McLellan voted IFT’s next president-elect
IFT members chose Mark R. McLellan to be their next president-elect.
McLellan is the director of the Institute of Food Science & Engineering at Texas A&M. He holds a doctorate degree in food science and is an active member of the Western New York Section.
Since joining IFT in 1976, McLellan has served on numerous committees, including the Executive Committee, the Scientific Lectureship Committee, the ad hoc Committee on Information/Communication Systems, the Information Systems Subcommittee and the ad hoc Committee on Publications. He has also been a Food Science Communicator, as well as an IFT Scientific Lecturer.
Members also chose their representatives to the Executive Committee. Robert P. Bates and Mary Ellen Camire will serve three-year terms as Membership Representatives starting September 1, 2001.
The total election return was 21.9%, up 0.6% from last year. This was the first year IFT offered electronic voting, which 14% of the voters utilized.
Linda L. Kragt and Ronald H. Schmidt were previously elected to three-year terms as Councilor Representatives to the Executive Committee. Barbara Blakistone, Bruce M. Chassy, and Daniel Y.C. Fung were also previously elected members of the Committee on Nominations and Elections
Profiles of the newly elected will appear in future issues of Food Technology.
Chicago Section celebrates 60th
anniversary with Kraft tour and dinner
The Chicago Section celebrated its 60th anniversary with a tour of the recently expanded Kraft Foods Research & Development Center in Glenview, Ill.
More than 250 food technologists attended the January 8, 2001, monthly meeting and tour. Attendees were treated to presentations at the sensory evaluation, microscopy, microbiology, and texture analysis laboratories.
The meeting included a presentation on “Product Development from Concept to the Consumer” given by Kraft Executive Vice President of Research & Development John Ruff. Ruff said that new product ideas at Kraft have several sources, including consumer research, use of off-the-shelf technology, outside sources, a combination of other smaller ideas, and the development of niche products.
After the tour, Kraft treated the attendees to dinner, after which Section member Joe Staackmann made a special short presentation on the Section’s 60 years of history. Chicago became the first Regional Section of IFT when it was founded in 1941. One of the main initiators of the Section was Ellery Harvey, who was also IFT’s President from 1946 to 1947. In honor of Harvey, the Executive Committee of the Chicago Section has renamed its service award the Ellery Harvey Service Award.
Register early for the 2001 IFT Annual Meeting & IFTFOOD EXPO®, June 23–27, held this year in New Orleans, Louisiana.
See pages 33 and 35 for more information.
by SARA LANGEN KAROTTKI