Plan to attend IFT event in New Orleans
Registration for the 2011 IFT Annual Meeting & Food Expo® opens on March 1, and this is your opportunity to learn about the most recent product, ingredient, and technology developments, and their potential impact on your business; identify the trends that will shape the industry; enhance your skills and augment your knowledge base; and expand your professional network.
The event will be held in New Orleans, La., on June 11–14. For more information, including registration and details about the IFT Food Expo, Scientific Program, Pre-Annual Meeting Short Courses, IFT Student Association activities, IFT Career Center, and much more, visit www.ift.org/IFT11 or call IFT Central at 312-782-8424.
IDF presents award
Todd R. Klaenhammer, Distinguished University Professor, North Carolina State University, has won the International Dairy Federation IDF Elie Metchnikoff Prize for his work in the industrial application of molecular genetics to food-grade lactic acid bacteria. His research group’s efforts have focused on designing novel genetic strategies to provide bacteriophage resistance to dairy starter cultures; characterizing bacteriocins produced by lactic acid bacteria; and using genomic approaches to investigate the functional properties of probiotic lactobacilli and examine the role of the dairy environment on the expression of key traits. He is a Professional Member of IFT.
Students earn scholarships
Three IFT Student Association members have received scholarships from the Meat Industry Suppliers Alliance (MISA) Foundation.
Maria Tenorio-Bernal from Michigan State University and Daniela Bautista from North Carolina State University were each awarded MISA Foundation scholarships in the amount of $5,000, and Clint Stevenson from North Carolina State University was awarded a MISA/Siemens scholarship in the amount of $10,000. These scholarships will be used toward completing the winners’ respective degrees within the meat sciences discipline.
Nikken employs Isringhausen
Nikken Foods Co. has named Galen Isringhausen Technical Services Associate.
Isringhausen, who has more than 30 years of experience in the food industry, works in the Nikken Foods Practical Application Kitchen, a fully functional test kitchen for research and development located in St. Louis, Mo. He also collaborates with Nikken Foods’ Corporate Technical Center located in Japan. Previously, he has worked in product development at Pet Milk, Milnot Co., Faribault Foods, and ADM. He is a Professional Member of IFT.
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David Michael hires Berridge
David Michael & Co. has hired Caleb Berridge as an associate account manager for its Sales Training Account Management Program (STAMP). Berridge, a Member of IFT, is a graduate of Indiana University. STAMP is a 12-month training program that covers all aspects of the food and beverage industry and provides a thorough orientation of the David Michael organization.
Duddleston joins Foran
Foran Spice Co. Inc. has named Paul J. Duddleston Vice President of Sales. Duddleston, a Professional Member of IFT, has more than 30 years of experience in the food industry. He served as Vice President of Sales—U.S. Food & Beverage Flavors and Vice President of Sales—Dairy during six years with Chr. Hansen Inc. He also held sales leadership roles with food equipment manufacturers DCI Inc., Waukesha Cherry-Burrell, and APV/ Crepaco.
IAFP honors Flowers
Russell Flowers, Chairman and Chief Scientific Officer of Silliker Group, has received the Maurice Weber Laboratorian Award presented by the International Association for Food Protection (IAFP). He was also named an IAFP Fellow. Flowers, a Professional Member of IFT, received the award for his contributions in the laboratory and for his commitment to the development of innovative and practical analytical approaches in support of food safety.
Hager expands sales experience
Sarah Hager has joined the sales team at Gold Coast Ingredients Inc., where she is responsible for a territory encompassing the Midwest region.
Hager brings 14 years of technical flavor sales experience along with additional expertise in vitamin, mineral, protein, and third-party manufacturing selling. She earned a B.S. degree in food science from Rutgers University. She is a Member of IFT.
PepsiCo adds Najjar to team
Mohamed Z. Badaoui Najjar recently joined PepsiCo as Senior Scientist, Energy Innovations. He leads global product development initiatives that will boost the company’s global energy portfolio. He is a Member of IFT.
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Walter L. Clark, IFT President (1979–1980), had a long food science career both in industry and academia. He was one of the founders of the food science program at Chapman University, where he was a professor of food science and nutrition. The program celebrated its 30th anniversary in October 2010, and Clark was the guest of honor at the event. As Anuradha Prakash, Professor and Program Director, Food Science, at the university said, “He couldn’t contain his delight that evening and was touched by the love and respect he felt from more than 80 former and current students, colleagues, and friends who came to wish him well.” Clark received a Ph.D. degree in biochemistry from Cornell University and worked for American Cynamid, Quaker Oats, Pillsbury, and Hunt Wesson before joining the faculty at Chapman University, where he remained until 1999. He was elected an IFT Fellow in 1982, won the Calvert L. Willey Distinguished Service Award from IFT in 1997, and was involved in numerous IFT activities. He remained active in IFT and also in the IFT Southern California section, most recently serving on that section’s education committee. Some information for this piece was contributed by IFT Professional Member Anuradha Prakash and appeared in the December 2010 issue of the Phi Tau Sigma newsletter, www.ift.org/community/phi-tausigma.aspx.
If you would like to make a memorial gift in honor of someone special, please contact Feeding Tomorrow at 312-782-8424 and ask for Anna K. Proctor (e-mail [email protected]) or visit Feeding Tomorrow at www.ift.org .
Food Science for the Non-Food Scientist
Are you interested in getting the greatest educational value from the Wellness 11 conference? Consider attending the Pre-Wellness 11 Short Course, “Food Science for the Non-Food Scientist,” March 21–22, 2011, in Rosemont, Ill.
IFT’s most-requested course will provide you with the basic principles and processes involved in food science by helping you to:
• Identify the ways that food science impacts and supports various aspects of non-scientific work;
• Develop a common food science vernacular;
• Gain greater knowledge of the importance of food safety, basic regulatory issues, and food science trends.
The Wellness 11 Conference Powered by Food Technology magazine will be held March 23–24 in Rosemont, Ill. For information about the conference and the short course or to register, visit www.ift.org/wellness.