IFT WORLD
Are you in the mix?
The IFT Annual Meeting + Food Expo® is the global forum for food scientists, food technologists, and food industry professionals seeking sound science, where you will find new products and suppliers, networking, and technical education all in one place. Join us in Orlando, Fla., June 24-28, for plenty of exciting events.
• Food Technology Magazine Presents Food Industry Trends & Innovations Panel. Join A. Elizabeth Sloan, Contributing Editor, Food Technology, as she moderates a panel of trend experts who will discuss topical issues such as general consumer eating trends and behaviors, health and nutrition, restaurants, international factors, new products, and culinary trends.
• Alton Brown Live. The popular host of the Food Network’s shows "Good Eats" and "Iron Chef America" serves up a buffet of information about food science, history, and applications at the Keynote Session.
• Point Counter Point: Where Science Meets Funding. Representatives from government and research agencies will answer research and funding questions at this first-ever event focused on identifying and increasing federal funding sources for food science.
• Pre-Annual Meeting Programs. IFT’s Knowledge and Learning Center is offering seven programs that cover a wide variety of food science and technology, nutrition, and product development on June 23-24.
• Special Interest Pavilions. Four pavilions will showcase important and emerging industry trends in the areas of organic food ingredients, healthy food ingredients, food safety and quality, and international.
Visit www.ift.org/amfe for information about these events and plenty more.
IFT members win AMSA awards
Several IFT members recently won awards from the American Meat Science Association.
Jeffrey W. Savell, Professor, E.M. "Manny" Rosenthal Chair, and Leader of the Meat Science Section in the Dept. of Animal Science at Texas A&M University, won the Signal Service Award for his service and contributions to the meat industry. Robert G. Cassens, Professor Emeritus at the University of Wisconsin, won the International Award for his contributions to meat science and technology and for promoting international activities in the field.
Forrest D. Dryden, Vice President of Research and Development, Hormel Foods Corp., received the Distinguished Extension–Industry Service Award for his achievement in meat science extension and service to the industry.
Andrew L. Milkowski from Oscar Mayer Foods won the Meat Processing Award to recognize his ability as a researcher in meat processing.
Carol L. Lorenzen, Assistant Professor of Food Science at University of Missouri, and Collette Schultz Kaster, Vice President for Food Safety and Technical Services, Premium Standard Farms, received the Distinguished Achievement Award for demonstrating scientific skills in muscle foods research and technology that contribute to the animal products industry.
Shetty receives Jefferson Science Fellowship
The U.S. Dept. of State has named Kalidas Shetty, Associate Professor of Food Science, University of Massachusetts, as one of five academicians for the new Jefferson Science Fellowship (JSF). The JSF program is a three-year pilot program that will place leading scientific scholars in a position to assist in the formulation and implementation of U.S. foreign policy. It will address the expanding role of science, technology, and engineering in 21st-century foreign policy and allow the Dept. of State to draw on the strengths of the U.S. science enterprise.
Shetty will serve a one-year term as a scientific advisor and will then return to the University of Massachusetts.
The program is administered by the National Academies of Sciences and supported through a partnership between American philanthropic foundations (the MacArthur Foundation and the Carnegie Corporation); the U.S. science, technology, and engineering academic community; scientific societies; and the Dept. of State. The Fellowship recognizes the contributions of science, technology, and engineering as critical elements in reaching comprehensive policy conclusions.
For more information on the JSF program, visit www7.nationalacademies.org/fellowships/Jefferson_Science_Fellows.html.
Kopecky wins Riester-Davis Award
The IFT Food Packaging Division recently awarded Stanley J. Kopecky the 2005 Riester-Davis Award, which recognizes lifetime achievement in food packaging technology.
Kopecky, a Professional Member of IFT, is Senior Packaging Innovation Project Manager at Wm. Wrigley Jr. Co., Chicago, Ill. Before joining Wrigley 15 years ago, he worked in R&D and Operations at Kraft Foods Inc., Northfield, Ill. He has helped to develop many innovative food packages for several products, including Kraft’s Wrapples Carmel Apples and individually sliced Velveeta Cheese and Wrigley’s Eclipse pellet gum, Orbit tab gum, Eclipse Flash Strips, and Eclipse mints.
The Riester-Davis Award, established in 1986, memorializes Don Riester of American Can Co. and the Food and Drug Administration and Rees Davis of Continental Can and FDA. Both helped found the IFT Food Packaging Division.
IFT Alamo Section awards scholarships
At an annual fundraiser golf event, the IFT Alamo Section recently awarded $5,000 in scholarships to students studying food science or culinary arts. The winners are Rebecca Warminski, Texas Tech ($1,000); Micah Purcella, Texas Tech ($1,000); Suzanne Franklin, Texas A&M University ($1,000); Kerri Schneider, Texas A&M University ($1,000); Michele Surles, St. Phillips ($500); and Roxana Garcia, St. Phillips ($500).
Members of the section would like to thank the following companies that sponsored the event and helped make the scholarships possible: Astaris, Bakemark, Bolner’s Fiesta Products, Brenntag, C.H. Guenther and Son, Correct Weigh Scales, Coca-Cola, David Michael Flavors, Ecolab, Food Safety Net, G&K Services, Givaudan Flavors, H.E.B., International Flavors & Fragrances, Innova Flavors, Johnson Diversey, Kerry Specialty Ingredients, Matera Paper, Multisorb Technologies, Nalco, Newlyweds Foods, Opus, Pied Piper Pest Control, Quanta Labs, and Sterling Foods.
In Memoriam
Nell I. Mondy was elected a Fellow of IFT in 1985 and won the Elizabeth Fleming Stier Award in 1997. A Professor Emerita of Nutritional Sciences at Cornell University, she conducted research on the potato and was considered an international expert on the food. She is the namesake of the Nell I. Mondy Laboratory of Human Performance at Cornell University and the Nell I. Mondy Organic Chemistry Laboratory at Ouachita Baptist University.
Harold W. Schultz was IFT Past President (1961–62). A charter member of the organization, he was elected a Fellow of IFT in 1970 and won the Nicholas Appert Award in 1965. He most recently was Professor Emeritus at Oregon State University, and prior to that he worked in industry and academia.
Ira I. Somers was elected a Fellow of IFT in 1970. He began his career with the National Canners Association, later becoming Director of the NCA’s Research Laboratories. He was also Executive Vice President of the National Food Processors Association. Active in Codex Alimentarius, he worked as an industry advisor on processed fruits and vegetables, fruit juices, fish, and hygiene.
Virgil O. Wodicka was elected a Fellow of IFT in 1975. Throughout his professional career, he was Director of the Food Division, Food and Container Institute of the U.S. Army; Vice President of Hunt-Wesson Foods; and Director of the Bureau of Foods, Food and Drug Administration.