IFT launches Food Facts site; NAE elects Kenneth Swartzel

IFT launches Food Facts site
IFT announces the launch of IFT Food Facts, a consumer-facing online resource featuring videos and fact sheets with tips related to the science of food that consumers can use at home, at the store, and on the go. In the materials, IFT’s member experts answer common questions about food safety, nutrition, and food chemistry, as well as address common myths and misperceptions about food science and technology.

In the latest Food Facts video, IFT member Guy Crosby, adjunct associate professor at the Harvard School of Public Health and science editor for America’s Test Kitchen, narrates an animated video on what happens to the nutrients in vegetables when they are cooked.

On the site, the latest videos and fact sheets are grouped in one area, and others are organized according to topics that include food safety, nutrition, chemistry, and the science of food. Videos cover a variety of food-related topics, such as edible insects, the chemistry of barbecue, and tips for storing leftovers safely. Click here to explore the videos and fact sheets.

JFSE announces second video contest
The Journal of Food Science Education opened its second annual Food Science in Action video contest. Applicants should submit a one- to five-minute video that deconstructs a common food misconception or myth for a chance to win $1,000 for first place, $500 for second, and $250 for third. The deadline for submissions is Monday, May 2, 2016. Click here for more information.

NAE elects Swartzel
The National Academy of Engineering (NAE) announced Kenneth R. Swartzel, William Neal Reynolds Distinguished Professor Emeritus at North Carolina State University, was elected to the academy in recognition of advances in thermal processes of food preservation.

NAE membership honors individuals who have made outstanding contributions to “engineering research, practice, or education, including, where appropriate, significant contributions to the engineering literature” and to “the pioneering of new and developing fields of technology, making major advancements in traditional fields of engineering, or developing/implementing innovative approaches to engineering education,” according to the academy.

Swartzel was head of the Dept. of Food, Bioprocessing, and Nutrition Sciences for 10 years, and he was instrumental in founding what is now known as the Center for Advanced Processing and Packaging Studies, a National Science Foundation center for cooperative research between industries and universities. He retired from NC State in 2015, after 40 years of service.

Swartzel, an emeritus member of IFT, is an IFT Fellow and winner of the 2013 Nicolas Appert Award. He is also a Fellow of the American Society for Agricultural and Biological Engineers.

Otto joins Wixon
Wixon hired Zak Otto as technical R&D manager for the company’s Protein Division, where he will oversee operations of Wixon’s Protein Pilot Plant and enhance the efficiency of protein seasonings in applications.

Otto, a professional member of IFT and former chair of the Wisconsin Section, brings more than 14 years of experience to the role. He previously served as R&D manager for Palermo’s Pizza and as a food scientist for Wixon. He earned an MBA from Marquette University and a BS degree in food science from the University of Wisconsin–Madison.

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Refer a friend to join IFT
Spread the word about IFT by referring your friends and colleagues for IFT membership. You’ll help grow IFT’s community, provide your peers with the opportunity to build their professional relationships, and be entered into a drawing for several great prizes. Members are eligible to win a $500 AMEX gift card, a Kindle Fire, or a $100 Amazon gift card, and student members can win a free registration to IFT16, a $50 AMEX gift card, or a $25 Amazon gift card. Sections can refer potential members as well, and they have the chance to win a $500 grant toward a speaker, event, or scholarship. Click here for more information.

WFFC names IFT members to boards
Women in Flavor & Fragrance Commerce named several IFT members to its 2016 national and regional boards of directors. IFT member Alpa Roman (Flavor & Fragrance Specialties) and Marie Wright (WILD Flavors & Specialty Ingredients) were named to the organization’s general board of directors.

For the Chicago chapter, IFT member Dafne Diez de Medina (Innova Flavors) was named president, IFT professional member Mary Maile (Innova Flavors) was named vice-president, and IFT member Marissa Piazza (H.B. Taylor Co.) was named co-secretary. Board members include IFT professional member Karen Van Kampen (PLT Health Solutions) and IFT members Marilynn Kelly (Belle-Aire Fragrances), Cheryl Udzielak (Givaudan Flavors Corp.), and Kristine Watson (Frutarom USA).

For the Cincinnati chapter, IFT member Sheri White (MANE) was named secretary. Board members include IFT professional member Erica Boyd (Givaudan Flavors), IFT professional member Karen DeWitt (Skidmore Sales and Distributing Co.), and IFT student member Becca Moore (Flavor Producers).

Wallace moves to Kemin
Kemin appointed John Wallace as technical sales manager for the upper Midwest region of North America. In his new role, Wallace, a member of IFT, will focus on growing the company’s business in the protein industry in his territory. He joins Kemin with a background in food science, including positions in process control, production operations management, and application technology. Wallace earned his BS in microbiology and chemistry from University of Wisconsin–La Crosse.

Wilson joins PROVA
PROVA hired Brian Wilson as a food technologist. In this role, he will assist in flavor development of both standard and customized applications and will be available to offer sensorial training for a wide range of applications.

“Brian brings substantial industry experience, including a flavor industry background,” says Bill Graham, vice-president, sales North America, for PROVA. “He has proven success in flavor creation and blending expertise and has had laboratory management experience.”

Prior to this role, Wilson, a member of IFT, served as food technologist for Greencore USA, where he worked closely with the company’s sales team to fulfill customers’ customized food requirements, blending flavors and ingredients to meet targeted taste and manufacturing objectives. He holds a BS in food science from the University of Massachusetts, Amherst.

QualiTech hires Prososki
Rachel Prososki joined QualiTech as the Midwest sales manager for the food division. In this role, she will be responsible for sales management, sales forecasting, managing customer relationships, and identifying new business opportunities.

“She is a dynamic, results-oriented leader whose experience, creativity, and customer-centric approach will help drive QualiTech’s success in the Midwest,” says Peter Kanda, vice-president of sales in the food division.

Prososki, a member of IFT, brings more than 10 years’ experience in the food industry to QualiTech. She earned an MS in food science from University of Wisconsin–Madison.

Burdock Group announces hires
The Burdock Group recently announced that it hired Lu Zhao and Wendan Wang as associate scientists. In this role, Zhao and Wang—both student members of IFT—will support the regulatory and nutritional science needs of the company’s food and feed manufacturing clients.

Zhao comes to the role with more than seven years of experience in the food and nutrition industry. He earned an MS in food science from the China Agricultural University and PhD in nutritional science from the University of Florida.

Wang brings more than six years of experience in conducting preclinical studies related to food, nutrition, and toxicology science, specifically in diet and breast cancer metastasis in murine models. She earned a BS in food quality and safety from China Agricultural University and a PhD in food science and human nutrition from University of Illinois at Urbana-Champaign.

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

Although Cathy Cutter has contributed in many valuable ways over her tenure with IFT, she says that her current role as a professor of food science at Pennsylvania State University has inspired her to become even more active with the organization. “I’ve found that I am more involved in IFT as a professor, primarily because I believe IFT is a great opportunity for our students to showcase their talents,” she explains. “Because I mentor a number of visiting scholars, graduate, and undergraduate students in my lab, I encourage them to submit abstracts for the IFT technical program competitions.

“In return,” she continues, “I have served for many years as a judge for abstracts and for the oral/poster competitions at the annual meeting. I also enjoy watching our students in the College Bowl, Phi Tau Sigma, and Division competitions, and listening to their excitement when they walk the IFT supplier floor for the first time!”

It may be fitting, then, that her advice regarding volunteering with IFT might benefit students most. She advises prospective volunteers to start small and try a variety of activities to figure out what they really enjoy. That way, she says, volunteers can gradually add more responsibilities over time, even recruiting other members to help.

That’s not to say, though, that a full load is right for every volunteer. “It’s okay to say ‘no’ when it comes to volunteering. You can’t do everything … so do what you can, when you can, and don’t feel guilty. There will be plenty of other opportunities.”

For her part, Cutter has continued to take on more work, including a move into extension administration as assistant director of Food Safety and Quality Programs last year. “I am putting all of those leadership skills I learned with IFT to good work!” she says.

Section Meetings

Bonneville
April 7: Suppliers’ night. Sandy, Utah. Click here.

Cactus
April 5: Suppliers’ night. Phoenix. Click here.

Great Lakes
April 20: Suppliers’ day. Battle Creek, Mich. Click here.

New York
April 5: Suppliers’ day. Somerset, N.J. Click here.

Ohio Valley
April 28: Suppliers’ expo. West Chester, Ohio. Click here.

St. Louis
April 7: Suppliers’ night. St. Louis. Click here.

Save the Date: IFT16
Registration is now open for IFT16, where more than 21,000 of the world’s top food science and technology professionals will gather July 16­–19 in Chicago to learn about the latest trends and innovations in food production.

At the IFT Food Expo, the industry’s largest collection of food ingredient, equipment, processing, and packaging suppliers will showcase the latest in global food trends. Attendees will see, touch, and taste innovative products and cutting-edge techniques while interacting with the companies producing them—an experience that keeps two out of three participants returning year after year.

More than 100 Scientific & Applied Sessions developed by scientific experts reflect the latest thinking in both the science of food and its applications. Other activities include networking sessions and parties, scientific lectures, and general sessions. In addition, nearly a dozen pre-event short courses cover a range of industry topics. See available courses below and visit http://am-fe.ift.org/cms/?pid=1000491 for more information.

July 14–16
• Preventive Controls for Human Food

July 15
• Excelling as a Manager or Supervisor

July 15–16
• Certified Food Scientist Prep Course

• Drivers of Liking: Principles and Applications

• Flavor Interactions in Foods

• Food Science for the Non-Food Scientist

• Clean Label Product Innovation

• Labeling Requirements and Implications for Foods Marketed in the U.S.

• Microencapsulation in Food Applications

July 16
• How to Become a Better Communicator

In Memoriam

IFT notes the passing of the following member: Harvey Gressgott

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