Lee appointed Chair, Cornell Food Science & Technology Dept.
Chang Yong (“Cy”) Lee was named Chairman of Cornell University’s Food Science and Technology Department at Geneva, N.Y., in July. Lee, an internationally recognized expert on the biochemical properties of fruits and vegetables as they relate to their sensory, nutritional, and nutraceutical qualities, succeeds outgoing chairman Richard Durst for the three-year term.

Lee received his undergraduate degree in chemistry from Chung Ang University in Seoul, South Korea, and his Ph.D. from Utah State. He has been a member of Cornell’s Food Science and Technology faculty since 1969, and was appointed to a full professorship in 1982.

He holds one patent, has two patents pending, and has written more than 250 scientific research papers, chapters, books, and abstracts.

Lee is a Fellow of the Institute of Food Technologists, the American Chemical Society’s Agricultural and Food and Chemistry Division, and the Korean Academy of Science and Technology and has received many awards.

An active member of IFT, he has served on a number of committees and boards, including the International Award Jury, which he chaired, and the Journal of Food Science Board of Editors. He has also been Chair of the Western New York Section.

Min named Professor of the Year
Ohio State University Professor David B. Min was named Food Science and Technology Department Professor of the Year in July by the department’s graduate and undergraduate students.

Min received the award from Food Science Club President Emily Adams in a surprise ceremony. “Dr. Min’s unwavering support of students and encouraging promotion of learning at all levels is evident in this singular achievement,” she said.

Min said he attributes his international reputation and success to the great students he attracts worldwide. He also said he would treasure this award the most among his 35 national and international awards because it is from the students he loves to teach and advise.

Min received his B.S. degree from Seoul National University and his M.S. and Ph.D. degrees in food science from the University of Minnesota and Rutgers University, respectively.

An active member of IFT, Min has served as Chair of the Ohio Valley Section, Scientific Editor for the Journal of Food Science, and was elected a Fellow this year.

Decker named first Fergus M. Clydesdale Professor of Food Science
University of Massachusetts Food Science Professor Eric A. Decker was named the first Fergus M. Clydesdale Professor of Food Science.

The endowed professorship was established with funds raised by the Food Science Alumni and friends of the Dept. of Food Science. It gives a five-year term to an outstanding, active scholar in the field who is able to lead by the example of his or her teaching, scholarship, and administrative skills.

Decker received his B.S. in Biology from Penn State University, his M.S. from Washington State University, and his Ph.D. from the University of Massachusetts. He became an Assistant Professor at the University of Kentucky in 1988 and later joined the Dept. of Food Science at the University of Massachusetts as an Associate Professor in Food Chemistry.

Decker’s research focuses on identifying and characterizing natural antioxidants and lipid oxidation catalysts in foods. He is also researching the development of methods to maximize the concentration and stability of functional food ingredients in processed foods and in fundamental research on how lipid interfacial properties influence oxidative reactions in food emulsions. His research in oxidative reactions in oil-in-water emulsions resulted in a USDA-IFAFS $1.7-million grant to develop nutrient carrier systems for foods that protect compounds sensitive to oxidative destruction. Decker has also collaborated on research on the role of antioxidants, lipids, and lipid oxidation products in the molecular basis of disease and the prevention of tissue damage during exercise.

Decker’s research has earned him a number of awards, including IFT’s Samuel Cate Prescott Award. His teaching skills earned him the College of Food and Natural Resources’ Outstanding Teaching Award.