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Publishing arrangement set
IFT is partnering with Blackwell Publishing to provide enhanced publishing services for the Journal of Food Science and two IFT Web-based scientific journals. This partnership will ensure greater usability for IFT members and the worldwide readership of IFT’s scientific journals.
"The greatly expanded and enhanced electronic availability of all of IFT’s peer-reviewed journals will be a benefit to scientists around the world," said Daryl B. Lund, JFS Editor-in-Chief. "We see IFT’s Journal of Food Science, Journal of Food Science Education, and Comprehensive Reviews in Food Science and Food Safety all growing stronger with Blackwell’s expertise in publishing services."
This new relationship builds upon the success of IFT Press, a publishing collaboration between IFT and Blackwell since 2001. IFT Press books have served as essential textbooks for academic programs and as primary resource handbooks for food scientists and related agriculture professionals worldwide.
Visit www.ift.org and click on "Publications" for information about Journal of Food Science and other IFT scientific journals and the IFT Press book series.
Expand Your Knowledge at Annual Meeting + Food Expo
The 2006 IFT Annual Meeting + Food Expo® is approaching fast, and the time to register is now. You will not want to miss these and many other exciting events and opportunities to network with colleagues and learn about the latest ingredients, services, and technologies. This year’s event is June 24–28 in Orlando, Fla.
• Scientific Technical Program. The Program includes 100 sessions and more than 1,700 presentations, including Division-developed symposia, oral and poster presentations, themed technical sessions, and new products and technologies programming. The themes for this year are bioterrorism and food defense, functional foods, globalization, and food allergens. Visit the Online Planner for details about the sessions and presentations, or search for specific sessions to create your own customized meeting itinerary.
• New Products & Technologies Program. This includes four sessions and 40 presentations in which companies will present cutting-edge information on newly commercialized technologies. An Emerging Ingredients Showcase has been designed especially for this year’s Annual Meeting + Food Expo. Attendees will be able to interact with 10 presenters at table-top poster displays.
• Unopposed Expo Hours. No scientific sessions are scheduled between 12:00 and 2:30 pm each day so attendees can visit the Food Expo without missing technical sessions. Meet with suppliers who will be on hand to discuss their new products and demonstrate new technologies and applications at the Food Expo.
• Awards Ceremony and Reception. IFT will honor the winners of this year’s IFT Achievement Awards and newly elected Fellows at a special Awards Ceremony on Saturday, June 24, from 5:30 to 6:45 pm. IFT President Margaret Lawson will recap IFT’s activities over the past year and introduce the incoming IFT President and President-Elect. The Networking Reception will follow the ceremony.
• Fun Run ’06. The Fun Run is presented by the IFT Student Association and helps to raise money for the IFT Foundation. Run or jog the 5K course or walk one mile. Participants will receive an official t-shirt, and plaques will be awarded to the 1st-, 2nd-, and 3rd-place men’s and women’s 5K finishers. One round-trip airline ticket will also be awarded to the top fundraiser for the event.
• IFT Employment Bureau. Looking for a job? Have a job to fill? Register to attend the IFT Employment Bureau. Job seekers can post resumes, search job postings, apply for interviews, and have appointments pre-scheduled before the meeting dates. Employers can post job ads, review resumes, contact qualified applicants, and set up appointments prior to the meeting. Confidential interviews will be conducted during the meeting onsite at the Employment Bureau.
Visit www.ift.org/amfe and see this issue of Food Technology for the most up-to-date information about these events and plenty more.
IFT and USDA sponsor conference
IFT and the U.S. Dept. of Agriculture’s Cooperative State Research, Education, and Extension Service are co-sponsoring the first International Food Nanotechnology Conference on June 28–29 following IFT’s Annual Meeting + Food Expo in Orlando, Fla.
The conference will provide an opportunity for IFT members to learn what other disciplines are doing in nanotechnology that affect food science. Topics of discussion include improving food safety, biosecurity, and product traceability; better nutrient delivery mechanisms in foods; education and broad societal issues; nanomaterials to enhance packaging performance; and nanotechnology for improving food processing.
This is an excellent forum for those interested in or currently engaged in nanotechnology to network with colleagues and the international scientific community and will be of interest to several IFT Divisions, including Food Chemistry, Food Engineering, Food Microbiology, Food Packaging, Nonthermal Processing, Nutraceuticals and Functional Foods, and Toxicology and Safety Evaluation.
For information, contact Hongda Chen at 202-401-6497 or [email protected] or Theodor Cartwright at 202-466-5980 or [email protected].
MSU establishes Brody fund
Michigan State University recently established an endowment fund, the Aaron L. and Carolyn Brody Fund, for the advancement of continuing food packaging research and education in the MSU School of Packaging.
Initial money for the fund was donated by family, friends, and professional colleagues and from MSU in honor of Aaron Brody’s birthday. The fund will support food packaging students and their studies at the university.
King named Distinguished Professor
Jerry King has been named the Ansel and Virginia Condray Distinguished Professor of Chemical Engineering at the University of Arkansas. In addition to this position, he will also serve as an adjunct professor in the Dept. of Food Science at Bumpers College of the Agricultural, Food, and Life Sciences.
King recently served as a program manager and research scientist in the Supercritical Fluid Facility at the Los Alamos National Laboratory, Los Alamos, N.M. He is a Professional Member of IFT.
Rachman named FPA director
The Food Products Association recently named Nancy Rachman Senior Director of Safety Evaluation and Scientific Affairs. She will focus on scientific, regulatory, and public policy developments associated with chemical issues and food safety.
Rachman, a Professional Member of IFT, has more than 20 years of food and chemical industry experience and has held senior management positions with several companies.
Flores named department head
Rolando Flores has been named Head of the Dept. of Food Science and Technology and Director of the Food Processing Center at the University of Nebraska-Lincoln. Flores, a Professional Member of IFT, previously was a research agricultural engineer with the U.S. Dept. of Agriculture’s Crop Conversion Science and Engineering Research Unit, Wyndmoor, Pa.
WFF honors Jacklin
Valerie Jacklin was honored by the Women in Flavor and Fragrance Commerce for her contributions to the flavor and fragrance industry.
Jacklin, Director of Worldwide Ingredients and Flavor Technology, PepsiCo Inc., Purchase, N.Y., has worked for PepsiCo since 1985 in a variety of positions, including product development, innovation, flavor quality, and technology. Currently, she is responsible for flavor and ingredient technology research, development, application, commercialization, and quality for Pepsi’s worldwide carbonated and non-carbonated beverage portfolio. She is a Professional Member of IFT.
Wei and Parish move to U. of Maryland
Cheng-I Wei and Mickey Parish have accepted positions at the University of Maryland. Wei is the Dean of the university’s College of Agriculture and Natural Resources. Parish has been named Chair of the Dept. of Nutrition and Food Science. Both served in the early 1990s on the same faculty at the University of Florida. They are Professional Members of IFT.