IFT Announces 1998 Achievement Award Winners

March 26, 1998

CHICAGO--Twelve outstanding food scientists will be honored with Institute of Food Technologists (IFT) Achievement Awards for food science and technology at IFT's 1998 Annual Meeting and Food Expo in June.

Casimir C. Akoh, Ph.D., associate professor, Dept. of Food Science and Technology, University of Georgia (Athens), will receive the Samuel Cate Prescott Award for his research on fat replacers, lipid biotechnology, and fat metabolism. This award is given to an IFT member who is less than 36 years of age or received his or her highest degree within the previous ten years and has demonstrated outstanding ability in food science research.

The Carl R. Fellers Award honors a member of IFT and Phi Tau Sigma (a food science honorary society) who has enhanced the profession of food science through leadership, service, and communication skills. Roy G. Arnold, Ph.D., meets this criteria as Provost and Executive Vice President of Oregon State University (OSU) in Corvallis since 1991, former Dean of OSU's College of Agricultural Sciences, Past-President of IFT (1994-95), and former Vice Chancellor of the Institute of Agriculture and Natural Resources at the University of Nebraska-Lincoln.

Charles J. Bates, Ph.D., retired vice president of American Maize Products Co. (Crown Point, Ind.), will be presented the Calvert L. Willey Distinguished Service Award for demonstrating meritorious and imaginative service to IFT as Past-President (1985-86), Past-Treasurer (1988-91), and leader of various committees and sections since 1951, when he joined IFT as a professional member.

A highly regarded Professor of Food Engineering, Richard W. Hartel, Ph.D., will be honored with the William V. Cruess Award for excellence in teaching food science and technology. He is a faculty member in the Dept. of Food Science at the University of Wisconsin-Madison.

Todd R. Klaenhammer, Ph.D., a William Neal Reynolds Professor at North Carolina State University (Raleigh), will be lauded with the Research and Development Award for contributing to the understanding of food microbiology through his research on dairy fermentations and lactic acid bacteria. He has designed novel genetic strategies to protect cheese starter cultures from attack by bacterial viruses. He holds appointments in the Depts. of Food Science and Microbiology, and serves as Director of the Southeast Dairy Foods Research Center.

Theodore P. Labuza, Ph.D., professor, Dept. of Food Science and Nutrition, University of Minnesota-Twin Cities, will receive the Marcel Loncin Research Prize for his work on the texture of snack foods as well as the Nicholas Appert Award for advancing the field of food science through his research on water activity and food stability and on shelf life testing and prediction.

The Stephen S. Chang Award for lipid or flavor science will be presented to Robert C. Lindsay, Ph.D., professor, Dept. of Food Science, University of Wisconsin-Madison, for his research on dairy, seafood, and vegetable flavors. He identified and delineated pathways for the formation of specific compounds responsible for flavors and off-flavors in these foods.

The Babcock-Hart Award honors an IFT member for improving public health through nutrition research. Haile Mehansho, Ph.D., Miami Valley Laboratories, Procter & Gamble Co. (Cinncinati), will receive this award for developing ways to address micronutrient deficiencies through fortification technology. He patented highly bioavailable calcium and iron fortification formulas, the latter of which was applied to a commercial chocolate milk product in Mexico. He also developed a way to fortify commercially sold margarine with vitamin A in the Phillippines.

National Starch and Chemical Co. (Bridgewater, N.J.), will receive the Industrial Achievement Award for developing NOVATION® Functional Native Starches, products that represent an advanced application of food science. Unlike traditional native starches, NOVATION® starches do not compromise the flavor or texture of foods to which they are added, such as salad dressings, soups, and yogurt fillings. In fact, the starches may allow food flavors to be released more readily in many foods. The products are based on patented and proprietary technology.

This year's International Award will go to Herbert Ockerman, Ph.D., professor at The Ohio State University (Columbus), for promoting better international understanding of food science and the transfer of technology. He has taught hundreds of international students, lectured all over the world, and contributed to more than 60 books, some of which have been translated into several languages.

Ruth M. Patrick, Ph.D., LDN, C.N.S., state extension nutrition and food safety specialist at Louisiana State University Agricultural Center (Baton Rouge) and chief of the Nutrition Education Program at Pennington Biomedical Research Center, will receive the Elizabeth Fleming Stier Award for unselfish dedication and pursuit of humanitarian ideals that contributed to the well-being of the food industry, academia, students, and public at large. As an educator, philanthropist, and media spokeswoman, she has reached hundreds of thousands of people with key nutrition and food safety health messages.

Norman S. Singer, president of Ideas Workshop Inc. (Highland Park, Ill.), will be lauded with the Industrial Scientist Award for making major technical contributions to the advancement of the food industry through fat replacer innovations. He developed some of the first commercial low-fat products and received 17 U.S. patents for his work, including the first all-natural fat replacer Simplesse and the product Eggcellent, the first low-fat, low-cholesterol egg yolk that tastes like the "real McCoy."

The achievement award winners will be recognized at the Opening Event of IFT's Annual Meeting and Food Expo on Sat., June 20 at 8 PM in the Ballroom of the Georgia World Congress Center in Atlanta.
-end-
Founded in 1939, IFT is a non-profit scientific society with 28,000 members working in food science, technology and related professions in industry, academia and government. As the society for food science and technology, IFT brings sound science to the public discussion of food issues.
-end-


Institute of Food Technologists

Related Nutrition Articles from Brightsurf:

Here's how to improve packaged foods nutrition
FOP nutrition labeling results in a significant improvement in the nutritional quality of food products.

'Front of package' nutrition labels improved nutrition quality
A new study analyzing 16 years of data on tens of thousands of products finds that the adoption of nutrition data on ''front of package'' labels is associated with improved nutritional content of those foods and their competitors.

Aquaculture's role in nutrition in the COVID-19 era
A new paper from American University examines the economics of an aquaculture industry of the future that is simultaneously environmentally sustainable and nutritious for the nearly 1 billion people worldwide who depend on it.

Fathers are more likely to be referred for nutrition or exercise counseling
Fatherhood status has been linked to medical providers' weight-related practices or counseling referrals.

Refugee children get better health, nutrition via e-vouchers
Electronic food vouchers provided young Rohingya children in Bangladeshi refugee camps with better health and nutrition than direct food assistance, according to new research led by Cornell University, in conjunction with the International Food Policy Research Institute.

Leaders call for 'Moonshot' on nutrition research
Leading nutrition and food policy experts outline a bold case for strengthening federal nutrition research in a live interactive session as part of NUTRITION 2020 LIVE ONLINE, a virtual conference hosted by the American Society for Nutrition (ASN).

Featured research from NUTRITION 2020 LIVE ONLINE
Press materials are now available for NUTRITION 2020 LIVE ONLINE, a dynamic virtual event showcasing new research findings and timely discussions on food and nutrition.

Diet, nutrition have profound effects on gut microbiome
A new literature review from scientists at George Washington University and the National Institute of Standards and Technology suggests that nutrition and diet have a profound impact on the microbial composition of the gut.

Are women getting adequate nutrition during preconception and pregnancy?
In a Maternal & Child Nutrition analysis of published studies on the dietary habits of women who were trying to conceive or were pregnant, most studies indicated that women do not meet nutritional recommendations for vegetable, cereal grain, or folate intake.

Supermarkets and child nutrition in Africa
Hunger and undernutrition are widespread problems in Africa. At the same time, overweight, obesity, and related chronic diseases are also on the rise.

Read More: Nutrition News and Nutrition Current Events
Brightsurf.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.