Eskin receives Research Award; Getting to know Todd Van Thomme

News about IFT members and events

Margaret Malochleb

Food Technology Magazine

Eskin receives research award

Michael Eskin has been named the 2020 recipient of the Supelco AOCS (American Oil Chemists Society) Research Award, presented annually to recognize outstanding original research in fats, oils, lipid chemistry, and biochemistry. Eskin is a professor in the Department of Food and Human Nutritional Sciences at the University of Manitoba.

In addition to publishing 15 books and over 250 research articles, book chapters, monographs, and abstracts, Eskin has contributed extensive research on enzymes and gums, and developed a number of colorimetric methods.

Among the awards he has received is the Order of Canada, presented to him in 2016 for his contributions to the worldwide success of canola oil. An IFT member, he also received the Stephen S. Chang Award from IFT in 2012, as well as the same award from AOCS in 2018.

Worrell joins PROVA sales team

Branton Worrell recently joined PROVA as southeast sales manager. He formerly served as director of culinary sales and, previously, as director of culinary at Illes. He began his career at Illes as an executive research chef, contributing to company growth by emphasizing the importance of culinary and flavor development.

Worrell holds a BA in political science and an AOS degree from the Culinary Institute of America. In addition to being a Certified Research Chef, he is an active member of IFT and the Research Chefs Association.

Have some news to share about yourself or another IFT member? Email mmalochleb@ift.org.

Getting to Know Todd Van Thomme

Each month, we meet one of IFT’s valued volunteers.

As a patent attorney with Nyemaster Goode in Des Moines, Todd Van Thomme loves working with inventors and innovators. “Their enthusiasm for the problems they have solved with their invention(s) is infectious,” he says. “This is the case with all inventors, but food science inventors are some of the best to work with on their ideas. Food scientists are typically humble, kind, and incredibly smart people. They are a joy to work with and are solving problems that truly change the world.”

Van Thomme discovered IFT about 20 years ago, when, he says, “a food scientist expert in a lawsuit I was involved with suggested that I attend the national IFT meeting in Chicago. He hosted me, walked me around the exhibition floor, and introduced me to so many amazing people. I was hooked.”

At the friend’s suggestion, Van Thomme reached out to the Great Lakes Section and expressed an interest in becoming involved. “I think, being a lawyer, my request was met with some raised eyebrows, but all involved welcomed me to the group with open hearts and minds,” he recalls. After attending a few meetings, he was asked to chair the scholarship committee. Later, he served as treasurer and was recognized with the Outstanding Section Volunteer award.

In 2015, Van Thomme joined the Iowa Section, serving as member-at-large, president-elect, and, currently, president. In addition to his IFT volunteer experiences, he points to his participation in Leadership Iowa, the state’s premier issues-awareness program promoting leadership and civic responsibility, as particularly rewarding. The program selects 40 participants to take part in monthly sessions on agriculture, education, government, healthcare, economic development, and advanced manufacturing. The experience has allowed Van Thomme to form lasting friendships with individuals in a variety of professions from across the state.

Among the attributes that have fueled Van Thomme’s curiosity and helped him connect with inventors is his passion for learning. “It is really a joy to learn about a new topic from people who, by their very definition, are some of the smartest and [most] innovative people in the world,” he explains. “Food scientists are particularly passionate about their work and the problems they are solving, which can often change the world by feeding more people more nutritious food.”

Given the changes brought about by the pandemic and its effect on the food system, Van Thomme sees food safety and delivery as critical issues that will shape the future. “The safe delivery of food from its source to the processors and, ultimately, to the consumer, whether that be at a grocery store or via a foodservice or restaurant, in my opinion, will be key,” he says, noting that “as is the case with any problem/challenge, innovation and inventions will play a key role in addressing challenges presented from COVID-19.”