Reynolds receives UGA alumni award
The University of Georgia’s (UGA) Agricultural Alumni Association recently presented its Outstanding Faculty Award to Dr. A. Estes Reynolds Jr. Reynolds coordinates the outreach program for the university’s Department of Food Science and Technology and the Food Process Research and Development Laboratory. He has developed curricula for the food industry, working with processors to produce specialty foods and supply technical knowledge.

Reynolds received his B.S.A. in animal science and his Ph.D. in food science from the University of Georgia.

Mississippi State takes top honors in dairy products contest
A team of students from Mississippi State University ranked first in the All Products category at the 78th Collegiate Dairy Products Evaluation Contest, held in October 1999 in conjunction with Worldwide Food Expo ‘99.

Mississippi State received the $2,000 Shirley Seas Memorial Scholarship, funded by the International Association of Food Industry Suppliers (IAFIS) Foundation. Charles H. White and Julie Wilson, coaches for the Mississippi State team, won the Coach of the Year Award.

The Joe Larson Merit Award, which rewards an individual for demonstrating key attributes necessary for industry leadership, consisting of $500 and a plaque, went to Sheri Moeller of South Dakota State University. Saputo Cheese Inc. presented the Bert Aldrich Award, consisting of $250 and a plaque, to Tonya Bockhop of the University of Wisconsin. Aggie J. Thompson, Associate Deputy Administrator, Dairy Programs, U.S. Department of Agriculture, was the keynote speaker at the Contest Awards Breakfast. Thompson, who is the Contest’s new Superindendent, encouraged the students to pursue their interest in food science and commended them for their participation in the contest.

First held in 1916 as the “Student’s Butter Judging Contest” and sponsored by IAFIS since 1930, the Collegiate Dairy Evaluation Contest now includes numerous project categories. In the All Products category, Mississippi State took top team honors; First Place (Undergraduate Individual) went to the university’s Laura McCoy. First Place (Individual Graduate) was received by Melanie Dineen, University of Wisconsin.

In the Butter category, Mississippi State again took top team honors; First Place (Individual Undergraduate) went to Tonya Bockhop, University of Wisconsin; and First Place (Individual Graduate) to David Ahlem, California Poly State University.

In Cheddar Cheese, the University of Orange Free State, South Africa, took top team honors and Annelize Prinsloo of that university received First Place (Individual Undergraduate). First Place (Individual Graduate) in Cheddar Cheese was received by Melanie Dineen, University of Wisconsin.

In both the Milk and the Cottage Cheese categories, Mississippi State again took top honors in the team category; Tyrel Reed, Mississippi State, received First Place (Individual Undergraduate); and Melanie Dineen, University of Wisconsin, received First Place (Individual Graduate).

California Poly State University swept top honors in the Yogurt category; with the university receiving First Place in the team category; Maybelyn Silva receiving First Place (Individual Undergraduate) and David Ahlem receiving First Place (Individual Graduate).

In the final category, Ice Cream, Mississippi State again swept to first place, with the university winning top honors in the team category; Laura McCoy receiving First Place (Individual Undergraduate); and Yonca Karagul taking First Place (Individual Graduate).

Andress wins D.W. Brooks Award
Elizabeth L. Andress, professor and extension leader in the Department of Foods and Nutrition, University of Georgia (UGA), Athens, recently received the 1999 D.W. Brooks Award for excellence in public service for research. Other honorees included Steve Brady, county extension programming; Roger Wyatt, teaching; and Scott NeSmith, research.

The annual awards, named for the late D.W. Brooks, founder and chairman emeritus of Gold Kist, Inc., are presented to UGA College of Agricultural and Environmental Sciences faculty who excel in teaching, research, and education. In 1981, they were expanded to include research, extension, and county extension programs. An award for international agriculture was added in 1988. Brooks was an advisor on agriculture and trade issues to seven U.S. presidents and the recipient of numerous awards for his contributions to global agriculture.

Andress is recognized as one of the most knowledgeable and productive extension food science specialists in the United States, and frequently serves as a resource throughout the state and nation. To help meet the public’s need to understand and combat foodborne illness, Andress developed research-based educational programs related to food safety. She has also served as a resource in developing and implementing nutrition and food safety training programs for school foodservice staffs, and helped develop the annual School Nutrition Culinary Institute for school nutrition supervisors and managers, sponsored by the Georgia Department of Education.

Before the awards ceremony, former Georgia Governor Zell Miller presented the D.W. Brooks lecture, “Georgia: Gains and Gaps.”