IFT NEWS

IFT members offered discount on online management courses
IFT has partnered with Cornell University and eCornell to offer online courses in management to all IFT members at a substantial discount. The two-week courses use the same content as that in classes held at the university and require just a few hours per week to complete. Students interact with instructors and classmates via discussion boards, e-mail, and live chat. The following courses can be taken individually or as part of a certification program:
• Improving Personal and Workgroup Productivity. This course explores how to plan, prepare, and facilitate team meetings to ensure active participation and achieve high-quality outcomes.

• The Power of Managing Your Time and Personal Priorities.This course helps students become more focused and productive by analyzing their timewasters, learning to prioritize and focus on what matters, and managing paperwork and e-mail more successfully.

• Managing People Issues to Stay Focused on Priorities.This course helps students to streamline their workday to manage interruptions while maintaining good working relationships, communicate to enhance productivity, and create an action plan for managing multiple priorities.

For more information, visit www.myift.org.

IFT part of nonprofit journals group
IFT and 16 other nonprofit scientific societies and associations have formed the Nonprofit Journals Group to help alert libraries of the valuable nature of nonprofit scientific journals such as Journal of Food Science, Food Technology, Journal of Food Science Education, and Comprehensive Reviews in Food Science and Food Safety.

Many nonprofit scientific societies and associations lack the financial resources to compete with commercial publishers’ marketing efforts. This new alliance will allow nonprofit scientific publishers to share the cost by developing a directory, available in online and print versions, that details the journals available.

The directory is available online at group’s Web site at www.nonprofitjournals.org. Print copies can be obtained by e-mailing [email protected].

JFS chosen as high-priority serial
The Library of Congress recently designated Journal of Food Science as a “high priority serial” for inclusion in the Library’s Congressional Research Service, Law Library, and Newspaper and Current Periodicals Reading Room to satisfy the research and information needs of the U.S. Congress.

JFS is one of 300 publications covering vast subject areas to receive this designation. As an essential information and research resource, JFS will be made available within 24 hours of receipt at the Library of Congress; materials that have not received the “high priority serial” designation are usually processed for several weeks before they are available to users. Some of the other publications chosen include Harvard Law Review, Fortune, World Politics, and Astrophysical Journal.

IFT award winners and Fellows to be honored at Awards Banquet
IFT will honor the winners of this year’s IFT Achievement Awards and newly elected Fellows at a new Awards Banquet at this year’s IFT Annual Meeting + FOOD EXPO®. Hosted by IFT President Ann Hollingsworth, the banquet will be held on Tuesday, July 13,from 6:45 p.m. to 10:30 p.m. at the Las Vegas Hilton Hotel. For information on attending and purchasing tickets for this event, call 312-782-8424 or e-mail [email protected].

The following individuals will be honored. Full details about their achievements will be published in the September issue of Food Technology.

Achievement Award Winners
Sheryl Barringer, Associate Professor, Dept. of Food Science, Ohio State University, Columbus, will receive the 2004 Samuel Cate Prescott Award, which is presented to an IFT member who is less than 36 years of age or will receive his or her highest degree within the previous 10 years and has demonstrated outstanding ability in food science research.

Larry Beuchat, Distinguished Research Professor, Center for Food Safety and Dept. of Food Science and Technology, University of Georgia, Griffin, will receive the 2004 Nicholas Appert Award, IFT’s highest honor, which recognizes an individual for preeminence in and contributions to the field of food technology.

Andrew G. Ebert, Senior Vice President, The Kellen Co., Atlanta, Ga., will receive the 2004 Bernard L. Oser Food Ingredient Safety Award, which honors a member for contributions to the scientific knowledge of food ingredient safety or for leadership in establishing principles for food ingredient safety evaluation or regulation.

Richard Hartel, Professor, Dept. of Food Science, University of Wisconsin, Madison, will receive the 2004 Research & Development Award, which recognizes a member who has made a recent, significant research and development contribution to the understanding of food science, food technology, or nutrition.

Herbert O. Hultin, Professor, Dept. of Food Science, University of Massachusetts, Gloucester, will receive the Stephen S. Chang Award for Lipid or Flavor Science, which recognizes a member who has made significant contributions to lipid or flavor science.

Wayne T. Iwaoka, Graduate Chair of Food Science and faculty member, College of Tropical Agriculture and Human Resources, University of Hawaii, Honolulu, will receive the 2004 William V. Cruess Award, which honors a member who has achieved excellence in teaching food science and technology.

Dietrich Knorr, Professor and Head, Dept. of Food Biotechnology and Food Process Engineering, Berlin University of Technology, Berlin, Germany, will receive the 2004 Marcel Loncin Research Prize. The prize honors and provides research funding to a scientist or engineer conducting basic chemistry, physics, or engineering research applied to food processing and improvement of food quality.

Gilbert A. Leveille, Vice President, Technology, Cargill Inc., Wayzata, Minn., will receive the 2004 Industrial Scientist Award, which honors an IFT-member industrial scientist who has made a major technical contribution to the advancement of the food industry.

Charles Manley, Vice President of Science and Technology, Takasago International Corp. (USA), Rockleigh, N.J., will receive the 2004 Calvert L. Willey Award in recognition of his meritorious and imaginative service to IFT.

W. Steven Otwell, Professor, Aquatic Food Products Lab, University of Florida, Gainesville, will receive the 2004 Myron Solberg Award, which honors an IFT member for providing leadership in the establishment and successful development and continuation of industry, government, and academia cooperative organization.

Barbara Rasco, Associate Professor, Dept. of Food Science and Human Nutrition, Washington State University, Pullman, will receive the 2004 Elizabeth Fleming Stier Award, which honors an IFT member for pursuit of humanitarian ideals and unselfish dedication that has resulted in significant contributions to the well-being of the food industry, academia, students, or the general public.

Barbara Schneeman, Director of the Center for Food Safety and Applied Nutrition’s Office of Nutritional Products, Labeling, and Dietary Supplements, Food and Drug Administration, Washington, D.C., will receive the Carl R. Fellers Award, which honors a member of IFT and Phi Tau Sigma who has served and brought honor and recognition to the profession of food science and technology.

Soliman Shenouda, Director, Kraft Foods International Latin America Program, Kraft Foods Inc. (retired), Tarrytown, N.Y., will receive the 2004 International Award, which is given to promote better international understanding of food science and the practical transfer of technology to a developing nation or to an economically depressed area in a developed nation.

Tetra Pak, Lund, Sweden, will receive the 2004 Food Technology Industrial Achievement Award for its Tetra Recart™ retortable carton packaging system. The award honors the developers of an outstanding food process or product which represents a significant advancement in the application of food science and technology to food production and which has been successfully applied in actual commercial operation for at least six months but no more than seven years.

Bruce Watkins, Professor and University Scholar, and Director of the Center for Enhancing Foods to Protect Health, Purdue University, West Lafayette, Ind., will receive the 2004 Babcock-Hart Award, which honors an IFT member for improving public health through nutrition research.

IFT Fellows
James N. BeMiller, Professor, Dept. of Food Science, Purdue University, West Lafayette, Ind., will be honored for his contributions to scientific discovery in the area of carbohydrates,and for his dedication in training future food science professionals.

Maribeth S. Cousin, Professor, Dept. of Food Science, Purdue University, West Lafayette, Ind., will be recognized for her work as a leading food microbiologist/mycologist and her dedication to teaching students and leading workshops for food industry professionals.

Stephanie Doores, Associate Professor, Dept. of Food Science, Penn State University, University Park, will be recognized for her research in the area of food microbiology and for the tireless effort she has devoted to the teaching of food science and her capacity to understand and sympathize with students.

Dean Duxbury, Director of Professional Development (retired), Institute of Food Technologists, Chicago, Ill., will be honored for his contributions to the development of food sterilization techniques and packaging concepts and his significant leadership and service to IFT.

Lewis Franklin (Frank) Flora, National Program Leader, Product Quality/Utilization, U.S. Dept. of Agriculture, Agricultural Research Service, Beltsville, Md., will be recognized for his outstanding national leadership to the U.S. federal government and in industry. In addition, he was commended for his outstanding service to IFT.

Russell S. Flowers, Jr., Chief Executive Officer and President, Silliker Inc., Homewood, Ill., will be honored for pioneering contributions to food testing as well as the safety of our global food supply.

Susan L. Hefle, Associate Professor, Dept. of Food Science and Technology, University of Nebraska, Lincoln, will be recognized for her research and food industry outreach in the area of food allergies through her successful direction of the Food Allergy Research and Resource Program.

Leslie J. Herzog, Principal Food Scientist, Unilever Bestfoods, North America, Englewood Cliffs, N.J., will be recognized for his initiative, experience, and expertise as a product developer and his leadership and service to IFT.

Dallas G. Hoover, Professor, Dept. of Animal and Food Science, University of Delaware, Newark, will be honored for his pioneering research in the area of high-pressure processing, dedication to his students through teaching and mentoring, and sustained service to IFT.

Yen-Con Hung, Professor and Research/Extension/Instruction Coordinator, Dept. of Food Science and Technology, University of Georgia, Griffin, will be recognized for his work in applying the fundamentals of engineering science to biomaterials to ensure quality and safety of food products.

Lucy Sun Hwang, Professor, Graduate Institute of Food Science and Technology, National Taiwan University, Taipei, will be honored as a leading food science researcher in Asia and for her dedication as a university educator.

Howard R. Moskowitz, Principal, Market Research, Moskowitz Jacobs Inc., White Plains, N.Y., will be recognized for his contributions to applied sensory analysis through research on the regularity of human response to foods and application of this research to the business world.

Shuryo Nakai, Professor Emeritus, Faculty of Agricultural Sciences, University of British Columbia, Vancouver, B.C., Canada, will be honored for his innovative research on the molecular structure of food proteins and their structure–function relationships in food systems.

Barbara J. Petersen, Practice Director, Principal, Exponent Inc., Bethesda, Md., will be honored for being an internationally recognized expert in food safety risk assessment and for her entrepreneurial spirit.

Ralph L. Price, Associate Professor, Dept. of Nutritional Sciences, University of Arizona, Tucson, will be recognized for his significant contributions to the area of thermal food processing and food toxicology and for providing exceptional undergraduate education to his students.

Shridhar K. Sathe, Professor, Dept. of Nutrition, Food, and Exercise Sciences, Florida State University, Tallahassee, Fla., will be honored for his research on the biochemistry of food proteins, particularly proteins in seeds, dedication to his students, and service to IFT.

Joseph G. Sebranek, Professor, Dept. of Food Science, Iowa State University, Ames, will be recognized for his more than 30 years of work as a researcher in the field of meat science and professor and mentor of students.

Shelly J. Schmidt, Professor and Associate Head, Dept. of Food Science and Human Nutrition, University of Illinois, Urbana, will be recognized for her extraordinary contributions to the advancement of education at the university, her research in the area of food chemistry, and her active service to IFT.

by KAREN BANASIAK
Assistant Editor
[email protected]