Newswise — CHICAGO—The Institute of Food Technologists (IFT) is proud to announce the 2014 Fellows. This is a unique professional distinction given to individuals with outstanding and extraordinary qualifications and experience for their contributions to food science and technology. Each recipient will be recognized at the IFT Annual Meeting & Food Expo® in New Orleans on Saturday, June 21.
The IFT Fellow designation is an honor bestowed upon IFT members by their peers, recognizing exemplary advancement, service to the food science and technology professions, inspiration of others to excel in the food science and technology field, primary responsibility for the success of a new food product, and/or improvement of the human condition via food science and technology. The designation of Fellow rewards outstanding, sustained accomplishment in the field. Nominations are made by IFT members with IFT Fellows acting as references. The IFT Fellows Jury evaluates the credentials of each proposed new Fellow and votes annually.
The 2014 IFT Fellows are as follows: http://www.ift.org/Community/Fellows/2014-IFT-Fellows.aspx
• Diane M. Barrett, Ph.D., Fruit & Vegetable Products Cooperative Extension Specialist, Dept. of Food Science & Technology, University of California-Davis
• Eric A. Decker, Ph.D., Dept. Head, Dept. of Food Science, University of Massachusetts, Amherst
• Bruce R. Hamaker, Ph.D., Roy L. Whistler Distinguished Chair Professor of Food Science, Purdue University
• Anthony W. Kotula, Ph.D., U.S. Dept. of Agriculture (retired)
• Keshun Liu, Ph.D., Research Chemist at U.S. Dept. of Agriculture, Agricultural Research Service
• Robert McGorrin, Ph.D., CFS, Dept. Head and Jacobs-Root Professor at Oregon State University
• Olga I. Padilla-Zakour, Ph.D., Professor of Food Processing and Associate Chair, Dept. of Food Science, Cornell University
• Octavio Paredes-Lopez, Ph.D., Professor Emeritus, Center for Research and Advanced Studies of the National Polytechnic Institute
• Rukma Reddy, Ph.D., Research Food Technologist, Center for Food Safety and Applied Nutrition of the U.S. Food and Drug Administration
• Juan L. Silva, Ph.D., Professor, Food Processing, Safety and Quality, Dept. of Food Science, Nutrition and Health Promotion/Mississippi Agricultural and Forestry Experiment Station/Mississippi State University
• Pamela J. White, Ph.D., Dean for the College of Human Sciences and Professor in the Dept. of Food Science and Human Nutrition, Iowa State University
• Raymond J. Winger, Ph.D., CFS, Emeritus Professor of Food Technology, Massey University
• Suk Hoo Yoon, Ph.D., President, Korea Food Research Institute
• Howard Q. Zhang, Ph.D., Director, U.S. Dept. of Agriculture, Agricultural Research Service, Western Regional Research Center
• Juming Tang, Ph.D., Regents Professor and Distinguished Chair of Food Engineering, Washington State University
A complete list of Fellows can be found on the IFT Web site at: http://www.ift.org/community/fellows/ift-fellows.aspx
Diane M. Barrett, Ph.D., Fruit & Vegetable Products Cooperative Extension Specialist, Dept. of Food Science & Technology, University of California-Davis
Diane M. Barrett is a liaison between the fruit and vegetable industries of California and her university colleagues. As part of her extension program, she conducts timely short courses on fruit and vegetable quality evaluation and processing methods such as fresh-cut, low-acid canning, freezing, juice, aseptic, high pressure and electric field processing. Barrett also carries out applied research and is intrigued with optimizing raw fruit and vegetable quality and applying processing methods that preserve the color, texture, flavor, and nutrient content of products. For over 10 years, she has directed the University of California-Davis site for the National Science Foundation Center for Advanced Processing & Packaging.
Eric A. Decker, Ph.D., Dept. Head, Dept. of Food Science, University of Massachusetts, Amherst
Eric Decker is actively conducting research to characterize mechanisms of lipid oxidation, antioxidant protection of foods and the health implications of bioactive lipids. Decker has over 325 publications and is listed as one of the Most Highly Cited Scientists in Agriculture. He has served on numerous committees, including with the U.S. Food and Drug Administration and the Institute of Medicine. At IFT, he has been Chair of both the Food Chemistry and Muscle Food Divisions and was Chair of the Peer-Review Journal and Sections and Division Committees. His research has been recognized by awards from the American Oil Chemists’ Society, the Agriculture and Food Chemistry Division of American Chemical Society, and the International Life Science Institute. He received the IFT Research and Development, Stephen S. Chang, and Samuel Cate Prescott Awards.
Bruce R. Hamaker, Ph.D., Roy L. Whistler Distinguished Chair Professor of Food Science, Purdue University
Bruce Hamaker is Director of the Whistler Center for Carbohydrate Research and co-Director of the International Food Technology Center at Purdue. His research is well-known in the area of food carbohydrates and proteins with applications related to topics of health and wellness. In this regard, he has a number of clinical and nutrition-related collaborations. He also is active in international research collaborations in Africa and Asia, and has more than three decades of experience working in developing countries. He received the IFT Bor S. Luh International Award and W.K. Kellogg International Food Security Award and Lectureship.
Anthony W. Kotula, Ph.D., U.S. Dept. of Agriculture (retired)
Anthony Kotula’s research career at the U.S. Dept. of Agriculture (USDA) improved the quality and safety of poultry and meat. His studies of chlorine to control microbial contamination during poultry processing supplemented with rat data allowed the USDA and U.S. Food and Drug Administration (FDA) to review and approve the use of chlorine. His studies of Trichinella spiralis resulted in new USDA regulations for cooking and cold certification of pork. His studies of Toxoplasma gondii resulted in the USDA stating that the current regulations for the destruction of T. spiralis also destroy T. gondii. During his 25-year tenure as Supervisory Research Leader of the Meat Science Research Laboratory, the laboratory became internationally recognized as a center of excellence for research on meat quality, grading, nutrient composition, textural properties, analytical methods, and microbiological safety and quality. Kotula also received the IFT Carl R. Fellers Award.
Keshun Liu, Ph.D., Research Chemist at U.S. Dept. of Agriculture, Agricultural Research Service
Throughout his diverse career with industry, academia, and government, Liu has made outstanding contributions to the chemistry and technology of soybeans, grains, and legumes. He has successfully conducted several high impact research works, including high moisture extrusion of soy proteins into fake meats, elucidation of chemical changes and modification of dry-grind processing for ethanol production, barley/oat fractionation, analytical method development, and mechanistic elucidation for the hard-to-cook phenomenon in legume seeds. He is an internationally known expert on soybeans/soy foods, has published 102 papers and four reference books, organized 39 symposia, and given 90 presentations. He has served IFT as Chair of the Product Development Division, has been a member of committees for several Divisions, and has organized 11 symposia.
Robert McGorrin, Ph.D., CFS, Dept. Head and Jacobs-Root Professor at Oregon State University
Robert McGorrin is recognized for his leadership accomplishments in academic and global food industry organizations, and his significant contributions in flavor research. He is an internationally renowned expert in flavor chemistry research. He has conducted extensive flavor short courses, organized symposia, and published books. His publications include four books on identification of key aroma compounds in dairy foods and oat cereals, understanding interactions among food and flavor components, and effects of thermal processing on flavor generation and deterioration. At Oregon State he expanded the department into new flavor, brewing, value-added, and enology and viticulture programs, and significantly increased undergraduate enrollments. At Kraft Foods R&D, he led strategic research programs that delivered innovations for long-range direction and growth. McGorrin has served as Chair of the Fermented Foods & Beverages Division, Higher Education Review Board, and Council of Food Science Administrators.
Olga I. Padilla-Zakour, Ph.D., Professor of Food Processing and Associate Chair, Dept. of Food Science, Cornell University
Olga Padilla-Zakour is Professor of Food Processing and Director of the Northeast Center for Food Entrepreneurship at Cornell University. She obtained her B.S. in food science from the University of Costa Rica in 1983 and her doctorate in Food Science and Technology from Cornell University in 1991. She devotes her time to mentoring students and colleagues, supporting the food industry, and conducting applied research enhancing the safety and quality of plant-based food products. Her academic foundation and industrial experience have been fully integrated into her professional work, which has positively impacted 2,300 processors and entrepreneurs for the commercialization of 8,800 food products. She joined IFT in 1981 as a student and has been very active ever since, serving in numerous leadership roles. She also received the IFT Elizabeth Fleming Stier Award.
Octavio Paredes-Lopez, Ph.D., Professor Emeritus, Center for Research and Advanced Studies of the National Polytechnic Institute
Octavio Paredes-Lopez has created scientific and technological groups in food science and food biotechnology in Mexico, and has trained numerous Latin American scientists. He has emphasized the rational utilization of Latin American food crops by industrial firms. The author of 201 scientific papers in refereed international journals, plus 19 in refereed Latin American journals; 35 refereed scientific reviews and chapters in books -, plus 22 chapters in books and monographs in Spanish. He is coauthor/editor of five books (three in English with CRC Press and two in Spanish) and has written 128 diffusion articles (mostly on the role of science and innovation in society) published in newspapers and journals, mainly in Spanish, for general audiences. In total, he has 407 published works. His publications have been cited over 3,500 times.
Rukma Reddy, Ph.D., Research Food Technologist, Center for Food Safety and Applied Nutrition of the U.S. Food and Drug Administration
Rukma Reddy is recognized for outstanding research contributions to food safety, especially control of Clostridium botulinum in extended shelf-life foods by various processing technologies, dry bean technology, and food phytates. He is engaged in internationally important research that addresses food processing technologies such as modified atmosphere packaging and high pressure processing that evaluates their effectiveness in controlling health hazards associated with Clostridium botulinum in low-acid shelf-stable and refrigerated food products. His research successfully addressed conflicting reports regarding the risk of botulism from the consumption of modified atmosphere packaged fresh fish products. He has published four books (co-authored two and co-edited two), 19 book chapters, and 54 peer-reviewed papers. He served on technical program and graduate paper competition committees of Food Microbiology, Food Chemistry, and Nonthermal Processing Divisions and received an Outstanding Volunteer Member award from Nonthermal Processing Division.
Juan L. Silva, Ph.D., Professor, Food Processing, Safety and Quality, Dept. of Food Science, Nutrition and Health Promotion/Mississippi Agricultural and Forestry Experiment Station/Mississippi State University
Juan Silva is a Professor and Researcher in the department of Food Science, Nutrition and Health Promotion at Mississippi State University. A native of Venezuela, he has a B.S. and an M.S. in Chemical Engineering and Ph.D. in Food Science and Technology. He works in food processing, quality, and safety, with an emphasis on seafood and produce. He has graduated 65 graduate students and has published over 150 manuscripts. He has conducted over 150 training sessions at the local, national, and international level. Some of the training areas are GAPs, GMPs, HACCP, canned foods, food quality, refrigeration and freezing, and food safety legislation. He is an active food consultant and active in the international education and outreach arena. He is a past IFT Board Member, past Chair of various divisions, and was Executive-Secretary of Phi Tau Sigma.
Pamela J. White, Ph.D., Dean for the College of Human Sciences and Professor in the Dept. of Food Science and Human Nutrition, Iowa State University
Pamela White has served the profession in many ways, including serving as Vice-Chair of the Food Additives Expert Committee of the U.S. Pharmacopeia, Chair of the Board on Human Sciences, and President of the American Oil Chemists’ Society. She was also Chair of the Carbohydrate Division and Chair of the Starch Round Table Board of the American Association of Cereal Chemists International. She received IFT’s 2009 Stephen S. Chang Award for significant research and development contributions to the understanding of food science, food technology, or nutrition, and the 2010 Food Chemistry Division Lecturer Award.
Raymond J. Winger, Ph.D., CFS, Emeritus Professor of Food Technology, Massey University
Raymond Winger has more than 45 years’ experience in the food industry in New Zealand, Australia, Asia, the United States, and Europe. He has worked in the meat and health food industries, as an international agribusiness consultant, and for 20 years as Logan Campbell Chair (Professor) of Food Technology at Massey. He moved to the United Kingdom in 2010, establishing his own company, Inside Foods Ltd., which makes prepared meals, soups, and sauces for people with medical conditions. He has a particular interest in creating pragmatic food solutions to address nutritional problems in modern society. Winger has been on several IFT committees and was one of the first of two international board members from 2010–2013.
Suk Hoo Yoon, Ph.D., President, Korea Food Research Institute
Suk Hoo Yoon has been working on lipid chemistry and lipid biotechnology for 35 years as a Fellow of International Society of Biocatalysis and Agricultural Biotechnology. He was the President of Korea Food Research Institute and the President of Korean Society of Food Science and Technology. He received his Ph.D. from Korea Advanced Institute of Science and Technology after graduating from Seoul National University. He was appointed as a Visiting Professor at the Ohio State University and at the University of California, Irvine. He is a current Chair of the Biotechnology Division of American Oil Chemists’ Society, and is concurrently a Chair of the Asian Section. He is an Editor of Biocatalysis and Agricultural Biotechnology. A former football player, he is an American football commentator on a nationwide television network in Korea.
Howard Q. Zhang, Ph.D., Director, U.S. Dept. of Agriculture, Agricultural Research Service, Western Regional Research Center
Howard Zhang has been the Center Director for the U.S. Dept. of Agriculture Western Regional Research Center (WRCC) in California since 2009. WRRC is known for Food Safety, Value-added Processing, Plant Genetics and Natural Resource Management. He led 72 scientists who published 190 peer reviewed journals articles and were granted five patents in 2013. He received his Ph.D. from Washington State University (1992), was appointed Assistant (1994), Associate (1999) and Full (2003) Professor at The Ohio State University. Zhang then joined the U.S. Dept. of Agriculture in 2004. He is a pioneer of pulsed electric field technology and ultrasonic sealing. He authored six U.S. patents, 100 journal publications, 40 invited talks and 150 presentations. Zhang received IFT’s Samuel Cate Prescott Award and the Research and Development Associates’ Isker Award. He has served as Chair of IFT’s Nonthermal Processing Division and President of the Chinese American Food Society.
Juming Tang, Ph.D., Regents Professor and Distinguished Chair of Food Engineering, Washington State University
Juming Tang has trained 26 Ph.D. students and published over 240 scientific papers, three books, and 24 book chapters. Tang’s laboratory developed 915 MHz Single-mode Microwave Assisted Sterilization (MATS) and Pasteurization (MAP) technologies for packaged foods. It received the first U.S. Food and Drug Administration (FDA) acceptance in 2009 for processing of packaged potatoes in trays, the second FDA acceptance in 2010 for salmon fillets in pouches, and a non-objection letter from USDA FSIS in 2011 for meat and poultry products. Tang is Past President of the International Microwave Power Institute and past Chair of the IFT Food Engineering Division. He has received numerous awards, including the 2010 IFT Research and Development Award and 2012 International Food Engineer Award of the American Society of Agricultural and Biological Engineers/Nestle. Tang is a Fellow of the International Microwave Power Institute and the American Society of Agricultural and Biological Engineers.