Recognizing division scholarship winners; Getting to know Arti Arora

Riaz, Chew to head food diversity program
Texas A&M University graduate faculty member Mian Nadeem Riaz and Dept. of Nutrition and Food Science head Boon Chew are leading a new food diversity program funded by a $5 million grant from the Islamic Food and Nutrition Council of America (IFANCA).

The program, which is currently recruiting participants, will educate students in the specialized areas of ethnic and faith-based foods and help students understand the attitudes, beliefs, traditions, and geographic regions that coincide with these diets. Students in the program will also receive training in the process for certification of food products according to the requirements of a variety of specific religions and cultural groups.

“Our course is the only one in the country that offers an exploration of the many dietary needs that span our globe,” says Riaz, a professional member of IFT. “While similar programs offer an analysis of kosher and halal foods, our program is unique in its comprehensive look at diets from an array of faiths—such as Islam, Judaism, and Buddhism—and ethnicities.”

“Ethnic, faith-centered, and socially conscious foods contribute very significantly to the U.S. and global market economy, and sales are expected to continue to grow rapidly,” adds Chew, a professional member of IFT. “The IFANCA program in food diversity will create countless opportunities for advancement in this field and prepare the next generation of food and nutrition scientists with increased global awareness.”

Webster becomes FEMA president
The Flavor & Extract Manufacturers Assoc. named Timothy Webster, vice-president of global business development for David Michael & Co., as its new president.

“I am really excited to serve as FEMA’s 80th president,” says Webster. “I hope to increase transparency, dialogue, and the value proposition for our members so that we can continue to foster an environment in which the flavor industry can create, innovate, and compete.”

Webster, a professional member of IFT, is also involved with the Society of Flavor Chemists, British Society of Flavourists, and American Chemical Society, as well as other professional organizations. At David Michael, he oversees international operations in Europe, Asia, and Latin America and maintains responsibilities in vanilla.

Members join RCA board
The Research Chefs Assoc. elected several IFT members to its 2016–2017 board of directors. Catherine Proper, senior director product development and quality assurance, Supervalu, was elected president for a second term, and Paul Rockwell, executive R&D chef, Diversified Foods & Seasonings, was elected treasurer. Board members include Allen Freed, president, AJ Freed; Rosemary Trout, head of the Dept. of Culinary Arts & Food Science and food science instructor, Drexel University; and Mark Hughes, president, Anderson Partners Food Ingredient Marketing.

IFT, IFST launch joint membership program
To help meet the needs of today’s food science and technology professionals, IFT has partnered with the Institute of Food Science and Technology (IFST) to pilot a joint membership program. Open to food sector professionals based in the United Kingdom, individuals who participate in this program will have expanded member benefits that they can use to stay current on the latest developments in the science of food. Click here to learn more about the program.

Roman receives Flavorist Award
Alpa Roman, senior flavor chemist at Flavor & Fragrance Specialties, received the 2016 Flavorist Award from Women in Flavor and Fragrance Commerce (WFFC). Roman was honored at the WFFC Annual Recognition Dinner on June 22 in Jersey City, N.J.

During her 21 years at Flavor & Fragrance Specialties, Roman has focused on creative flavor development for the food, beverage, and pharmaceutical industries. She previously held positions at Ungerer, Bush Boake Allen, and Hagelin. An IFT member, Roman serves as a board member of the Chemical Sources Assoc. and the WFFC, and she is a member of the Society of Flavor Chemists.

Ganeden promotes Bush
Michael Bush was recently promoted to president of Ganeden. Previously Ganeden’s senior vice-president, Bush will now focus on Ganeden’s strategic business development and help manage the company’s domestic and international growth. He will also continue to oversee sales and marketing activities and participate in speaking engagements and educational opportunities.

Bush has been with Ganeden for more than 10 years, and prior to joining the company, Bush had more than 20 years of business experience and has won numerous awards for business leadership. An IFT member, Bush is also executive board president for the International Probiotics Assoc.

AMSA honors IFT members
The American Meat Science Assoc. recently honored several IFT members. Betsy Booren and Steve Larsen received the 2016 Distinguished Achievement Award and Shai Barbut was given the 2016 AMSA International Lectureship Award.

Booren, vice-president, scientific affairs, of the North American Meat Institute (NAMI), joined the American Meat Institute (AMI) in 2008, serving as director of scientific affairs for both AMI and the AMI Foundation before becoming vice-president in 2013. After the merger of the American Meat Institute and the North American Meat Assoc. to form the North American Meat Institute, Booren became NAMI vice-president, scientific affairs, as well as president of the NAMI Foundation. Booren represents and provides informed analysis for the majority of the U.S. beef, pork, lamb, veal, and poultry packers and processors on a variety of issues including food safety, food defense, diet and health, nutrition, animal health, biotechnology, food quality, food processing, research priorities, new technologies, and public health alternatives.

Larsen is vice-president of science and technology at the National Pork Board; his past experience includes a senior food technologist position at Tyson Foods. Larsen provides oversight to, and leadership for, the organization’s Pork Safety Quality and Human Nutrition Committee and technical working groups, as well as delivering vital and relevant information to producers, veterinarians, and consumers.

Barbut is a professor at the University of Guelph in the Dept. of Food Science and is the research adviser for Marel-Stork, a major meat processing equipment manufacturer. In these roles, he has demonstrated international influence in all aspects of academia, industry, and government and exhibited an understanding of worldwide meat processing, foreign agricultural regulations, and technology development based on regional needs.

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IFT announces division scholarship winners
Congratulations to the 2016 Feeding Tomorrow division scholarship winners.

Samantha WanWees, a first-year graduate student at the University of Wisconsin–Madison, was awarded the Food Engineering Division Scholarship. “I’ve wanted to be an engineer since a young age, and being able to combine it with food has been a dream come true,” she says. WanWees plans to continue pursuing dairy product and process engineering and hopes to pursue a career in research and development.

Prince Boakye, an MS student at Delaware State University, received the Food Laws & Regulations Division Graduate Scholarship. “I am humbled to have been chosen from many competitive applicants to receive this award,” he says. He believes the scholarship will help position him well for his future pursuits in the food industry and academia.

Ariel Garsow, a senior at the University of Minnesota, won the Food Microbiology Division Undergraduate Scholarship. She is pursuing a career in food safety and product development with an emphasis in food security to help developing countries create safe and sustainable food systems. “I want to be a part of helping to provide enough safe, healthy, and affordable food for a growing population in a sustainable manner,” she says. With a minor in Spanish, she says this scholarship will enable her to study abroad.

“It is a tremendous honor to be acknowledged by such an esteemed, prestigious organization, and to be a member of IFT,” says Nathalie Plundrich, a second-year PhD student in the Food, Bioprocessing, and Nutrition Sciences Dept. at North Carolina State University who received the Nutraceuticals & Functional Foods Division Graduate Scholarship. Her research addresses food protein allergenicity through a novel green chemistry approach.

Megan Parker received the Sensory & Consumer Science Division MS Scholarship. She is a graduate student pursuing her MS in food science with an emphasis on sensory science at North Carolina State University, and she plans to work as a sensory scientist in the food industry after graduation. “This support will allow me to work fewer hours at my second job and spend more time focusing on my research and thesis project as I prepare to defend [my thesis] this upcoming year,” she says.

Kelly Higgins, a second-year PhD student at Purdue University, was awarded the Sensory & Consumer Sciences Division PhD Scholarship. She is co-enrolled in the food science PhD and master of public health program, and she plans to pursue a career in government to help shape an environment with access to safe, healthy, affordable, and delicious food products. “Not only do these scholarships ease the financial burden of graduate school, but this recognition also reignites the fire to continue pursuing my PhD,” she says.

In addition, Zachary Cartwright, a PhD student at Washington State University, won a $5,000 scholarship, the highest general graduate scholarship offered by Feeding Tomorrow. After earning his degree in biochemistry from New Mexico State University, Cartwright volunteered at a local winery and decided to pursue graduate studies focusing on problem alcoholic fermentations and spoilage microorganisms of concern to winemakers. “I promise to use your generosity and give nothing less than my best as I work hard toward my future,” he says.

Section Meetings
Longhorn

Sept. 22: Suppliers’ night. Frisco, Texas. Click here for more information.

Getting to Know Arti Arora
Each month, we meet one of IFT’s valued volunteers.

For Arti Arora, IFT has always been a part of her professional life, beginning in her student days when she presented her master’s and PhD research at IFT annual events, participated in College Bowls, and served as student representative to the Great Lakes Section.

“What makes IFT so special is all of those things that draw you in when you’re a student,” recalls Arora, vice-president for scientific and regulatory affairs for Coca-Cola North America. “It feels like family. IFT takes you in when you’re a student, and all these years later you reflect back and realize that it’s [still] such a special organization to you.”

Arora uses her solid foundation in food science in her role at The Coca-Cola Co., which she joined in 2005. “Food science helps you go broad,” she explains, noting that she uses her knowledge of subjects such as chemistry and food safety on a daily basis.

Arora sees immense potential in the next generation of food scientists, and she emphasizes the importance of investing in the talent pool of young scientists. For those reasons, Arora recently became part of Feeding Tomorrow’s Board of Trustees, a role she hopes will allow her to give back to the organization that invested in her 20 years ago when it awarded her a $12,000 Coca-Cola Foundation scholarship.

“IFT has given me so many opportunities to grow and develop as a professional and as a leader, both as a student and young professional and now certainly through the new board appointment as a professional later in my career,” she says. “By investing in a strong pipeline of the next generation of talent, we can ensure strong, good, evidence-based science is happening in our field, and that we’re training people that can communicate effectively about food science and the role of food science in our daily lives.”

In Memoriam
IFT notes the passing of the following members: Kenneth A. Gilles, Richard Mateles, and Paul W. Walker

Have some news to share about yourself or another IFT member? Email [email protected].