Newswise — Alfred Bushway, Professor, University of Maine, was elected Institute of Food Technologists (IFT) Fellow in 2009 for his contributions in the areas of food processing and food safety for fruits and vegetables, seafood, meat, and poultry.
Fellow is a unique professional distinction conferred on individuals with outstanding and extraordinary qualifications and experience for their contributions to the food science and technology field. The nominee must have been an IFT Member for 15 years and a Professional Member at the time of nomination. The 15-year member requirement may be waived by the Fellows Jury for those nominees who have spent all or a portion of their careers outside the United States.
During his 30-year career, Bushway has addressed issues affecting food production for local growers and processors in New England and Maine. His lowbush blueberry research program focuses on food quality and safety and product development, as well as uses for by-products of blueberry harvest. IFT honored Bushway's commitment to these regional food production issues in 2003 with the Elizabeth Fleming Stier Award.
Bushway and colleagues are currently developing chemical and biocontrol methods to reduce the mycotoxin patulin in and on apples being stored for later processing.
IFT has conferred the Fellow designation on a select number of Professional Members every year since 1970. A complete list of Fellows can be found on the IFT Web site at: http://www.ift.org/cms/?pid=1000287.
About IFTFounded in 1939, the Institute of Food Technologists is a nonprofit scientific society with more than 20,000 individual members working in food science, food technology, and related professions in industry, academia, and government. IFT serves as a conduit for multidisciplinary science thought leadership, championing the use of sound science through knowledge sharing, education, and advocacy. For more information, visit www.IFT.org.
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