Mermelstein elected IFT Fellow
Neil H. Mermelstein, Executive Editor of Food Technology, has been elected an IFT Fellow for his contributions to food science and technology through leadership in communication.

His election was announced at the IFT Annual Meeting & Food ExpoSM last month, along with announcement of the other 16 Fellows elected this year. Full writeups of the new Fellows will appear in the September issue of Food Technology and is available online at

A Professional Member of IFT, Mermelstein holds the record for length of service on the IFT staff—more than 36 years. With an M.S. degree in chemical engineering and a minor in technical journalism, plus industrial experience, Mermelstein has used his science and engineering knowledge and his writing and editing skills to communicate developments in food science and technology in clear, understandable language and has helped others improve their writing and communication skills. He has authored and edited numerous articles and has provided dedicated and imaginative service to IFT.

Vaillancourt joins Product Dynamics
Pamela Vaillancourt recently joined Product Dynamics, a division of RQA Inc., Darien, Ill., as Vice President of Business Development.

She brings more than 11 years of experience in sales and service within the food industry and more than 20 years of experience in food manufacturing and foodservice to the company. Her education includes a B.S. degree in food science and technology from Washington State University and an M.S. degree in food science from the University of Washington.

A Professional Member of IFT, Vaillancourt is a member of IFT’s Board of Directors.

Brooks joins advisory committee
Scott Brooks of Food Safety Net Services was recently appointed to the National Advisory Committee on Microbiological Criteria for Foods by Mike Johanns, U.S. Secretary of Agriculture.

The committee provides scientific advice on public health issues relative to the safety and wholesomeness of the U.S. food supply; assists in the development of microbiological criteria and reviews; and reviews and evaluates epidemiological and risk assessment data, as well as methodologies for assessing microbiological hazards.

Brooks joins fellow committee members who are scientists from government, industry, academia, and consumer groups for a two-year term. He is a Professional Member of IFT.

ISBT honors Kamuf
William "Bill" Kamuf was recently honored at the International Society of Beverage Technologists 54th Annual Meeting in San Antonio, Tex.

Known around the world as the Caramel Color Guru, Kamuf is a technical leader in the caramel color industry. Among his many accomplishments throughout his 29-year career at D.D. Williamson, Kamuf has been an active member of ISBT, providing the technical and regulatory update for caramel color on the Ingredient Technology Committee.

Min receives AOCS Bailey Award
David B. Min, a professor in the Dept. of Food Science at Ohio State University, received the 2007 Bailey Award from the American Oil Chemists Society for his contributions in solving the difficult reversion grassy flavor formation in soybean oil.

The flavor reversion has been an important classical problem of the soybean oil industry and the most extensively studied research subject in oils since 1930. The undesirable flavor has made soybean oil less acceptable to consumers and food manufacturers. Min’s pioneering singlet oxygen research has solved this problem, thus helping to bring economic benefits to soybean farmers and the soybean oil industry.

He is a Professional Member of IFT.

Sofos wins food safety award
John Sofos, Professor in the Dept. of Animal Sciences, Colorado State University, recently won the 2007 GMA/FPA Food Safety Award for his contributions to improving food safety.

His accomplishments include the development of an internationally recognized research program on foodborne pathogens and a body of work that has facilitated the application of basic microbiological principles to the investigation and resolution of practical problems for the food industry. He has also dedicated his time to educating future food safety professionals.

Sofos is a Professional Member of IFT.

Barbosa-Cánovas elected IFST Fellow
The Institute of Food Science and Technology recently elected Gustavo V. Barbosa-Cánovas a Fellow.

Fellowship is the senior grade of membership of IFST and is awarded only to those who have either made a substantial contribution to food science and technology or who have reached a position of seniority and authority in the profession.

Barbosa-Cánovas is Professor of Food Engineering and Biological Systems Engineering, Washington State University and a Professional Member of IFT.

Leveille receives honorary degree
Gilbert A. Leveille, Executive Director of the Wrigley Science Institute, recently received an honorary Doctor of Science degree from Purdue University for his work in the area of nutritional research that has laid the foundation for evaluating the safety and efficacy of foods as part of a healthy diet for an aging population. He was also honored for his history of mentoring and supporting faculty members in Purdue’s Dept. of Foods and Nutrition.

He has held many positions in academia and the corporate world and has also done consulting work for five years as president of Leveille Associates. Additionally, he served as an adviser to the undersecretary for research education and economics at the U.S. Dept. of Agriculture and vice president for technology and food systems design for Cargill.

A Professional Member of IFT, Leveille served as the organization’s President in 1983–84.

Hall joins Novazone board
Paul A. Hall, Vice President of Global Food Safety for ConAgra Foods Inc., has joined the board of directors of Novazone Inc., Livermore, Calif.

He is responsible for the microbiological safety and stability of many well-known food brands and is a world-renowned expert in the microbiological safety of foods and beverages.

Hall, a Professional Member of IFT, has published and lectured extensively around the world on microbiological food safety, HACCP, rapid testing and detection methods, and microbiological risk management.

Fehr wins research award
Walter Fehr, Director of the Office of Biotechnology and Charles F. Curtiss Distinguished Professor of Agriculture, Iowa State University, recently received the Outstanding Achievement in Research Award for his comprehensive research program in soybean genetics, breeding, and production.

Fehr, a Member of IFT, has focused his research on increasing productivity and enhancing the value of soybeans for national and international markets. He collaborated with food scientists to identify genes that modified the fatty acid composition of seed oil, which led to the development of cultivars with reduced linolenic acid and saturated fatty acid content.