Leadership election candidates; Leveille wins Harris Award

IFT presents candidates for Leadership Election
IFT announces the candidates for the 2016 Leadership Election. The candidates for president-elect are Martin Cole and Cindy Stewart. The candidates for the board of directors are Cornelius Dick (Kees) de Gooijer, Chris Findlay, Sarah Kirkmeyer, Roger Lawrence, Lauren Shimek, Gunnar Sigge, and Geoffrey Smithers. IFT’s voting membership elects one member for president-elect and four members for the board of directors, as well as members to serve on the Nominations & Elections Committee.

The election will be held Feb. 15–March 15. Click here for more information, and please forward any questions about the slate of candidates, petition process, or the online elections to Kate Dockins, staff coordinator for the Nominations & Elections Committee, at [email protected].

Nominations deadline for IFT Fellows
If you haven’t already done so, you still have time to nominate a colleague to become a 2016 IFT Fellow. Nominations will be accepted until Feb. 26, 2016.

The IFT Fellow designation recognizes exemplary professionalism in the field of food science. This honor, which is awarded to just a fraction of a percent of IFT’s membership, is given based on peer recommendations that take into account nominees’ accomplishments in the areas of scholarly advancement, service to the food science and technology profession, inspiration of others to excel in the food science and technology field, primary responsibility for the success of a new food product, and/or improvement of the human condition via food science and technology.

“IFT Fellowship is the pinnacle of a professional career in food science and technology, reflecting outstanding achievements in the food field as recognized by your peers,” says Ray Winger, who was named a Fellow in 2014. “Elevation of your professional status to this elite group is a justified culmination of your hardworking career in the food arena, whether it be academic, industry, government, or consultancy. … If you know someone who should be a Fellow, or believe you are suitably qualified, why not submit an application now?”

IFT will honor the new Fellows with a ceremony held during IFT16 in Chicago. Click here to nominate a peer. The deadline to submit nominations is Feb. 26, 2016. Email Erin O’Connell ([email protected]) or Kate Dockins ([email protected]) with any questions.

Leveille wins Harris Award
During a ceremony on Oct. 23, IFT Past President Gilbert A. Leveille received the 2015 Harris Award, which is given annually by The Ohio State University (OSU) to recognize excellence in and contributions to food science. The award, which is endowed by adjunct professor Ronald Harris, is intended to bring industrial food scientists to OSU to inspire students with the possibilities their own careers might have. “The idea is to bring in really terrific people to interact with students and show them what they can do,” explains Kelly F. Elisar, communication manager and industry liaison for OSU.

According to Elisar, the committee chose Leveille based on his lifetime of experience in all facets of the industry and as “someone who could speak to students and really energize them, someone they can look up to and remember.” As part of the award, Leveille sat down with students during an informal chat and met with them as he toured the faculty labs.

Leveille, an IFT emeritus professional member and Fellow, is president of Leveille Associates, a company that consults on nutrition, food science, and regulatory affairs. He has held positions within government and the public sector across his 50-plus years in the food industry, including roles at the U.S. Army Nutritional Research Laboratory, General Foods, and Nabisco. He also taught at the University of Illinois and Michigan State University, serving as chair of the Dept. of Food Science and Human Nutrition at the latter.

Leveille has received numerous other awards, including IFT’s Carl R. Fellers, Industrial Scientist, and Nicolas Appert Awards. In addition, the Gilbert A. Leveille Award, which is presented by IFT and the American Society for Nutrition, was established in 2010 in his honor.

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More recruiters looking for CFS on CVs
With the conclusion of the last testing window in 2015, the number of Certified Food Scientists (CFS) has grown to nearly 1,800 strong from 55 countries across the world. As the credential continues to grow globally, more and more organizations are understanding how the program can help with their employee recruitment and retention needs. In fact, there are now more than 300 organizations with two or more Certified Food Scientists on staff.

Linda Perucca, a Certified Food Scientist who serves as the associate director of intellectual property strategy and global RD&Q training for Mondelēz International, sees value in the CFS as a tool for finding candidates to fill open positions internally. “As an employer looking for people from time to time, I think the CFS is a great opportunity to say that from an independent source these people have the knowledge to meet my needs. It’s a great way to help screen employees to see if they actually have that strong science background to be able to help deliver in the position I’m looking to fill,” she says. Mondelēz had its 21st employee become certified during the last testing window of 2015.

Fellow Certified Food Scientist Bruce Ferree of California Natural Products says CFS is a great tool for recruiting candidates from outside the organization as well. “As a hirer, I’m asking for certifications. How do I verify that potential employees know what they’re talking about, that they can explain things and apply all the different sciences?” he says. “I look for the CFS certification. I encourage others to get their CFS in order to distinguish themselves from other people applying for the same job.”

Hiring new staff with the CFS or encouraging current staff to pursue the credential may reduce the need for on-the-job training, which in turn saves both time and money for the organization. The CFS can also be leveraged as a retention tool, as employee development can contribute to increased loyalty and job satisfaction. Organizations may learn more about the benefits of the CFS program by clicking here.

IFT announces spring short courses
IFT will hold several in-person short courses during the first half of 2016, including three brand-new offerings.

At its Chicago headquarters, IFT will present Fundamentals of Sensory Science March 2­–3 (new), Principles of Food Microbiology April 12–13, and Effective Environmental Monitoring and Aseptic Technique May 17–18 (new). IFT will offer three courses in New Brunswick, N.J., March 31–April 1: Labeling Requirements and Implications for Foods Marketed in the U.S., Flavor Interactions in Foods, and Plastics Packaging and Shelf Life (new).

Registration is now open; click here for more information.

Feeding Tomorrow scholarships open
Applications are now being accepted for the 2016 Feeding Tomorrow Graduate and Undergraduate scholarships. These scholarships, which are broken into two groups, are open to student members pursuing degrees in food science who meet certain eligibility requirements. Applications for IFT Division Scholarships are due Feb. 5, and Feeding Tomorrow Scholarship applications are due Feb. 19.

“It was an honor to be a recipient of one of these scholarships because of the organization it came from,” says Callista Miller, who received a 2015 Feeding Tomorrow General Undergraduate Scholarship. “IFT is a great leader in making this world’s food systems both healthier and more accessible to all people of this world, and I am thrilled to be a part of that.”

For more details and to apply, click here for undergraduate scholarships and here for graduate scholarships. Email Shannon Rodnick ([email protected]) with any questions.

A&B hires O’Neill
Joe O’Neill recently became vice-president of sales & business development for A&B Ingredients, where he will manage the company’s day-to-day sales efforts for its specialty ingredients line of products.

“I am extremely pleased to welcome Joe O’Neill to A&B Ingredients,” says Gil Bakal, managing director. “Throughout his career, Joe has exhibited the knowledge and professionalism that can only assist us as we continue to move forward with our present and future product offerings. I look forward to working closely with him in the days, months, and years ahead.”  

Before joining A&B, O’Neill spent 16 years with Beneo, most recently serving as president and general manager. He has also held various sales and marketing management roles with companies that include Kerry Group, FMC, and Bunge. O’Neill, a member of IFT, received his MS in biotechnology from Dublin City University and his BS in biochemistry from University College Dublin.

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Ingredion appoints Zallie
As part of changes to the structure of its executive leadership team, Ingredion announced that James P. Zallie—currently executive vice-president, global specialties and president, North America—has been appointed to the role of executive vice-president, global specialties and president, Americas. In this role, he will lead the regional businesses of both North and South America.

“These changes to our executive team structure will further improve alignment, leverage opportunities across similar businesses and geographies, and streamline organizational reporting,” says Ilene Gordon, Ingredion chairman and CEO.

Zallie has also served as executive vice-president, global specialties and president, EMEA and Asia-Pacific, for Ingredion. Previously, he spent 27 years with National Starch, where he was president and CEO. He earned an MS in food science and MBA from Rutgers University and a BS in food science from Pennsylvania State University.

IFT webcasts highlight FSMA Final Rules
Over the last several months, IFT has presented a series of webcasts that provide clarity and detail about the U.S. Food & Drug Administration’s most recent Food Safety Modernization Act (FSMA) Final Rules. These included the FSMA Final Rule for Preventive Controls for Human Food from Sept. 24, 2015, the FSMA Final Rule for Foreign Supplier Verification Programs (FSVP) from Dec. 1, 2015, and FSMA Final Rule for Produce Safety: Significant Provisions of the Rule from Dec. 18, 2015. IFT members have free access to these webcasts, as well as the entire on-demand catalog, available here.

In addition, IFT provides comprehensive information about FSMA on its website, including rules timeline, rules guidance, and updates. Click here to learn more.

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

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

IFT has been an integral part of my life,” says Jennifer McEntire. Like many of IFT’s volunteers, she began her involvement as a student, attending Philadelphia Section meetings during her freshman year at the University of Delaware and serving as a student liaison to the section. For a while after that, she says, she was not as active as a volunteer—because she spent eight years on IFT’s staff, serving as senior staff scientist and director of science and technology projects in DC, though she did remain involved with the Washington DC Section. Now the vice-president of science operations with the Grocery Manufacturers Assoc., McEntire currently serves on the Nominations & Elections Committee.

McEntire believes that volunteering with IFT can provide opportunities for both personal and professional growth. “The food science community, and especially the IFT community, is very nurturing and encouraging and I met a lot of wonderful individuals through IFT—and they took the time to share their experiences and advice with me,” she says. “Each position I’ve held has required that I have an extensive network, and IFT provides the ideal forum to connect with experts in the various food disciplines.”

She also encourages members who might be intimidated by volunteering at the national level to begin locally within their section, where they can meet other volunteers face to face. “Alternatively, volunteering within a division, where you know you have something in common with other volunteers, can also be a great entry point,” she notes. “As the network grows you may become more comfortable with the breadth of volunteer opportunities.”

Section meetings
Chicago
Jan. 25: 75th anniversary celebration.
Chicago. Click here.

Florida
Feb. 11: Suppliers’ night. Orlando, Fla.
Click here.

Oregon
Feb. 22: Suppliers’ night. Portland, Ore.
Click here.

Southeast
Feb. 2: Food industry expo. Atlanta.
Click here.

In Memoriam
Catherine Rose passed away Nov. 11, 2015. Throughout her career, she held roles in strategic sourcing, negotiation, materials management, regulatory compliance, and process improvement for companies that include Häagen-Dazs, Nabisco, and FIS/Nestlé. In 2004, Rose cofounded Enterprise Food Products, which provides clean label, non-GM, and sustainable natural food ingredients. She attended Rutgers University and studied business administration at Ramapo College in New Jersey.