Food Technology Industrial Achievement Award

Purpose: To honor an IFT-member industrial scientist or team of industrial scientist(s) who have made a major technical contribution or significant advancement in the application of food science and technology.

Award: $3,000 honorarium and a plaque from IFT (if a team wins each member of the team will receive a plaque and an equal share of the $3,000)

Eligibility: The nominee(s) must have made one or more major technical contributions to the advancement of the food industry while a member of an industrial food organization. The development must have been successfully applied in actual commercial operation at least six months but no more than seven years before December 15 of the year in which the nomination is submitted. Nominees' contribution must have had a significant, measurable impact in areas such as production; development of new products, processes, or packaging systems; improvement of food safety and nutrition, etc.  Part of this success is the direct benefit of the scientists' contribution to consumers and to the profession of food science and technology.

Food research in industry is generally a team approach, making it difficult to assign credit for an outstanding technical accomplishment to one person or a small group. Nevertheless, if a team nomination is submitted, the nomination should identify the IFT member most responsible for making the project(s) a success along with the role of each team member. All team members must be IFT Members and limited to a maximum of 5. 

Special Instructions

Please submit the following documents with your nomination:

  • The nomination statement; must not be more than four typed pages, and should describe, as much as possible, the development itself and its public health, scientific, technological and economic importance.
  • You must include prints describing the product or process, and sample of the product. Reprints should be limited to a maximum of four different articles, or a total of 20 pages.
  • Letter of reference

Nominations are now closed.

2020: John I. Haas Company

2019: No Recipient

2018: No Recipient

2017: Christopher Doona

2016: PepsiCo Inc. (SoluOats)

2016: Chris Koh*

2015: Aseptia Inc. & North Carolina State University Department of Food, Bioprocessing and Nutrition Sciences

2015: Pablo Coronel*

2014: Buhler Barth GMBH

2013: Mars Inc.

2012: Tate & Lyle

2011: MicroThermics, Laboratory-scaled UHT/HTST Direct-Indirect Process System (DIP) with Full Automation

2010: ConAgra Foods

2009: North Carolina State University, USDA–ARS South Atlantic Area Food Science Research Unit, Industrial Microwave Systems, LLC

2009: Kyungsoo Woo*

2008: Praxair, Inc. (Controlled Atmosphere System)

2007: Diversified Technologies Incorporated and The Genesis Juice Corporation

2006: Praxair, Inc. (NatureWash™ Ozonated Water Wash and Dry System)

2006: Jairus R. David*

2005: Snow Brand Milk Products Co. Ltd. (Milk Basic Protein)

2005: Mohan Rao*

2004: Tetra Pak, Tetra Recart AB retortable carton packaging system

2004: Gilbert A. Leveille*

2003: National Starch and Chemical Company: NOVELOSE RS2 Resistant Starches

2003: Raymond A. Bourque*

2002: Avure Technologies Incorp.: High Hydrostatic Pressure Processing Technology

2002: Laurence Bell*

2001: Calpis Co. Ltd.: AMEEL-S Functional Fermented Milk Beverage

2001: Richard R. Perdue*

2000: Taiyo Kagaku Co., Ltd.: SUNPHENON CDF-1 Decaf Green Tea Polyphenols

2000: George E. Inglett*

1999: McNeil Specialty Products Co.: SUCRALOSE – Low-Calorie Sweetener

1999: Harry Levine and Louise Slade*

1998: National Starch and Chemical Co.: NOVATION – Functional Native Starches

1998: Norman S. Singer*

1997: Qualicon™ DuPont Subsidiary: For the development of RiboPrinter™ Microbial Characterization System

1997: R.B. Sleeth*

1996: APV UK plc and EA Technology Ltd: For the APV Ohmic Heating Process

1996: David P. Bone*

1995: No Recipient

1994: North Carolina State University (Dept. of Food Science) and Michael Foods, Inc.: For the development of extended-shelf-life, ultra-pasteurized liquid whole-egg products

1994: Aaron Brody*

1993: Kelco Division of Merck & Co., Inc.–Gellan Gum: Kelco is the researcher and developer of KELCOGEL gellan gum, amulti-functional gelling agent for use in foods, personal care products, and industrial applications

1992: Auburn University: Has developed a low-fat ground beef with less than 10% fat, but with desired sensory qualities, by replacing excess fat with food gums, water, and flavor enhancers

1991: No Recipient

1990: No Recipient

1989: No Recipient

1988: No Recipient

1987: Eastern Regional Research Center, USDA/ARS and Lactaid, Inc.: Enzyme that reduces lactose into simpler sugars so that milk products can be ingested by lactose-intolerant individuals

1986: No Recipient

1985: G.D. Searle Co.: Aspartame low-calorie sweetener

1984: Research Branch of Agriculture Canada and ABCO Industries Ltd.: Blancher/cooker that introduces the “individual quick blanching” concept to vegetable processing

1983: Fundacion de Estudios Alimentarios y Nutricionales and Productos Alimentos Delicias: Soy-oats infant formula designed to combat malnutrition in Mexico

1982: Oregon State University and Galloway West Co.: Bulk starter medium that improves growth of starter cultures for cheesemaking

1981: No Recipient

1980: General Mills, Inc.: Packaging system that protects and extends the shelf life of hydroponically grown produce

1979: Grumman Corp. and Armour Research Center of Armour & Co.: Hypobaric transportation and storage system that extends by up to six times the storage life of fresh meats and other commodities

1978: U.S. Army Natick R&D Command, Continental Flexible Packaging, and Reynolds Metals Co.: Retort pouch, a flexible laminated package that can withstand thermal processing and combines the advantages of the metal can and the boil-in bag

1977: Mississippi State University and Dacus Packaging Corp.: Development and commercialization of canned catfish

1976: Bishopric Products Co. and Purdue University: Aseptic bulk storage and transportation of partially processed foods

1975: Clinton Corn Processing Co., Div. of Standard Brands, Inc.: Production of high-fructose corn syrup using immobilized enzyme technology

1974: Kelco Co. and Northern Regional Research Laboratory, USDA/ARS: Xanthan gum, a microbial polysaccharide with thickening, suspending, emulsifying, and stabilizing properties

1973: Armour Food Co., Food Research Div.: Portable electronic instrument that nondestructively tests a raw carcass and predicts its tenderness after cooking

1972: Western Regional Research Laboratory, USDA/ARS: Dry caustic process for peeling of fruits and vegetables that reduces pollution and water usage

1971: Central Food Technological Research Institute: Peanut-protein-fortified (“toned”) milk drink that expands the supply of milk in India

1970: General Foods Corp.: Freeze-thaw-stable, nondairy whipped emulsion resembling whipped cream in appearance, utility, texture, and flavor

1969: Thomas J. Lipton, Inc.: Air-dried meat bits, granules, and strips composed of meat or poultry solids and soy protein isolate

1968: Hoffmann-La Roche, Inc.: Oil-soluble suspensions and water-dispersible beadlets of synthetic carotenoid food colors

1967: Foremost Dairies: Dough developers containing cysteine and whey solids that eliminate fermentation or sponge steps in bread-making

1966: Swift & Co. and Trenton Foods, Inc.: Canning process conducted under pressure to shorten processing time and improve the quality of foods packed in institutional-size cans

1965: C.J. Patterson Co.: Calcium stearoyl-2-lactylate bread dough strengthener

1964: Whirlpool Corp.: Controlled atmosphere storage of produce

1963: Swift & Co.: Electrocoagulation method for continuous processing of frankfurters

1962: Sunkist Growers, Inc.: Encapsulated citrus oil

1961: Swift & Co.: Process utilizing injection of papain into cattle before slaughter to increase tenderness of beef carcasses

1960: Merck & Co. and American Meat Institute Foundation: Pediococcus cerevisiae starter culture for controlled fermentation of sausage

1959: Eastern Utilization R&D Division, USDA/ARS: Process for manufacturing instant potato flakes

* Recipient of the Industrial Scientist Award