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The Institute of Food Technologists recognized 18 new Fellows at the Opening Event of the 2003 IFT Annual Meeting in Chicago in July. Fellow is a unique professional distinction conferred on individuals with outstanding and extraordinary qualifications and experience for their contributions in food science and technology. They must have been an IFT member for 15 years and a Professional Member at the time of nomination. If a nominee is an IFT Professional Member from outside the United States, the 15-year Member requirement may be waived by the Awards Committee. IFT has conferred the Fellow designation on a select number of Professional Members every year since 1970. Biographical sketches of the 2003 Fellows are presented below.
Jose M. Aguilera, Professor of Chemical and Food Engineering, Pontifical Catholic University (PUC) of Chile, Santiago, Chile, was honored for being a world leader in material science of foods whose research has resulted in novel concepts in food engineering. He was also recognized for being a leading educator of Latin American food scientists.
Aguilera has made significant contributions to food technology and engineering, and specifically to the study of food microstructure, where he is considered a world expert. He is co-author of the book Microstructural Principles of Food Processing and Engineering, (2nd ed., 1999). He has been a consultant to Unilever and to the Nestlé Research Center, which he continues to work with on microstructural aspects of foods. He has conducted research under sponsorship of NSF (International Division), the U.S. Dept. of Agriculture, and several food companies, including Frito-Lay, Shell Development Co., and Anderson Clayton.
He has shown outstanding leadership in education in food technology in Chile and throughout Latin America. As Dept. Head, he introduced important changes in the chemical engineering field, leading to an emphasis on bioprocesses and food engineering. He created the first courses in food technology at PUC. His students now hold key positions in the food industry. He has supervised graduate students from Bolivia, Peru, Costa Rica, Spain, the Dominican Republic, Venezuela, and Mexico.
He has visited more than 16 Latin American countries as a lecturer or guest speaker. He has also been involved in numerous international projects and research in the field. His work has earned him a number of awards, including IFT’s 1993 International Award. He recently received the prestigious Alexander von Humboldt Research Award for past accomplishments in research, as well as the H. Schmidt-Hebbel Award of IFT’s affiliate institution in Chile for his contributions to develop local science. He was the first recipient of the award.
Aguilera has published more than 120 articles in international journals and book chapters. He also serves on the editorial boards of several journals. An active member of IFT, he has participated as a lecturer in IFT Basic Symposia and is a reviewer for the Journal of Food Science. He is also active in the Food Engineering Division.
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William L. Baran, Principal Officer, E-Business Solutions, Phoenix, Ariz., was honored for the 37 years he has spent as a food scientist and the 25 years he has been involved with the food service industry, including the direction he provided within the quick-service restaurant segment for the development of nutritionally oriented products, as well as his service to both academia and government groups.
Throughout his career as a food scientist, Baran has continually contributed to the companies that have employed him. He has continually utilized the scientific approach to develop the best products possible utilizing the latest technologies available at the time. In many cases, this has provided products for his companies that have led them into new areas, such as a total new process for roast beef; the development of a non-fried chick product for Chick-fil-A; utilizing the latest technology in the development of a grill that cooks from top to bottom; the use of biological standards to develop top quality products; and the use of microbiological information to develop state-of-the art procedures and standard.
One example is the use of all pasteurized egg products to eliminate the possibility of contamination through Samonella enteritidis. Baran also conceived Chick-fil-A’s Waffle Potato Fries and managed the team that implemented the product throughout the chain, increasing volume from 600,000 to 38 million lbs. in 12 years. He also developed the chain’s Chargrilled Chicken Sandwich and developed a biscuit breakfast program featuring a chicken biscuit. He also developed a reduced calorie/ low-cost chicken product.
Baran has served as an Adjunct Professor at Virginia Polytechnic Institute and State University, serving on both Master’s and Ph.D. candidates’ committees and directing specific research to maintain basic information within the food service industry. He has also contributed his time to the University of Georgia as a speaker for its New Product Development course for graduate students and has participated in and sponsored research at the Griffin Experiment Station as part of the Georgia system. Baran has remained active not only in the industry, but also government, by serving on a number of committees.
An active member of IFT, he has given many presentation to various Regional Sections through the Scientific Lectureship Program. He has served on a number of IFT committees, including the Committee on Global Interests, and has Chaired the Foodservice Division. He also serves on the IFT Foundation Board and has been active in the Dixie Section.
Gustavo V. Barbosa-Cánovas, Professor of Food Engineering, Washington State University, Pullman, Wash., was honored for outstanding leadership and service to research and publication in food engineering, especially in developing nonthermal food processes.
Barbosa-Cánovas is an exceptionally productive research scientist whose contributions to food science and technology have advanced the understanding and application of food preservation methods known as nonthermal technologies. These innovative processes use pulsed electric fields, high-hydrostatic pressure, and oscillating magnetic fields to alter the enzymatic or structural properties of foods, with the objective of improving the quality of food to make it safer, longer lasting, and more healthful.
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He was key in organizing and creating the Center for Nonthermal Processing of Food, of which he is the Director. The center has demonstrated its relevance to industry and governmental entities such as the Bonneville Power Administration. Under his direction, the research programs at the center have become forerunners in the exploration of basic principles underlying nonthermal processes, the limitations and possibilities for nonthermal methods of preservation, and the application of these innovative technologies. He has worked tirelessly to communicate the findings of his research to others, so that the international community may benefit.
Barbosa-Cánovas’ work has led to four U.S. patents, 144 refereed journal articles and 41 proceedings articles, 51 short courses, 100 invited lectures, and 225 contributed oral presentations. He has also authored or co-authored 25 books, 52 book chapters, three edited proceedings, and two edited special sections of a journal. He serves as editor for two peer-reviewed journals and three book series and has served on the editorial boards of 10 different peer-reviewed journals, including the Journal of Food Science.
Throughout his career, he has received a number of awards, including the 2001 IFT International Award. He also received the Sir Frederick McMaster Award from the government of Australia, which recognizes distinguished overseas scientists. He serves as an IFT Scientific Lecturer and Science Communicator.
An active member of IFT, Barbosa-Cánovas has been involved in the International, Food Engineering, and Nonthermal Processing Divisions. He also serves as Chair of the Nonthermal Processing Division, which he helped found. He has taught short courses, presented 24 invited lectures, served as symposium or session Chair on 17 different occasions, and presented 129 different contributed lectures at IFT Annual Meetings.
R. Coe Barnard, Vice President, Newly Weds Foods/Heller Seasonings Division, Modesto, Calif., was honored for his long and productive service to IFT and for his noteworthy contributions to the science and technology of seasonings for food products. He was also recognized for his work to encourage students to become food scientists.
Among his many contributions to the field of food science, Barnard developed an innovative process for cooking, mashing, and drum drying pinto beans. The finished products was flavored and water was added to make a commercial bean dip that proved to be popular with consumers. He also managed a team that researched causes of cloudy pickle brines. The team studied the effects of heat during the pickle canning process on various spice extracts and studied process changes to solubilize oleoresins to minimize or eliminate their clouding of pickle brines.
Barnard also developed procedures for making spice-flavored infused oils from fresh spices. Investigations included the study of the effectiveness of extraction of various vegetable oils, the particle size of the fresh spice, time-temperature of extractions, and the separation of the infused oil from the extracted
spice. These products are currently commercially available. He also participated in a project to improve the cleaning of whole black pepper utilizing steam, both geothermal and manufactured. This proved to be an effective way to reduce the bacterial load. An active speaker and lecturer, Barnard has given several talks to students at the University of California, Davis, and Oregon State University. He has arranged and encouraged university student plant visits and participated in a number of career day functions promoting food science at junior high and high schools in California.
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He has received a number of awards, including the Northern California Section’s Outstanding Member of the Year Award and 50-Year Award for Outstanding Contributions to the Profession of Food Science and Technology. He also received a national IFT award for Outstanding Contributions to the IFT 50th Anniversary Program.
An active member of IFT, Barnard has served on and chaired a number of national committees and juries, including the Committee on Global Interests, Finance Committee, Nominations and Elections Committee (Chair), and Undergraduate Awards Committee (Chair). He has also served as Chair of the Northern California Section and is also active in the Product Development Division, Marketing and Management Division, Biotechnology Division, and Oregon Section. He is also a member of Phi Tau Sigma.
Roger A. Clemens, Program Director, Analytical Services, University of Southern California School of Pharmacy, Los Angeles, Calif., was honored for his outstanding accomplishments in the fields of nutrition research, biotechnology education, food safety evaluation, food science communication, and meritorious leadership to IFT.
Clemens’ industry and research achievements and expertise are in infant and elderly nutrition, functional foods, nutritional toxicology, and regulatory science. For more than 20 years, he worked at Carnation Research Laboratories and Nestle’ USA as the laboratory manager for nutrition research and scientific advisor in pediatric nutrition. He was responsible for clinical trials in pediatrics, technical management of infant formula and other enteral feeds, scientific substantiation of product development and marketing claims in collaboration with regulatory agencies, and corporate spokesperson on nutrition, food technology, and food safety. He also launched a liaison program between Carnation and universities, a research and teaching program that integrated nutrition with food science and technology.
He actively pursued basic and applied research in nutrition and food science. He conducted some of the early toxicological studies on texturized vegetable protein and the assessment of processing by-products that may affect brain development.
While serving as Food Science and Nutrition Dept. Chair at California Polytechnic State University, Clemens’ industry experience in developing business plans was a key factor in a three-year project which led to certification in 2002 of the first U.S. Dept. of Alcohol, Tobacco, and Firearms laboratory at a U.S. university.
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An active speaker, Clemens has given many lectures and presentations, including at IFT’s Annual Meetings. He has organized and participated in numerous industry, academic, government, and international programs and committees. He has also received a number of awards, including the Distinguished Service Award from the Southern California Section and the Meritorious Service Award from California State University, Long Beach. He is also a member of Phi Tau Sigma.
During his career, he has amassed an impressive list of publications, including as coauthor of Nutrition and the Elderly, A Scientific Status Summary by the IFT Expert Panel on Nutrition and Safety.
An active member of IFT, Clemens has chaired and served on a number of committees, including the Committee on Nominations and Elections (Chair), IUFoST Program Committee (Chair), and the Committee on Higher Education. He is active in the Southern California Section, where he has served as Chair, and the Toxicology and Safety Evaluation Division and Nutrition Division.
P. Michael Davidson, Professor, Dept. of Food Science and Technology, University of Tennessee, Knoxville, Tenn., was honored for pioneering contributions to the understanding of food antimicrobials, of which he is considered an international authority, as well as for his extensive service to IFT.
Davidson has conducted research in the general area of inactivation and control of foodborne pathogenic microorganisms to improve food safety for more than 20 years. The primary emphasis within that general area has been on characterizing regulatory-approved and naturally occurring food antimicrobials. He has done research on spectrum of activity of food antimicrobials, environmental effects on the activity of the compounds, mechanisms of action against microorganisms, methods development for determining activity, and mechanisms of microbial resistance to antimicrobials. He has studied these compounds against a number of foodborne pathogens, including E. coli O157:H7, Listeria monocytogenes, and Salmonella in various food commodities.
Davidson has authored or co-authored 47 refereed journal articles, book chapters, and books on the subject of food antimicrobials and given 80 presentations on the subject. He has also done research in the general area of microbiological food safety and quality, and has authored or co-authored 30 refereed journal articles and book chapters in this area and given 51 presentations and invited lectures on the subject.
Davidson also actively advises students, many of whom have gone on to assume leadership roles in many prominent companies in the industry. While at the University of Idaho, he also played a major role in establishing a food science and technology curriculum in the newly created Dept. of Food Science and Toxicology.
An active member of IFT, Davidson has done a lot of work with the Student Association, including as Quiz Bowl Judge and advisory roles. He has been active in the Inter-mountain Section, where he has served as Chair, as well as the Lewis & Clark and Volunteer Sections. He has also Chaired the Food Microbiology Division. In national IFT activities, Davidson has served on a number of committees and as an Associate Scientific Editor for the Journal of Food Science.
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Navam S. Hettiarachchy, Professor, Dept. of Food Science, University of Arkansas, Fayetteville, Ark., was honored for the tireless effort she has devoted to her students, colleagues, and profession. She was also recognized for advancing the understanding of protein chemistry by focusing on solving practical problems.
Hettiarachchy’s research is focused on solving practical problems associated with soy and rice proteins. During the past 29 years, she has added significantly to the knowledge of proteins and antioxidants, nutraceuticals and functional foods, food safety, and edible and biodegradable foods. Her research laboratory was the first to produce rice bran protein concentrate (RBPC) and rice bran protein isolate from commercially heat stabilized and defatted rice bran. RBPC was shown to be about five times more effective in reducing blood cholesterol in hamsters than soy protein concentrate. She also developed an innovative method to fortify rice with nutritionally available calcium, which may help prevent osteoporosis. Her research developed a unique process to bind iron to soy protein hydrolyzates where the iron is 98% bio-available and shelf-stable for one year.
Hettiarachchy has 83 refereed publications, nine invention disclosures and two patents. She is a co-editor of one book, has written nine book chapters, has made 163 presentations with abstracts (65 at IFT Annual Meetings), and 32 invited presentations.
A born teacher, her focus is on motivating and challenging students to learn. Her teaching method is to enhance students’ understanding of the basics of food chemistry and apply this to solve practical problems. She has received a number of teaching excellence awards throughout her career.
An active member of IFT, Hettiarachchy has served on a number of committees, including the Diversity Committee, which she chaired, as well as the Basic Symposium and Continuing Education committees. She is also an active member of the Ozark Section and has chaired the Southern Regional Section
Chi-Tang Ho, Professor and Graduate Program Director, Rutgers University, New Brunswick, N.J., was recognized for the inspirational leadership he has provided and the huge impact he has made in the fields of flavor chemistry and nutraceutical chemistry through the food professionals he has educated and the 22 books and more than 400 papers he has published.
Ho’s research has revolved around three major areas in flavor chemistry: identification of specific compounds in processed foods, advancing the understanding of Maillard chemistry, and the search for natural antioxidants for flavor stability improvement. His contributions were recognized by IFT in 2002 when he received the Stephen S. Chang Award. In his early career, he concentrated on the identification and quanitfication of flavor compounds in baked potatoes, French fried potatoes, roasted peanuts, roasted beef, roasted cocoa butter, and fried chicken. This pioneering work included the identification of many long chain alkyl-substituted pyrazines, thiazoles, and oxazoles in French fried potatoes and fried chicken. This work led to a new area of research in flavor chemistry, namely interactions of Maillard reactions and lipids.
Ho’s teaching and research efforts have produced 51 Ph.D. and 16 M.S. degree students in flavor chemistry and nutraceutical and functional food science. Many of his former students hold key research and management positions in flavor and food companies and universities. He has received a number of awards, including many honorary professor awards and the Professional Achievement Award from the Chinese American Food Society. He is a Fellow of the Agricultural and Food Chemistry Division of the American Chemical Society, which has also presented him with its Platinum Club Award and 700 Club Award.
An active member of IFT, Ho has Chaired the Nutraceuticals and Functional Foods Division and co-organized basic symposia at IFT Annual Meetings. He has also served as Associate Editor and Editoral Board Member of the Journal of Food Science.
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C. Ann Hollingsworth, President, Better Built Foods, Carrollton, Ga., was honored for her innovative approach to industry-oriented technical research and teaching, as well as continuous public outreach, valued government agency advisorship, and dedicated leadership to IFT.
Hollingsworth began her career as a research scientist at Armour Food Co. While there, she was the technical leader for some of the early work done in pre-packaged branded meats and the use of sodium lactate as an antimicrobial in both fresh and processed meats. While at Bil Mar Foods, where she served first as Research and Development Manager and later as Director of Research and Development, she led a team that developed the Sara Lee Deli Meats lines and thinly sliced pre-packaged deli meats. She also led a basic research team that developed in-house methodology for carbon dioxide stunning of turkeys and a team that studied the biochemical phenomena responsible for causing dark, soft, and exudative breast meat in turkeys.
While at Keystone Foods, where she served as Vice President, Food Safety, Hollingsworth provided leadership in the area of food safety and quality assurance, both within Keystone Foods and the McDonald’s system. She and her team developed and implemented a comprehensive food safety system for manufacturing, distribution, and food service operations at locations throughout the world. This included developing a plan for monitoring supplier operations, livestock operations, and training auditors to conduct the monitoring systems.
Hollingsworth has received a number of awards throughout her career, including the Auburn University Meat Science Association Distinguished Alumni award in 2001. She is a member of Phi Tau Sigma and has served as its President, as well as on its Board of Directors. She has also served as President of the American Meat Science Association.
As an industry leader, she has frequently been chosen to testify on behalf of the meat industry at public meetings where regulatory and food safety issues are discussed. She was also a requested witness at a hearing of the Senate Agriculture Committee representing the meat industry. She has also served on the advisory councils at numerous universities and has developed a number of conferences and seminars.
An active member of IFT, Hollingsworth took office as IFT’s 64th President on September 1. Her IFT activities have included Council Representative to the Executive Committee and Chair of the Task Force on Enhancing Publication Efforts, Carl R. Fellers Award Jury, Education Committee, and Freshman/ Sophomore Scholarship Awards Jury. She has also served on a number of other committees and task forces, including the Finance Committee, Continuing Education Committee, Task Force on Fellows’ Awards, Task Force on Food Safety Initiatives, Basic Symposium Committee, ad hoc Committee on Professional Identity, Calvert L. Willey Award Jury, Awards Committee, and Committee on Membership and Professional Affairs.
She has also been active in the Great Lakes and the Cactus Sections, as well as the Muscle Foods, Food Laws & Regulations, and Student Divisions, where she served in various leadership roles.
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Kenneth S. Marsh, President, Kenneth S. Marsh & Associates Ltd., Central, S.C., was honored for his work in applying physical chemistry and computer modeling to improve shelf life, food protection, and food security in the national and international arenas, and for enhancing global food security.
Marsh pioneered the application of physical chemistry to food systems in the early 1970s. He combined food science, physical chemistry, and the protection functions of packaging into a series of computer models which predict shelf life performance of a variety of fresh and processed foods under static and dynamic conditions. This approach became a theme for improving food delivery, first through the U.S. food industry, and then through international trade.
He has presented principles of food protection, food packaging, and shelf life evaluation in 16 short courses and more than 100 seminars. Work in the developing world expanded concerns to promoting trade and decreasing food losses in storage and distribution.
Marsh’s current efforts are directed toward reducing global post-harvest food losses as a necessary component of achieving the goals of the World Food Summit to reduce world hunger by 50% by 2015. He was the IFT representative at the FAO World Food Summit: Five Years Later, Rome, 2002, and brought a food technology perspective to the summit. He has also served on the Subcommittee on Technical Specifications for a High-Energy Emergency Relief Ration for the Institute of Medicine, National Academy of Sciences, to develop a U.S. product for feeding refugee and disaster victims. He has also taken a proactive role to show the importance of packaging in today’s society, through essays, editorials, a Scientific Status Summary on management of food packaging, and workshops.
An active speaker, Marsh has been invited to give a number of presentations, including as an invited member of a Panel of Experts (Red Dot Panel) at FDA briefing through PI/ USA. He is also a member of Sigma Xi. He has published one book, four book chapters, 13 peer-reviewed journal articles, and 33 other articles.
An active member of IFT, Marsh has served as a Scientific Lecturer, as well as served on a number of committees, including the Scholarship Committee for the Eastern Food Science Conference and the Sessions Committee for the Annual Meeting. He has served on the Executive Committee and as Councilor of the Food Packaging Division and as Councilor of the Chicago Section.
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John K. McAnelly, retired Group Director, Corporate Quality and Assurance, Nabisco Brands Inc., was honored for his leadership role in the food industry’s implementation of Total Quality Management and for his leadership of the IFT Quality Assurance Division, most notably in the area of continuing education.
During his more than 40-year career, McAnelly has been an active and involved food scientist who has made numerous contributions to the field, particularly in the areas of quality management and product safety. Under his leadership, Nabisco Brands was one of the first food companies to successfully develop and implement QA programs based on the modern principles of Total Quality Management. These programs for product quality and safety were integrated under the Quality Systems concept. He is well known for his outstanding contributions to the field of quality assurance and has shared his expertise with food industry audiences throughout the U.S. and Europe.
Early in his career, McAnelly conducted research with Swift & Co. where he was responsible for the development of the company’s first soy protein meat substitute and for several ante-mortem meat tenderizing systems. He was awarded three U.S. patents for his work in these areas.
McAnelly has served on the USDA’s Secretary Slaughter Inspection Procedures Task Force, as well as its Technical Advisory Group (Slaughter). He has also participated in and organized a number of symposia and short courses.
An active member of the IFT Quality Assurance Division, McAnelly received the Division’s Distinguished Service Award in 1997. He has served the Division as Chair, Executive Committee Member, and Division Scholarship Committee Member. He has also been active in the Wisconsin, New York, and Chicago Sections. Nationally, he has served on a number of committees, including the Scientific Lectureship and Finance committees. For several years, he was a member of the Eastern Food Science Conference Management Committee and now serves on the Management Committee of the Mid-West Food Processors Conference.
Michael T. Morrissey, Director of the Oregon State University Seafood Laboratory and Professor in the Dept. Food Science and Technology, Astoria, Ore., was recognized for his leadership in the field of seafood research and outreach in the U.S. and abroad.
Through Morrissey’s leadership over the past 11 years, the OSU Seafood Laboratory has become recognized as one of the top seafood laboratories in the country. During his tenure, the OSU Seafood Laboratory has developed a strong research base with solid funding and an active research program. He has led a team of multi-disciplinary researchers that have worked closely with the industry to develop the shore-side processing of Pacific whiting in Oregon. For integrating research work with industry needs and economic development, he and his colleagues received the Jackman-Oldfield Team Research Award for the College of Agriculture in 1996.
Morrissey’s commitment to training and educating graduate students has led to several of his students taking on professional roles at various levels in the seafood industry. Transferring knowledge to the industry is also important to Morrissey. He has co-authored 37 refereed journal articles, five books, 18 book chapters, one patent, and numerous conference proceeding chapters, reports, and book reviews. He also serves as Editor-in-Chief of the Journal of Aquatic Food Product Technology.
He has received a number of awards and honors, including the Earle P. McFee Award in recognition of outstanding scientific contributions to seafood science and technology presented by the Atlantic Fisheries Technologists Conference.
An active member of the IFT Seafood Division, Morrissey has served as Chair, Program Chair, Nominating Committee Chair, and Executive Committee Member. He is also a member of the Oregon Section, where he is a Lecturer. Nationally, he has served on the Food Safety and Quality Task Force and has co-organized and moderated a number of symposia and sessions at the IFT Annual Meeting.
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O. Robert Noyes, Professor Emeritus, Food Science, California Polytechnic State University, San Luis Obispo, Calif., was honored for the significant leadership and service he has provided to IFT in guiding students to join and serve. Two of IFT’s Presidents, Mary Wagner and C. Ann Hollingsworth, are products of his dedication.
Until his recent retirement, Noyes taught full time in the undergraduate food science program since 1974 and considers his major successes to be the many former students who are employed in the food industry in California and elsewhere in the nation. He has had a major impact on the education of food science students in the nation as a result of his work within IFT to establish a syllabus and point of contact for those teaching or contemplating teaching a food law course.
He has been on the forefront of the use of technology in teaching. He was one of the first at Cal Poly to begin to use the Web to teach an interactive course on Food Law. He was the first in his department to make exclusive use of MS Powerpoint presentations in all his classes.
He has also worked closely with the California food industry, working on many projects that have helped improve the use and sale of California products.
An officer in the U.S. Army Reserves since 1963, Noyes also had the opportunity to serve as a reserve officer in the Dept. of Defense Office of the Deputy Chief of Staff for Research, Development, and Acquisition at the Pentagon. His position was as a mobilization designee working with the food related research programs being conducted by DOD. He has also served as President of Phi Tau Sigma.
Noyes has been active in IFT, particularly as an advisor to the Student Division. He has served on a number of committees, including the Continuing Education Committee, Subcommittee on Publications, Executive Committee (Membership Representative), and Career Guidance Committee. He is also a Distinguished Lecturer and is active in the Food Law & Regulation Division.
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B. Onuma Okezie, Professor, Food Science & Nutrition, and Director, International Programs, Alabama A&M University, Normal, Ala., was recognized for his distinguished academic record, devotion to international development and education, and commitment to the extension of food technology knowledge and its application in developing countries.
Okezie has been involved in international development activities for 30 years. He has brought considerable awareness of food technology to the developing countries where his university has worked and has been instrumental in getting some of these countries to incorporate food science and technology as a critical knowledge area of focus in tackling problems in their food systems. He has worked as an international development project leader/director in many countries in Sub-Saharan Africa, Southeast and Central Asia, Eastern Europe, Latin America, and the Caribbean. He was recently Team Leader of a U.S. Agency for International Development (USAID)-sponsored assessment of higher education training interests and needs in seven selected Latin American countries. He has been involved in USAID’s Collaborative Research Support Programs since 1981, providing leadership in aspects of planning, implementation, and management of the programs.
He has also provided leadership for the establishment of collaborative linkages and partnerships between Alabama A&M University and universities and institutions around the world.
Okezie has authored or co-authored numerous refereed journal articles and has given many presentations at scientific and professional conferences. He has also received a number of awards and honors, including the National Fellowship for Science, Distinguished Service Award from the Alabama A&M International Students Association, Fellow of the American College of Nutrition, and the IFT 1999 International Award.
An active member of IFT’s International Division, which he petitioned to establish, Okezie has served the Division as Chair and has chaired or served on a number of Division Committees, including the Awards Jury, By-Laws Committee, Nominating Committee, Steering Committee, and Programs Committee. He has also chaired the national IFT Committee on Diversity.
George A. Purvis, Retired Vice President, Scientific Affairs, Gerber Products Co., Fremont, Mich., was honored for being a leader in the food industry as well as in IFT and other professional societies.
Purvis has been actively involved in food science for more than 44 years, in both industry and government. He retired after 30 years of service to Gerber Products Co. While there, he held key positions in food science, infant nutrition, food quality, and research management. Since retiring from Gerber, he has been involved with benevolent efforts in food science in developing countries. He has worked as a food scientist for developing countries under the auspices of USAID and the Asian Development Bank.
Purvis’ in-depth knowledge and extensive experience in nutrition, food science, and food safety, especially with infants and children, has made him a widely sought advisor. He continues to contribute extensively, through advice and involvement, to the better availability of food, particularly for children, worldwide.
His long career has brought him numerous awards and honors, including ones bestowed by the food industry, Michigan State University, and CAST. He has also authored or co-authored many publications.
An active member of IFT, Purvis has served on a number of committees, including the Committee on Codex Alimentarius, Finance Subcommittee, Strategic Alliances ad hoc Committee, and Foundation Board. He has also served as Chair of the International Division, and is also involved in the Nutrition Division. He is a member of the Great Lakes and Southern California Sections.
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Davis S. Reid, Professor, Dept. of Food Science and Technology, University of California, Davis, Calif., was honored for outstanding and innovative research and educational contributions to the field of food science and technology and the food industry.
Reid began his career at Unilever Group, where he performed fundamental physicochemical research related to the role of water in foods. He also conducted research into the thermodynamics of gelation. He continued his research into the role of water in foods at UC Davis. He has a strong interest in identifying, designing, and conducting fundamental research focused on solving problems of practical significance. In order to do this, he works with industry to identify the underlying common themes in a range of process problems in order to design appropriate background research. He has also developed strong links with trade associations to ensure that basic/background research is focused on truly critical areas in solving food industry problems.
As an instructor, Reid uses teaching to demonstrate the value of looking beyond the initial observations to reach a more general truth. He uses physical chemistry to demonstrate how an understanding of fundamentals can lead to a better appreciation and better ability to predict and demonstrate truths and commonalities.
Reid has published numerous articles and has been awarded two patents. He has taught short courses in the U.S. and internationally. He is Editor-in-Chief of the Journal of the Science of Food and Agriculture and is a member of the Scientific Advisory Council of the World Food Logistic Organization. He has also organized a few conferences, some of which have been co-sponsored by IFT.
Reid is active in the Northern California Section and the Refrigerated and Frozen Food Division, where he has served as Chair. He has also served as Chair of the Task Force on Research Enhancement.
Kenneth E. Stevenson, Principal Scientist, Center for Technical Assistance, National Food Processors Association, Dublin, Calif., was honored for his more than 30 years of work in government, academia, and industry, which has helped assure the continuous safety and quality of the world’s food supply.
Stevenson is recognized as an international expert in the evaluation and testing of aseptic filling and packaging systems. He was involved in testing and developing the methods that led to acceptance of the first hydrogen peroxide aseptic filling and packaging unit in the U.S. used for low-acid foods. He also conducted pioneering work on the development of procedures for evaluation and testing (particularly microbiological challenge testing) of aseptic filling and packaging units.
He made a significant contribution to HACCP education and training when he developed a three-day HACCP workshop in 1986 that has since been presented throughout the world. He also wrote chapters and edited a HACCP workshop manual that has been translated into seven different languages. He co-developed a workshop on HACCP Verification and Validation and co-authored the manual for the workshop. These workshops have been used in training thousands of student in more than a dozen countries.
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He helped develop and lead a NFPA program that worked with Alaska salmon processors to upgrade processing and sanitation operations throughout the state. The program helped save the Alaskan salmon canning industry after two botulism outbreaks.
Among his other contributions, Stevenson helped develop technologies that allowed salt-free storage of olives in bulk. He also assisted in developing a method that allowed processors of black walnuts to recondition distressed product.
Stevenson is a prolific speaker and writer. He has published more than 30 articles in refereed journals, authored or co-authored more than 40 book chapters, and given more than 190 presentations. He has received a number of awards and has served on many government and industry committees and task forces, including the FDA Task Force on Laboratory Safety and Task Force on Research.
An active member of IFT, Stevenson has served as a Scientific Lecturer and on the Board of Editors. Active in the Northern California Section, he has served as Councilor and Chair of the Section’s Awards Committee. He is also active in the Food Microbiology Division. Stevenson has also organized and participated in a number of IFT short courses.
Elaine R. Wedral, Vice President, Nestlé Product Technology Center, Nestec S.A., New Milford, Conn., was honored for significant contributions to the advancement of food science globally, including establishing world class research and development centers, developing new technologies, and introducing innovative new products, processes, and foodservice systems.
Wedral is President of Nestlé R&D Center, Inc., which has four laboratory facilities in North America and is headquartered in New Milford, Conn. These operations are a part of the global research and development emphasis for Nestlé. Wedral is head of all Foodservices R&D activities and as such is a member of the Nestlé R&D Management Committee, which oversees the Nestlé S.A. worldwide technical effort.
Wedral also heads the Nestlé Product Technology Center (as Vice President), which specializes in developing innovative new foodservice systems and technologies to provide services and solutions for the company’s global foodservice customers and operators—one of the food industry’s fastest growing markets. Under her leadership, the research and development programs of Libby, Beech-Nut, Carnation, and Nestlé were consolidated into one coordinated function for Nestlé North America. Additionally, a new worldclass Carnation/Friskies Petfood and Nutrition facility was built in 1990, and in 1996, a state-of-the-art laboratory for beverages and confections was completed in addition to the extensive expansion and renovation of the R&D Center for Foodservice Systems.
She holds more than 26 patents in food science and chemistry and has published numerous articles. She has received many awards and honors, including the 1991 Woman of the Year Award from Women in Food, Flavor, and Fragrance; the Purdue University School of Agriculture Distinguished Alumni Award; and the University of Massachusetts Endre Endersen Jr. Lectureship Award. She has also served on the advisory boards of Columbia, Cornell, Rutgers, and Teikyo Post universities.
An active member of IFT, Wedral has been a guest speaker at several Section meetings, including the Nutmeg, Chicago, and Minneapolis Sections. She also received the 1996 Harold Macy Food Science and Technology Award.
by Sara Langen,