IFT Fellows

The Institute of Food Technologists (IFT) Fellow designation is an honor bestowed upon an IFT member to recognize career excellence and significant service, leadership, and contributions to IFT and the profession. To receive this designation, you must first nominate yourself or be nominated by your peers and then be selected by the IFT Fellows Jury.

2024 IFT Fellows

Hao Feng, PhD
Blue Cross Blue Shield Endowed Professor of Urban Food Systems and Professor of Food Bioprocess Engineering at North Carolina A&T State University

Hao Feng is the Blue Cross Blue Shield endowed professor of urban food systems and a professor of food bioprocess engineering at North Carolina A&T State University. His research focuses on high-intensity ultrasound (power ultrasound) and its applications in food processing and preservation, as well as new physical and chemical treatments to enhance the safety and quality of fresh and fresh-cut produce. He also works on plant protein-based nanostructures for the protection and delivery of bioactive compounds, sustainable food systems, novel drying technologies, and innovative deconstruction and downstream methods for biofuel and value-added product production from renewable bio-based sources. Dr. Feng is a member of IFT, the American Institute of Chemical Engineers, and the American Society of Agricultural and Biological Engineers. He has authored three books, 174 peer-reviewed journal articles, and 24 book chapters covering topics such as food processing innovation, ultrasound applications, AI applications, sustainable food systems, and food safety engineering. Additionally, he has delivered 70 invited talks and presented over 200 poster presentations at national and international scientific meetings.

Phrosso Economidou Hadjilucas, PhD
Adjunct Lecturer in Food Science, University of Nicosia, Cyprus

Phrosso Economidou Hadjilucas holds degrees in food science and technology from the University of London and Cornell University and has had a distinguished career in administration, government, education, research, and volunteering for more than 40 years. Her accomplishments have advanced, strengthened, and promoted food science and technology throughout Cyprus and Europe, and it was through her efforts as director of commerce and industry for the Cyprus Ministry of Energy, Commerce, and Industry, that her country was able to comply with all the European Union food laws and regulations. Additionally, Dr. Economidou Hadjilucas is the founder and past president of the Cyprus Association of Food Scientists and Technologists (an organization allied with IFT). Today the food profession thrives and is recognized by the Cyprus government due to her endeavors. She is currently an adjunct lecturer in food science and technology at the University of Nicosia where she uses her gifts and talents inside and outside the classroom to teach and mentor students. Finally, Dr. Economidou Hadjilucas is the volunteer director of the nonprofit Atsas Training Center, which enhances the community through educational programs related to food safety and health.

Mark A. Kantor, PhD
Nutrition Scientist, U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition

Mark Kantor is an FDA scientist at the Center for Food Safety and Applied Nutrition, where he recently played a key role in updating the Nutrition Facts label regulations and is now working on FDA’s front-of-pack labeling initiative. Before joining the FDA in 2010, he had a long career in academia at the University of Maryland, where he also served as an extension specialist, developing and delivering educational outreach programs on food safety and nutrition for diverse audiences. He also mentored many graduate and undergraduate students, including those in the Gemstone Honors Program, and served on a variety of federal grants review panels. Dr. Kantor earned degrees from Rutgers University and Cornell University and conducted postdoctoral research at Miriam Hospital in Rhode Island. Throughout his tenure in academia, he has served as a media contact for IFT by being the IFT food science communicator for Maryland and Washington, D.C. His ability to explain complex scientific issues in plain language has made him popular among print and broadcast journalists, and he has been interviewed hundreds of times on a wide range of food science and nutrition topics. An IFT member for more than 50 years, Dr. Kantor previously chaired both the IFT Nutrition Division and the Food Science Communicators.

Mary Ann Lila, PhD
Professor, Food Bioprocessing and Nutrition Sciences, North Carolina State University

Mary Ann Lila is director of the Plants for Human Health Institute at North Carolina State University, where she holds the David H. Murdock Distinguished Professorship and is a professor in food bioprocessing and nutrition sciences. Through groundbreaking, transdisciplinary discovery and outreach, her team of faculty at the Plants for Human Health Institute pioneers a dramatic shift in the way the American public views and uses food crops—not merely as a source of nutrients and flavorful calories, but as a powerful resource for components that protect and enhance human health. Her integrated research in metabolomics, biochemistry, pharmacogenomics, molecular breeding, regenerative medicine, translational food science and nutrition, and postharvest are aimed at the development and promotion of mainstream fruit and vegetable produce with enhanced health benefits and the introduction of new or underappreciated crops and products from around the globe. These efforts allow consumers to make proactive, responsible dietary choices that benefit their health and that of their families. Dr. Lila is the recipient of IFT’s 2020 Public Health Award in honor of Babcock-Hart and Gilbert A. Leveille and the Copernico Bronze Medal for Food Science & Nutrition. She has ongoing research projects in Australia, New Zealand, Europe, Asia, and Africa, and was a Fulbright senior scholar in New Zealand.

Catherine (Chengchu) Liu, PhD
Seafood Technology Specialist/Extension Professor, University of Maryland Sea Grant Extension Program

Catherine (Chengchu) Liu’s 32-year career spans Asia to North America. At Shanghai Ocean University, she was professor and director of the Marine Bioresources Utilization Division. At University of Maryland, College Park, she is a tenured extension professor and leads the successful Maryland Sea Grant Seafood Technology Extension Program. Dr. Liu has taught and mentored more than 1,500 food science undergraduate and graduate students. Sponsored by university- and government-recognized mandated courses, she has trained more than 1,000 international professionals from seven countries for industry, academia, and government. Dr. Liu holds five patents and has edited or coedited nine books, coauthored 26 book chapters, published 88 peer-reviewed articles, and presented 55 invited lectures internationally in six countries. Her scientific achievements have earned her invitations to influential international gatherings, such as the Joint FAO/WHO Expert Meeting on the Risk Assessment Tools for V. parahaemolyticus and V. vulnificus in Seafoods, and the Steering Committee of the UNESCO/IOC/WESPAC Project on Toxic Marine Organisms. She is active in many professional organizations and is a Fellow of the International Academy of Food Science and Technology, president of the Chinese American Food Society, board director of the IFT Maryland Section, past chair of the IFT Aquatic Food Products Division, and a lifetime member of Phi Tau Sigma.

Suresh Pillai, PhD
Professor, Texas A&M University

Suresh Pillai is a professor of molecular microbiology and a senior faculty fellow in the Department of Food Science & Technology at Texas A&M University. He is the director of the National Center for Electron Beam Research and the associate department head for graduate programs. Dr. Pillai has extensive expertise in electron beam (eBeam) technology, a non-thermal ionizing technology. His current research leverages eBeam technology across multiple applications, including food pasteurization, shelf-life extension, vaccine development, environmental remediation, and more. Dr. Pillai collaborates closely with the U.S. government to advocate for replacing cobalt-60 gamma technology with eBeam technology in several countries. This strategy not only ensures food security, food safety, and agricultural exports in these countries, but also reduces the need for the U.S. government to spend millions, if not billions, to secure and protect radioactive materials—directly benefiting the U.S. taxpayer. He has published more than 200 original research articles, six reference books, and 35 book chapters, mentored over 50 graduate students, and presented his vision across the globe, including through his thought-provoking TEDx talk titled “Are Microbes Responsible for Criminal Behavior?”

Shyam Sablani, PhD
Professor, Washington State University

Shyam Sablani is a professor of food engineering at Washington State University. He received his undergraduate degree from the National Institute of Technology in Raipur, India; master’s degree in mechanical engineering from the Indian Institute of Technology, Madras; and doctorate in food engineering from McGill University in Canada. His current research interests include the development of sustainable polymer packaging for improved food safety and quality, and materials science approaches to improving safety and quality of frozen and dehydrated food. Dr. Sablani’s research has informed the development of next-generation barrier packaging, which incorporates ethylene vinyl alcohol, metal oxide-coated polyethylene terephthalate, and oxygen scavengers. He is a member of IFT, the Flexible Packaging Association, the International Association of Food Protection, and the Society of Food Engineering. He is a recipient of the 2021 Frozen Food Foundation Freezing Research Award and IFT’s 2016 Collaborative Research Grant in honor of Marcel Loncin. Dr. Sablani has procured more than $5 million in direct competitive extramural funds to support his research program, published more than 250 research papers in peer-reviewed journals and more than 30 book chapters, presented more than 125 conference papers, and edited the Handbook on Food and Bioprocess Modeling Techniques. He is currently scientific editor of the Journal of Food Engineering.

Cordelia Selomulya, PhD, FTSE CEng FIChemE
Associate Dean (Research), Faculty of Engineering, University of New South Wales, Australia

Cordelia Selomulya is the associate dean (research) in the Faculty of Engineering at the University of New South Wales (UNSW) in Sydney, Australia. She holds a bachelor’s degree and a doctoral degree in chemical engineering from UNSW. After completing her PhD in 2002, Dr. Selomulya joined the department of chemical engineering at Monash University before returning to UNSW in 2019 as research and commercialization director of the Future Food Systems CRC. Throughout her academic career, Dr. Selomulya has developed an internationally recognized research program addressing grand challenges at the interface of food engineering and science and building a strong team of doctoral and postdoctoral researchers working collaboratively on projects in spray drying and characterization of functional dairy and food powders. She is the recipient of the Institution of Chemical Engineers (IChemE)’s Global Awards in the Food and Drink category, the Business & Higher Education Round Table Award for outstanding collaboration in R&D, ICEF’s Young Food Engineer Award, and the Fonterra Award for outstanding contributions in the industrial application of a novel technology in the field of bioprocessing. Dr. Selomulya is a Fellow of the Australian Academy of Technology and Engineering and a Fellow of the Institution of Chemical Engineers (IChemE). She serves as executive editor of Advanced Powder Technology, regional editor of Particuology, on the editorial board of Food and Bioproducts Processing, and as chair of the Research and Innovation Community of Practice of IChemE.

Darryl Sullivan
Chief Science Officer, Eurofins Scientific

Darryl Sullivan is the chief science officer for Eurofins Scientific where he consults with companies who need help meeting scientific and regulatory requirements. In this role, he is often called upon as an expert witness for litigation and dispute resolution. He is considered an international expert in the analysis of infant formula and dietary supplements and represents Eurofins in many areas of the scientific and regulatory communities. Sullivan is a delegate to Codex Alimentarius and actively participates in the Codex Nutrition Committee and the Methods Committee. He has more than 40 years of experience in laboratory testing and is an expert in validation of analytical methods, having served for three years as Chair of the AOAC INTERNATIONAL Official Methods Board. Sullivan is the past president and secretary of the AOAC INTERNATIONAL board of directors and a former member of IFT’s Board of Directors and of the USP Expert Committee for Dietary Supplements. He has developed and validated hundreds of analytical methods in nutrient and residue analysis and has authored more than 75 publications and 100 scientific presentations.

Vivian C.H. Wu
Research Leader, USDA ARS

Vivian C.H. Wu is the research leader of the Produce Safety and Microbiology Research Unit at the USDA ARS Western Regional Research Center in California. Before joining USDA, Dr. Wu was a full professor at the University of Maine, where she led the Pathogenic Microbiology Laboratory. She is the editor-in-chief of the Journal of Food Safety. Dr. Wu and her team’s cutting-edge science has immensely benefitted the food sector and significantly impacted food supplies and public health. She has received a multitude of awards, including the International Bimbo Pan-American Nutrition, Food Sciences and Technology Award for her achievement in the development of biosensors, the Distinguished Service Award from the Chinese American Food Society (CAFS) for her service contributions to society, and the USDA Technology Transfer Innovation Fund Award for the commercialization of her biosensors. Dr. Wu is the recipient of IFT’s 2022 Achievements in Microbial Research for Food Safety Award in honor of Gerhard J. Haas, as well as the CAFS Professional Achievement Award and the Taiwan National Chung-Hsing University Distinguished Alumni Achievement Award, both in 2020. She is president-elect of the NCIFT Section, serves on the IFT Women Research Group mentorship committee, and is the IFT Connect moderator for the Biotechnology Division. Dr. Wu has been a Section host, symposium organizer, moderator, and an invited speaker and presenter in multiple technical and poster sessions at IFT’s annual event, where she has presented 99 times.

Past Award Recipients

A complete listing of IFT Fellows since 1970 by decade is included below. View an alphabetical Fellows directory.
*indicates a deceased Fellow