Sara Langen

Thirteen professional members were honored as Fellows of the Institute of Food Technologists at the Opening Event of IFT’s Annual  Meeting on June 23, 2001, in New Orleans, La

Fellow is a distinction bestowed on individuals with outstanding qualifications and experience for their contributions to the field of food science and technology and for their service to IFT. The nominees must have been a Professional Member of IFT for at least 15 years and have achieved their outstanding accomplishments for a period of at least 10 of those years.

IFT has conferred the Fellow designation on a select number of Professional Members every year since 1970. Biographical sketches of the 2001 Fellows are presented below.

Barbara Blakistone, Senior Scientist, Food Chemistry and Packaging Dept., National Food Processors Association, Washington, D.C., was honored for her pioneering work in aseptic packaging sterilization, package integrity, and HACCP, and her ability to span industry, academia, government, and trade associations.

Blakistone has conducted research on pathogens in fruits and vegetables (novel hurdles in lettuce), novel sterilants (Oxonia, ozone), and package–product interactions. She has also done work on package integrity defects, including microleak thresholds that lead to microbial contamination.

Her many research achievements are demonstrated in the numerous publications and patents to her credit. In addition to publishing books, she has contributed articles to a number of other books and journals. She has given a number of presentations on packaging, food safety, recycling, and other topics. She has organized short courses and symposia on such topics as “Quality Management Systems” and a “Science Workshop” for scientists on how to teach pre-high-school students science experiments that they can learn from and enjoy. She also organized the Food Packaging Update Conferences in 1992 and 1993, as well as the IFT Food Packaging Division’s MAPack ‘93

An active member of IFT, Blakistone has served as Food Packaging Division Executive Board Member (Secretary 1989–90, Vice-Chair 1990–91, Chair 1991–93); IFT Program Committee Member; Policy/Procedures Committee Member; Committee on Sections and Divisions Member (Chair 1998–99); Washington, D.C. Section Member at Large (Chair-Elect 1996–97, Chair 1997–98, Co-Chair 1998–99, Councilor 1999–2002).

In addition to these activities, Blakistone serves as an Adjunct Professor at Virginia Tech and also mentors graduate students.

Colin Dennis, Director-General, Campden & Chorleywood Food Research Association Group, Gloucestershire, United Kingdom, was lauded as a distinguished professional member of IFT who has made outstanding contributions to the profession of food science in industry, government, and academia.

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Throughout his career, Dennis has presented numerous papers on postharvest preservation of fruits and vegetables, trends and developments in food  processing technology, international food standards and regulations, and challenges to the food industry. He began his career as a researcher and research leader with the Institute of Food Research in the UK. He later spent seven years as Research and Divisional Manager with the Campden Food & Drink Research Association, an international membership-based research and technology center. He is now Director-General of Campden & Chorleywood Food Research Association (CCFRA), the largest independent international membership-based food research center worldwide. He has also served two years as Managing Director of Campden & Chorleywood Food Development Institute, a wholly-owned subsidiary of CCFRA.

Dennis has also devoted much of his time to helping students. He has been a Unilever Visiting Professor in Food Science at the Queen’s University in Belfast, Ireland, and an Honorary Professor in the Dept. of Biological Sciences at the University of Birmingham. He has also been an External Examiner for B.S., M.S., and Ph.D. degrees for a number of universities in the UK., including Reading, Manchester, Metropolitan, Portsmith, East Angela, and Strathclyde, as well as the  University of Pretoria in South Africa.

Dennis is an active member of the British Section of IFT.

Faye M. Dong, Professor, School of Aquatic and Fishery Sciences, University of Washington, Seattle, was recognized for her meritorious and outstanding contributions and leadership in advancing the quality of food science education in universities as well as elementary and secondary schools and community colleges. Her efforts have helped make teaching and learning food science more public, more scrutinized by critical review and evaluation, and more accessible to others in IFT.

At the University of Washington, Dong’s research team is developing environmentally compatible feeds for hatchery-raised rainbow trout and salmon that minimize phosphorus and nitrogen in the effluent, and defining the effective treatments to kill Anisakis simplex nematodes in arrowtooth flounder by microwave processing, freeze treatment, and high-hydrostatic-pressure processing. She teaches courses in human nutrition, seafood science, and fish nutrition and is involved in K-12 outreach activities, including teaching a food chemistry course to fourth-grade teachers. She has also mentored many graduate and undergraduate students.

An active member of IFT, Dong has served as the Chair of the Steering Committee to start the IFT Education Division, as well as Division Interim Chair (1995–96) and Chair (1996–97). During the creation of this division, she was the leader in organizing, encouraging, and supporting the presentation of symposia, forums, and technical sessions on teaching and learning. Her tireless efforts helped create a place where food scientists in academia, industry, and regulatory agencies are able to interact with experts in the field of education.

As a member of the Career Guidance Committee, she was instrumental in starting a Mini-Grant Program for university food science programs to host workshops on food science for high school teachers. Dong, who received her Ph.D in nutrition from the University of California, Davis, has also served on the Program, Annual Planning, Nominations and Elections, Awards, and Sections and Divisions committees. She served as Chair of the Task Force on Excellence in Food Science Education, Member of the Task Force on Leadership Through Education, and Chair and Councilor of the Puget Sound Section, where she was elected Distinguished Member. She is also the recipient of the 1997 William V. Cruess Award.

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Felix J. Germino, President & CEO, F. Germino & Associates, Inc., Orland Park, Ill., was selected for his outstanding, unique, and innovative contributions to food processing, nutrition, food science research and technology, education, and IFT.

Germino’s innovations and leadership in food science and technology are demonstrated by key contributions in three major areas. In the field of technology, he invented more than 30 unique patented processes and applied these to the development of new food technologies for use in human and pet foods. These inventions included the soft-moist technology that led to the development and marketing of the first soft, chewy candy bar.

Internationally, he designed and established the first comprehensive food research and development activity for a major Taiwanese food company that became a model for the Taiwanese food industry.

In the field of education, he designed and initiated the first highly successful series of technical-marketing U.S. food conferences. These annual dialogues among scientists, technologists, manufacturers, and marketing and sales executives became the forerunners of many other educational forums, including IFT’s Hot Topics sessions and Continuing Education workshops.

An active member of the Chicago Section, Germino has organized a number of symposia, hot topics, and short courses for the IFT Annual Meeting and IFT’s Professional Development Department. He has also served on a number of IFT committees, including the Task Force on Excellence in Food Science Education, Annual Meeting Hot Topics, Continuing Education (Chair 1997-98), Long-Range Planning, 50th Anniversary Chair–Subcommittee on Membership (1984-89). He has also served on the Marketing and Management Committee and has chaired the Program Committee (1998-present).

Norman F. Haard, Professor, Institute of Marine Resources, Dept. of Food Science and Technology, University of California, Davis, was recognized for his leadership in advancing research in fisheries and fruits and vegetables, as well as food science education in the U.S. and throughout the world.

Haard received his education in food science from Rutgers University (B.S. 1963) and University of Massachusetts (Ph.D. 1966). After a National Institutes of Health postdoctoral position at the Enzyme Institute, University of Wisconsin, he was a faculty member at the Food Science Dept. of Rutgers University from 1968 to 1976. He then joined the Dept. of Biochemistry, Memorial University of Newfoundland, where he helped introduce undergraduate and graduate programs of study in Food Science & Nutrition.

In 1986, he joined the Institute of Marine Resources, Dept. of Food Science & Technology, University of California, Davis, as Professor of Marine Food Science. He has been very active internationally in developing food science and technology programs at academic institutions in China, Mexico, Pakistan, and Thailand. He has served on numerous editorial boards and is currently editor of the Journal of Food Biochemistry.

Haard’s research has focused on the postharvest biochemistry of edible plants and aquatic organisms, and he has been recognized with IFT’s Samuel Cate Prescott Award (1973), Atlantic Provinces Intercollegiate Committee’s Fraser Award (1980), and Atlantic Fisheries Technologists’ E.P McFee Award (1997). An active member of IFT, he has served on a number of committees and award juries, including the Annual Meeting Program Committee and the Prescott Award Jury.

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David H. Hettinga, Vice President Research Technology & Engineering and Chief Technical Officer, Land O’Lakes, Inc., St. Paul, Minn., was honored for his dedicated leadership and extraordinary commitment to excellence in industrial research and development and in international interaction in the field of dairy science and technology.

Hettinga has numerous publications in referred journals and trade magazines and has contributed to many books, including the Encyclopedia of Food Technology. He has also been granted several patents and has given many speeches and presentations, both nationally and internationally. He currently serves on the board of directors of a number of organizations, including the U.S. National Committee of the International Dairy Federation, of which he is Chairman, and the Food Update Foundation, of which he is President-Elect.

An active member of IFT, Hettinga has served as chair of several committees and functions, including Hot Topics sessions. He has also served as member and sometime chair of numerous industry advisory councils and committees, such as the National Milk Producers Federation Standards Committee, National Dairy Promotion and Research Board Advisory Council, WMMB Butterfat Research Committee, National Academy of Sciences Designing Foods Woodshole Committee, Special Review Committee to NDPRB Columbia University and University of California Berkely Cardiac Research Grants, University of Minnesota Food Science and Institute of Agriculture Advisory Council, Cornell Institute of Food Science Advisory Council, Ohio State University Ag Vice President Advisory Council, FDA/USDA Biotech Task Force for Codex Alimentarius, and the Keystone Project for Functional Foods.

Hettinga obtained his Ph.D. in Food Microbiology from Iowa State University. He also has a certificate in Senior Agribusiness Management (1990) from Harvard University. Throughout his career, he has received a number of honors, including membership in honor societies and organizations and academic honors.

George E. Inglett, Lead Scientist, Biomaterial Processing Research Unit, National Center for Agricultural Utilization Research, USDA, Peoria, Ill., was honored as an IFT Fellow for his outstanding pioneering contributions to food science and technology, including service to IFT and innovations for improving public health.

Known in recent years as the inventor of the Trim Technologies, Oatrim, Z-Trim, and NutrimX, Inglett’s 50-year career has included research contributions to basic food chemistry, biochemistry, nutrition, natural products, agriculture, industry, and public health. Some of his earlier pioneering contributions included the recognition of protein-intense sweeteners he discovered in African berries. From his African botanical studies, Talin, also known as thaumatin, was developed as a commercial intense natural sweetener, with plantations in Africa providing the source material. Moreover, thaumatin recrystallization has gained fame in low-gravity studies by NASA on space station Mir. Also from this early work, intense research activities have evolved on his other protein sweeteners, including Monellin and miracle berries.

Inglett made substantial contributions to the food processing industry through research on microbiology, including microbial fermentations for enzyme production and purification; new retail laundry product development and production; commercial vegetable oil production; corn sugar and syrup production; meat flavoring and curing compositions; vegetable protein processing and hydrolysates; retail flavor-enhancing agents; and botanical flavorings. In more recent years, he has created novel food ingredients that possess health benefits for the functional and nutraceutical food industries, including NutrimX, a new generation of  hydrocolloids for increasing the health benefits and quality of foods; Z-Trim, a value-added product derived from oat hulls and corn fiber; and Oatrim, a beta-glucan soluble-fiber-containing oat ingredient that can eliminate or substitute for saturated fat in food, contribute to a lowering of total blood cholesterol levels, be effective in weight reduction, benefit insulin and glucagon responses, and reduce urinary malondialdehyde in moderately hypercholesterolemic men and women.

His research achievements are recorded in about 400 publications, books, and patents. Also, he has served as an Adjunct Professor of Food Science at the  University of Illinois since 1977 with advisory appointments at three foreign universities. He has served on the editorial boards of the international Journal of Cereal Science since 1982. He has served the United Nations and the National Academy of Sciences in several foreign assignments.

A member of IFT since 1962, he served on a number of committees, including Carbohydrate Division (Executive Committee, Chairman-Elect 1978, Chairman 1979); Carbohydrate Division Nomination Committee (Chair 1980); Basic Symposia Committee (Vice-Chairman 1978, Chairman-Elect 1979, and Chairman 1980); Babcock and Hart Award Committee; Chairman of Pre-IFT Basic Symposium and co-editor of the 1982 book, Food Carbohydrates: Proceedings of the Pre-IFT Symposium, Atlanta, Georgia, June 5-6, 1981; and National Academy of Sciences Liaison Committee. He has also received numerous IFT awards, including the Philadelphia Section Award (1981), Chicago Section Chairman’s Award (1992), Harold Macy Food Science and Technology Award from the Minnesota Section (1993), Industrial Scientist Award (2000), and Babcock-Hart Award (2000).

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Tai-Wan Kwon, Professor and Director of Institute of Food Science, Inje University, Kimhae City, Kyungnam, Korea, was recognized as an outstanding international food scientist, educator, leader, and administrator in Korea and Southeast Asia.

Early in his career, Kwon established strong, productive, and nationally recognized research programs in the areas of biochemistry, nutrition, processing, and product development for various plant foods. While a faculty member at Iowa State University, he was among the pioneers in conducting research on the  utilization of soybeans in the U.S. and Southeast Asia. His co-authored book Soybean Utilization has been one of the most widely used books in the field. He has published a number of referenced scientific research papers and review papers, as well as a number of popular articles and books. He holds 11 patents.

While Principal Scientist and Vice President for Research with the Korean Institute of Science and Technology, Kwon was instrumental in obtaining grants totaling more than $20 million. His innovative research management skills led to the establishment of a new research institute, the Korea Food Research Institute, where he served as Charter President.

A popular speaker, he has presented papers and talks at a number of national and international meetings. He was also Chairman of the Organizing Committee for the 11th World Congress of Food Science and Technology, held in Seoul, Korea, April 22–27, 2001. He has been an active member of IFT since 1968 and is also active in a number of other food industry associations.

Margaret A. Lawson, Research and Development Manager, T. Hasegawa USA, Inc., Cerritos, Calif., was recognized as a noted leader, respected research manager, effective global liaison, and career-long member who resolves scientific challenges and communicates complex issues simply.

Throughout her career, Lawson has been acknowledged for her ability to comprehend customers’ needs, to predict market trends, to clearly define and prioritize business goals, to develop R&D strategy, to effectively motivate and empower her staff, and to coordinate projects within a company’s existing organizational structure in order to complete projects on time and within budget. She also has the ability to elicit good performances and enthusiasm from her direct reports and to liaison effectively with other departments.

Lawson has a number of patents and publications to her credit. Her work in organizing ingredient technology workshops and symposia has earned her recognition among her peers. She also makes time to mentor students and encourage their involvement in IFT.

An active member of IFT, Lawson has served on a number of committees, including the Executive Committee (Member Representative 1999–2002), Awards Committee (ExCom Liaison 1999–2002), Fellows Affairs Committee (ExCom Liaison 1999–2002), Fellows Task Force, Task Force on Database Content, Publications Committee, Scientific Lectureship Committee, Ad hoc Strategic Planning Process Committee, Committee on Membership and Professional Affairs (Chair 1989 and 1990), and Freshman/Sophomore Scholarship Jury.

Lawson has been a member of the Southern California, Northern California, and New Jersey/New York Sections. In the Southern California Section, she has served as Councilor and Alternate Councilor, as well as member of the Achievement Awards Committee and Chair of the Teller’s Committee.

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Thomas J. Montville, Professor II, Dept. of Food Science, Rutgers University, New Brunswick, N.J., was selected for advancing fundamental knowledge of foodborne bacteria and methods for their control.

Montville’s areas of expertise include food safety, with special interest in Clostridium botulinum, Listeria monocytogenes, aflatoxigenesis, novel antimicrobials, and applications of biotechnology to food science. His laboratory’s pioneering mechanistic research on natural antimicrobial proteins called bacteriocins has been tightly linked to their application to food safety.

As an educator, Montville is equally effective in teaching traditional on-campus students, professionals needing continuing education, and “virtual” students. While Director of the Graduate Program in Food Science, he introduced interactive video conferencing as a medium for distance learning at Rutgers. Students at three off-site corporate locations can obtain degrees by taking the same courses as residential students. His team received the 1997 Cook College/NJAES Team Award for initiating the interactive video conferences.

In addition to his research and teaching duties, Montville is an in-demand speaker. He also serves on the editorial boards of a number of scientific journals. He has a number of published papers and books to his credit and has received many awards.

Montville has been an active member of the Massachusetts, Philadelphia, New York, and Central New Jersey Sections, where he has presented lectures, encouraged student participation, and facilitated interaction between industrial and academic members. He is also active in the Biotechnology Division, where he has served as Executive Committee Member (1986-88, 1989-91), Chairman-Elect (1990-91), and Chair (1991-92). In the Food Microbiology Division, he served on the Z. John Ordal Award Judging Panel, chaired the Nominating Committee (1989-90), and has been an invited speaker at several symposia.

Walter Steven Otwell, Professor, Extension Seafood Specialist, University of Florida, Gainesville, was honored for outstanding contributions in seafood science and technology research, education, and extension, as well as service to IFT.

Otwell has made numerous significant food science contributions to the seafood industry. He developed a grading scale, analytical procedures, and guidelines for proper use of sulfiting agents to retard melanosis on crustaceans. He also helped develop chemical alternatives to sulfites to provide industry with an alternative to the use of the allergen sulfite. He co-developed a rapid colorimetric method to detect prior sulfite treatments and residuals on shrimp and lobsters and developed commercial guidelines and analytical procedures to control the use of phosphating agents to retain moisture in seafood.

As the originator and national coordinator of the National Seafood HACCP Alliance for Education and Training, he successfully incorporated participation in the Alliance by every pertinent state and federal agency, a coalition of academic experts, key international organizations, and various industry associations. He introduced the concept of an alliance of existing programs to support a national education program, the central objective of which was to train seafood industry and state and federal regulatory agency personnel in anticipation of new regulations.

He also created the Summer Teachers Institute for annual training of Florida high school and middle school science teachers. His other accomplishments include developing the Seafood Technology course at the University of Florida and drafting the first HACCP Guidelines for the Centers for Disease Control and Prevention’s Vessel Sanitation Program, which directed food safety on cruise ships. He has received a number of awards and also has a number of books and published papers and articles to his credit. He has worked to advance food science in other countries as well.

An active member of IFT, Otwell was a co-founder of the Seafood Technology Division, in which he has served as Chairman, Past Chairman, Secretary, Secretary/Treasurer, Student Awards Judge, and Long Range Planning Committee Chair. He is also a Scientific Lecturer and has given a number of  presentations at past IFT Annual Meetings. He also serves on the Expert Panel on Food Safety and Nutrition.

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Khee Choon Rhee, Professor of Food Science and Technology and Director of the Food Protein Research and Development Center, Texas A&M University, College Station, was recognized as a dedicated and accomplished educator and researcher who not only produced qualified food scientists and technologists, but also advanced the science and technology of food products through research and information dissemination.

As a Research Chemist and Director of the Food Protein Research and Development Center at the Texas Engineering Experiment Station, his responsibilities include executing various external grant and contract research programs, including those funded by the Texas Food and Fibers Commission. Over the years, he has obtained approximately $7 million to support the research program. Under his direction, 60 students are either working on or have completed their master’s or Ph.D. degrees.

Rhee has 160 publications to his credit, including books and both popular and referred journal articles, most of which focus on molecular structure and functionality of protein isolates or protein derivatives of plant origin.

Rhee, who received his Ph.D. degree in Food Science from Michigan State University in 1969, is internationally known and frequently invited to speak. He has presented a total of 300 papers or seminars in the U.S., Korea, Japan, Taiwan, Malaysia, Singapore, Thailand, Argentina, Turkey, Hungary, Italy, France, Austria, Canada, and Africa. In honor of his scientific and professional accomplishments, he received the Outstanding Alumni Award in 1966 from the Dept. of Food Science and Human Nutrition, Michigan State University, as well as IFT’s 2000 International Award.

Mary K. Wagner, Chief Technology and Quality Officer, Taco Bell, Tricon, Irvine, Calif., was recognized as an effective leader, author, and speaker who developed new products, built effective teams, served IFT, and enhanced consumer safety.

In her current position, Wagner leads product development, research, engineering, quality control, and quality assurance efforts for the Taco Bell concept. She led the creation and development of Chalupas, Fresh Fried Nacho Chips, and several limited-time-offer developments.

Wagner earned her Ph.D. in food science from the University of Minnesota. She is also a graduate of the Program for Management Development at Harvard University. She was Vice President of Research and Development and Quality and Regulatory Operations at Gorton’s in Gloucester, Mass., and prior to that held several positions at General Mills, Inc., Minneapolis, Minn. She was also an Assistant Professor of food science at the University of Wisconsin, Madison.

An active member of IFT, Wagner has served the Institute in many ways, including as President (1997-98), as well as President-Elect and Past President. She has served on the Executive Committee as a Councilor Representative (1992-95) and on the Ad hoc Annual Meeting Committee (1993-95) as Co-Chair and Past Chair. She has also served on the Ad hoc Committee on Governance, Strategic Planning Committee, Graduate Fellowship Jury, Annual Meeting Program Committee, International Award Jury, 50th Anniversary Program Sub-Committee (Chair), Public Information Panel in Food Safety and Nutrition, and the Long Range Planning Sub-Committee.

A member of the Northeast and Minnesota Sections, Wagner has served as Minnesota Section Chairman, Councilor, Alternate Councilor, Long Range Planning Committee Member, Finance Committee Member, Scholarship Committee–Midwest Food Processing Conference Chairman, and Secretary/Student Program Coordinator. She has also served on the Food Microbiology Division’s Executive Committee and as Member at Large for the Seafood Division.

by Sara Langen,
Assistant Editor