Congratulations to the following individuals, who have been elected as IFT leaders and will take office on Sept. 1, 2020: President-Elect Vickie L. Kloeris; Board of Directors members Chris Daubert, Darryl Sullivan, Pam Vaillancourt, and Randy Worobo; and Nominations & Elections Committee members Colin Dennis, Tatiana Koutchma, and Carmen I. Moraru.
Nominations for the 2020 Ohio State University Harris Award for Excellence in Food Science & Technology are being accepted. The award was named for Ronald D. Harris, adjunct professor in the Department of Food Science and Technology at Ohio State University. It is presented annually to recognize excellence in and contributions to food science, food technology, or related disciplines. Review of the nominations will begin May 1. For more information, email Kelly Elisar at [email protected] To access the nomination form, visit fst.osu.edu/about-us/harris-award-0/award-nomination-form.
IFT member Craig Wilson, vice president of quality assurance and food safety at Costco, has been elected co-chair representing the retail sector for the Global Food Safety Initiative (GFSI). The co-chair role is part of the organization’s new leadership structure in which the 24 board members vote for a co-chair and vice-chair to represent the retail sector and the manufacturing sector. Among the responsibilities GFSI board members are tasked with are identifying priority issues, providing strategic direction, and encouraging broader implementation across the industry. Wilson also serves on the Advisory Council for IFT’s Global Food Traceability Center.
Kemin Industries has hired IFT member Emily Guilfoyle as the bakery R&D manager. In her new role, Guilfoyle will be responsible for technological advancements in innovation and new product development, in addition to creating custom blends and solutions as part of bakery customer support. Guilfoyle’s bakery knowledge and expertise in ingredient functionality will help support cross-functional team members and customer opportunities.
Guilfoyle, an IFT member, previously held positions at Corbion, where she specialized in enzyme technology and other quality-improving ingredients in baked snack goods, and T. Marzetti, where she managed projects—from benchtop to full-scale production and commercialization—related to finished bakery products and other innovations for the company’s retail brands and food-service. Additionally, she supported product/process improvements in T. Marzetti’s production facilities.
IFT member Nolan Lewin is serving as acting executive director and director of operations at the Rutgers Food Innovation Center (FIC). Lewin is responsible for managing the South and North facilities and staff of the FIC, as well as handling oversight of manufacturing operations to ensure that the production of products meets all regulatory requirements and the facilities meet U.S. Department of Agriculture standards.
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