Ohio State’s Food Science Dept. gets new home
The Dept. of Food Science and Technology at Ohio State University is settling into its new home, the Parker Food Science and Technology Building.
The $17-million, three-story, 40,000-sq-ft facility was made possible through overwhelming support from the food industry and alumni. It was named in honor of the generosity, gratitude, and on-going support of Thomas L. Parker, who graduated from the university with a B.S. in Business Administration in 1943. The university received a $3 million gift from Parker in support of the building and the Parker Excellence in Dairy Foods Program, which supports research, teaching, and outreach in the field of dairy foods. The program complements the existing J.T. “Stubby” Parker Chair in Dairy Foods, which Parker established in memory of his late father.
Parker is the retired Chairman and President of the former Big Drum, Inc., the packaging manufacturing company founded by his father. The company is a direct descendant of the Frozen Drumstick Sales Co., an ice cream novelty company founded by the elder Parker and his brother in 1928.
The Parker Building features a dairy foods pilot plant, retail dairy store, 20 state-of-the-art teaching and research laboratories, and a sensory science laboratory.
Moody appointed department head at LSU
Michael W. Moody was recently appointed Head of the Food Science Department at the Louisiana State University Agricultural Center.
Moody earned his Ph.D. in Food Science with a concentration in Marine Science from LSU in 1973. From 1974 to 1976 he worked as a food technologist for the Food and Drug Administration, providing expertise on the development and amendment of food standards and compliance with FDA regulations, including GMPs. He met with industry and academic representatives to discuss challenges, initiatives, and goals for consumers and the U.S. food industry. From 1976 to 2000, Moody worked as seafood specialist and technologist with the LSU Agricultural Center Cooperative Extension Service and the Louisiana Sea Grant College Program.
He teaches a senior-level course in food and drug laws, standards, and regulations and has advised several graduate students in applied research on seafood safety, processing, and preservation. He is an expert in the field of HACCP and SSOP regulations and has co-authored manuals and trained food processors and students on the subject.
Throughout his career, he has been a member of several professional societies and served on a number of committees relating to food safety and seafood products. Moody is also a Colonel (O-6) in the United States Army Reserves, from which he plans to retire from active duty this May after a 32-year career.
Wrolstad named Distinguished Professor
Oregon State University named Ronald E. Wrolstad Distinguished Professor of Food Science and Technology for outstanding contributions in his field.
Considered to be the university’s highest recognition, the award is given to only two faculty members each year. Individuals are honored for achieving national and/or international stature through their contributions to scholarship and research, as well as the influence of their work on their field of specialization. Exhibiting outstanding teaching skills is also a factor.
Wrolstad’s research has focused on anthocyanin pigments and polyphenolic compounds in cherries, strawberries, blackberries, and other small-variety fruits. His focus has been on natural colorants in fruits. A member of IFT, Wrolstad was named a Fellow in 1993.
Clydesdale honored with professorship
The University of Massachusetts Food Science Advisory Board announced the creation of the Fergus M. Clydesdale Endowed Professorship, established in honor of the current chair of the university’s Dept. of Food Science.
The board raised more than $500,000 in support of the professorship, which is one component of Campaign UMass, the campus’s first comprehensive campaign to raise funds, enlist advocates, and enhance the image of the university. The endowment will provide support for the research and outreach needs of a faculty member who will be designated the Clydesdale Professor of Food Science.
Clydesdale was chosen for the honor largely due to the inspired leadership he has given the department over the last 11 years, which has contributed significantly to its growth and accomplishments. An active member and IFT Fellow, Clydesdale has received a number of IFT achievement awards, including the Nicholas Appert, William V. Cruess, Babcock-Hart, Carl R. Fellers, and Donald K. Tressler awards.
FOOD LAWS & REGULATIONS
September 24-25, 2001-Canterbury Hotel, San Francisco, CA
This two-day introductory short course will offer an overview of all federal laws relating to food production, plant inspections, labeling, marketing, and import and exports. Nutritional labeling and dietary supplements will be reviewed. Course fees: $895 IFT Members and $945 Nonmembers. Cosponsored by the IFT Continuing Education Committee, IFT Food Laws & Regulations Div., FDA. and USDA. Program Director: James Vetter, Technical Assistance Services.
CONFECTIONERY TECHNOLOGY & PROCESSES
Oct. 2-4, 2001-Statler Hotel-Cornell U, Ithaca, NY
This program has been redesigned into a two ½-day lecture/laboratory workshop. The program will cover all the important aspects of candy making, beginning with understanding the role of key ingredients and processes that have an impact on producing chocolates, cremes, caramels and jelly candies. One and a half days will be hands on experience with a demo on panning of hard and soft candies. Course fee: $895 IFT Members, $945 Nonmembers. Sponsored by the IFT Continuing Education Committee. Program Directors: Felix Germino, F. Germino & Associates, and Mel Warnecke, Warnecke Technical Inc.
QUALITY FOOD SYSTEMS
Oct. 2-4, 2001-Statler Hotel,Cornell U, Ithaca, NY
This three-day introductory course is designed to provide a basic understanding of the many quality process choices involved in implementing a quality management system. Course fee: $895 IFT Members, $945 Nonmembers. Cosponsored by the IFT Continuing Education Committee, IFT Quality Assurance Division, and Cornell University. Program Faculty: R. Gravani, Cornell University; J. McAnelly, retired, Nabisco; and J. Surak, Clemson University.
STATISTICS FOR THE FOOD PROFESSIONAL
October 4-5, 2001-Le Meridien New Orleans, LA
This is a two-day program for all technical personnel in the food industry and related fields. It is intended to provide a clear explanation of basic statistics tools and an appreciation of some of the more advanced statistical techniques in current use. The program is very practical with examples based on real applications in the food industry. Course fee: $895 IFT/AACC Members, $945 Nonmembers. Cosponsored by IFT Continuing Education Committee and American Association of Cereal Chemists. Program Director: Anand M. Joglekar, Joglekar Associated, Inc.
PACKAGING BASICS FOR THE FOOD INDUSTRY
October 15-18, 2001-Holiday Inn, Lansing, School of Packaging, Michigan State University, East Lansing, MI
This four-day short course is an overview of food packaging, focusing on applied technologies. Course fee: $1,445, deduct $100 if received by October 2(IFT Members)/ $1,495, deduct $100 if received by October 2 (Nonmembers). Cosponsored by the IFT Continuing Education Committee/Food Packaging Division, and Michigan State University School of Packaging. Course Director: Bruce Harte.
LABELING OF FDA-REGULATED FOODS
October 22-23, 2001-The Adams Mark Hotel, Charlotte, NC
This two-day course will offer the basics of FDA labeling regulations. Topics covered include principal display and information panels, proper naming of products, ingredients statements, declaration of weights or volume, nutrition labeling, health and nutrients content claims, and requirements for “healthy.” Course fees: $895. Cosponsored by the IFT Continuing Education Committee, FDA, and American Institute of Baking. Program Director: James Vetter, Technical Assistance Service.
HIGH POTENCY SWEETENERS TODAY – AND TOMORROW
October 24, 2001-Marriott Hotel, Huntvalley, MD
This one-day program will introduce the attendees with the principals of commercial sweeteners and their attributes, demonstrate the different taste qualities, give an understanding of the advantages of blending and synergy between sweeteners, consider safety aspects and toxicological issues and develop insight into the international market structure. Course fee: $450 IFT Members, $495 Nonmembers. Program Faculty: John Fry, Connect Consulting, UK. and Mike Lindley, Lintech, UK.
CHECK IFT’S WEB SITE FOR MORE DETAILS ON THESE TWO CD-ROM EDUCATION PROGRAMS (Careers & Education) CD-ROM-$395
• PREREQUISITES PROGRAMS FOR HACCP (You can’t start HACCP without It!)
• FOOD SAFETY CONSIDERATIONS IN NEW PRODUCT DEVELOPMENT
• OVERVIEW OF FOOD LABELING
• SANITIZERS AND CLEANING AGENTS
Course information is available by calling the IFT e•XPRESS fax-on-demand system at 800-234-0270 in the U.S. and Canada (650-556-9176 elsewhere). Select Document #3010 for a listing of programs. Also see programs on IFT's Web site at www.ift.org/careers/contedu/edu_po1.shtml