IFT WORLD
Register now for New Orleans event
Registration is open for the IFT Annual Meeting & Food Expo®. So plan to join thousands of food science and technology professionals in New Orleans, La., June 11–14, 2011, to expand your knowledge and to increase your business opportunities.
The Annual Meeting & Food Expo provides attendees with access to the most recent product, ingredient, and technology innovations; presents information on consumer, product development, and health trends; and offers countless opportunities to meet face-to-face with suppliers of ingredients and equipment. And don’t forget about the myriad professional networking occasions and the way in which the event provides researchers and students with a forum for presenting findings from their studies.
In addition, attendees will have the opportunity to recognize the outstanding contributions that the IFT Achievement Award winners and newly elected IFT Fellows have made to the food industry; attend a career fair; contribute to the Feeding Tomorrow Scholarship Fund as a participant in or donor to the IFT Student Association/Feeding Tomorrow Fun Run; and make a difference by volunteering time with or making a donation to IFT Cares.
More information is available in the 2011 Advance Program and at www.ift.org/IFT11, or by calling IFT Central at 312-782-8424. The May 2011 issue of Food Technology will feature the annual preview of the IFT Annual Meeting & Food Expo—a comprehensive review of the exciting events and programs; information about the Scientific and Education Program; and highlights of some of the ingredient, processing, packaging, and food safety suppliers.
UW Madison recognizes Sperber
The University of Wisconsin–Madison has presented William H. Sperber with the Honorary Recognition Award for his contributions to the food science and technology profession, his community, and the university.
Sperber, a food microbiologist who has made major contributions to the safety of the nation’s food supply, began his career at Best Foods, moved to Pillsbury in 1972, and then in 1995 moved to Cargill, where he served as Senior Corporate Microbiologist. While at Pillsbury, he played a key role in the first company-wide implementation of HACCP.
Sperber, a Professional Member of IFT, has served on a number of committees dedicated to food safety, including the National Advisory Committee on Microbiological Criteria for Foods, and since 2007, he has been promoting the concept of an international food protection organization, operated under the auspices of the United Nations.
Eurofins hires Marshall
Eurofins Scientific has hired Douglas Marshall as Chief Scientific Officer, Microbiology. He leads technological development and has scientific oversight of the U.S. microbiology division, which includes testing centers in North America. He has developed methods to rapidly detect and control foodborne pathogens. A Professional Member of IFT, Marshall was elected an IFT Fellow in 2005. He has more than 20 years of experience in academia and industry.
McCormick honors King
McCormick and Co. Inc. has promoted Silvia King to the position of McCormick Distinguished Scientist, the highest level on the company’s R&D technical ladder. She is the first employee of McCormick to receive this honor. Her technical leadership and skills have driven cutting-edge programs in sensory science at the company.
King began working at McCormick in 1986 as a sensory analyst. In her new role, she is responsible for the further evolution of the company’s sensory science competency and research platforms globally.
A Professional Member of IFT, King received both a B.S. degree and an M.S. degree in food science from the University of Georgia.
Symrise promotes two
Symrise N.A. named Arlene S. Kobos Vice President of Sales, promoting her from the position of National Sales Director. Kobos joined Symrise in 2002, after serving as Director of Sales for Heller Seasonings. She has also worked for Kerry Inc., FIDCO, and Pillsbury Co. A graduate of Michigan State University, Kobos, a Member of IFT, earned B.S. degrees in both food science and nutritional sciences. She earned an MBA at the University of Phoenix.
The company has promoted Frank Rapacki to Director of Consumer Insights. He leads the North American consumer insights team in providing custom sensory, consumer, and marketing research data in support of Symrise’s business partners and also develops new qualitative and quantitative research tools and provides professional development for his team. He earned both a B.S. degree and an M.S. degree in food science from Cornell University and an MBA in marketing from Fordham University. He is a Member of IFT.
Reconnect with Phi Tau Sigma
The mission of Phi Tau Sigma is to recognize scholarly achievements and contributions to the food science and technology profession. It is accomplished through the continuous identification of outstanding scholarly achievements among undergraduate and graduate students in food science, and by recognizing contributions of members to the profession.
In 1953, the society was founded by faculty and students in the Food Technology Dept. at the University of Massachusetts. Its purpose was to encourage and recognize scholarships and contributions by students and members during their careers. The society is organized around local chapters, usually located at universities with programs of study in food science.
Membership in Phi Tau Sigma is achieved through nomination by a defined group of members.
Currently, the society sponsors the Annual Recognition Event for student participants of the scientific poster competitions at the IFT Annual Meeting and the Carl R. Fellers Award.
The Executive Committee of Phi Tau Sigma is encouraging all inactive members to provide their current contact information, so that communications about society activities can reach as many members as possible.
The current and previous monthly newsletters, which began in October 2010, may be accessed at www.ift.org/community/phi-tau-sigma/newsletter.aspx. The newsletters describe the goals and planned initiatives from the Executive Committee. Individuals who have been inducted into Phi Tau Sigma may send their current contact information to Patti Pagliuco at [email protected].
An expanded article on Phi Tau Sigma appears online in the March issue of Food Technology. In order to read the article, visit www.ift.org/food-technology/current-issue.aspx.
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.
In Memoriam
Evan Turek, Senior Kraft Foods Fellow and charter member of the IFT Nonthermal Processing Division, passed away on Nov. 24, 2010. During his 34-year career, he made significant contributions to the development of novel food processing technologies. Early in his career with Kraft Foods, he conducted research on coffee extraction, food preservation processes, and manufacturing technologies. Over time, he switched his focus to identifying, developing, and applying novel process technologies for food preservation, safety, and quality. Turek represented Kraft Foods in three industry/academic/government consortia: the Pulsed Electric Field Consortium, the High Pressure Sterilization Consortium, and the Microwave Sterilization Consortium. He and other members of the Microwave Sterilization Consortium in 2010 won the IFT Research and Development Award for developing a microwave sterilization process for pre-packaged, low-acid foods. He received a B.S degree in chemical engineering from New York University and an M.S. degree in chemical engineering from Clarkson University, and he took postgraduate courses in thermodynamics and bio-engineering at Stevens Institute of Technology.
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.