Webcast tackles global food issues
For those interested in positioning food ingredients, food additives, functional foods, and dietary supplement products on the global market, the IFT Knowledge & Learning Center’s new webcast, “Global Regulatory Approval for Food Ingredients,” will provide critical regulatory and technical information required to facilitate product approval.

The webcast will provide an overview of the key technical, legal, and regulatory requirements for gaining regulatory approval for food ingredients, food additives, and dietary supplements and will examine the regulatory requirements for product approval in the UK, Japan, and Australia.

The webcast will be held on Aug. 11, 2010, 4–5:30 p.m. CDT. For more information, call IFT Knowledge & Learning at 312-782-8424 or visit www.ift.org.

Call for proposals opens
Help shape the Wellness 11 Conference powered by Food Technology magazine by submitting a proposal and contributing to the exchange of ideas for which this conference is known. By participating in the conference, you will have a chance to present your latest research, share insights, and exchange business and scientific perspectives.

The deadline is August 13, 2010, at 4 p.m. CDT. For more information, contact George Miller at 312-604-0263, e-mail [email protected], or visit www.ift.org and click on “Meetings & Events.”

RCA names new board members
Janet Carver, Culinology® Group Leader for National Starch Food Innovation, was recently elected President of the Research Chefs Association for 2010–2011.

An active member of RCA since 1999, Carver was elected to RCA’s Board of Directors in 2006 and has also held the roles of Vice President and Treasurer. As a member of the organization, Carver has served on the Education Committee, teaching basic carbohydrate science to chefs and teach-assisting basic culinary classes to food scientists. She has also served as a member of RCA’s Fine Dining Team for the IFT/RCA New Product Development Pavilion at the IFT Annual Meeting and Food Expo in 2004. She served as Chair of the IFT/RCA Culinology Demonstration Pavilion at the IFT Annual Meeting and Food Expo in 2007 and 2008.

Carver has worked for National Starch since 1990. In 2003, she helped to start and manage the National Starch Food Innovation Culinology Group. She received her culinary degree in 2000 from Peter Kump’s New York Cooking School (now known as the Institute of Culinary Education). She is a Member of IFT.

Several other IFT members were elected to the RCA board of directors. Terry Van Winkle, Vice President of TIC Gums Inc. and IFT Professional Member, was elected Vice President; Marilyn Carlson, Principal Culinologist of Dogwood Solutions and IFT Professional Member, was elected Treasurer; and Christian “Kit” Kiefer, Director Culinary Services and Corporate Executive Chef of The Schwan Food Co. and IFT Member, was elected Secretary.

Those elected as directors are Kevin Anderson, Director of Global Product Development for Burger King Brands Inc. and IFT Professional Member; Christopher R. Loss, Director—Ventura Center at the Culinary Institute of America and IFT Member; Allison Rittman, Corporate Chef and Owner at Culinary Culture and IFT Member; and Brian Yager, Senior National Accounts Development Chef at Cargill—Dressings, Sauces, and Oils and IFT Member.

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Keener wins Macy Award
Kevin M. Keener, Food Process Engineer and Extension Specialist and Associate Professor in the Dept. of Food Science at Purdue University, has won the Harold Macy Food Science and Technology Award from the IFT Minnesota Section.

Keener, an IFT Professional Member, is best known for his food process engineering expertise. His research interests include developing and commercializing new food processing technologies. Currently, he conducts research on in-package ozonation treatment of foods, rapid cooling of food using cryogenic gases, and controlled dynamic radiant frying.

Keener works closely with many food companies, developing technologies and improving food processes. Examples include Michael Foods (in-shell egg pasteurization), Unilever (processing dry soup bases), Tropicana (juice processing), FMC (orange juice processing), PerdueFarms (poultry processing), Tyson Foods (poultry processing), Maple Leaf Farms (duck processing), Procter and Gamble (food drying), and Maola Milk Co. (dairy processing). He has worked with major food companies outside the United States, such as Produkty Pitania, Russia’s largest poultry processor, which imports more than 200 million pounds of frozen U.S. poultry annually.

He earned his Ph.D. degree in agricultural and biological engineering from Purdue University.

The Harold Macy Food Science and Technology Award was established in 1981 to honor Dean Emeritus Harold Macy by selecting a recipient each year who has demonstrated outstanding food technology transfer among academia, government, and private industry.

Minnesota Section honors Sundalius
Naomi Sundalius recently was named the IFT Minnesota Section 2010 Volunteer of the Year for her outstanding passion and contributions to the section’s annual silent auction.

Sundalius served as the committee chair for the special fundraising event, which netted more than $9,000 for the IFT Foundation Scholarship Fund. She is employed at Michael Foods and is an IFT Member.

Rasco joins advisory group
The World Food Logistics Organization has appointed Barbara Rasco to its Scientific Advisory Council.

Rasco, a professor in the School of Food Science at Washington State University, joins other advisory council members in conducting presentations each year at the International Association of Refrigerated Warehouses—World Food Logistics Organization Convention & Expo through the “Scientists Speak” series, which provides a forum to deliver new research and advice on effective food preservation practices.

Rasco’s research interests include the development of analytical methods to predict the safety and quality of food products, characterizing microbial cell injury resulting from cold storage and processing treatments, and predicting antioxidant retention in processed foods. She collaborates with other researchers to improve food processing methods for refrigerated and ready-to-eat foods, particularly high-value aquatic foods such as caviar and fresh and smoked fish sh products. In addition, Rasco is an attorney with expertise in U.S. and international food laws and regulations, international trade, product liability, and intellectual property law.

Rasco is a Professional Member of IFT.

IAFP elects Schaffner
Donald W. Schaffner has been elected to the International Association for Food Protection’s Executive Board as Secretary.

He will take office in August 2010 and will fulfilll a five-year commitment to IAFP, serving as President beginning in August 2014.

Schaffner is Extension Specialist in Food Science and Professor at Rutgers University and also serves as Director of the Center for Advanced Food Technology. He has served on a variety of national and international expert panels and committees for organizations including IFT, of which he is a Professional Member, the World Health Organization, Food and Agriculture Organization, and the U.S. National Advisory Committee on Microbial Criteria for Foods.

Schaffner earned an M.S. degree and a Ph.D. degree in food science and technology from the University of Georgia.

Section & Division meetings
Western New York
Aug. 4: Golf outing. Location: Ravenwood Golf Club, Victor, N.Y. Contact Dawn Fisher at 585-396-8065 or [email protected].

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.


by Karen Nachay