Executive Committee Representatives to start terms
On September 1, Christine M. Bruhn and Nancy E. Nagle will begin three-year terms as Membership Representatives to the IFT Executive Committee, and Susan L. Hefle and Ellen Lauber will begin three-year terms as Councilor Representatives to the Executive Committee.
Christine M. Bruhn, Director, Center for Consumer Research, earned a Ph.D. in Consumer Behavior from the University of California, Davis. She has also served as a Food Science and Technology Extension Specialist at the University of California since 1986.
An active member of IFT, Bruhn has served on a number of committees, including Annual Meeting Committee (Chair 2003), Technical Presentation Subcommittee (Chair 1999), Committee on Science, Communication, and Government Relations, Food Science Communicators (Chair 1995-96), Food Science and Nutrition Alliance (IFT Liaison 1995-99, Chair 1996-99), Scientific Lecturer (1990-97), and Distinguished Lecture (2002-03).
Bruhn is also active in the Nutrition Division, where she has served as Secretary and Chair, as well as Technical Program Representative. She has served on the Extension Division Executive Committee, as well as Councilor and Secretary of the Northern California Section.
Bruhn was elected an IFT Fellow in 2002 and is also a Fellow of the Institute of Food Science and Technology (UK). She belongs to a number of other industry associations and has received a number of awards, including a Certificate of Merit from the International Association for Food Protection.
Nancy E. Nagle, President, Nagle Resources, earned a Ph.D. in Food Science from Rutgers University. She has also served as an Adjunct Professor at San Jose State University since 2000.
Nagle’s career began at Hunt-Wesson Foods in 1976, where she served as a Food Technologist, Senior Food Technologist, Group Leader Fats and Oils Product Development, and Section Head Product and Process Development. She then served as Director R&D/Quality Assurance at Orval Kent Food Co. Later, she served as Director of Product Development at Dole Packaged Foods and Vice President of Research and Development at Dole Fresh Vegetables.
An active member of IFT, Nagle has Chaired the Awards Committee (2002), and the William V. Cruess Award Jury (2000).
She is also active in the Northern California Section, where she has served as Chair (2000-01) and Councilor (1992-95), and the Southern California Section, where she has served as Alternate Councilor (1989-90), Executive Committee Member (1989-90), Awards Committee Member, and Arrangements Committee Member (1977). She was also a founding member of the Student Division.
Nagle is also a member of the International Association for Food Protection, Sigma Xi, and the International Fresh-cut Produce Association.
Susan L. Hefle, Assistant Professor, Dept. of Food Science and Technology, University of Nebraska, earned a Ph.D. in Food Toxicology/Immunology from the University of Wisconsin, Madison. She has also served as Co-Director of the university’s Food Allergy Research and Resource Program since 1995.
Prior to joining the faculty at the University of Nebraska, she served as a Postdoctoral Fellow in the Allergy and Clinical Immunology Section of the University of Wisconsin, Madison, Medical School.
An active member of IFT, Hefle has served on the Expert Panel on Food Safety and Nutrition (1999-02), Biotechnology Issues Task Force (1999-00), Food Safety and Quality Conference Task Force (2000-01), and Bernard L. Oser Award Jury (1998-01). She has also been an IFT Distinguished Lecturer since 1999.
Hefle is also active in the Biotechnology Division, where she has served as Chair (1999-00), Chair-elect (1998-99), Past-Chair (2000-01), Secretary (1997-98), Graduate Paper Competition Chair (1996-99), and Councilor (2001-04). In the Toxicology and Safety Evaluation Division, she has served as Newsletter Editor (1995-present), Awards Chair (1995-present), Board Member (1998-00), Councilor (1998-01), and Alternate Councilor (2001-04). She has also served as Secretary (1999-00) of the AK-SAR-BEN Section.
Hefle has received a number of awards, including IFT’s Samuel Cate Prescott Award (2000), Pennsylvania Manufacturing Confectioners Association Marie Kelso Award (1999), and University of Nebraska Institute of Agriculture and Natural Resources Dinsdale Faculty Award for Research (1999).
She is also active in the American Academy of Allergy, Asthma, and Immunology; Association of Official Analytical Chemists International; and Phi Tau Sigma.
Ellen Lauber, Business Development Manager, Food Specialty Ingredients, Helm New York Inc., received a Ph.D. in Food Chemistry from Rutgers University.
Lauber began her career at Givaudan, where she served as a Research Scientist and Senior Research Scientist. She later moved to Robertet Flavors, where she served as a Senior Research Flavor Chemist and later Project Leader-Flavor Research and Technology before moving to Helm New York.
An active member of IFT, Lauber has served on the Sections and Divisions Committee (Chair Designate 2002-03), NOW Program Section Officers Session (Co-Chair 2000-02), Professional Membership Criteria Task Force (2000-01), North Atlantic Area College Bowl Moderator (2000), Professional Membership Task Force (1999-00), Awards Committee (1999-00), Elizabeth Fleming Stier Award (Chair 1999-2000), Constitution and By-Laws Committee (Chair 1998-99, Secretary 1995), and IFT Leadership Program (1998).
Lauber is also active in the New York Section, where she has served as Councilor (1995-04), Nominations for National IFT Awards (Chair 2002-03), Nominations and Elections (Chair 2000-01), Chair (1999-2000), Chair-Elect (1998-99), Member-at-Large (1997-98), Secretary (1996-97), Secretary-Elect (1995-96), Long Range Planning Committee (1995-97), Chair Meeting-In-Miniature “Spices and Seasoning Blends” (1994-95), Alternate Councilor (1994-95), Awards Committee (1993-99), Judge, Student Poster Competition for Eastern Food Science VIII (1993), and Newsletter Editor (1992-94).
Lauber has received a number of awards, including the New York Section’s Distinguished Service Award and the Professor Endel Karmas Award for Excellence in Teaching Food Science from Rutgers University.
IFT Career Guidance Honors Student Scientists
IFT Career Guidance Committee members participated in the Intel International Science and Engineering Fair (ISEF) in Cleveland, Ohio, in May.
Now in its 54th year, the Intel ISEF is the world’s only science project competition for students in the 9th through 12th grades. More than 1,200 students form 40 countries compete for more than $2 million in scholarships, tuition grants, scientific equipment, and scientific trips. IFT participates, through its Career Guidance Committee, to encourage interest in food science and engineering. Judging the event on behalf of IFT were Robert Noyes and Beverly Friend.
First-place award of $1,000 went to senior Hannah Kaufman of Archer, Fla., for her project, “Development of an Improved Enterovirus Detection Protocol for Tomatoes: A Second Year Study.” She plans to attend the University of Florida next year.
Second-place award of $600 went to Dona Sharma, a visiting student from India attending high school in Outlook, Wash., for her project, “Natural Oils as Potential Potato Sprout Inhibitors.” She plans to return to India and attend college there.
Third-place award of $400 went to junior Jennifer Goedhart of Sioux City, Iowa, for her project, “Effects of Corn Steep Liquor on Weed Seed Germination.” She plans to return to the Intel ISEF next year.
Honorable Mention Awards and CD-ROMs of the Journal of Food Science went to junior Danielle Butler and sophomore Carly Rosser of Hilton Head Island, S.C., for their project, “Efficiency of Poultry Irradiation.” They plan to continue working on their poultry project for next year’s fair.
In addition to the cash awards, the first-, second-, and third-place winners received a one-year subscription to Food Technology magazine.
June/July JFS in print
The June/July issue of the Journal of Food Science is now available.
It features a Concise Review entitled, “The Use of Controlled Postharvest Abiotic Stresses as a Tool for Enhancing the Nutraceutical Content and Adding-Value of Fresh Fruits and Vegetables,” by L. Cisneros-Zevallos, along with 57 other papers.
The table of contents for the issue, as well as the abstracts of the papers, can be viewed and searched electronically at www.ift.org/publications/jfs/index.shtml.
Online food science courses unveiled
Rutgers University has launched the first three courses in its on-line Rutgersfood.net education venture (www.rutgersfood.net).
Each course is designed for food industry professionals who did not earn degrees in food science. The content is provided by top experts in each area. The team leader for “Microbial Ecology of Foods” is Frank Busta of the University of Minnesota. The creator of “Food Freezing” is Paul Singh of the University of California, Davis. Linda Miller of Merlin Development and formerly of Pillsbury created “Basic Food Science.”
The advantage of on-line learning is that it can be done “anytime, anywhere.” Courses are priced to conform to any training budget, and there is no need to travel, no minimum number of learners required to sign up, and all material can be absorbed at each learner’s own pace. All required software and load-ins are provided on site.
Each course has been vetted by peers. The concept for the courses and their initial development are courtesy of Norman Borlaug University, which was created solely to serve the food and agriculture communities. The Basic Food Science course was developed in coordination with IFT’s Professional Development Dept. and Continuing Education Committee.
A cooperative agreement between IFT and Rutgers allows IFT members to receive a 10% discount on every course by providing IFT member codes during sign-up.
Illinois AFT club honored
The University of Illinois Association of Food Technologists (AFT) club was named Outstanding Club by the College of Agricultural, Consumer, and Environmental Sciences.
During the 2002-03 academic year, AFT met and exceeded their objectives by attending regional and national food science meetings, establishing relationships with industry professionals, and participating in outreach programs. Members of the AFT Club attended five IFT Chicago Section meetings and participated in 2003 IFT Annual Meeting and Food Expo.
At the Chicago Section meetings and events, AFT members interacted with industry professionals, established important connections, and learned about the food science. AFT members also attended an IFT Midwest Area meeting, where they participated in quiz bowl and problem solving competitions. The members also interacted with students from other universities and toured a food science facility.
At the IFT national level, AFT President Karen Robinson served on the President Training committee and provided input for future food science clubs. Several AFT members presented their research at the IFT Annual Meeting and Food Expo in July 2003.
AFT also helps create relationships with industry professionals by inviting major food companies, including Kraft, Frito Lay, General Mills, Kelloggs, Kerry, Mead Johnson, and A.E. Staley, to discuss how the food industry relates to the food science curriculum. The information presented showed AFT members how their food science classes could relate to an industrial setting and made younger AFT members aware of the variety of job opportunities available in the food industry.
The AFT objectives were also met by providing outreach programs to grade-school children. AFT participated in the “Farm in the Zoo” at Lincoln Park Zoo in Chicago, Ill., and Yankee Ridge Science Day in Urbana, Ill. These events exposed grade-school children to food science topics and gave them the opportunity to participate in hands-on food science experiments. These events promote the food science program, inspire future food scientists, and encourage AFT members to demonstrate leadership and initiative.
SECTION & DIVISION NEWS
The Southern California Section named Brian Zomorodi, Vice President of Technology and Quality at Ready Pac Produce the recipient of its Distinguished Achievement Award for 2003. The award was designed to honor individuals in the Southern California area who have distinguished themselves by significant contributions to the food industry.
Zomorodi has become an industry leader in developing and implementing many food safety and quality assurance programs, and has been actively involved in establishing standards for fresh-cut produce. In addition, he holds a patent for Aqua Pac® processing and packaging technology for vegetables. Ready Pac Produce, based in Irwindale, Calif., provides premium freshcut salads, fruit, and vegetables.
by SARA LANGEN