At its 2005 Annual Meeting + Food Expo® in July, the Institute of Food Technologists presented achievement awards to 12 individuals, one research program, and one company and recognized 12 newly elected Fellows for their outstanding contributions to food science and technology.

At the recent Annual Meeting in New Orleans, IFT honored 12 newly elected Fellows for their extraordinary contributions to food science and technology, leadership activities and achievements, and service to IFT.Each year, IFT honors outstanding individuals, teams, and organizations for contributions to the profession of food science and technology by presenting awards. Descriptions of the awards can be found at www.ift.org/awardsceremony.

2005 Achievement Awards
Jose Miguel Aguilera, Professor, Universidad Católica de Chile, received the 2005 Research & Development Award for recent, signifi cant research and development contributions to the understanding of food science, food technology, or nutrition.

He has pioneered advances in understanding how food microstructure determines physical, transport, and textural properties of foods and its relationship to processes and products.

Over the years, the topic of food microstructure has become increasingly important as scientists and food engineers have recognized the need for a basic understanding of how molecules are converted into assemblies and later into functional structures that display the product’s attributes (texture, appearance, nutrition, and safety) that satisfy consumers’ expectations. Throughout his 30-year career, Aguilera has presented an integrated approach to this subject that combines microscopy data with physicochemical principles to derive meaningful structure–property relationships.

Since 1995, he has partnered with the Nestlé Research Center to conduct work on food microstructure, including developing methodologies to control the oil uptake of French fries; understanding the mechanisms of fat migration in chocolate; and characterizing food surface properties using fractal and image texture analyses. Key managers of research at Nestlé have confi rmed the signifi cance of this work in the company’s development of processes and products.

Jonathan C. Allen, Professor and Director of Graduate Programs, North Carolina State University, is the recipient of the 2005 Babcock-Hart Award, for contributions to food technology which improve public health through nutrition or more nutritious food.

He has determined the amount of calcium that can be added to bottled water without sensory detection by a majority of consumers, and several water-bottling companies have recently begun to fortify their products with calcium and other minerals and vitamins. His research includes the development of a protein complex that can be used as a delivery vehicle for vitamin D along with calcium in fat-free aqueous beverages.

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His research has suggested that diet has a stronger infl uence on the altered metabolism in diabetics than do the genetic factors of ethnicity that are strongly correlated with incidence of the disease. Allen and a North Carolina Cooperative Extension specialist developed an educational program in the Cherokee Indian population of North Carolina to reduce the incidence and complications of diabetes. He organized a group of scientists, students, and an entrepreneur to develop and produce bakery products that will allow diabetic and at-risk people to better manage blood glucose.

Allen and his students have worked with the Human Milk Bank in Raleigh, N.C., analyzing human milk meant for consumption by infants who have various types of medical needs.

Gustavo V. Barbosa-Cánovas, Professor of Food Engineering, Washington State University, is the recipient of the 2005 Nicholas Appert Award, IFT’s highest honor, which recognizes an individual for preeminence in and contributions to the fi eld of food science and technology.

Barbosa-Cánovas’s contributions to the fi eld of food science and engineering have advanced the knowledge, understanding, and application of various novel food preservation technologies, an endeavor that has resulted in many improved and more-convenient food products.

A trendsetter in the fi eld, often taking an unconventional approach in his work, Barbosa-Cánovas is a respected and successful team developer, whose leadership, creativity, and entrepreneurial drive infuse energy among all he works with and inspires.

He is the director and key organizer of the Center for Nonthermal Processing of Food at Washington State University, where state-of-the-art equipment can process foods by ultra-high pressure, pulsed electric fi elds, oscillating magnetic fi elds, ultrasound, and ultraviolet light. His research programs have become forerunners in exploring the basic principles underlying nonthermal processes; the limitations and possibilities of nonthermal methods of preservation; and the applications of these innovative technologies.

MaryAnne Drake, Associate Professor, North Carolina State University, is the recipient of the 2005 Samuel Cate Prescott Award for outstanding ability in food science research. Recipients of this award must be less than 36 years of age or have received his or her highest degree within the previous 10 years.

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Since receiving her Ph.D. degree in food science in 1996, Drake has conducted research primarily in sensory and instrumental analysis of dairy fl avors.

She was the fi rst researcher to develop defi ned sensory languages for dairy foods and apply the languages for precise communication using multiple panels at diff erent locations; disseminate the developed languages through multiple academic and industrial presentations and workshops and peer-reviewed publications; and subsequently apply the language for use as a powerful analytical research tool for fundamental and applied understanding of fl avor and to gain insights on consumer perception of various fl avors.

In 2002, Drake received funding to use the developed cheese fl avor lexicon to study regional diff erences in Cheddar cheese fl avor development and fl avor and texture diff erences between milled and stirred-curd Cheddar cheeses. In 2003, she received funds to use the dried dairy ingredient fl avor lexicon to establish fl avor variability and stability of skim milk powder. The results from these studies will provide crucial information for processing and marketing in the dairy industry around the world.

C. Patrick Dunne, Senior Research Chemist, U.S. Dept. of Defense, received the 2005 Myron Solberg Award for leadership in the establishment and successful development and continuation of an industry, government, and academia cooperative organization.

Throughout the past two decades, Dunne has been on the frontier of implementing the fi ndings of research on food processing and preservation technologies. His current interest is to provide American troops with an extensive array of combat ration options, but the long-term eff ect of his research has been the improvement of the human condition through safe, abundant, high-quality food.

He led a congressionally mandated eff ort to research and develop innovative nonthermal preservation food processing technologies. In partnership with leading industry and academic institutions, he demonstrated the feasibility of two high-risk, high-payoff technologies: high-pressure preservation (HPP) and pulsed electric fi eld (PEF) processing. Today, successful commercial products (i.e., guacamole, oysters, and processed meats) produced using HPP are available on the market.

Working with NASA, Dunne has arranged for Space Shuttle astronauts to test low-acid yogurts produced by the HPP Dual Use Science and Technology Program. He contributes to the global recognition of the Natick Soldier Center, Natick, Mass., as a center for cutting-edge food processing and packaging technologies development.

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Brian Farkas, Associate Professor, North Carolina State University, is the recipient of the 2005 William V. Cruess Award for excellence in teaching food science and technology.

Farkas has a well-known passion for engineering and teaching. Colleagues, peers, and students admire his gift for making the lessons come alive, as well as his dedication of extra time and eff ort to ensure that each student comes to a good understanding of the material. Holding late-night study sessions is just one example of that willingness of spirit.

Students enjoy Farkas’s non-traditional approach to the classroom experience. He asks thought-provoking questions and emphasizes the practical applications of equations and formulas in order to connect the learning environment with the “real” world. Students also appreciate the aid and advice Farkas off ers them on concerns outside of class.

Farkas is also dedicated to the quality of his department as a whole. He encourages undergraduates to join IFT and get involved in the IFT Student Association.

George J. Flick Jr., University Distinguished Professor at Virginia Tech, received the 2005 Elizabeth Fleming Stier Award for pursuit of humanitarian ideals and unselfi sh dedication resulting in signifi cant contributions to the well-being of the food industry, academia, students, or the general public.

Flick’s Sea Grant Coherent Area projects have led to the establishment of the Virginia Graduate Marine Science Consortium, which includes the four major research and instructional educational institutions in Virginia. He secured funds to establish Agricultural Experiment Stations on the Virginia coast and in Appalachia, which have provided educational and research programs to maintain the economic vitality of these areas. He has worked to strengthen numerous outreach programs, including developing pasteurizing and processing procedures for nearly all the crab meat imported into the United States.

His Commercial Fish and Shellfi sh Technologies program has provided funds to industry, academia, and regulators to address problems aff ecting the seafood industry. His School Food Service Conference, which he formed in the early 1970s as a result of changes to the school lunch program, provided instructions to school foodservice managers on how to comply with federal meal regulations, utilize food commodities, and develop management skills. The U.S. Department of Agriculture has recognized the importance of his outreach programs through several national awards.

The International Soybean Program (INTSOY) is the recipient of the 2005 Bor S. Luh International Award for outstanding eff orts to promote the international exchange of ideas in the fi eld of food technology or whose work has led to such exchange of ideas or better international understanding in this field.

INTSOY, located at the National Soybean Research Laboratory, University of Illinois, was established more than three decades ago with a bold vision: the improvement of human nutrition globally through the use of soybeans. The program includes research (utilization, process, and product development), training (at the university and overseas), and extension (technology transfer, information dissemination, and Web pages). The program extends the theory and practice of soybean processing to its global clientele, enabling them to establish technologies and products appropriate to their specifi c socio-economic circumstances and cultural preferences. With an active network of collaborators in more than 138 countries, INTSOY is recognized worldwide as a center of excellence for soybean processing and utilization.

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Ian C. Munro, President, Cantox Health Sciences International, is the recipient of the 2005 Bernard L. Oser Food Ingredient Safety Award for contributions to the scientifi c knowledge of food ingredient safety or leadership in establishing principles for food ingredient safety evaluation or regulation.

Active in food toxicology for nearly 40 years, Munro has focused on the safety of food ingredients and contaminants. Some of the areas in which he has conducted research are fl avors, heavy metals, biotechnology, nutrients, cancer, pesticides, sweeteners, international standards, packaging materials, and indirect food additives.

For the fi rst 20 years of his career, he served on a variety of food safety boards around the world. He subsequently held the position of Director General of the Food Directorate Health Protection Branch in Canada, was named Director of the Canadian Centre for Toxicology, and co-founded Cantox.

Munro also educates a new generation of food scientists as Professor at the University of Toronto. As scientifi c knowledge and societal needs have brought food safety, risk assessment, and regulation to several important watersheds, Munro has led or participated in shaping their outcome through his research and membership on numerous government and non-government expert panels, advisory committees, and task forces around the world.

Philip E. Nelson, William Scholle Chair in Food Processing, Purdue University, is the 2005 recipient of the Carl R. Fellers Award for service to the fi eld of food science and technology and bringing honor and recognition to the profession.

His early research focused on creating the fi rst viable bulk aseptic system, now being widely used for the storage of not-from-concentrate orange juice. In conjunction with entrepreneur William Scholle, he assisted in the development of a system that resulted in the establishment of a low-cost aseptic bag-inbox system for preserving and transporting foods worldwide at ambient temperatures.

As Department Head, Nelson oversaw the development of a new Food Science Department and has worked tirelessly to increase the number of students studying food science at Purdue. As a result, Purdue has one of the largest undergraduate programs in food science in the United States.

He currently represents food science professional organizations as a member of the Secretary of Agriculture’s National Agricultural Research, Extension, Education, and Economic Advisory Board and was recently selected for the Specialty Crops Committee.

Nelson was IFT President in 2001-02.

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V.N. Mohan Rao, Senior Research Leader, Frito-Lay Inc., is the recipient of the 2005 Industrial Scientist Award for technical contributions to the advancement of the food industry.

Mohan Rao was the prime driver in the development of a process using twin-screw extrusion technology to produce corn-based and other cereal-based pellet products, such as 3D Doritos and Megaphones, which used to be made using a conventional cook-sheeting process. The general process for producing pellets is documented in patents dating back to the 1960s. Building on some of the basic principles outlined in these patents, developing ideas, such as using toasted corn, and manipulating the twin-screw extruder confi guration to mimic a forming extruder, Mohan Rao and his colleagues were able to create a new product that compared favorably with existing products on the market.

Additionally, he developed a process using twin-screw extrusion technology to produce potato-based pellet products such as 3D Ruffl es in North America and 3D Potato and low-cost tapioca pellet products in Asia. It was once thought that potato ingredients could not be used on twin-screw extruders to produce acceptable pellets. Mohan Rao has also helped to develop Twisted Cheetos, a product that required very specialized knowledge of rheological properties of the corn extrudate for die design.

Fereidoon Shahidi, University Research Professor, Memorial University, received the Stephen S. Chang Award for Lipid or Flavor Science for signifi cant contributions to lipid or fl avor science.

Shahidi is recognized around the world for his research on lipids, particularly muscle food lipids, including marine lipids and their oxidation and stabilization. He has shed light on the basic understanding and mechanisms involved in the formation of off -fl avors in meat lipids and vegetable and marine sources of fats and oils. His research on marine oils and characterization of stereochemistry of lipids from fi sh and marine mammals demonstrated the importance of positional distribution of fatty acids in the triacylglycerols in their reactivity in diff erent reactions in the production of modifi ed and structured lipids. More recent research demonstrated the importance of structured and modifi ed lipids, as opposed to their corresponding physical mixtures, in health promotion and disease prevention.

His work has led to the formulation and use of antioxidant mixtures for stabilizing edible oils, including marine oils, some of which are currently in use by industry, particularly seal blubber and fi sh and algal oils. Additionally, his research has led to new developments in lipid and fl avor chemistry and use of nuclear magnetic resonance techniques for evaluation of oxidized food lipids.

Bruce R. Stillings, President, Food & Agriculture Consultants Inc., is the recipient of the 2005 Calvert L. Willey Distinguished Service Award for meritorious and imaginative service to IFT.

For more than 25 years, Stillings has provided service to IFT, serving in numerous leadership positions on more than 20 committees and task forces and as IFT President in 1998–99.

As President, he helped to establish the IFT offi ce in Washington, D.C., which has allowed IFT to improve its eff ectiveness in advocating sound science to decision makers.

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He chaired the IFT/NAS Liaison Committee, which led the eff ort to establish the Food Forum under the auspices of the National Academy of Sciences/Institute of Medicine. Stillings was the fi rst Chair of the Communications Management Committee. He chaired the Food Biotechnology Task Force, which led to the development and publication of IFT’s fi rst Expert Report, Biotechnology and Food; led the development of IFT’s business plan for outside contracts and implemented IFT’s fi rst contract with the Food and Drug Administration to provide expertise on food safety, food processing, and human health; initiated development of IFT guidelines for establishing alliances with other organizations; contributed to the development of IFT’s current Strategic Plan; and chaired the Fundraising Committee for the 12th World Congress of Food Science & Technology.

2005 IFT Fellows
Fellow is a unique professional distinction conferred on individuals with outstanding and extraordinary qualifi cations and experience for their contributions in food science and technology. The Fellow 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. A complete list of Fellows can be found on the IFT Web site at www.ift.org.

Casimir C. Akoh, Distinguished Research Professor, University of Georgia, was honored for his innovative research on fat substitutes and structured lipids that would lead to healthier and functional foods and for his leadership in the fi eld of lipids.

Akoh is an internationally recognized scholar in fat substitutes, such as olestra, and structured lipid research. He has conducted research on the enzymatic modifi cation of lipids, production of structured lipids, and synthesis of fat substitutes. Olestra was approved in 1996 by the FDA for use in savory snacks. Thus, his research represents signifi cant advances in lipid chemistry that industry now utilizes.

He is also well known for his research on fl avor and fragrances. Flavor esters are expensive and diffi cult to isolate; however, Akoh’s work has shown that short-chain fl avor esters used in the food, cosmetic, and pharmaceutical industries can be produced in high yields with lipases as biocatalysts under defi ned conditions.

Additionally, he has designed and produced numerous lipids for mainstream applications and specialty lipids for specifi c patients. These include applications for enteral and parenteral feeding; milk fat substitutes; omega-3-containing structured lipids; infant formulas; sports drinks; margarines and spreads with zero trans fatty acids; coating and confectionery products; functionality in foods; and combating certain diseases such as obesity, cancer, coronary heart disease, and thrombosis.

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Hans P. Blaschek, Professor and Assistant Dean, University of Illinois, was recognized for his support and leadership in the food microbiology and food biotechnology disciplines, especially as they relate to food safety and value-added, bio-based fuels.

Blaschek’s research program has focused on the genetic and physiological manipulation of the solventogenic clostridia for value-added biotechnology application in the fermentation industry.

Recently, his laboratory has been involved in the development of an integrated acetone–butanol–ethanol (ABE) process, which combines the enhanced physiology of the developed microbe with improved downstream bioprocessing for effi cient and cost-eff ective recovery of ABE products. His fi ndings continue to have implications in the bio-based conversion of low-value agricultural by-products derived from corn wet or dry milling into value-added butanol for use as a chemical feedstock or octane booster.

In the area of microbial food safety, Blaschek’s research has focused on the foodborne pathogens Clostridium perfringens, Shigella boydii, and Escherichia coli O157:H7. He has initiated a program that investigates pathogen transmission on minimally processed foods such as produce.

He is Theme Leader of the University of Illinois Institute for Genomic Biology’s research theme “Molecular Bioengineering of Biomass Conversion.” The theme brings together 15 of his fellow faculty members and external scientists interested in various aspects of biomass conversion.

Richard H. Dougherty, Extension Food Science Specialist, Washington State University, was recognized for his research and dedication to educating and supporting the food industry.

As an Extension Specialist, Dougherty works with employees of food processing companies, educating them on the safety and quality of food products and development and growth of viable food businesses. He conducts workshops and conferences, has authored or co-authored numerous papers, and regularly advises clients on these topics and others such as regulatory issues, low-acid and acidifi ed foods processing, HACCP, product development, and food business development. He also has served as Science Advisor to the FDA’s Seattle District and as Food Processing Specialist for Washington Manufacturing Services through a cooperative agreement with the university.

Dougherty has received funding from numerous sources, which have supported his services to the food processing industries to assist in their growth and competitiveness. He has studied and reported on developing and enhancing small food businesses; improved processing of acidifi ed foods; safe handling of meat at farmer’s markets; internalization of Escherichia coli in apples under fi eld and laboratory conditions; and various treatments for assuring safety and quality of fruit juices.

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Richard W. Hartel, Professor, University of Wisconsin, was honored for being an expert on crystallization and phase transitions in foods and a leader in food science education.

He has conducted research on phase transitions in foods, with an emphasis on controlling crystallization of fats, sugars, ice, and salt. For more than 15 years, his research has included the development of methods for characterizing ice crystals in frozen desserts; development of methods for characterizing air cells in frozen desserts; controlling sugar crystallization in foods; understanding bloom formation in chocolates and compound coatings; characterizing lipid crystal microstructures and correlating with physical properties of fats; documenting the penetration of water into sugar glasses; understanding lipid phase behavior; and developing new methodologies for fat fractionation.

Hartel is active in disseminating the results of his research with industry through consulting and conducting technical training sessions.

Another role is as advisor of undergraduate students. He has served as the faculty advisor to the Food Science Club for the past 15 years and has recently taken on the responsibility of assisting students in finding summer work or internships in the food industry.

Ellen Lauber, Scientific Affairs Manager, Atkins Nutritionals Inc., was recognized for her contributions as a scientist and volunteer efforts as a leader in fostering interest in and promoting the field of food science.

Most of Lauber’s work during the past 15 years has involved proprietary research in creating flavors and technology for flavor encapsulation systems. She is also at the forefront of developing intellectual property regarding low-glycemic food products.

As a flavor reaction scientist, she distinguished herself by mastering the art and science necessary to create flavors and flavor bases for savory products, confectionery, and baked goods. She is considered one of a few chemists in the country with this level of expertise and education. In addition, she was instrumental in the development and commercialization of a flavor encapsulation system designed to maintain the quality of flavors for the shelf life of food and beverage dry-mix products.

While Chair of the IFT Constitution & By-Laws Committee, Lauber initiated a new-member orientation and a mentoring program within the committee. Her involvement on task forces within IFT helped to successfully pass an amendment to the IFT Constitution on the Professional Membership criteria.

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Douglas L. Marshall, Professor, Mississippi State University, was honored for his contributions in food microbiology, which focus on novel rapid methods discovery and new product and process developments to improve the quality and safety of foods.

Marshall has studied antibiotic and phage resistance in foodborne pathogens, and he and his assistant invented a dynamic gastrointestinal transit model apparatus to follow pathogen and phage survival after meal consumption. His research on the development of a multi-barrier strategy for minimally processed foods has led to the creation of a shelf-stable custard pie formulation that has been carried by Wal-Mart and regional supermarkets since 1994. Other research that he conducted has improved understanding of how pathogens attach to stainless steel and food surfaces and how their numbers can be controlled.

Additionally, he helped to develop the gradient plate technique to analyze the efficacy of antimicrobial treatments; validated a DNA probe method to detect and quantify marine vibrios that has replaced the standard MPN method formerly used by regulatory agencies; developed an alternative bread preservation method for developing countries; and co-founded Food Safety Institute LLC, an integrated consulting and testing laboratory, of which he is President and Director. He is also considered the foremost expert on the application of sucrose and glycerol fatty acid esters as food antimicrobial agents.

Michael W. Moody, Professor and Head, Dept. of Food Science, Louisiana State University, was honored for his leadership in applied seafood research and delivery of educational outreach programs in production, safety, and quality.

As an extension specialist at the university, Moody pioneered the first seafood technology program to assist the Louisiana food processing industry nearly 30 years ago and introduced technologies to the industry and assisted in adoption of these at their processing facilities.

Through the years, his outreach has broadened nationally through his Seafood HACCP Alliance committee leadership and internationally through USAID partnerships between the United States and Ukraine, Moldova, and some countries in southern Africa. He has been instrumental in establishing sustainable food safety training in these two Eastern European countries and assisting regional universities to develop industry outreach programs. Currently, he is working to establish a low-acid canners Better Process Control School program and other industry training to assist the Eastern European area in international trade.

He has helped the U.S. seafood industry address the many challenges associated with regulatory compliance, technology innovation, processing adaptation, food safety, crisis response, food security, and overall industry education. His research has focused on processing, biochemistry, microbiology, and waste management of Gulf Coast seafood.

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Nancy E. Nagle, Director of Product Development, Wal-Mart Stores Inc., was recognized for her initiative, experience, and expertise in product development and food safety.

For 25 years, Nagle has worked in product development. While at Dole Food Co., she was instrumental in developing and bringing packaged salads, a new product category in the early 1990s, to the market. She also directed the development of a line of 16 juices and drinks for the single-serve foodservice and vending businesses. Additionally, she helped develop Good Agricultural Practices for the produce industry.

A scientific advisory team she co-chaired in 1997 developed the International Fresh-cut Produce Association/Western Growers document, Voluntary Food Safety Guidelines for Fresh Produce. This document served as a basis for the subsequent document, FDA Guide to Minimize Microbial Food Safety Hazards for Fresh Fruit and Vegetables, which was published in 1998. She served on the National Advisory Committee for Microbiological Criteria for Foods during the time when these documents were being developed and implemented.

Nagle has also been actively involved in the development of food safety programs for the fresh produce industry through her efforts as a consultant to the produce industry and while working for the California Strawberry Commission.

V.N. Mohan Rao, Senior Research Consultant, Frito-Lay Inc., was honored for his significant advances in and contributions to the field of food engineering.

Please see the “Achievement Award Winners” section for information about Mohan Rao.

Barbara A. Rasco, Professor, Washington State University, was honored for her contributions to the food science fi eld by integrating it with education, technology, and law.

An internationally recognized scientist and lawyer, Rasco has applied fundamental principles to solving problems facing food security issues and the production of safe, high-quality food products through the combination of her expertise in technology and law.

Her research has fostered economic viability of regional aquatic food processing and aquaculture operations through product diversifi cation and enhanced utilization.

She has drafted food safety statutes for West Coast tribes, drafted food safety regulations and model statutes for the government of Primorskii Krai, an Eastern Russian province, and provided recommendations on food safety regulations and programs for governmental and private entities in Europe and Asia.

Her research in aquatic food has been instrumental in improving the marketability and food safety of value-added products around the world. She has used or helped develop several processing techniques to achieve this, including dielectric pasteurization to produce high-quality sturgeon and salmon caviars; FTIR techniques to detect cell injury for pathogens; and spectroscopic techniques with computational models to detect, diff erentiate, and quantify bacteria in real and model food systems.

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Fereidoon Shahidi, University Research Professor, Memorial University, was recognized for his research in lipid chemistry and its signifi cance in improving the quality of lipid-containing foods.

Please see the “Achievement Award Winners” section for information about Shahidi.

Donn R. Ward, Professor and Interim Head, Dept. of Food Science, North Carolina State University, was recognized for his contributions to the food science profession and seafood processing industry through the development and implementation of educational programs focused on seafood safety and quality.

Throughout most of his career, Ward’s focus has been directed to the needs of the seafood processing industry. He has made numerous contributions to food safety education, including two substantial ones: he helped pasteurized crabmeat processors understand the concept of process lethality and developed standardized thermal processes currently used by the industry, and he and other members of the Seafood HACCP Alliance pioneered the development of the HACCP Training Curriculum and initiated industry and regulatory training programs required by the mandatory HACCP rules for the seafood industry. To date, more than 15,000 individuals around the world have been trained and certifi ed through the HACCP program.

Some of his other projects include developing and implementing an educational training program for produce growers and packers in the southeastern United States. In addition, this initiative has created a variety of support materials—in both English and Spanish—that facilitate training and provide focused information on the specifi c concerns of certain produce crops.

Bone-Enhancing Ingredient Wins Industrial Achievement Award
Snow Brand Milk Products Co. Ltd. is the recipient of the 2005 Food Technology Industrial Achievement Award for its Milk Basic Protein™ (MBP). The award honors the developers of an outstanding food process or product which represents a signifi cant advancement in the application of food science and technology to food production.

MBP is a mixture of natural proteins that are present in trace amounts in bovine and human milk. A 10-year study conducted by this company has determined that MBP balances bone metabolism by stimulating proliferation of bone-forming osteoblastic cells while suppressing excessive activity in bone-destroying osteoclastic cells. Researchers also observed an increase in bone mineral density among subjects who ingested MBP orally.

Since the launch of the fi rst MBP-containing product in 2001, MBP has been applied in a wide variety of domestically produced Japanese products, including processed cheese, skim milk, milk beverages, and yogurt.

The Japanese Ministry of Health, Labour, and Welfare has approved the company’s beverage, Mainichi Hone Kea MBP, as Food for Specifi ed Health Use, allowing the label to state “This product contains MBP that has an effect to increase bone mineral density.” MBP is owned by Snow Brand Milk Products Co. Ltd. in the United States.

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Call for Nominations for 2006 Achievement Awards & IFT Fellows
The Institute of Food Technologists is seeking nominations for the 2006 Achievement Awards and the 2006 IFT Fellows. Deadline for receipt of nominations for the Achievement Awards is December 1, 2005. Deadline for receipt of nominations for the IFT Fellows is February 1, 2006.

The Achievement Awards recognize excellence in a variety of areas, including teaching, public health, lipid or fl avor science, food ingredient safety, industrial developments, and others.

Fellow is a unique professional distinction conferred on individuals who have been IFT members for at least 15 years and are professional members at the time of nomination and who have outstanding and extraordinary qualifi cations 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, leadership in the profession, and service to IFT.

In addition, IFT will award the Marcel Loncin Research Prize in 2006. The prize, given only in even-numbered years, was fi rst awarded in 1994. It honors and provides research funding for an IFT-member or nonmember scientist or engineer conducting basic chemistry/ physics/engineering research applied to food processing and improvement of food quality. Prize money is to be used by the recipient in directing and carrying out a proposed research project, and to allow a successful scientist to help a young scientist(s) to also become successful. Deadline for receipt of nominations for the prize is December 1, 2005.

For instructions and nomination forms, visit www.ift.org/cms/?pid=1000143 or contact Patti Pagliuco (e-mail: [email protected]) at IFT, 525 W. Van Buren St., Ste. 1000, Chicago, IL 60607.

by Karen Banasiak, Assistant Editor • [email protected]