CHICAGO — The I.F.T. Achievement Awards from the Institute of Food Technologists in 2015 honor people involved in such areas as food allergens, teaching, aseptic processing, pasteurization, food safety, sensory science and reducing world hunger. The awards recognize team members or an individual for contributions in research, applications and service in the food science and technology industry. Each recipient will be recognized on July 11 at Chicago’s Field Museum of Natural History during IFT15, the Institute of Food Technologists’ annual meeting and exposition.
The awards and winners for 2015 are:
Nicolas Appert Award — Stephen Taylor, Ph.D., professor and co-director, Food Allergy Research & Resource Program, Department of Food Science and Technology, University of Nebraska, received the award for his investigative work on food allergens.
Babcock-Hart Award — David J. McClements, Ph.D., professor, Fergus Clydesdale Endowed Chair in the Department of Food Science at the University of Massachusetts Amherst, has authored or co-authored four books, edited or co-edited six books, published more than 600 scientific articles in peer-reviewed journals and published more than 50 book chapters. He has three patents.
William V. Cruess Award for Excellence in Teaching — Gabriel Keith Harris, Ph.D., associate professor and undergraduate coordinator of food science at North Carolina State University, received the award for his demonstration of knowledge, creativity and enthusiasm in the field of food science and technology.
Carl R. Fellers Award — David Patrick Green, Ph.D., professor, seafood processing specialist and department extension leader in the Department of Food, Bioprocessing and Nutrition Sciences at North Carolina State University, received the award for his dedication to enhancing the profession of food science. He was the director of the Center of Marine Sciences and Technology and chair of I.F.T.’s Aquatic Food Products Division.
Food Technology Industrial Achievement Award — Aseptia and the Department of Food, Bioprocessing and Nutrition Sciences at North Carolina State University received the award for developing and commercializing shelf-stable products using microwave-assisted aseptic processing.
Industrial Scientist Award — Pablo Coronel, Ph.D., vice-president of research and development for Aseptia, received the award for his work in the understanding and development of processes for pasteurization and sterilization of foods using continuous-flow microwave heating.
W.K. Kellogg International Food Security & Lectureship — Octavio Paredes-López, Ph.D., biotechnology laboratory head, Cinvestav, National University Polytechnic Institute, received the award for his research in improving access to and safety of nutritious foods, notably prickly pear, common beans, amaranth and maize flour, in the poorest areas of Mexico.
Bor S. Luh International Award — Joe M. Regenstein, Ph.D., professor emeritus of food science at Cornell University, received the award for his contribution to the Cornell Kosher and Halal Food Initiative, a program that helps the food industry provide kosher and halal foods to consumers worldwide.
Samuel Cate Prescott Award for Research — Julie Goddard, Ph.D., assistant professor in the Department of Food Science at the University of Massachusetts Amherst, received the award for developing a research program focused on modifying the surface chemistry of food contact materials to improve the quality, safety and sustainability of the food supply.
Research and Development Award — Ahmed E. Yousef, Ph.D., professor of food science and technology at The Ohio State University, received the award for his research program that enhances food safety and human health, particularly the development of methods to decontaminate shell eggs to possibly eliminate the transmission of salmonellosis and the discovery of novel antimicrobial agents as potential food preservatives.
Sensory and Consumer Sciences Achievement Award — Hildegarde Heymann, Ph.D., professor in the Department of Viticulture and Enology at the University of California, Davis, received the award for her impact and contributions to the field of sensory science. She has advanced the methodology of sensometrics and application of multivariate statistical analysis in sensory science.
Myron Solberg Award — Mickey Parish, Ph.D., senior adviser for microbiology in the Office of Food Safety, Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration, received the award for his development and leadership of cooperative activities among industry, academic and government organizations.
Elizabeth Fleming Stier Award — Kenneth Marsh, Ph.D., executive director of the Woodstock Institute for Science & the Humanities, received the award for his efforts toward reducing world hunger through application of food technology principles, including preservation, packaging and transportation.
Calvert L. Willey Distinguished Service Award — Bruce Ferree, compliance manager at California Natural Products, received the award for his volunteer leadership to I.F.T. for 34 years. He has chaired 18 committees, task forces or award juries as well as two I.F.T. sections.
Gilbert A. Leveille Award and Lectureship — Theodore P. Labuza, Ph.D., will receive the joint award given in partnership with the American Society for Nutrition. The award will be presented at the American Society for Nutrition’s scientific sessions and annual meeting.Trailblazer Award and Lectureship— Gilbert A. Leveille, Ph.D., will receive the joint award given in partnership with the Academy of Nutrition and Dietetics. The award will be presented at the Academy of Nutrition and Dietetics’ Food & Nutrition Conference & Expo.