02/21/2013 01:11 PM
BATON ROUGE – John W. Finley, chair and professor in the LSU College of Agriculture’s Department of Food Science, was recently presented with the Harris Award for Excellence in Food Science & Technology, which is awarded by The Ohio State University’s College of Food, Agricultural and Environmental Science’s Department of Food Science & Technology.
Finley traveled to Columbus, Ohio, to accept the award and deliver a seminar on Feb. 18 on The Ohio State University’s campus.
“Professor Finley’s combination of academic industrial, and government experience in the area of nutritional food ingredients and consumer product formulations makes him a recognized expert in the field of functional foods that enhance health and wellness,” according to a release issued by The Ohio State University.
The Harris Award for Excellence in Food Science & Technology is given annually to recognize excellence in and contributions to the discipline of food science. The selection committee seeks to recognize the accomplishments of an outstanding individual who made substantial contributions to the advancement of food science or technology. Ohio State food science faculty or their designees serve as selectors and as such are not eligible as nominators or as candidates.
The purpose of the award is to celebrate excellence in food science, food technology or related disciplines. The award consists of a $3,000 honorarium, plus all travel expenses to interact with the faculty, staff and students of The Ohio State University. The annual Harris Award Celebration highlights an address by the winner on the Columbus campus at a time most convenient for the awardee.
Finley’s research interests include low calorie ingredients, anti-inflammatory compounds in the diet and modified lipids.
To learn more about the Harris Award for Excellence in Food Science & Technology, visit http://www.fst.ohio-state.edu/about_the_harris_award.htm.
More information on the LSU Department of Food Science can be found at www.lsu.edu/foodscience.
Posted on Thursday, February 21, 2013