Charles Onwulata Chosen as IFT Fellow

May 6, 2010


Mindy Weinstein

Charles Onwulata Chosen as IFT Fellow

Chicago, IL- Charles Onwulata, Lead Scientist, U.S. Department of Agriculture’s Agricultural Research Service was elected Institute of Food Technologists (IFT) Fellow in 2010 for outstanding research in the areas of extrusion processing, microencapsulation and food structuring, leading to successful commercialized texturized whey products.

Fellow is a unique professional distinction conferred on individuals with outstanding and extraordinary qualifications and experience for their contributions to the food science and technology field. The nominee must have been an IFT Member for 15 years and a Professional Member at the time of nomination. The 15-year member requirement may be waived by the Fellows Jury for those nominees who have spent all or a portion of their careers outside the United States.

Onwulata has contributed significant knowledge to the area of dairy product process development, engineering encapsulation processes using milk-fat to produce shelf-stable powdered ingredients and conducting research on reduced-lactose products for lactose-intolerant consumers. He has developed healthy snacks and emergency feeding no-cooking-needed corn soy blends for overseas distribution through the USAID Food-for-Peace program. Onwulata has collaborated with international organizations to create nutrient-fortified snack products for low-income consumers in countries such as Brazil, and is currently working with scientists at the Ghana Council for Food Science and Industrial Research to develop nutritious products using plantains and cowpeas. He has also organized outreach teams of USDA scientists to visit Philadelphia area inner city schools for career days as well as facilitated the transfer of science equipment to these schools.

IFT has conferred the Fellow designation on a select number of Professional Members every year since 1970. A complete list of Fellows can be found on the IFT Web site at: