Two NC State professors retire
North Carolina State University’s Food Science Department recently said farewell to two retiring professors—William M. (Bill) Walter and Harold E. Swaisgood.
Walter, USDA-ARS Professor of Food Science, joined the NCSU faculty in 1965. During his career, he published 150 scientific and technical papers. His research focused on the chemistry, postharvest handling, and processing of sweet potatoes, an area in which he is considered one of the most knowledgeable public servants in the U.S. He also worked with vegetable products in general, and specific commodities such as cucumbers, tomatoes, olives, and others.
Walter earned his B.S. in chemistry from the Citadel and obtained his Ph.D. in organic chemistry from the University of Georgia. He also served as a Captain at the U.S. Army Tropical Medical Research Laboratory in Fort Brook, Puerto Rico.
Swaisgood, William Neal Reynolds Professor of Food Science and Biochemistry, joined the NCSU faculty in 1964. He is considered to be a major contributor to the excellence of the university through his work as a research scholar, teacher, graduate student mentor, and leader in science and technology. He received the university’s Holladay Medal for Excellence in 1999 and was named an Alumni Distinguished Graduate Professor in 1997.
Swaisgood published more than 160 peer-reviewed journal articles and 35 invited book chapters and has five patents to his credit.
Bourne speaks at students’ Fellows Visit
IFT Fellow Malcolm Bourne shared his food science expertise with University of California, Davis, students at their Fellows Visit.
The university’s Food Science Graduate Student Association (FSGSA) hosted the event, which featured two talks by Bourne, Emeritus Professor of Food Science, Cornell University, Ithaca, and a roundtable discussion, for students, faculty, and staff.
Bourne, who is editor of the Journal of Texture Studies, discussed the challenges and considerations of journal publications. He spoke with graduate students from various disciplines about writing and submitting articles from the perspectives of both the editor and author in his first talk, “How to Publish in a Refereed Journal.”
In his second talk, “New Technology Gives Firmer Texture in Processed Vegetables and Fruit,” he discussed new processing technology with a demonstration featuring taste samples of processed carrots.
Bourne also participated in a roundtable discussion with students that addressed postharvest food loss, food distribution, and food processing. After relating personal experiences with world hunger and poverty in other countries, Bourne encouraged students to undertake the challenge of world hunger, while considering social and economic issues of the countries involved.
After the three seminars, the students gave Bourne a tour of the Food Science Dept., which had changed greatly since he was a graduate student there. He was also the guest speaker at the NCIFT Student Recognition Night, which coincided with his visit.
Funds are still available for the IFT Fellows University Visitation Program for this fiscal year, which ends August 31, 2001. The program brings IFT Fellows to universities for periods of one to several days to give seminars, consult in their areas of expertise, and mentor students. More than 100 Fellows have offered to share their experiences and expertise with the new generation of food scientists. Departments interested in inviting a Fellow to visit should call Neil H. Mermelstein at 312-782-8424 or e-mail him at [email protected].