IFT NEWS
NEWS
New name for International Award
The IFT Awards Committee has renamed the International Award the Bor S. Luh International Award.
Luh, who earned his Ph.D. degree in food science and food chemistry from the University of California at Berkeley, served with distinction on the university’s food science faculty. The university’s Dept. of Food Science honored him with the dedication of the Bor S. Luh Food Lab in recognition of his many contributions to the field of food science and technology.
His reputation was well established as a leading researcher in the field of fruit and vegetable processing. He was named Fellow of IFT in 1986.
Luh also had a life-long passion and involvement with United Nations programs designed to develop and implement food processing advances around the world.
Bai Tsian Liu Luh, Luh’s widow, has furnished the IFT Foundation with the funds needed to endow the award in perpetuity. The purpose and criteria for the award remain the same.
Call for nomination for IFT Fellows
The Institute of Food Technologists is seeking nominations for 2005 IFT Fellows. Deadline for receipt of nominations is February 1, 2005.
Fellow is a unique professional distinction conferred on individuals who have been IFT Members for 15 years and are Professional Members at the time of nomination and who have outstanding and extraordinary qualifications and experience. 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. The distinction honors contributions in food science and technology.
For instructions and nomination forms, visit www.ift.org/cms/?pid=1000289 or contact Patti Pagliuco at IFT, 525 W. Van Buren St., Ste. 1000, Chicago, IL 60607 ([email protected]).
Call for nominations for Achievement Awards
The Institute of Food Technologists is seeking nominations for the 2005 Achievement Awards. Deadline for receipt of nominations is December 1, 2004.
For instructions and nomination forms, visit www.ift.org/cms/?pid=1000292 or contact Patti Pagliuco at IFT, 525 W. Van Buren St., Ste. 1000, Chicago, IL 60607 ([email protected]). Not included for this year is the Marcel Loncin Research Prize, which is only given in even-numbered years.
The Nicholas Appert Award ($5,000 furnished by IFT and a medal from the Chicago Section) honors a person for pre-eminence and contributions to the field of food science and technology.
The Babcock Hart Award ($3,000 furnished by International Life Sciences Institute North America and a plaque from IFT) honors an IFT member for contributions to food technology that have improved public health through some aspect of nutrition or more nutritious food.
The Stephen S. Chang Award for Lipid or Flavor Science ($3,000 and a Steuben crystal sculpture sponsored by the Stephen S. Chang Endowment Trust Fund supported by the Taiwan Food Industries) honors an IFT member for contributions to lipid science or flavor science. The contributions can be in any aspect of the science, ranging from basic chemistry to applied technology, but must have had some impact on commercial operations.
The William V. Cruess Award ($3,000 furnished by IFT and a medal from the Northern California Section) honors an IFT member who has achieved excellence in university teaching of food science and technology. This is the only award for which Student Members can serve as nominators.
The Carl R. Fellers Award ($3,000 from the Phi Tau Sigma honorary society and a plaque from IFT) recognizes an individual member of IFT and Phi Tau Sigma who has brought honor and recognition to the profession of food science and technology through a distinguished career in that profession displaying exemplary leadership, service, and communication skills that enhance the effectiveness of all food scientists in serving society.
The Food Technology Industrial Achievement Award (a plaque to the company or organization involved) recognizes and honors the developers of an outstanding development which represents a significant advance in the application of food science and technology to food production and has been successfully applied in actual commercial operation.
The Industrial Scientist Award ($3,000 and a plaque furnished by IFT) honors an IFT-member industrial scientist or team of industrial scientists who have made major technical contributions to the advancement of the food industry. The contributions must have had a significant, measurable impact in areas such as production; development of new products, processes, or packaging systems; improvement of food safety and nutrition; etc.
The Bor S. Luh International Award ($3,000 and a plaque furnished by Bor S. Luh Endowment Fund of the IFT Foundation) honors an IFT member or institution for promoting the international exchange of ideas in food technology and/or successful transfer of food technology to an economically depressed area in a developing or developed nation.
The Samuel Cate Prescott Award ($3,000 and a plaque furnished by IFT) honors an IFT member who has shown outstanding ability in research in some area of food science and technology.
The Bernard L. Oser Food Ingredient Safety Award ($3000 and a plaque furnished by the Bernard L. Oser Endowment Fund of the IFT Foundation) honors an IFT member for his or her contributions to the scientific knowledge of food ingredient safety or leadership in establishing principles for food ingredient safety evaluation or regulation.
The Research and Development Award ($3,000 and a plaque furnished by IFT) honors an IFT member or team of members who has made a recent, significant research and development contribution to the understanding of food science, food technology, or nutrition. The contribution may be basic or applied in nature and must advance science or improve the human condition.
The Myron Solberg Award ($3,000 and a plaque furnished by the Myron Solberg Endowment Fund of the IFT Foundation) honors an IFT member for providing leadership and excellence in the establishment and successful development and continuation of a cooperative organization of two or more of the following: industry, government, or academia.
The Elizabeth Fleming Stier Award ($3,000 and a plaque furnished by IFT) honors an IFT member for pursuit of humanitarian ideals and unselfish dedication that have resulted in significant contributions to the well-being of the food industry, academia, students, or the general public.
The Calvert L. Willey Award for Distinguished Service ($3,000 and a plaque furnished by IFT) honors an IFT member or staff who has provided continuing, meritorious, and imaginative service to IFT.
Call for international competition entries
The George F. Stewart International Research Paper Competition is designed to recognize food science and technology research conducted in countries other than the U.S. The International Div. encourages professionals and students entering the competition to consider global food science and technology issues and the needs of all people worldwide.
The competition is open only to research conducted outside the U.S. and submitted by a primary author who is not a U.S. citizen. At least one author must be a member in good standing of IFT or an IFT Allied Organization. Any papers submitted online will be automatically submitted by IFT to the requested appropriate Division for their review.
The deadline is December 1, 2004. Details are available at www.ift.org. Those without Internet access should contact the IFT Professional Development Dept., 525 W. Van Buren St., Ste 1000, Chicago, IL 60607 (phone 312-782-8424).
Call for New Products & Technologies papers
The New Products & Technologies Committee seeks qualifying papers for presentation at the 2005 IFT Annual Meeting in New Orleans, La., July 16–20. Submissions must be received by February 1, 2005.
This forum seeks commercial developments, not research papers. The developments must be less than two years since commercial introduction, they must be novel and useful, and the presentation must emphasize the technological attributes of the introduction.
In the past, ingredients papers have dominated these sessions, but the committee believes that there are more analytical, process, and packaging developments which would also qualify. The subcommittee will present a plaque for the best oral presentation of an accepted entry.
Guidelines for submission are available at www.ift.org or by calling 312-782-8424. For more information, contact Committee Chair Peter Clark at 708-848-2205 or [email protected].
Call for forum proposals
It is time to start planning for Forum presentations at IFT’s 2005 Annual Meeting.
Forums differ from symposia in that they consist of brief introductory remarks by 3–5 experts from different organizations, followed by discussion and audience participation. This format presents the opportunity to address late-breaking issues. Because of this format, there are several submission deadlines:
Forums submitted by January 14, 2005, can be reviewed and accepted for early scheduling. All forums submitted after that date will be reviewed and accepted based on content and space availability.
Forums submitted before March 1 and accepted will be listed in Food Technology and the IFT Annual Meeting + Food Expo Program and Exhibit Directory.
Forums submitted after March 1 but before May 1 and accepted cannot be listed in the Program and Exhibit Directory but will be listed in Food Technology and on IFT’s Web site, and publicized at the Annual Meeting.
All forums are subject to review and acceptance by the Forums Committee of the Annual Meeting Management Committee.
For guidelines and applications forms for Forum presentations, visit www.ift.org or call 312-782-8424.
Call for videos for 2005 Annual Meeting
Does your company, university, or association have a recent—2003 or later—noncommercial video that you would like shown at the IFT Video Theater during the 2005 IFT Annual Meeting? Every year, an effort is made to show IFT attendees the types of audiovisual materials which are being viewed by students and the public.
Videos must be received no later than December 1, 2004, and will be reviewed before any decision is made to present them in the Video Theater.
For more information, contact Javed Rashid at 504-482-5761 or Jack Losso at 225-578-3883.
BOOKS RECEIVED
Concise Encyclopedia of Bioresource Technology. Ashok Pandey, ed. The Haworth Press.1 ISBN: 1-56022-980-2. 2004. 736 pp. $149.95.
Detecting Foreign Bodies in Food. M. Edwards, ed. CRC Press LLC.2 ISBN: 0-8493-2546-3. 2004. 306 pp.
The Handbook of Multisensory Processes. Gemma Calvert, Charles Spence, and Barry E. Stein, eds. MIT Press.3 ISBN: 0-262-03321-6. 2004. 915 pp.
Illicium, Pimpinella and Foeniculum. Vol. 40 in the Medicinal and Aromatic Plants—Industrial Profiles Series. Manuel Miró Jodral, ed. CRC Press LLC.2 ISBN: 0-415-2246-4. 2004. 232 pp.
Improving the Thermal Processing of Foods. Philip Richardson, ed. CRC Press LLC.2 ISBN: 0-8493-2549-6. 2004. 507 pp.
Lactic Acid Bacteria: Microbiological and Functional Aspects. 3rd ed. Seppo Salminen, Atte von Wright, and Arthur Ouwehand. Marcel Dekker Inc.4 ISBN: 0-8247-5332-1. 2004. 633 pp.
Lexicon for Sensory Attributes Relating to Texture and Appearance. Kathleen P. Rutledge, ed. ASTM International.5 ISBN: 0-8031-3359-6. 2004. $225 North America, $248 elsewhere.
Managing Food Industry Waste. Robert R. Zall. Blackwell Publishing Professional.6 ISBN: 0-8138-0631-3. 2004. 182 pp. $79.99.
The Metabolism and Molecular Physiology of Saccharomyces cerevisiae. 2nd ed. J. Richard Dickinson and Michael Schweizer, eds. CRC Press LLC.2 ISBN: 0-415-29900-4. 2004. 450 pp.
Mushrooms: Cultivation, Nutritional Value, Medicinal Effect, and Environmental Impact. 2nd ed. Shu-Ting Chang and Philip G. Miles. CRC Press LLC.2 ISBN: 0-8493-1043-1. 2004. 451 pp.
Mycotoxins in Food: Detection and Control. N. Magan and M. Olsen, eds. CRC Press LLC.2 ISBN: 0-8493-2557-9. 2004. 471 pp.
Nutritional Ergogenic Aids. IIra Wolinsky and Judy A. Driskell. CRC Press LLC.2 ISBN: 0-8493-1626-X. 2004. 536 pp.
Pioneers in Food Science: Volume 2. John J. Powers, ed.Food & Nutrition Press Inc.7 ISBN: 0-917678-56-7. 2004 158 pp. $30.00.
Postharvest Physiology and Hypobaric Storage of Fresh Produce. S.P. Burg. CABI Publishing.8 ISBN: 0-85199-801-1. 2004. 655 pp.
Poultry Meat Processing and Quality. G.C. Mead, ed. CRC Press LLC.2 ISBN: 0-8493-2548-X. 2004. 388 pp.
Rapeseed and Canola Oil: Production, Processing, Properties and Uses. Frank D. Gunstone, ed. CRC Press LLC.2 ISBN: 0-8493-2364-9. 2004. 222 pp.
Texture in Food Volume 2: Solid Foods. David Kilcast, ed. CRC Press LLC.2 ISBN: 0-8493-2537-4. 2004. 537 pp.
1The Haworth Press, 10 Alice St., Binghampton, NY 13904-1580. Call 800-429-6784 in the U.S. and Canada or 607-722-5857 outside of the U.S. and Canada, or visit www.haworthpressinc.com. 2CRC Press LLC, 2000 N.W. Corporate Blvd., Boca Raton, FL 33431. Call 800-272-7737 in U.S. or 561-994-0555 in Canada, or visit www.crcpress.com. 3MIT Press, 5 Cambridge Center, Cambridge, MA 02142-1493. Call 800-405-1619 or e-mail [email protected], or visit http://mitpress.mit.edu. 4Marcel Dekker Inc., 270 Madison Ave., New York, NY 10016. Call 800-228-1160 or 212-696-9000 for U.S. orders or 845-796-1919 for international orders, or visit www.dekker.com. 5ASTM International, 100 Barr Harbor Dr., W. Conshohocken, PA 19428-2959. Call 610-832-9585, e-mail [email protected], or visit www.astm.org. 6Blackwell Publishing Professional, P.O. Box 570, Ames, IA 50010-0570. Call 800-862-6657 or 515-292-0155, or visit www.blackwellprofessional.com. 7Food & Nutrition Press Inc., 6527 Main St., Trumbull, CT 06611. Call 203-261-9724. 8CABI Publishing, 875 Massachusetts Ave., 7th Floor, Cambridge, MA 02139. Call 617-395-4056 in the U.S. or +44(0)1491 832111, e-mail [email protected], or visit www.cabi-publishing.org.
In Memoriam
Eduardo R. Méndez Jr., Emeritus Member of the Institute of Food Technologists, died in August at age 73.
His ample experience in the pharmaceutical and food industries earned him respect and recognition from both the private and official sectors around the world, especially from the Mexican government, where he was a constant advisor on many technical aspects, including NAFTA issues regarding food and food ingredients and additives.
After earning degrees in chemistry and chemical engineering from the Escuela de Quimica Berzelius in Mexico City and electronic engineering from the National Schools in Los Angeles, Calif., Méndez began his professional career in 1954 as a lab technician with Di-Noc Chemical Arts Inc. Div. of 3M. In 1962, while working at Laboratorios Gutfol S.A., he founded and served as general manager of Fries & Fries International de Mexico S.A. For the next 30 years, he continued to found or serve as a shareholder and partner of many different food ingredient companies, as well as the International Life Sciences Institute de México A.C., which he founded in 1991 and served as its president until 2000, and American Quality Laboratories (Mexico), S.A. de C.V., which he co-founded in 1993.
From 1966 to 2004, Méndez served as a delegate from the Mexican government to the Codex Alimentarius Commission Program on Food Standards. He was the first Latin American to chair the Codex Alimentarius Commission (1987–91), providing leadership and guidance to improve developing countries’ understanding of and participation in Codex.
His foresight about the importance of IFT involvement in Codex was instrumental in IFT’s establishing its Committee on Codex Alimentarius (now the Committee on Global Regulations and Policy), serving as its chair in 1993–95. He was also instrumental in IFT’s being granted status as a non-governmental organization, which gives IFT specific rights and privileges in Codex.
He served as a member of the Food Standards Committee of the International Union of Nutrition Sciences and Executive Committee of the International Union of Food Science and Technology, and he made significant contributions to the work of Codex by representing the Mexican government and IUFoST at Codex meetings.
In addition to his professional achievements, Méndez worked tirelessly with various food-related professional societies, including IFT, to promote and strengthen the role of the food industry in the scientific public policy-making communities. He was a founding member and secretary of the Asociación de Tecnólogos en Alimentos de México (ATAM, Section 26 of IFT) for many years and had accepted to be the next President of ATAM when he passed away. He was also founder of the Phi Tau Sigma chapter in Mexico (1966) and founder and chairman of the Food Industry Standards Committee of the Mexican Ministry of Industry and Commerce (1964–73).
He also served IFT as Councilor, as chair of the International Committee, and as a member of the Finance Committee, Committee on Global Interests, Regional (now Science) Communicators Committee, and other IFT committees. He was elected an IFT Fellow in 1975.
by KAREN BANASIAK
Assistant Editor
[email protected]