University of Georgia to offer off-campus master’s program in food technology
This fall the University of Georgia will launch a new program that will provide food professionals in Atlanta, Ga., and its suburbs with an opportunity to earn a master’s degree in food technology.
Beginning in August, classes will be offered at the university’s new suburban Atlanta location. Classes will be held in the evenings and on Saturdays to make it more convenient for working professionals to earn an advanced degree. The courses will be administered and taught by the Dept. of Food Science and Technology faculty and others.
Admission to the master’s degree program requires completion of an application as well as admission to the university graduate school. Students may take up to three courses prior to completing the formal admission process, or they may take courses for no credit, if desired. The program requires 30 semester hours of graduate study, including a non-thesis research paper conducted under university supervision.
For the 2001 fall semester, two graduate courses will be offered: “Integrating the Multidisciplinary Aspects of Food Science” taught by Louise Wicker, Mark Harrison, and Milena Corredig; and “Food Packaging” taught by Aaron Brody. Two food product development courses, one technical and the other marketing, and a course on functional foods are planned for the 2002 spring semester.
Those interested in applying should visit the Web site at www.gradsch.uga.edu. For additional information, contact Louise Wicker, Interim Director Off-campus MFT Program, Dept. of Food Science and Technology, University of Georgia, Athens, GA 30602 (phone706-542-1055, e-mail [email protected] .
Food science students create prize-winning carrot candy
Two Ohio State University Dept. of Food Science and Technology students won the Dairy Marketing, Inc., Product Marketability Award for their healthy candy creation, Carrot Undercover.
The candy is designed for health-conscious consumers and features all-natural ingredients such as shredded carrots, whey protein, ground almonds, and echinacea. The candy is chocolate coated and provides 6 g of protein and one-third the daily recommendation of vitamin A per serving.
The award includes a $3,000 cash prize and the opportunity to promote the candy at the IFT Food Expo. The contest challenged students to develop innovative food products using dry milk or dry whey ingredients. The products were judged based on sensory attributes, originality, marketability, and feasibility.
Lewis named 12th Endresen Lecturer
The Dept. of Food Science at the University of Massachusetts named Christine J. Lewis its 12th Endresen Lecturer this past March.
Lewis serves as the first Director of the Office of Nutritional Products, Labeling, and Dietary Supplements with the Food and Drug Administration. She received the award based on her reputation as a thoughtful regulator and respected scientist, both nationally and internationally.
Since joining the FDA staff in 1986, Lewis has been active in the implementation of the 1990 Nutrition Labeling and Education Act. She has served as an expert on a number of advisory panels and expert committees outside FDA, including those established by the National Academy of Sciences, the Food and Agriculture Organization of the United Nations, and the World Health Organization.
Lewis gave an inspirational lecture at the award reception. Using fascinating examples, she talked to the students about life in a federal bureaucracy, particularly in a regulatory agency, and how to thrive in such an environment. She discussed how policy does not stand alone, but is the result of interpreting science and applying that interpretation to regulations.
Pattison receives Cornell Perrine Scholarship
Cornell University first-year graduate student Jeremy Pattison received the 2001 Perrine Scholarship Award this past March in recognition of his outstanding work in pomology.
Hugh Price, Chairman of the Horticulture Sciences Dept. at the New York State Agricultural Experiment Station in Geneva, N.Y., presented the award to Pattison on behalf of the Perrine family. The scholarship was established in 1993 by David Perrine, a Cornell graduate and fruit grower in Centralia, Ill., to support pomology research at Geneva. The $2,000 award will support Pattison’s Ph.D. research program and educational expenses.
Pattison has six years of practical experience in horticulture and graduated from East Stroudsburg University in 2000. He most recently served as a vineyard manager and winemaker’s assistant. He currently conducts research on Phytophthora root rot in red raspberries, a disease that limits production all over the world.