is pleased to announce the 2011 Achievement Award winners and new IFT
2011 IFT Achievement Award Winners
The 2011 IFT Achievement Awards recognize individuals and teams for
remarkable contributions in research, applications, and service.
Rui Hai Liu, Associate
Professor, Cornell University
Research & Development Award
Micha Peleg, Professor,
University of Massachusetts
Carl R. Fellers Award
Christine Bruhn, Cooperative
Extension Specialist, University of California
Bor S. Luh International Award
Gleyn Bledsoe, Adjunct
Professor, University of Idaho
Samuel Cate Prescott Award
Soo-Yeun Lee, Associate
Professor, University of Illinois
Myron Solberg Award
Colin Dennis, Professor
and Retired Chief Executive Officer, Campden BRI
Food Technology Industrial Achievement
William V. Cruess Award
Jeff Culbertson, Professor,
Washington State University and University of Idaho
Calvert L. Willey Distinguished Award
Herbert Stone, Co-founder
and Past President of Tragon Corporation
Elizabeth Fleming Stier Award
Fatemeh Malekian, Associate
Professor, Southern University Agricultural Research and Extension Center
Nicholas Appert Award
Malcolm Bourne, Emeritus
Professor of Food Science, Cornell University
Sensory and Consumer Sciences Achievement
Chris Findlay, President
and Founder, Compusense, Inc.
Howard Schutz, Emeritus Professor,
University of California Davis
2011 IFT Fellows
The IFT Fellow designation is an honor bestowed upon an IFT member by their
peers, recognizing exemplary professionalism in the field of food science.
Shai Barbut, Professor,
University of Guelph, Ontario
M. Susan Brewer, Professor,
University of Illinois
Hongda Chen, National
Program Leader for Bioprocessing Engineering & Nanotechnology,
USDA/National Institute of Food and Agriculture
Catherine Donnelly, Professor,
University of Vermont
Wayne Ellefson, Senior Client
Manager, Covance Laboratories
Melvin Hunt, Emeritus Professor,
Kansas State University
Kathryn L. Kotula, Senior
Investigative Food Scientist, Investigative Food Sciences
F. Xavier Malcata, Dean and Professor,
Escola Superior de Biotecnologia, Portugal
Herbert Ockerman, Professor, Ohio
Mickey Parish, Senior Advisor for
Microbiology, U.S. Food & Drug Administration
Phil Perkins, Senior Vice
President; Research, Development and Innovation; Bush Brothers & Company
Elliot Ryser, Professor, Michigan
Sheri Schellhaass, Vice President
Research & Development, General Mills Inc.
Bernard van Lengerich, Chief Science
Officer and Vice President, Technology Strategy, General Mills Inc.
Zata Vickers, Professor,
University of Minnesota
Rickey Yada, Scientific Director
of Advanced Foods and Material, Networks of Centres of Excellence, University
of Guelph, Ontario
IFTSA Heart Healthy Product Development
inaugural IFTSA Heart Healthy Product Development Competition was sponsored
by CanolaInfo. Final teams competed March 23 and 24 at the IFT Wellness
Conference in Rosemont, IL.
to the winning team from Louisiana State University that developed the shelf
-stable bubble tea, "Ze-Ti," designed for the grab-and-go
Place Winner: Rutgers University—"HeartVest"
Third Place Winner: Texas Tech University—"FruiTeeze"
For more information about the competition
visit ift.org, or view the videos.
Join Us in New Orleans this Spring!
now to join your colleagues for unparalleled education, networking, and
business development opportunities at our 2011 IFT Annual Meeting & Food
Expo, June 11–14.
Make Your Plans Now, and Gain Big Benefits
not too early to make your decision to attend. Take advantage of great hotel
options, a $100 advance registration discount and, when you register and book
your hotel by April 22, a chance to win an Apple iPad! Plus, avoid the
airfare increases rumored for this spring and summer when you make your flight
you register for the event, don't forget to take advantage of all of the
education opportunities being offered in New Orleans, including the Scientific
Program, Pre-Annual Meeting Short Courses, Technical
Field Trips, and more. Plus, after you register, you'll have the
opportunity to participate in your choice of two
IFT webcasts for free.
For more information, visit ift.org/IFT11.
We look forward to seeing you in the "Crescent City."
Deadline Nears for IFT Food Expo Innovation
deadline to submit your entries to the IFT Food Expo Innovation Awards is
fast approaching. Don't miss out on this opportunity to recognize your
company's creative development efforts. The competition is open only to
exhibiting companies at the 2011 IFT Food Expo in New Orleans, exhibiting
June 12–14, 2011. The product, technology, ingredient, instrumentation,
equipment, or service must have been commercially introduced since January 1,
2010. New applications of existing products/services that were commercially
introduced since January 1, 2010, also are eligible.
entries and supporting documentation must be submitted by Friday, April 15, 2011.
All entry materials must be in English. There is no entry fee, and companies
may submit more than one entry. Qualifying entries will be reviewed by an
independent, expert panel of judges. Enter
Making a Career Change, Looking for
Employment or Starting a Career? Begin in New Orleans, Louisiana!
in New Orleans on Saturday, June 11, in time for IFT's Career
Fair at the New Orleans Morial Convention Center from Noon to 5:00
p.m. The Career Fair is an excellent opportunity to meet informally
with company representatives, learn about the company and what they look for
in prospective candidates. There will be no formal interviews at this event,
however feel free to bring your resume and leave a copy with company
representatives. Mark your calendar and plan to attend this great networking
to interview? The Employment
Bureau will be available Sunday, June 12 through Tuesday, June 14 for
face-to-face interviews. Post your resume to the Career Center and flag
it as an "Employment Bureau attendee." Questions? Please contact
Nora at email@example.com.
Network with New Professionals in New
Are you in interested in earning a potential prize for networking with New
Professionals at the IFT Annual Meeting & Food Expo®? A New
Professional is anyone who has recently graduated or has been working in the
food science profession for less than 10 years.
New Professionals Pass is the opportunity to network with your fellow New
Professionals at six various events and/or sessions in New Orleans. See
onsite directory for actual sessions. Participants can pick up New
Professional passes at the IFT registration booth. Questions? Please contact
Anna Ylijoki at firstname.lastname@example.org.
Share Your Expertise for the IFT 2012
IFT needs your technical expertise to shape the focus and schedule for the
2012 IFT Annual Meeting Scientific Program Key Focus Area and Core Science
Tracks. We are seeking IFT members to volunteer as track subpanel members.
These subject matter experts ensure the submission of high-quality,
multidisciplinary session proposals, serve as the review body for session
proposals submitted to their track, and more. Volunteer
Agriculture, Food, Nutrition and Natural
Resources R&D Round Table
The Agriculture, Food, Nutrition and Natural Resources R&D Round Table
was held on March 15, 2011 at the American Association for the Advancement of
Science in Washington, D.C. The program combined presentations by science
policy officials with reports on exemplary R&D case studies to
raise the profile of agriculture, food, nutrition and natural
resources research and development work throughout the public and
private sectors. For more information visit ift.org.
IFT Provides Input to Regulatory Agencies
took advantage of several opportunities this past month to provide comments
on hot topics to the Food and Drug Administration (FDA) and U.S. Department
of Agriculture (USDA). To FDA, we expressed support of the proposed
voluntary GRAS notification procedure, and commented on recordkeeping and
records access requirements for food facilities. We provided a scientific
viewpoint to the Food Advisory Committee on the safety of color additives. We
also wrote the USDA National Organic Program (NOP), encouraging careful
consideration of the potential for nanotechnology and other advancements that
could positively impact the organic food system. IFT's positions and comments
are readily accessible in the Public Policy & Regulations (PP&R) area
of www.ift.org, specifically at http://www.ift.org/public-policy-and-regulations/advocacy/positions-and-comments.aspx.
was completed this month on one of our contract task orders (#3) with the
FDA. A six-month task began in September, 2010 and entitled "Improving Data Quality for the
Foreign Inspection Program." IFT identified, utilized
and evaluated alternative sources for information about food manufacturing
firms in three specific countries. IFT also provided overall suggestions
about how the Agency can improve the quality of data used to contact foreign
participated in the February 21-25 meeting of the Codex Committee on Fats and
Oils, represented by Dr. Rodney J.H. Gray, Vice President of Regulatory
Affairs at Martek Biosciences, and the IFT Codex Subject Expert (CSE)
actively involved in the Codex Committee on Food Additives (CCFA). Rodney and
Gloria Brooks-Ray, IFT's CSE to the Codex Committee on Food Labeling, also
participated in the March 14 – 18 meeting of the CCFA. Reports of these Codex
meetings are accessible at in the PP&R area of www.ift.org,
Manage the Frequency of Your IFT Community
All of IFT's
division groups are now online at ift.org!
If you're a member of a division group, you've probably noticed that you're
receiving real-time e-mail alerts when something new is posted in that group.
can determine the frequency with which you receive alerts, as well as set up
your system to receive a daily or weekly digest of your groups' activities,
by modifying your group settings.
alter your settings, go to your group page, click on the green "Group
Settings" tab, and adjust your alert/digest settings. If you have any
questions about how to do this, please contact IFT Central at +1.312.782.8424
and they can assist you.
Media Relations Activities:
Colorless Food? We
New York Times,
April 2, 2011
IFT Spokesperson Kantha Shelke, PhD, is quoted in this New York Times article
on how the color of food often defines flavor. "Color is such a
crucial part of the eating experience that banning dyes would take much of
the pleasure out of life," Shelke stated.
Does Guinness Travel Well?
study in the March issue of the Journal
of Food Science (JFS) provides some limited scientific evidence
to support the theory among beer enthusiasts that Guinness actually tastes
much better in Ireland than other parts of the world. Press coverage of
the study includes:
with Daniel Kotz, Lead Author of Journal
of Food Science Guinness Study
South West Radio- Dublin, Ireland, March 18, 2011
Beer Does Not Travel Well
March 17, 2011
Ask Where is the Best Pint of Guinness?
March 17, 2011
Researchers Say Guinness More
Enjoyable in Ireland
Miller-McCune magazine, March 16, 2011
How to Build a Better Irish Beer
Cosmic Log on MSNBC.com, March 16, 2011
Where to Get the Best Guinness!
MarcusSamuelsson.com, March 16, 2011
of Ireland: Why Guinness Tastes Better on the Emerald
IsleThan Anywhere Else in the World
DailyMail UK, March 7, 2011
Does Guinness Beer Taste Better in
ScienceDaily, March 6, 2011
Feast Your Eyes: A Day in the Life
of a NASA Space Food Scientist
GOOD online magazine, March 15, 2011
The IFT-produced video, "A Day in the Life of a NASA Space Food
Scientist" is featured in the food editor's column of GOOD magazine, who
wrote: "It's worth a watch for the shots of astronauts chasing
chocolate-covered raisins around the space shuttle alone!"
The Truth About Coconut Oil
WebMD Expert Column, March 10, 2010
Roger Clemens, DrPH, IFT President-Elect, is featured in this WebMD Expert Column on
the health benefits and concerns of coconut oil.
Innovation: Institute of Food Technologists
Innovation, Issue 1, 2011
IFT President Robert Gravani, PhD, explains how IFT has created an energetic
community of scientists who are helping shape the discourse on food science
and technology in this interview published in International Innovation, a UK publication
that is a resource for the scientific, technology and research communities.
Create Your Own Product Tracing Plan in
still have the opportunity to learn how to create your own product tracing plan
through IFT's three-part education series. Register for "Creating
a Product Tracing Plan" today, so you can review the series' two on-
webcasts. Then put your new knowledge to work in an in-person workshop, where
you'll build your plan. (Select from workshops on June 1 in Orlando, Florida,
or June 15 in New Orleans, Louisiana.)
Earn Continuing Education Credits with a
Pre-Annual Meeting Short Course
Maximize the educational value you gain from the 2011 Annual Meeting &
Food Expo by attending one of the Pre-Annual Meeting Short Courses. IFT is
offering nine Short Courses in New Orleans, which carry a variety of
continuing education credits. Participation in Short Courses may earn
continuing education units for Registered Dieticians and Dietetic
Technicians. These units also may be applied to certification renewal for
Certified Research Chefs and Certified Culinary Scientists, and may be
counted as professional development hours toward recertification for New
Product Development Professionals. For more information, visit ift.org/IFT11.