Nominate for Achievement Awards; Getting to know Faith Critzer
IFT WORLD
Recognize your colleagues’ remarkable contributions in research, applications, and service by nominating them for a 2016 IFT Achievement Award. Given annually, these Achievement Awards honor outstanding individuals, teams, and organizations for their contributions to the profession of food science and technology. This year, awards have been grouped into categories to help members determine which awards are most relevant to their or their colleagues’ disciplines and accomplishments.
“To be recognized with the 2015 Carl R. Fellers Award means more to me personally and professionally than any other recognition I could possibly receive,” says David Green, a professional member and IFT Fellow. “If you are thinking of nominating someone for an IFT award, don’t hesitate; it may just be the one professional recognition they have dedicated an entire lifetime to achieve.”
The deadline to submit nominations is Dec. 1, 2015. IFT will honor the winners with a ceremony held during IFT16 in Chicago. To nominate for an Achievement Award, visit bit.ly/achievement_awards. Email Erin O’Connell ([email protected]) or Kate Dockins ([email protected]) with any questions.
IFSCC appoints new chairs, commissionersIFT recently announced the appointment of Ivette Bassa (Mondelēz International) as chair and Brenda Knapp-Polzin (Cargill) as vice-chair of the International Food Science Certification Commission (IFSCC). IFSCC oversees the governance and policy making of the Certified Food Scientist (CFS) program. Additionally, new commissioners Norma Dawkins (Tuskegee University) and Gaurav Ghai (FDA) were appointed to serve three-year terms on IFSCC.
“I’m excited to begin working with my fellow commissioners as we continue growing the CFS program in the coming year,” says Bassa. “IFSCC represents a wide variety of backgrounds and expertise in food science and technology, and we will work hard to ensure that professionals and their organizations receive recognition for their contributions to the science of food.”
IFT extends special thanks to outgoing chair Douglas Marshall (Eurofins) and fellow outgoing commissioners James Smith (BioFoodTech), Demetris Crum (Kraft Heinz), and Pam Coleman (Biofortis) for their leadership and service on the commission. Visit bit.ly/about_IFSCC to learn more about IFSCC.
IFT15 sessions available online
If you attended IFT15 as a Total Access registrant, you have free access to the IFT15 Session Catalog for one full year. The catalog includes the audio and PowerPoint presentations from the 105 sessions held during the show, including futurist Mike Walsh’s general session, the Women in Science Business Panel, “FutureFood 2050: The Art of Producing a Science-Based Documentary,” and the “Is Big Food, Bad Food?” CEO panel.
If you didn’t attend IFT15 or didn’t register for Total Access, you can still access these sessions. The full catalog costs $199 for members and $99 for students and is the best value. You can also choose to purchase sessions grouped by their scientific track; these bundles cost $75 each for members and $45 each for students. Visit bit.ly/IFT15_online_sessions to access the catalog.
Candidates sought for 2016 Macy Award
The Minnesota Section of IFT is accepting nominations for candidates from all IFT sections for the 2016 Harold Macy Food Science and Technology Award.
The award, established in 1981, is given annually to recognize an outstanding example of food technology transfer or cooperation between scientists or technologists in any two of the following settings: academic, government, and private industry. The purpose of the award is to advance the profession and practice of food technology and to honor Harold Macy, former dean emeritus of the University of Minnesota and a founding member of IFT. The awardee will receive a plaque, $2,500 honorarium, and travel expenses to address the Minnesota Section at the annual Macy Award meeting to be held in Minneapolis–St. Paul.
Nomination forms are available at bit.ly/Macy_Award_nominations. Submit completed forms to Mary K. Schmidl at [email protected] by Jan. 1, 2016.
IFT announces IFTSA Global Summit
From 2–4 p.m. CST on Nov. 10, 2015, the IFT Student Association (IFTSA) will hold its first-ever IFTSA Global Summit, a virtual conference complete with keynote address, interactive breakout sessions, and networking opportunities. During the online event, participants will live chat, post questions, and view live video streams from the convenience of their computer or phone.
After a general opening session and an interactive activity, attendees will choose from a number of breakout sessions, including communicating food science, graduate school around the world, and words of wisdom from a food science leader. The summit will conclude with the keynote address. Visit bit.ly/IFTSA_summit for more information.
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IFT recognizes section volunteers
IFT sections rely on the work of numerous volunteers, some of whom go above and beyond the call of duty. Without the passion and dedication of these volunteers, it would not be possible for IFT sections to promote the food science and technology profession and offer top-notch educational, networking, and technical programs. In light of this, sections are given the opportunity each year to recognize exceptional efforts in volunteerism with Outstanding Section Volunteer designations.
“The reason IFT and IFT section members are involved is to make a difference,” says Bruce Ferree, an IFT professional member and Outstanding Section Volunteer recipient from the Northern California Section. “It takes a lot of effort to manage a volunteer organization like an IFT section. Volunteers do all the work and many times are not recognized. [The] Outstanding Section Volunteer is one method to entice more volunteers and gain more team members [to build] the section.”
Ferree adds that this recognition can also go a long way toward showing an employer that he or she is contributing positively to the organization. James Hulihan, III, an IFT member and Outstanding Section Volunteer from the Philadelphia Section, agrees with that point. “I think that it is rewarding to me and gives my company a lot of visibility!”
“My commitment to my section is unwavering,” adds Hulihan. “I plan on staying heavily involved now and into the future.”
Visit bit.ly/section_recognition to view the 2015 Outstanding Section Volunteers, as well as Sections of Excellence and Sections of Merit for 2014–2015. IFT thanks all section volunteers for their time and enthusiasm.
Learn the basics of food science
Not everyone involved in the food industry is a food scientist—IFT’s membership includes a wide variety of professionals employed in a diverse range of roles, such as marketing, legal, regulatory, and sales. For those who wish to learn more about what their colleagues do, IFT’s upcoming Food Science for the Non-Food Scientist short course will provide a basic framework of the various aspects involved in making food, such as flavor, food chemistry, and sensory evaluation.
The in-person course—one of IFT’s most popular—will be offered Nov. 18–19, 2015, at IFT’s Chicago headquarters. Attendees will receive a comprehensive course book with each of the seven instructors’ presentations, as well as breakfasts, lunches, and a reception with fellow classmates. For more information (including the course agenda) and to register, visit bit.ly/food_science_short_course.
IFT webcasts now free for members
IFT members now have complimentary access to all IFT webcasts, including upcoming live webcasts and the on-demand archive of more than 70 recorded webcasts. Live webcasts provide members with information about timely topics and current industry trends, while on-demand webcasts allow members to increase their food science knowledge according to their own schedule. In addition, members can earn continuing education credits toward recertification for the CFS or other credentials. Visit bit.ly/IFT_learn_online to explore the catalog.
Getting to Know Faith Critzer
Each month, we meet one of IFT’s valued volunteers.
Faith Critzer has been part of the Food Microbiology Division since graduate school, when she served as student liaison. “I really enjoyed getting to work with people that are passionate about food safety in an informal setting,” she recalls.
In the ensuing years, Critzer has continued her involvement in the division, serving as newsletter editor, member-at-large, and chair. She recently became a member of the Nominations & Elections Committee. She has seen a great deal of benefit from these roles, including meeting a variety of new people. “I have met a number of friends, collaborators, and mentors and have benefitted both professionally and personally through these relationships,” says Critzer. “I think that IFT is a unique organization because you can meet such a diverse array of food scientists from different disciplines and get to know them and more about their work.”
An assistant professor in the Dept. of Food Science and Technology at the University of Tennessee, Critzer also serves as safety extension specialist for the state. She attests that her volunteer experiences have helped her develop communication and leadership skills, which she describes as invaluable to her as a young professional. She encourages members to get involved to experience these benefits for themselves.
“I know you may be thinking you don’t know how or you don’t have enough time, but in reality, there are several opportunities to give back that don’t take a tremendous amount of time or commitment on your part but definitely help, such as reviewing abstracts for the annual meeting or judging a student poster competition,” she advises. “Find the division(s) that you have the most passion for and get in touch with their chair. I promise that you will be glad you did!”
Section meeting
Chicago
Nov. 11: Suppliers’ night. Rosemont, Ill. Visit bit.ly/1w6TC8Y.
In Memoriam
IFT notes the passing of the following member: Donald R. Spaulding
Have some news to share about yourself or another IFT member? Email [email protected].