IFT launches new online community
On Sept. 29, 2014, IFT launched a new online community called IFT Connect. Located at connect.ift.org, the new community allows members to more easily and efficiently network with colleagues in food science and technology, hear about the latest research, gather peer insights, and improve their skills. Members will also find fun and informative division group discussions, open discussions, and a member directory. Visit http://bit.ly/1rneXdZ to watch a video and learn more.
Candidates sought for 2015 Macy Award
The Minnesota section of IFT is accepting nominations for candidates from all IFT sections for the 2015 Harold Macy Food Science and Technology Award.
The award, established in 1981, is given annually to recognize an outstanding example of food technology transfer or cooperation between scientists or technologists in any two of the following settings: academic, government, and private industry. The purpose of the award is to advance the profession and practice of food technology and to honor Harold Macy, former dean emeritus of the University of Minnesota and a founding member of IFT. The awardee will receive a plaque, $2,500 honorarium, and travel expenses to address the Minnesota Section at the annual Macy Award meeting to be held in Minneapolis–St. Paul.
Recognizing IFT’s top volunteers
IFT sections rely on the work of numerous volunteers, some of whom go above and beyond the call of duty. Without the passion and dedication of these volunteers, it would not be possible for IFT sections to promote the food science and technology profession and offer top-notch educational, networking, and technical programs. In light of this, sections are given the opportunity each year to recognize exceptional efforts in volunteerism. The Outstanding Section Volunteers for 2013– 2014 can be found at http://bit.ly/1uJxPTA.
Tang wins Freezing Research Award
Juming Tang, Regents Professor at Washington State University, was presented with the fifth annual Frozen Food Foundation Freezing Research Award, which recognizes individuals or organizations whose research contributes to the enhancement of food quality and safety through freezing. Tang was honored for his work in food process engineering, particularly the development of in-package microwave pasteurization technology for control of microbial and viral pathogens in frozen and chilled meals.
“Dr. Tang’s contributions to the field of food science and engineering have aided the scientific community and consumers alike by demonstrating innovation through increased product quality, safety, and shelf life,” said the foundation’s president, Kraig R. Naasz.
Tang, a professional member of IFT, holds a B.S. in mechanical engineering from Central-South University of Technology in China and an M.S. and PhD in agricultural engineering from the Universities of Guelph and Saskatchewan in Canada.
Fortune, Food & Wine recognize Wittenberg
Margaret Wittenberg, global vice president of quality standards for Whole Foods Market, was among the 25 “women who influence the way you eat and think about food” recognized by Fortune and Food & Wine magazines in a recent story.
According to the article, “The Most Innovative Women in Food and Drink,” Wittenberg, an IFT member, elevated Whole Foods’ already-firm commitment to quality when she joined the company in 1981. Under Wittenberg’s guidance, Whole Foods has become a leader on such issues as seafood sustainability, animal welfare standards, and labeling practices.
Santerre to serve on FDA committee
Charles R. Santerre, an IFT professional member and professor of food toxicology in the College of Health and Human Sciences at Purdue University, has been appointed to the U.S. Food and Drug Administration’s Food Advisory Committee for a term of four years. He also recently updated a free iPhone app he created called Fish4Health, which helps pregnant or nursing women choose safe seafood based on where they live.
IFT notes the passing of the following member: Ron Upshaw