IFT and FPSA to co-locate expositions in 2010
The Institute of Food Technologists and the Food Processing Suppliers Association (FPSA) announced a new agreement to co-locate the IFT Food Expo and FPSA Process Expo at Chicago’s McCormick Place Convention Center beginning with next year’s events slated for July 18–20, 2010. This brings together two premier events that will draw a range of food industry professionals interested in product development, processing, packaging, and the science of food.

Each year, the IFT Annual Meeting and Food Expo® welcomes more than 18,000 professionals working in the food science and technology fields, while the FPSA Process Expo draws approximately 10,000 food processing and packaging professionals during its three-day meeting. In 2010, the two events will be held on separate expo floors but will be in close proximity within McCormick Place Convention Center to expand offerings for those interested in food science, food technology, packaging, and processing.

“We are extremely pleased that we can generate new opportunities for both our exhibitors and show attendees,” said Barbara Byrd Keenan, IFT Executive Vice President. “Food industry professionals interested in attending Process Expo will have an additional compelling reason to attend the 2010 IFT Annual Meeting & Food Expo, especially if their work is in the area of food engineering, processing, product development, packaging, quality assurance, or foodservice.”

The partnership provides a unique opportunity to expand food safety education across the food chain. Exhibitors at both Food Expo and Process Expo have a shared commitment to food safety, and the agreement will generate new opportunities to develop educational programming that will expand food safety education throughout the food chain. In addition, the partnership creates an additional value for corporate teams with interests ranging from product development to production.

Wellness 10 call for proposals opens
Americans are making changes to improve the healthfulness of their diets. As this trend continues, food industry professionals must keep up with the issues and new technologies in the wellness marketplace. Help shape the Institute of Food Technologists’ Wellness 10 event by submitting a proposal. The deadline is Aug. 13, 2009, at 4 p.m. CDT. Wellness 10 will be held March 24–25, 2010, at the InterContinental Chicago O’Hare in Rosemont, Ill.

To submit your propsal or learn about sponsorship opportunities, visit www.ift.org/wellness.

Cantrell joins Land O’Lakes
Land O’Lakes Ingredient Solutions, Minneapolis, Minn., has hired David Cantrell as Key Accounts Manager in the Midwest.

In his new position, Cantrell will be responsible for sales and technical support of the company’s dairy-based ingredients, including cheese and dairy powders, process cheese, butter blends, and snack seasonings.

Cantrell brings more than 25 years of experience to Land O’Lakes. He previously worked for Solae and Heinz and has held a range of sales, technology development, and management positions.

He received a degree in food science from the University of Tennessee.

Cantrell is a Professional Member of IFT.

NCFST names new engineer
Kathiravan Krishnamurthy has joined the National Center for Food Safety and Technology (NCFST), Summit, Ill., as an engineer. He brings more than 8 years of experience in various thermal and nonthermal food processing technologies to the organization.

A world-renowned expert in various novel and emerging technologies such as pulsed UV light, gamma irradiation, and infrared heating, Krishnamurthy will investigate the efficacy of ultraviolet light, plasma processing, microwave heating, pulsed UV light, and high-pressure processing to enhance the safety and quality of food products.

Krishnamurthy, a Professional Member of IFT, also holds a joint appointment as a research assistant professor at Illinois Institute of Technology, where he teaches graduate-level courses on food process engineering. He earned his M.S. and Ph.D. degrees in agricultural and biological engineering from Pennsylvania State University.

NCFST is a joint consortium of the Food and Drug Administration, the Illinois Institute of Food Technology, and food companies.

Ferrara elected FEMA President
Joanne Ferrara, Senior Director of Research, Quality, and Innovation at Gilroy Foods & Flavors™, has been elected President of the Flavor and Extract Manufacturers Association (FEMA).

An active member of FEMA for more than 20 years, Ferrara first joined the FEMA Board of Governors in 2000 and has been a member of several committees, including the science and flavor labeling committees.

Ferrara works out of the Cranbury, N.J., Gilroy Foods & Flavors facility. She directs the development of custom seasoning blends and savory flavor systems for key foodservice and food manufacturing customers.

She is a Professional Member of IFT.

Hall wins food safety award
The National Center for Food Safety and Technology presented its 2009 NCFST Food Safety Award to Paul A. Hall, President and COO of AIV Microbiology & Food Safety Consultants LLC.

The award recognizes the achievements of a food science and technology professional who has made outstanding contributions to food safety across government, academia, and industry.

Hall was honored for his more than 30 years experience as a globally recognized food safety leader. Before launching his own consulting firm in 2008, he held a variety of food safety-related management positions with companies including Kraft Foods, Matrix MicroScience, Anheuser-Busch, and Ralston Purina.

He is a Professional Member of IFT.

Section & Division meetings
Visit www.ift.org to view the Events Calendar, including listings for Section and Division meetings, and for information on how to list your event.

In Memoriam
C. Ann Hollingsworth, IFT President 2003–04, died on May 17, 2009, at age 52. She was President of Better Built Foods, and prior to that she worked for Keystone Foods, Bill Mar Foods, and Armour Food Co.

In addition to serving as IFT President, Hollingsworth was a council representative to the Executive Committee, chair of the Task Force on Enhancing Publication Efforts, and a member of many other committees and task forces. She was also active in the Great Lakes and Cactus sections of IFT, as well as the Muscle Foods, Food Laws & Regulations, and Student divisions, where she served in various leadership roles.

She received her B.S. degree in food science from Auburn University and her M.S. and Ph.D. degrees from University of Nebraska. Her area of expertise was meat science.

Other notices: Gale Ammerman, Henry M. Atella, Lawrence Beauregard, Louis Blecher, Robert F. Cain, Gordon R. Christensen, John N. Counsell, Arthur C. Curran, Robert Decareau, D.F. Diehl, Eric G. Freudenstein, Kan-ichi Hayakawa, Albert C. Hersom, Eric G. Huessy, Robert W. Langan, Hy Levine, Martha Neale Liu, Samuel A. Palumbo, Michael W. Paparella, James R. Polansky, Eugene P. Schertz, W. Frank Shipe, Albert Gerald Skibbe, Stanley Turovitz, Homer W. Walker, Raymond M. Way, and Clair A. Weast

If you would like to make a memorial gift in honor of someone special, please contact the development staff at IFT Foundation at 312-782-8424, or visit IFT Foundation at www.ift.org/foundation.