R. Paul Singh Receives Appert Award
R. Paul Singh, Distinguished Professor of Food Engineering, University of California, was honored as the recipient of the 2010 Nicholas Appert Award on Saturday, July 17, at the Awards Celebration. Marianne Gillette, IFT President, presented Singh with the award, which is IFT’s highest honor and is given annually to an IFT member for preeminence in and contributions to the field of food science and technology. The award includes a $5,000 honorarium and a plaque from IFT received the 2010 Nicholas Appert Award, which recognizes an individual for preeminence in and contributions to the field of food science and technology.
Singh’s research record spans a lifetime career in advancing the application of mathematical techniques for quantitative understanding of physical changes important in food processing. Results of Singh’s research have been readily transferred from his laboratory to a wide range of applications in the food industry, including computer software linked to industrial freezers for improving energy efficiency, and improved biosensors for use in monitoring quality in food distribution. He has helped establish and evaluate food engineering programs at universities in South America, Central America, Southeast Asia, Europe, and the U.S. and he has published a food science education textbook in four languages.
2010 IFT Achievement Awards
In addition to presenting Singh with the Nicholas Appert Award, IFT recognized 13 other achievements on at the Awards Celebration. Descriptions of the awards can be found on the IFT Web site at www.ift.org.
Research and Development Award: C. Patrick Dunne, Douglas Hahn, Kenny Lum, Juming Tang, and Evan Turek, representing the Washington State University Microwave Sterilization Consortium
$3,000 honorarium and a plaque from IFT
Five representatives of the Washington State University Microwave Sterilization Consortium, Juming Tang, project lead, Washington State University; C. Patrick Dunne, U.S. Army Natick Soldier Research Development and Engineering Center; Douglas Hahn from Hormel Foods Corp.; Kenny Lum from Seafood Products Association; and Evan Turek from Kraft Foods Inc., received the 2010 IFT Research and Development Award for their contributions to food technology that result in foods of improved quality and nutrition. The consortium also includes The Ferrite Company, Rexam PLC, Graphic Packaging and Ocean Beauty Seafoods, LLC.
The team represents a collaborative effort of academia, industry, and the U.S. Army to develop a microwave sterilization process for pre-packaged, low-acid foods that was accepted by the U.S. Food and Drug Administration as of October 2009. More than 40 research scientists, engineers, and graduate students participated in different phases of the research since the consortium was formed ten years ago with financial support from the Department of Defense Dual Use Science and Technology Program and contributions from food industry partners. Through the development of a semi-continuous, single-mode, 915 MHz microwave system, the sterilization process was dramatically shortened thereby providing significant improvements to food quality.
Samuel Cate Prescott Award: Mario Ferruzzi
$3,000 honorarium and a plaque from IFT
Mario Ferruzzi, Associate Professor, PurdueUniversity, received the 2010 Samuel Cate Prescott Award for outstanding ability in food science research. The recipient of this award must be less than 36 years of age or have received his or her highest degree within the previous 10 years.
Ferruzzi has built a fundamental research program focused on understanding the impact of the food matrix and processing on phytochemical bioavailability and metabolism, which has direct implication to the design and development of functional food ingredient systems and products. Ferruzzi has received research grants from the U.S. Department of Agriculture National Research Initiative, National Institutes of Health and the food industry to investigate how interactions between macronutrients, micronutrients and phytochemicals impact digestive behavior, intestinal absorption and metabolism of carotenoids and polyphenols from foods. Results of these projects continue to provide insight into how formulation factors can optimize absorption of health promoting phytochemicals. In addition, Ferruzzi’s ongoing work on IFT food-related education and food science outreach activities is also making an impact in education and the food industry.
Bernard L. Oser Food Ingredient Safety Award: Barbara Petersen
$3,000 honorarium and a plaque from the Bernard L. Oser Endowment Fund of the IFT Foundation
Barbara Petersen, Principal Scientist, Exponent, received the 2010 Bernard L. Oser Food Ingredient Safety Award for her expertise in exposure assessment methodology, functional food safety and efficacy evaluations, food consumption profile modeling, and applications of Monte Carlo techniques to risk assessments for chemicals including contaminants, pesticides, and nutrients.
Petersen’s groundbreaking work in establishing methodologies for exposure assessment is now used worldwide by food safety organizations and authorities. She also designed the Tolerance Assessment System for the U.S. Environmental Protection Agency to use in evaluating pesticides. Petersen has made significant contributions to food toxicology issues within IFT, organizing more than a dozen workshops and symposia as part of her active involvement with the Toxicology and Food Safety Evaluation Division. She recently served as Editor of the IFT Expert Report, Functional Foods: Opportunities and Challenges, and as Subject Expert for IFT’s participation in the CODEX General Principles meeting.
William V. Cruess Award: Allen Foegeding
$3,000 honorarium from IFT and a bronze medal from the Northern California Section of IFT
Foegeding has served as a mentor for students at every step of their education process, leading courses which are designed to appeal to a wide variety of learning styles. Foegeding uses novel teaching methods to nurture his students’ analytical abilities, training them to critically assess published materials and helping them to improve their evaluation skills. His multidisciplinary approach ensures that his students are well-rounded, critical thinkers. Foegeding has also served as a leader for his department’s college bowl teams, which have won multiple national championships. His leadership extends beyond the classroom, as well; he has been instrumental in developing the current IFT Education Standards for Degrees in Food Science, and chaired the Committee on Higher Education during the implementation of these standards.
Carl R. Fellers Award: Anthony W. Kotula
$3,000 honorarium from Phi Tau Sigma Honorary Society and a plaque from IFT
Anthony W. Kotula, Supervisory Research Food Scientist, U.S. Department of Agriculture (retired) received the 2010 Carl R. Fellers Award for service to the field of Food Science and Technology and for bringing honor to the profession.
Kotula worked for 38 years with the Agricultural Research Service of the United States Department of Agriculture in Beltsville, Md. For 25 of those years he was the Research Leader of the Meat Science Research Laboratory. Prior to joining the USDA, Kotula served as Supply Officer of the 15th Tactical Reconnaissance Squadron, U.S. Air Force, at Kimpo Air Base, in Korea. Upon being honorably separated from active duty, he studied under the direction of Dr. Carl R. Fellers for his Master of Science Degree.
Kotula has shown dedication to the food industry by performing and overseeing research encompassing the safety and quality of poultry and red meats. His research on many occasions has been used as a basis for modifying and promulgating the federal food regulations in use today. Kotula has fostered collaborations between the food industry and universities across the U.S. and countries around the world, as well as contributing to the establishment of a food science program at FloridaA&MUniversity.
Food Technology Industrial Achievement Award: ConAgra Foods
A plaque from IFT
Leveraging its understanding of the science behind microwave cooking, product formulation, and meal packaging and design, ConAgra’s Healthy Choice Café Steamers represent a significant improvement in frozen meal preparation and quality. Using an innovative package with a specially designed internal basket, the Healthy Choice Café Steamers package optimizes product quality and microwave heating consistency by separating the liquid sauce from frozen ingredients, improving the generation and use of steam. The first two years of the product’s availability in the market also translated to a contribution of 70.6 million servings of vegetables to the American diet.
Bor S. Luh International Award: Syed S.H. Rizvi
$3,000 honorarium and a plaque from the Bor S. Luh Endowment Fund of the IFT Foundation
Syed S.H. Rizvi, International Professor, CornellUniversity, is the recipient of the 2010 Bor S. Luh International Award for his dedication to practicing and articulating the role of food processing and engineering in global economic development.
As a Jefferson Science Fellow in the U.S. Department of State, Rizvi has actively assisted the U.S. Trade and Development Agency in engaging small and medium-size enterprises in developing countries to facilitate partnerships with U.S.-based food processing companies to minimize food losses and create affordable, value-added products in countries such as India, Pakistan, and Sri Lanka. He has also worked with the International Division of IFT to create symposia and panel discussions on food processing, fortification, and international business partnerships.
As an educator, Rizvi also teaches parts of international development courses which give students a chance to experience first-hand the challenges of establishing food businesses in rapidly developing nations through an intensive three-week field trip to India. He has also played a leadership role in establishing CornellUniversity’s joint food science graduate degree with an international university (India’s TamilNaduAgriculturalUniversity) to increase the global perspective of a new generation of food scientists and engineers.
Babcock-Hart Award: Levente Diosady
$3,000 honorarium from the International Life Sciences Institute North America and a plaque from IFT
Levente Diosady, Professor, University of Toronto, Canada, received the 2010 Babcock-Hart Award for innovative food engineering technologies, which have improved public health through nutrition, especially in developing countries.
Diosady’s interest in applying the principles of chemical engineering and food chemistry to the large scale processing of food has resulted in improved processes of edible oil refining, vegetable protein extraction, and nitrite-free meat curing systems. For the past 15 years, Diosady has been active in developing techniques to fortify staple foods such as salt, sugar, and rice with micronutrients to combat vitamin and mineral deficiencies in populations where illnesses associated with a lack of these micronutrients are prevalent. He has focused on cost-effective solutions to micronutrient deficiencies, which can be maintained by local governments and manufacturers to combat these health problems. In keeping with his support of healthy populations worldwide, Diosady helped establish the Center for Global Engineering in the Faculty of Engineering at the University of Toronto.
Calvert L. Willey Distinguished Service Award: Margaret Lawson
$3,000 honorarium and a plaque from IFT
From her earliest involvement as a student member, Margaret Lawson has been an IFT leader, serving as IFT President (2005–2006) and volunteering for numerous roles on National, Division, and Section levels. She has been a global ambassador for IFT, meeting with food scientists in Japan, Cuba, China, Uruguay and Mexico to strengthen IFT’s alliances with food science organizations in these countries. During her IFT presidency, Lawson focused on making IFT a global source of sound science and encouraged a diversity of voices within the organization. Lawson’s wide range of experience and her enthusiasm for the field of food science has made her a dynamic communicator and a champion of the profession worldwide.
Stephen S. Chang Award for Lipid or Flavor Science: Cameron Faustman
$3,000 honorarium and a Steuben crystal sculpture from the Stephen S. Chang Endowment Trust Fund supported by the Taiwan Food Industries
During his career, Faustman has focused his research on the fundamental basis for interactions between lipid oxidation products and myoglobin in muscle foods, and their practical applications for the meat industry. This research has led to significant interest in the application of dietary supplementation of vitamin E for improving oxidative stability of lipids and for improving color stability of myoglobin in meat, which translates into increased shelf-life and better appearance for meat products. As a result of his research findings, Faustman has been one of the premier science communicators in the area of lipid chemistry, making him a frequent speaker at conferences on food chemistry, meat science, animal science, and biotechnology worldwide.
Marcel Loncin Research Prize: David Julian McClements
$50,000 paid in two annual installments and a plaque from the Marcel Loncin Endowment Fund of the IFT Foundation
David Julian McClements, Professor, University of Massachusetts, received the 2010 Marcel Loncin Research Prize, which provides research funding to a scientist or engineer conducting basic chemistry, physics, or engineering research applied to food processing and the improvement of food quality.
McClements’ proposed research will focus on developing food-grade delivery systems to encapsulate, protect, and release bioactive lipophilic components for incorporation into food products. Further, McClements will strive to develop guidelines for the food industry to facilitate the rational design and fabrication of delivery systems for bioactive food ingredients. These delivery systems could enable the creation of functional foods designed to maintain health and wellness. Over the course of the research project, he will help young scientists to develop their skills through mentorship and exposure to the health and wellness field.