Newswise — Bill Helferich, Professor at the University of Illinois, has been selected as the winner of the 2009 Bernard L. Oser Food Ingredient Safety Award by the Institute of Food Technologists (IFT), a nonprofit international society with 20,000 members working in food science, technology and related professions.
The Bernard L. Oser Food Ingredients Safety Award is given yearly to honor an IFT member for his or her contribution to the scientific knowledge of food ingredient safety, or leadership in establishing principles for food ingredient safety evaluation or regulation. The award will be presented at IFT's Annual Meeting and Food Expo in Anaheim, CA on June 6th 2009, and includes a $3,000 honorarium and a plaque from the Bernard L. Oser Endowment Fund of the IFT Foundation.
The results from Helferich's research are providing critical information on the safety and efficacy of widely used bioactive components from soy and soy ingredients. This allows nutritionists and scientists working in the food industry and regulatory agencies to make appropriate decisions on the use of these ingredients in human foods.
Helferich is currently working with governmental food regulators to formulate appropriate warnings regarding the safety of enriched soy ingredients used in foods and dietary supplements for at-risk populations.
IFT recognizes the many accomplishments that individuals and organizations have made to advance the food science industry and to help ensure safe, affordable, and nutritious foods to the world. To honor these individuals and organizations, the IFT Awards Program was created. This program grants awards, fellowships, and prizes for outstanding accomplishments in all areas of food science and technology, administering 14 Achievement Awards, the Marcel Loncin Research Prize, and the IFT Fellows program. A complete list of Award Winners can be found on the IFT Web site at http://www.ift.org/cms/?pid=1001772.
About IFT
Founded 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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