Newswise — Dennis Miller, Professor at Cornell University, was elected Institute of Food Technologists (IFT) Fellow in 2009, for nutrition research focusing on trace minerals with the goal of reducing iron deficiency in populations.
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 the past 30 years, Miller's research has focused on understanding and improving iron bioavailability from foods and food fortificants. He has developed methods for measuring iron bioavailability and has applied these methods to assess iron bioavailability in a range of foods, both fortified and unfortified. In recent years, he has collaborated with HarvestPlus, a global research alliance dedicated to reducing micronutrient malnutrition in poor countries using plant breeding to "biofortify" staple food crops.
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 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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