarome International, where he served as Global Vice President of Sales. After six years with Polarome, he has returned to Frutarom.
Seidel is a Member of IFT.
Myers named athletics rep
Deland J. Myers, Director of North Dakota State University’s School of Food Systems and Director of the Great Plains Institute of Food Safety, has been named the university’s NCAA faculty athletics representative.
Myers will represent the university at NCAA athletic conferences and compliance meetings and serve as a liaison between the President’s Office and faculty on matters regarding athletics.
A Professional Member of IFT, Myers joined the faculty in August after serving as a professor of food science and human nutrition at Iowa State University.
Rittman appointed Corporate Chef
Paradise Tomato Kitchen, Louisville, Ky., recently named Allison Rittman Corporate Research Chef.
Specializing in culinary ideation and product development, Rittman has been working at the company for five years. She will continue to assist customers with creating menu ideas and concepts.
With more than 16 years of experience in the food industry, Rittman has worked with food manufacturers, fine dining restaurants, and chains. She is one of the first women to become a Certified Research Chef. She received her B.S. degree in biological sciences from the University of Iowa and a culinary arts degree from the Culinary Institute of America.
She is a Member of IFT.
Ward joins J. Reckner
Cindy Ward recently joined J. Reckner Associates Inc., Montgomeryville, Pa., as Senior Vice President. She will share her experience in developing sensory and consumer research programs, leading global technical teams, and forming strategic cross-functional partnerships.
Previously, she was the Global Head of Sensory Science at Givaudan Flavors, where she built a technically advanced sensory and consumer research team composed of 45 scientists across 11 countries.
Ward, a Professional Member of IFT, is also past chair of the IFT Sensory Evaluation Division. She received her Ph.D. in sensory science and product development from the University of Georgia and her B.S. and M.S. degrees in food science from the University of Delaware.
Bruhn joins FDA committee
The Food and Drug Administration recently appointed Christine Bruhn to its Risk Communication Advisory Committee.
Bruhn, a specialist in cooperative extension, Dept. of Food Science & Technology, University of California–Davis, will work with 14 other committee members to counsel FDA on how to strengthen the communication of risks and benefits of FDA-regulated products to the public. FDA formed the committee in June 2007 and received more than 225 nominations for committee positions.
Bruhn’s research at the university focuses on consumer issues in food safety and quality, including consumer attitudes toward new food production methods or processing technologies. She also investigates consumer food handling practices and quantifies food safety concerns.
She is a Professional Member and Fellow of IFT.