JFSE launches virtual issue
As summer winds down and teachers prepare for a new school year, the Journal of Food Science Education (JFSE) collected the best teacher resources from its archives in a virtual online issue, available for free at www.wiley.com/bw/vi.asp?ref=1541-4329&site=1. The issue provides K–12 teachers with ideas and resources that can assist them in utilizing food to enhance the interest and learning of their students.

JFSE is also calling for papers for an upcoming theme issue, “Using Food for Teaching Science.” For more information and to submit a manuscript, visit www.ift.org and click Knowledge Center–Read IFT Publications–Journal of Food Science Education–JFSE Style Guide, or e-mail Amanda Ferguson at [email protected].

AAFSIS elects Krishnamurthy
Members of the American Association of Food Scientists for Indian Subcontinent (AAFSIS) have elected Kathiravan Krishnamurthy as president of the organization.

Krishnamurthy, a Professional Member of IFT, is an internationally recognized scholar in novel food processing technologies and is considered a pioneer in pulsed light processing. He currently works as a research assistant professor and engineer at the Institute for Food Safety and Health focusing on thermal and novel food processing technologies. He also serves as the editor for a food microbiology book series published by CRC Press.

Comax welcomes Dobrasz
Alexis Dobrasz has accepted a position as Midwest Account Representative with Comax Flavors, where she is responsible for current account management as well as new business development. Prior to joining Comax, Dobrasz worked in research and development at Sensient Flavors. A Member of IFT, she earned a B.S. degree from Purdue University.

Biocatalysts hires Godsil
Biocatalysts Inc. has appointed Gregory M. Godsil to the position of Sale Manager–USA. He has more than 16 years of technical sales experience in the food ingredients industry and recently trained for the position at the company’s facility in Cardiff, Wales. He is a Member of IFT.

Georgia Nut appoints Brudevold
Andrew Brudevold has joined Georgia Nut as Sales Manager. He has 15 years of experience, primarily in the dairy ingredients industry, and has worked with DairiConcepts and Quality Ingredients Corp. He is a Member of IFT.

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Graham joins Parchem
Parchem–Fine & Specialty Chemicals has hired William L. Graham as Vice President of Sales and Business Development. In his new role, Graham focuses on business development for the flavor, fragrance, and consumer products industries. He has many years of experience as a manager and a vice president of sales for several companies, including Florasynth, Haarmann and Reimer USA, Delavau, and Frutarom USA. He is a Member of IFT.

Cutter wins service award
Catherine Cutter, Associate Professor and Food Safety Extension Specialist, Penn State University, has won the American Meat Science Association 2011 Distinguished Extension—Industry Service Award. The award, which was established in 1965, recognizes outstanding achievement in meat science extension and service to the industry and is sponsored by the American Meat Institute Foundation.

Cutter has developed and conducted workshops and educational programs, including HACCP Training for Meat Processors, Food Microbiology and Sanitation, Venison 101, and Serve-Safe Training. In addition to her extension work at the university, Cutter conducts research on solving problems of immediate concern to meat processors. She is a Professional Member of IFT.

FMI chooses Thesmar as VP
The Food Marketing Institute (FMI) has appointed Hilary S. Thesmar as Vice President of Food Safety Programs. Her responsibilities include supervising all programs and activities related to food safety, food defense, and food quality systems as well as serving FMI member companies as their advisor and representative before governmental, scientific, consumer, and industry audiences on issues related to food safety.

Prior to joining FMI, Thesmar worked for the National Turkey Federation and the Egg Safety Center. She earned a B.S. degree in food science from Clemson University, a M.S. degree in human nutrition from Winthrop University, and a Ph.D. degree in food technology from Clemson University. She is a Professional Member of IFT.

McLellan is new Utah State VP
Utah State University recently named Mark R. McLellan Vice President for Research and Dean of Graduate Studies.

For almost 30 years, McLellan has gained extensive experience in the areas of food processing, academic program development, outreach, and communications. His accomplishments include developing and implementing major research programs at three universities and developing graduate programs as a central element of his research efforts. He has served on the faculty at University of Florida, Texas A&M University, and University of Massachusetts, Amherst, and has published more than 90 peerreviewed journal articles. A Professional Member of IFT, McLellan is Past President of IFT (2002–2003) and an IFT Fellow.

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Abelei employs Schaefer
Abelei Flavors has named Larry Schaefer Senior Account Manager. He is responsible for the company’s clients in the southern United States. His previous experience includes more than 11 years as R&D and Operations Manager at Seco-Golden 100, where he formulated beverage base formulas for beverage companies in the U.S. and Central America. He also supervised the production and quality control of liquid and powder beverage base mixes. He is a Member of IFT.


In Memoriam
Barry L. Zoumas
, the Alan R. Warehime Professor of Agribusiness in the College of Agricultural Sciences, Pennsylvania State University, had a background as both a scientist and a businessman. Prior to accepting the position at the university, Zoumas was Senior Vice President of Science and Technology at Hershey Foods Corp. He retired from the company in 1997 after 27 years. While at Hershey, he was responsible for corporate technical activities, including research and development, quality assurance, corporate engineering, environmental and regulatory affairs, and agribusiness. He was known around the world as an expert in the science and nutrition of chocolate.

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 Kakos (e-mail [email protected]) or visit Feeding Tomorrow at www.ift.org.


Section & Division meetings
Nov. 3:
Golf outing. San Antonio, Texas. Contact Scott McCormick at 210-351-6261 or [email protected].

Nov. 9:
Suppliers Night. Rosemont, Ill. Contact Marty Roth at 630-916-4960, or e-mail [email protected].

Nov. 2:
Suppliers Night. Hunt Valley, Md. E-mail Amy Pojunas at [email protected] or Kimberly Nemecek at Kimberly. [email protected], or visit www.mdift.org.

Oct. 26:
Suppliers Night. Minneapolis, Minn. Contact Tina Hacker at 651-739-9098 or [email protected] or Cherie Jones at 763-425-6711 or [email protected].

Nov. 1:
Suppliers Night. Cinnaminson, N.J. Contact Gerri Cristanteillo at 201-657-1989 or [email protected] or Barbara Brojack at 609-294-9172 or [email protected], or visit www.philadelphiaift.org.

Visit www.ift.org view the Events Calendar, including listings for Section and Division meetings, and for information on how to list your event.

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Virginia Dare was inaccurately listed as Institute of Food Technologists on page 131 in the IFT Food Expo Exhibitor Profiles section in the August 2011 issue.

The Food Safety & Quality column, “Analyzing for Dietary Fiber,” in the July 2011 issue incorrectly stated that the ANKOM TDF instrument will be able to process 18 samples or more in 60 minutes. The instrument will actually be able to process up to 18 samples per 8-hour day with only about 60 minutes of technician interaction with the process.

Norman E. Harris’s name was mistakenly omitted from the list of IFT 50-year members that appeared on page 118 in the June 2011 issue.

Food Technology regrets the errors.