IFT WORLD
Session proposals, abstracts sought
The Institute of Food Technologists is seeking submissions for its annual Call for Session Proposals and Abstracts.
The deadline for receipt of Session proposals (Symposia, Panels, Workshops, and Roundtables) is Nov. 20, 2008, and the deadline for Abstracts for Technical Research Papers (Oral, Poster, Division Competitions, Graduate Student Research Paper Competition, and George F. Stewart International Research Paper Competition) is Dec. 12, 2008. New Products & Technologies Abstracts are due by Jan. 12, 2009. All submissions are due by 4 p.m. Central Time on the deadline date.
For details on submitting proposals and abstracts or for more information, contact IFT’s Knowledge and Learning Experiences Dept. at 312-782-8424, or visit www.ift.org.
IFTSA’s competition with a vision
The IFT Student Association has launched "Developing Solutions for Developing Countries," a new competition that encourages food science and technology students from around the world to address critical issues in the development, safety, and distribution of food. Preliminary proposals are being accepted through Jan. 9, 2009, and competition finals will take place at the 2009 IFT Annual Meeting & Food Expo® in Anaheim, Calif.
In the new challenge, student teams are asked to use scientific skills and innovative thinking to create products and processes that can improve quality of life for people in developing nations. Concepts proposed by all teams must be readily applicable to food or water and well-suited to conditions in a developing country or countries.
This year’s theme, "Using Food Science and Technology to Solve Health-Based Issues," calls for ideas that leverage food science and technology to deliver safe, sustainable and affordable solutions to health-related problems. It’s a goal that reflects IFT’s long-range vision: "to ensure a safe and abundant food supply contributing to healthier people everywhere."
Six teams, three from the United States or Canada and three from other countries, will be selected to participate in the competition finals. Team members will receive travel funding.
For complete details, visit www.iftsa.org/competitions/dsdc, or contact [email protected].
Call for Awards & Fellow nominations
The deadline to receive nominations for the 2009 Achievement Awards and IFT Fellows recognition is approaching.
Deadline for receipt of nominations for the Achievements Awards is Dec. 1, 2008. Deadline for receipt of nominations for the IFT Fellows is Feb. 1, 2009.
For instructions and nomination forms, click on "Awards" at www.ift.org, or contact Heidi Voorhees at 312-604-0235 or [email protected].
Scholarship deadlines reminder
Students still have time to apply for undergraduate or graduate scholarships that are sponsored by companies in the food industry, organizations, IFT Divisions, IFT Sections, and the IFT Foundation.
Applications for the 2009–10 academic year must be turned in to the student’s department head by Feb. 1, 2009 (graduate, senior, and junior students); Feb. 15, 2009 (freshman students); and March 1, 2009 (sophomore students). Applications and instructions can be obtained at www.ift.org under "Awards." For more information, contact Elizabeth J. Plummer, Manager of Foundation Development, at 312-782-8424 or [email protected].
Sonntag chosen for ASTA post
The American Spice Trade Association has named Tim Sonntag, Vice President of Quality and Technical Services for Wixon Inc., as the new chairperson of its Government Relations Committee. He had previously served on ASTA’s board of directors and as the chairperson of its Executive Technical Committee.
Sonntag, a Professional Member of IFT, is responsible for Wixon’s quality, sanitation, food safety, and regulatory compliance functions. He has a B.S. degree in food chemistry from the University of Wisconsin and an MBA degree in management from the University of Wisconsin, Whitewater.
Johnson receives professorship
Mary Ann Johnson, a foods and nutrition professor who has developed research-based programs focused on helping older adults eat nutritious meals, has been named the first Bill and June Flatt Professor in Foods and Nutrition in the University of Georgia College of Family and Consumer Sciences.
"In collaboration with local, state, and federal agencies, she has developed, implemented, and evaluated evidence-based intervention programs, designed to increase physical activity, improve dietary habits, and improve self-management of diabetes and other age-related conditions in older people," said Laura Jolly, Dean of the College of Family and Consumer Sciences.
Johnson was one of only 10 members chosen for the inaugural class of national spokespeople for the American Society of Nutrition and received the 2007 Georgia Diabetes Coalition Research Award for her leadership in evaluating a diabetes education and self-management program for older people in Georgia. She is a Professional Member of IFT.
The endowment is named for Bill Flatt, Professor Emeritus of foods and nutrition, and his wife, June. He has been part of the university’s faculty since 1969 and served as Dean of the College of Agricultural and Environmental Sciences for 13 years. In addition to the professorship, the Flatts have established a number of scholarship endowments for undergraduate and graduate students.
Caravan hires Zylkowski
Lisa Zylkowski has joined Caravan Ingredients, Lenexa, Kan., as an account executive. She brings to the company 10 years of sales experience in the food industry, selling for both McCormick & Co., and Danisco. She also has worked in product development and quality assurance for ConAgra Foods and in quality assurance for Land O’Lakes. She earned a degree in food science from the University of Minnesota.
Zylkowski is a Professional Member of IFT.
Simunovic wins engineering award
Josip Simunovic has won the American Society of Agricultural and Biological Engineers 2008 IAFIS–FPEI Distinguished Food Engineering Award.
Known internationally for his work on thermal processing of foods and biomaterials, Simunovic received the award in recognition of his contributions to the food industry through innovative new processes and methods for food safety and quality.
He is a senior researcher in the food science department at North Carolina State University and a Member of IFT.