Short course addresses sensory science
The Institute of Food Technologists’ Wellness 12 conference provides attendees with unbiased perspectives, news about emerging trends, and information on how other organizations within the food industry are entering the health and wellness sector. This year, attendees have the opportunity to attend a pre-conference short course, “Sensory Evaluation: Current Developments and Applications.” It’s a two-day, instructor-led course that will present practices, methods, and strategies for managing resources and information to meet product development deadlines.
The course will review basic sensory science principles and discuss classic pitfalls in sensory programs and turnkey data analysis approaches. Participants will learn current sensory analysis procedures and practices; hear about industry recommended practices for qualifying subjects for sensory analytical tests and incorporating the appropriate tests into a sensory system; construct appropriate consumer preference testing designs; and understand the application of advanced multivariate statistical procedures. In addition, they will develop an ability to effectively consider test objectives, potential limitations, and best strategies when designing their sensory research at various points in the development process; cultivate an appreciation for the cautions associated with default statistical software; and learn techniques for communicating strategic sensory information to cross-functional teams.
The Wellness 12 pre-conference short course will be held March 26–27, 2012, and the Wellness 12 conference will be held March 28–29, both at the Intercontinental Chicago O’Hare Hotel, Rosemont, Ill. For more information, visit www.ift.org/wellness .
Heldman wins research award
Dennis R. Heldman has won the 2nd Annual Frozen Food Foundation Freezing Research Award in recognition of his nearly 30-year career in academia and 15 years in the food industry developing enhancements to the safety and quality of frozen food.
More specifically, Heldman was honored for his research that has provided an improved understanding of the unique relationship between product composition and freezing characteristics during the food freezing process; physical properties of the product during the freezing process; improvements in the prediction of food product freezing times; impact of the freezing process on product quality attributes; and influence of storage conditions on frozen food quality. Heldman is Past President of IFT (2006–2007) and is an Emeritus Professional Member of IFT.
The award was presented by the Frozen Food Foundation and International Association for Food Protection.
UC–Davis honors Lawson
The University of California–Davis recently presented Margaret A. Lawson with the Award of Distinction for excelling as an industry professional, mentoring aspiring food science students, and supporting the university.
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A graduate of the university, Lawson, who now holds the position of Chief Science Officer for D.D. Williamson, has given philanthropic support that has helped the university’s students attend the Institute of Food Technologists Annual Meeting & Food Expo and provided funding for the food science and technology department’s student lounge. She serves on leadership boards for the food science and technology department and on the board of executives for the Robert Mondavi Institute for Wine and Food Science at the university.
Lawson, a professional Member of IFT, is Past President of IFT (2005–2006).
Dunne wins IFSH Award
C. Patrick Dunne has won the 2011 IFSH Award from the Institute for Food Safety and Health at Illinois Institute of Technology (IFSH IIT). The award recognizes the achievements of an individual in the field of food science and technology who has made outstanding contributions to food safety or nutrition across government, academia, and industry.
Dunne, a Professional Member of IFT, is Senior Research Chemist and Senior Advisor, Nutritional Biochemistry and Advanced Processing at the U.S. Army Natick Soldier Research, Development & Engineering Center. He was honored for his work in collaborating with organizations like IFSH to develop improvements in food safety through processing.
AMSA recognizes Cordray
Joseph Cordray has won the 2011 American Meat Science Association Signal Service Award to recognize devoted service and lasting contributions to the meat industry and to the association. The award is sponsored by Johnsonville Sausage Co.
Cordray, a Professional Member of IFT, worked as Director of Research at A.C. Legg from 1983 to 1995 when he joined the faculty at ISU as an Extension Meat Specialist. He has served as Professor in Charge of the Meat Laboratory and as the Meat Science section coordinator at Iowa State University for 10 years. The work he has conducted and the extension and educational programs he has developed have improved meat quality and meat safety and benefited small and large processors, those who work in the culinary industry, and livestock producers.
Weller chosen for science fellowship
The Jefferson Science Fellowship program has named Curtis L. Weller, a professor of food and bioprocess engineering at the University of Nebraska, Lincoln, a Jefferson Science Fellow for 2011–2012.
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The fellowship program brings together experienced, tenured scientists and engineers from U.S. universities to work for the U.S. State Department or the U.S. Agency for International Development for one year in either the headquarters in Washington, D.C., or at U.S. missions abroad.
Weller, a Professional Member of IFT, researches value-added processing of agricultural commodities and physical properties determination of food and bioproducts.
Choudhury rejoins Takasago
Takasago welcomes Belayet (Bill) Choudhury as Senior Flavor Chemist. He rejoins the company— where he worked from 1997 to 2001—after working for 10 years at Spicetec Flavors and Seasonings. During his time away from Takasago, Choudhury earned his Ph.D. degree in food science from Rutgers University. He earned his B.S. degree in chemistry and M.S. degree in nutrition from University of Central Oklahoma. At Takasago, Choudhury works with other flavorists, technologists, and research chefs using the company’s Vivid Flavors™ technology and proprietary olecules to create savory flavorings. He is a Member of IFT.
Tompkin receives Pollock Award
The American Meat Science Association (AMSA) has awarded R. Bruce Tompkin the 2011 AMSA R.C. Pollock Award. The award, sponsored by the AMSA Educational Foundation, honors a dedicated AMSA member whose work through teaching, extension, research, or service represents an extraordinary and lasting contribution to the meat industry. Tompkin, an internationally recognized food microbiologist in fresh and processed meats and an expert on Hazard Analysis and Critical Control Point (HACCP), has spent his 40-year career as a researcher and educator advancing the science of food safety. His work on Salmonella has helped to shape the sampling protocols, methodology, and controls in use across the industry. He served on the International Commission on Microbiological Specifications for Food to help develop the HACCP program, now accepted by the meat and food industry worldwide. He is an Emeritus Professional Member of IFT.
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Section & Division meetings
Feb. 29: Suppliers Night. Burnaby,British Columbia. Contact Peter Taylor at 604-506-0686 or [email protected], or Mike Dolling at 604-910-9778 or [email protected] , or visit http://bcft.ca.
Feb. 15–16: Suppliers Night. Orlando, Fla. Contact Eileen Hoobin at 863-557-7700 or [email protected] or Wayne Moore at 813-969-4183 or [email protected] , or visit http://ift.org/sections/florida.
Feb. 27: Suppliers Night. Portland, Ore. Contact Jeff Clawson at 541-737-5680 or [email protected] , or Dann Barnard at 503-651-0019 or [email protected] , or visit www.ift.org/sections/oregon.
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.