Institute of Food Technologists Announces 2013 Achievement Awards at the Annual Meeting and Food Expo in Chicago

July 17, 2013

CHICAGO—The Institute of Food Technologists (IFT) today announced their 2013 Achievement Award recipients at the 2013 IFT Annual Meeting and Food Expo®. IFT recognizes the many accomplishments that individuals and organizations have made to advance food science and the food industry and to help provide safe, affordable, and nutritious foods to the world. The IFT Achievement Awards recognize team members or an individual for remarkable contributions in research, applications, and service in the food science and technology industry.

W.K. Kellogg International Food Security Award

To honor an IFT member working in academics, research institutes or the government, regardless of geographic origin, whose outstanding efforts result in one or more of the following: (1) Enabling and increasing access to nutritious food in non-industrialized countries; (2) Developing emerging technologies and/or research that addresses non-industrialized countries food needs, food safety, and food security; and/or (3) Contributing toward the technological development in one or more local food industries to help foster economic development in non-industrialized countries.

  • Anna Resurreccion, PhD, CFS, Retired Distinguished Research Professor of the University of Georgia, and currently President of the RSR International Group, LLC, has received the 2013 W.K. Kellogg Award for developing an exceptionally creative research program for measuring and quantifying consumer preferences and sensory quality of food, and using this to design, develop and optimize value-added food products that deliver nutrition and health benefits to populations in non-industrialized countries globally.

Babcock-Hart Award

To honor an IFT member who has attained distinction by contributions to food technology which have resulted in improved public health through nutrition or more nutritious food.

  • Richard Mattes, PhD, Distinguished Professor of Nutrition Science at Purdue University, Adjunct Associate Professor of Medicine at the Indiana University School of Medicine, received the 2013 Babcock-Hart Award for his work in expanding our understanding of oral fat detection, appetite regulation and health effects of nut consumption.

Research and Development Award

To honor an IFT member or team of members who have made a recent, significant research and development contribution to the understanding of food science, food technology, or nutrition. 

  • MaryAnne Drake, PhD, William Neal Reynolds Distinguished Professor, Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, has received the 2013 Research and Development Award for impacting the dairy food industry, both nationally and globally, by leading a comprehensive and unique research program on dairy foods flavor.

Carl. R. Fellers Award

To honor a member of IFT and Phi Tau Sigma who has brought honor and recognition to the profession of food science and technology through a distinguished career in that profession displaying exemplary leadership, service and communication skills that enhance the effectiveness of all food scientists in serving society.

  • Dennis R. Heldman, PhD, Dale A. Seiberling Professor in Dairy and Food Engineering, Ohio State University, has received the 2013 Carl R. Fellers Award for his outstanding work in improving the field of food science, inspiring food engineers and scientists, and for his many excellent leadership roles in both the IFT and Phi Tau Sigma.

Samuel Cate Prescott Award

To honor an IFT member who has shown outstanding ability in research in some area of food science and technology.

  • Nitin Nitin, PhD, Assistant Professor, University of California-Davis, has received the 2013 Samuel Cate Prescott Award for his outstanding, interdisciplinary research career in areas of food engineering, biomaterials and molecular imaging. His research and innovations have significantly improved energy efficiency of baking and drying processes and quantitative analysis of pathogen interactions with food materials.

Bor S. Luh International Award

To honor an IFT member or an institution whose outstanding efforts resulted in one or more of the following: (1) international exchange of ideas in the field of food technology; (2) better international understanding in the field of food technology; and/or (3) practical successful transfer of food technology to an economically depressed area in a developing or developed nation.

  • George E. Inglett, PhD, Lead Scientist at the US Department of Agriculture-Agricultural Research Service and the National Center for Agricultural Utilization Research, received the 2013 Bor S. Luh Award for his outstanding achievements in technology transfer and international exchange of ideas in the field of Food Technology.

Food Technology Industrial Achievement Award

To honor a company or organization for an outstanding development which represents a significant advance in the application of food science and technology to food production.

  • Mars Incorporated, received the 2013 Food Technology Industrial Achievement Award for its research program  on cocoa flavanols, the results of which will not only continue to enable the development of a range of new nutritionally-balanced products, but may eventually lead to the development of dietary recommendations for cocoa flavanols and play a role in improving public health.

William V. Curess Award 

To honor an IFT member who has achieved excellence in teaching food science and technology.

  • Mark A. Harrison, PhD, Professor and Graduate Coordinator, Department of Food Science and Technology, University of Georgia, has received the 2013 William V. Cruess Award for inspiring, mentoring, and encouraging undergraduate and graduate students at the University of Georgia to excel in academia and the industry of Food Science and Technology.

Sensory and Consumer Sciences Achievement Award

To recognize excellence within the sensory and consumer sciences field.

  • Daniel Ennis, PhD, President, The Institute for Perception, has received the 2013 Sensory and Consumer Sciences Award for profoundly impacting the field of sensory science, most notably with his development of a unified theory of sensory measurement and his molecular models in the chemical senses.

Elizabeth Fleming Stier Award

To honor an IFT member for pursuit of humanitarian ideals and unselfish dedication that has resulted in significant contributions to the well-being of the food industry, academia, students, or the general public.

  • Olga Padilla-Zakour, PhD, Associate Professor, Food Processing, Cornell University, has received the 2013 Elizabeth Fleming Stier Award for promoting new food businesses and economic development, laying the foundation for  educational programs tailored to the needs of food processors in New York State and beyond, dedicating her energy as the Director of the Northeast Center for Food Entrepreneurship, and for serving as an advisor, professor, and mentor of Cornell University’s graduate students.

Calvert L. Willey Distinguished Service Award

To honor an individual who has provided continuing, meritorious and imaginative service to IFT. The award was first presented to Calvert L. Willey, then Executive Director of IFT, in 1987 and initiated on the 50th Anniversary of IFT in 1989.

  • James J. Albrecht, PhD, CFS Former Vice President of McCormick Inc., received the 2013 Calvert L. Willey Distinguished Service Award for providing continuous and outstanding service and stewardship to IFT for more than 44 years by serving in leadership positions on more than 25 committees, task forces and juries, including serving on the Board of Directors.

Myron Solberg Award

To honor an IFT member for providing leadership in the establishment and successful development and continuation of industry/government/academia cooperative organization.

  • Daniel F. Farkas, PhD, Professor Emeritus, Oregon State University, received the 2013 Myron Solberg Award for developing and nurturing successful collaborations amongst multiple institutes and supporting departmental programs, including innovative food processing methods.

Nicholas Appert Award

To honor an IFT member or nonmember for preeminence in and contributions to the field of food technology.

  • Kenneth R. Swartzel, PhD, CFS, William Neal Reynolds Distinguished Professor, Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, has received the 2013 Nicholas Appert Award for his research and development results, methods and techniques which have transcended the boundaries of the food industry and are being applied in high technology industries, for his lifetime dedication of teaching and mentoring, and for mapping the field of Food Technology by being well recognized throughout the world.

 

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About IFT
For more than 70 years, IFT has existed to advance the science of food. Our nonprofit scientific society—more than 18,000 members from more than 100 countries—brings together food scientists, technologists and related professions from academia, government, and industry. For more information, please visit   ift.org.

 

 

 

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