Newswise — Kathleen Nelson Feicht, President at Asta Food Research, was elected Institute of Food Technologists (IFT) Fellow in 2009 for her work in advancing bakery technology and for her innovations in baked goods and foods for weight control.
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.
Heading Asta Food Research for the past 23 years, Feicht has provided technical assistance to food industry professionals in the diverse fields of fat-free, low-fat, and low-carbohydrate foods, including new product development, shelf-life extension, and quality control. Kathleen has developed a number of familiar products, including edible papers for use in bakery decorating applications.
Throughout her career Feicht has been an active member of IFT serving at local and national levels, with Divisions and Sections, supporting the food industry and students.
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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