Remembering Roy Hlavacek; Getting to know Upasana Hariram

News about IFT members and events

Margaret Malochleb

Food Technology Magazine

Remembering Roy Hlavacek

Roy G. Hlavacek, former vice president of communications at IFT and a major force in shaping IFT’s communications efforts from 2001 to 2007, passed away on August 29.

Hlavacek joined IFT as associate publisher of Food Technology and director of publications, overseeing ift.org and World Food Net, the largest virtual community and trade show for the food industry. Later, as vice president of communications, he developed and implemented the IFT and Research Chefs Association collaboration, including the IFT/RCA Culinology demonstrations held at IFT’s annual event; a partnership with Wiley-Blackwell to publish the Journal of Food Science; the launch of the IFT Weekly e-newsletter; Nutra-ceuticals, Food, Medicine & Health, and Culinary Concepts columns; and IFT digital online sponsorships/advertising programs.

Prior to his roles at IFT, Hlavacek directed the overall print publication and digital sales, editorial, and publishing initiatives of Prepared Foods. Earlier in his career, he served as publisher and editor of Food Processing, where he launched the annual Top 100 Food Companies Report and the Food Processing Guide & Directory.

A member of IFT since 1965, Hlavacek served as chair of the Chicago Section, as a member of the University of Illinois Food Science Department Advisory Committee, as a judge in the Du Pont Awards Program, and as director of the Food Processing Machinery and Suppliers Association. He held a B.S. in mechanical engineering from the University of Illinois and an MBA from the University of Chicago.

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

Getting to know Upasana Hariram

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

Passion is a driving force for Upasana Hariram. “I love what I do,” she says of her work at Merieux Nutrisciences, where she leads a team in executing microbial challenge studies for food industry customers, adding that “passion and interest drive me to work harder towards my goals.”

While earning a master’s degree in food science from the University of Massachusetts Amherst, Hariram worked on a United States Department of Agriculture–funded study to understand the prevalence of the foodborne spore-forming organism B. cereus in retail spices sold in the United States. In her current role at Merieux Nutrisciences, she helps R&D and food safety teams at food companies make decisions on the stability and safety of their formulations by inoculating their products with pathogens or spoilage organisms.

Hariram was introduced to IFT as a student at UMass Amherst and was “thrilled to have a local section and a place to network with peers when I moved to Chicago,” she says. She began volunteering with the Chicago Section (CSIFT) in the membership committee, welcoming new members and organizing events, as well as finding speakers to discuss their research and areas of interest.

“Additionally, I have served as secretary of CSIFT and the Chicago Food Science Foundation,” she says.“I have also been engaged with national IFT in the Emerging Leaders Network program and judging product development competitions.”

A particularly meaningful opportunity for Hariram has been her work with the Chicago Food Science Foundation board. “By participating in activities for education scholarships, and fundraising events for the next generation of food scientists, I’ve been able to make meaningful contributions to the community and enrich others’ lives,” she recalls.

As a self-described “foodie,” Hariram not only enjoys trying new foods but finds fulfillment “using my creativity in helping [customers] design studies to ensure food safety and provide novel solutions to study operations. I also enjoy sharing my knowledge via posters, publications, and presentations.”

When asked for her perspective on the essential issues facing science of food professionals, Hariram says, “I think the biggest challenge would be to have a holistic approach to food production which can promote sustainable agriculture, carbon neutrality in food production, traceability and safety of food through the supply chain, and address malnutrition and hunger.” Given Hariram’s passion for food safety and her track record of meaningful career and volunteer contributions, she is certain to find new opportunities to help advance solutions to these pressing problems while elevating the future of food science.