IFT Achievement Awards at IFT19

Achievement Awards

The IFT Achievement Awards recognize an individual or team for remarkable contributions in research, applications, and service in the science of food profession.

IFT Achievement Awards Categories

The IFT Achievement Awards recognize individuals and organizations in a variety of areas of the science of food, including lifetime achievement, advocacy, research and development, innovation, international support for developing countries, and the advancement of diversity, equity, and inclusion in the profession.

Review Sample Nomination Form

Awards Program Policy

Lifetime Achievement Award in Honor of Nicolas Appert
Honors an individual for consistent lifetime achievements and contributions to the field of food technology.

Include Award in Honor of George Washington Carver
Honors the work individual(s) or an organization in the science of food has done to advance equity, inclusion, and diversity.

Distinguished Career Award in Honor of Carl R. Fellers
Honoring individuals with distinguished careers in the food science and technology profession who have displayed exemplary leadership, service, and communication skills.

Excellence in Education Award in Honor of William V. Cruess
Awarded for achieving excellence in teaching food science and technology.

Outstanding Partnership Award in Honor of Myron Solberg
Honors leadership in industry, government, academia, or cooperative organizations.
Presented in odd years only.

Distinguished Service Award in Honor of Calvert L. Willey

Honors an individual who has provided continuing, meritorious, and imaginative service to IFT.

Humanitarian Award for Service to the Science of Food in Honor of Elizabeth Fleming Stier
Awarded for the pursuit of humanitarian ideals and unselfish dedication to the food industry, academia, students, or the general public.
Presented in odd years only.

Achievements in Microbial Research for Food Safety in Honor of Gerhard J. Haas
Honors an individual for creative research in microbial aspects of food safety.

Collaborative Research Grant in Honor Marcel Loncin
Awards research funding for basic chemistry, physics, or engineering research applied to food processing.

Distinguished Lipid and Flavor Science Award in Honor of Stephen S. Chang
Honors a food scientist or technologist who has made significant contributions to lipid or flavor science.

Food Ingredient Safety Award in Honor of Bernard L. Oser
Honors a food science professional for their contribution to the scientific knowledge of food ingredient safety or leadership in establishing principles for food ingredient safety evaluation or regulation.

Food Packaging Award in Honor of Don Riester, Rees Davis, and Aaron Brody
Recognizes lifetime achievement for top innovators in food packaging technology.

International Food Security Award in Honor of Bor S. Luh
Honors a food professional or team working in an academic or research institute, company, or government agency whose outstanding efforts have resulted in the international exchange of ideas, development of emerging technologies, or transfer of knowledge of food security in developing countries.

Outstanding Young Scientist Award in Honor of Samuel Cate Prescott
Awarded for outstanding research in food science and technology.

Public Health Award in honor of Babcock-Hart & Gilbert A. Leveille
Awarded for technology contributions that resulted in improved public health through nutrition or more nutritious food.

Research and Development Award
Awarded for significant research and development contributions to the understanding of food science, food technology, or nutrition.

Sensory and Consumer Sciences Achievement Award
Recognizes excellence within the sensory and consumer sciences field.

Meet the 2022 IFT Achievement Award Recipients

Lifetime Achievement Award in Honor of Nicolas Appert  
Michael Eskin, PhD, Professor, University of Manitoba 

Michael Eskin is the recipient of the 2022 Lifetime Achievement Award in Honor of Nicolas Appert. He has dedicated 56 years of service to the field of food science, continually making outstanding contributions to food biochemistry, including publishing one of the first textbooks to focus on the biochemistry of natural foods. Biochemistry of Foods, published internationally and in multiple languages, has become a classic and standard reference for nearly all food science programs in the United States. Eskin has been widely recognized for his accomplishments, including awards from IFT, the American Oil Chemists’ Society, the University of Manitoba, the Natural Sciences and Engineering Research Council of Canada, and the Royal Society of Canada.

Include Award in Honor of George Washington Carver
Tuskegee University Food & Nutritional Sciences Advisory Board

Tuskegee University’s Food and Nutritional Sciences Advisory Board (FNSAB) is the 2022 recipient of the Include Award in Honor of George Washington Carver for its continued dedication to ensuring that students in the Department of Food & Nutritional Sciences (DFNS), through FNSAB scholarships, internships, and mentoring, are provided access not only to the program but to opportunities outside the university that prepare them for future careers in the food and nutritional sciences fields. Every day, Tuskegee DFNS graduates are contributing to the success of organizations across America and the world.

Achievements in Microbial Research for Food Safety in Honor of Gerhard J. Haas
Vivian Wu, PhD, Research Leader, U.S. Department of Agriculture, Agricultural Research Service
For her innovative research into the microbial aspects of food safety, Vivian Wu is named the 2022 Achievements in Microbial Research for Food Safety in Honor of Gerhard J. Haas Award recipient. Wu’s innovations include the use of aqueous ClO2 and compounds in cranberries and blueberries as antimicrobials, development of advanced biosensors to detect viable foodborne pathogens, and a Thin Agar Layer Oxyrase method for improved recovery of injured foodborne pathogens, as well as research into the interplay between phages and their bacterial hosts to prevent the emergence of foodborne pathogens. These achievements have immensely benefitted the food sector and have significantly impacted food supplies and public health.

Distinguished Career Award in Honor of Carl R. Fellers 
Purnendu Vasavada, PhD, Professor Emeritus of Food Science, University of Wisconsin–River Falls
Purnendu Vasavada, the 2022 recipient of the Distinguished Career Award in Honor of Carl R. Fellers, is recognized for his lifelong dedication to developing a worldwide infrastructure to advance science and safety in the food industry. As a university professor and extension specialist, he has effectively communicated scientific information related to food safety, quality, nutrition, and other relevant aspects of the food supply to the profession, governmental and international agencies, and the public. Additionally, he has raised awareness of the importance of the profession among academic and scientific communities, governments, and lay audiences worldwide.

Excellence in Education Award in Honor of William V. Cruess 
Rafael Jimenez-Flores, PhD, Professor, The Ohio State University 
Rafael Jimenez-Flores, recipient of the 2022 Excellence in Education Award in Honor of William V. Cruess, received nominations from students and colleagues that reflected his mastery of the subject matter, his ability to communicate effectively and enthusiastically, and his ability to inspire and advise students. For example, students love his “storytelling” about “how stuff is being applied in the industry” because “he has lots of current information about the dairy industry.” He has also been recognized as 2017-2018 Food Science Club Professor of the Year by the Ohio State Food Science Club and received the 2019 NACTA Educator Award and the 2003 Milk Industry Foundation/Kraft Outstanding Teaching Award from the American Dairy Science Association.

Food Packaging Award in Honor of Don Riester, Rees Davis and Aaron Brody 
Tony Jin, PhD, Research Food Technologist, U.S. Department of Agriculture, Agricultural Research Service
An advanced food packaging researcher and recipient of the 2022 Food Packaging Award in Honor of Don Riester, Rees Davis, and Aaron Brody, Tony Jin has 37 years of professional experience in food engineering, food science, and technology extending across academia, industry, and government roles. His contributions have focused on food safety solutions through the utilization of antimicrobial packaging. Jin’s contributions to food science include 90 peer-reviewed publications, four U.S. patents, 17 book chapters, and over 100 presentations, in addition to numerous national and international collaborations, industry partnerships, and mentorships. He has been an IFT member since 1993.

Distinguished Lipid and Flavor Science Award in Honor of Stephen S. Chang 
Michael Qian, Professor of Food Chemistry, Oregon State University
Michael Qian has made significant contributions to flavor science by solving flavor and off-flavor problems in the dairy and brewing industries and is named the recipient of the 2022 Distinguished Lipid and Flavor Science Award in Honor of Stephen S. Chang. Qian's research has been critical in identifying key flavor compounds, including sulfur compounds, particularly the off-flavors in wine. His combination of state-of-the-art analytical and sensory techniques has been effective in identifying flavor components of sensory significance. His work in flavor chemistry has significantly contributed to the understanding of both flavor and off-flavor formation, resulting in major improvements in the quality of food and beverage products for consumers.

International Food Security Award in Honor of Bor S. Luh
Melvin Pascall, PhD, Professor, The Ohio State University
Melvin Pascall, the 2022 recipient of the International Food Security Award in Honor of Bor S. Luh, is an Ohio State University professor who has compiled an impressive 49-year career contributing to global food and nutrition security. With extensive experience in packaging, food safety, and shelf life, he has been involved in teaching, training, and research in the Caribbean, Africa, Latin America, Europe, and Asia. His innovative approaches to food preservation and safety have made him a respected expert in his field. Pascall is a prolific author with a background in academia, industry, and government. He has received numerous awards and has been recognized as an IFT Fellow.

Outstanding Young Scientist Award in Honor of Samuel Cate Prescott 
Bingcan Chen, PhD, Assistant Professor, North Dakota State University
Bingcan Chen, an assistant professor of cereal and food chemistry at North Dakota State University, is the recipient of the 2022 Outstanding Young Scientist Award in Honor of Samuel Cate Prescott. Chen’s research focuses on the understanding of structure and function relationships of food ingredients, particularly lipids, proteins, and phenolics, in relation to food quality and flavor. His lab also immobilizes enzymes using food ingredients–based metal-organic frameworks for fast analysis. Chen has published more than 120 peer-reviewed articles and six book chapters. Currently, he serves as the chair designate of the IFT Food Chemistry Division.

Research & Development Award 
Alireza Abbaspourrad, PhD, The Yongkeun Joh Assistant Professor of Food Chemistry and Ingredient Technology, Cornell University
Alireza Abbaspourrad, recipient of IFT’s 2022 Research and Development Award, has worked extensively on food ingredients and modulation of their interactions, as well as protection and delivery thereof. His research has specifically focused on the development of novel solutions to create food ingredients with improved functionality and nutritional value; novel emulsification technologies to encapsulate, protect, and deliver food ingredients; and novel methods for studying digestion at the microscale and conversion of food waste into value-added products. His innovative, mechanistic, and determined approach to solving scientific and technological challenges faced by the food industry has produced outstanding contributions to the fields of food science, food technology, and nutrition.

Sensory & Consumer Sciences Achievement Award 
Gail Vance Civille, Founder and President, Sensory Spectrum 
Gail Vance Civille, an inspirational leader who has profoundly influenced the sensory and consumer science community, is named the recipient of the 2022 Sensory and Consumer Sciences Achievement Award. Her process for developing sensory protocols, reference scales, and methodologies established the foundation for the sound analytical tools used by many sensory science professionals today. Founder of Sensory Spectrum and the Society of Sensory Professionals, she co-published Sensory Evaluation Techniques, 5th Edition, the most widely used and referenced sensory textbook globally. She developed Spectrum Descriptive Methodology and Analysis, has contributed to numerous ASTM sensory standards, and has taught and mentored sensory students and professionals at several institutions, including but not limited to IFT, the Society of Cosmetic Chemists at Rutgers University, and the University of Illinois.

Collaborative Research Grant in Honor of Marcel Loncin
Hang Xiao, PhD, Professor, University of Massachusetts
Hang Xiao, a world-renowned expert on encapsulating nutraceuticals using nanoemulsions, is awarded the 2022 Collaborative Research Grant in Honor of Marcel Loncin. His proposed research, deemed by the awards jury to represent a step toward benefiting human health, aims to improve the bioavailability and safety of pterostilbene, a derivative of resveratrol and a potent anti-inflammatory and anticancer phenolic compound found in blueberries and grapes. He will also examine characteristics of nanoemulsion particles and their effect on bioavailability of nutraceuticals and train a young scientist and a graduate student as part of this research.

 

The Institute of Food Technologists (IFT) is a non-profit association comprised of 12,000+ science and food professionals from 95 countries, representing multiple disciplines, innumerable viewpoints, and a shared commitment to science. IFT’s Achievement Awards and Fellows designation are intended to recognize and celebrate our diverse group of individuals and teams making significant contributions to research, applications, and service across all areas of the science of food professions. Following the evaluation of our current selection process, the IFT Board of Directors concluded there is a need to revise our processes and criteria related to awardees and Fellows to ensure equitable representation  of all perspectives, backgrounds, and science of food professions.  

IFT is engaging a task force of members to review and revise the process and will roll out updated nomination and selection processes for 2023. To allow for the time and discussion needed to thoughtfully evolve these processes, IFT will not name a 2022 class of IFT Fellows or recipients of the Food Ingredient Safety Award in Honor of Bernard L. Oser, Public Health Award in Honor of Babcock-Hart & Gilbert A. Leveille, and the Distinguished Service Award in Honor of Calvert L. Willey in 2022.  

Inclusion is one of IFT’s core values. We believe inclusive debate and discussion are critical to advancing the science of food and are proud to take this step towards fostering equity and transparency. Please share any additional questions or comments on this matter to [email protected]

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