IFT WORLD
IFT holds Leadership Election
On Jan. 3, 2011, IFT announced the slate of candidates for the 2011 Leadership Election and opened the petition process. The candidates for President-Elect are Catherine Adams Hutt and John Ruff. The candidates for members of the Board of Directors are Luis Fernandez, Brenda Knapp-Polzin, Douglas Marshall, Indra Mehrotra, Linda Perucca, Marcos Sanchez, Craig Sherwin, and Rakesh Singh. The candidates to serve as members of the Nominations and Elections Committee include Paul Cole, Anne Goldman, Jaime Reeves, and Jenny Scott.
Any IFT member opting to run as a petition candidate must file a Declaration of Intent by Friday, Jan. 21, 2011. Members have until 5 p.m. CST on Tuesday, Feb. 1, 2011, to submit petitions for President-Elect, Board of Directors, or the Nominations and Elections Committee. To learn more about the petition process and download all necessary forms, visit www.ift.org.
IFT’s voting membership elects one member for President-Elect, four members for the Board of Directors, and three members for the Nominations and Elections Committee. During the election from Feb. 8 to March 9, 2011, IFT members will be able to cast their ballots electronically from any Internet-accessible computer worldwide. IFT will send out an “Election Open” message via e-mail on Feb. 8 to all voting members with details on how to cast your vote.
Please forward any questions about the slate of candidates, petition process, or online elections to Erin Carter, Staff Coordinator for the Nominations and Elections Committee, at [email protected].
Jaykus assumes IAFP presidency
Lee-Ann Jaykus, a professor of food science and microbiology at North Carolina State University, is the new president of the International Association for Food Protection. Jaykus, who joined IAFP in 1993, has received the organization’s Developing Scientist Award, organized and convened numerous symposia, and served as a speaker for and participant in workshops. She was a founding member of the Viral and Parasitic Foodborne Disease Professional Development Group and the Microbial Risk Analysis Professional Development Group. She also served as a member of the Journal of Food Protection Management Committee (1998–2001) and editorial board (1997–present); chair of the Nominations Committee (2004); and judge (2005, 2006) and chair (2006) for the Developing Scientist Competition Committee. Jaykus in 2006 received the IAFP Educator Award and served as chairperson of the 2007 IAFP Program Committee.
Jaykus earned a B.S. degree in food science and an M.S. degree in food microbiology from Purdue University and a Ph.D. degree in the School of Public Health at the University of North Carolina, Chapel Hill. After completing her degree in 1993, she joined the faculty at NCSU. She is a Professional Member of IFT.
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Winter joins FDA group
Carl Winter was recently appointed to the Food and Drug Administration Food Advisory Committee in the areas of chemistry and toxicology. Winter, a Professional Member of IFT and an IFT Fellow, is an extension food toxicologist at the University of California, Davis. He joins IFT Professional Members and IFT Fellows Philip E. Nelson, Professor Emeritus, Purdue University, and the chair of the FDA Food Advisory Committee, and Barbara Blakistone, Director of Scientific Affairs, National Fisheries Institute.
Maningat wins alumni award
Ody Maningat, Vice President of Applications Technology and Technical Services, MGP Ingredients Inc., received the Outstanding Alumni Award from the Dept. of Grain Science and Industry at Kansas State University.
The award recognizes alumni who have made a significant positive impact on the field of grain science and represents the values and mission of the department on behalf of the university’s alumni, faculty, staff, and students.
In addition to his responsibilities at MGPI, Maningat serves as an adjunct faculty member in the Dept. of Grain Science and Industry at the university. His research and business interests include grain science; starch structure, function, and modification; protein modification and functionality; ingredient interactions and functionality; value-addition and physiological benefits of grain-derived ingredients; and research alliances with scientists and product developers in the food industry, government, and academia. He is currently coediting the book Resistant Starch: Sources, Applications, and Health Benefits, which will be published by Wiley-Blackwell and IFT Press. He is a Professional Member of IFT.
AACC honors Alavi
Sajid Alavi, Associate Professor, Kansas State University, has won the 2010 Young Research Scientist Award from AACC International. The award honors scientists younger than age 40 for contributions to basic and applied cereal science research.
Alavi, who joined the faculty at KSU in 2002, was promoted to Associate Professor in 2008 and heads the K-State Extrusion Lab at the Bioprocessing and Industrial Value Added Program facility. He works closely with a team of staff and students to perform extensive research, teaching, industry, and service-related activities that have transformed the facility into an internationally recognized extrusion research and education program. In addition, the lab has become a major service provider to industrial clients involved in pet food, aqua feed, and food production. Alavi is a Member of IFT.
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Meullenet heads department
The University of Arkansas has named Jean-François Meullenet, a professor of food science, the head of the university’s food science department.
Meullenet, a Professional Member of IFT, is the Tyson Distinguished Professor in Food Sensory Science and has served as interim head of the department since December 2008. He developed the department’s rheology and sensory research program and founded the Sensory Evaluation Service Center for testing consumer responses to food products. In addition to these achievements, Meullenet has developed new and enhanced consumer research methods and is the author or coauthor of more than 70 scientific publications, including Multivariate and Probabilistic Analyses of Sensory Science Problems published by Wiley-Blackwell and IFT Press.
Meullenet received a master’s degree in food engineering from the National Superior School of Agronomy and Food Sciences in Nancy, France, and a Ph.D. degree from the University of Georgia.
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.
Learn about healthful foods R&D at Wellness 11
Do not miss your chance to learn how to align your product development activities with the wider consumer health agenda. The Institute of Food Technologists’ Wellness 11 Powered by Food Technology Magazine conference will show you how. Visit www.ift.org/wellness or see page 48 of this issue for more information.
In Memoriam
John K. McAnelly, IFT Fellow (2003), had more than 33 years of food industry experience, particularly in the area of food safety. He was a senior scientist at the Food Research Institute, University of Wisconsin–Madison, and prior to taking that position, he served as President of McAnelly Associates Inc., a food safety and quality management consulting firm. Throughout his career, he was Group Director of Corporate QA for Nabisco Brands Inc. and Nabisco Inc., Vice President of Technical R&D for Rival Pet Foods, and Chief Biochemist for Swift & Co. McAnelly graduated from Iowa State University and held advanced degrees from North Carolina State University and University of Wisconsin–Madison. He served as Chair of the IFT Quality Assurance Division (1993–1994).
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 .