Students compete for culinary award
A student team from California State University, Northridge (CSUN) won the Overall First Place Prize in the student culinary competition at the 15th Annual Southern California Food Industry Conference, held at the CSUN campus in January.
Student teams vied for several culinary awards which were sponsored by the Research Chefs Association, Marilyn Magaram Center for Food Science, Nutrition and Dietetics, T. Hasegawa, ET Horn, CP Kelco, Inovatech, Colloides Naturels, and the IFT Southern California Section. Following the conference theme “Culinology™: The Marriage of Culinary Art and Food Technology,” the teams prepared and presented Santa Fe-style meals including an appetizer, entrée, dessert, and beverage. The competition was evaluated by a team of five executive chefs led by Chief Master Chef Kevin Gawronski of Schoolcraft College located in Livonia, Miss.
The Cal Poly Pomona team received the award for 2nd place, plus the bonus competition in the most effective use of functional and technical ingredients provided by many of the conference sponsors.
Nearly 200 food professionals and students attended the conference, which was headed up by Deidre Larkin and a team of food professionals from IFT’s Southern California Section and facilitated by the Research Chefs Association Past President and Executive Chef for Firmenich Jeff Cousminer.
Sumner receives excellence award
IFT Professional Member Susan Sumner received the 2001 Excellence in Extension Award from the Virginia Tech Alumni Association.
The award recognizes faculty for outstanding educational programs in extension education. Sumner, Professor and Dept. Head of Food Science and Technology, was recognized for her leadership in the field of food safety. She has been involved in extension education for the food processing industry since 1987 and has been Extension Project Leader since 1997. With research and extension programs that are interrelated, she has been at the forefront of many significant issues in the food processing industry.
Constantinides retires from University of Rhode Island
IFT Professional Member Spiros M. Constantinides retired as Professor Emeritus from the University of Rhode Island after 33 years of service in the Dept. of Food Science and Nutrition.
After receiving a bachelor of science degree from the University of Thessaloniki in Greece, Constantinides attended Michigan State University, where he earned a master’s and a Ph.D. in food science. He joined the faculty at Rhode Island in 1968.
His research has focused on enzymes, seafood utilization, non-conventional methods of food preservation, and transfer of food technology in developing countries. Among graduate students, he was also a popular teacher and valued advisor.
His international experience included visiting professorships in Chile, Brazil, Mexico, and Egypt. While on a leave of absence from the university, he directed a team of experts on an eight-year project to establish a food quality control operation for Saudi Arabia through a contract with the Midwest Research Institute (MRI), for which he won the 1986 MRI Exemplary Service Award. After returning to the university, he directed the International Center for Marine Resource Development.
Canmaking for Can Fillers. Terence A. Turner, ed. CRC Press LLC, 2000 Corporate Blvd. NW., Boca Raton, FL 33431. Phone 800-272-7737 or fax 800-374-3401. ISBN 0-8493-9787-1. 2001.404 pp. No price given.
Chemical & Functional Properties of Food Protiens. Zdzislaw E. Sikorski, ed. Technomic Publishing Company, Inc., 851 New Holland Ave., Box 3535, Lancaster, PA 17604. Phone 800-233-9936 or fax 717-295-4538. ISBN 1-56676-960-4. 2001. 490 pp. No price given.
Community Structure and Co-Operation in Biofilms. D.G. Allison, P. Gilbert, H.M. Lappin-Scott, and M. Wilson, eds. Cambridge University Press, 40 West 20th Street, New York, NY 10011-4211. Web www.cup.org. ISBN 0-521-79302-5. 2000. 349 pp. $125.00.
CRC Handbook of Dietary Fiber in Human Nutrition, 3rd Edition. Gene A. Spiller, ed. CRC Press LLC, 2000 NW Corporate Blvd., Boca Raton, FL 33431. Phone 800-272-7737 or fax 800-374-3401. ISBN 0-8493-2387-8. 2000. 709 pp. No price given.
Extrusion Cooking: Technologies and Applications. Robin Guy, ed. CRC Press LLC, 2000 NW Corporate Blvd., Boca Raton, FL 33431. Phone 800-272-7737 or fax 800-374-3401. ISBN 0-8493-1207-8. 2001. 206 pp. No price given.
EU Food Law: A Practical Guide. Kaarin Goodburn, ed. CRC Press LLC, 2000 NW Corporate Blvd., Boca Raton, FL 33431. Phone 800-272-7737 or fax 800-374-3401. ISBN 0-8493-1215-9. 2001. 244 pp. No price given.
First Fruit: The Creation of the Flavr Savr(TM) Tomato and the Birth of Genetically Engineered Food. Belinda Martineau. McGraw-Hill, 2 Penn Plaza, New York, NY 10121. Phone 212-904-5951 or fax 212-904-4091. ISBN 0-07-136056-5. 2001. 269 pp. $24.95.
Food Additives: 2nd Edition Revised and Expanded. A. Larry Branen, P. Michael Davidson, Seppo Salminen and John H. Thorngate III, eds. Marcel Dekker Inc., 270 Madison Ave., New York, NY 10016. Phone 212-696-9000, fax 212-685-4540, or www.dekker.com ISBN 0-8247-9343-9. 2002. 938 pp. $225.
Food Colloids: Fundamentals of Formulation. Eric Dickinson and Reinhard Miller, eds. Royal Society of Chemistry, c/o Springer Verlag New York Inc., P.O. Box 2485, Secaucus, NJ 07096-2485. Phone 800-777-4643, fax 201-348-4505, or [email protected]. ISBN 0-85404-850-2. 2001. 424 pp. £79.50.
Food Industry and the Internet. Drew Smith. Blackwell Science Ltd., 2121 S. State Ave., Ames, IA 50014-8300. Phone 800-862-6657, fax 515-292-3348, [email protected]m, or www.isupress.com. ISBN 0-632-05753-X. 2001. 208 pp. $79.95.