Newswise — Fu-Hung Hsieh, Professor and Director of Graduate Studies at the University of Missouri, was elected Institute of Food Technologists (IFT) Fellow in 2009, for his excellence in teaching and mentoring of food science and engineering students, as well as for developing food extrusion research program at the university.
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.
Prior to beginning his academic career, Hsieh was awarded several patents for his innovations in cereal and dried fruit while working as a senior research engineer for Quaker Oats Co. In addition to his work as a professor, Hsieh is a co-leader of the Food for the 21st Century Bioprocessing and Biosensing Center at the University of Missouri.
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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