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Georgia launches new food product development program
The University of Georgia’s Dept. of Food Science and Technology introduced a new food product innovation and commercialization program.
Directed at companies seeking new techniques to identify and develop successful and profitable new products, the university’s program captures the elements required to deliver new foods to delight consumers. It merges academic discipline with professionals from industry who have successful product development experience.
The program begins and ends with consumers and addresses all relevant components that contribute to the success of new food products, including market analysis; concept development and evaluation; packaging, including graphics, legal, and labeling; shelf life; engineering; pre-production and production; quality assurance; specifications; distribution channels; market launch; and iterative feedback from consumers.
For more information on the program, contact Professor Yen-Con Hung at 770-412-3739 or [email protected].
NSEP fellowships available
The Academy for Educational Development is accepting applications for the 2003 National Security Education Program’s (NSEP) David L. Boren Graduate Fellowships competition by January 31, 2003.
The fellowships enable U.S. graduate students to pursue specialization in area and language study, or to add an important international dimension to their education. Created by Congress to address the need to increase the ability of U.S. citizens to communicate and compete globally, NSEP recognizes that the scope of national security has expanded to include not only the traditional concerns of protecting and promoting American well-being, but the new challenges of a global society, including global hunger, sustainable development, environmental degradation, disease, population growth and migration, and economic competitiveness.
The fellowships provide support through overseas study and limited domestic tuition to students who will pursue the study of languages, cultures, and world regions deemed critical to U.S. national security. They are awarded in a broad range of academic and professional disciplines, including applied sciences and engineering.
For more information, call 800-498-9360, e-mail [email protected], or visit www.aed.org/nsep.
Maurer and Weil join Purdue’s Whistler Center
Lisa Maurer and Clifford Weil joined the faculty of the Whistler Center for Carbohydrate Research at Purdue University in September.
Maurer is a faculty member of Purdue’s Dept. of Food Science. Her addition to the Whistler Center provides expertise in the areas of FT-IR spectroscopy and microscopy, processing effects on structure-function relationships of food ingredients, and edible films.
Weil is a faculty member of Purdue’s Dept. of Agronomy and a member of the Value Added Traits initiative since 2001. He employs molecular and classical genetics in examining ways to alter corn starch so that it can better serve as a specialty crop for industrial use.
Marquart joins Minnesota faculty
Leonard Marquart joined the faculty of the Dept. of Food Science and Nutrition at the University of Minnesota as Assistant Professor, Food Quality and Management, in August.
In his new position, Marquart will provide leadership to the Didactic Program in Nutrition, develop a research program, and teach courses in foodservice management.
He was previously with General Mills Inc., where he led the company’s research in health aspects of whole grains since 1994. He received a James Ford Bell Technical Leadership Award and the General Mills Presidents’ (Champion) Award. He has also served as an adjunct instructor in sports nutrition and foodservice management at Syracuse University, Senior Nutritionist at a health maintenance organization, and Nutrition Specialist with the Cornell Cooperation Extension Service.
Marquart has written chapters in several books and has published numerous peer-reviewed articles on whole grains and health and on nutrition, diet, exercise, and vitamin and mineral supplement use among high school athletes.