IFT paid tribute to some of its highest achievers at the 2010 Annual Meeting & Food Expo Awards Celebration. The roster of those celebrated for their noteworthy accomplishments and outstanding contributions to the field of food science and technology included Achievement Award winners and newly elected Fellows. A round-up of the honorees follows.

2010 IFT Achievement Award Winners

R. Paul Singh, Distinguished Professor of Food Engineering, University of California, received the 2010 Nicholas Appert Award, which recognizes an individual for preeminence in and contributions to the field of food science and technology.

Singh’s research record spans a lifetime career in advancing the application of mathematical techniques for quantitative understanding of physical changes important in food processing. Results of Singh’s research have been readily transferred from his laboratory to a wide range of applications in the food industry, including computer software linked to industrial freezers for improving energy efficiency, and improved biosensors for use in monitoring quality in food distribution. He has helped establish and evaluate food engineering programs at universities in South America, Central America, Southeast Asia, Europe, and the U.S. and he has published a food science education textbook in four languages. 


Levente Diosady, Professor, University of Toronto, Canada, received the 2010 Babcock-Hart Award for innovative food engineering technologies, which have improved public health through nutrition, especially in developing countries.

Diosady’s interest in applying the principles of chemical engineering and food chemistry to the large-scale processing of food has resulted in improved processes of edible oil refining, vegetable protein extraction, and nitrite-free meat curing systems. For the past 15 years, Diosady has been active in developing techniques to fortify staple foods such as salt, sugar, and rice with micronutrients to combat vitamin and mineral deficiencies in populations where illnesses associated with a lack of these micronutrients are prevalent. He has focused on cost-effective solutions to micronutrient deficiencies, which can be maintained by local governments and manufacturers to combat these health problems. In keeping with his support of healthy populations worldwide, Diosady helped establish the Center for Global Engineering in the Faculty of Engineering at the University of Toronto.


Cameron Faustman, Professor, University of Connecticut, is the recipient of the 2010 Stephen S. Chang Award for Lipid or Flavor Science for significant contributions to lipid or flavor science.

During his career, Faustman has focused his research on the fundamental basis for interactions between lipid oxidation products and myoglobin in muscle foods, and their practical applications for the meat industry. This research has led to significant interest in the application of dietary supplementation of vitamin E for improving oxidative stability of lipids and for improving color stability of myoglobin in meat, which translates into increased shelf-life and better appearance for meat products. As a result of his research findings, Faustman has been one of the premier science communicators in the area of lipid chemistry, making him a frequent speaker at conferences on food chemistry, meat science, animal science, and biotechnology worldwide.

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Mario Ferruzzi, Associate Professor, Purdue University, received the 2010 Samuel Cate Prescott Award for outstanding ability in food science research. The recipient of this award must be less than 36 years of age or have received his or her highest degree within the previous 10 years.

Ferruzzi has built a fundamental research program focused on understanding the impact of the food matrix and processing on phytochemical bioavailability and metabolism, which has direct implication to the design and development of functional food ingredient systems and products.  Ferruzzi has received research grants from the U.S. Dept. of Agriculture National Research Initiative, National Institutes of Health, and the food industry to investigate how interactions between macronutrients, micronutrients and phytochemicals impact digestive behavior, intestinal absorption and metabolism of carotenoids and polyphenols from foods. Results of these projects continue to provide insight into how formulation factors can optimize absorption of health promoting phytochemicals. In addition, Ferruzzi’s ongoing work on IFT food-related education and food science outreach activities is also making an impact in education and the food industry.


Allen Foegeding, William Neal Reynolds Distinguished Professor, North Carolina State University, received the 2010 William V. Cruess Award for excellence in teaching food science and technology.

Foegeding has served as a mentor for students at every step of their education process, leading courses which are designed to appeal to a wide variety of learning styles. Foegeding uses novel teaching methods to nurture his students’ analytical abilities, training them to critically assess published materials and helping them to improve their evaluation skills. His multidisciplinary approach ensures that his students are well-rounded, critical thinkers. Foegeding has also served as a leader for his department’s college bowl teams, which have won multiple national championships. His leadership extends beyond the classroom, as well; he has been instrumental in developing the current IFT Education Standards for Degrees in Food Science, and chaired the Committee on Higher Education during the implementation of these standards.


Anthony W. Kotula, Supervisory Research Food Scientist, U.S. Dept. of Agriculture (retired) received the 2010 Carl R. Fellers Award for service to the field of Food Science and Technology and for bringing honor to the profession.

Kotula worked for 38 years with the Agricultural Research Service of the U.S. Dept. of Agriculture in Beltsville, Maryland. For 25 of those years he was the Research Leader of the Meat Science Research Laboratory. Prior to joining the USDA, Kotula served as Supply Officer of the 15th Tactical Reconnaissance Squadron, U.S. Air Force, at Kimpo Air Base, in Korea. Upon being honorably separated from active duty, he studied under the direction of Carl R. Fellers for his Master of Science Degree.

Kotula has shown dedication to the food industry by performing and overseeing research encompassing the safety and quality of poultry and red meats. His research on many occasions has been used as a basis for modifying and promulgating the federal food regulations in use today. Kotula has fostered collaborations between the food industry and universities across the U.S. and countries around the world, as well as contributing to the establishment of a food science program at Florida A&M University.


Margaret Lawson, Vice President of Science and Innovation, D.D. Williamson & Co. Inc., received the 2010 Calvert L. Willey Distinguished Service Award for meritorious and imaginative service to IFT.

From her earliest involvement as a student member, Lawson has been an IFT leader, serving as IFT President (2005–2006) and volunteering for numerous roles on National, Division, and Section levels. She has been a global ambassador for IFT, meeting with food scientists in Japan, Cuba, China, Uruguay, and Mexico to strengthen IFT’s alliances with food science organizations in these countries. During her IFT presidency, Lawson focused on making IFT a global source of sound science and encouraged a diversity of voices within the organization. Lawson’s wide range of experience and her enthusiasm for the field of food science has made her a dynamic communicator and a champion of the profession worldwide.

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David Julian McClements, Professor, University of Massachusetts, received the 2010 Marcel Loncin Research Prize, which provides research funding to a scientist or engineer conducting basic chemistry, physics, or engineering research applied to food processing and the improvement of food quality.

McClements’ proposed research will focus on developing food-grade delivery systems to encapsulate, protect, and release bioactive lipophilic components for incorporation into food products. Further, McClements will strive to develop guidelines for the food industry to facilitate the rational design and fabrication of delivery systems for bioactive food ingredients. These delivery systems could enable the creation of functional foods designed to maintain health and wellness. Over the course of the research project, he will help young scientists to develop their skills through mentorship and exposure to the health and wellness field.


Barbara Petersen, Principal Scientist, Exponent, received the 2010 Bernard L. Oser Food Ingredient Safety Award for her expertise in exposure assessment methodology, functional food safety and efficacy evaluations, food consumption profile modeling, and applications of Monte Carlo techniques to risk assessments for chemicals including contaminants, pesticides, and nutrients.

Petersen’s groundbreaking work in establishing methodologies for exposure assessment is now used worldwide by food safety organizations and authorities. She also designed the Tolerance Assessment System for the U.S. Environmental Protection Agency to use in evaluating pesticides. Petersen has made significant contributions to food toxicology issues within IFT, organizing more than a dozen workshops and symposia as part of her active involvement with the Toxicology and Food Safety Evaluation Division. She recently served as Editor of the IFT Expert Report, Functional Foods: Opportunities and Challenges, and as Subject Expert for IFT’s participation in the CODEX General Principles meeting.


Syed S.H. Rizvi, International Professor, Cornell University, is the recipient of the 2010 Bor S. Luh International Award for his dedication to practicing and articulating the role of food processing and engineering in global economic development.

As a Jefferson Science Fellow in the U.S. Dept. of State, Rizvi has actively assisted the U.S. Trade and Development Agency in engaging small and medium-size enterprises in developing countries to facilitate partnerships with U.S.-based food processing companies to minimize food losses and create affordable, value-added products in countries such as India, Pakistan, and Sri Lanka. He has also worked with the International Division of IFT to create symposia and panel discussions on food processing, fortification, and international business partnerships.

As an educator, Rizvi also teaches parts of international development courses which give students a chance to experience first-hand the challenges of establishing food businesses in rapidly developing nations through an intensive three-week field trip to India. He has also played a leadership role in establishing Cornell University’s joint food science graduate degree with an international university (India’s Tamil Nadu Agricultural University) to increase the global perspective of a new generation of food scientists and engineers.


ConAgra Foods received the 2010 Food Technology Industrial Achievement Award for its Healthy Choice Café Steamers Package and Product Platform.

Leveraging its understanding of the science behind microwave cooking, product formulation, and meal packaging and design, ConAgra’s Healthy Choice Café Steamers represent a significant improvement in frozen meal preparation and quality. Using an innovative package with a specially designed internal basket, the Healthy Choice Café Steamers package optimizes product quality and microwave heating consistency by separating the liquid sauce from frozen ingredients, improving the generation and use of steam. The first two years of the product’s availability in the market also translated to a contribution of 70.6 million servings of vegetables to the American diet.

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Five representatives of the Washington State University Microwave Sterilization Consortium received the 2010 IFT Research and Development Award for their contributions to food technology that result in foods of improved quality and nutrition. They include Juming Tang, project lead, Washington State University; C. Patrick Dunne, U.S. Army Natick Soldier Research Development and Engineering Center; Douglas Hahn from Hormel Foods Corporation; Kenny Lum from Seafood Products Association; and Evan Turek from Kraft Foods Inc. The consortium also includes The Ferrite Company, Rexam PLC, Graphic Packaging, and Ocean Beauty Seafoods, LLC.

The team represents a collaborative effort of academia, industry, and the U.S. Army to develop a microwave sterilization process for pre-packaged, low-acid foods that was accepted by the U.S. Food and Drug Administration as of October 2009. More than 40 research scientists, engineers, and graduate students participated in different phases of the research since the consortium was formed ten years ago with financial support from the Department of Defense Dual Use Science and Technology Program and contributions from food industry partners. Through the development of a semi-continuous, single-mode, 915 MHz microwave system, the sterilization process was dramatically shortened thereby providing significant improvements to food quality.


2010 IFT Fellows

Noel Anderson, Vice President, Worldwide Technical Insights, PepsiCo, was honored for creating collaborations between industry, government, and international groups and for his work with universities and students to promote continuums between the academic and professional sector.

Anderson has led many product development and technical efforts at Kraft and PepsiCo across numerous product categories delivering significant innovations in the marketplace. He has been awarded three patents for his work with gelatin and gelled confections while working with Kraft Foods. As a leader and current Chair of the Food Science Advisory Board for the University of Massachusetts, Anderson spearheaded major fundraising efforts for research programs, food science conferences, and scholarships ($1 million) as well as helped create a strategic research alliance that fosters technology transfer opportunities between academia and 26 food companies. The most recent campaign has raised more than $1.8 million dollars to create the Fergus M. Clydesdale Center for Research in Health & Wellness. A firm believer in strong mentorship, Anderson is a tireless supporter of the Summer Scholars program at Cornell University and the University of Massachusetts. This program has given 150 undergraduate science students exposure to food science and the food industry, allowing them to conduct independent research under the guidance of a faculty member.


Alice Cha, Research Principal in Ingredient and Process Research, Kraft Foods–Glenview Technology Center, was recognized for being an expert in hydrocolloid chemistry and its application in food texture as well as for her in-depth knowledge of ingredient interactions in food products.

Cha has developed innovative technologies in dairy texture systems and has applied her expertise in support of strategies and business initiatives across multiple global businesses. Her leadership in identifying and qualifying lower-cost gum suppliers has resulted in millions in annual savings for Kraft. Cha is also active in planning and managing diversity and mentoring programs such as the KF-GV mentoring team and the Kraft Foods Asian American Employee Council, and organizing diversity and mentoring forums for IFT Annual Meetings. She received the Asian American Corporate Achievement Award from the Organization of Chinese Americans and numerous marketing and innovation award from Kraft Foods.


J. Peter Clark, Consulting Engineer, was honored for his contributions to the design and construction of innovative food facilities, his pioneering process research, and his contributions to the profession through his publications.

Clark has led teams that designed and built award-winning plants for companies such as Post, Carnation, and Hill’s Pet Nutrition. He has shared his expertise internationally as a volunteer promoting food safety and processing under the USAID Farmer to Farmer program in Malawi and Moldova, and as a paid advisor in Albania, India, and Egypt. In addition to authoring two books and more than 40 articles, Clark has published a monthly processing column in Food Technology magazine since 2002. He is a Fellow of the American Institute of Chemical Engineers (AIChE) and is one of the few food industry professionals to receive the Division Award from the Food, Pharmaceutical and Bioengineering Division of AIChE.

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Hamed Faridi, Vice President of Research and Development, McCormick & Co., was recognized for his accomplishments in cereal science, his innovation in nutrition, and his progressive application of food science to the industry.

While working at Nabisco, Faridi led the technical breakthrough development of Nutrajoint®, an introduction of the first dietary supplement marketed by a major food company, and provided the enabling technologies for the introduction of Snackwells. During his tenure at McCormick, Faridi established the McCormick Science Institute, which funds research to advance knowledge on the health benefits of spices and herbs, and has directed the development of the CreateIT process and CreateIT Center, which have transformed the technical competencies of the company. He holds three patents and has authored six books and more than 70 food science articles.


Anne Goldman, Vice President of Consumer Research, ACCE International, was honored for international leadership in the integration of consumer sensory science to the product development process working with cross-functional business teams.

Goldman is also an advocate of professionalism and proficiency testing schemes for the field of sensory science, supporting ISO 9001 certification at her own company and contributing to several ASTM E-18 Sensory Evaluation Standards and Manuals. She is author and co-author of numerous scientific journal publications and a contributor to Case Studies in Food Product Development, published in 2008. Goldman has directed consumer sensory research for many food companies, resulting in the development and launch of numerous successful new food products and ensuring the continued success of existing brands. An active supporter of professional organizations, she is a past president of CIFST, past secretary of NZIFST, board member of ESN, has chaired the international committees of IFT and CIFST and mentored numerous food industry colleagues around the globe.


David Patrick Green, Professor and Department Extension Leader, North Carolina State University, was recognized for outstanding contributions in engaging industry, government, and academia worldwide to advance seafood science and technology.

Over the course of his career, Green has been awarded more than 60 contracts and grants valued at more than $3.4 million, published more than 200 research and extension articles, and participated in more than 100 conferences, workshops and short courses. He was responsible for establishing the Trans-Atlantic Fisheries Technology Conference, a three-year rotating meeting between the Atlantic Fisheries Technology Conference and the West European Fish Technologists Association. His research in molecular techniques to detect and quantify histamine-producing bacteria has attracted international interest to prevent scombrotoxin formation in fish. His commercial demonstration projects have resulted in new techniques in cryogenic freezing and value-added products for the seafood industry.


Robert Hutkins, Professor, University of Nebraska, was honored for his research on probiotics and prebiotics and for his dedicated teaching and mentoring of food science and food microbiology students.

For more than 22 years, Hutkins has led an internationally recognized research program focused on the molecular physiology of bacteria in foods. His research led to the identification of pathways used by intestinal bacteria to metabolize prebiotic oligosaccharides and his group has also studied how prebiotics inhibit pathogenic bacteria. Most recently, Hutkins and his colleagues at Nebraska formed the Gut Function Initiative, a campus-wide group whose focus is on the role of the intestinal microbiota on human and animal health. He is the author of Microbiology and Technology of Fermented Foods, which is widely used as a reference in the fermented foods area.

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Cherl-Ho Lee, Professor, Korea University, was recognized for fostering international collaboration in food fermentation technology and for his outstanding research efforts.

In an effort to enhance food safety and well-being in developing countries, Lee organized the UNU Workshop on Fish Fermentation Technology in Seoul Korea and co-edited Fish Fermentation Technology, which has served as a reference and guide in technical communication and collaborations in food science throughout Southeast Asia. He also established an International Training Course on Fermentation Technology at Korea University, which educated eight scientists from developing countries over a 10-month period. Lee has made a significant contribution to enhancing the collaborative relationship between IFT and the Korean Society of Food Science and Technology (KoSFoST) as well as linking the Korean American Food Technologists Association with KoSFoST.


Rui Hai Liu, Associate Professor, Cornell University, was honored for his expertise on bioactive compounds, functional foods, and nutraceuticals, and for his innovative work in whole food synergy and bioactive compounds in the prevention of chronic diseases.

Liu’s multidisciplinary training in medicine, toxicology, food science, and nutrition has shaped his research, which integrates medical and nutritional research with innovative basic investigations, analytical chemistry, and food chemistry. His work has focused on the health benefits of fruits, vegetables, and whole grains, cellular antioxidant activity, and the effect of processing on nutritional quality of fruits, vegetables, and whole grains. Liu has published more than 90 original scientific papers in peer-reviewed journals and has given more than 200 invited research seminars and presentations around the world, and his research has had significant impacts on public policy and food product composition. He is an elected Fellow of the International Academy of Food Science and Technology (IAFoST), and an elected Fellow of the Division of Agricultural and Food Chemistry of the American Chemical Society (ACS).


Kenneth McMillin, Professor, Louisiana State University Agricultural Center, was honored for his outstanding achievements in meat and food processing, packaging, and safety, as well as international training in these areas.

McMillin has published widely on production and characteristics of forage beef, changes in lipids and proteins during processing and heating, ingredient and processing influences on meat properties, packaging, and goat meat. He serves as a resource for processors and inspection personnel on regulatory and compliance issues. McMillin has shared his expertise through presentations on meat processing, packaging, and food safety in 10 countries, which has led to increased food safety awareness, as evidenced by the recent adoption of the HAACP food safety regulations by Ukrainian food processors after participation in one of his workshops. He is a Fellow of the American Meat Science Association and a 2008-2012 Fulbright Senior Specialist in food processing and packaging.


Jonathan Merkle, Vice President, Research and Development/Technical Services, Michael Foods Inc., was recognized for his excellence in mentoring food science students and for providing dynamic leadership within IFT.

As an expert in egg functionality, Merkle has provided innovative uses for processed eggs and has patented processing techniques for multiple applications for both human and animal food products. He has been a leader in numerous IFT workgroups and committees including the IFT Foundation Board of Trustees, IFT Student Association Board, and the IFT Board of Directors. Merkle has provided key research direction on U.S. Dept. of Agriculture technical issues, contributing to the design of a 10,000-square-foot USDA pilot plant facility and analytical laboratory, which enhances the organization’s ability to analyze complex food matrices. He is an active member of the University of Minnesota Food Science and Nutrition Advisory Council, and the National Center for Food Defense Technical Advisory Board.

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Charles Onwulata, Lead Scientist, U.S. Department of Agriculture’s Agricultural Research Service, was recognized for outstanding research in the areas of extrusion processing, microencapsulation and food structuring, leading to successful commercialized texturized whey products.

Onwulata has contributed significant knowledge to the area of dairy product process development, engineering encapsulation processes using milk-fat to produce shelf-stable powdered ingredients and conducting research on reduced-lactose products for lactose-intolerant consumers. He has developed healthy snacks and emergency feeding no-cooking-needed corn soy blends for overseas distribution through the USAID Food-for-Peace program. Onwulata has collaborated with international organizations to create nutrient-fortified snack products for low-income consumers in countries such as Brazil, and is currently working with scientists at the Ghana Council for Food Science and Industrial Research to develop nutritious products using plantains and cowpeas. He has also organized outreach teams of USDA scientists to visit Philadelphia area inner city schools for career days as well as facilitated the transfer of science equipment to these schools.


Robert E. Ross, President, Business and Technical Consulting LLC, was honored for his contributions to the food industry in creating and growing businesses globally by the development and exchange of new products and technologies.

Ross brings a combination of strong management abilities and technical expertise to bear on a wide range of disciplines across the product development process, which has garnered him multiple awards for marketing and innovation within the food industry. He holds 15 patents for innovative technology, and has applied food science principles to help identify, develop, and introduce more than 600 new food products for companies such as Nestlé, Pepperidge Farm (Div. Campbell Soup), Nabisco, and Hunt-Wesson. His service to IFT includes being an IFT Foundation Board member and Chair of the Nutmeg Section. He is currently Chair of the Product Development Division and a member of the Foodservice and Nutrition Divisions. Ross has degrees in Food Science from the University of Massachusetts (Ph.D., M.S.) and Rutgers University (B.S.).


Skip Rosskam, President and Chief Operating Officer, David Michael and Co., was honored for his contributions in the commercialization of innovative flavors, enabling the development of new or improved products.

Rosskam has been responsible for developing innovative programs for the food industry, including a Strategic Alliance Advisory Board to strengthen current corporate partnerships and develop and nurture new strategic alliances. He also initiated a program with 16 universities to recognize graduating students in food science, food marketing, and culinary, and to educate them about the flavor industry. He invented and patented a unique technology for producing frozen novelties and conducted research on vanilla, which resulted in two patents. As a way to provide education for the food industry, Rosskam created the Innovation Roadshow, which was designed to provide product developers with a first look at product, process, and flavor innovations as well as highlighting emerging trends and product development.


Donald Schaffner, Extension Specialist in Food Science, and Director of the Center for Advanced Food Technology, Rutgers University, was recognized for integrating research in microbiology, modeling, and risk assessment into extraordinary programs to improve food safety through education of students, industry, and the public.

Schaffner has contributed science-based solutions for food safety through his service on expert committees for the U.S. National Academy of Sciences, the World Health Organization, and Food and Agriculture Organization of the United Nations. IFT has utilized Schaffner’s expertise as a member of the IFT Food Defense Risk Factor Expert Panel and as a member of blue-ribbon panels for Food and Drug Administration contract work. Schaffner has authored more than 100 peer-reviewed publications, book chapters, and abstracts and has given numerous presentations on microbial risk assessment and food safety issues.

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Arthur Teixeira, Professor, University of Florida, was honored as a leading educator in food engineering with accomplishments in simulation, optimization, and control of thermal processing operations.

Teixeira’s work has led to increased safety assurance of sterilized canned foods producing optimum quality at lower cost and with improved manufacturing efficiency. A member of IFT for more than 40 years, Teixeira has served on the Editorial Board of Journal of Food Science and as an active member of the Food Engineering Division. He has served on national peer review panels for the U.S. Dept. of Agriculture, National Aeronautic and Space Administration (NASA) Advanced Food Technology Program, and the Fulbright Association, as well as having served as Associate Editor for Transactions of the ASABE and Journal of Food Process Engineering. He has served as the advisor of more than 30 graduate students, many of whom have received national and international recognition in the food engineering community.


Youling Xiong, Professor, University of Kentucky, was honored for his innovative research on protein and peptide functionality and muscle food processing and his sustained contributions to food science and technology education.

Xiong’s lab is one of the first in the U.S. to investigate peptides as natural antioxidants for food quality protection, which has led to 11 journal publications out of 165 total in his career. He also has a history of strong mentorship for food science students; he has directed the research of 45 graduate students, seven postdoctoral researchers, and 11 international visiting professors. Xiong has extended his mentorship internationally by helping develop a comprehensive food science graduate and research program at Jiangnan University in China, as well as serving as an adjunct professor for five universities in China and in the U.S.