2015 IFT Achievement Award Winners
IFT Achievement Awards recognize remarkable contributions in research, applications, and service in the food science and technology industry. The roster of 2015 honorees is as follows.
Nicolas Appert Award
Stephen L. Taylor, PhD, professor and co-director, Food Allergy Research & Resource Program, Department of Food Science & Technology, University of Nebraska, received the 2015 Nicolas Appert Award for his comprehensive investigative work on food allergens, which includes their detection, the determination of threshold doses, the implementation of risk assessment approaches, and effects of food processing on allergens and their detection.
David J. McClements, PhD, professor in the Department of Food Sciences at University of Massachusetts Amherst, received his PhD in food science in 1989 at the University of Leeds in the United Kingdom. He did his postdoctoral research at the University of Leeds, University of California, Davis, and University College Cork in Ireland. He has authored or coauthored four books, edited or coedited six books, published more than 600 scientific articles in peer-reviewed journals (with an H-index of 70), published more than 50 book chapters, and has three patents. He has previously received awards from the American Chemical Society, the American Oil Chemists’ Society, the Society of Chemical Industry, the Institute of Food Technologists, and the University of Massachusetts in recognition of his scientific achievements.
William V. Cruess Award for Excellence in Teaching
Gabriel Keith Harris, PhD, associate professor and undergraduate coordinator of food science at North Carolina State University, received the 2015 William V. Cruess Award for Excellence in Teaching for his demonstration of knowledge, creativity, and enthusiasm in the field of food science and technology. He wishes to thank his family, friends, students, and colleagues for their advice, generosity, and inspiration. He especially wishes to thank his wife, Claudia, and his children, Jimmy, Carolina, and Nicolas Santiago, for the love and support they provide every day.
Carl R. Fellers Award
David Patrick Green, PhD, professor and department extension leader in the Department of Food, Bioprocessing & Nutrition Sciences at North Carolina State University, received the 2015 Carl R. Fellers Award for his longstanding dedication to enhancing the profession of food science. Green is a professor and the department extension leader in the Dept. of Food, Bioprocessing & Nutrition Sciences at North Carolina State University. He served as director of the Center for Marine Sciences and Technology and chair of IFT’s Aquatic Food Products Division. Green is known worldwide for his innovative outreach programs and for bringing recognition to food science.
Food Technology Industrial Achievement Award
Aseptia and North Carolina State University Department of Food, Bioprocessing & Nutrition Sciences received the 2015 Food Technology Industrial Achievement Award for the development and commercialization of a new generation of shelf-stable products using microwave-assisted aseptic processing. The partnered business and academic team achieved a revolutionary aseptic preservation system with nutrient, flavor, and quality retention for shelf-stable products and introduced items that included soups, purees, and smoothies to the U.S. market with significant success.
Industrial Scientist Award
Pablo Coronel, PhD, Vice-President of Research & Development Aseptia, received the Industrial Scientist Award for his pioneering work in the understanding and development of processes for pasteurization and sterilization of foods using continuous-flow microwave heating. Coronel’s research has allowed the development of advanced preservation processes, including aseptic packaging, with regulatory acceptance and commercial introduction. This groundbreaking technology has resulted in shelf-stable foods with superior nutrient and flavor retention developed by Aseptia. Coronel is considered the leading world expert in this unique field.
W.K. Kellogg International Food Security Award and Lectureship
Octavio Paredes-López, PhD, DSc, biotechnology laboratory head, Cinvestav, National University Polytechnic Institute, received the 2015 WK Kellogg International Food Security Award for his research in improving access to and safety of nutritious food, notably prickly pear, common beans, amaranth and maize flour, in the poorest areas of Mexico, as well as his leadership in training students and scientists in Mexico, Latin America, and the Caribbean. He has also created regional networks for food science training.
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Bor S. Luh International Award
Joe M. Regenstein, PhD, professor emeritus of food science at Cornell University, received the 2015 Bor S. Luh International Award for his outstanding contribution to the Cornell Kosher and Halal Food Initiative, a unique program that provides significant help to the food industry in providing kosher and halal foods to consumers worldwide. In addition, Regenstein offers expertise in the areas of animal welfare, fish, and poultry by-products processing optimization, which have had major impacts on the food industry.
Samuel Cate Prescott Award
Julie Goddard, PhD, assistant professor of food science at University of Massachusetts Amherst, received the 2015 Samuel Cate Prescott Award for Research for developing an outstanding research program focused on modifying the surface chemistry of food contact materials to improve the quality, safety, and sustainability of the food supply.
Research and Development Award
Ahmed E. Yousef, PhD, professor of food science and technology at The Ohio State University, received the 2015 Research and Development Award for his research program that enhances food safety and human health, particularly the development of methods to decontaminate shell eggs to possibly eliminate the transmission of salmonellosis and the discovery of novel antimicrobial agents as potential food preservatives.
Sensory and Consumer Sciences Achievement Award
Hildegarde Heymann, PhD, professor in the Department of Viticulture and Enology at University of California, received the 2015 Sensory and Consumer Sciences Achievement Award for her significant impact and contributions to the field of sensory science. She has advanced the methodology of sensometrics and application of multivariate statistical analyses in sensory science. Additionally, she has done sensory-chemical characterization of wines and foods, which led to greater understanding of flavor chemistry. She also has demonstrated a great dedication to teaching and student development.
Myron Solberg Award
Mickey Parish, PhD, senior advisor for microbiology in the Office of Food Safety, Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration, received the 2015 IFT Myron Solberg Award for his outstanding development and leadership of cooperative activities among industry, academic, and government organizations. Parish’s numerous collaborations include relationships between the U.S. Dept. of Agriculture, the Food and Drug Administration, the International Life Sciences Institute, industry, and universities.
Elizabeth Fleming Stier Award
Kenneth Marsh, PhD, CPP, CFS, executive director of the Woodstock Institute for Science & the Humanities (dba Woodstock Institute for Science in Service to Humanity), received the 2015 Elizabeth Fleming Stier Award in recognition of his efforts toward reducing world hunger through application of food technology principles including preservation, packaging, and transportation. He, with other food technologists and delegates of World Food Congresses, pioneered reducing food losses when most efforts focused on agricultural production. His commitment represents the best of what scientists can contribute to humanitarian efforts and exemplifies the dream of Dr. Stier.
Calvert L. Willey Distinguished Service Award
Bruce Ferree, CFS, compliance manager at California Natural Products, received the 2015 Calvert L. Willey Award for his outstanding, enthusiastic, and unique volunteer leadership to IFT for 34 years. Ferree is a noted educator, motivator, and author on quality and food safety. His exceptional support of the IFTSA as the top fundraiser for nine straight years is in addition to substantial contributions to IFT, including chairing 18 committees, task forces, or award juries, as well as two IFT sections.
Gilbert A. Leveille Award and Lectureship: Theodore P. Labuza
This is a joint award in partnership with the American Society of Nutrition (ASN) to be presented at the 2015 ASN Scientific Sessions & Annual Meeting.
Trailblazer Award and Lectureship: Gilbert A. Leveille
This is a joint award in partnership with the Academy of Nutrition & Dietetics (AND) to be presented at the 2015 AND Food & Nutrition Conference & Expo.
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2015 IFT Fellows
The following members have been chosen as IFT Fellows, a designation that recognizes individuals with outstanding qualifications and experience who have made important contributions to the field of food science and technology.
Sheryl Barringer, PhD, The Ohio State University, Professor and Chair, Dept. of Food Science and Technology
Barringer holds a BS with highest honors in food science from the University of Illinois and a PhD in food science and nutrition from the University of Minnesota, where she was a National Needs Fellow with the U.S. Dept. of Agriculture. She teaches highly regarded courses in processing, technical problem solving, and chocolate science. She received the College Outstanding Teaching Award in 2001 and 2005. Her research is in flavor volatiles, coatings, snack foods, and fruit and vegetable processing. She won the 1997 OARDC Outstanding Research Award and the 2004 IFT Samuel Cate Prescott Award. Barringer is associate editor for the Foods & Food Ingredients Journal of Japan and a very active IFT volunteer. In 2009–2010 she served as chair of IFT’s Food Engineering Division and is now chair of IFT’s Education, Extension, and Outreach Division.
Janet E. Collins, PhD, RD, CFS, CropLife America, Senior Vice President, Science and Regulatory Affairs
Collins, the only registered dietitian to serve as IFT president, has more than 35 years of professional experience in academic and industry settings, including tenured positions at the University of Wyoming and Mundelein College in Chicago, and has held leadership positions in science and regulatory affairs. Her academic appointment included fulfilling responsibilities at the interface of food science and dietetics and conducting research in meat science. Her industry leadership positions comprise global biotechnology manager and senior manager of corporate regulatory affairs at E.I. du Pont de Nemours and director for global regulatory organizations at Monsanto. Currently leading the scientific and regulatory affairs function at CropLife America, Collins also provided executive leadership for the American Meat Institute, the National Cattlemen’s Beef Association, and National Dairy Council.
H. Russell Cross, PhD, Texas A&M University, Professor and Head, Dept. of Animal Science
Cross’s experience as an academician, food research scientist, research supervisor, industry chief executive officer, administrator of the Food Safety Inspection Service of the U.S. Dept. of Agriculture, and executive vice president of Texas A&M University allowed him to confront major issues in the meat industry and make significant changes for the betterment of both consumers and the industry. His knowledge is greatly valued by professionals in the meat industry, at regulatory agencies, and in academia. He has successfully implemented changes within the food system that continue to influence education, farm practices, meat inspection and grading, meat industry procedures, and consumer safety.
Christopher R. Daubert, PhD, North Carolina State University, Professor and Head, Dept. of Food, Bioprocessing and Nutrition Sciences
An accomplished professor at North Carolina State University, Daubert continues to make exemplary contributions to food science through his dynamic engineering program and visionary leadership as department head of a highly respected food science program. Daubert, an internationally recognized expert on food rheology and texture, applies fundamental knowledge of rheology and physical-chemical models to explain ingredient functionality. His scientific innovations reveal how food structure impacts rheological behavior and textural perception, and he has consistently positioned his program at the forefront of new technologies that will accelerate advances in food design.
N. A. Michael Eskin, PhD, University of Manitoba, Professor, Dept. of Human Nutrition Sciences
Eskin has published 125 research papers, 13 books, and more than 50 chapters. His book Biochemistry of Foods, first published in 1971, has become a classic; the third edition was released in 2013 and is being translated into Portuguese. Eskin conducted important research that helped establish canola oil worldwide. He is the recipient of a number of prestigious awards from the Institute of Food Technologists, the American Oil Chemists’ Society, and the Canadian Institute of Food Science and Technology and is co-editor of Lipid Technology. In recent years he has become known for his lipid science rap songs on YouTube.
Olga Martín-Belloso, PhD, University of Lleida, Professor, Dept. of Food Technology
Martín-Belloso created the research group Novel Technologies for Food Processing 20 years ago to obtain safe, fresh-like, nutritious, and attractive foods through innovative approaches and technologies in a sustainable way that includes valorization of byproducts. She led technology transfer to the industry in a center devoted to canned vegetables and supported the industrial implementation of HACCP and quality management systems, providing an innovative boost to the canned vegetables industry in Spain. She participated in the establishment of the Nonthermal Processing Division and has been an associate editor of the Journal of Food Science since 2008.
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David McClements, PhD, University of Massachusetts Amherst, Professor, Dept. of Food Science
McClements received his PhD in food science at the University of Leeds and conducted post-doctoral research at the University of Leeds, the University of California, Davis, and University College Cork. He has authored or coauthored four books, edited or coedited six books, published more than 600 scientific articles in peer-reviewed journals (with an H-index of 70), published more than 50 book chapters, and obtained three patents. In recognition of his scientific achievements, he has received awards from the American Chemical Society, the American Oil Chemists’ Society, the Society of Chemical Industry, the Institute of Food Technologists, and the University of Massachusetts Amherst.
Hyun Jin Park, PhD, Korea University, Professor, College of Life Sciences and Biotechnology
Park has distinguished himself as an internationally renowned authority in food engineering, packaging, and nano-food materials; he has devoted his entire professional career to research, education, and international collaboration in those fields. He published 195 articles in peer-reviewed journals, two textbooks, three book chapters, and 144 research abstracts, and has obtained 22 patents. He was vice president of the Korean Society of Food Science and Technology in 2014. He made technology/invention transfers to the industry 12 times and gave 58 speeches. Park successfully obtained more than $9 million in funding as program director of 79 projects while advising 53 master’s and 31 doctorate students. A crowning achievement is his multi-million dollar, multi-institutional project that lead to establishing the Center for Functional Food Ingredients in Korea.
Yrjö H. Roos, PhD, University College Cork, Professor and Head of School of Food and Nutritional Sciences
Roos is known for his teaching and research of phase and state transitions in food materials and the use of glass transitions and state diagrams in food engineering and technology as fundamental concepts for improved food processing and stability control. He contributed to the understanding of crystallization phenomena and reaction kinetics in food products while emphasizing the importance of the time-dependent and non-equilibrium characteristics of food materials. He has served in academia and the food industry and trained numerous scientists in Europe, the United States, and Asia.
Harjinder Singh, PhD, Massey University, Head of School of Food and Nutrition
Distinguished Professor Singh is head of School of Food and Nutrition and co-director of the Riddet Institute at Massey University. Singh received his PhD from University College Cork and has been with Massey University since 1989. Singh is a fellow of the Royal Society of New Zealand and the International Academy of Food Science and Technology. He has received the Marschall Rhodia International Dairy Science Award, William C. Haines Dairy Science Award, JC Andrews Award, and Shorland Medal. In 2012 he was co-recipient of the Prime Minister’s Science Prize. Singh has published more than 300 research papers in international journals and presented about 100 keynote addresses at international conferences.
Gow-Chin Yen, PhD, CFS, National Chung Hsing University, Chair Professor, Dept. of Food Science and Biotechnology
Yen is recognized for his outstanding and substantial work to promote optimal health and wellness of the food supply and his dedicated teaching, mentoring, and service in food science education. Yen is an internationally renowned expert in molecular food chemistry, food safety, and functional foods. He has made contributions to the advancement of food science and safety in Taiwan and other global locations and to the Institute of Food Technologists through research and development. He has published more than 250 peer-reviewed articles with high citation rates. He is a fellow of four professional organizations, and he serves as an associate editor of the Journal of Food Science. He has been an IFT member since 1981.
Gregory Ziegler, PhD, Pennsylvania State University, Professor, Dept. of Food Sciences
Ziegler is recognized as an advocate for the profession of food science, an academic leader, a passionate teacher, and a mentor for students; he is also renowned for his outstanding research in food process engineering. Ziegler’s research focuses on foods as material composites with properties governed by the physical and chemical interactions of their constituents. His research to understand the physical and structural transformations occurring in chocolate during conching helped transform the process from an art to a science, and his long-term efforts in understanding bio-polymer behavior have resulted in basic and applied knowledge benefiting both academia and industry. His work has resulted in more than 100 peer-reviewed publications.