Celebrating Achievement

For 80 years, IFT has honored achievements in research, applications, and service in and to the fields of food science and technology, dating back to the first presentation of the Nicolas Appert Award in 1942.

IFT is grateful to member jury volunteers and to those who nominate their peers so that they may be recognized for their important work in the science of food. None of this would be possible without them.

To the 2022 Achievement Award recipients–We salute you!

Achievements in Microbial Research for Food Safety in Honor of Gerhard J. Haas

 Vivian C. H. 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 Gerhard J. Haas Achievement 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 Jiménez-Flores, PhD, Professor, The Ohio State University

Rafael Jiménez-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 Zhonglin 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, wine-making, and brewing industries, and is named 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.

Include Award in Honor of George Washington Carver

Tuskegee University Food and 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 and 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.

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.

Lifetime Achievement Award in Honor of Nicolas Appert

Michael N. A. 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.

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 and 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 and 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 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. The characteristics of nanoemulsion particles and their effect on bioavailability of nutraceuticals will be examined. He will also train a young scientist and a graduate student as part of this research.