Newswise — CHICAGO— The Institute of Food Technologists (IFT) is proud to announce its 2011 Fellows. This is a unique professional distinction given to individuals with outstanding and extraordinary qualifications and experience for their contributions to the food science and technology field.
The 2011 IFT Fellows are as follows:
Shai Barbut, PhD, University of Guelph Mary Susan Brewer, PhD, University of Illinois Hongda Chen, PhD, United States Department of Agriculture Catherine Donnelly, PhD, University of Vermont Wayne Ellefson, PhD, Convance Laboratories Melvin Hunt, PhD, Kansas State University Kathryn L. Kotula, PhD, Investigative Food Sciences F. Xavier Malcata, PhD, Escola Superior de Biotecnologia Herbert Ockerman, PhD, Ohio State University Mickey Parish, PhD, United States Food & Drug Administration Phil Perkins, PhD, Bush Brothers & Company Elliot Ryser, PhD, Michigan State University Sheri Schellhaass, PhD, General Mills Bernhard van Lengerich, PhD, General Mills Zata Vickers, PhD, University of Minnesota Rickey Yada, PhD, University of Guelph 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/community/fellows/ift-fellows.aspx.
Read the full press release: http://www.ift.org/newsroom/news-releases/2011/april/22/2011-ift-fellows.aspx
About IFTThe Institute of Food Technologists (IFT) is a nonprofit scientific society. Our individual members are professionals engaged in food science, food technology, and related professions in industry, academia, and government. IFT’s mission is to advance the science of food, and our long-range vision is to ensure a safe and abundant food supply, contributing to healthier people everywhere. For more than 70 years, the IFT has been unlocking the potential of the food science community by creating a dynamic global forum where members from more than 100 countries can share, learn, and grow. We champion the use of sound science across the food value chain through the exchange of knowledge, by providing education, and by furthering the advancement of the profession. IFT has offices in Chicago, Illinois and Washington, D.C.
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