Awards and Recognition

Justin Shimek is CEO and Chairman of Mattson, a food and beverage innovation consultancy whose mission is to invent the future of food, one product at a time. A food scientist and executive leader with more than 30 years of experience, his expertise spans formulation science, ingredient functionality, applied nutrition, emerging processing technologies, and the development of AI platforms that are transforming how companies approach strategy, ideation, and product development.

Prior to Mattson, Shimek held R&D leadership roles at General Mills, E. & J. Gallo Winery, and Del Monte Foods, building a career that bridges global CPG, food tech, and innovation consulting. He earned a Ph.D. in Food Science from the University of California, Davis, and B.S. degrees in Food Science and Nutrition from the University of Minnesota.

A longtime IFT member since 1999, Shimek has served in numerous leadership roles across the organization, including the IFT Board of Directors and as Chair of IFT's Foundation, Feeding Tomorrow. He also served as a long-standing member and Chair of the UC Davis Department of Food Science & Technology Advisory Board. Throughout his career, he has remained deeply committed to mentorship and the advancement of the food science profession.

Sarah V. Kirkmeyer is Senior Manager of User Research and Service Design at The Kroger Company and an Affiliate Professor in Food Science at Pennsylvania State University. With nearly 30 years of experience, she is a recognized thought leader in consumer, sensory, and behavioral research, known for integrating empathy, scientific rigor, and cross-functional collaboration to drive meaningful organizational impact.

At Kroger, Kirkmeyer leads strategic insight development for merchandising and supply chain technology, including establishing a real-time customer feedback program reaching more than one million customers. At Penn State, she developed and teaches a graduate-level course in Consumer Insights and actively mentors the next generation of sensory and consumer science professionals.

Kirkmeyer earned her Ph.D. in Food Science from Rutgers University and holds an MBA from Miami University, along with M.S. and B.S. degrees from Purdue University. Her professional experience includes leadership roles at Givaudan, InsightsNow, L'Oréal, International Flavors & Fragrances, and Brown-Forman. She has served on the IFT Board of Directors and the Pangborn Sensory Science Trust, and is a frequently invited speaker known for translating complex consumer understanding into actionable frameworks.

Olive Yao Li is a food scientist, chemical engineer, educator, and innovation leader whose career has been shaped by a commitment to improving food access, nutrition, and student success. Growing up in China and experiencing food scarcity firsthand, she developed an early appreciation for the power of food science to address real human needs—a perspective that has guided her research and teaching throughout her career.

Her work has advanced research and education in food fortification, food engineering, processing, packaging, and applied learning. Her contributions to double fortified salt research—from laboratory development through pilot testing and scale-up—reflect her dedication to translating science into tangible impact. She has also led USDA-funded initiatives developing virtual and take-home lab kits to expand student access to hands-on food engineering and packaging education.

At Cal Poly Pomona, Li serves as Faculty Director of Student Innovation Idea Labs, where she cultivates creative spaces that encourage experiential, interdisciplinary learning. She has secured grant funding to strengthen maker-focused learning environments and mentors students to connect curiosity with real-world problem solving. Her election as an IFT Fellow recognizes her sustained contributions to food science, education, and the development of the next generation of innovators.

Cristina Sabliov is the Richard R. & Betty S. Fenton Alumni Professor and Director of Graduate Programs in the Biological and Agricultural Engineering Department at Louisiana State University. She directs a prominent research group specializing in biomaterials—particularly polymeric nanoparticles and films—for use in food, agriculture, and medical applications. She has published 115 peer-reviewed papers, accumulating over 7,000 citations and an h-index of 47.

Recognized as a leading expert in engineered nanomaterials, Sabliov has been consulted by major national agencies including the Consumer Product Safety Commission, FDA, NIH, USDA, and NSF. Her international collaborations span the National Academy of Engineering Frontiers of Engineering, ERASMUS+, and Fulbright programs. She has chaired key organizations and conferences, including the 2018 Nanoscale Science & Engineering for Agriculture & Food Systems Gordon Research Conference.

Sabliov has made significant professional contributions for more than two decades, serving on the IFT Nanoscience Advisory Panel and the Nanotechnology Steering Group, among other roles. She is recognized as a Fellow by both the International Union of Food Science and Technology and the American Institute for Medical and Biological Engineering, and has received honors including the American Society of Agricultural and Biological Engineers New Holland Research Award and the U.S. Fulbright Scholar Award. She is celebrated as a prolific scholar, innovator, and mentor.

Kasiviswanathan (Muthu) Muthukumarappan is the Klingbeil Endowed Department Head and Distinguished Professor in Agricultural and Biosystems Engineering at South Dakota State University. With significant contributions spanning industry, academia, and government, his innovations have advanced food safety, shelf life, sustainability, nutrition, and technology transfer, resulting in meaningful economic and societal impact. As principal investigator, he has led research projects totaling more than $20 million in funding.

Muthukumarappan has authored or co-authored over 235 peer-reviewed publications and delivered more than 350 presentations at regional, national, and international venues. His research actively influences national and international standards development in food and bioprocessing. He has also mentored more than 50 undergraduate and 45 graduate students throughout his academic career.

A dedicated IFT volunteer, he has held leadership positions in the IFT Great Plains subsection, MN-IFT Section, Food Engineering Division, and the Refrigerated and Frozen Foods Division. Currently serving as Energy Systems Community Editor of the Journal of ASABE, his many honors include the 2025 IFT International Food Security Award, the 2024 MN-IFT Macy Award, the 2012 ASABE Fellow Award, and the 2009 Evelyn E. Rosentreter Standards Award, among others.

Roman Buckow is a Professor and Director of the Centre for Food Science at La Trobe University, where he is internationally recognized for his contributions to sustainable food and beverage manufacturing, bioprocessing innovation, alternative proteins, and advanced food processing technologies. He holds an MSc and PhD in Food and Bioprocess Engineering from the Berlin University of Technology.

Before joining La Trobe in 2024, Buckow served as Professor of Practice in Food Engineering at the University of Sydney and held senior leadership roles at CSIRO, including Principal Scientist and Research Manager for Foods for Health and Food Quality. He also served as Chief Technology Officer at All G Foods, where he led the development of next-generation plant-based and precision-fermented food products.

Throughout his career, Buckow has led multidisciplinary teams across academia, government, and industry, delivering strategic research outcomes and commercial innovations in food structure design, novel processing, protein extraction, and fermentation technologies. A committed educator and mentor, he has supervised more than 40 postgraduate researchers and regularly contributes to national and international advisory boards, editorial committees, and professional organizations.

Adelia Bovell-Benjamin is a distinguished Professor of Food and Nutritional Sciences at Tuskegee University, specializing in nutrition, food science, and public health. She holds a B.S. in Food and Nutrition from Queens College (CUNY), an M.S. in Nutrition Science from Brooklyn College (CUNY), and a Ph.D. in Nutrition with a designated emphasis in International Nutrition and a minor in Epidemiology from the University of California, Davis. A former USDA Fellow, her credentials include Certified Food Scientist and advanced training in sensory science, cancer prevention, health disparities, and digital instruction.

At Tuskegee University, Bovell-Benjamin has spearheaded food processing and product development projects as part of the Tuskegee/NASA Center for Food and Environmental Systems. Her research portfolio centers on diet-related chronic diseases, cancer prevention, food environments, and sensory evaluation, with particular emphasis on underserved populations within the Alabama Black Belt. She has consistently secured competitive funding and contributed extensively to scholarly literature through peer-reviewed articles, books, and book chapters.

Bovell-Benjamin has been recognized with numerous accolades, including Tuskegee University's highest faculty honor and national distinction from IFT. She has served on editorial boards, national committees, and boards of directors, and has mentored more than 60 students. Her global work extends to Africa and the Caribbean, advancing nutrition education and community health initiatives.

Marcia Walker is a food scientist at the OSU Food Innovation Center, which she joined in 2023, bringing more than 25 years of food industry experience in food safety, product development, and innovation. A recognized expert and frequent speaker on product innovation and emerging technologies, she has held technical and leadership roles at companies including Tofurky, PepsiCo, and Starbucks/Evolution Fresh.

Walker was instrumental in pioneering the application of high-pressure processing (HPP) at Fresherized Foods, where she led the development and commercialization of avocado, guacamole, fruit, juice, and meat products—contributing to the successful branding and market adoption of Wholly Guacamole. Earlier in her career, she worked at Oregon State University on a U.S. Department of Defense–funded project to improve combat rations using novel processing technologies, helping advance HPP from an emerging concept to a widely used food processing technology.

Walker earned her B.S. in Biology from Gonzaga University, her M.S. in Food Science and Nutrition from Washington State University, and her Ph.D. in Food Science and Technology from Oregon State University. She has volunteered extensively with IFT at both regional and national levels, was instrumental in forming the IFT Nonthermal Processing Division, and served on the IFT Leadership Development Committee, including as Chair and Past Chair.

Valente B. Alvarez is Professor, Dairy Extension Specialist, and Director of the Wilbur A. Gould Food Industries Center in the Department of Food Science and Technology at The Ohio State University, a position he has held since 2005. He earned his Ph.D. and M.S. in Food Science from Michigan State University and his B.S. in Biochemical Engineering from the National Polytechnic Institute in Mexico City.

Over a career spanning more than four decades in academia, government, and industry, Alvarez has provided sustained leadership in food processing education, food safety, and workforce training. As Director of the Food Industries Center, he has led its transformation into a nationally and internationally recognized hub for applied research, food and dairy processing education, and industry training. He has served as Lead Instructor for FDA-mandated programs including Better Process Control School, Preventive Controls for Human Food, and HACCP, training more than 6,000 professionals worldwide.

Alvarez's research spans food processing technologies, ingredient functionality, product quality, shelf life, and food safety. He has provided significant professional service through leadership in the IFT Dairy Division and OVIFT, and has received numerous honors including the IFT Bor S. Luh International Award and the Gamma Sigma Delta International Award of Merit.

Xiaonan Lu is a Professor and Ian & Jayne Munro Endowed Chair in Food Safety at McGill University, where he became a full professor in 2024. His research focuses on food safety, microbiology, molecular microbiology, and microbial ecology. In 2025, he was elected to the College of the Royal Society of Canada and named Tier-1 Canada Research Chair in Food Safety.

Lu earned his B.S. in food science at Ocean University of China in 2007 and his Ph.D. at Washington State University in 2011. Following a postdoctoral fellowship at Washington State, he joined the University of British Columbia as assistant professor in 2013, became associate professor in 2017, and moved to McGill in 2020.

Throughout his career, Lu has built a research program that advances the science of food safety at the molecular and microbial level, with impact across both academic and applied settings. His work has positioned him as a leading voice in food safety research in Canada and internationally, recognized by some of the country's most distinguished scientific honors.

Pu Jing is a Professor of Food Science at Shanghai Jiao Tong University (SJTU), where her research focuses on the fundamental science and key application technologies of anthocyanins and plant-based pigments. Her work emphasizes the chemistry and nutrition of dietary natural pigments, as well as precision manufacturing technologies for functional, plant-based foods. She earned her Ph.D. in Food Science and Nutrition from The Ohio State University in 2006.

Jing has published 127 peer-reviewed papers and holds 15 patents centered on anthocyanins, establishing a complete technological system spanning from basic research to industrial application. She serves as Associate Editor of the Journal of Food Science and holds leadership roles including Chief Professor at the Local Professor Workstation of SJTU and Executive Committee Member of the Technical Expert Committee at the China Light Industry Food Industry Management Center.

Since 2011, Jing has developed three food science courses at SJTU and has advised 56 students—including master's candidates, doctoral candidates, and undergraduates—who have collectively produced 97 papers and received multiple awards. She also mentors faculty members, postdoctoral researchers, and technicians each year, reflecting her deep commitment to bridging academic research with industrial applications and policy development.

David Julian McClements is a Distinguished Professor at the University of Massachusetts, specializing in food biopolymers and colloids. His research applies structural design principles to improve the quality, safety, shelf life, sustainability, and healthiness of foods, with current work focused on food nanotechnology, delivery systems, healthier processed foods, and next-generation plant-based foods.

McClements has published over 1,700 articles in scientific journals, accumulating more than 210,000 citations and an H-index of 220 (Google Scholar, 2026), and has secured over $25 million in external research funding. He is the author of eleven books, including Beyond the Ultra-processed Label: The Science Behind Food Processing and Health (2026), Meat Less: The Next Food Revolution (2023), and Future Foods: How Modern Science is Transforming the Way We Eat (2019).

Through his prolific scholarship and public-facing writing, McClements has become one of the most widely cited food scientists in the world. His work bridges fundamental science and real-world application, advancing both academic understanding and public knowledge of food processing, nutrition, and sustainability.

Tamanna Ramesh is an accomplished food scientist who has transitioned into business strategy, bringing over ten years of experience in the food and beverage sector. She currently serves as the FSOP Customer Commercialization Integration Lead for NAOU at The Coca-Cola Company, where she spearheads initiatives that unify commercial strategy and operations. She began her U.S. journey as an international student at the University of Maine in 2015 and holds a Master's in Food Science from UMaine and a Global MBA from Indiana University and the University of Manchester.

Prior to Coca-Cola, Ramesh held R&D roles focused on product, ingredient, and process innovation at Kraft Heinz and Nutritional Resources, Inc., and has successfully managed more than 50 high-impact projects—from ideation through market launch—for international CPG brands. In 2023, she founded Spark Academy, a platform devoted to promoting career equity for international STEM professionals in food and public health, through which she has coached more than 200 people in personal branding, career transitions, and immigration strategies.

A dedicated IFT volunteer, Ramesh founded and led the IFT Women's Resource Group, chaired the Product Development Division, and served as President of the Southeastern Section. She is currently a member of the NextUp Atlanta Board and remains active in mentoring the next generation of food industry professionals.

Jianping Wu is Professor and Associate Dean (International) in the Department of Agricultural, Food and Nutritional Science at the University of Alberta, and is affiliated with the Cardiovascular Research Centre. He is recognized as a Fellow by prominent food science organizations including IFT, ACS-AGFD, AOCS, IAFoST, and ISNFF, and has received honors including the IFT Public Health and Distinguished Career Awards and the Chinese American Food Society Professional Achievement Award.

Wu's research explores bioactive peptides, egg science, and protein sustainability, resulting in more than 300 peer-reviewed articles, three edited books, and 24 invited book chapters. His work has had broad impact across both fundamental science and applied nutrition, with implications for cardiovascular health and sustainable protein sources.

A dedicated scientific leader, Wu serves as Editor-in-Chief of Food Reviews International (since 2023), chairs the International Society of Nutrigenetics and Nutrigenomics (ISNFF), and is the founding President of the International Society for Food Protein and Peptide (ISFPP). Through these roles, he has shaped the direction of food science research and fostered international collaboration across the discipline.

Rui Hai Liu is a Professor in the Department of Food Science at Cornell University, where his research centers on diet and cancer, with a particular emphasis on the impact of functional foods and bioactive compounds on chronic disease risk and aging. He has authored more than 269 peer-reviewed publications and holds an h-index of 91, and has been recognized as a Highly Cited Researcher for eleven consecutive years.

Liu is a Fellow of the International Academy of Food Science and Technology (IAFoST), the Division of Agricultural and Food Chemistry (AGFD) of the American Chemical Society (ACS), the Institute of Food Technologists (IFT), the American Association for the Advancement of Science (AAAS), and the Royal Society of Chemistry. His accolades include the IFT 2011 Babcock-Hart Award, the 2016 General Mills Institute of Health and Nutrition Innovation Award from the American Society for Nutrition, and the IFT 2018 Gilbert A. Leveille Award & Lectureship.

At Cornell, Liu has received Teaching Excellence Awards from the Cornell Institute of Food Science in both 2011 and 2020, and was recognized as an Outstanding Educator by the Cornell Merrill Presidential Scholars in 2013. His career reflects a sustained commitment to advancing public health through rigorous food science research and dedicated teaching.

Abby Snyder is an Associate Professor of Microbial Food Safety at Cornell University, where her research focuses on understanding and controlling microbial risks in food production systems. Her work specializes in low-moisture foods such as dairy powders, spices, and ready-to-eat products, integrating microbiology and risk-based frameworks to develop practical, science-driven solutions for sanitation and contamination prevention. She received her B.S. from The Ohio State University and her Ph.D. from Cornell University.

Snyder has published more than 50 peer-reviewed articles and secured nearly $5 million in research funding as principal investigator. Her work is recognized for advancing how the food industry approaches sanitation and microbial risk management, particularly in environments where traditional wet cleaning is not feasible. She was appointed by the U.S. Secretary of Agriculture to the National Advisory Committee on Microbiological Criteria for Foods, where she co-chairs a committee focused on Cronobacter in powdered infant formula.

At Cornell, Snyder teaches food microbiology and food safety, and has mentored graduate students, postdoctoral scholars, and undergraduate researchers who have gone on to careers in academia, industry, and government. Through extension and outreach, she has delivered training programs for thousands of food industry professionals, reflecting her commitment to supporting safer food systems and public health.

Edgar Chambers IV is a University Distinguished Professor specializing in Sensory Analysis and Consumer Behavior at Kansas State University, where his career has centered on connecting sensory evaluation and consumer insights with business objectives and academic research. Prior to his academic career, he managed Sensory Analysis and Statistics at the Seven Up Company Headquarters.

Chambers has authored over 300 peer-reviewed articles covering the development and validation of sensory methods, their application across product categories, and their use in promoting public health—including topics such as food safety, dietary change, and health-related interventions. He also investigates how consumer understanding influences perception, satisfaction, and food selection, and has presented at conferences and led workshops in more than 50 countries.

A longtime IFT volunteer, Chambers has been part of the Sensory and Consumer Section for more than four decades. He served as Chair of the ASTM International Sensory and Consumer Division and was the first Chair and founding member of the Society of Sensory Professionals. He also served as the International Representative to Thailand's Royal Dictionary Committee for Sensory and Consumer terminology and is Editor-in-Chief of Beverages. He has trained more than 70 graduate students throughout his career.

Shyam Sablani is a Professor of Food Engineering at Washington State University whose research focuses on developing sustainable polymer packaging for food applications and advancing food manufacturing technologies to improve safety and quality. He earned his B.E. in Mechanical Engineering from the National Institute of Technology, Raipur, his M.S. in Mechanical Engineering from the Indian Institute of Technology, Madras, and his Ph.D. in Food Engineering from McGill University.

Sablani has secured more than $10 million in competitive extramural funding, published over 280 peer-reviewed journal articles, contributed to more than 30 book chapters, presented more than 130 conference papers, and edited a Handbook on Food and Bioprocess Modeling Techniques. His research has led to the development of next-generation barrier packaging for thermally processed products.

His honors include the 2016 IFT Marcel Loncin Research Prize, the 2018 Faculty Excellence in Advising Award, the 2021 Frozen Food Foundation Freezing Research Award, and the 2024 Faculty Excellence in Research Award. In 2024, he was named an IFT Fellow and selected for the Fulbright U.S. Scholar Award to Thailand. He currently serves as a Scientific Editor of the Journal of Food Engineering and is a member of IFT, the Society of Food Engineering, the Flexible Packaging Association, and the International Association of Food Protection.

Diana Maya is a chemical engineer with more than 20 years of experience across the plastics value chain, spanning raw materials, converters, and brand owners. She has spent the past 13 years with Kuraray, working at the Houston facility on high-oxygen-barrier solutions with regional responsibility for the Americas. Maya holds three master's degrees in polymer processing, environmental engineering, and business administration. She has authored multiple publications, is a named inventor on patents, and has led collaborative R&D projects addressing oxygen sensitivity, shelf-life extension, and material efficiency in food and packaging systems. Originally from Colombia, her professional focus is on delivering innovative barrier technology solutions that support food quality, safety, and waste reduction while minimizing the environmental footprint of plastic packaging.

Edgard Chow brings 30 years of work and leadership experience in the polymer industry. His career in food packaging began as a Process Engineer for the manufacturing of high-barrier packaging films at Sealed Air Cryovac, followed by process engineering experience at ITW's Valeron Strength Films. He is currently Global Director of Opportunity Management for Kuraray's Innovation Network Center, having previously served as Director of Technical Services and Development for Kuraray's barrier materials, including EVAL™ ethylene vinyl alcohol (EVOH) and PLANTIC™ thermoplastic starch barrier polymer in the Americas. Chow has been instrumental in growing Kuraray's food packaging business and has contributed to the development of packaging solutions for bag-in-box wine, UHT-processed shelf-stable milk, hot-filled juice, pasteurized tomato sauce, and retorted low-acid foods.

Juming Tang is Professor and Chair of the Department of Industrial and Systems Engineering at the University of Washington, a member of the U.S. National Academy of Engineering, and a Fellow of both the National Academy of Inventors and the Institute of Food Technologists. Before joining UW in 2024, he was Regents Professor and Distinguished Chair of Food Engineering at Washington State University, where he conducted pioneering research on microwave-based food preservation technologies and pathogen control in low-moisture foods. He has advised more than 50 PhD students and 50 postdoctoral fellows, holds 16 U.S. and international patents, and directed two industrial consortia that led to the development of 915 MHz Microwave Assisted Thermal Sterilization technology, accepted by the U.S. FDA and USDA FSIS.

Louise Wicker is an internationally recognized expert in pectin chemistry and functionality whose distinguished career included professorships at Louisiana State University, the University of Georgia, the University of Florida, and—through 2025—Korea University as Adjunct Professor. She earned her B.S. and M.S. in Food Science from Clemson University and her Ph.D. in Food Science from North Carolina State University. Wicker authored or co-authored over 200 peer-reviewed publications and was a frequently invited keynote speaker at international conferences organized by IFT, the American Chemical Society, Food Hydrocolloids Trust, and others. She trained and mentored more than 60 graduate students and postdoctoral fellows, and received the IFT Elizabeth Fleming Stier Award in 2017. She is a Fellow of IFT, IAFoST, and the Institute of Food Science and Technology (UK).