Newswise — John Marcy, Professor at the University of Arkansas, was elected Institute of Food Technologists (IFT) Fellow in 2009 for his leadership in extension education for poultry processors and in retail food safety.
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.
Marcy has developed educational workshops for the poultry and meat processing industries based on HACCP principles. He also designed a program to certify food scientists at Tyson Foods as Certified Culinary Scientists through the Research Chefs Association. The certification project was in keeping with Marcy's combined interest in food science and culinary arts. It bridges the gap between the two professions and fosters respect on both sides.
Marcy also created a successful partnership between Extension faculty and the Departments of Health in Virginia and Arkansas to educate restaurant managers on food safety issues.
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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