Sara Langen

The nominees are ...
The IFT Tellers Committee has announced that this year’s nominees for IFT President-Elect are C. Ann Hollingsworth and Elizabeth Larmond. Ballots were mailed December 1, 2001 and must be received by IFT by February 1, 2002. Members have the option of voting electronically or using the traditional paper ballot.

C. Ann Hollingsworth is President of Better Built Foods, Carrollton, Ga. She holds a Ph.D. in animal science/meat science from the University of Nebraska. She began her career as a research scientist at Armour Food Co. From there, she moved to a Research and Development Manager position at Bil Mar Foods, where she was promoted to Director of Research and Development. She also served as Vice President, Food Safety at Keystone Foods before moving to her current position.

Her IFT activities have included Council Representative to the Executive Committee and Chair of the Task Force on Enhancing Publication Efforts, Carl R. Fellers Award Jury, Education Committee, and Freshman/Sophomore Scholarship Awards Jury. She has also served on a number of other committees and task forces, including the Finance Committee, Continuing Education Committee, Task Force on Fellows’ Awards, Task Force on Food Safety Initiatives, Basic Symposium Committee, ad hoc Committee on Professional Identity, Calvert L. Willey Award Jury, Awards Committee, and Committee on Membership and Professional Affairs.  

She has been active in the Great Lakes and Cactus Sections, as well as the Muscle Foods, Food Laws & Regulations, and Student Divisions, where she served in various leadership roles. 

In addition to IFT activities, Hollingsworth has also served as President of Phi Tau Sigma and of the American Meat Science Association, as well as served on the board of directors for AMSA and American Meat Institute. 

Elizabeth Larmond was most recently Director of the Industry Services Division of the Canadian Grain Commission. She holds a BSc in home economics from Mount Saint Vincent University. She has served as Head of the Sensory Evaluation Laboratory at the Food Research Institute, Food Research Coordinator at Agriculture Canada, and Deputy Director of the Grain Research Laboratory at the Canadian Grain Commission. She is also the author of Laboratory Methods for Sensory Evaluation of Foods. 

Her IFT activities have included Chair of the Annual Meeting Committee, Task Force on Strategic Alliances, Committee for Global Interests, Task force on World Food Prize, and Awards Committee. She has also served as Membership Representative to the Executive Committee and Liaison to the Canadian Institute of Food Science and Technology. She has served on a number of other committees and task forces, including the Task Force on Implementation of Governance, ad hoc IUFoST Steering Committee, Committee on Constitution and By-Laws, and Committee on Publications Policy. She was also a founding member of the Sensory Evaluation Division, where she served as Chair of the Executive Committee and as a member of the Strategic Planning Committee. She is also an IFT Fellow.  

In addition to IFT activities, Larmond has served as President of the Canadian Institute of Food Science and Technology and other regional and national CIFST positions, as well as Canadian Representative to ISO TC34 SC12.

The Tellers Committee also announced that the nominees for membership representatives to the Executive Committee are Michele A. Buchanan, Robert B. Gravani, LeeAnne Jackson, and Michele H. Perchonok. They also announced that Bruce M. Chassy and Robert J. Price were elected as Councilor Representatives to the Executive Committee. John C. Bruhn, Gilbert A. Leveille, and Herbert Stone, were elected as Members of the Committee on Nominations and Elections. 

Call for New Products & Technologies
The New Products & Technologies Subcommittee seeks papers for presentation at the IFT Annual Meeting in Anaheim, Calif., in June 2002. Submissions must be received by January 18, 2002.

This forum seeks commercial developments, not research papers. The developments must be novel and useful and commercially introduced less than two years ago. The presentation must emphasize the technological attributes. Ingredients, analytical, process, and packaging developments would qualify. Guidelines may be obtained from IFT’s Web site ( or by phone at 312-782-8424. For more information, contact Mary Mulry at 303-413-8077 or [email protected].

Midwest IFT Sections hold conference
The Midwest Sections of IFT held their 20th Annual Midwest Food Processing Conference in La Crosse, Wis., on October 1-2. 

Approximately 85 individuals attended the conference, which included a technical program, poster session, and workshop on testing for GMOs and food allergens. It was sponsored by the Chicago, Iowa, Minnesota, and Wisconsin sections. 

IFT President Philip Nelson spoke on IFT and university–industry alliances; Tony Pometto, Director of NASA’s Food Technology Commercial Space Center, Chair of the Iowa Section, NASA Food Technology Commercial Space Center; Maury Wills, Iowa Dept. of Agriculture, federal organic regulations; Tom Zinnen, University of Wisconsin, IFT’s 2001 Congressional Science Fellow, food science in politics and public policy; Don Schaffner, Rutgers University, microbial quantitative risk assessment; Roger Ginder, Iowa State University, biotech foods; and Steve Taylor, University of Nebraska, allergen control.

IFT to publish book series
IFT has launched a new book series with Blackwell Publishing.

Development work has already begun on food science and technology titles to be produced under the trademark of IFT Press, with the first books slated for publication in 2003. Blackwell, based in the United Kingdom, will handle all publishing aspects for the project through its subsidiary Iowa State Press, based in Ames, Iowa, with book titles jointly agreed on by IFT and Blackwell.

IFT Press is soliciting proposals for single and multi-authored professional handbooks and academic textbooks. For more information, contact Steve Serfling, Director of Marketing and Membership Development at 312-782-8424 or [email protected] 

Reader service card and document faxback service discontinued
The continued expansion and improvement of IFT’s Web site ( has led to the elimination of two reader services, with subsequent improvement in speed and user-friendliness, as well as cost savings for the Institute.  

Food Technology is no longer providing a Reader Service Card. This service is no longer needed because (1) Food Technology provides full information—address, telephone, fax, and Web address—on how to reach the manufacturers whose products and services are mentioned in the magazine; and (2) IFT’s Web site makes it easier and faster to search for and contact companies. 

The IFT e-EXPRESS fax-on-demand service is also no longer needed because members prefer to obtain information via the IFT Web site. As a result, use of the fax-on-demand service has been steadily declining.

The people who make things happen in IFT’s Regional Sections and Divisions
The Committee on Sections and Divisions has recognized the following IFT Regional Sections with Certificates of Excellence for their programs:

The Northeast Section will receive a certificate for innovative programming. At the Section’s Fall Taste of New England meeting, invited manufacturers provided dinner and gave brief presentations. The event was organized by Section Chair Ann Wierzbicki (shown at right in photo with Gail Wiseman, IFT Field Services Manager). Section Treasurer Shirley Barber said, “Innovative programming comes out of the basic desire not to be bored at our events. We have great members who feel that they have received enough from the organization that they want to give back.”

The Central Valley Sub-Section will receive a certificate for improved overall program, strong willingness of members to fill officer positions, fun and informative meetings with high attendance, and an excellent student-mentoring program.

Also receiving certificates are the Lake Erie, Florida, Great Plains, and Indiana Sections for improvement in either membership recruitment efforts or programming or for exceptional support of student members.

Is your employer a matching gift company?
Some companies will match an employee’s charitable gift to qualifying organizations, such as the IFT Foundation. IFT members at these and other Matching Gift Companies can increase the value of their gift to IFT Foundation by as much as 3:1. Here are some companies that match employees’ donations: Archer Daniels Midland, Bestfoods, Bunge Corp., Coca-Cola Co., Corn Products International, Dow AgroScience, Dow Corning Corp., Eli Lilly and Co., General Mills Inc., W.K. Kellogg Foundation, Kellogg’s, Kmart, McDonald’s Corp., Monsanto, Morton International Inc., Nalco Chemical Co., National Starch and Chemical Inc., PepsiCo, Philip Morris Cos. Inc., PPG Industries, Quaker Oats Co., RJR Nabisco, Sara Lee Corp., SmithKline Beecham, Unilever United States Inc., Warner Lambert Co., Wm. Wrigley Jr.Co. 

For information about your employer’s matching gift program, see your human resources department.

For more information about the IFT Foundation, contact Tekla A. Syers, IFT Foundation Director of Development, at 312-782-8424 or [email protected].

Assistant Editor