Cornell offers new interdisciplinary graduate training program in food safety
The Cornell University College of Agriculture and Life Sciences and the College of Veterinary Medicine, Ithaca, N.Y., have launched a new interdisciplinary doctoral training program in food safety to provide instruction in new methods of detecting, eliminating, and controlling pathogens in the food system.

The program will offer unique internship opportunities outside of the traditional academic environment, which could range from training at a biotechnology company to experience with state and federal agencies charged with development of scientifically based food safety policies and regulations. Faculty mentors for this program have expertise in food safety, food and veterinary microbiology, molecular microbiology, bacterial pathogenesis, microbial ecology, and epidemiology. Graduate students who are accepted in the program may apply to one of three graduate fields (food science and technology, microbiology, or veterinary medicine) and will be encouraged to pursue laboratory rotations to aid in the selection of a dissertation advisor.

Applicants should have a strong interest in food safety and a bachelor’s or master’s degree in any biological science. Applicants with a doctorate of veterinary medicine, or an equivalent degree, are encouraged to apply. Successful applicants will be supported with teaching and/or research assistantships.

For more information, contact Dr. Kathryn Boor, Department of Food Science, 412 Stocking Hall, Cornell University, Ithaca, NY 14853 (call 607-255-3111; E-mail: [email protected]).

New food science faculty member joins University of Illinois
Keith Cadwallader recently joined the Department of Food Science and Human Nutrition at the University of Illinois, Urbana, as Associate Professor of Food Chemistry,

Formerly an Associate Professor of Food Science at Mississippi State University (1994–1999) and an Assistant Professor at Louisiana State University (1991–94), Cadwallader will continue his research and teaching of the chemistry and analysis of foods at Illinois. His research interests include food aroma characterization and analysis by the combined use of instrumental and sensory techniques, and the recovery and production of flavorings from processing by-products.

A Professional Member of IFT, the American Chemical Society, and Phi Tau Sigma, he is co-editor of a book on seafood flavor and lipid chemistry and has published numerous book chapters and journal articles focusing on food flavor and chemical analysis.

Cadwallader received his B.S. in food science from the University of Georgia in 1984; and his M.S. and Ph.D. in 1987 and 1990, respectively, from the University of Florida.

Oregon State names new Head of Food Science
Robert J. McGorrin, Manager of the Strategic Innovative Re search Section of Kraft Foods’ Research and Development Center, Glenview, Ill., has been named Head of the Department of Food Science and Technology at Oregon State University (OSU), Corvallis.

McGorrin, who has a Ph.D. in organic/medicinal chemistry from the University of Illinois, has 22 years of experience in research and development at Kraft Foods and earlier at Quaker Oats. He is active in the American Chemical Society and on the editorial boards of two professional journals, the Journal of Agricultural and Food Chemistry, and Chemical Innovation.

At OSU, McGorrin is replacing Daniel F. Farkas, who has retired. Farkas, a Professional Member of IFT and an IFT Fellow, had been Head of the university’s Department of Food Science and Technology since 1990.

Allen Foegeding appointed to Food Chemicals Codex Committee
E. Allen Foegeding, Professor in the Food Science Department of North Carolina State University, Raleigh, has been named a member of the Committee on Food Chemicals Codex of the Food Nutrition Board, Institute of Medicine, The National Academies.

This committee is charged with revising and updating the Food Chemicals Codex, a compendium of physicochemical and microbiological specifications defining the identity and quality of direct and some indirect food additives, including GRAS substances and processing aids. Committee members are appointed for a term of three years.

Cain wins two awards in Oregon
Robert F. Cain, retired Professor of Food Science and Technology at Oregon State University, Corvallis, and Emeritus Member of IFT, has recently won two prestigious awards—the Career Achievement Award from the Northwest Food Processors Association, and the Henry Hartman Cup, given by the Oregon Horticultural Society in recognition of outstanding service to Oregon horticulture.

He is the first recipient of both awards in one year.

Cain received his doctorate in food technology from Oregon State University in the late 1940s. He joined IFT in 1947 and was named an IFT Fellow in 1979. His many professional achievements include the mid-1950s discovery of a radiation-resistant microorganism, work which has been cited as a beginning point for the creation of genetically altered bacteria that could be used to fight nuclear waste.