In keeping with the high stakes of Las Vegas, as well as the element of theater, the two organizations will join forces to create an interactive pavilion designed to demonstrate Culinology™, the blended disciplines of culinary arts and food science.
Over the course of three days, there will be six sessions in which top industry chefs from diverse market segments will work side by side with food technologists to create a new, unique culinary dish on demand using specific ingredients virtually “before one’s eyes”—on stage right in the middle of the Food Expo floor. The chefs and food technologists will work together to create new food products that will be unique, healthful, and commercially viable. Each product will be documented with recipe, interactive discussion of development steps, and full taste testing by an audience of food professionals at Food Expo.
The event will be similar to the Culinary Challenge recently held at the Midwest Food Processors Conference (see story below and the Culinary Concepts column on p. 17). It will showcase the process of how two essential forces behind successful food product development—culinary creativity and sound science and technology—come together.
“IFT, ‘the society for food science and technology,’ is synonymous with the science, technology, and food professionalism that are the keys to successful food product development around the world,” Keenan said. “IFT’s 26,000 members provide the innovation and expertise that create new products and keep them ‘great tasting’ as delivered to global markets economically, efficiently, and safely.”
“RCA is a professional association of chefs, food scientists, and other industry professionals,” Schimoler said. “Formed in 1995, it has become the premier source of culinary and technical information for the food industry. Its more than 1,700 members are the pioneers of the discipline of Culinology.”
“As our industry is challenged every day with new hurdles regarding food safety and a myriad of health-related issues,” Schimoler said, “the roles which our collective memberships play in the development of next-generation food products become more important and critical in ensuring that Culinology is practiced in every phase of development. The sessions during Food Expo will be a huge step in exposing how these blended relations and disciplines need to coexist and can be best utilized to deliver the goods at the highest and most effective levels. I am thrilled to see this alliance with the IFT and the RCA come to life in such a progressive and hands-on manner.”
“Working with RCA to present the product development process ‘live’ at Las Vegas is just one of the ways that Food Expo will be better than ever before in 2004,” Keenan said.
More information on the 2004 IFT Annual Meeting + Food Expo is available on IFT’s Web site at www.ift.org or by calling 312-782-8424. Information about RCA is available on RCA’s Web site at www.culinology.com or by calling 404-252-3663.
Conference addresses product development, includes Culinary Challenge
The 22nd annual Midwest Food Processing Conference, “Adventures in Food Product Development,” held on November 11, 2003, attracted more than 100 attendees. Sponsored by the Wisconsin, Chicago, Iowa, and Minnesota Sections of IFT, the meeting was held a day before the Chicago Section Suppliers’ Night, at the Hotel Sofitel in Rosemont, Ill.
Conference Chair Jan Miller of International Dehydrated Foods, opened the conference, remarking that connections between marketing, processing, and technical product development would be covered.
During the morning session, James Albrecht of The Braes Group discussed marketing and new product connections and stressed the need for a positive business partnership between food science and marketing. Lynn Dornblaser of Global New Products Database & New Product News talked about “The Ideation Connection: New Product Trends.” One example she gave was the current low-carb trend: “It’s here to stay,” she said, “but not everywhere, and not forever. It hardly exists in Europe.” Robert Gravani of Cornell University discussed “The Food Safety Connection: Integrating Food Safety into New Product Development,” and Paul Vilser of Virtual Color spoke on “The Packaging Connection: Virtual Brainstorming Product and Packaging Ideas.”
IFT’s new Executive Vice President Barbara Byrd Keenan spoke about IFT’s priorities and plans for the future at the luncheon, and panelists from universities in Illinois, Iowa, Minnesota, Wisconsin, and South Dakota covered the “University Connection” in the early afternoon session.
Research Chefs Association (RCA) President Steve Schimoler of Sysco spoke about RCA, which has almost 2,000 members consisting of R&D chefs, food scientists and technologists, and students.
The conference closed with attendees tasting products created during the “Culinary Challenge” (see pages 18 and 74). Chefs John Matchuk, Jonathan Crossland, Manuel Montalvo and John DaLoia contributed countless hours organizing and setting up the 2003 MFPC Culinary Challenge, during which chefs and technologists split into teams that spent the day prior to the conference at Chef Solutions in Mt. Prospect, Ill., developing new products.
Visit the MFPC Web site at www.mfpc.org for information on this year’s speakers, recipes for the new products developed during the Culinary Challenge, and details on next year’s conference.
—Gail Wiseman, IFT Field Services Manager
Culinary Challenge teams at work
Four teams—each consisting of a research chef and a food scientist plus a coach—participating in the Culinary Challenge create new products for tasting the following day during the Midwest Food Processors Conference. The “Jade Dragon” team of chef Chris Ghozali of ErdaTek and food scientist Kim Lehman of Innova, a Griffith Laboratories Co., coached by George Tucker of International Dehydrated Foods, created “Thai Curry Peanut Sauce with Rice Wine Sesame Marinated Chicken over Jasmine, Flaxseed Seasoned Rice.” The “Los Banditos Paquitos” team of chef Anne Hildebrandt of T. Hasegawa and food scientist Joy Isaacs of Custom Foods, coached by Christopher Hansen of Quest International, created “Black Bean and Brown Rice Poquitos w/ Chipotle Citrus Sauce.” The “Question Marks” team of chef Mark Ennis of Maple Leaf Farms and food scientist Mark D’Aloia of Culinary Wizard, Inc., coached by John DaLoia of Newly Weds Foods, created “Reduced Fat Carolina Pulled Pork.” And the “TechnoTaste” team of chef Jim Reynolds of Chef Solutions and food scientist Mark Schaefer of Northwestern Foods, coached by Ron Jolicoeur of Innova/Griffith Laboratories, created “Artisan Whole Wheat & Flaxseed Pizza Topped w/ Italian Herb Grilled Chicken & Rosemary Alfredo Sauce.”
February 7 deadline for Congressional Science Fellow applications
IFT seeks a Congressional Science Fellow for 2004–05. The program provides a unique opportunity for a qualified IFT member to work for one year, beginning September 2004, for a member of Congress or a Congressional committee. The Fellow will have the opportunity to share scientific perspectives on food and agricultural issues while learning about the legislative process and policy-making environment.
Qualified applicants must have either a Doctoral degree in food science, food technology, or a related field, or a Master’s degree and five years of postgraduate professional experience; be a member of IFT; and be a citizen of the United States. Federal employees are ineligible. IFT provides a $54,000 stipend and a relocation allowance. Additional financial support from other sources is permitted.
The Fellowship is affiliated with the American Association for the Advancement of Science’s Congressional Science and Engineering Fellowship Program. The deadline is February 7, 2004. Application materials are available on the IFT Web site at www.ift.org/cms/?pid=1000307. For more information, contact Ted Cartwright at 202- 466-5980 or email [email protected].
JFS papers to be posted on-line before printing
Following a directive of the Peer-Reviewed Communications Committee in October, the staff of the Journal of Food Science has instituted new pre-print procedures for publishing articles in the journal.
After papers are accepted, edited, and approved by the authors, they will be immediately published on IFT’s Web site. The Web-posting date will appear on the first page of each paper, and will serve as the publishing date of record. Each section in JFS will be numbered independently, and each paper’s page numbers will be preceded by a three-letter acronym (i.e., FCT999 for Food Chemistry and Toxicology). The printed version of JFS will be published as usual.
Those members who opt for the $50 online-only option for 2004 will thus have access to JFS content up to two months in advance. This is also true for members who choose the $90 online-and-print option, as well as nonmember individual subscribers and IP-access institutional subscribers.
IFT issues statement on mad cow disease
IFT on January 7, 2004, issued a news release entitled “Measures to contain mad cow disease ensure consumer safety.” The text of the release follows:
Safeguards in place and others being implemented by the U.S. Department of Agriculture are ensuring the safety of America’s meat supply, and consumers should not fear unwittingly exposing themselves to mad cow disease. The Institute of Food Technologists is confident that surveillance systems based upon sound scientific evidence will keep the U.S. food supply the safest and most abundant in the world.
“Finding a case of BSE in the United States does not mean the system is broken,” said IFT President Ann Hollingsworth, Ph.D., “It means our system for detection and response works.”
IFT supports the policies USDA has designed to further protect against BSE including banning of all downer cattle from the human food chain, prohibiting air-injection stunning during slaughter, and strengthening the regulation of Specified Risk Materials.
“The USDA’s immediate ban from the human food chain animals that cannot walk should help restore confidence that America’s beef is safe,” said Hollingsworth. “The same can be expected of the confinement and testing of cattle at risk of having nervous-system disease.”
It is important to note that meat from condemned animals has never been permitted for use as human food in this country, she stated.
“There is no scientific basis for testing vast amounts of slaughtered cattle, nor are there laboratory resources for such a system, nor the means to store safely for extended periods all the beef that ultimately is safe,” said Hollingsworth.
IFT also recognizes the effectiveness of the U.S. Food and Drug Administration’s BSE-prevention measures including its investigation of all organizations involved in processing the animal and its co-ordinated effort with state and other officials to halt the distribution of all meat and bone meal from the infected cow.
The United States is the 24th country to diagnose a case of bovine spongiform encephalopathy within its borders.
SECTION & DIVISION PEOPLE
Historically held in LaCrosse, Wis., the annual Midwest Food Processors Conference successfully moved to Rosemont, Ill., in 2002. “Based on evaluations and survey results,” said Dan Best, on of the organizers of this year’s conference, “Adventures in Food Product Development,” which was held in Rosemont on November 11, 2003, “we knew that the content of the conference was consistently rated as outstanding, and while folks enjoyed meeting in LaCrosse, it was not easy for some to get to. Also, the conference last year and again this year was held one day prior to the Chicago Section Suppliers’ Night, and that was very convenient for many attendees.”
Barbara Lee Budin negotiated the contract with the Hotel Sofitel. “The Sofitel is incredibly accommodating, and the food is delicious,” she said. “Even the chefs here for the ‘Culinary Challenge’ commented on the outstanding luncheon.”
The program changes every year. MFPC Chair Jan Miller said, “The goal of MFPC 2003 was to provide an IFT forum for marketing, processing, and technical product development in formulation issues and technology.” Bob Freemore, whose involvement with the conference goes back many years, agreed that the program put together by Program Chair Cozy Helm and her committee achieved that goal. “There are few seminars that combine technical learning experiences with practical application and interaction, for both providers and users of food systems,” he said. “This event provides a forum to meet a broad range of food industry colleagues in a shared food fusion learning experience. MFPC provides real time information and connectedness for the Upper Midwest Region.
“Continuous learning,” he continued, “provides a bridge to ideas and influences not experienced in our offices or at shows. The MFPC has 22 years of experience in providing information and technology to reach a new level of creative and comprehensive, thoughtful food system designs. At this conference, individuals experience the possibilities of ‘what you thought you already knew,’ with food industry colleagues, academic experts, and research chefs—friends and experts who can tell the inside story from angles you don’t often experience.”
This year’s program focused on the marketing connection, the ideation connection, the food safety connection, virtual brainstorming, and the university connection. A highlight of the meeting was the “MFPC Culinary Challenge” (see pp. 18 and 71), which was conceptualized by Best, Helm, and Miller and developed and moderated by Chef John Matchuk of T. Hasegawa and Jonathan Crossland of Illes Seasonings & Flavors. “The chefs and technologists who participated in the challenge were truly pioneers,” Crossland said.
The MFPC benefits from the participation of those who have been involved for many years, along with new volunteers each year. Conference organizers work many hours to obtain sponsorship, set up Web site registration, put together the program, select a venue, negotiate contracts, and so on, and they learn a lot in the process. “Volunteers are critical to the success of the MFPC,” Miller said, “and programs such as MFPC are critical to fulfilling IFT’s goal of providing educational opportunities for its members.” As Barbara Byrd Keenan, IFT’s new Executive Vice President, said in her luncheon speech, “We can’t stop learning every day, because if we do, we’re done.”
—Gail Wiseman, IFT Field Services Manager
Wu and Hazen join Maine faculty
The University of Maine recently appointed Vivian C.H. Wu and Russell A. Hazen Assistant Professor of Food Science and Human Nutrition and Assistant Extension Professor of Food Science, respectively.
Wu received her M.S. and Ph.D. from Kansas State University in May 2002. Her research includes developing and testing microbiological methods to identify foodborne pathogens and spoilage microorganisms, as well as studying the inhibitory effects of natural ingredients such as herbal extracts on pathogens. In addition to her research, Wu will teach undergraduate and graduate courses in food microbiology, food fermentation, and HACCP. Wu is a member of IFT, and in 2003, she won the Food Safety Consortium Poster Competition for her research on detecting Escherichia coli O157:H7 in ground beef.
In May 2001, Hazen earned his Ph.D. in food and nutrition sciences from the University of Maine, where he studied the microbiological quality of individually quick frozen wild blueberries. He also provided technical assistance to the University of Maine Dept. of Industrial Cooperation and worked as an Assistant Research Professor in the university’s Dept. of Food Science and Human Nutrition. In his new position, Hazen will evaluate the effectiveness of different disinfection technologies for use on Maine agricultural commodities.
A member of IFT and the Northeast IFT Section, Hazen received student scholarships from NEIFT in 1999 and 2000 and served as president of IFTSA in 2000–01.
Georgia Tech receives Harwood Grant
Georgia Tech Research Institute (GTRI) recently received a $103,854 Susan Harwood Grant from the Occupational Safety and Health Administration (OSHA) to develop ergonomics training materials for the poultry processing industry.
GTRI will work in conjunction with the National Chicken Council, the National Turkey Federation, and the U.S. Poultry & Egg Association to develop written and video training materials related to the guidelines and the assessment of hazard recognition, evaluation, and control and conduct training sessions for workers at several plant locations.
The grant is named in honor of Susan Harwood, former director of the Office of Risk Assessment in OSHA’s Health Standards Directorate. Harwood, who died in 1996, developed OSHA standards to protect workers exposed to various types of pathogens and chemicals.
Wisconsin welcomes Connelly as Assistant Professor
The Dept. of Food Science at the University of Wisconsin-Madison named Robin K. Connelly Assistant Professor–Food and Bioprocess Engineer. She will teach food engineering courses and a graduate-level course in physical measurement of food systems.
Connelly, a member of IFT, the Society of Rheology, and the American Institute of Chemical Engineers, received her B.S. in agricultural engineering from Michigan State University, and her M.S. and Ph.D. in food science from Rutgers University. She worked as a contract research engineer at Nabisco Brands for two years.
Moraru named Assistant Professor at Cornell
The Dept. of Food Science at Cornell University recently hired Carmen I. Moraru as an Assistant Professor. In addition to teaching dairy foods processing and food engineering, she will study the physical properties of dairy systems and how these properties affect the quality and shelf life of dairy foods.
Moraru previously worked in the dairy industry and in academia, teaching and conducting research in Romania and the United States. Most recently, she worked as an Assistant Research Professor in food engineering at Rutgers University.
Moraru received her B.S. in food technology and her Ph.D. in food engineering and equipment from the University of Galati in Romania.
Crespo family donates $50,000 to Penn State
Silvio and Edith Crespo recently donated $50,000 to Penn State University’s College of Agricultural Sciences. One-half of the donation will establish the Silvio and Edith Crespo Faculty Office in the university’s Food Science Building, and the other half creates the Silvio and Edith Crespo Faculty Award in Chocolate Research to recognize research conducted on chocolate.
Silvio is Vice President–Technical Emeritus of Wilbur Chocolate Co., Lititz, Pa., and is former President and Chairman of the Board of the Pennsylvania Manufacturing Confectioners Association. He worked for the American Institute of Baking, the American Stores Bakery Division, and Hooton Chocolate Co.
Scholle donates $1.5 million to Purdue
The family of the late William R. Scholle, inventor of bag-in-box packaging, has donated $1.5 million to fund an endowed chair in the Dept. of Food Science at Purdue University. In recognition of the gift, Purdue presented the Scholle family with the Distinguished Pinnacle Award, the university’s highest honor.
Scholle first used the bag-in-box packaging to transport battery acid and eventually collaborated with Philip Nelson, former head of the Dept. of Food Science and Past President of IFT, to develop aseptic packaging. This groundbreaking packaging method allows for longer storage and transport of fresh fruits and vegetables and makes it possible for producers to ship out-of-season produce around the world throughout the year.
Scholle, a 1938 graduate of Purdue’s School of Chemical Engineering, started his chemical business in his Chicago home in 1945 and founded Scholle Chemical Co. in Chicago two years later. The company, now called Scholle Corp., is based in Irvine, Calif.
Sathe honored at Florida State
Shridhar K. Sathe has received Florida State University’s 2003 Distinguished Teacher Award and a Named Professorship, the D.K. Salunkhe Professor of Food Science. The Distinguished Teacher Award is the university’s highest award for teaching. Named Professorships honor faculty for their outstanding research, teaching, and service within a specific discipline.
Sathe, a leading researcher in food biochemistry, and his research team have developed methods to detect trace amounts of almonds, cashew nuts, and walnuts to help minimize or eliminate exposure of these nuts to allergic individuals. He has also studied the molecular properties and functionality of food proteins and developed methods to isolate and purify legume proteins.
Sathe received two B.S. degrees in chemistry and food technology and his M.S. in food technology from the University of Bombay, India, and his Ph.D. in nutrition and food science from Utah State University.
Purdue honors food industry professionals
Purdue University recently recognized 11 alumni at its 2003 Outstanding Food Science Award ceremony: Alfred A. Bushway, Professor of Food Sciences at the University of Maine; John N. Butts, Vice President of Research at Land O’Frost; S. John Davies, Chairman of the Board of Enerfab Inc.; Theodore E. Hartung, Associate Vice Chancellor Emeritus at the University of Nebraska-Lincoln; Clayton S. Huber, Professor in the Dept. of Nutrition, Dietetics, and Food Science at Brigham Young University; and John Luck (honored posthumously), who worked for Armour, Glidden, and General Mills Inc.; Peter W. Mauger (honored posthumously), former President of Naas Foods; Kenneth N. May, President and CEO of Holly Farms Poultry Industries Inc.; Darrell G. Medcalf, retired President of Health Comm Inc.; Gale Shemwell Rudolph, Senior Scientist and Director of Food Product Development with USANA Health Sciences Inc.; and Marion P. Williams, Senior Vice President of Technology for Welch’s.
CIA opens wine study center
The Culinary Institute of America (CIA) in October opened the Rudd Center for Professional Wine Studies, a state-of-the-art facility at its Greystone Cellars in St. Helena, Calif., providing students with two new sensory analysis laboratories, access to vineyards and interaction with viticulturists, and instruction by top wine educators. For more information about the program, call 800-888-8750 or visit www.ciaprochef.com.
Antioxidant Vitamins and Health: Cardiovascular Disease, Cancer, Cataracts, and Aging. Claude Fernand Bourgeois. HNB Publishing, 250 W. 78th St., New York, NY 10024. ISBN: 0-9664286-6-8. 2003. 310 pp. $72.00.
Bacillus thuringiensis: A Cornerstone of Modern Agriculture. Matthew Metz, ed. The Haworth Press, 10 Alice St., Binghampton, NY 13904. Call 800-HAWORTH or fax 800-895-0582. ISBN: 1-56022-108-9 hardbound, 1-56022-109-7 softbound. 2003. 242 pp. $89.95 hardbound, $59.95 softbound.Matthew Metz, ed. The Haworth Press, 10 Alice St., Binghampton, NY 13904. Call 800-HAWORTH or fax 800-895-0582. ISBN: 1-56022-108-9 hardbound, 1-56022-109-7 softbound. 2003. 242 pp. $89.95 hardbound, $59.95 softbound.
Dictionary of Food Compounds with CD-ROM: Additives, Flavors, and Ingredients. Shmuel Yannai, ed. CRC Press LLC, 2000 N.W. Corporate Blvd., Boca Raton, FL 33431. Call 800-272-7737 or fax 800-374-3401. ISBN: 1-58488-416-9. 2004. 1763 pp.
Food Emulsions, 4th ed. Stig E. Friberg, Kåre Larsson, and Johan Sjöblom, eds. Marcel Dekker, Inc., 270 Madison Ave., New York, NY 10016. Call 800-228-1160 or fax 845-796-1772. ISBN: 0-8247-4696-1. 2004. 640 pp. $195.00.
Food Quality Assurance Principles and Practices. Inteaz Alli. CRC Press LLC, 2000 N.W. Corporate Blvd., Boca Raton, FL 33431. Call 800-272-7737 or fax 800-374-3401. ISBN: 1-56676-930-2. 2004. 151 pp.
Fundamentals of Food Reaction Technology. Richard Earle and Mary Earle. Leatherhead International Ltd., Randalls Rd., Leatherhead, Surrey, KT22 7RY, UK. ISBN: 1-904007-53-8. 2003. 187 pp. £39.50.
Halal Food Production. Mian N. Riaz and Muhammad M. Chaudry. CRC Press LLC, 2000 N.W. Corporate Blvd., Boca Raton, FL 33431. Call 800-272-7737 or fax 800-374-3401. ISBN: 1-58716-029-3. 2004. 379 pp.
Hog Manure Management, The Environment and Human Health. Tiffany T.Y. Guan and Richard A. Holley. Kluwer Academic/Plenum Publishers, 233 Spring St., New York, NY 10013. ISBN: 0-306-47807-2. 2003. 168 pp. $115.00.
Phenolics in Food and Nutraceuticals. Fereidoon Shahidi and Marian Naczk. CRC Press LLC, 2000 N.W. Corporate Blvd., Boca Raton, FL 33431. Call 800-272-7737 or fax 800-374-3401. ISBN: 1-58716-138-9. 2004. 558 pp.
Scientific Criteria to Ensure Safe Food. National Academies Press, 500 Fifth St., N.W., Washington, D.C. 20055. Call 800-624-6242. ISBN: 0-309-08928-X. 2003. 401 pp. $49.95.
Sustainable Soils: The Place of Organic Matter in Sustaining Soils and Their Productivity. Benjamin Wolf and George H. Snyder. The Haworth Press, 10 Alice St., Binghampton, NY 13904. Call 800-HAWORTH or fax 800-895-0582. ISBN: 1-56022-916-0 hardbound, 1-56022-917-9 softbound. 2003. 352 pp. $69.95 hardbound, $49.95 softbound.
• The news item at the bottom of p. 12 of the November 2003 issue misspelled the name and Web site for Zip-Pak, A Division of ITW, based in Manteno, Ill. The correct Web site is www.zippak.com. We apologize for the error.
online ► www.worldfoodscience.org
Steven L. Serfling, former IFT Director of Marketing and Membership Development, died on November 25, 2003, in a motorcycle accident in a near-Chicago suburb. He was 43.
A graduate of Illinois Wesleyan College, Serfling received his MBA from the University of Chicago in 2000. He joined the IFT staff in August 1997. As Marketing Director, he was a popular and creative individual who was known to his family and associates as a man full of ideas and the ability to carry them out. While at IFT, Serfling reorganized the Marketing Dept. to include Membership and Customer Service, and streamlined procedures to help make department projects and membership concerns more efficient. In 2002, he left IFT to become Executive Director of the American Fence Association, Glen Ellyn, Ill.
Enio Feliciotti, Emeritus Member, died in October 2002, at age 76. He graduated from Boston University with a B.S. (1949) and M.S. (1952) in biology. In 1955, he earned his Ph.D. in food technology from the University of Massachusetts, and also completed the Harvard Business School Advanced Management Program. He worked for more than 25 years for Thomas A. Lipton, Inc. until his retirement in 1988 as Senior Vice President of Research and Development. At that point, he was asked to move to Sharnbrook, England, to become Director of the Colworth House Research Facility, which he did for two years.
In addition to his Lipton management responsibilities, Feliciotti served as an officer or advisory committee member of several national scientific and food industry organizations. He joined IFT in 1952 as a Student Member and worked on a number of national and section committees, often as chair, including Publications, Nominations and Elections, Constitution and By-Laws, and Annual Meeting Program Committees and the Appert Award Jury. In 1977, he was a candidate for President of the Institute. He was named an IFT Fellow in 1975, and at various times he was a member of the Pittsburgh, Chicago, and New York Sections (1966-67 Chair).
Max Milner, Emeritus Member, died on January 16, 2003, eight days short of his 89th birthday. He received his B.Sc. degree in chemistry from the University of Saskatchewan in 1938 and his M.S. and Ph.D. degrees in biochemistry at the University of Minnesota in 1941 and 1945, respectively. Born in Canada, he became a U.S. citizen in 1944.
He spent his early career years as a research chemist for Pillsbury Mills in the development of military rations, later becoming Professor of Milling Industry at Kansas State College. In 1953, while still at Kansas State, he was recruited by the United Nations Food and Agriculture Organization as consultant to the Government of Israel to assist in upgrading its wheat import practices and cereal foods industries. This relationship continued when he served as consultant to the Israel Supply Mission in New York.
He was Senior Food Technologist at UNICEF from 1959 to 1971, supervising projects in such tropical countries as Brazil, India, Indonesia, Nigeria, and Tanzania. From 1971 to 1975, he served as Scientific Secretary and Director of the United Nations Protein-Calorie Advisory Group, an international council of child nutrition specialists. Earlier, he had initiated the nutrition program at the U.S. Agency for International Development in Washington, D.C., and continued to serve AID as a member of its advisory committees. After retirement from the UN, he became Associate Director of the Massachusetts Institute of Technology International Nutrition Program (1975–78), then completed his working career as Executive Officer of the American Society for Nutritional Sciences, Bethesda, Md., retiring from that position in 1984.
An active IFT member since 1951 and chair of several national committees, Milner was elected an IFT Fellow in 1976 and received IFT’s International Award in 1968 and the New York Section’s Distinguished Food Science Award in 1975. He received an Honorary Doctorate from the University of Saskatchewan in 1979 and was a Fellow of the American Association for the Advancement of Science.
Marvin L. Speck, Emeritus Member, died on January 22, 2003, at age 89. He is remembered for his pioneering work with lactic acid bacteria and probiotics, research that led the global research community to define the mechanisms through which these microbes affect health and well-being.
After earning his B.S. and M.S. degrees from the University of Maryland and his Ph.D. in 1940 from Cornell University, all in bacteriology, he worked at the University of Maryland and the National Dairy Research Laboratories for several years. He then joined the faculty of North Carolina State University in 1947 and held appointments in both the food science and microbiology departments. There, he and his colleagues developed Sweet Acidophilus™ milk, using a novel approach to bacterial cell concentration and stabilization, and started a research program to investigate probiotic culture and their influence on intestinal microflora and human health. Speck held a patent on a method of producing corn steep nutrient, and was the initial editor of Compendium of Methods for the Microbiological Examination of Foods, a seminal publication used for years as a required text for food microbiologists. He retired as William Neal Reynolds Distinguished Professor in 1979.
Among his many awards, Speck received the 1959 Borden Award in Dairy Manufacturing from the American Dairy Science Association and the 1967 ADSA Pfizer-Lewis Award in Cheese Research. An active member of IFT since 1964, he served as an IFT Scientific Lecturer and a member of several national committees and award juries. He was elected an IFT Fellow in 1976.
Helen L. Savage, Emeritus Member, died on February 20, 2003, at age 73. She earned her B.S. in home economics education from Iowa State College in 1951 and her M.S. in food and nutrition from the University of Iowa in 1968. She spent her career on the faculty of the University of Iowa, retiring in 1987.
She joined IFT as a Student Member in 1965 and was a member of the Iowa Section, which she served as 1987–88 Chair.
Herbert A. Hollender, Emeritus Member, died on October 10, 2003, in Asheville, N.C., at age 87. A native of Oxford, Wis., Hollender earned his Master’s degree in dairy industry from the University of Illinois in 1941 and his doctorate in dairy industry and biochemistry from the University of Wisconsin in 1948. He then taught five years at Purdue University before joining the Armed Forces Quartermaster Food and Container Institute in Chicago, Ill. In 1963, he transferred to the U.S. Army Natick (Mass.) Laboratories, where he was chief of the Food Technology Div. until he retired in 1980. He was awarded the Army’s Meritorious Civilian Service Award, was elected an IFT Fellow in 1980, and received a certificate of appreciation from the Johnson Space Center for his contributions to the space program. He had been an IFT member since 1956.
Other deaths during 2003
David Almanza, Member since 1997, died in January 2003 at age 35. An employee of QST Ingredients and Packaging, Ontario, Calif., he was also a member of the Southern California Section.
Robert C. Jackson, Emeritus Member, died on January 1, 2003, at age 83. He earned a B.S. in chemical technology from Iowa State College in 1941, then worked in chemical sales and food and pharmaceutical sales for various chemical companies throughout his career. He joined IFT in 1962.
James W. Kirkpatrick, Member since 1976, died on May 9, 2003, aged 83. He was Vice President and General Manager of Manildra Milling Co., Shawnee Mission, Kans. He was also a member of the Kansas City Section.
Frederick W. Knapp, Emeritus Member, died on May 28, 2003, in Salem, Ore., at age 88. He joined IFT as a Student Member in 1954.
Olaf E. Kolari, Emeritus Member, died on April 27, 2003, aged 84. He retired in January 1984 from Armour Research Center, Armour Food Co., Scottsdale, Ariz. He joined IFT in 1965.
Richard K. Lynt, Emeritus Member, died on April 21, 2003, at age 85. He retired in 1985 from the Food and Drug Administration, Washington, D.C. He joined IFT in 1964.
Charles E. McGill, Emeritus Member, died on January 3, 2003, in Wilmette, Ill., at age 81. Formerly employed by Sethness Products Co. as Sales Manager, Caramel Color. He joined IFT in 1963 and was a member of the Chicago Section.
Harold Rothchild, Emeritus Member, died on May 19, 2003, in his early 90s. A retired food chemist, he joined IFT in 1945 and was a member of the Florida Section.
To be listed, death notices must include the date of death and should also include the location of death and the person’s age, if known.