Register now for Wellness 14
Join fellow food professionals to learn about new developments in products and trends in the health and wellness arena at the Institute of Food Technologists Wellness 14 conference. Registration for the event is open.

Wellness 14 will offer professionals in the food industry, academia, and government the opportunity to network and interact with others who work for a variety of food entities both large and small. The session topics will cover an array of food and nutrition topics including nutrition science, consumer trends, product development strategies and applications, food processing applications, sensory applications, and labeling and regulatory considerations.

Wellness 14 is scheduled for March 20–21 at the Westin Chicago River North in Chicago. For more information, call 312-782-8424, e-mail [email protected], or visit www.ift.org/wellness.

Rosskam joins Penn State advisory board
Skip Rosskam, President and COO of David Michael & Co., recently joined Penn State University’s College of Agricultural Science Entrepreneurship and Innovation Program Advisory Board. He will join other board members in establishing the program’s vision and guiding the college as it works toward achieving long-term goals. The College of Agricultural Science Entrepreneurship and Innovation program creates entrepreneurs and innovators in the food and agricultural sectors. Rosskam is a Professional Member of IFT.

Morgan is new dept. head
The University of Tennessee recently named Mark T. Morgan head of the Dept. of Food Science and Technology. Before taking the leadership role at the University of Tennessee, Morgan was a professor in the Dept. of Food Science at Purdue University. He conducts research on active packaging for processing and increasing shelf life, as well as on applications of gas sterilization methods for novel aseptic processing and improved fresh produce safety. He is a Professional Member of IFT.

FSU honors Sathe
Shridhar K. Sathe, a food scientist at Florida State University College of Human Sciences, was named the 2013–2014 Robert O. Lawton Distinguished Professor. This is the highest honor that the university gives to one of its own faculty members.

Sathe, a Member of IFT, is a leading researcher in food biochemistry and has spent his career studying the molecular properties of food proteins, particularly those of legumes and edible tree nut seeds. The methods that he has developed to isolate, purify, and characterize the properties of edible seed proteins are used by researchers around the world.

In This Article

  1. Food, Health and Nutrition