Charles H. Manley becomes IFT’s 1999-2000 President
Charles H. Manley will become the Institute of Food Technologists’ 60th President when he takes office on September 1, 1999. He will preside over a professional society that remains a growing, changing entity, meeting challenges and opportunities for the future.

Manley, who is Vice President of Science and Technology, Takasago International Corp. (USA), Rockleigh, N.J., earned his B.S. in chemistry from the University of Massachusetts, Dartmouth. He received his M.S. in biochemistry/food science and Ph.D. in food science from the University of Massachusetts, Amherst, and began his career as a Senior Food Scientist in 1969 at the Nestlé Company. He rose through increasingly responsible positions at various companies, including Unilever, until he joined Takasago International in 1988. He is considered an expert in the area of research in savory flavors, and his scientific involvement in the regulatory process through the Flavor and Extract Manufacturers Association (FEMA) led to the establishment of international guidelines for manufacturing savory flavors.

His record of involvement in IFT since he joined the Institute in 1967 is exemplary. He is a member of the New York Section, which he served as Chair, Treasurer, and Councilor. He has also chaired the Section Committees of Program, Meeting in Miniature (three times), Continuing Education, Long-Range Planning, Nominations, and the 1989-90 Eastern Food Science Conference. In 1989, he received the New York Section Distinguished Service Award. He is also a member of the Executive Committee of the Toxicology & Safety Evaluation Division.

At the national level, Manley served on IFT’s Executive Committee (1992-95) and chaired or served on such committees as the Exhibitor Advisory Board, Basic Symposium, Research, Nominations and Elections, Annual Meeting Program Committee, OSPA/Science Communications, and the Student Activities Committee. In 1998, he chaired the IFT Foundation. He was named an IFT Fellow in 1992 for his achievements in flavor chemistry, ingredient safety communication with government and industry, and dedication to the profession of food science and technology. He is considered an outstanding food scientist and a first-rate spokesman for the industry and for IFT.

Other professional activities include service as a member of FEMA’s Board of Governors (1985-97; President 1993-94); Industrial Board of Governors of the Center for Advanced Food Technology at Rutgers University (1990–93), and the Food Science Department of the University of Massachusetts (1989-present); and Board Member of the International Food Biotechnology Council (1990–93).

IFT has become the leading professional source of food science and technology information. Manley feels we must not only continue to achieve excellence, but continue to strive for more excellence in our competitive and more global world. He feels that his international experience will be an asset in this role, as will his experience with the IFT Foundation, which continues to develop into the “foundation” for IFT’s future growth. His pledge as IFT President is to continue to increase the Institute’s global leadership role and to increase IFT’s ability to provide enough scientific information, career training, job opportunities, and forums of all kinds to enhance its members as professionals in the food industry.

Mary K. Schmidl chosen IFT President-Elect for 1999-2000
Mary K. Schmidl was chosen by the members of IFT as President-Elect of the Institute of Food Technologists for 1999–2000. Schmidl, who is Principal of National Food and Nutrition Consultants (NFNC) and Adjunct Professor, Dept. of Food Science and Nutrition, University of Minnesota, St. Paul, will take office as IFT’s 61st President on September 1, 2000.

She earned her B.S. in food science from the University of California, Davis, then received an M.S. in food science and Ph.D. in food chemistry from Cornell University, Ithaca, N.Y. With a major interest in the field of nutrition, her career history includes positions as research chemist and department head at A.G. Bayer; Director of Research, Novartis (formerly Sandoz) Nutrition Corporation; and Vice President of Science and Technology, Humanetics Corporation. She became Principal of NFNC in 1995.

Schmidl has played a major role in the professional ranks of IFT since she joined the Institute as a student member in 1974. At the Regional and Division level, offices held have included Chair of the Nutrition Division, the Minnesota Section, the Bylaws Committee of the Sensory Evaluation Division, and the Midwest Food Processors conference. In addition, she has served on numerous committees within those entities and the Northern California Section. Nationally, she has served as Councilor Representative to the Executive Committee, Scientific Lecturer, Awards Committee member (Chair-Designate/Chair, 1990-93), Samuel Cate Prescott Award Jury (Chair, 1992-93), ad hoc Committee on Headquarters (Chair, 1988-89), Annual Planning Committee (1982); and Student College Bowl Judge and Moderator (1986–87, 1989, and 1991). Currently, she is Assistant Treasurer of the Institute, a position she has held since 1994.

She has been recognized numerous times for outstanding achievements. Among her awards, she has received the 1995 UC-Davis College of Agriculture and Environmental Sciences Award of Distinction; was the first recipient of the Live Oak High School (California) Wall of Pride, 1995; and was 1993 recipient of the IFT Babcock-Hart Award for her contributions to food technology which resulted in improved public health. She was named an IFT Fellow in 1996.

Brooks-Ray and Sleeth named IFT Councilor Representatives
Gloria Brooks-Ray and R.B. Sleeth were named Councilor Representatives to IFT’s Executive Committee for the period September 1, 1999 to August 31, 2002.

Brooks-Ray, who is Principal Adviser, Codex Alimentarius, Novigen Sciences, Inc., Washington, D.C., earned her B.S. in foods and nutrition from North Carolina A&T State University, her M.S. in nutrition from the University of Illinois, and an MBA in management from Fairleigh Dickinson University. She was Director, Regulatory Affairs and Nutritional Scientist at Bestfoods prior to joining Novigen Sciences in 1997.

An IFT member since 1968, Brooks-Ray has taken an active role in the Institute for more than 20 years. At the national level, she served on several awards juries and as member or chair of the Constitution and By-Laws, Awards, 50th Anniversary, and Nominations and Elections Committees. Currently, she is a member of the Committee on Codex. She was a member of the Executive Committee of both the Nutrition Division and the Food Laws and Regulations Division. She also served as Chair of the New York Section, is currently a Councilor, and has contributed to many committees of the Section, for which she received its Distinguished Service Award in 1988. She was named an IFT Fellow in 1998.

 R.B. Sleeth, who retired in 1994 as Vice President and Director of Research, Armour Food Company, Scottsdale, Ariz.,earned a B.S. in animal husbandry from West Virginia University, an M.S. in meat science from the University of Florida, and his Ph.D. in meat and food science from the University of Missouri.

He joined IFT as a student member in 1953, serving IFT over the years in a number of capacities. He was 1976-77 Chair of the IFT Muscle Foods Division and member of the Graduate Fellowship and Babcock-Hart juries. He was also a Board Member of the Council on Agricultural Science and Technology (CAST) and is a current member of CAST’s Executive Committee. He also served on IFT’s Finance Committee; Task Force on Strategic Planning, Task Force on Implementation and Prioritized Strategy of Strategic Plan (Goal A-4: Infrastructure); Task Force on CEO Involvement in IFT; Task Force on Governance; and the Short Course Committee (Chair, 1977-78). Currently, he is a member of the IFT Constitution and By-Laws Committee.

He was an active member of numerous committees of the Chicago Section, including Program, Membership, Tellers and Executive Committee. He was 1974 Chair of the Tanner Lectureship Committee and Section Councilor. Currently, he is a Councilor of the Cactus Section. Sleeth was named an IFT Fellow in 1981 and received IFT’s 1997 Industrial Scientist Achievement Award for his several innovative “firsts” in the meat-food industry.

Lawson and Eitenmiller elected IFT Membership Representatives
Margaret A. Lawson and Ronald R. Eitenmiller were elected Membership Representatives to IFT’s Executive Committee for the period September 1, 1999 to August 31, 2002.

Lawson, R&D Manager, T. Hasagawa Flavors USA, Inc., Cerritos, Calif., earned her B.S. and M.S. degrees in food science and technology from the University of California, Davis. She joined IFT as a student member in 1976 and has been active on a number of committees, including the Scientific Lectureship Committee (Chair, 1995); ad hoc Strategic Planning Process Committee; Committee on Membership and Professional Affairs (Chair 1989, 1990); and the Freshman and Sophomore Scholarship Jury. Currently, she is a member of the Publications Committee. For the Southern California Section, she served as Chair of the Tellers’ Committee and as Councilor and Alternate Councilor. Lawson holds eight patents and received a number of graduate fellowships and scholarships. In 1985, she was the Tribute to Women and Industry (TWIN) Honoree.

Eitenmiller received his B.S. in dairy technology from the University of Illinois, Urbana; and his M.S. and Ph.D. degrees in food science from the University of Nebraska, Lincoln. He joined the food science faculty of the University of Georgia, Athens, in 1971, where he is now Professor of Food Biochemistry. His IFT activities involve service on or as Chair of numerous committees, including IFT Expert Panel (Chair, 1997-98), Science Communications, Regional Sections and Divisions, ad hoc Committee on Symposium Evaluation, 1990-93 Appert Award Jury, and the Junior/Senior Scholarship Jury (Chair, 1979-80). He was also a member of the Editorial Board of the Journal of Food Science from 1983 to 1986. He has held various offices in the Dixie Section, which he served as 1982-83 Chair and 1983-86 Councilor.

Eitenmiller joined IFT as a student member in 1967. He received the University of Georgia Outstanding Research Awards (1980, 1982, 1983, and 1987); D.W. Brooks Research Award (1988); and D.W. Brooks International Agriculture Award (1994); and has served as Food and Drug Administration Science Advisor on nutrient analysis since 1978. He was named an IFT Fellow in 1995.

Professional Conduct Code updated
During the March Committee Meetings, Rick Stier, Chair of the Ethics Sub-committee, presented a Code of Professional Conduct document to the Executive Committee for approval on March 15, 1999. The Executive Committee moved, seconded, and carried the motion to adopt the Code of Professional Conduct for Members of the Institute of Food Technologists.

These basic tenets of professionalism are essential elements to assure the integrity, honor, and dignity of the Institute and its members. All members of the Institute of Food Technologists shall adhere to the following code of ethics:
1. Work to ensure the health, safety, and well-being of the public.

2. Report all research properly and accurately.

3. Acknowledge the work and publications of others properly and accurately.

4. Treat all colleagues and co-workers with respect and in accordance with the Institute’s established diversity policy.

5. Use or make reference to the Institute’s name, logo, and other marks only after receiving prior written approval from the Institute to do so.

6. Maintain proprietary information in confidence or obtain prior approval from the owner before using or disclosing such information to third parties.

7. Act in compliance with all applicable authorities or laws.

8. Maintain objectivity when reviewing scientific work, publications, or journals.

9. Avoid conflicts of interest and any appearance of impropriety.

A copy of this code will be published in the annual Membership Directory, Committee Directory, and Spotlight, as well as in this issue of Food Technology. It will also be distributed to all committees and task forces. The Ethics Committee will be reappointed as issues arise.

Rothenberg named IFT Congressional Science Fellow
Joan R. Rothenberg, senior manager, Equipment/Product Development at Starbucks Coffee Co., Seattle, Wash., was awarded the 1999–2000 IFT Congressional Science Fellowship. Rothenberg’s fellowship will begin Sept. 1.

The IFT Congressional fellowship allows a qualified member to work for one year for a member of Congress or for a Congressional committee or organization. The fellow serves as a legislative staff member and has the opportunity to share scientific perspective on food and agricultural issues with Congressional members and staff directly responsible for science and food policy.

Rothenberg’s term begins with a two-week orientation, provided by the American Association for the Advancement of Science, which coordinates the fellowship program. IFT is one of 20 engineering and scientific societies participating in the AAAS program. IFT’s fellowship is sponsored by the IFT Foundation.

For information about the program, contact IFT’s Science Communications department by phone at 312-782-8424 or via email at [email protected]. Additional information is available on the web at

Media Fellowship in Food Science awarded to Ditschun
IFT Student Association General Editor Tanya Ditschun, Oakville, Ontario, was selected to receive IFT’s 1999 Media Fellowship in Food Science. She was placed through the American Association for the Advancement of Science (AAAS) at radio station KUNC-FM 91.5, a National Public Radio affiliate in Greeley, Colo., near Denver. She will work there for ten weeks from June 14 to August 27. Prior to and after the fellowship, she will undergo a three-day AAAS orientation and two-day follow-up evaluation in Washington, D.C.

Tanya’s media preference for her fellowship was radio. As only two radio outlets were available for placement this summer through AAAS, she was fortunate to be personally selected by KUNC-FM to be their Fellow. IFT is sponsoring this fellowship through the AAAS Mass Media Science and Engineering Fellows program. Its purpose is to strengthen ties between science and journalism.

Schaley promoted to JFS Senior Editor
IFT Staffer Therese L. Schaley has been promoted to Senior Editor of the Journal of Food Science. In her new position, Schaley will edit all JFS articles and oversee article tracking and peer review. She will work with the journal’s Scientific Editor, Owen R. Fennema, to improve the journal’s quality and timeliness.

She joined IFT in December 1993 as Information Specialist in IFT’s Science Communications Department. In that role, Schaley produced the monthly newsletter, Communicator’s Alert, and IFT’s Annual Report. She was the staff liaison to the Research Committee and managed IFT’s Congressional Science Fellowship Program.

Prior to joining the IFT staff, Schaley served as Production Manager for Oceanography Magazine, the scientific journal of The Oceanography Society, and later as Editor for the U.S. World Ocean Circulation Experiment at Texas A&M University, College Station.

ICOF ‘99 set for October 11 in Beijing
ICOF ‘99, the first Conference on Oriental Foods, will be held October 11-15, 1999, in Beijing, China. This conference is sponsored by the Chinese Institute of Food Science and Technology (CIFST) and the International Union of Food Science and Technology (IUFoST) and co-sponsored by IFT and the Chinese-American Food Society (CAFS).

The conference will consist of technical sessions and a “Quality Oriental Food Show.”

For more information, please contact Dr. Martin Lo via E-mail at [email protected].

Details may be obtained through the following Web sites:;; or

Program established to mobilize members’ expertise for technology transfer/assistance
The Institute of Food Technologists (IFT) has created a new program to mobilize the scientific and technical expertise of its members to address food safety problems both domestically and globally, and has formed a new department to direct this program.

The Dept. of Science and Technology Projects will develop multi-disciplinary, multi-institutional review panels to meet special needs of government agencies, industries, and other food-related organizations. IFT will tailor the composition of panels for each project, drawing on the technical expertise of its 28,000 members within IFT’s 24 divisions of technical expertise. “IFT is uniquely structured to develop flexible, collaborative approaches to solve today’s complex food safety issues,” said IFT President Bruce R. Stillings. “This effort builds on our mission to advance the science and technology of food through the exchange of knowledge.”

In 1998, IFT secured a five-year contract with the U.S. Dept. of Health and Human Services, Food and Drug Administration, to analyze and review topics in food safety, food processing, and human health. The first task order calls for the development of a report, “How to Quantify the Destruction Kinetics of Alternative Processing Technologies,” which is due to FDA in March 2000. IFT created a multi-disciplinary, multi-institutional Scientific and Technical Panel and three subpanels composed of food microbiologists and engineers to work on the first task order. A Science Advisory Board will provide IFT guidance in completing subsequent task orders. This approach, developed to meet the needs of FDA, will serve as a model for projects with other organizations.

Former IFT Science Communications Manager Ellen J. Sullivan has been named director of the new department. In Science Communications, Sullivan managed IFT’s Food Science Communicator program and coordinated the development of a variety of comments to government agencies. She also served as staff liaison to the Food and Nutrition Science Alliance (FANSA); participated in the Keystone National Policy Dialogue on Food, Nutrition and Health; and was a member of FDA’s Food Advisory Committee’s Working Group on Economic Incentives for Private Health Claims–Related Research.

Prior to joining IFT in 1992, Sullivan was news editor in the public relations department of Youngstown State University and reporter and editor for the daily newspaper, The Vindicator, both in Youngstown, Ohio. She earned a master’s degree in journalism from Northwestern University’s Medill School of Journalism and a bachelor’s degree cum laude in economics and German from Washington University in St. Louis.

IFT members interested in being considered to serve on review panels may submit their resumes or complete curriculum vitae to Sullivan at [email protected]. Individuals interested in discussing project opportunities are also encouraged to contact Sullivan. IFT is hiring a staff scientist and information specialist for the department—refer to the display ads in the Positions Available section of this issue or the announcement on IFT’s Web site at

Members of the Science Advisory Board on the IFT/FDA contract are: Senior Science Advisor, Frank F. Busta, Professor Emeritus, University of Minnesota; Roy G. Arnold, Provost, Oregon State University; Lester M. Crawford, Director, Center for Food and Nutrition Policy, Georgetown University; Ray A. Goldberg, George M. Moffett, Professor of Agriculture and Business Emeritus, Harvard Business School; Marcus Karel, Retired Professor, Massachusetts Institute of Technology and Rutgers University; Sanford A. Miller, Dean and Professor, Graduate School of Biomedical Sciences, University of Texas; Martha Rhodes Roberts, Deputy Commissioner for Food Safety, Florida Dept. of Agriculture & Consumer Services; G. Edward Schuh, Freeman Chair Professor, Hubert H. Humphrey Institute of Public Affairs, University of Minnesota; Barbara O. Schneeman, Professor, Dept. of Nutrition, and Dean, College of Agricultural and Environmental Sciences, University of California at Davis; and Thomas N. Urban Jr., Retired CEO, Pioneer Hi-Bred International.

Members of the Scientific and Technical Panel and Subpanel Members working on the IFT/FDA contract, Task Order No. 1, Alternative Processing Technologies, are as follows: Frank F. Busta, Panel Chair; Josef L. Kokini, Professor, Food Science Dept., Rutgers University; Irving J. Pflug, Professor, Dept. of Food Science and Nutrition, University of Minnesota; Dietrich Knorr, Professor and Head, Dept. of Food Technology, Technical University Berlin; Theodore P. Labuza, Professor, Dept. of Food Science and Nutrition, University of Minnesota; Merle D. Pierson, Professor, Dept. of Food Science and Technology, Virginia Polytechnic Institute and State University; Gustavo Barbosa-Cánovas, Professor of Engineering, Dept. of Biological Systems Engineering, Washington State University; Donald W. Schaffner, Extension Specialist, Dept. of Food Science, Rutgers University; Q. Howard Zhang, Assistant Professor, Food Science and Technology, Ohio State University; Jeffrey T. Barach, Vice President, Special Projects, National Food Processors Association; Ashim K. Datta, Associate Professor, Dept. of Agricultural & Biological Engineering, Cornell University; P. Michael Davidson, Knoxville, Tenn.; Dennis R. Heldman, Heldman Associates, Newtown, Conn.; Sudhir K. Sastry, Professor, Food, Agricultural & Biological Engineering, Ohio State University; Daniel F. Farkas, Professor and Head, Dept. of Food Science and Technology, Oregon State University; and Dallas G. Hoover, Professor, Dept. of Animal and Food Sciences, University of Delaware.

Dupont to be Atwater Lecturer
Jacqueline Dupont will present the 1999 W.O. Atwater Memorial Lecture during the IFT Annual Meeting on Monday, July 26, at 3:30 p.m. in the Hyatt Regency McCormick Place Hotel (connected to the Convention Center). Her topic will be “The Third Century of Nutrition Research Policy—Shared Responsibility.”

Dupont is recognized as a national and international authority on the nutritional aspects of lipids in health and disease, as well as a leader in setting a tone for cooperation between disciplines in nutritional sciences. She has been an effective force for enhancing cooperation between federal agencies involved in nutrition.

Under her leadership, the USDA/ARS nutrition research centers have developed new techniques in isotope kinetics, neutron activation, and modern mass spectrometry at the most advanced level possible.

Dupont continues to be a standard bearer for excellence in her current work at Florida State University, where she is leading an effort to apply magnetic resonance imaging and spectroscopy to the modern problems of human nutrition.

She has served on the FAO/WHO Committee on Fats and Oils and the International Union of Nutritional Science fatty acid committee. She also led an effort involving a number of Federal departments and agencies as well as non-government organizations and industry in the development of emergency relief food supplements using new knowledge and technology.

In the early 1970s, Dr. Dupont, and her colleagues, were already linking the risk-reducing effects of polyunsaturated fats on heart disease to eiscosanoid metabolism. Her laboratory developed a radioimmunoassay that could distinguish between types of prostaglandins without lengthy extraction procedures, allowing the study of dietary regulation of these compounds and their effect on physiological and pathophysiolocal conditions.

Her research on cholesterol, bile acid, and eicosanoid metabolism has resulted in more than 80 refereed publications and several authoritative reviews on lipids and essential fatty acid requirements.

In her lecture, Dupont will discuss three centuries of nutrition efforts. A national nutrition research policy was articulated in 1862 with the founding of the U.S. Dept. of Agriculture. State land grant universities were given responsibility for conducting research and disseminating the findings. W.O. Atwater extended this assignment to federal intramural research at the end of the 19th century and defined activities that are in the national realm, such as compilation of food composition data and determination of population food and nutrient requirements and availability. During the 20th century those responsibilities were expanded when the U. S. Public Health Service was designated to oversee nutrition as it relates to disease. The third century of this evolution presents the responsibility for preserving our legacy and, by cooperation and visionary use of modern science, building a new era of advancement of nutritional health and well-being.

The lecture is the 28th in a series co-sponsored by IFT and the U.S. Dept. of Agriculture’s Agricultural Research Service to recognize scientists who have made unique contributions toward improving the diets and nutrition of people around the world. It also honors Wilbur Olin Atwater (1844-1907), USDA’s first chief of nutrition investigations.

Atwater is considered the father of human nutrition in the U.S. because of his early research on nutrients, proteins, and food composition. A national nutrition research policy was articulated in 1862 with USDA’s founding. State land grant universities were given responsibility for conducting research and disseminating the findings. Dr. Atwater extended this assignment to federal intramural research at the end of the 19th century and defined activities that are in the national realm, such as compilation of food composition data and determination of population food and nutrient requirements and availability. During the 20th century, those responsibilities were expanded when the U.S. Public Health Service was designated to oversee nutrition as it relates to disease. The third century of this evolution, the 21st, presents the responsibility for preserving our legacy and, by cooperation and visionary use of modern science, building a new era of advancement of nutritional health and well-being.

Regional Section and Division News

Philip E. Nelson, Head of the Dept. of Food Science at Purdue University, West Lafayette, Ind., delivered the 37th Fred W. Tanner Lecture on May 10. He spoke on the subject, “Aseptic Processing and Packaging,” giving a general overview of the history of aseptic processing of high-acid, nonrefrigerated products from tomato juice to orange juice concentrate; from 1- gal containers in the laboratory to a presterilized ship container the length of two football fields, six stories high, and six stories wide.

Nelson, who was educated at Purdue University, is known in the industry for innovative scientific breakthroughs in the area of aseptic technology. His research has revolutionized the way foods are processed, packaged, stored, and distributed around the world, including developing nations, and has resulted in reducing seasonal dependencey on narrow harvest times. Nelson received IFT’s 1976 Industrial Achievement Award for his aseptic bulk storage process, and the 1995 Nicholas Appert Award his contributions to food technology.

Also at the meeting, 50-year section members were recognized.

IFT wishes to recognize its 1999 IFT Food Expo sponsors . . .
For its Tram “People Mover”
• Mane, USA
• Schouten
• Idexx Laboratories, Inc.

For its Shuttle Bus Videos
• AC Humko

For its Badge Lanyards
• Cargill Foods For its ExpoScan™ Datacard
• Carmi Flavors & Fragrances

For its “Camp IFT” Children’s Convention
• McCormick Flavor Division

. . . thank you for your continued support of IFT!

Assistant Editor